A variety in even the sanae kinds of food can l)e obtained by consulting the recipes in the Manual. It should be remembered that no good results can be assured unless the comiDany commander makes it his personal duty to supervise the table manage- ment of his company and indicate the bills of fare at least weekly. When unable to j)ersonally attend he should direct some other commissioned officer to visit the kitchen and mess hall, and these visits should be made irregularly at all meals and not solely at dinner time. He should know what his resources are and so use them that the best results may be obtained. The following is the legally authorized daily allowance of food to each person entitled to draw rations, viz: THE RATION. Kinds of Articles. Quantities Per Ration. Quantities Per 100 Kations. MBAT COMPONENTS. Fresh beef Or fresh mutton, when the cost does rot exceed that of beef Or pork Or bacon Or salt beef Or, when meat can not be furnished, dried fish Or pickled fish Or fresh fish Oz. 20 20 12 12 22 14 18 18 Gills. Lbs. 125 125 75 75 137 87 112 112 Oz. Galls. 48 MANUAL FOR ARMY COOKS. THE RATION— Continued. Kind of Articles. BREAD COMPONENTS. Flour Or soft bread Or hard bread Or corn meal Baking powder, for troops in the field, when necessary, to enable them to bake their own bread Quantities Per Ration. VEGETABLE COMPONENTS. Or peas Or rice Or hominy Potatoes Or potatoes, 12* oz., and onions 3^ oz Or potatoes, 11| oz., and canned tomatoes or other fresh vegetables not canned, U oz. COFFEE AND SUGAR COMPONENTS. Coffee, green Or roasted coffee Or tea, green or black Sugar Or molasses Or cane syrup SEASONING COMPONENTS. Vinegar Salt Pepper, black SOAP AND CANDLE COMPONENTS. Soap Camdles (when illuminating oil is not fur- nished by the Quartermaster's Department). If 2| Gills. Quantities Per 100 Rations. Lbs. 112 112 100 125 15 15 10 10 100 100 10 Galls. SAVINGS. Articles of the ration (exclnding fresh vegetables, bread, and baking powder) due a bakery, a company, MANUAL FOR ARMY COOKS. 49 or any organization, not needed for consumption, are retained by the commissary if required for re- issue, and purchased as savings at the invoice prices. Savings and sales of fresh beef (except that issued for the sick in hospital, the detachment of the Hos- pital Corps, and the hospital matron serving therein) are prohibited ; baking powder issued but not used will be returned to the commissary. The commis- sary purchases the savings of hospitals (including fresh beef) at cost prices, when the surgeon in charge so requires ; hut does not purchase savings of com- panies, bakeries, batteries, or any organization when public loss Avould result. When not required for reissue, savings may be sold to any person. COMPANY FUNDS. The savings arising from an economical use of the ration constitute the company fund, which is kept in the hands of the company commander, and disbursed by him for the purchase of food, or articles to produce food, for the improvement of the soldiers' table fare, and for the purchase of white aprons and jackets for enlisted men employed in company kitchens and mess rooms, and for knife brick, dish towels, and other authorized articles.

AI-modernized reading of the original text

A variety in even the same kinds of food can l)e obtained by consulting the recipes in the Manual. It should be remembered that no good results can be assured unless the company commander makes it his personal duty to supervise the table management of his company and indicate the bills of fare at least weekly. When unable to personally attend he should direct some other commissioned officer to visit the kitchen and mess hall, and these visits should be made irregularly at all meals and not solely at dinner time. He should know what his resources are and so use them that the best results may be obtained. The following is the legally authorized daily allowance of food to each person entitled to draw rations, viz: THE RATION. Kinds of Articles. Quantities Per Ration. Quantities Per 100 Kations. MBAT COMPONENTS. Fresh beef Or fresh mutton, when the cost does rot exceed that of beef Or pork Or bacon Or salt beef Or, when meat can not be furnished, dried fish Or pickled fish Or fresh fish Oz. Gills. Lbs. Oz. Galls. THE RATION— Continued. Kind of Articles. BREAD COMPONENTS. Flour Or soft bread Or hard bread Or corn meal Baking powder, for troops in the field, when necessary, to enable them to bake their own bread Quantities Per Ration. VEGETABLE COMPONENTS. Or peas Or rice Or hominy Potatoes Or potatoes, 12* oz., and onions 3^ oz Or potatoes, 11| oz., and canned tomatoes or other fresh vegetables not canned, U oz. COFFEE AND SUGAR COMPONENTS. Coffee, green Or roasted coffee Or tea, green or black Sugar Or molasses Or cane syrup SEASONING COMPONENTS. Vinegar Salt Pepper, black SOAP AND CANDLE COMPONENTS. Soap Camdles (when illuminating oil is not furnished by the Quartermaster's Department). If 2| Gills. Quantities Per 100 Rations. Lbs. Galls. SAVINGS. Articles of the ration (exclnding fresh vegetables, bread, and baking powder) due a bakery, a company, or any organization, not needed for consumption, are retained by the commissary if required for reissue, and purchased as savings at the invoice prices. Savings and sales of fresh beef (except that issued for the sick in hospital, the detachment of the Hospital Corps, and the hospital matron serving therein) are prohibited ; baking powder issued but not used will be returned to the commissary. The commissary purchases the savings of hospitals (including fresh beef) at cost prices, when the surgeon in charge so requires ; hut does not purchase savings of companies, bakeries, batteries, or any organization when public loss Avould result. When not required for reissue, savings may be sold to any person. COMPANY FUNDS. The savings arising from an economical use of the ration constitute the company fund, which is kept in the hands of the company commander, and disbursed by him for the purchase of food, or articles to produce food, for the improvement of the soldiers' table fare, and for the purchase of white aprons and jackets for enlisted men employed in company kitchens and mess rooms, and for knife brick, dish towels, and other authorized articles.

Manual for army cooks