Mashed potatoes, vegetables. Bread and boiled mush, with sirup. .a 00- ill 111 5^^ 5 to II Boiled hominy and bacon. Coffee. Bread. Butter. bO a o § .a •s" oj .a III 1 3 £i a 3 a oj-a* mam be ii III Fish. Potatoes. White bread and cakes. Butter, sirup. a' wom >* S K ^ j 1 >• § 1 p i Q •< Q s >* 2 5 fM c 54 MANUAL FOR ARMY COOKS. 111 Beef hash. Rice and sirup. Bread. Tea. Cold meat. Mush. Bread. Tea. Stewed apples or peaches. Cold pork and beans. Bread. Tea. 1 III i u Hi Stewed beef. Bread. Tea. PS M ft Mutton broth. Boiled mutton. Rice. Bread pudding. Coffee. Bean soup. Roast beef. Rico. Pudding. Coffee. Vegetable soup. Roast beef. Cracker pudding. Coffee, Pea soup. Baked pork and beans. Bread. Coffee. Bean soup. Bacon and greens. Baked hominy, coffee. Vegetable soup. Boiled codfish and potatoes. Baked batter pudding. Bread, coffee. o < P3 Beef stew. Mush and sirup. Bread. Coffee. Boiled mackerel. Fried mush. Bread. Coffee. li. ill £68 III 1 Hi Broiled mackerel. Bread. Coffee. Fried bacon. Fried mush. Bread, coflee. 1 1 1 j 1 1 < Q 1 o a & K H Saturday RECIPES FOR COOKING IN GARRISON (55) MANUAL FOR ARMY COOKS. 57 REMARKS ON SOUP. Meat soup should liave for its base uncooked meat and bone, and the water with, which it is to be made should be soft. There may be added to the fresh meat the bones and remnants of cooked beef, veal, lamb, and mutton, but the principal nourishment of the soup comes from the raw meat, the usual quan- tity being one pound of clear lean meat to a quart of water. Success largely depends upon the cooking and skimming, and failure is generally owing to rapid boiling and neglecting to skim the pot. The soup pot must be perfectly clean. The meat must be cleaned. The water must heat gradually and simmer until the soup is cooked ; the pot must be kept covered while the soup is cooking, removing the cover only to skim and add the necessary ingredients. From the time the soup commences to boil till it is done the fat and scum should frequently be removed. If cooked meat or bones are to be used, they may be added after the soup has cooked three-quarters of an hour. If the soup is allowed to simmer, the allow- ance of water given in the recipes will not require replenishing. If, however, it is allowed to boil hard, the water will evaporate fast and require replenish- ing with boiling water. Fast boiling drives off much of the aroma of the ingredients. Where soup requires seven hours or longer to cook, it is advis- able to "make it the day previous^ especially in the winter months, when it will keep fresh and sweet for a week. If it is made in an iron pot, it must be strained as soon as cooked, or while hot, into a tin or earthen vessel, for if allowed to remain in an iron pot over night it will be discolored and have an unpleasant taste. When vegetables are used, they should be added only in time to become thoroughly done. To prepare vegetables for soup they must be picked over, washed, pared, and cut into small pieces from a quarter to a half inch thick, put into a pan 58 MANUAL FOR ARMY COOKS.

AI-modernized reading of the original text

Mashed potatoes, vegetables. Bread and boiled mush, with sirup. .a 5^^ to Boiled hominy and bacon. Coffee. Bread. Butter. bO a o § .a •s" oj .a £i a a oj-a* mam be Fish. Potatoes. White bread and cakes. Butter, sirup. a' wom >* S K ^ j >• § p Q •< Q s >* fM Beef hash. Rice and sirup. Bread. Tea. Cold meat. Mush. Bread. Tea. Stewed apples or peaches. Cold pork and beans. Bread. Tea. u Hi Stewed beef. Bread. Tea. PS M ft Mutton broth. Boiled mutton. Rice. Bread pudding. Coffee. Bean soup. Roast beef. Rico. Pudding. Coffee. Vegetable soup. Roast beef. Cracker pudding. Coffee, Pea soup. Baked pork and beans. Bread. Coffee. Bean soup. Bacon and greens. Baked hominy, coffee. Vegetable soup. Boiled codfish and potatoes. Baked batter pudding. Bread, coffee. o < P3 Beef stew. Mush and sirup. Bread. Coffee. Boiled mackerel. Fried mush. Bread. Coffee. £68 Hi Broiled mackerel. Bread. Coffee. Fried bacon. Fried mush. Bread, coflee. j < Q o a & K H Saturday RECIPES FOR COOKING IN GARRISON (55) REMARKS ON SOUP. Meat soup should liave for its base uncooked meat and bone, and the water with, which it is to be made should be soft. There may be added to the fresh meat the bones and remnants of cooked beef, veal, lamb, and mutton, but the principal nourishment of the soup comes from the raw meat, the usual quantity being one pound of clear lean meat to a quart of water. Success largely depends upon the cooking and skimming, and failure is generally owing to rapid boiling and neglecting to skim the pot. The soup pot must be perfectly clean. The meat must be cleaned. The water must heat gradually and simmer until the soup is cooked ; the pot must be kept covered while the soup is cooking, removing the cover only to skim and add the necessary ingredients. From the time the soup commences to boil till it is done the fat and scum should frequently be removed. If cooked meat or bones are to be used, they may be added after the soup has cooked three-quarters of an hour. If the soup is allowed to simmer, the allowance of water given in the recipes will not require replenishing. If, however, it is allowed to boil hard, the water will evaporate fast and require replenishing with boiling water. Fast boiling drives off much of the aroma of the ingredients. Where soup requires seven hours or longer to cook, it is advisable to "make it the day previous^ especially in the winter months, when it will keep fresh and sweet for a week. If it is made in an iron pot, it must be strained as soon as cooked, or while hot, into a tin or earthen vessel, for if allowed to remain in an iron pot over night it will be discolored and have an unpleasant taste. When vegetables are used, they should be added only in time to become thoroughly done. To prepare vegetables for soup they must be picked over, washed, pared, and cut into small pieces from a quarter to a half inch thick, put into a pan

Manual for army cooks