Manual for army cooks

Corn-meal Batter Cakes 164 Flannel Cakes, No. 1 164 Flannel Cakes, No. 2 164 Flannel Cakes, No. 3 165 Batter Cakes, No. 1 _-___ 165 Batter Cakes, No. 2 165 Buckwheat Cakes 166 Rice Cakes 166 Pancakes 167 Rhode Island Pancakes 167 Pie Crust, No. 1 167 Pie Crust, No. 2 169 Pie Crust, No. 3 " 169 Puddings and Dumplings — Remarks on Puddings 169 Plain Duff 170 Plum Duff 170 Baked Rice Pudding 170 Rice and Potato Pudding 171 Indian-meal Dumplings 171 Cannon Balls 171 Rice Toad in the Hole 172 Artillery Pie 172 Boiled Yeast Dumplings 173 Plum Pudding, No. 1 173 Plum Pudding, No. 2 174 Plum Pudding, No. 3 174 Plum Pudding, No. 4 175 Boiled Omaha Pudding 175 Boiled Roll Pudding 175 Boiled Apple Pudding 176 "Roly-Poly" Pudding 176 Boiled Batter Pudding 177 Boiled Cornstarch Pudding 177 Puddings and Dumplings— Continued. Page. Boiled Indian-meal Pudding 177 Remarks on Baked Puddings _ 178 Baked Batter Pudding 179 Brown Betty -' 179 Baked Cornstarch Pudding 179 Baked Rice Pudding (with eggs) 180 Baked Rice Pudding (without eggs) 180 Baked Cracker Pudding 181 Baked Bread Pudding _ 181 Baked Bread and Fruit Pudding 181 Baked Apple Pudding 182 Baked Apple Dumplings 183 Baked Pumpkin Pudding 183 Baked Hominy Pudding 183 Doughnuts 184 Common Crullers _ 184 Sauces— Apple Sauce 185 Rock Butter 185 Hot Sauce, No. 1 185 Hot Sauce, No. 2 - 185 Hot Sauce, No. 3 186 Hot Sauce, No. 4.. _ _._- 186 Spanish Recipes — Spanish Stew... 186 Spanish Steak 187 "Estufado" 187 Dried Beef with Peppers 187 "Salza" (sauce) 187 "Frijoles" 188 "Frijoles con Queso" 188 Stuffed Chiles (green) 1 — 188 Brain (Spanish style) 189 "Tamales" 189 "Tortillas" 190 "Chile con Carne" 190 Spanish Fried Rice 190 Jambalaya 191 Coffee, Tea, and Chocolate — Page. Remarks on Coffee and Tea 191 To Roast Coffee 192 To Prepare Coffee, No. 1 193 To Prepare Coffee, No. 2 193 A Simple Method of Making Coffee, No. 1 194 A Simple Method of Making Coffee, No. 2 194 Tea 194 Chocolate ___ 195 Cooking Canned Goods— Remarks on _._ 196 Fruits 196 Vegetables 196 Soups 198 Salmon 198 Lobsters and Shrimps 198 Icing 199 Ice Cream 199 Wine Jelly 199 Currant Jelly 200 Welsh Rarebit 200 Lemonade, No. 1 200 Lemonade, No. 2 201 MAlSrXJAL PART I. THE ARMY RATION IN GARRISON. (15) METHODS OF COOKING. The ordinary methods of cooking are as follows : Roasting, Baking, Boiling, Simmering, Stewing, Broiling, Frying, and Sautéing. Roasting is that process by which a substance is cooked by the direct heat of a fire, without interposition of utensils, and generally in the open air. This method is seldom used at present, baking being substituted for it. HINTS ON ROASTING MEAT. In roasting beef allow to fifty pounds, four hours, if pieces are cut in chunks of about seven to ten pounds each; remove bones from large roasts; dredge both sides with flour, salt, and pepper; on each piece place a piece of fat suet, bacon, or pork. Pour over hot meat broth or water (boiling is best) to moisten and set the juices, and basting is not required. Turn the meat and when about half done add onions and broth to make enough gravy, and an hour before it is done put in the pared potatoes with the meat and gravy to bake brown. Keep oven closed until ready to serve. To roast mutton it requires to the fifty pounds, three hours.