Manual for army cooks

Wash the beans and soak them over night. In the morning drain the water off, and cover them again with the boiling water; add the bacon and boil gently two hours or more ; now add the stock. Press the beans through a sieve, return them to the soup kettle, and bring to a boil ; add salt and pepper, and serve with toasted bread. MACARONI SOUP (FROM STOCK). 4 ounces macaroni. 1 gallon stock. Salt and pepper to taste. Break the macaroni into pieces about two inches long ; put it into a stewing pan and cover it with one quart of boiling water ; boil it twenty minutes, drain, and cut each piece in two. Melt the stock, bring it to a boiling point ; add the macaroni, let it simmer five minutes ; add salt and pepper and serve. A plate of cheese may be served with this if liked. SAGO SOUP (FROM STOCK). 4 ounces sago. 1 gallon stock. Salt and pepper to taste. Wash the sago through several waters, then cover it with warm water and let it soak one hour. Melt the stock and bring it to the boiling point; drain the sago, and add it to the stock. Let it boil slowly half an hour, stirring very often to prevent scorching ; add salt and pepper and serve. RICE SOUP (FROM STOCK). 1 gallon stock. i to f pound rice. Pepper and salt. Prepare the rice as directed in Remarks on Soup ; put it into a pot of boiling water, enough to cover it well ; add two teaspoonfuls of salt. Boil gently for thirty minutes or until cooked. Stir the cooked rice, with the water it was boiled in, into the pot of stock, previously heated, and stir the whole until it comes to a boil ; season lightly and serve. TOMATO AND RICE SOUP (FROM STOCK). 1 gallon stock. i pound rice. 3 lbs. fresh or canned tomatoes. Pepper and salt. Prepare the tomatoes and rice as directed in Remarks on Soup. Cook the tomatoes and rice separately, as directed in the two preceding recipes. Stir in the cooked tomatoes, then the cooked rice, with the water in which it was boiled, into the pot of stock, previously heated, and stir the whole till it comes to a boil ; season lightly and serve. VEGETABLE SOUP. 4 pounds fresh lean beef. 1 gallon cold water. 1 or 2 pounds soup bone. Pepper and salt. 4 pounds such vegetables as may be obtainable. Time, five and a half to six hours. Put the meat and bone into a pot with the water and one tablespoonful of salt, and cook as directed in Remarks on Soup, When the soup has boiled about four or four and a half hours, strain it through a colander, return it with the good meat to the pot, leaving out all bones, skin, gristle, etc. Prepare the vegetables as directed in Remarks on Soup, put them into the soup, and let them boil gently until thoroughly done, stirring occasionally to prevent them from scorching or sticking to the bottom of the pot. When cooked take out the vegetables, mash and return them to the soup, boil one minute, season lightly, and serve. The vegetables can be varied according to season and opportunity, using onions, potatoes, carrots, turnips, parsnips, cabbage, green or canned corn, fresh or canned tomatoes, celery or celery seed, cauliflowers, okra, rice, pumpkins, squash, green peas, string beans, etc. TOMATO SOUP, No. 1. 4 pounds fresh lean beef. 1 or 2 lbs. soup bone. 1 gallon cold water. 1 onion, sliced.