Mash one quart of canned tomatoes through a
colander and boil them for about twenty minutes.
Season well with cayenne pep])er and salt. While
the tomatoes are boiling add a half teaspoonful of
bicarbonate of soda and let it ferment. Pour in a
([uart of milk and add two crackers rolled fine and
two ounces of butter✪ Mock Oyster Soup. Let it boil and serve.
70 MANUAL FOR ARMY COOKS.
BEEF TEA.
1 pound lean beef. 2 tablespoonfuls cold water.
Salt✪ Beef Tea.
Time, three to four hours.
Cut the beef into small pieces, rejecting skin and
fat. Put the meat and water into an open-mouth
bottle or stone jar; close it with a cork. Set the
bottle in a pot of cold water ; heat it very gradually
to a boil. Boil gently for three or four hours or until
the meat is colorless. If it comes to a boil too quickly
the glass bottle will crack. As the water evaporates
replenish the pot with boiling water, taking care
when it is put in not to strike the bottle. Exercise
the most watchful care while cooking. If the bottle
cracks remove it instantly from the pot and trans-
fer the contents to a fresh bottle, first heating the
bottle with hot water, and put it into the pot.
When cooked strain the tea into an earthen vessel.
Season with salt. Set it aside and when cold skim
off any fatty particles. Serve hot or cold. If too
strong for use dilute it with warm water.
ONION SOUP.
(Sufficient for 22 men. )
5 pounds fat and bones. 6 ounces salt.
10 pounds onions. 4 ounces sugar.
1 head celery. i ounce pepper.
1 pound flour. 3^ gallons water.
4 pounds bread✪ Onion Soup.
Chop up the bones and fat into small pieces ; place
them in the boiler with one gallon of cold water ;
boil well for one hour. Peel the onions, and cut off
the tops and bottoms of the celery, or it will be bit-
ter; place them in a net, and add them with the
remainder of the water to the boiler, and boil. At
the end of forty minutes (if very large, longer) take
out the onions and celery and pulp them ; replace
them in the boiler with the seasoning and flour
MANUAL FOR ARMY COOKS. 71
mixed, and boil for thirty minutes longer. Prepare
the bread in dice, place it in the pail, pour the soup
on it, and serve.
The remainder of the ration meat may be either
baked, broiled, fried, or made into puddings or pies.
KIDNEY SOUP.
(Sufficient for 22 men.)
2 ox kidneys. 6 ounces salt.
1 5)ound suet. 5 ounces sugar.
1 pound onions. i ounce pepper.
3i gallons water.
Chop up the suet and onions and place them in
the boiler and let them fry ; cut up the kidneys in
small pieces about the size of a nut, place them in
the boiler with the seasoning, let them fry for five
minutes, then add the water, and let it simmer for
two and a half to three hours. The kidneys when
cut up should be shaken about with as much flour
as will stick to them ; this helps them to brown and
improves the appearance of the soup. Two ounces
of the sugar should be made into coloring, as the
soup ought to be clear and of a nice brown color. A
tablespoonful of celery seed, placed in a piece of
clotli and boiled in it, is an improvement ; also some
chopped parsley. If it is required thick, one pound
of flour must be added. Some carrots and turnips
cut into small pieces, slightly browned and simmered
in the soup, are a good addition.
ST. PATRICK'S SOUP.
(Sufficient for 22 men. )
6 pounds meat and fat. 1 large cabbage, ✪ St. Patrick's Soup
Page 25 · 5 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mash one quart of canned tomatoes through a colander and boil them for about twenty minutes. Season well with cayenne pepper and salt. While the tomatoes are boiling add a half teaspoonful of bicarbonate of soda and let it ferment. Pour in a quart of milk and add two crackers rolled fine and two ounces of butter. Let it boil and serve.
BEEF TEA.
1 pound lean beef. 2 tablespoonfuls cold water.
Salt.
Time, three to four hours.
Cut the beef into small pieces, rejecting skin and fat. Put the meat and water into an open-mouth bottle or stone jar; close it with a cork. Set the bottle in a pot of cold water ; heat it very gradually to a boil. Boil gently for three or four hours or until the meat is colorless. If it comes to a boil too quickly the glass bottle will crack. As the water evaporates replenish the pot with boiling water, taking care when it is put in not to strike the bottle. Exercise the most watchful care while cooking. If the bottle cracks remove it instantly from the pot and transfer the contents to a fresh bottle, first heating the bottle with hot water, and put it into the pot. When cooked strain the tea into an earthen vessel. Season with salt. Set it aside and when cold skim off any fatty particles. Serve hot or cold. If too strong for use dilute it with warm water.
ONION SOUP.
(Sufficient for 22 men. )
5 pounds fat and bones. 6 ounces salt.
10 pounds onions. 4 ounces sugar.
1 head celery. i ounce pepper.
1 pound flour. 3^ gallons water.
4 pounds bread.
Chop up the bones and fat into small pieces ; place them in the boiler with one gallon of cold water ; boil well for one hour. Peel the onions, and cut off the tops and bottoms of the celery, or it will be bitter; place them in a net, and add them with the remainder of the water to the boiler, and boil. At the end of forty minutes (if very large, longer) take out the onions and celery and pulp them ; replace them in the boiler with the seasoning and flour
mixed, and boil for thirty minutes longer. Prepare the bread in dice, place it in the pail, pour the soup on it, and serve.
The remainder of the ration meat may be either baked, broiled, fried, or made into puddings or pies.
KIDNEY SOUP.
(Sufficient for 22 men.)
2 ox kidneys. 6 ounces salt.
1 pound suet. 5 ounces sugar.
1 pound onions. i ounce pepper.
3i gallons water.
Chop up the suet and onions and place them in the boiler and let them fry ; cut up the kidneys in small pieces about the size of a nut, place them in the boiler with the seasoning, let them fry for five minutes, then add the water, and let it simmer for two and a half to three hours. The kidneys when cut up should be shaken about with as much flour as will stick to them ; this helps them to brown and improves the appearance of the soup. Two ounces of the sugar should be made into coloring, as the soup ought to be clear and of a nice brown color. A tablespoonful of celery seed, placed in a piece of cloth and boiled in it, is an improvement ; also some chopped parsley. If it is required thick, one pound of flour must be added. Some carrots and turnips cut into small pieces, slightly browned and simmered in the soup, are a good addition.
ST. PATRICK'S SOUP.
(Sufficient for 22 men. )
6 pounds meat and fat. 1 large cabbage,
Records on this page
Mock Oyster SoupBeef TeaOnion SoupKidney SoupSt. Patrick's Soup