Onions should be slowly boiled in two or three waters from one to two hours, seasoned to taste, and thickened before serving, being barely covered with liquid. Cabbage should be boiled (with pork or bacon) from one-half to one hour. LOSS IN COOKING. During the operations of boiling, roasting, and baking, fresh beef and mutton, when moderately fat, lose, on the average, about as follows : 20 MANUAL FOE ARMY COOKS. In Boilins In Baking. In Roasting. Four pounds of beef lose Four pounds of mutton lose . 1 pound. 14 ounces. 1 lb. 3 oz. 1 lb. 4 oz. 1 lb. 5 oz. 1 lb. 6 oz. TIME REQUIRED IN COOKING. Many of the recipes indicate tlie time of cook- ing. The following is a fair average, when specific directions are not given in the recipe : Roasting. — Ten pounds of beef about two and one-half hours. Ten pounds of mutton about two and one-half hours. Boiling. — Ten pounds of beef about two and one- half hours, after the water boils. Ten pounds of mutton about two and one-half hours, after the water boils. Ten pounds of ham about four hours, after the water boils. Baking. — About twenty minutes to the pound. Simmering is to boil slowly, i. e., to have the liquid so far removed from .the direct heat of the fire as to keep it up to the slow-boiling point. To simmer is in most cases to hoil properly. Stewing is that process by which the substance is placed in a small portion of fluid and cooked by simmering. Broiling is that process by which the substance is acted upon by the direct heat of the fire, with only the interposition of a gridiron or some similar apparatus. In broiling, the fire should be clear, bright, and free from smoke. It is better to broil before a fire than over it. By the former process the juices of the meat can be caught in a dripping pan, and used, while in the latter manner they are lost in the fire, and tend to give a smoky flavor by their ignition. MANUAL FOR ARMY COOKS. 21 In broiling, the article should be turned frequent- ly, so as to have it cooked evenly. Frying is practically boiling in fat, and is con- sidered the least wholesome of all kinds of cooking. Fat (lard, etc.) raised to 400° Fahr. is sufficiently hot for frying purposes. A substance fried at this temperature can not absorb fat, since the moment it is dropped into the fat the great heat closes its pores. If, however, the fat is not hot enough, or if it is chilled by dropping too much in it at a time, the substance will absorb it, and be injured in lightness and flavor. When cooked, food should be taken from the lard or fat and allowed to drain a few moments in a sieve or colander. To test hot fat. — If little jets of smoke issue from the top of it, the fat is hot enough for frying. FRYING MEATS, VEGETABLES, ETC. There are two methods of frying : One with very little fat in the pan, the other with enough to boil.

AI-modernized reading of the original text

Onions should be slowly boiled in two or three waters from one to two hours, seasoned to taste, and thickened before serving, being barely covered with liquid. Cabbage should be boiled (with pork or bacon) from one-half to one hour. LOSS IN COOKING. During the operations of boiling, roasting, and baking, fresh beef and mutton, when moderately fat, lose, on the average, about as follows : In Boilins In Baking. In Roasting. Four pounds of beef lose Four pounds of mutton lose . 1 pound. 14 ounces. 1 lb. 3 oz. 1 lb. 4 oz. 1 lb. 5 oz. 1 lb. 6 oz. TIME REQUIRED IN COOKING. Many of the recipes indicate tlie time of cooking. The following is a fair average, when specific directions are not given in the recipe : Roasting. — Ten pounds of beef about two and one-half hours. Ten pounds of mutton about two and one-half hours. Boiling. — Ten pounds of beef about two and onehalf hours, after the water boils. Ten pounds of mutton about two and one-half hours, after the water boils. Ten pounds of ham about four hours, after the water boils. Baking. — About twenty minutes to the pound. Simmering is to boil slowly, i.e., to have the liquid so far removed from .the direct heat of the fire as to keep it up to the slow-boiling point. To simmer is in most cases to hoil properly. Stewing is that process by which the substance is placed in a small portion of fluid and cooked by simmering. Broiling is that process by which the substance is acted upon by the direct heat of the fire, with only the interposition of a gridiron or some similar apparatus. In broiling, the fire should be clear, bright, and free from smoke. It is better to broil before a fire than over it. By the former process the juices of the meat can be caught in a dripping pan, and used, while in the latter manner they are lost in the fire, and tend to give a smoky flavor by their ignition. In broiling, the article should be turned frequently, so as to have it cooked evenly. Frying is practically boiling in fat, and is considered the least wholesome of all kinds of cooking. Fat (lard, etc.) raised to 400° Fahr. is sufficiently hot for frying purposes. A substance fried at this temperature can not absorb fat, since the moment it is dropped into the fat the great heat closes its pores. If, however, the fat is not hot enough, or if it is chilled by dropping too much in it at a time, the substance will absorb it, and be injured in lightness and flavor. When cooked, food should be taken from the lard or fat and allowed to drain a few moments in a sieve or colander. To test hot fat. — If little jets of smoke issue from the top of it, the fat is hot enough for frying. FRYING MEATS, VEGETABLES, ETC. There are two methods of frying : One with very little fat in the pan, the other with enough to boil.

Manual for army cooks