thick or thill. Remove the scum as it rises. While l)oiliiig turn the j^ork several times. As the water evaporates, replenish with boiling water. While cooking, the i3ork must be kept covered with water ; when cooked drain and serve. Many vegetables, such as turnips, cabbages, potatoes, and greens, may l)e boiled with pork. A cake of fat will form on the surface of the water in which the i3ork has been cooked, when it becomes cold. This should be saved for cooking purposes. BAKED PORK AND BEANS. 2 quarts beans. 3 pounds salt pork. 1 teaspoonful bicarbonate of soda✪ Baked Pork and Beans. Time to bake, six to eight hours. Pick over the beans, wash, and soak them over night in cold water ; soft water is preferable. Par- boil the pork and cut it into thin slices. Drain the soaked beans; put them into a pot with enough fresh cold water to cover them plentifully ; put in the soda. Cover; boil for fifteen or twenty min- utes; remove the scum as it rises; pour off the water; replace with boiling water; cover; boil steadily until tender ; drain and season with pep- per. If the pork is freshly cured, add salt. Put one- half of the beans in a dee23 baking pan ; lay over them the sliced pork, then coA^er the pork with the other half of the beans. Pour over from a half pint to a pint of boiling water, and bake with a uniform heat. Every hour add from a half to a cupful of boiling water. If the beans show signs of burning, cover them with a tin pan and remove it in time to allow the top to brown. Serve hot or cold. Cold beans may be made into a salad. If preferred, the beans and pork may be put into the dish in layers, finishing with a layer of pork. A tablespoonful of molasses, or an equivalent of sugar, to the quart of beans may be added when the beans are put into tlie baking pan. 106 MANUAL FOR ARMY COOKS. When cooked the beans should be comparatively dry. TO MAKE SAUSAGE MEAT. 14 pounds lean fresh pork. 6 pounds fresh pork fat. 4 ounces powdered sage. 2 ounces fine salt. 2 ounces sugar. ^ ounce cayenne i3epper. 1 ounce powdered black pepper✪ Baked Beans with Pork. Remove the skin, sinews, and gristle from the fat ; chop the lean and fat as fine as possible. Mix them well together. Mix the seasoning together, and then into the meat. Pack it firm in stone jars. Pour melted lard over the meat and cover the ves- sel. Or pack it into stont muslin bags, dip them into melted lard, and hang them up. Sausage meat should be kept in a cool, dry place. It is better fresh made ; if it is to be kept a length of time, the sage should not be put in until it is to be cooked. The proportion of fat and lean may be varied. FRIED SAUSAGE MEAT. Make it into cakes about three inches in diameter and about three-quarters of an inch thick. Have the frying pan hot and dry ; put in the cakes and fry until brown on both sides. Sausage meat in skins may be boiled. BREAKFAST SAUSAGE. 2 pounds lean pork. 1 teaspoonful salt. 1 teaspoonful powdered 1 salt spoonful black pep✪ Breakfast Sausage sage leaves. per. Chop meat very fine, add to it the salt, pepper, and sage, mix all thoroughly and form into small cakes. Put an even tablespoonful of dripping into a frying pan, and when hot cover the bottom of the pan with sausage cakes. Fry until nicely browned on one side, then turn and brown the other. Serve plain. MANUAL FOR ARMY COOKS. 107 FRIED BACON.

AI-modernized reading of the original text

thick or thin. Remove the scum as it rises. While boiling turn the pork several times. As the water evaporates, replenish with boiling water. While cooking, the i3ork must be kept covered with water ; when cooked drain and serve. Many vegetables, such as turnips, cabbages, potatoes, and greens, may be boiled with pork. A cake of fat will form on the surface of the water in which the pork has been cooked, when it becomes cold. This should be saved for cooking purposes. BAKED PORK AND BEANS. 2 quarts beans. 3 pounds salt pork. 1 teaspoonful bicarbonate of soda. Time to bake, six to eight hours. Pick over the beans, wash, and soak them over night in cold water ; soft water is preferable. Parboil the pork and cut it into thin slices. Drain the soaked beans; put them into a pot with enough fresh cold water to cover them plentifully ; put in the soda. Cover; boil for fifteen or twenty minutes; remove the scum as it rises; pour off the water; replace with boiling water; cover; boil steadily until tender ; drain and season with pepper. If the pork is freshly cured, add salt. Put onehalf of the beans in a deep baking pan ; lay over them the sliced pork, then cover the pork with the other half of the beans. Pour over from a half pint to a pint of boiling water, and bake with a uniform heat. Every hour add from a half to a cupful of boiling water. If the beans show signs of burning, cover them with a tin pan and remove it in time to allow the top to brown. Serve hot or cold. Cold beans may be made into a salad. If preferred, the beans and pork may be put into the dish in layers, finishing with a layer of pork. A tablespoonful of molasses, or an equivalent of sugar, to the quart of beans may be added when the beans are put into tlie baking pan. When cooked the beans should be comparatively dry. TO MAKE SAUSAGE MEAT. 14 pounds lean fresh pork. 6 pounds fresh pork fat. 4 ounces powdered sage. 2 ounces fine salt. 2 ounces sugar. ^ ounce cayenne pepper. 1 ounce powdered black pepper. Remove the skin, sinews, and gristle from the fat ; chop the lean and fat as fine as possible. Mix them well together. Mix the seasoning together, and then into the meat. Pack it firm in stone jars. Pour melted lard over the meat and cover the vessel. Or pack it into stont muslin bags, dip them into melted lard, and hang them up. Sausage meat should be kept in a cool, dry place. It is better fresh made ; if it is to be kept a length of time, the sage should not be put in until it is to be cooked. The proportion of fat and lean may be varied. FRIED SAUSAGE MEAT. Make it into cakes about three inches in diameter and about three-quarters of an inch thick. Have the frying pan hot and dry ; put in the cakes and fry until brown on both sides. Sausage meat in skins may be boiled. BREAKFAST SAUSAGE. 2 pounds lean pork. 1 teaspoonful salt. 1 teaspoonful powdered 1 saltspoonful black pepper. 1 teaspoonful sage leaves. per. Chop meat very fine, add to it the salt, pepper, and sage, mix all thoroughly and form into small cakes. Put an even tablespoonful of dripping into a frying pan, and when hot cover the bottom of the pan with sausage cakes. Fry until nicely browned on one side, then turn and brown the other. Serve plain. FRIED BACON.

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Baked Pork and BeansBaked Beans with PorkSausage MeatBreakfast Sausage

Manual for army cooks