Manual for army cooks

* The above is practically the recipe known as the " General Scott." PLAIN BACON (NEW ORLEANS STYLE). Fry bacon crisp in hot dripping in the same manner as doughnuts. FANCY BACON (NEW ORLEANS STYLE). Roll very thin slices of breakfast bacon in fritter batter or bread crumbed with egg, fry in boiling dripping or lard, and serve on toast or fried mush. BROILED BACON (NEW ORLEANS STYLE). Broil and put in hot oven ; serve immediately. FRIED LIVER (BEGUE STYLE). Cut liver half an inch thick, put in platter, sprinkle with sufficient salt, pepper, and a little flour, fry in hot dripping or lard, the same as doughnuts, turning pieces over two or three times, and serve hot. BOILED MUTTON. Time, fifteen minutes to the pound, or longer, depending on the quality and shape of the piece. Cleanse the mutton. Put it into a pot of boiling water rather more than enough to cover it. Cover ; boil gently until cooked. Remove the scum as it rises. While boiling turn the mutton several times. If the water needs replenishing, use boiling water, and add it carefully. When cooked serve with sauce for boiled mutton. One bay leaf for every two pounds of mutton may be put into the pot with the mutton. The liquor may be served with the mutton or made into stock or soup, or it can be saved for hashes, stews, gravies, etc., instead of water. If boiled in an iron pot, and to be kept for any of the above uses, pour it into a tin or earthen vessel and keep it in a cool place. If, when cold, there is a layer of fat on top remove it, hut do not use it for cooking. Many vegetables, sucli as carrots, turnips, ancl potatoes, are improved in flavor when boiled with mutton. MUTTON POT PIE. Take piece of mutton from the neck, cut into small pieces, stew slowly for two or three hours, and season with pepper and salt. Half an hour before serving drop dumplings into the water, made by adding two teaspoonfuls of baking powder to a pint of flour and stirring in water until as stiff as biscuit dough. Do not uncover the pot when boiling. IRISH STEW. (Sufficient for 22 men. ) 16^ pounds meat. 6 ounces salt. 16 pounds potatoes. 1 ounce pepper. 4 pounds onions. ^ pound flour. Cut the meat away from the bone, and then into pieces of one-quarter pound each 3 if a loin or neck of mutton, cut it into chops ; if a shoulder disjoint it, and cut the blade bone into four pieces ; if a leg, cut the meat into slices f inch thick ; rub the meat Avith the salt, pepper, and flour, and place it in the boiler with some fat, brown it on both sides, then add the onions whole, and then the potatoes, and enough water to cover the potatoes ; stew gently for two hours ; keep the fire down during the cooking and the boiler well covered. HOT POT. 2 lbs. cold cooked mutton. 2 large onions. 6 medium-sized potatoes. 1 quart water or stock. 1 tablespoonful chopped parsley. Cut the mutton into pieces one inch square. Pare and cut four j)otatoes into dice, also onions. Put a layer of the mutton in the bottom of a baking dish, then a layer of potatoes, sprinkling of