A new tin should be filled with boiling water in which has been dissolved a spoonful of soda, and placed over the fire to simmer. Afterwards it should be scoured with soap and rinsed with hot Avater. The soda renders soluble the resin used in soldering. Tins can be kept clean by rubbing them gently with sifted wood ashes. After being thoroughly washed in very hot soap- suds and wiped dry, tin vessels should be set on the top of the stove for a few moments and then vigor- ously scoured for a few minutes, with dry flour rubbed on with a wad of newspaper crumpled and softened. In this way tinware may be kept free from rust and almost as bright and glistening as silver, care being- taken that it is never ]3ut away damp and that it is kept in a dry place. A coft'ee or spice mill can be cleansed by grinding- a handful of raw rice in it. The particles of spice, l^epper, or coffee will not adhere after the rice is ground through the mill. A copper stew pan or vessel can be cleaned with • fine sand and salt, half the quantity of salt to that of sand ; rub it thoroughly with the hand or a brush. If there are many stains, an old lemon (or vinegar) may be used to remove them. 24 MANUAL FOR ARMY COOKS. N. B. — In washing any greasy utensil, it is best, if possible, to use the band instead of flannel or rags, as they retain the grease, and so keep putting it on again, instead of scrubbing it off. All utensils after being used should be at once filled with hot water and set over the fire to scald thoroughly, and before being set away should be cleaned and dried. Grease remaining in a vessel will make it rancid, and moisture will rust it. Before being used for cooking purposes, all uten- sils should be thoroughly clean. All utensils should, if possible, be exposed to the sun daily. The practice of keeping them in cup- boards until absolutely needed for use should be discouraged. Knives and forks (unless plated) should be cleaned with brick and flannel ; if rusty, rub with a fresh- cut potato dipped in ashes. Plate or plated articles can usually be kept clean and bright by washing them with soap and boiling- water and rubbing dry while hot with soft cloths. In case of bone, ivory, or wooden handles, care must be taken that they shall never be placed in hot water, which will crack the bone or dissolve the cement which joins them. TABLES OF APPROXIMATE WEIGHTS AND MEASURES. Three teaspoonfuls = One tablespoonful. Four tablespoonf uls = One wineglass. Two \vineglasses = One gill. Two gills = One tumbler or cup. Two cupfuls — One pint. One quart sifted flour = One pound. One quart powdered sugar = One pound seven ounces. One quart granulated sugar = One pound nine ounces. One pint closely packed butter. = One pound. Three cupfuls sugar ^ One pound. Five cupfuls sifted flour = One pound. MANUAL FOR ARMY COOKS. 25 One tablespoonfnl salt = One ounce. Seven tablespoonf nls granulated sugar = One-half pint. Twelve tablespoonf uls flour _ _ _ = One pint. Three coffee-cupfuls = One quart. Ten eggs --- = One pound. A tablespoonful is frequently mentioned in a recipe, and it is generally understood as a measure or bulk equal to that whicli would be produced by half an ounce of water. CHOICE AND DESCRIPTION OF MEATS. BEEF.

AI-modernized reading of the original text

A new tin should be filled with boiling water in which has been dissolved a spoonful of soda, and placed over the fire to simmer. Afterwards it should be scoured with soap and rinsed with hot Avater. The soda renders soluble the resin used in soldering. Tins can be kept clean by rubbing them gently with sifted wood ashes. After being thoroughly washed in very hot soapsuds and wiped dry, tin vessels should be set on the top of the stove for a few moments and then vigorously scoured for a few minutes, with dry flour rubbed on with a wad of newspaper crumpled and softened. In this way tinware may be kept free from rust and almost as bright and glistening as silver, care being taken that it is never ]3ut away damp and that it is kept in a dry place. A coffee or spice mill can be cleansed by grindinga handful of raw rice in it. The particles of spice, pepper, or coffee will not adhere after the rice is ground through the mill. A copper stew pan or vessel can be cleaned with • fine sand and salt, half the quantity of salt to that of sand ; rub it thoroughly with the hand or a brush. If there are many stains, an old lemon (or vinegar) may be used to remove them. N. B. — In washing any greasy utensil, it is best, if possible, to use the band instead of flannel or rags, as they retain the grease, and so keep putting it on again, instead of scrubbing it off. All utensils after being used should be at once filled with hot water and set over the fire to scald thoroughly, and before being set away should be cleaned and dried. Grease remaining in a vessel will make it rancid, and moisture will rust it. Before being used for cooking purposes, all utensils should be thoroughly clean. All utensils should, if possible, be exposed to the sun daily. The practice of keeping them in cupboards until absolutely needed for use should be discouraged. Knives and forks (unless plated) should be cleaned with brick and flannel ; if rusty, rub with a freshcut potato dipped in ashes. Plate or plated articles can usually be kept clean and bright by washing them with soap and boilingwater and rubbing dry while hot with soft cloths. In case of bone, ivory, or wooden handles, care must be taken that they shall never be placed in hot water, which will crack the bone or dissolve the cement which joins them. TABLES OF APPROXIMATE WEIGHTS AND MEASURES. Three teaspoonfuls = One tablespoonful. Four tablespoonf uls = One wineglass. Two wineglasses = One gill. Two gills = One tumbler or cup. Two cupfuls — One pint. One quart sifted flour = One pound. One quart powdered sugar = One pound seven ounces. One quart granulated sugar = One pound nine ounces. One pint closely packed butter. = One pound. Three cupfuls sugar ^ One pound. Five cupfuls sifted flour = One pound. One tablespoonful salt = One ounce. Seven tablespoonfuls granulated sugar = One-half pint. Twelve tablespoonfuls flour _ _ _ = One pint. Three coffee-cupfuls = One quart. Ten eggs = One pound. A tablespoonful is frequently mentioned in a recipe, and it is generally understood as a measure or bulk equal to that whicli would be produced by half an ounce of water. CHOICE AND DESCRIPTION OF MEATS. BEEF.

Manual for army cooks