Pick over the peas; wash, and soak them over night in cold water; drain and put them into a pot with the meat, the latter previously cleansed ; cover and boil gently. Remove the scum as it rises. When the peas become soft, drain, mash, and put them into a baking dish, smooth the top, place the meat on top, put the dish into the oven, and bake brown. The liquor from the peas may be strained, and thickened with Indian meal (about four or five table- spoonfuls to a pint), and boiled gently about an hour. When cold it may be sliced and fried. DRIED PEAS AND OATMEAL. 1 quart peas. 4 onions, sliced. I pound bacon or fat salt i)ork. 2 tablespoonf uls sugar. () quarts cold water. Pepper and salt. 6 or 8 ounces, or enough oatmeal mush to thicken the mixture✪ Dried Peas and Oatmeal. Cleanse and cut the meat into half -inch j^ieces ; put it into a dry pot over the fire with the sliced MANUAL FOK ARMY COOKS. 143 ouioiis and fry brown, stirring constantly. Exer- cise care that it does not burn ; put in the pepper, salt, and sugar, then add the water and peas, the latter previously soaked and drained. Cover, and boil gently until the peas become quite soft, stir- ring frequently ; then stir in gradually the oatmeal, simmer for twenty minutes, and serve hot. BOILED RICE. Rice is generally spoiled in boiling, being reduced by the process to a gelatinous or a watery mass. The theory of its being cooked properly appears to be to use considerable water for boiling it partially done, then to drain off the water that may readily separate from it. The moisture that may then adhere to the rice is, in further cooking, either absorbed by the rice in swelling or evaporated. One pound of rice contains about three and one- half times as much food as one pound of potatoes. One pint of rice will swell to three pints when cooked and increase in weight from fourteen ounces to two pounds. Time, thirty minutes. One pound of rice ; four quarts of boiling Avater ; four teaspoonf uls of sal✪ Boiled Ricet. Pick the rice over carefully and wash it clean in one or two cold waters ; drain and put it into the pot of boiling water, adding the salt. Cover, and iDoil steadily for fifteen minutes, then thoroughly drain off the water and cover the pot and put it into another vessel of boiling water and steam it for ten minutes. Uncover the rice, steam live minutes longer, and it is cooked. If the above is not practicable or convenient, proceed as follows : After the rice has been boiled for fifteen minutes and drained, wipe out the pot, and sprinkle a little salt over the bottom of it and rub it with a dry cloth. Empty out or throw aAvay any remaining salt ; j)ut in the rice ; cover and put it into a slow 144 MANUAL FOR ARMY COOKS. oven or set it near the fire for fifteen minutes to dry and swell. Tlie rice should not be stirred while cooking and drying. Rice cooked as above may be eaten with butter, salt, gravy, curry powder, or curry powder blended with gravy, or stock or tomato sauce, milk, sugar, or sirup, ground cinnamon, or grated nutmeg. ANOTHER METHOD OF BOILING RICE. The rice should be thoroughly washed and then l^laced in a pot Avith plenty of water (latter at boil- ing point) ; boil without touching the rice tiventy minutes; throw into a colander, covering same; let stand several minutes, this serving a double purpose — allowing rice to drain as well as steam.

AI-modernized reading of the original text

Pick over the peas; wash, and soak them over night in cold water; drain and put them into a pot with the meat, the latter previously cleansed ; cover and boil gently. Remove the scum as it rises. When the peas become soft, drain, mash, and put them into a baking dish, smooth the top, place the meat on top, put the dish into the oven, and bake brown. The liquor from the peas may be strained, and thickened with Indian meal (about four or five tablespoonfuls to a pint), and boiled gently about an hour. When cold it may be sliced and fried. DRIED PEAS AND OATMEAL. 1 quart peas. 4 onions, sliced. 1 pound bacon or fat salt pork. 2 tablespoonf uls sugar. () quarts cold water. Pepper and salt. 6 or 8 ounces, or enough oatmeal mush to thicken the mixture. Cleanse and cut the meat into half -inch pieces ; put it into a dry pot over the fire with the sliced onions and fry brown, stirring constantly. Exercise care that it does not burn ; put in the pepper, salt, and sugar, then add the water and peas, the latter previously soaked and drained. Cover, and boil gently until the peas become quite soft, stirring frequently ; then stir in gradually the oatmeal, simmer for twenty minutes, and serve hot. BOILED RICE. Rice is generally spoiled in boiling, being reduced by the process to a gelatinous or a watery mass. The theory of its being cooked properly appears to be to use considerable water for boiling it partially done, then to drain off the water that may readily separate from it. The moisture that may then adhere to the rice is, in further cooking, either absorbed by the rice in swelling or evaporated. One pound of rice contains about three and one-half times as much food as one pound of potatoes. One pint of rice will swell to three pints when cooked and increase in weight from fourteen ounces to two pounds. Time, thirty minutes. One pound of rice ; four quarts of boiling water ; four teaspoonfuls of salt. Pick the rice over carefully and wash it clean in one or two cold waters ; drain and put it into the pot of boiling water, adding the salt. Cover, and boil steadily for fifteen minutes, then thoroughly drain off the water and cover the pot and put it into another vessel of boiling water and steam it for ten minutes. Uncover the rice, steam live minutes longer, and it is cooked. If the above is not practicable or convenient, proceed as follows : After the rice has been boiled for fifteen minutes and drained, wipe out the pot, and sprinkle a little salt over the bottom of it and rub it with a dry cloth. Empty out or throw away any remaining salt ; put in the rice ; cover and put it into a slow oven or set it near the fire for fifteen minutes to dry and swell. Tlie rice should not be stirred while cooking and drying. Rice cooked as above may be eaten with butter, salt, gravy, curry powder, or curry powder blended with gravy, or stock or tomato sauce, milk, sugar, or sirup, ground cinnamon, or grated nutmeg. ANOTHER METHOD OF BOILING RICE. The rice should be thoroughly washed and then placed in a pot with plenty of water (latter at boiling point) ; boil without touching the rice twenty minutes; throw into a colander, covering same; let stand several minutes, this serving a double purpose — allowing rice to drain as well as steam.

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Dried Peas and OatmealBoiled Rice

Manual for army cooks