Manual for army cooks

The best way to make mush for frying is to put two quarts of water on the fire to boil. Stir into a a quart of cold milk or water one pint of corn meal and two teaspoonfuls of salt. When the water boils pour in the mixture gradually, stirring it well in. Let it boil half an hour, stirring continuously to prevent scorching. Set aside to cool, and when cold cut into slices three-quarters of an inch thick and fry ; or the slices may be dipped in egg and crumbs as above. OATMEAL MUSH. Oatmeal mush is prepared as Indian-meal mush, with the exception that the meal must be sprinkled dry into the hot water. BOILED MACARONL Wipe the macaroni carefully, and break it into convenient lengths ; put it into a pot of boiling salt water, say ten times as much water as macaroni. Boil fifteen to twenty minutes, or until tender. Take care that it does not burst or become a pulp from excessive boiling; drain at once and season with butter or dripping. If a flavor of onion is desired, boil with it two onions for each pound of macaroni. The liquor drained from the macaroni may be used for broth or soup. Or, as soon as the butter and flour bubbles, gradually pour in one quart of boiling water, stirring it until it becomes smooth; season with pepper and salt ; put in the macaroni and let it remain over the fire for one minute. Have ready one or two onions, minced or shredded, fried brown. Dish the macaroni and pour the fried onions over it. Boiled macaroni may be served with tomato sauce as follows : For one pound of macaroni put into a pot half a can of tomatoes, or twelve large fresh ones, one-half a pint of stock, gravy, or broth, a little thyme and parsley, six whole cloves, a sliced onion, cayenne pepper, and salt. Cover and simmer for one hour, stirring frequently; drain and press the mixture through a sieve ; then stir well into it about two ounces of dripping or butter and one ounce of flour, previously mixed smooth over the fire ; pour it over the macaroni. BAKED MACARONI AND CHEESE. Boil and drain the macaroni and with it fill by layers a greased earthen dish, seasoning each layer with minced fat pork or butter, grated cheese, mustard, pepper, and salt ; add bread crumbs for the top layer. Cover and bake with a moderate heat for half an hour. Remove the cover, and when the top is brown serve in the baking dish. STEWED CELERY. Scrape and wash well the green stalks that are not fit to be used on the table. Cut in pieces one inch long and soak in cold water fifteen minutes. Place in saucepan of boiling water, with one teaspoonful of salt, and boil thirty minutes. When done, drain and throw into cold water while you make the sauce. Put one tablespoonful of dripping in fryingpan, melt, and add one tablespoonful of flour. Mix smooth. Add three tablespoonfuls liquor in which celery was boiled; salt and pepper to taste. Add [ celery to sauce, stir until heated through, and serve. FRIED EGGPLANT. Peel and slice tliin and sprinkle each slice with pepper and salt; pile up evenly and put tin ])late over and weight on top to press out juice. Let stand