Manual for army cooks

Cover potatoes with boiling water and cook half an hour. Drain and masli. Pour boiling water on them and let stand until blood warm. Add tlie yeast and three quarts flour, beating with a spoon. Cover bowl with cloth and board or tin cover, and let it rise over night (nine or ten hours). In the morning beat in salt and half remaining flour, and use flour left for kneading bread on board. Knead twenty minutes to half an hour. Put dough back in bowl and cover. Let rise to double its size. Shape into loaves and let rise to double their size originally. Bake one hour in a moderate oven. RAISED BROWN BREAD. 1 pint yellow corn meal. i teaspoonful salt. ^ cup yeast. 1 salt spoonful soda. ^ cup molasses. 1 pint rye meal. Put corn meal in a bowl and scald with boiling water just enough to wet it. Let stand ten minutes, and add cold water enough to make soft batter. When lukewarm add yeast, molasses, salt, soda, and rye flour. Beat well and let rise over night or until it cracks open. Stir it down, and put in a greased and floured tin to rise again. Sprinkle flour over top. Bake in a moderate oven two hours. POTATO YEAST. 3 large potatoes. 1 quart boiling water. i cup salt. Peel and grate potatoes as rapidly as possible, so they will not turn dark. Pour on the boiling water and cook half an hour. Add sugar and salt shortly before it is done. When sufficiently cool, Put hops in any good yeast to raise it. Stir well together. The next day it will be light as foam, and one teacupful will he enough to raise four or five loaves. Keep in a cool place, and in summer renew every fortnight. HOP YEAST. 1 pint hot mashed potatoes. i pint flour. 1 pint salt. 1 pint hops (light measure). 1 pint sugar. 4^ quarts boiling water. 1 pint yeast (or 1 cake compressed yeast). Put hops in stew pan with one pint boiling water and boil twenty minutes. Mix potatoes, sugar, flour, and salt, and strain hop water on them. Beat this mixture well and add the four quarts boiling water. Let this stand until blood- warm, add yeast, and stir well. Cover the bowl and let stand twentyfour hours. Skim and stir the yeast several times, place in jugs, and cork tightly. Keep in cool place. BAKING POWDER. 8 ounces bicarbonate of soda. 4 ounces cream of tartar. 4 ounces cornstarch. Roll smoothly and mix thoroughly. Keep in tight glass jar or bottle. REMARKS ON GRIDDLE AND PAN CAKES. If the pan or griddle has been unused for some time cleanse thoroughly with soaj^ and hot water, then wipe dry with a towel, and, lastly, rub thoroughly with dry salt to remove all moisture. If the griddle is clean and smooth, only occasional greasing will be required ; the best way is with a clean rag containing butter. The griddle must either be scraped or greased after each cake is cooked. Pancakes should be fried in a small pan. When the cake is cooked on one side, turn, and cook it on the other. "When yeast is an ingredient and the batter rises over night, the articles to be stirred in the morning shonld be added thirty minutes before the cakes are to be cooked. The batter shonld be removed gently from the vessel to the griddle with the least possible disturbance to the batter. Baking powder and sweet milk maybe substituted for soda and sour milk. CORN-MEAL BATTER CAKES.