Manual for army cooks

Beat the whites to a strong froth and gradually sift in the sugar, which should be reduced to the finest possible powder, and gradually add the starch. Beat the mixture until smooth, then apply with a broad knife or spoon equally over the cakes. ICE CREAM. 1 pint milk. 1 cupful sugar. 1 scant cupful flour. 2 eggs. 1 quart cream. 1 tablespoonful flavoring extract. Boil the milk ; mix together the sugar, flour, and eggs and stir into the boiling milk. Cook twenty minutes, stirring often. When cool add another cupfulof sugar, the flavoring, and cream. Freeze in ice and salt. Fruit of all kinds, chocolate, coffee, etc., can be used as flavoring. When cream is expensive and can not be procured, a good substitute is obtained by using cornstarch or condensed milk and following the recipes upon the packages. WINE JELLY. 11 ounces gelatin, 1 pint cold water. 1 pint wine. ^ pound sugar. Juice and grate of 1 lemon. 2 eggs. A little nutmeg, cloves, and cinnamon. Soak the gelatin in cold water for ten minutes, add the boiling water, and stir until dissolved, then add the wine, sugar, and flavoring. Beat well the whites of the eggs and stir briskly into the mixture ; put on a slow fire and stir very gently till it boils, when it should be immediately taken off and allowed to stand one minute and then strained through, a jelly bag, returning instantly to the bag what first comes through till it runs perfectly clear. In warm weather it is well to use more gelatin or less liquids, or the. mixture may not "jell." CURRANT JELLY. Make the same as wine jelly, using a pint of currant juice instead of wine. WELSH RAREBIT. Slices of bread. Butter. Cheese. Mustard and pepper. Cut the bread into slices about one-half inch in thickness ; pare off the crust ; toast it slightly without hardening or burning, and spread with butter ; cut some slices of cheese not quite as large as the bread and lay them on the toast in a toaster ; be careful that the cheese does not burn, and let it be equally melted ; spread over the top a little made mustard and seasoning of pepper, and serve very hot. LEMONADE, No. 1. Good lemonade is of high dietetic value. Few know how to make it properly, being too economical in the use of lemons and sugar, and too generous with the water. One who enjoys a reputation for making a superior lemonade always uses boiled water. The recipe is as follows : ' ' For a quart, take the juice of three lemons, using the rind of one of them. Peel the rind very thin, getting just the yellow outside ; cut into pieces, and put with the juice and powdered sugar, of which use two ounces to the quart, in a jug or jar with a cover. When the water is just at the tea point pour it over the lemon and sugar, cover at once, and let it get cold." LEMONADE, No. 2. Rind of 2 lemons. Juice of 3 large or 4 small lemons. ^ pound loaf sugar. 1 quart boiling water. Rub some of the lumps of sugar on the rinds of the lemons until all the oil is imbibed and put them with the rest of the sugar into a vessel, and pour in the lemon juice (but not seeds) ; then pour in the boiling water. When thoroughly dissolved strain ; and when cool it is ready for use. PART II. CAMP COOKERY CONTENTS OF PART II. Page. Camp Cookery (title page) 203