Fuel is inserted in front, wliicli should l)e to the
windward, and being open, any length of wood can
be used. One joint of pipe is sufficient.
This is very portable, and in windy weather a
comfort for the cooks and those who would gather
around the camp fire. (See plates 5 and 6.)
216
MANUAL FOR ARMY COOKS.
Plate 6.
BUZZACOTT OVEN.
Various portable stoves and ovens have been
invented and placed npon the market for nse in
camp cookery.
The Bnzzacott oven is now generally nsed in the
Army; it is an adaptation from the Dntch oven.
It consists of a large rectangular box ; the bottoin is
made of sheet iron or steel, with a top of similar
material.
MANUAL FOR ARMY COOKS.
217
It is compact and strong for transportation.
The outfit includes all tlie necessary utensils for
roasting^ baking, frying, broiling, and stewing, as
well as many of tlie cooks' tools for the use of a full
company of seventy-five men. It is issued by the
Quartermaster's Department, upon requisition, to
United States troojjs, for use in field and camp
service.
Plats 7.
218
MANUAL FOR ARMY COOKS.
Plate 7 represents tlie entire military ontfit, as
packed for transportation. Inside are the tliirty to
thirty-five utensils comprising the outfit. Size, 25
by 35 by 14 inches. Weight, 175 to 200 lbs., com-
l^lete. In shipping, it forms its own crate, and when
thus closed this skeleton stove forms an iron crate
about the whole, fastens or binds it together and
permits of any heavy objects being jDacked on to^?
of it without danger of crushing.
Plate 8.
MANUAL FOR ARMY COOKS. 219
Plate 8 represents the general appearance when
set up for use. It can, however, be rearranged as
circumstances require.
WHAT THE OUTFIT COMPRISES.
One skeleton stove (grate stand).
One extension stand.
Two parts of oven.
One large cover for oven (used when boiling
water, etc.).
Two large baking and roasting spiders. Rests.
Two small frying spiders. Rests.
Two lifting hooks or irons.
Two large combination frying, roasting, or bak-
ing pans, with covers.
Three large boilers (a set), with covers to fit.
These articles are of special make, handmade., and
of selected material, permitting of the rough and
constant usage incident to field service.
UTENSILS PACKED WITH THE OUTFIT.
One butcher cleaver, 8-inch blade.
One butcher knife, 8-inch blade.
One butcher steel, 10-inch.
One 10-quart (seamless) dish or inixing pan.
One large sieve or strainer.
One large o-quart dipper, handle 12 inches long.
One medium cup-dijJi^er or ladle, handle 12 inches
long.
One large cook's spoon, solid handle, 12 inches long.
One large cook's flesh fork, o-prong, liandle 12
inches long.
Three large dredges (salt, pepper, flour).
One large pierced ladle or skimmer.
One graduated scoop or measure, \ pint to 2
( 1 uarts.
One large seamless colander.
One large turnover^ solid handle, 12 inches long.
220 MANUAL FOR ARMY COOKS
CAPACITY OF UTENSILS.
The largest boiler, full measure, 12 gallons, 48
quarts.
The medium iDoiler, full measure, 10 gallons, 40
quarts.
■ The smallest boiler, full measure, 8 gallons, 32
quarts.
Combined cajDacity, full measure, 30 gallons, 120
quarts.
Largest pan, baking (1 time), 100 biscuits, 30
pounds bread.
Medium pan, baking (1 time), 75 biscuits, 25
pounds bread.
Largest pan, roasting (1 time), 75 to 100 j)ounds
meat.
Page 95
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Fuel is inserted in front, wliicli should l)e to the
windward, and being open, any length of wood can
be used. One joint of pipe is sufficient.
This is very portable, and in windy weather a
comfort for the cooks and those who would gather
around the camp fire. (See plates 5 and 6.)
216
MANUAL FOR ARMY COOKS.
Plate 6.
BUZZACOTT OVEN.
Various portable stoves and ovens have been
invented and placed npon the market for nse in
camp cookery.
The Bnzzacott oven is now generally nsed in the
Army; it is an adaptation from the Dntch oven.
It consists of a large rectangular box ; the bottoin is
made of sheet iron or steel, with a top of similar
material.
MANUAL FOR ARMY COOKS.
217
It is compact and strong for transportation.
The outfit includes all tlie necessary utensils for
roasting^ baking, frying, broiling, and stewing, as
well as many of tlie cooks' tools for the use of a full
company of seventy-five men. It is issued by the
Quartermaster's Department, upon requisition, to
United States troojjs, for use in field and camp
service.
Plats 7.
218
MANUAL FOR ARMY COOKS.
Plate 7 represents tlie entire military ontfit, as
packed for transportation. Inside are the tliirty to
thirty-five utensils comprising the outfit. Size, 25
by 35 by 14 inches. Weight, 175 to 200 lbs., com-
l^lete. In shipping, it forms its own crate, and when
thus closed this skeleton stove forms an iron crate
about the whole, fastens or binds it together and
permits of any heavy objects being jDacked on to^?
of it without danger of crushing.
Plate 8.
MANUAL FOR ARMY COOKS. 219
Plate 8 represents the general appearance when
set up for use. It can, however, be rearranged as
circumstances require.
WHAT THE OUTFIT COMPRISES.
One skeleton stove (grate stand).
One extension stand.
Two parts of oven.
One large cover for oven (used when boiling
water, etc.).
Two large baking and roasting spiders. Rests.
Two small frying spiders. Rests.
Two lifting hooks or irons.
Two large combination frying, roasting, or bak-
ing pans, with covers.
Three large boilers (a set), with covers to fit.
These articles are of special make, handmade., and
of selected material, permitting of the rough and
constant usage incident to field service.
UTENSILS PACKED WITH THE OUTFIT.
One butcher cleaver, 8-inch blade.
One butcher knife, 8-inch blade.
One butcher steel, 10-inch.
One 10-quart (seamless) dish or inixing pan.
One large sieve or strainer.
One large o-quart dipper, handle 12 inches long.
One medium cup-dijJi^er or ladle, handle 12 inches
long.
One large cook's spoon, solid handle, 12 inches long.
One large cook's flesh fork, o-prong, liandle 12
inches long.
Three large dredges (salt, pepper, flour).
One large pierced ladle or skimmer.
One graduated scoop or measure, \ pint to 2
( 1 uarts.
One large seamless colander.
One large turnover^ solid handle, 12 inches long.
220 MANUAL FOR ARMY COOKS
CAPACITY OF UTENSILS.
The largest boiler, full measure, 12 gallons, 48
quarts.
The medium iDoiler, full measure, 10 gallons, 40
quarts.
■ The smallest boiler, full measure, 8 gallons, 32
quarts.
Combined cajDacity, full measure, 30 gallons, 120
quarts.
Largest pan, baking (1 time), 100 biscuits, 30
pounds bread.
Medium pan, baking (1 time), 75 biscuits, 25
pounds bread.
Largest pan, roasting (1 time), 75 to 100 j)ounds
meat.