Largest pan, frying (1 time), 75 to 100 pounds meat, fish, etc. Largest pan, baking and roasting together, 50 pounds j)otatoes and 50 pounds meats. Largest pan, baking beans, pudding, etc., 35 to 40 pounds. If oven is used as a boiler, 10 to 15 hams can be boiled together in it, or one barrel of liquid pre- pared. In an emergency only is this necessary. DIRECTIONS FOR USING BUZZACOTT OVEN. If the wind is blowing heavily dig a hole for the oven and fire of sufficient depth to bring the top of the oven on a level with ground, piling the wood on the edges of the bank for additional pro- tection. If weather is good there is no need of this. When practicable use a tent fly as a shade for the cooks. Use the best fuel for baking, and stack it so that it may dry. Splitting or chopping wood is not re- quired, except to first kindle fire. Build a fire of any convenient fuel, wood, buffalo chips, leaves (anything), and when well started, place over the fire your skeleton stove. MANUAL FOR ARMY COOKS. 221 Adjust the ' ' extension stand " always to leeivard (from the Avind), so as to catch or absorb tlie spare and draft heat, flame, etc. ; use the "oven" on this stand, and shift the stand as circumstances require for your convenience. When roasting or baking is desired in connection with boiling or frying, place the oven on the stand cTosswise, as that allows room for the other uten- sils at the same time ; or if preferable, place it on abed of coals near the lire on the ground, or on a level fire. Near the center of tlie inside of the oven place evenly apart the tw^o large pan spiders (rests). These support the baking and roasting pans and contents and prevent an uneven circulation. Place these firmly and easily, and your foods will roast and bake splendidly. Prepare the roast, bread, pudding, or whatever you Avish in the pan, place it on the rests inside of the oven and cover with the u2jx><?i' part of the oven; heap some fresh burning coals on top and the roast- ing or baking commences instantly. In using the oven keej) a clean fire, free from sand and dirt. On top of oven build a little fire, if neces- sary, from chips, etc. ; regulate your heat by the amount of fire — add to or remove when necessary. Always build a fire or use live coals on top of the oven w^hen either roasting or baking. The two smaller X)an spiders (rests) are intended to be used on top of the oven, over the fire that is Iniilt on top. On this do your b( )iling, stewing, broil- ing, and frying with the utensils (provided with the outfit) for the puri)ose. Keep the oven covered as much as possible. Basting is never required; to regulate the heat simply shift the fire, add to or remove as necessary ; judge cooking by time and strength of fire; add water to the roasts for gravy, etc., and to assist its self -basting qualities. When roasting or baking is completed, take off the oven, remove the cover and dump the ashes; 222 MANUAL FOR ARMY COOKS. recover it, and you can carry the oven and its con- tents clean and warm, being careful to avoid spill- ing or capsizing the food. When removing pans with lifters, he careful to steady contents and lift easily, lest they capsize and spill contents. Use the oven for washing dishes, and the top for frying and stewing (in addition to regular frying pan if desired).

AI-modernized reading of the original text

Largest pan, frying (1 time), 75 to 100 pounds meat, fish, etc. Largest pan, baking and roasting together, 50 pounds j)otatoes and 50 pounds meats. Largest pan, baking beans, pudding, etc., 35 to 40 pounds. If oven is used as a boiler, 10 to 15 hams can be boiled together in it, or one barrel of liquid prepared. In an emergency only is this necessary. DIRECTIONS FOR USING BUZZACOTT OVEN. If the wind is blowing heavily dig a hole for the oven and fire of sufficient depth to bring the top of the oven on a level with ground, piling the wood on the edges of the bank for additional protection. If weather is good there is no need of this. When practicable use a tent fly as a shade for the cooks. Use the best fuel for baking, and stack it so that it may dry. Splitting or chopping wood is not required, except to first kindle fire. Build a fire of any convenient fuel, wood, buffalo chips, leaves (anything), and when well started, place over the fire your skeleton stove. Adjust the "extension stand" always to leeward (from the wind), so as to catch or absorb the spare and draft heat, flame, etc.; use the "oven" on this stand, and shift the stand as circumstances require for your convenience. When roasting or baking is desired in connection with boiling or frying, place the oven on the stand crosswise, as that allows room for the other utensils at the same time ; or if preferable, place it on abed of coals near the lire on the ground, or on a level fire. Near the center of the inside of the oven place evenly apart the two large pan spiders (rests). These support the baking and roasting pans and contents and prevent an uneven circulation. Place these firmly and easily, and your foods will roast and bake splendidly. Prepare the roast, bread, pudding, or whatever you wish in the pan, place it on the rests inside of the oven and cover with the upper part of the oven; heap some fresh burning coals on top and the roasting or baking commences instantly. In using the oven keej) a clean fire, free from sand and dirt. On top of oven build a little fire, if necessary, from chips, etc. ; regulate your heat by the amount of fire — add to or remove when necessary. Always build a fire or use live coals on top of the oven w^hen either roasting or baking. The two smaller pan spiders (rests) are intended to be used on top of the oven, over the fire that is built on top. On this do your boiling, stewing, broiling, and frying with the utensils (provided with the outfit) for the purpose. Keep the oven covered as much as possible. Basting is never required; to regulate the heat simply shift the fire, add to or remove as necessary ; judge cooking by time and strength of fire; add water to the roasts for gravy, etc., and to assist its self-basting qualities. When roasting or baking is completed, take off the oven, remove the cover and dump the ashes; recover it, and you can carry the oven and its contents clean and warm, being careful to avoid spilling or capsizing the food. When removing pans with lifters, he careful to steady contents and lift easily, lest they capsize and spill contents. Use the oven for washing dishes, and the top for frying and stewing (in addition to regular frying pan if desired).

Manual for army cooks