The cooking should be done in a sheltered place,
if possible, although this is not entirely necessary,
as the cooking can be done on the open plain in any
weather. The advantage of a sheltered place is
that it will prevent sand and dirt from getting into
the food. In using the cooker, when the food is
prepared and in the cooker place, close the same,
and cook as in the kitchen. Any water, muddy or
salt, can be used in the bottom for the purpose of
making steam, only using fresh water for cooking
the food. In cooking in summer,, when the food is
done the fire may be allowed to go out, and if the
" cooker is kept closed the food will keep warm for
two hoiirs, and by this means picket guards and
scouting parties coming in late can always have
warm food, and while left in the cooker the food
will never get dry. In cold weather there shouhl
be a small fire kept under the stove. The steamei-
should never be opened until it is time for the food
to be done, giving plenty of time.
MANUAL FOR ARMY COOKS.
225
FIELD OVENS.
FitiM ovens for bread baking" are of two classes:
'J'he first is constructed wliere the troops are located,
by excavations in the earth, or from any material
available, such as sod, wood, brush, etc. ; these are
immovable. The second class have a part or whole
of the oven of a portable character, and can be
worked with little or no delay or preparation after
their arrival in camp.
Dimensions. — The maximum capacity of the
hearth of a field oven should be such that at a single
baking it does not exceed 1.50 or 200 rations, unless
its arch be of brick or stone
The ration loaf of the United States Army, in
pans, should occupy from 25 to 31 square inches.
The greater the space the better the bread.
The following table gives the capacities of field
ovens with the proportionate dimensions of their
hearths :
Capacity of
Oven (Number
OF Rations Sin-
gle Baking).
Square Inches
OF Surface to
A Ration Loaf.
Total Dimen-
sions OF THE
Hearth.
Length of
Hearth.
Width of
Hearth.
Square feet.
Feet.
Feet.
100 —
25
17.5
5
3.5
100 —
30
20.28
5.41 +
3.75
150 —
25
26
6
4.33 +
150 —
30
31.25
G.58 +
4.75
200 —
25
34.58
6.91 +
5
200 —
30
41.25
7.5
5.5
Ovens made of earth, mud, sod, and frames of
twigs would be more stable and durable if their
capacity did not exceed 100 rations.
AN OVEN IN A STEEP BANK (PLATE 10).
This is recommended as a very good and conven-
ient oven. A bank from 4 to 6 feet high is the best
9281-
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226 MANUAL FOR ARMY COOKS.
Page 98
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
The cooking should be done in a sheltered place, if possible, although this is not entirely necessary, as the cooking can be done on the open plain in any weather. The advantage of a sheltered place is that it will prevent sand and dirt from getting into the food. In using the cooker, when the food is prepared and in the cooker place, close the same, and cook as in the kitchen. Any water, muddy or salt, can be used in the bottom for the purpose of making steam, only using fresh water for cooking the food. In cooking in summer,, when the food is done the fire may be allowed to go out, and if the " cooker is kept closed the food will keep warm for two hours, and by this means picket guards and scouting parties coming in late can always have warm food, and while left in the cooker the food will never get dry. In cold weather there should be a small fire kept under the stove. The steameishould never be opened until it is time for the food to be done, giving plenty of time.
FIELD OVENS.
Field ovens for bread baking are of two classes: The first is constructed wliere the troops are located, by excavations in the earth, or from any material available, such as sod, wood, brush, etc. ; these are immovable. The second class have a part or whole of the oven of a portable character, and can be worked with little or no delay or preparation after their arrival in camp.
Dimensions. — The maximum capacity of the hearth of a field oven should be such that at a single baking it does not exceed 1.50 or 200 rations, unless its arch be of brick or stone
The ration loaf of the United States Army, in pans, should occupy from 25 to 31 square inches. The greater the space the better the bread.
The following table gives the capacities of field ovens with the proportionate dimensions of their hearths :
Capacity of Oven (Number OF Rations Single Baking).
Square Inches OF Surface to A Ration Loaf.
Total Dimensions OF THE Hearth.
Length of Hearth.
Width of Hearth.
Square feet.
Feet.
Feet.
100 —
17.5
3.5
100 —
20.28
5.41 +
3.75
150 —
4.33 +
150 —
31.25
G.58 +
4.75
200 —
34.58
6.91 +
200 —
41.25
7.5
5.5
Ovens made of earth, mud, sod, and frames of twigs would be more stable and durable if their capacity did not exceed 100 rations.
AN OVEN IN A STEEP BANK (PLATE 10).
This is recommended as a very good and convenient oven. A bank from 4 to 6 feet high is the best
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