, 24 April 1942.

24 April 1942

experienced and inexperienced

k cannot remember the exact

ulation of new recipes if the

not monotonous. Recipes, ac-

ortant for good cooking. In

are given in detail to aid the

practice, imagination and, above

he prepares. The soldier who

es provided for him soon be-

ge the consistency of a batter

s when bread is light by the

asoning will make a sauce

e a dish more appetizing.

esent the food habits of American

t abundant in this country.

for 100 portions of the size

use requisitions for food issues

esponsibility of mess per-

who will eat a certain food.

amounts of ingredients for

asis for requisitions. In this

voided.

signed to them. However, some

r one or more meals. The number

st be determined before supplies

mount for 100 is multiplied by

After a short time the cooks

r of men who will be present

or decreased accordingly and

ncil in the blank column and

ry. (See model recipe.)

ollowed by one or more varia-

cedures which differ from the

he basic recipe making the

valent measures.

of commonly used foods.

 beets and other vegetables

e prepared for cooking by

g after cooking. They are most

unce (1 mess kit spoon) salt

egetables with the edible por-

cate and need careful handling

ost often cooked in a minimum

The time of cooking depends

bles may be served with butter

ered vegetables use 1 pound

vegetable. Drain immediately

t.

ooking.

bles from carton; cut large

quired for defrosting and cooking.

us. Heat asparagus in

gher

uid in

us.
 ling salted water. Cover and

r about 20 minutes or until

liquid to boiling point.

mustard together. Add hot

boil 2 minutes or until

boiling point. Remove from

inch pieces before cooking. Cook the tougher

minutes of cooking. Use any remaining

ESE SAUCE

h serving of asparagus in recipe

d: 100 servings, approxi-

ater; soak 6 to 8 hours.

educe heat and simmer until

mustard, paprika, salt, vinegar

ean mixture in baking pans,

xture.

dding hot water as needed.

Stii
: 100 servings, approxi-

ater; soak 3 to 4 hours.

educe heat and simmer until

ans; mix well.

hours.

ary.

if desired.

ater; soak 3 to 4 hours.

educe heat and simmer until

beef fat.

until beans are tender.

ok
ater; soak 3 to 4 hours.

educe heat and simmer until

pimientos; fry until tender.

molasses, salt, pepper and

s. Bake in moderate oven

sary.

ater; soak 3 to 4 hours.

; reduce heat and simmer

beans. Omit ham
d: 100 servings, approxi-

ces. Add boiling salted water.

mer about 30 minutes or until

and green peppers. Fry until

n liquid; stir until smooth.

constantly. Add to bacon

ked beans. Heat to boiling point;

ed for the fresh green beans.

ces or leave whole. Add boiling

mer about 30 minutes or until

sugar, cooked onions, salt,

emove bag with cloves.

efore serving.
ns. Heat beans before

sauce
 beets, leaving tap root at-

ing the skin. If the skin is

cooking.

point; reduce heat and simmer

ve liquid.

ers; slice.

h.

d.

he 20 pounds fresh beets.

beets, leaving tap root attached.

skin. If the skin is broken,

g.

to boiling point; reduce heat

ender. Drain; reserve liquid.

ers. Slice.

d to boiling point.

ll amount of cold beet liquid;

minutes, stirring con-

oiling point; reduce heat and

vent scorching. Allow to

own in cold water; soak in

e leaves and woody peeling

several pieces lengthwise; leave

utensils. Add boiling salted

uce heat and simmer. Simmer

little longer cooking period.

ur over broccoli.

er broccoli with buttered crumbs

minutes or until crumbs are

CE

broccoli in recipe for broccoli

the 25 pounds fresh carrots. Heat before draining.

move outer layer of skin.

nd heat to boiling point; reduce

st tender.

t not brown.

mix well.

onions, pimientos and green

.
rve.

re

fore draining.
move outer layer of skin.

nd heat to boiling point. Re-

ntil carrots are just tender.

r) boiling water; stir until

without stirring, until a

er carrots.

minutes, basting frequently

the 25 pounds fresh carrots. Heat before draining.

move outer layer of skin.

nd heat to boiling point;

until carrots are just tender.

nd sugar; mix well. Pour over

ve outer layer of skin. Cut

rapidly boiling salted

e carrots so there will be

 celery stalks; wash stalks thor-

at to boiling point; reduce

rain.

ount of cold water; stir until

to boiling point; boil 2

well. *

will depend upon how much salt and pepper

auce (recipe No. 497) for

se water in which celery was

e.

ituted for the 6 pounds dry kidney beans.

ater; soak 3 to 4 hours.

educe heat and simmer until

m corn. Combine beans and

i sauce and salt just before

 to boiling point; boil 2

well.

o corn mixture.

n slow oven (325° F.) about

hopped cheese to corn mix-

umbs if desired.

casionally.

mount of milk; stir until

point; boil 2 minutes, stir-

nd corn; mix well.

bs in well greased baking pans,

minutes or until crumbs are

stituted for the 100 ears of fresh torn.

and heat to boiling point;

nder. Drain well.

ook until light brown.

Add to crumbs.

mb mixture in well greased

mbs. Sprinkle each layer

n baking pans. Sprinkle with

OES

nd heat to boiling point;

nder. Drain well.

eat.

e frying until crumbs are

ure.

oderate oven (350° F.)

r other greens.

r an.
mientos, salt and pepper.

without draining, 20 minutes.

d to the hominy.

y.

nto medium sized pieces.

erve fat.

slowly to hot vinegar.

constantly.

vinegar mixture over lettuce

 whole.

boiling point; reduce heat

til tender. Drain.

ar is dissolved. Heat to boil-

up is formed. Add salt

er onions.

es, basting frequently with

whole.

boiling point; reduce heat

til tender. Drain.

oves and celery salt; mix well.

r 5 minutes.

mount of water; stir until

boiling point; boil 2 min-

t into halves or quarters.

and heat to boiling point;

nd cool.

well.

. Dip in crumbs.

inutes or until brown.

en (350° F.). Place in well greased baking

d bake until brown.

t into quarters.

and heat to boiling point;

nd reserve fat.

fat from salt pork.

snips just before serving.

he 40 pounds fresh peas.

. Heat to boiling point; reduce

rve liquid.

s and tomatoes; measure.

over and heat to boiling point;

until tender. Drain and cool.

cheese and mustard. Stir until

heese sauce in well greased bak-

minutes.

er) in recipe for potatoes au

y powder to white sauce. Omit

over and heat to boiling point;

until nearly tender. Drain.

otatoes and mix well.

25° F.) until potatoes are

ally.

e water for diluting the milk.

ntil

potato.
ver and heat to boiling point;

until tender. Drain.

ted butter over potatoes;

w strips.

nutes. Drain; roll in a cloth

nutes or until brown and

hey cool very quickly.

bes.

ver and heat to boiling point;

ender. Drain.
nt of green peppers to 2 pounds (2 No. 56 dippers).

ubes.

and 30 to 45 minutes. Drain;

inutes or until brown and

t.

ust before serving.

may be baked in the oven instead of fried.

on fat. Bake in moderate oven (350° F.)

% of the butter, salt and pepper;

g pans. Pour remaining butter

brown.

eppers may be added to the potato mixture.

ervings, approxi-
nced
APPLE

ple for apples in recipe for

own sugar to 1*4 pounds (1

ater. Cover and heat to boiling;

ool and peel.

slices crosswise, 1/4 inch thick.

nd salt.

n fat over potatoes.

our or until brown.

ater. Cover and heat to boiling

Drain; cool and peel.

ces in well greased baking pans.

ntil sugar is dissolved. Heat

in sirup is formed.

es.

es.

may be substituted for l/^ of the brown

duce water to 1 quart (1 No. 56 dipper).

d heat to boiling point; boil

halves into 3 inch squares.

t and pepper.

until tender.

LASSES

d squash. Cover each piece of

re baking. Add salt and pepper.

or 100 servings.

bes.

o boiling point; reduce heat

Drain.

er.

and pepper; mix well.

at and simmer 15 minutes.

ate
h tomato; scoop out pulp.

on together.

green pepper and bacon mix-

to 30 minutes or until tender

ith melted butter or French

nd pepper.

minutes or until thoroughly

er tomatoes before baking.

ervings, approxi-
ng point; reduce heat and

Drain.

oiling point; reduce heat

until tender. Drain.

beat well. Add salt and

ll/2 quarts (ly^ No. 56

r about 15 minutes or until

s.
mixture, mixing until soft

thick. Cut into biscuits 2

350° F.).

ake in hot oven (425° F.) until

atoes; mix well. Heat,

n fat. Heat thoroughly.

ead that is at least a day old.

ly until brown for soft toast;

slow oven (300° F.) about

with soup.

slow oven (300° F.) until

Pour over slices of toast just

mixture of sugar and cin-

r melts.

fat until brown, turning fre-

o be buttered, cut into cubes

n. Use in soups or on top of

ether to break into crumbs.

e soft crumbs in scalloped

fried.

ved to stimulate die appetite. An

mpts' the eater to want more

are relishes such as celery, young

etables such as carrot strips,

and watercress may also be used.

ture of fruits. Slices of canta-

pineapple wedges, orange sec-

mon fruits served. Sweeten fresh

thoroughly. The sirup from

ice and water and served as an

d as appetizers. Add seasonings

juice may be varied by adding

nion juice.

ment Technical Manual TM 10-

drated foods.

pared by removing the eggs

dissolved.

a thin sirup is formed,

r about 10 minutes or until

til needed.

ipe for plain sirup after it

iced tomato gravy 292

eal) 281

p 279

am) 326

aut 268

m shanks) 260

43

ut 268
218
ds 4
ure accurately.

her cloth bag large enough to

n of the coffee.*

o fasten to the handle of the

from the hot brew.

heat to boiling point.

handle of kettle. Reduce heat

must always be kept^beloiv

sh up and down to force

ag entirely.

t that can be placed in one bag if the full extraction of

gallons of coffee are to be made, divide the 40 pounds

traction and facilitates the removal of the coffee bags

mediately after they are taken from the

cold water and place in pans of cold water

e they are not in use. Replace the bag with a

ly drawn water into a large

No. 56 dippers) loose coffee

minutes. If necessary, settle

water over coffee (use less than

nd coffee). The cold water

kettle. Pour coffee carefully to

and down repeatedly 5 to 7

s.

move bag entirely.

ely after it is taken from the brew. Wash

nd place in pan of cold water until used again.

Replace the bag with a new one about once

in cloth bag large enough to

to the container to make it

o kettle of boiling water;

brew 5 to 7 minutes. Plunge

rom brew. If bag is not used

train beverage as soon as it is

able flavor.

ing boiling water to 5 gallons

n for hot tea. Add 5 gallons

be added, reduce total

ng ice will weaken the tea.

nt; boil 5 minutes, stirring

ving temperature.

the hot mixture. Substitute

5 gallons of hot water.

d mixture; stir until smooth,

 ixtures wh.ch can be baked

by baking powder, soda, or

ible and with a minimum amount

ten in the flour.

hin enough to be poured or

or thin depending upon the pro-

drop biscuits are made from

overs are made from thin batters.

ng a much smaller proportion

our to enable handling. Baking

kes are made from quick doughs.

ed by the gas released during the

air and warmth. Moisture is

armth by controlling the tem-

re where the dough is placed to

out 80° F.

en in the flour. This makes the

es which give the bread a satis-

nutes to make a smooth and

w to rise 2 hours. Punch

enly into loaves and place in

lout.
eat bread, increasing yeast

ast 2 or 3 minutes of mixing,

antity of flour if raisins are

araway seeds.

ix until a smooth dough is

than that for other breads.

to rise about 1l/2 hours.

nly into loaves.

Place loaves 6 inches apart

utes.

across the width with a sharp

minutes.

s before baking with a mixture of boiled

ornstarch and 1 quart (one No. 56 dipper)

roughly.

yeast and vanilla; stir

 d lightly. Roll

cuit cutter.

F.) about 15 minutes.

he type of flour used.

hortening or milk before baking.

wder biscuits. Divide dough

ong shape, 20 by 9 by Vi

utter, 3 pounds (two No. 56

56 dippers) chopped raisins

ugh and roll each piece like

h pieces. Place in lightly

) about 15 minutes. Nuts

cheese to recipe for plain

ith dry ingredients. Add liquid

baking powder biscuits. Com-

und (l/2 mess kit cup)

cinnamon. Spread over dough;

ss raisins over surface; press

d bake as for butterscotch

s using 1 pound (1/2 No. 56

No. 56 dipper) shortening

nd bake as for plain biscuits.

and on top.
hortening. Stir only until

most of the lumps beaten

riddle. Bake cakes on one

on other side. Turn

ether.

d shortening. Stir only until

d overmixing.

oven (400° F.) about 25

es to sifted dry ingredients

nts; mix carefully to prevent

pounds (three No. 56

three No. 56 dippers) chopped

in muffins. Add liquid and

n and 2 ounces (five l/2 mess

s in recipe for plain muffins.

yieli

1 inches
 Bake as for cornbread. Bacon

ed under broiler for a few

gether.

d shortening. Stir only until

d overmixing.

cinnamon together. Stir until

er dough in baking pans.

minutes.

ng pans. Arrange 4 pounds

op. Mix ll/2 pounds (one No.

t spoons) cinnamon and %

nkle mixture over apples. Bake

horoughly.

mixture is smooth.

. Bake in hot oven (450° F.)

ariety of "butter" cakes, but

ures are used for all of them,

ds on the shortening. Use a

es well with other ingredients.

upon the method of handling

sure accurate measurement

make a smooth batter. The

d sugar mixture alternately,

of liquid first tends to

ile the flour binds the ingredi-

quid and flour are added will

of the gluten (the toughening

is important. Have sugar and

.) to enable easier mixing.

ut not at refrigerator tempera-

s oily; if too cold, the fat

rance. Under both conditions

me.

mended in the recipes. Too rapid

ume; slow baking causes coarse

quality. Overbaking will make

rinks and pulls away from the

of the cake by inserting a

been cooked sufficiently. The

with the finger.

from pans while warm. If

from water condensing on

flavor. When cool, replace cakes

prevent evaporation of moisture

old to prevent frosting from

eals the top surface and

ke Has a soft golden brown

ne, uniform sized grain, is

lds its shape when cut.

d sponge cakes are made with-

rporated into beaten eggs. The

ng after each addition until

nsure a light tender cake.

wice.

sugar and egg mixture,

milk, then another 1/3 dry

dients.

ate oven (350° F.) 30 to 35

by 24 by 1 inches) or eight loaf pans

kes each 3 inches in diameter.

ll/2 ounces (four mess kit

oons) baking soda. Reduce

1 pint (l/2 No. 56 dipper),

rushed bananas to shorten-

on butter cream frosting (recipes

nnamon topping (recipe

hin layers for each cake or

pread vanilla pudding (recipe

ith confectioners or granu-

No. 90).

hin layers for each cake or

pread chocolate pudding

inkle with confectioners or

frosting (recipe No. 92).

ng with toasted nut topping

or mayonnaise.

s mixture,

g after each addition until well

e a light tender cake.

on, and cloves together twice.

ately to egg and sugar mixture,

2 applesauce, then another l/3

nd dry ingredients. Add raisins

ate oven (350° F.) 30 to 35

by 26 by 1 inches) or seven loaf pans

or frost with lemon or banana butter cream

ds mixture,
devil's

es Nos.
rate oven (350° F.) 30 to 35

by 26 by 1 inches) or seven loaf pans

each 3 inches in diameter.

g after each addition until

uffy. Beat thoroughly at

twice.

egg and sugar mixture,

milk, then another l/3

gredients.

r gradually and mix well.

ly in shallow pans.

l/2 inch layer.

er fruit. Bake in moderate

nd turn out upside down on

are at least 2 inches deep.

ricot juice for the fruit and

her twice; add gradually to

til well mixed. Add fruit

d paper. Bake in slow oven

e (325° F.) during last half

ours according to the size

by 41/i by 2% inches).

after each addition until well

Beat thoroughly at this

ogether twice.

egg and sugar mixture, first

/2 milk, then another l/3 dry

dients.

ixing.

ate oven (350° F.) about 30

by 26 by 1 inches) or eight loaf pans

cakes each 3 inches in diameter.

488)

g of the while
 nutes.

add to egg mixture. Mix

mixture, mixing only enough

emaining sugar gradually.

in peaks but not dry.

ure, mixing only enough to

slow oven (325° F.) 25 to

s, 3% pounds mixture each.

er cream frostings (recipes No

eam (recipe No. 132) or with a fruit

ntil warm (110° F.), stirring

re is fluffy and thick.

ad of jelly.

h
nce (three mess kit spoons)

on with flour in recipe for

kit cup) molasses for the

peanuts to the sifted flour

y4 ounce (one mess kit

n) ground cloves with flour

aisins to sifted flour in recipe

es together. Add raisins; mix

luffy.

ach addition. Add apple-

Bake in hot oven (400° F.)

 and shortening; stir until

well.

ure in three parts, beating

is formed.

. 56 dipper dough to each

ake in hot oven (380° to

nd spices together. Add cake

luffy.
unds frosting

oth.

d milk gradually to butter or

ture is smooth.

two sheet cakes (18 by 26 by 1 inches) or

tainers in refrigerator and used as

mooth before spreading on cakes. Add a little

ananas and 11/4 ounces (2l/2

recipe for butter cream frost-

he sugar and salt in recipe

2 pint (l4 No. 56 dipper).

n rind for vanilla and 2 ounces

al amount of water in recipe

for chocolate butter frosting.

ge rind for vanilla and 4 ounces

qual amount of water in recipe

orange extract may be used

recipe for butter cream frosting.

e, angel

200
her.

milk, corn sirup, and butter;

is dissolved, stirring con-

spins a long thread when

en a spoonful is dropped

ched without discomfort.

Scrape sides of pan occa-

creamy and thick enough to

240° to 242° F.

r.

until sugar is dissolved.

spins a long thread when

en a spoonful is dropped

ating constantly.

o spread on cake; add

s kit cup corn sirup.

et cakes (18 by 26 by 1 inches) or for 200

nsil
eals.

ding to the method of cooking, the type of utensil used,

nt of salt.

to water; heat to boiling

boiling point; reduce heat

revent lumping. When large

nted by adding the cereal to cold

til mixture thickens.

il required cooking time is

nally to prevent sticking and

y be served with milk and

pped, dried figs may be added

s may be fried. Pour the

TS, a. The most commonly

dings. Cakes, pies, and fruit are

cellaneous desserts are in this

eased baking pans.

our.

d for the 20 pounds fresh apples.

or lemon sauce (recipe No. 489), or

over apples.

; stir until crumbly. Sprinkle

or until apples are tender.

for the 40 pounds fresh apples.

prinkle with raisins or coconut.

g; mix well.

e baking.

r until firm.

(recipes Nos. 489 and 488) or with

mount of cold milk together;

nd remaining milk; heat to

y. Reduce heat; simmer

en egg; mix well. Add

g after each addition until

fluffy.

ocoa together twice.

sugar mixture, first adding

another l/3 dry ingredients

erate oven (350° F.) about

by 24 by 1 inches).

cipes Nos. 489 and 488).

e is obtained.

oistened just enough to hold

each piece of dough into

d a little longer than length

er.

together. Spread over dough.

e together so that rolls will

bout 1 hour or until apples

for the 14 pounds fresh apples.

as the fruit in this recipe. Use two No. 10

erve with cherry sauce (recipe No. 486).

water to make 9 quarts (nine

mon, and salt; heat to boiling.

e together; stir until smooth.

oiling; boil 5 minutes,

ng without draining; reduce

a sieve. Cool.

alt gradually.

ully but thoroughly.

lons (10 No. 56 dippers) cold

) for similar ingredients in

apricot liquid in fruit drinks.

56 dippers) milk slowly

r until rice has absorbed most

k.
 to stand 5 minutes.

r cocoa together. Heat to boiling

re begins to thicken, add stiffly

evaporated milk.

56 dipper) milk over gelatin

tly.

eat over low fire until slight

dissolved.

gg, stirring constantly.

il frothy.

o 490) or with cream.

 to stand 5 minutes.

r is dissolved.

horoughly.

up) orange juice over gelatin;

sugar is dissolved.

e; mix thoroughly.

until light and frothy.

gelatin.
ver gelatin mixture; stir until

oughly.

nilla ice cream (recipe No.

lavored gelatin in recipe for

mon juice to 1 quart (one No.

ge-flavored gelatin in recipe for

mon juice to 1 pint (1/2 No. 56

ust be cooked at low tempera-

and darkens the yolks.

et or other similar utensil with

at and simmer 3 to 5 minutes

hard cooked eggs.

ggs into cold water.

alads or other dishes, remove shells im-

arters or slices.

hire sauce, and eggs; mix well.

minutes or until eggs are

and pepper.

o melted fat in baking pans.

minutes.

ead of in the oven.

chopped cheese to egg mixture

hopped ham to egg mixture in

Fry until crisp; pour fat from

r plain omelet.

e No. 501).
ypes; fat and lean. Fat fish are

aming, simmering, and for

e retention of the shape of

rs separate during cooking

or this reason baking and

5 to 10 minutes before cook-

lightly salted before packing.

t tough and dry. The time

the fish in the pan. Press the

it is cooked sufficiently.

urs or overnight in cold water.

pepper together; stir until

Heat to boiling point; reduce

y.

tituted for codfish in recipe above.

ons, 2 quarts (two No. 56

p) chopped pickles to mixture

pans. Bake in moderate oven

e
wo No. 50 baking pans,

onions, salt, pepper, poultry sea-

are used, stuff with bread and

ure in bottom of greased

nkle fish with salt.

until fish are flaky.

imes during baking with a small amount

56 dipper) hot water and % pound (eight

vings and place in well-

tening until tender but not

Add tomatoes and parsley.

ly about 20 minutes, stirring

F.) about 1 hour. Serve

lour

of
eggs, crumbs, salt, pepper, and

3 inches in diameter, 1 inch

08).

ipe for salmon cakes.

bs, butter, milk, and water; mix

low oven (300° F.) about 1

09) made with juice drained from salmon.

mately 6 gallons,

d oysters with juice; heat to

eat to boiling point; reduce

t thoroughly.

ters. Place in baking pans. Bake

alloped oysters. Use salmon liquid

p with water;

and wash. Leave

Heat to boiling point; boil 5

r over fish and noodle

n moderate oven (375° F.) 40

NOODLES

fish in recipe for baked tuna

e lard, hydrogenated fat, or oil

ed beef fat will give satisfactory

mbination with lard, lard substitute

gh to fill the kettle to within

fat will bubble over when the

rying as the moisture forms

m may cause the fat to boil over

test fat with a thermometer or

of bread will become brown as

rature is too low. Heat fat to

food. Cook a small amount of

oled. Flavors and odors left in

by frying several slices of

and odors.

eaded meats, fish, fritters, cro-

s for fritters and croquettes are

Dip meat cakes in mixture.

brown.

RKEY FRITTERS

y for beef in recipe for beef

m, or veal or 12 pounds cooked

corn)

gether.

; add to flour mixture and stir

F.) and fry about 6 or 7

em evenly.

oper consistency.
mon, and nutmeg together.

tening; add to flour mixture

F.) and fry about 4 minutes,

y.

, sirup, or a sauce.

to flour mixture and stir until

F.). Fry about 6 or 7 minutes,

y.
 ether.

well.

nt, stirring constantly.

s, and chicken or turkey; mix

d.

ix well.

d dip in egg and milk mixture.

es or until brown.

ETTE LOAF

cken or turkey croquettes. Place

325° F.) 1 hour. Cut in

sley.

well.

g point, stirring constantly.

s, and ham; mix thoroughly.

ix well.

d dip in egg and milk mixture.

es or until golden brown.

S

ed onions to the potato mixture

UETTES

diced green peppers to the

es.

ETTES

e sauce, mustard, and melted

d to flour mixture. Heat to boil-

th and thick, stirring con-

d. Remove from heat.

e until thoroughly chilled.

en egg. Roll in crumbs.

08).

milk and 1l/2 pints (one mess

n recipe for tomato, cheese, and

esh fruits thoroughly to re-

nt. If possible pare fresh fruits

ft in contact with the air, some

may be partially prevented by

uice until ready for use.

and whole for breakfast;

ed, stewed, or as applesauce

pples if it is tender.

d for breakfast, dessert, salads,

ort a time as possible before using

to avoid crushing. Serve

ake, cobblers, or pies.

r in cakes, cookies, or pud-

m, slice, seed, and serve in

around rind to loosen pulp;

tion with a knife. Serve raw for

gar at low temperature for

n of pulp by cutting carefully

use in fruit drinks, pies,

e for use in tea.

ve seeds. Serve for break-

with a teaspoon and shape into

pared, sliced, and segmented

. Cut into halves; squeeze juice

, stoned, and sliced for break-

, or pies. Peel and slice peaches;

event discoloration.

red, and sliced for breakfast

ves, or lemon.

rp knife beginning at top

knife; slice. Serve for breakfast,.

ple by cutting in slices before

apples into eights.

boil until sugar is dissolved,

nd add grated rind.

ent. If sirup thickens during

ngs, approxi-

int; boil 5 minutes.

t to boiling point; reduce

or until all skins pop open.

rry sauce through a coarse

inutes or until jellied. Chill

rs without peeling.

into quarters; chop.

s, and cranberries. Add sugar;

oodles, and rice are sometimes

meat, cheese, or eggs, they

his chapter yield 8- to 12-ounce

as a side dish.

r; boil 10 to 15 minutes or

r; boil 10 to 15 minutes or

s; cover with shredded cheese.

ther; stir until smooth.

eat to boiling point; boil

r macaroni and cheese.

rumbs over macaroni.

es or until crumbs are brown.

r; boil 10 to 15 minutes or

entos, parsley, bread crumbs,

. Reheat and simmer until

with paprika. Bake in slow

HEESE

r; boil 10 to 15 minutes or

ry leaves, sugar, and pepper.

r 20 minutes. Strain.

ure; stir until cheese is melted.

en (350° F.) 25 minutes.

ed for the macaroni.

 to 15 minutes or until

n melted butter until bread crumbs

ered crumbs. Drain thoroughly.

n deep hot fat (390° F.) 1

d or paper towels. Sprinkle

E,

12

eat to boiling point; reduce

to 15 minutes or until

oes, and cheese in well-greased

es or until bacon is crisp.

at to boiling point; boil, un-

the water has been absorbed.

ntil all the water is absorbed

ey allotted for the ration is spent

great care in the selection and

er of servings will be obtained

exactly. These recipes recom-

shrinkage of the meat.

eal) Yield: 100 servings, 4

ds each.

ans without stacking or

in moderate oven (325° F.)

mb and veal and 4y2 to 5

k, and veal roasts to stand 30

across the grain and serve

0 minutes per pound, for Iamb and veal approximately

roximfetely 45 to 50 minutes per pound.

an with roast. Roast as directed

DING

pe No. 225).
ans without stacking or

ween hams.

nstant temperature in slow

pound for hams weighing

ill cook in fewer minutes

long leg bone into knuckle

knuckle section. Split cushion

boneless pieces of ham across

MATO SAUCE

e No. 500) or tomato sauce

ce in kettle without stacking

r tightly. Heat to boiling point;

e from water and keep warm

ngs, 6 to

sections. Cut these pieces into

ngs weighing 6 to 9 ounces

ed and without water, in slow

ham slices. Cut fat edge in

ling. Fry slowly, allowing fat

thick.

ham slices. Cut fat edge in

from griddle as it accumulates

ely 10 minutes for slices %

 rrots, 2 pounds (two No. 56

matoes to recipe for braised

Drain stock from meat and

sing stock. Serve gravy and

nds boneless in recipe for

arrots, onions, celery, and turnips

re of spices and diluted vinegar,

water or stock.

pot-roast allowing the meat

nger before braising.

rrots, onions, and garlic to the

before cooking the meat.

ngs, 8 to

ut 8 to 10 ounces each.

ssible. Bake, uncovered, in

stock to cover bottom of pans.

1/2 to 2 hours or until meat

E SAUCE OR SAUERKRAUT

eribs. Braise in barbecue sauce

top of sauerkraut in greased

ut.
 ps and cutlets to 50 pounds

l/2 inch thick, weighing about

No. 365). Spread small amount

ten with a toothpick. Mix 4

e (two mess kit spoons) pepper

r together. Dip rolled meat in

g brown gravy (recipe No. 511)

water.

ngs, two pieces

o y2 inch thick, weighing 3 to

r mixture.

ell.

; dip into crumbs.

Stack on end, bone side

low oven (325° F.) 45

y also be fried. Fry until tender in shallow

. They may also be fried in deep hot fat

ntil done.

TLETS

h barbecue sauce (recipe No. 500)

edge

ss.
erate oven (350° F.)*.

ng. Keep fat from smoking and

ature but constant watching is necessary to prevent

ay as little fat as possible. Slice

wly on griddle until crisp but not

nd 4 inches longer than 50-ration

apping, on pieces of paper. Place

fill length of baking pan, folding

ers of bacon into each baking

con is of the desired degree of

he bacon, the more salty it tastes.

ers for serving.

n kettle; cover with water. Cover

simmer approximately 1 hour.

WITH VEGETABLES

ham hocks. Cover with water.

r approximately 1 hour. Add 12

oes cut in half, 8 pounds whole

15 pounds cabbage cut in

d corned beef. Drain; add 25

uid. Heat to boiling point; reduce

0 minutes or until tender.

SAUCE

h sauce (recipe No. 477).

f or ham)

Prepare as in recipe for sim-

hole carrots, onions, and quar-

ook until vegetables are tender.

RIBS

about 8 to 10 ounces each.

ly cover with boiling water.

arlic.

uce heat and simmer about

rom water and keep warm

RIBS

horseradish sauce (recipe No.

uerkraut to meat in sufficient

re meat is tender.

RIBS AND VEGETABLES

ered pork hocks or spareribs.

celery, and turnips to meat

e meat is tender.
ched, turning frequently to

uce (recipe No. 501).

or baked meatburgers. Combine

ounce (two mess kit spoons)

ground onions and J pounds

oughly. Shape into 200 loosely

aves into hot water or wilt

h meat and rice roll in a

hree No. 10 cans tomato juice;

ours or until rice is cooked.

TOMATO SAUCE

pe No. 500) or tomato sauce

eef,

oughly.

o 3l/2 ounces each.

desired degree of doneness

cooking.

r catsup for part or all of

atties.
ender. Drain. Pour 3 gallons

o. 508) over the spaghetti; add

alls together 20 to 30 minutes.

ooked rice for dry bread in

k or veal for l/} meat. Substitute

Increase cooking time to iy2

y beaten egg and stock; mix

nches high and as long as

rush tops of loaves with

stant temperature in moderate

ee of doneness is reached.

w meat may be left-over cooked meat.

ty of moisture in bread crumbs.

de in pans in which meat was cooked.

recipe for meat loaf. Add 6

eggs (y2 No. 56 dipper), 2

ats, 1 pound (one No. 56

t cup) salt and 14 ounce (one

lightly into greased baking

 stant temperature in slow oven

ure of water and bacon fat.

mix well.

nt, stirring constantly.

ground mace; mix thoroughly.

n slow oven (325° F.) 1 hour.

at to boiling point; reduce

matoes and corn.

, eggs, chili powder, and salt.

n (350° to 400° F.) about

o lima beans about

nd
 ham)

g frequently.

x thoroughly.

ally. Heat to boiling point;

d pepper.

s well-done but not over-

may be added to sauce and simmered with

flour and mix well.

point, stirring constantly.

per to hot onion mixture.

irring constantly. Remove

rature.
g salted water; boil 15 to

th.

ure. Heat to boiling point;

er, cinnamon, cloves, nutmeg,

eat to boiling point; reduce

d to hot white sauce.

over rice.

ked ham)

eat in flour and cook in fat

ng point; reduce heat and

ing required time for each

30 minutes; turnips and

d.

to boiling point; reduce heat

to hot meat and vegetable

irring constantly. Add salt

cooked peas; reheat.

unds boneless in recipe for stew.

dippers) vinegar, 2 pounds

ur mess kit spoons) cinnamon,

) sliced onions to liquid

ds potatoes, 10 pounds tomatoes,

ry and peas. Add 2 ounces (eight

ng meat. Decrease onions to 5

t removing cover from kettle

of meat.

ntil brown on all sides.

over and bake in moderate

tender. Add more liquid

to 1 hour before meat has

4 inches. Cook in fat until

d pepper. Heat to boiling

0 minutes. Drain.

sprouts; use as base for soy

r; stir until smooth. Add to

irring constantly. Add

r 15 to 18 minutes or until

mixture on fried Chinese

0 servings, two

per serving,

card water.

ns, chili powder, and salt; mix

using 8 pounds (eight No.

mcn thick, 8 inches wide

ver each piece of dough.

pans and seal with water.

tes until golden brown.

usec

mea
 ham)

h substituting 2 gallons (eight

00) for meat stock.

h. Spread in baking pans and

in slow oven (325° F.)

h hollow with a raw egg. Re-

ggs are cooked. Cut in squares

re.

f,

s, 8

; add salt and pepper if needed.

depth of 3 inches. Add

moisten thoroughly, but avoid

thoroughly hot and slightly

ied may be utilized in this recipe. Left-

also be used.

, veal, or ham)

eeds and tough white portions.

 ons Cl6 No. 5

til rice is tendei

he dryness of th

ith
utes or sausage patties about

p temperature below the smoking

king. Serve immediately.

perature in moderate oven (350°

Yield: 100 servings.

five to the pound.

nkle with salt.

sh.

e oven (350° F.) about l1/^

unds ground lamb, beef, or pork

acorn squash. Omit salt.

cing the amount of shortening

each large enough to

the edges by moistening with

0 minutes or until golden

uce.

usage links in recipe for pigs

ents.
at; mix well. Add to flour

d sauerkraut 20 minutes before

inutes.

ded to make batter of right consistency to drop from

tely 30 minutes. Drain.

salt. Heat to boiling point;

ain; drop into cold water

pieces.

r; roll brains in mixture.

n.

. Beat 120 eggs until light and

lt, % ounce (one mess kit

ted milk and 1% quarts (1%

nto melted fat in frying pan;

rning as eggs coagulate and

arnish with chopped parsley.

e.

tightly. Heat to boiling point;

der.

eys.

water or stock.

th fresh water; cover pans

simmer about 45 minutes

ture; cook in fat until brown.

to 1y2 hours or until tender.

cold water; stir until smooth.

point; boil 2 minutes, stir-

baking pans.

er meat mixture with dough.

ps.
Overcooking in
celery, green peppers, and

and simmer 20 to 25 minutes.

g salted water; boil 15 to

and other vegetables; heat.

ooth. Add enough liquid from

tency. Heat to boiling point;

nd pepper.

re; heat to serving temperature.

ve mixture on fried Chinese

ool
 ut 30 minutes. Drain. Re-

s, l/2 sa^ ar>d y2 °unce (one

56 dipper) water used.

mer 15 to 20 minutes. Drain.

un over sweetbreads. Drain.

breads into l/2'mch cubes.

t to boiling point; boil

d remaining salt.

CHEON MEAT

unds ground luncheon meat;

etbreads.

moked)

used, add salt and pepper.

and simmer until tongue is

away roots.

n which it was cooked; if

cooking water. Heat to

green peppers may be added to the

erries to recipe for simmered

ve sauce over hot sliced tongue.

ue. Allow tongue to cool in

ter and slice.

ipe No. 477).

nbread for the bread crumbs in

ltry dressing. Chop or leave

for poultry dressing. If mush-

ons.

until edges begin to curl.

carefully.

eat to boiling point; reduce

om bones; leave meat in large

to 15 minutes or until

onions, salt, and pepper.

Add \y2 gallons (six No. 56

boil 2 minutes or until

sed baking pans; add layer of

x crumbs and diced cheese.

heated through and crumbs

e.

con-

of
LES

ed or 49 pounds full drawn

s whole, small onions, 8 pounds

atoes, and 8 pounds diced celery,

ook; 30 minutes for carrots

. Drain stock from chicken

ure. Simmer 10 to 15 minutes.

, and vegetables; heat to serving

ust before serving.

Yield: 100 servings.

icken in flour.

ix well. Dip floured chicken

all amount of melted fat over

hours or until tender depend-

of hot fat and water several

RN FRIED)
 ngs.

icken in flour.

ith water. Heat to boiling

Drain and reserve stock.

thoroughly. Add remaining

utes or until thick, stirring

utes, stirring constantly. Add

d whole; cut into chunks. If

may be left with meat.

emperature.

r biscuits.

d: 100 servings, approxi-

nder.

owly. Heat to boiling point;

y. Add milk, water, salt,

perature, stirring constantly.

g powder biscuits (recipe No. 26), corn-

No. 206), or boiled rice (recipe No. 219).

th pic crust (recipe No. 293).

les and crust is brown.

CE

ed or 45 pounds full drawn

on cooked barley or rice.

R NOODLES

ed or 45 pounds full drawn

ecipe No. 314) by spoonfuls

d meat. Cover tightly; simmer

garlic, and chicken stock; mix

Mix mashed potatoes, corn-

o make a stiff dough.

strips, 21/2 inches wide.

each strip of dough to form

Cut rolled strips into pieces

ugh is cooked.

MALES

ds in recipe for chicken or turkey

 f pastry are flour, shortening,

de with hard wheat flour if the

he ingredients are carefully

ces a crust that is too tender and

a solid fat. Lard or hydrogenated

oduces a flaky pastry. A com-

water and keep the mixture.

. In combining the shortening

ngredients evenly. Overmixing

come too well-developed. The

ating each particle of fat with

with fat, thus preventing absorp-

only enough water to the flour

he water is added all at one

orporate it into the flour. As

ps, push it aside and dampen

ure sticks together, enough

ss water as unnecessary flour will

hereby increasing the possibility

ne crust pies, two crust pies,

aked has a blistery, pebbly sur-

th a fork but not crumbly. The

tard, or cream fillings. Fruit

and cornstarch or flour. The

g to the acidity and juiciness

e acid the fruit, the more

arch during cooking. More

nd sugar are used. Chill filling

preserve the natural color of

ced in the oven, the crust

es the boiling point. Both custard

—two protein foods that are very

, custard and cream pies are

e amount of fat
w directions for rolling bottom

t filling. If baked without filling,

baking.

rectangular shape to fit shallow

astry if desired. Bake in hot

each cobbler into 56 servings

nd seven portions crosswise.

nto individual servings, each

t pie fillings, recipes Nos. 404

e corners of dough together;

Brush tops with melted butter.

or until brown.

; stir until smooth.

milk together; heat to boiling

milk. Heat to boiling point;

y.

egg; stir until well mixed.

oked mixture; mix thoroughly.

e eggs will be overcooked and the mixture will be

filling into baked pie shells.

ounds (15 No. 56 dippers)

ure will be
 uice. Heat to boiling point;

y.

beaten eggs; stir until well-

oked mixture; mix thoroughly.

\y2 quarts (1l/2 No. 56

e eggs will be overcooked and the mixture will be

d nutmeg. Stir slowly into egg

No. 56 dipper filling into

5 minutes. Reduce heat and

pie filling has risen level

her.
in

ccording
ing point.

. Add slowly to hot juice.

hick, stirring constantly.

ved. Remove from heat.

in unbaked pie shells.

apricots in recipe for apricot

o make a total of 5 quarts

ing point.

. Add slowly to hot juice.

hick, stirring constantly.

ved. Remove from heat.

g in unbaked pie shells.

oiling point.

. Add slowly to hot juice.

hick, stirring constantly.

ved. Remove from heat.

g in unbaked pie shells.

mer 1 hour or until apples and

sing.

may be used.

move outer layer of skin; cover

mer 10 to 15 minutes or

lumps.**
ff but not dry.

light and the meringue standi

roximately 6 ounces per pie.

inch, touching rim on all

until meringue is a golden

ation of raw or cooked foods

nd greens such as lettuce, water-

greens as possible, discarding

ored. Coarse outside leaves may

for use in soups or stews.

emove the leaves from the

ves. Drain and refrigerate as

ed to remain at room temperature,

e is used, remove the core and

water forces the leaves apart

n be more readily revived by

water and allowing the greens

refreshed.

t so small as to lose their identity.

be left in large pieces. Use cooked

their shape. Drain ingredients

efore serving and mix only

dressing separately.

sic types of salad dressings;

is a sauce which is thickened

xture of oil, acid, and season-

as the oil separates from the

nd. Mayonnaise is a mixture

oil will not separate from other

beat the mixture well and add

g. After an emulsion of the

larger amounts.

D
D

revent discoloration of the

; mix well.

(recipe No. 459).

vinegar, and cold water. Chill

ad dressing (recipes Nos. 459

eef, cabbage, onions, and pickles.

epper; mix well. Pour over

H OTHER VEGETABLES

to the above recipe: sliced

eppers, diced celery, chopped raw

bage.

rving.

roximately 20 pounds,

ain on paper.

, and salt. Heat to boiling;

re serving. Add diced bacon;

eces.

ding on the size; add to lettuce.

).

water.

warm.

ow baking pans.

ether; sprinkle a small amount

pans with alternate layers

hour.
d to
d 5 minutes.

ssolved.

ow pans. Cool.

ed. Chill until firm.

onions, and parsley; mix well.

mer 20 minutes. Strain through

d 5 minutes.

l dissolved
stand 5 minutes.

dissolved. Chill until slightly

until firm.

dressing (recipes Nos. 459 to

eds and inside tough portions;

mmediately after dicing to pre-

ing (recipes Nos. 459 to 484).

ons. Remove seeds and inside

o prevent discoloration of the

ing (recipes Nos. 459 to 484).

 emon juice, and cold water;

mix well. Pour into shallow

ces just before serving.

mix well. Sprinkle coconut over

ecipes Nos. 459 to 484).

hredded coconut will look and taste like

ns, and parsley.

dressing (recipes Nos. 459 to

apple cubes.

ore serving.

or hard cooked eggs if desired.

or ham)

mix lightly.
sti-
eat to boiling point; boil 15

s and black intestinal vein

n juice.

mix well.

dressing (recipes Nos. 459 to

ETTI SALAD

r celery in recipe for shrimp and

pounds,

tuna fish; mix well.

dressing (recipes Nos. 459 to

 vinegar and oil. Add hot

ed cream to recipe for mayon-

l/2 Pmt 0/3 mess kit cup)

se.

o recipe for mayonnaise.

d and 1 quart (one No. 56

ayonnaise.

it spoons minced parsley, 10

ss kit spoons minced cucumbers

pe for mayonnaise.

ounds (2 No. 56 dippers)

hopped parsley, 4 ounces (1/3 mess

Worcestershire sauce and 2 hard-

ounds (2 No. 56 dippers)

chopped beets or pimientoes and

cipe for mayonnaise.

 cayenne pepper together.

Add water last; mix well.

Worcestershire sauce; mix well.

ally with a wire whisk.

n small quantities.

ar and salt, stirring rapidly

dded to sour milk dressing. Serve cold on

stions for making sand-

l soft.

ickness.

of a slice of bread. If a

ces of bread with butter to

enough to drip when they

tuce leaves or tender cab-

to be served immediately.

g the filling between a slice

nd of bread by using nut,

ly after making. (Commer-

ce as possible. If made in

ngs in hot weather.

ngs. (1) Meat, cheese

e of a sauce is to add flavor,

k or the juice drained from

uces. If possible prepare cream

er of scorching. If a sauce has

e sauces immediately after prep-

he formation of a crust on the

uice.

d water and stir until smooth.

to boiling point. Add corn-

l clear and thick, stirring

sary, to make 3% quarts

d water and stir until smooth.

l clear and thick, stirring

d l/2 pint (l/3 mess kit cup) of

cornstarch mixture slowly,

l clear and thick, stirring

th.

until slightly thick, stirring

f water.

drawn butter sauce just before

for drawn butter sauce just

her; stir until smooth.

l thoroughly mixed.

thick, stirring constantly.

24 egg yolks (l/2 No. 56 dipper)

yolks and beat vigorously.

nt (14 No. 56 dipper) lemon

red peppers. Cook slowly, Stir-

water below the boiling point.

rd to recipe for thin white

meat.
No. 56 dipper) milk;

thick, stirring constantly.

ish; heat.

old leaves. Drain and chop.

0 minutes.

chops.

ntil plump.

raisins, salt, pepper and

to raisin mixture. Heat to

ring constantly.

well.
 h.

after meat is cooked, allowing

measured fat to pans; add

ng over low heat until flour

l thick, stirring constantly.

ts thickening power. The amount needed

d upon how brown the flour becomes before

d flour to 2 pounds (2 No.

No. 10 can tomatoes. The

g power of the flour.

ground cloves and any other

y. Add seasonings cautiously and

d sliced onions to fat in

the flour.
more
 heavy meal. Thick soups and

sfaction to a. lighter meal.

eat into 1 inch cubes.

at and simmer about 3 hours,

onions, salt, cloves and pepper;

at and simmer 2 to 3 hours.

il needed.

t from surface of stock.

ning.
pieces.

r.

at and simmer about 1 hour.

carrots, potatoes, tomatoes and

at and simmer 1 hour. Remove

elted bacon fat about 15

aprika and tomatoes; mix well.

at and simmer about 1 hour.

 tomatoes, salt and pepper; mix

dd to other ingredients.

at and simmer about 1 hour.

cking to bottom of pan.

me.

eans; soak 6 to 8 hours or

iling point; reduce heat and

c and salt; mix thoroughly.

n stock (recipe No. 521) or

elery, carrots and parsley; mix

at and simmer about 1 hour.

ns; soak lima beans 3 to 4

t to boiling point; reduce

ns begin to burst.

er) ham stock, celery,

x well.

and simmer about 1 hour.

smooth. Add slowly to

nt; reduce heat and simmer

ng constantly.

e serving. Reheat and add

uid from the can; heat to boil-

our, salt, pepper and nutmeg;

horoughly. Heat to boiling

utes or until soup is slightly

e serving.

sieve if desired.

gallons

elery.

at and simmer about 35 min-

pepper; stir until smooth.

ture; mix thoroughly. Heat

ut 20 minutes or until soup

enough water to cover peas;

iling point; reduce heat and

ft.

ue simmering 20 to 30 minutes.

smooth. Add slowly to hot

educe heat and simmer

ng constantly.

t to boiling point; reduce heat

, salt and pepper; add to

Add slowly to hot soup; mix

and simmer 20 minutes or

ve before combining with other ingredients.

gallons
eans; soak 6 to 8 hours or over-

Cover and heat to boiling

or until skins of beans begin

from fat and drain.

atoes, sugar, molasses, salt

at and simmer about 20 minutes.

6% gallons

lon (2 No. 56 dippers) water.

hour.

and pepper. Heat thoroughly

simmer about 40 minutes.

ing.

d onions; mix well.

at and simmer about 45 minutes.

serving.
can be easily separated into

x well.

mer about 15 minutes.

d Worcestershire sauce; mix