1942TM10 405

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er serviceable.
this manual will be made.
35) and TM 10-405 (June 9,

r 11, 1942.
anged as follows:
nge No. 1 in baggage car.—
1 in a baggage car as part of an
when kitchen cars are not available,
long by 3 feet 4 inches wide and
easurements), with bottom, using
ble. Line the sides * * * 2 inches
of the four corners where the
x * * * installed in the above
Dec. 11, 1942.)
OF WAR:
943.
anged as follows:
utensils.
o. 5.—(1) Description.—The Army
kitchens which are located in
exterior is made of open-hearth range
sely riveted. It is painted with a black
oven. The ca.st iron castings are made
oft, and well tumbled in a rattler, and
sand, rust, and grease. (See fig. 18.1.)

5.
une 1943.)
Cleaning grate of ashes.—To
hdraw the grate locking key and turn
eturn the grate to its normal posi--
e forming the bottom of the firebox.
, lay crumpled paper on the
g to hold the fire for several min-
gister, the direct draft damper, and
ntilator register. Ignite the paper
covers. When the wood is ignited
shovelful of coal should be added.
oal should be added to build up the
er should be closed. If this is left
ed, the oven will not attain a satis-
The fire should never be built
w the level of the oven top or the
fed with coal, the following com-
oven, and other parts of the
nd ash dust around the oven
ating costs, because of incom-
anel and covers, making them
cracking under heavy
d due to poor draft and heat
be used as a fire door. This prac-
ue to soot and coal dust being dropped
uses unnecessarily soiled cooking
ugh an eye, excessive coal may be
up on the top of the oven chamber
ven.
hould be fed to the range at one
equently. This will provide an even

consumption of coal. Allow the new
als until it has ignited. Then stoke the
coal and mixing it with the red coals.
he fire is raked principally to the
mit ashes to accumulate against the
eat against the water back and results
never be maintained. Such a fire
ng; on-the contrary, it often causes
ed both on the top of the range and in
d or overcooked. An intensely hot fire
piping and warp the top sections of
ge No. 5.—(a) Ashes.—Empty the
ten as necessary to prevent the ashes
des of the pan. When ashes^are allowed
is intensified on the bottom of the
re quickly. Also, when ashes are
raft door register, the draft is often
e covers.—There are four top panels
of which contains two range covers.
d covers should be rotated every day
ping.
ng heavy boilers to remain for any
nsupported oven doors will cause the
curs, the oven door will not fit flush
ange, allowing oven heat to escape and
emperature uniform.
may be polished by rubbing it
be done, however, only after the
absolutely free of carbonized food resi-
es and depressions as well as on its flat
should be only slightly greased and
d with a greased rag it should be wiped
move any excess grease. Grease con-
If stove polish is used, it also should

the polish has dried the range should
y cloth or G. I. brush. A greasy cloth
nge keeps it in better condition than
ek.
—Invert, and brush soot from
ash dust and soot with flue
ven, and push it down the
Clean both right and
scraper. Scrape the
out of the clean-out door
n the bottom sides of the
he horizontal stovepipes with a
ch is covered with cloth or burlap.
nect stovepipe connections. Soot can
stovepipes by tapping them lightly
e not to dent or disconnect them.
vepipe can be cleaned by frequent
ally it should be washed Avith soapy
th. To prevent rusting, the stove-
bed in (d) above. In all cleaning,
sconnect stovepipe connections nor
ections in such a manner that the
f.
tel, the mantel shelf, and the left
e baked japan surfaces, and are
r. To polish, a dry cloth should be
ents that would scratch or crack the
are listed below are properly
I. or round-wire brushes: top,
op, bottom, and sides of warming
f range, excluding mantel; and oven
ue has been burned in or carbonized
sary to use a harder abrasive instru-
brush. Flat steel brushes, emery
struments such as cold chisels, or
ll be found adequate for scraping sur-
e considered thoroughly clean until

e cleaned from the crevices and
gether; also from screw eyes, and from
of name plates, reinforced edges,
mechanical and ornamental features

5.—There are four appliances on
draft and temperature can be
aft door register regulates the
ough the firebox into the rangej
of draft necessary to force the burning
ng door which can be closed, opened
inish or increase the air circulation
If sufficient draft does not develop
d, the draft door itself can be opened
m degree of draft.
irect draft damper controls the
hin the range. When the damper
ulate entirely around the oven, entering
opening just below the bottom of the
n on the top, bottom, sides, and rear.
heat is drawn directly from the firebox
ney just above the top of the oven where
at is drawn up to the flue opening,
oven and the oven is described as having
amper should be kept closed at all
eing started. If for some reason only
, or if the oven is not to be used, the
se, the direct draft damper control is
en it, it is turned clockwise.
ntilator register reduces oven tem-
asting, heat increases above the de-
duced by "cracking," or partially opening,
hen the oven has greater top heat than
n be made more equal by "cracking" the
ses the ventilator register should
per is used when the fire is banked
ough the chimney and to decrease the
5.—The following is a check list
on of Army range No. 5:

4) (a).
low appearing in the ashpit indi-
m an excessive collection of ashes and
it is an almost certain indication that

n the bottom of the firebox are pre-
e should be stoked.
—The condition of panels which
op, and covers which do not fit flush
he warping of panels and covers due
ive heat. The panels should be
manner of firing the range should be
maintained no higher than 2 or 3
Also check under the range panels
ch supports the panels has not become
mes and oven top.
dust.—Check the bottom of the
and bottom sides of the oven, and the
mulation. Soot and ash dust must be
e daily for continued efficient and
exterior range surfaces must be
ashes, dirt, and food residue. This
ndented surfaces.
aces.—Same as (e) above.
te locking key to see that it is
grate may shift or turn when the
ls to fall to the ashpan.
re not burning properly.—If the
the grate to see that it is not in-
hes will not fall into the ashpan
the fire instead of up through the
g of the fire. Warped range covers
he fire also retard its free burning.
ns which have become telescoped
ns, thereby reducing the draft space,
g of the fire.
e oven shows evidence of having
see that the range has been properly
ecially on the bottom side of the oven.
the ventilator register, and the clean-

entire oven does not heat suffi-
o check the oven door to see that
e is not sufficient hot water, check
heck to see that there is no accu-

ater back; and check to see that no
the sink.
en becomes overheated, it can be
e ventilator register. Closing or par-
ster will also help to reduce oven
hot.—If the heating surface of the
door register. Check to see that the
sheet, and that it does not allow air to
range.—See paragraph 77.
consider in using electric ranges
ng elements through rough handling
e or heating elements. Any food
mediately.
the burners of gas ranges, the
off heat. The burners should be kept
appear to be heating well, the matter
ntion of a plumber who may be able to
g the air supply to the burners.
June 1943.)
OF WAR:
anged
, humidity, air motion.
circulation. Containers
circulation of air. Cold air is
hable foods such as meat, fish,
longer than necessary.
o be kept more than 24 hours in
should be maintained under 50° F.
h unfrozen meat. When two
e contact their surfaces darken and
ace for foods that are most
arly to fresh pork and variety
oked meats under refrigeration.
oked it is still perishable.
ainers for foods that absorb odors.
be kept away from foods with strong
Feb 44.)
ceptions, the following tools will
g and carving need:
cook's, 12" blade.

w, butchers', 22" blade.
raper, dough, 6".
eel, butchers', 10".
sharpening.
hlet to conserve paper and printing and to expedite delivery

— (1) Clean cutting block or table
much easier to keep clean if blood and
a chance to soak deeply into the wood.
ush to clean block. These two
p cutting surface of block clean and
ughly at end of day's work,
ture and allow the block to dry
ess, clean surface for cutting.
y. Moisture from fresh meat,
od, causing the block to expand and
cts the strength of glued joints.
f block.
p of block.
to lie on block longer than
s of block that it had when new.
pping of outside boards.
of cutting surface will then
b 44.)
—In brewing coffee * * * be
coffee which has been
possible, hindering the loss
nd/or roasted and ground
rishable commodity and
of both water and coffee.
h coffee for one meal.—Warmed-
and has lost its aroma. However,
wasted; it can be served as iced

—Coffee grounds from which coffee
thrown away. Never use them the
hem is sure to have a bitter and
en if fresh roasted coffee and old
coffee and old grounds is a waste,

horoughly scoured and rinsed daily,
oils of the coffee will stick in the corners
eable taste to subsequent brews. Do
r purpose.
uld not be dried, neither should they
ater cooks in the coffee stains through-
brews, imparts a bitter and off flavor
nsed in cold water, submerge it in
use it again.
small detail.—It is the * * *
uld use a small utensil for the pur-
ee for the kitchen detail, members of
ee earlier or later than the regular
n. In making small quantities, use a
to each cup of water and add 1 table-
ed).—Seven and one-half gallons
men for one meal. This requires 7%
of fresh roasted and ground coffee.
and ground coffee and water should
hod of preparation.
uperseded.) Kettle method.—
to a boil. Place roasted and ground
e bag, sugar or flour bag, or other
nd of coffee to 2y2 gallons water, leaving
rmit free circulation of water through
coffee. Then tie the bag with cord
to handle of container or elsewhere to
he brew. Not more than 15 pounds
ed in one bag, as more would interfere
e. For example, if 100 gallons of coffee
ry 40 pounds of ground coffee in three
e the extraction and facilitate the
gs of spent grounds, after completion
aining the coffee in the boiling water,
to back of the stove in order to reduce
il coffee. Submerge bag containing

h bag up and down in water forcing
nds. Lift bag out of brew in 12 to
water to drain into kettle and remove
Watch temperature of coffee. Be sure
g it to boil. The bag containing the
emptied, washed thoroughly in cold

an of cold water until it is to be
oap and never permit it' to dry.
et. Use a fresh bag each time you
ich should be at least once a week.
made * * * the ground
under various trade names as
the filter paper in the bottom of
ground coffee and cover with the
sually provided; then pour in boil-
e to boil.
coffee can be brewed in urns
polator, or other brewing
of this kind does not pro-
ts normal capacity. It does
rm with varying troop
coffee cannot be made satis-
o make large 20- or 40-
insufficient quantity of
e diameter of the dry
ater to go through it too
On the other hand, if
oo small for the amount
rounds in the device re-
at overextraction results.
is used in a device too small
rew, the operation will
0 minutes dripping period
complete stoppage of
e may cause an over-
crock—water that does
his would produce a
cause a water seal to
on the urn, creating a
k entirely stopping
with water spreaders to spray
used with aluminum
er spreader interfered
vice, the spreaders have
rt pipe as a hot water
e only saturates the

w while the balance of the
unextracted. There is also
parts or accessories may
r interfering with, the
on satisfactorily when their
nterlocked into proper posi-
handling, this may no
s should be immediately
ay intermittently function
ulting in no coffee being
fficulties occur, a good brew
by using a bag containing
he kettle method in the
to each 2^ gallons of
e bag containing the
in a pressure boiler
will blow off steam. In
ll indicate the boiling
nt is reached, measure
urn. This can be done
ler and pouring into urn,
of water transferred to
ng the water gauge on the
added, stir bag contain-
e. Push bag up and
grounds. Raise the bag
, permitting surplus water
emove entirely. Serve
ag, using the method
or pot method (not to "be used
y not be available. In this case
ion to water is poured into the kettle
boiling point after which the utensil
der to reduce the temperature of the

10 to 12 minutes coffee should be
a small quantity of cold water
le the grounds. This, however, will
et if utensil is so equipped; therefore,
offee being careful not to stir up the
e in an urn due to difficulty in re-
ary installation.
ffee should be made exactly
, viz: 2 pounds of coffee to 2y2 gallons
lution that will result when ice is
ver, that 7^2 gallons of double-
to serve iced coffee to 100 men. It
ould be brewed with, say, 4 gallons
of 25 pounds of ice will supply the
per mess.
ea per gallon of water has
his quantity will not be exceeded.
a per gallon of water has
s includes the water result-
ntity will not be exceeded.
erence to hot tea when tem-
water to a boil. Place the dry
top, and drop the bag into the boiling
therefore, leave plenty of room in
bag of tea to remain in the water
t. If tea leaves are allowed to re-
minutes the tea becomes stronger
three or four times during the
tea just before serving, to equalize
the tea on the bottom of the
at on top. Unlike coffee, tea may
ving, if kept in earthenware or glass
flavor and aroma. If lemons are
served with the tea in lieu pf milk,
k should be made in concentrated
tity of tea leaves, and one-fifth
epare the same as hot tea, but a
mit cooling. Just before serving,
ither cold water or chipped ice
stir vigorously in order to equalize

n materially improves the flavor.
b 44.)
k.—a. This plan origi-
requires careful planning
lue of the foods is retained,
ely as possible, and the work
ntly and without confusion.

ould include a definite time
n of each dish on the menu will be
s is of prime importance, because
itive value, attractiveness, and pal-
as been prepared. When foods are
on, they undergo a continuous loss
, and consistency. This applies not
o salads, fruits, cold cuts, and other foods
k should determine in advance the
h step in the preparation of the various
e for each dish on the menu. He then
eparing the different dishes so that they
the same time. The food for the whole
ared in time to serve a few men who
sonnel or guard details. Such a pro-
majority of the organization to stand
serving. Either quantities of food
should be prepared, or the time of eat-
men eat after the majority have
work a cook can reduce the number
of the food and lessen the dishwashing
Feb 44.)
ds coffee, roasted and ground
water
de to taste
and lOVk ounces of tea and prepare

ore serving add sufficient cold water
* * * the iced tea.
Fed 44.)
meat dishes.
PAKTMENT,
il 24, 1942.
agraphs
) 184
142) 187
189
271) 221
11) 229
formation 237
10-405, June 9, 1941.

preparing food to retain the
mproving digestibility and palatabil-
enjoy his meals and still be ade-
ng takes into consideration the
bles, fruits, spices, and meats; the
it; changes that occur in texture
and the possibilities of combining
ariety and increased palatability.
arns to bring out attractive flavors
and to complete his cooking just
preserve its attractiveness and nutri-
finished when he has cooked the
it in an attractive manner. This
ere is no limit to what can be done
d care in seasoning, attractive serving,
and mixtures of foods. The pleasant
nteresting to the cook who is not satis-
takes advantage of every opportu-
ways to prepare foods. To him
pleasure.
od cooking is recognized the
od cook always commands respect.
their art are always in demand, and
ame. The Army cook holds a respon-
ontentment of troops depend largely
heir mess. A good cook takes pride
eping himself and the kitchen clean
te. When he takes an interest in his
e best possible meals, it will pro-
ride of organization in each soldier.

meals will do more to make soldiers
or.
pplying meals frugally and well
orth mastering by any Army cook.
chools for training cooks, and why

s become popular. There is a difference
als and meals that bring words of
mess. Every healthy man is highly
y a master hand and is quick to praise
ok gains experience and uses his
ce each day culinary triumphs sur-
. The same old dishes served in the
y be entirely wholesome at all times,
est of those who meet them at the table.
ny other factor, poorly cooked meals
wer morale.
food is cooked to make available
lue, to make it digestible and palatable
w flavors, and to destroy micro-
s the art of preparing food for
its modern aspect, cooking is both
because it requires special skill in
nd service. It is a science because
n determining the correct time and
ood material to preserve maximum
alatable and digestible, and thus aid
equate diet.
ends to a great extent on the kind
right food will provide: heat and
d repairing the body, and material
All foods contain some nutrients (car-
erals, or vitamins) that contribute in
he body. No single food provides all
reason, a wide variety should be
t will be assured. A diet to be satis-

ood cooking and pleasing flavor,
nutrition.
have sufficient energy to meet
his energy is supplied by the oxi-
ng foods. The energy require-
number of calories needed daily.
r energy is measured (similar to"
uscular activity increases the caloric
ve soldier requires more calories
office work. Most of the calories
s, but protein also furnishes energy.
hes, and cellulose (bulk) are the
rates. Carbohydrates include all
caroni and other pastes, rice, potatoes,
ugars and sweets (jams, jellies,
.). In some foods, such as sugar,
carbohydrate is highly concentrated.
s are rich in energy. Since carbo-
tite, it might seem that these foods
essary energy in a cheap form. If
et enough energy but would lack other
ortenings, butter, cream, salad oil
t meats. Fats require a longer time
es or proteins and therefore are of
e sensations of hunger. A diet devoid
bnormal feeling of hunger a few
s be supplied in food to provide
ng the wear and tear of the soft
. All proteins are made up of
me of which are essential to growth
roteins are not of equal value,
fferent combinations. The proteins
mino acids are called "complete"
g little or none of some one essen-
plete" proteins. It is necessary to

proteins for an adequate diet. It is
al sources for the larger part of the
lete proteins. Meat, fish, eggs, and
good quality, while legumes, breads,
h are less valuable for tissue-build-

ombined with animal proteins. Gelatin
must be supplemented by another to be
ent in the foods we eat. The
ssible to see them but they are abso-
h. They may be classified as both pro-
. Calcium is the mineral most likely
s unless thought and action are taken
necessary for strong, firm bones
tone of various tissues. The richest
orus are milk, eggs, cheese, and some
e growth and prevent anemia. Iron
ean meat, egg yolk, apricots, green
ain cereals.
er functioning of the thyroid gland
ease of common goiter may occur.
in the water supply and vegetables
In goiterous areas iodized salt may
y iodine.
ral elements are also essential. They
s people eat and there is little danger
m. If milk, vegetables and fruits, lean
reads, and cereals are included in the
uirements can be fulfilled.
also minute substances which are
od health. Without them the body is
ey aid in the formation of bone and
ntegrity of the tissues, and the utiliza-
inerals in body-building and are
a healthy condition in the respir-
cts, and is essential for good eyesight.
vitamin A are liver, milk, and
summer butter), and leafy green
coloring matter, carotene, of the

y the body into vitamin A. Vitamin
yed by exposure to the oxygen of the
therefore, to utilize fresh leafy green
as possible.
scovered is now referred to as
it has been found to be made up of
B complex are likely to be lacking
rt is made to see that they are
and may be lost by soaking in water
goods. Some of them are readily
ooked too long.
he utilization of carbohydrates
ds in the utilization of food,
and eyes normal.
rned in the prevention of pella-
while legumes, whole grains, and
appreciable amounts.
ors are also part of the vitamin B
t in foods which are good sources
form strong bones and teeth
and teeth firm. It is found chiefly
ts, etc.), tomato juice, potatoes,
egetables. Vitamin C is water-soluble
and oxygen. The losses in careful
ercent. By careless cooking, the losses
adequacy of an otherwise good diet.
dy bones and teeth. The best
e, irradiated, evaporated, or whole
nd eggs.
all vital processes, including
n, and body regulation.
ence in what part of the country
o obtain from his daily diet the same
minerals, vitamins, and water. A
essentials is not balanced. It is only
by serving a variety of foods. The
the foods themselves but in methods
s that appeal to his eyes and his
s to eat in pleasant surroundings.

d good to eat.
16
small messes 21
butters 45
46
a. The cook is not required
alled on to report what is needed.
necessary to carry a large stock of
avoid purchases of large quanti-
adily. Therefore, the cook should
qualities of all the foods used in
ing purchases of too large quanti-

s on hand are consumed before
general knowledge of the keeping
at such foods as fresh meats, eggs,
nd many vegetables do not keep
small quantities and consumed within
n the alert to see that all perishable
y have time to spoil. Allowing foods
e quartermaster or veterinary of-
ceived, this does not relieve mess
y of inspection when received in the
ss sergeant, it becomes the duty of
pect, sign for, and properly store all
er definite arrangement has been made
r.
hat all food received in the mess is
ull weight and measure, and of the
specifications. Food which is decom-
(wormy), moldy, musty, etc., should
expected that mess personnel be
the grade is that required by Govern-
t is suspected that food delivered is
matter should be reported to the
epancies in weight, measure, or
elivery ticket or invoice before the
tes spent in making the proper in-
delivery will insure receipt of clean,
d will result in an annual saving of
nspect for condition all highly
, poultry, fresh milk, fresh fruits and
is also important to inspect canned
welled or leaky cans and to inspect
insects or worms present. Examples
cepted are slimy, foul smelling, or
; scabby or rotten potatoes; wilted or

potted apples; bruised peaches; swollen
sect-infested or wormy flour or
ailable in every mess. The Govern-
that is, the weight of the food with

A mess should not pay for some-
ght of wrapping paper, burlap
should be deducted when checking
as an unmistakable odor. Sur-
h of bacteria on the surface of the
meat to too high temperature and
old and dry does not become
indicative of spoilage. Wash-
oves surface slime and the meat
e sound. Sourness (spoilage) near
use of a steel trier which is inserted
smelled as soon as it is withdrawn.
ht be used for the same purpose.
ted by cutting the piece of meat in
Surface mold on meats is not
washed or trimmed away it
e meat, but it is not harmful to
he soundness of meat, a qualified
rally indicated by swelled cans.
d or bulged ends or sides should
les, as corn, pumpkin, squash, etc.,
the can, but on opening the can
able, as the odor and taste are very
—All foods spoil more rapidly
d. This applies especially to highly
fish, butter, eggs, milk, and certain
dampness contributes to the growth
umidity, air motion.— (1) The
ss is to reduce, by means of con-
tivity of factors which cause
be used only for highly perishable
gerator unnecessarily may cause
peration and unsanitary conditions.

ever be placed in the refrigerator.
sed by poor air circulation or spilled
refrigerator as anywhere else.
produce a storage temperature of
y ice or mechanical means. A lower

and 40° F. may be obtained in refrig-
at purpose.
toring food in the refrigerator, in
the air circulation. Cold air is
the air is naturally circulated down-
melting ice, and upward through the
e ceiling where it moves across to the
gain moves downward on another
cessary to produce a refrigerator
10° above the melting point of ice.
e equipped with small electric fans
sitive and effective. In this design,
fan, through the cooling section,
ng where, due to its temperature and
ough the storage space.
1) Keep the refrigerator clean by
horoughly scrub it out at regular-
with soap and hot water.
so-called wet-coil mechanically
ed with drain lines to carry away
densate. Keep the drain pipe open.
ushed out with hot water once a
of slime which will form. The drain
tor should likewise be kept in good
be made to drain away the water
ct breeding is minimized.
all around. There should be no
of the refrigerator which will permit
sion of insects. If repairs are needed,
closed as much as possible. Air
air is lost with each opening of the
compartment of an ice-cooled re-
with paper or any other material.
ement over the surface of the melting
g and refrigeration capacity of the

Avoid piling. Do not hang meats
. Where blood may drip from meat,
eath. Do not pack vegetables too

ntually spoil in the best refriger-
on as possible. Avoid stocking an
e-cooled refrigerator should be
should never be permitted to get
r to perform efficiently when
ng rules, or if located in too close
Mechanically cooled mess re-
t types:
erates with a cooling unit tem-
e freezing point of water. Moisture
m of frost. Although this type may
frigerator temperature, the wide
the cooling unit and the air of the
humidity or dry air. Leafy vege-
nd celery may be wrapped in a wet
cts high in moisture content, which
may best be placed in covered con-
red good practice to tightly cover
tructure, such as fresh fruits and
be frequently defrosted by means of
the use of hot water or by scraping
st reduce the cooling value of the
l type operates with a cooling unit
ezing point of water. Moisture de-
of drops of water. An electric fan
or through this cold, wet surface
cleansing effect is accomplished.
ough a drain. Due to the narrower
, the relative humidity in the re-
ty should be experienced with wilt-
functioning of this type of
o a well-designed ice-cooled
e units that operate at a tempera-
int of water. The water may absorb
zen and these may be transmitted
od or drink.
erator.— (1) The proper grouping
ators will promote sanitation, help
the absorption of unpleasant flavors,
ality of the product.
ally provided in each mess hall.
lable, it should, if possible, be divided
efrigerators.
give off respiration gases (odors)
obnoxious. Fluid products, or those
readily absorb odors from other prod-
loss of quality. Fresh eggs, butter,
., are easily damaged in this manner.
as coleslaw, salads, gelatin (while
subject to flavor damage. As an
ut watermelon will become almost
confined space with some fresh fruits
sed only for eggs, dairy products,
oked foods of high moisture content
d be used for fresh fruits and vege-
ared or cooked, which are relatively
tinctively flavored.
s may be placed in either refrig-
ged or causing damage to other
isable to use covered containers for
foods.
eed not be placed in the mess hall
roducts are carried beyond 2 or 3
om should be entirely suitable for these.
ducts which should always be prop-
frigerators.
n liquid content and not highly
, custards, puddings, liquid
egetables, cooked fruit, and
permitted to cool before placing in the refrig-
mer squash.
on.
ripe.
moked meats, such as whole ham,
y placed with the fruits and vege-
When sliced or with exposed cut
eferable.
are mechanically cooled and ice
desirable to place the ice in the second
ed humidity will help keep the
ce is also beneficial in that the melt-
way to the drains organic gases devel-
ned space.
which should be kept in the sup-
d in a refrigerator as some of them
ge if placed there. As an example,

d moldy.
titutes.
alted.
s. Glucose, sirups.
ned.
s.
s, etc.—Army messes use many
ed or are available in different forms.
e or hind), wholesale market cuts, or
be chilled or frozen; chickens may be
r may be hard or soft; milk may be
nd vegetables may be fresh, canned, or
in many different ways, either alone or
. The several forms of the same food
ndling. The cook is greatly aided in
dge of the foods which he prepares—
nutritive values.
the flesh of any animal used for
of muscle tissue, connective tissue, fat,
gans are also classed as meat, but may
ties, sundry meats, fancy meats, or
f meat are: beet from cattle, veal
mb from sheep.
many of the essential food elements
quate.
bout 20 percent protein, is a very

ortant food element. Meat protein is
oteins are superior to vegetable proteins.
fats in greater or lesser degree, and
h the degree of fatness. Some fat is
e fat may be cut away before eating,

nd upon the, method of cooking and
dividual.
able source of two of the three
nd iron) in which the average diet is
although not a good source of cal-
sphorus, which is necessary in the
iron which is in a readily utiliz-
higher content of iron than any
hree times as much iron as beef liver,
iver. Iron is better utilized when
per is present. Meat supplies copper,
f iron.
the glandular organs) are im-
, among which are vitamin B, (thia-
tamin G), and niacin (nicotinic
in thiamine. Many of the B vita-
cooking is, ^herefore, to be avoided.
are composed almost wholly of lean
ed away in preparation for canning.
d source of protein, phosphorus, iron,
comparatively low in fuel value.
1) Every mess where meats are
of knives for various purposes; how-
ut with a knife and saw if kept sharp.
g roasts and steaks. Boning knives,
t, narrow blade, are best for removing
utcher uses a cleaver very little. A
ng and boning beef. A hook is rather
med to it, but it becomes indispensable
s use.
nnot be done with dull tools.
d be sharp. A butcher's steel is used
straight, not to sharpen them. The
grindstone and finished on a smooth
y filing. Frequently the teeth of the
e proper angle. This requires special

s not competent to set and sharpen
ent sharp saw blades from tool
ge. As the blades become dull they

at to the best advantage proper
that each piece of cutlery was
erefore it is advisable for the cook
and use each piece for the work for
mple, the short, narrow, stiff blades
especially for cutting through joints
nes in order to separate them from
g, wide blades were made to cut
hin blades, such as the french
best suited for carving cooked meat.
eptions the following tools will
g and carving need:
ype).
mooth).
ssential for efficient work. One way
em only for the work they were in-
ning knife has a comparatively
will stand much more abuse and
nd steak knife, which has a wide
mber one should be: "Never use a
never be sharpened on a power-
emove the temper from the cutting
ndum oilstone may be purchased at
se make good sharpening units.
s on the market. Some of these con-
, each of a different degree of coarse-
astened together on a revolving shaft.

h a light oil.
stone, then on a smoother one.
ning the knife. In this manner, the
particular point. It is best to draw
across the full length of the stone

e over and pull back in the same
stone. In this fashion the knife
y and the stone is worn uniformly.
e, clean the blade and handle
been sharpened on a stone, use
keep it sharp. Imagine putting a
ll realize why a smooth steel is
ing a keen edge on a knife blade.
nd most effective method of steeling
ade and keep the edge in per-
technique to
stered with practice.
hand, thumb on top of the
d slightly away from
inst the far side of the tip
nd the blade should
he steel toward the left hand
he right wrist and
hould pass lightly
ain but with the blade
(fig. 1®). Eepeat the
ver the steel.
dozen strokes will true the
as the edge needs it. Aim to
ass meatman takes a personal
in number one condition at all
like a razor, can be dulled easily.
er be thrown into a drawer with
by 12 to 20 inches long) can be
able drawer, first sawing notches

. These .cuts (notches) should be
d of such width that a knife blade
in order in these notches, the
t the same time the edges are pro-
holder is fastened to the side of

ndier than the drawer arrangement,
l as the holder the knife handles
edge of the block. Whatever method
ools should receive the care and
ment specifications provide good
e satisfactory service for a long

ch cook should have his own
ld make him responsible for their
ollowed the tools are much more
all times. When several men use
tive for anyone to care for them.
d shape. Even though the kitchen
k and boning knives, they should be
ong the cooks. From the standpoint
rp knife is worth more than six dull
responsible for his own tools the
knives in its kitchens. At the close
is tools with the mess sergeant, who
the cook returns to duty.
tlery as little as possible. Unless
, the cleaver will shatter the bone
h tiny bone splinters. These
ience in eating but they are dan-
to rush some man to a hospital
ed in his throat.
meathook is inconvenient to
is in reality a valuable aid in boning
t eliminates most of the danger of
ation.
n to the meat hook, workers in
ered that a metal mesh finger glove,
rotection against cutting fingers
made of a fine metal mesh which
y with the action of the fingers. It
d second fingers. A strap on the
s a practical safeguard for anyone
blade will not do satisfactory
ilable at all times for each saw,
hen a blade loses its edge and set,
p one. When two blades are dulled
commissary for two sharp ones.
the teeth need to be set occasionally

prevent dragging. This requires
person is not competent to set and
d saw with a 20- to 24-inch blade
oses. However, the small one
n an emergency.
1) Every piece of kitchen equip-
mes in direct contact with food, must
o exception, but as long as wood
as is the case with most knives,
m of keeping the tools in condition to
ue to exist. Regardless of the care
knife, it is impossible to rivet two
el and not leave a crack or crevice for
ot the solution to the problem.
causing it to expand. As the wood
he handles are loose and the
than ever.
he cracks around the handle with
e piece of cutlery lie in hot water.
a knife in water for any length of
can be kept clean by simply wip-
and wiping with a dry cloth. The
ill prolong the life of the cutlery, but
for inspection.
ss.—Beef is a very important food
sally popular food and forms the
hese reasons the Army cook should
e of the kind and quality of beef sup-
ethods of cutting and use. This in-
ng paragraphs.
e.—The classes of carcass beef are
oung), heifers (young females), cows,
d after they reach maturity).
e carcasses (sides and quarters)
ef (plump and meaty) type, as dis-
and bony) type. Carcasses of the
rtion of meat to bone, and the flesh is
ations permit the purchase of car-
only steer beef. Heifer beef com-
in conformation (shape and plump-
cuts, and quality of meat. Steers and
any other class of beef.

d in the Army mess may weigh
to a maximum of 900 pounds. Each
pounds. The average 12-rib fore-
rcent of the side and weighs from 115
, being 48 percent of the side, weighs

The difference in weight of the
300-pound side will be about 12
cutting beef carcasses consid-
of different cuts for different pur-
same tenderness. In general, the
n used for work, such as walking
the supporting muscles which are
ss. Since the meat differs in
beef is to separate the less tender
e sake of uniform cooking, the thin
meat. The less tender wholesale
sket, plate, flank, and round. The
, and loin end. All cuts of meat,
ly cooked.
sale market cuts.—(1) The beef
e of beef broken into wholesale cuts.
ince it shows the location of each
e full side. It will be noticed that
d, rump, loin end, short loin, and
, chuck, shank, brisket, and plate.
tructure, and names of the bones
how the division of the whole-
It will be noted that the side
mbered from 1 to 13, beginning at
d forequarter are usually sepa-
rteenth ribs. The chuck contains
s parts of 7 ribs, from the sixth
holesale market rib.
most part, carcass beef, as well
used to best advantage in the Army
this way the various muscles can
ng to the method designed to make
In addition, the boneless cuts will
cooked. A great deal of study was
f cutting described in the following
of beef were cut up in every con-

op a style that would be easy to
ld provide a maximum number of
e for a variety of cooking methods.
t the Army cook follow carefully
er to get the greatest amount of

AT BOARD
Army by the
BOARD
my by the
. Incidentally, this method of cut-
of boneless cuts as the Army will
menus.
equarter is placed on the block
s position the backbone, breastbone,
simplifying the job of cutting
n from the beef neck, if present.
s joints. This is the first vertebra
he throat side of the neck.
ch lies beside the breastbone, then
vers the rib cartilages attached to the
at and fat from around the outside of
thin edge of the skirt, or dia-
pery membrane from the skirt and
nearly parallel with the ribs, cut
cartilages, thus exposing all the
ones. The meat which has just been
ould be cut free from the plate meat.
osen the plate meat from under the
of meat which lies along the chine
imilar strip of meat from the throat
bones, of the forequarter were
g plant. Break and remove the top
along the back of the forequarter.
the back strap (ligamentous
forequarter, starting at the rib end.
ng sections of the feather bones to
eat.
joins the first rib vertebra. Cut
e so that it can be lifted from the meat
from the crosscut chuck, leaving

line ab). This can be done easily by
d rib cartilage, between the seventh
h a sharp steak knife will separate

meat side up. Make a mark with
ib eye, at each end of the rib. Cut
knife marks to separate the plate
e cd). Do not saw the ribs.
ut along parallel to the ribs
ece from the bones, leaving the
, attached to the ribs.
b are separated from the crosscut chuck leaving seven
eat is separated from the rib meat at the edge of the
of forequarter.
and lift the spencer roll from its
between the ribs. This can be
along each side of the ribs. Loosen
first, then turn the bones around
. Each rib finger will come out in
so that meat side will be upper-
he shank and arm bones are to be

ck away from you, start at the
and pull the knife toward you
b. Turn the knife and run it along
e socket joint at c. At this point
et joint to separate the arm bone
ront of the shank bone, starting
then run the knife over the top
points e and b and points c and /
m bone so that the shank and arm
The meat attached to the shank
ould follow in removing shank iiml arm bones.
de, arm, and shank bones in a Kevi-n-rib crosscut chuck.
he boneless meat that covered
arm bones.
is removed by first running
idges of the bladebone. Next,
ow end of the bladebone. Start
end toward the back of the chuck,
neath the clod meat at the natural seam
ket. Keep pulling and cutting until
en pulled from the bladebone.
meat which covers the chuck tender
done by first running the tip of the
bone to loosen the meat at that point.

end of the neck, cutting along
pull.
e figure 6 for the location of
esembles the tenderloin. First,
to loosen the meat from the bone.
at the dividing seam, pulling as you
straight out in front of the chuck.
nt of the bladebone and parallel
ulder clod o and chuck tender 6 with respect to blade
even-rib crosscut chuck with arm and shank bones removed.
attached to it can now be lifted
t close to the bone so that a
left attached to the blade.
d rib meat from the thick back
the edge of the eye of the inside
he ribs by cutting closely to the
ched to the ribs.
between the third and fourth
e the tender inside chuck meat
remove the boneless chuck roll,
s, inclusive.
k roll from the ribs to which it
m between the first seven ribs of the
above for the comparable five-rib
tside of the hindquarter should
rk of cutting and boning the beef
e which is now uppermost.
en thin brisket meat ®, and thick back meat ®, ®, and ®.
ck roll ® from neck roll @.
ck is separated from neck roll.
w of seven-rib crosscut chuck with neck, arm, blade, and
nk in one piece. This is done by
close to the meat of the knuckle
ng a straight cut from the front
bout 6 inches from the eye of the
cessary to saw across the thirteenth
up, cut a thin strip from the
el the membrane from the flank steak
d of the flank, cut and pull the
come easily. Cut across the flank
at. Remove the bone (part of the
eat.
thin slices which later may be
s and pot roasts. This fat protects
oked and adds to the flavor and
is removed.
s in hindquarter of beef.
d beneath the kidney knob of the
oved and split open lengthwise,
h the center of it can be taken out.
us fat should be removed from
he kidney knob can be cut open

the loin and rump, saw through
dotted line cd), then cut down to
ely as possible to the aitchbone during
round bone and complete the
nife.
nk is removed.
he round is separated from the rump and loin.
hindquarter showing exposed section of aitchbone, backbone,
nto four boneless cuts—the
el. This will be comparatively easy
heel, the other cuts are separated
fig. 10 for location of the four
ing seams which separate the

p, use tip of knife to cut
m kneecap to face of the round
tted line ab). Pull thin layer of
tside of the knuckle (fig. 11, dotted
knuckle at the block where it
m the kneecap to face of the
ade originally with the tip of the
fig. 11, line ovm).
d.
d showing location of the four major boneless cuts.
outside will be uppermost. Use
e kneecap to the face of the round.
outside of the knuckle (fig. 11, dotted
seam which separates the
Cut down to the round bonejfrom
line sn).
and 10 at point a) and cul close
meat can now be pulledVfrom

ng through the stifle joint and
und. (See stifle joint, fig. 3, also
he shank and the meat attached to
through the opening under the
n from the heel meat (fig. 10 at point
shank bone to remove the heel
he remaining shank meat can now
e.
rim off the surplus fat. Then
h membrane which covers the fat-free
11, dotted line xw). Next, run the
ound bone, and cut through the divid-
and outside pieces.
tom round and 3-6 is the eye; these muscles together form
brane, fat, and tip end of flank 1-a from knuckle 1.
n of tough membrane covering fat-free section of inside
eef round showing natural divisions of the three major cuts.
o separate it from the outside
m the loin by sawing through the
of the tip of the aitchbone and across
front of the first tail bone (fig. 12,
ation by cutting with the knife.
mp, saw down through the aitch-
p so that the rump knuckle bone can
2, saw at point c). Cut the meat
e tail bone, then the aitchbone. Trim

mp so that the resulting rump butt
meat.
ock, meat side down. The
t (fig. 12, point 1). To do this run
ne, then starting at either the rump
venient, depending upon whether
de) strip the tenderloin, with
de of the loin. Cut close to the
p Is separated from loin.
oss aitchbone of rump in order to remove knuckle bone.
in. The loin end is separated from the short loin at
ith rump attached.
g no more meat than is necessary
arated from the short loin.
p side of the loin immediately
ugh the backbone to finish divid-
12, dotted line de). With practice
out a saw by making a cut with
lumbar vertebrae, then breaking
e block.
e may be removed from the loin
is to cut along the feather or spine
piece over and cut closely around
e. Continue cutting until all the
hese bones. Trim off loose pieces
loin butt will be a smooth, neat-
re through with it.
the bones from the shell loin
s to separate the meat from the
e continuous cut with a sharp knife
close to the feather bones the full
shell loin on edge so that it rests
of the knife, separate the loin meat
t which remains attached to the
o remove. This is where a good
ndy. By carefully weaving the tip
es of the vertebrae, most of the meat
and left on the loin strip. Cut the
n a line with the edge of the eye
e wide variety of boneless cuts
sed in a number of different ways.
he most satisfactory results in cooking
nder cuts for roasts and steaks and
shes as pot roasts and stews, and
atties, and chili. When buying
lternately it is often a good idea to
k roll, if needed) from the fore-
r cuts from the hindquarter. The heel
dquarter can be held back to cook
cuts. The following table shows
arious boneless beef cuts:

neck, rib fingers).
hank, trimmings Stew, ground beef,
trip).
s of beef are exactly alike, and no
me way. As a result the figures given
elds you may expect in your
ill give a close approximation of
u may expect from forequarters and
m 125 to 180 pounds each.

s)
RES
is carcass beef of Army specifi-
, cut into wholesale market cuts in
ctions. The bones, excess fat, gristle,
he cuts of boneless beef separated into
rness. The most tender cuts are
eaks, while the less tender cuts are
wing beef, or for ground meat (ham-
ger cuts are individually wrapped
cuts wrapped in units of about 10

ed to defrost frozen boneless beef
ratures the meat becomes sufficiently
zen meat should not be defrosted
terioration will take place during
pped and in the shipping boxes.
ely defrosted before it is used.
erable frost requires a somewhat
ng of frozen meat in the field
t be confused with commercial
m lower grades of beef, largely from
eless cuts are deficient in tenderness
hould never be accepted for Army
f for small messes.—In
cal to use beef in quarters, wholesale
hese should be of the same class
eef. Beef purchased as wholesale
anization more than when quarters
cuts can be readily obtained that
the mess at no increased cost. The
tle more than half the weight of
s just a little less than half the
uare-cut chuck sells at an average
asses, and the round sells at an
than carcass price. These two cuts
just about the same as carcass
or every purpose for which the
y have the advantage over carcass
e carcasses contain the skirt, flank.
ste and are not easy to use to
s should be used in the same way
carcass beef.
g to available figures approxi-
roduced in this country are marketed
called mutton. Climatic conditions
ombined with orderly marketing on

ders, are responsible for making
ound.
general classifications of lamb
ng lamb, spring lamb, and lamb.
class. Their sale is limited to a

e spring lambs are from about 3 to 5
lambs are born from December to
the climate in various sections of the
ne spring lamb is available from March
st plentiful from April to July.
to 8 months old. The bulk of these
ly to December. The fourth classifi-
which are from approximately 8 to 12
mbs come from the feed lots and are
o May.
s no definite age when lamb be-
rtain features which characterize young
are the most important indication
b are soft and reddish in color. As
ones gradually harden, and at the same
or and turn white. The "break" joint
a sure means of identifying lamb.
ridges. In young lamb the ridges are
lamtrmatures this joint loses its color
on stage is reached the break joint
must be taken off at the round
w the break joint.
y its size. Excellent quality fed
mutton. Improved breeding and feed-
essed lambs which weigh as high as
cation of age, however, is the color
s from light to dark pink. The color
der. In mutton the flesh will be dark
ton fat. It is creamy white or
er and more brittle.
b has a definite place in the Army
nd serve. The meat is young and
able will be welcomed by the men
o the menu. The entire back section
can be cut into chops for broiling and
most satisfactory method of using car-
to serve it in two ways—lamb stew and

, all surplus fat should be removed
uld be cooked well done or just
ge. The "fell," that thin, papery cov-
eed to be removed from lamb roasts.
he lamb and, when left on, it helps

roasts in shape. The fell should
ps.
he bone structure in the lamb
at of beef. Wholesale market cuts
, in form, size, and names. Since
m split into sides but is sold either
four wholesale market cuts. These
tel rack (unsplit).
sts, shanks, and neck (un-
sts, shanks, and neck (un-
e carcass of lamb broken into cuts.
shanks, and neck are not separated
d in one piece as a triangle, stew, or
cedure is to leave the first three
s in the hotel rack. One rib (the
gure 14 shows the structure and
es show one method of dividing the
—In order that carcass lamb may
the Army menu, a special method
ethod utilizes the whole lamb as
nd the triangle. The long saddle,
hotel rack, is used for boneless
the shoulders, breasts, shanks, and
his method of cutting yields about
oasts. One hundred pounds of car-
tely 24 pounds of boneless stew and
ore roast lamb and less stew is
ders can be rolled for roasting. When

uts from the long saddle, 100 pounds
y 44 pounds of boneless roasts,
mb for stew. Of course, the entire

f these dishes, but the division just
menu and is the most economical
e instructions will start with- the
that most lamb for the Army will be
recommended that the triangles be
e long saddles for a later meal. The
the long saddles gives them the neces-
f aging.
ith the back up.
move the neck at the point where it
om the outside of the neck. Re-
ce. Pull out the backstrap, then cut the
ces for stew.
breasts nearest the cutter.
through the uppermost flank to
nth rib. Continue cutting over the
ve the elbow joint, then cut straight
ss the arm bone; then hold the flank
across the ribs, following the cut made
st from the other side of the lamb.
he saw blade on the first rib of the
e lamb is not changed) and sawing
oving the upper breast. Saw through
the first to the thirteenth rib. then
ough the flank to the cod fat.
he breasts. Pull the fell from the
the bones and cut it into stewing
with rib side up, and cut under the
e rib cartilages. Then slide the knife
ft them out by guiding the knife
he breast over and pull off the fell.
eless meat into pieces for stew.
of the lamb on its back. Cut and

ribs on each side of the carcass to
ers from the long saddle.
s from the ribs and the unsplit
ections of the shoulders up. Loosen

IOARD
my by the
AT BOARD
Army by the
the block alongside the rib bones,
ones, first on one shoulder, then the
that the arm sections are down.
e top side to finish removing the
ack sides of both shoulders.
me. Place the shoulder on the
oulder from the rib and arm sides.
ith the block, until the arm bones
h the tip of the knife cut along the
t and remove the arm .bone. Scrape
en pull out the shoulder blade.
sed for stew, remove surplus fat
pieces.
o be roasted, roll and tie, using
lders and the long saddle are
e lamb for roasts. The roasts from
rack, boneless loin, and boneless legs.
he loin by cutting across both
ely back of the thirteenth rib. Com-
ross the backbone. There will be
five ribs were left in the shoulders.
eat side down and ribs pointing
he ribs and feather bones, on both
the meat from the bones on the end
rn the rack, end for end, and repeat
ould now be entirely free from the
ges from the shoulder ends of the
backstraps from the meat and re-
roll uniform in thickness, reverse
at. Lay one piece of meat on the
surface of the second piece on the
ch a manner that the eye muscles
with three or four cords.

s by cutting just in front of the
ock, cut all kidney fat from the
ey fat.
en the tenderloins on each side of
ong the finger bones to roll the
s.
ones, then down along the feather
he backbone. When lifting out the
through the thin meat that connects
tie with three or four cords.
outside of legs up, saw length-
f the backbone and tail bone.
st, place leg on block with inside
at around the aitchbone and flank
to separate the shank meat and
meat. Trim the meat from the
ll be used later ((18) below).
itchbone and hip) and the backbone
be taken out in one piece, although
er when they are separated at the slip
o loosen and roll back the tenderloin
bone will be exposed.
m the leg bone. Continue to cut
to separate it from the meat. Keep
ckbone, and tail bone have been
pen lengthwise to expose the
d the leg bone so that it may be lifted
rom the shank end of the leg.
ning in leg where pelvic bone was
hwise and tie it into shape.
ork is seldom sold in carcass
hog carcasses are made into com-
nt (see pork chart, fig. 15). The
re chart (fig. 16) show the division
sale cuts. About 30 percent of the

est is made into cured and smoked
anufactured into sausage. Demands
he side of pork will be cut and
cannot be classified definitely as those
d those which are always cured, be-

BOARD
my by the
AT BOARD
Army by the
may be cured, and under certain
hand, some of the cuts which are
s fresh pork.
gs are marketed under 1 year of
and the bones soft. In older hogs,
tender and the bones will not be as
general, the pork produced
rm, so there are fewer grades
young pork is a grayish pink
older animal. The flesh is com-
and free from excessive moisture.
ered with a firm white fat.
1) There are several reasons
mess. It has a high fat content
gy food. A meal containing consid-
t is one reason why nothing is so
r bacon and eggs. Pork is an out-
min B,). This vitamin is needed
n of carbohydrates; it promotes
t prevents the disease, beriberi.
he per capita consumption of
s has been approximately the same
ble in the Army mess from the
my. Sometimes the statement is
" but this is not true. Being some-
ay remain in the stomach for a
e same length of time as chicken,
it is completely utilized by the body.
thoroughly for the following
contain trichinae. These micro-
in human beings. Fortunately the
ugh cooking. Well-done pork is
rk is developed more fully
oughly.
eral.—The preparation of
e much work because the cuts are
handled. The usual fresh cuts are
tyle butts, loins, spareribs, neck
e year fresh hams or leg of pork.

r.—When the pork shoulder weighs
made into a single boneless roll that
ess for roasting.
with knife and saw, from immedi-
m the outside of the arm section
he fat side rests on the block.
m the arm and blade sides. Cut
block, until the arm bones and blade-
bone.
eath the blade so that this bone
a long roll and tie securely.
der.—A single boneless roast from
e than 12 pounds is apt to be quite
better plan is to split the heavy
ts, as follows:
e the elbow bone.
rom the outside of the arm
g on the block. Split the shoulder
gin at the shank end and follow the
e inside and outside shoulder muscles.
muscle. Roll and tie.
of the shoulder from the blade and
t until the arm bones and blade-
ese bones by cutting the meat loose
uscle into a long, narrow roast.
n shape during cooking.
When pork shoulders are selling
han loin, it is an advantage to serve
onally.
as described in & and c above.
steaks about one-fourth inch thick

ulder. Fat side of shoulder should
nd continue cutting until the blade-
of the shoulder (Boston style
e cut at right angles to the arm

art at the end where the bladebone
remove the steaks.
—The picnic is the lower half of
shank and arm sections. The
der makes this cut a difficult one
ones in it. Prepared as a cushion
oulder will present no carving
s described in b above. •
do this, cut around the ends
f the roast. Removing the bone
et in the boneless arm meat.
Cut the meat from the shank
on with the ground shank
roast to help hold the ground
e Boston style butt is the top
debone may be removed from
but if this is done the meat does
the boneless roast is carved. Con-
the Boston butt be cooked with
, it is a simple matter to run the
lift the bone to one side. The
he blade and the ridge of the blade
with a small boning knife. The
s one solid piece which will carve
—A practical way to use the
he bones before cooking. This
adle of bones along the back-
ladebone from the shmilder
t a bladeless loin,
feather bones by cutting
length of the loin.

e the hip bone from the back-
h the slip joint. Lift hip bone
nd it.
sts on the backbone with the
rate the strip from the ribs and

boneless loin strip to separate
al length.
, fat sides out, with the thick ends
s roast. Tie the two pieces together
es apart.
n with the boneless roast, or it
backbone may be used for another
n.—The customary procedure is
t pork chops. Unless the cleaver is
wielding it skilled in its use, the
full of bone splinters; also a large
on one side and thick on the other,
ty of cooking the meat uniformily.
vercome by using a saw instead of a
n strip and tenderloin from the back-
n be served.
scribe the making of a boneless
he tenderloin and loin strip from
nto pieces about 2 inches in length,
d (frenched) with the flat side of a
chops, cut them in double slices.
block, fat side up. If chops one-half
lice that thickness, stopping the knife
the meat. The second slice should be
one, but cut all the way through the
meat. This cut is called a butterfly
ual ribs.—The object of the fol-
practical method of cutting spare-
tractive servings, but at the same
bone splinters.
h a knife by cutting through the
he ribs.
h rib be separated from its neighbor
wo or more ribs may be left attached
mber is to avoid cutting across

er; the cleaver cannot help but
ers are not only a nuisance but
—A. light, fresh ham (leg of
ds, like a light shoulder, may be
hat will be about the right size for
trate an easy method of making
joint.
the outside. A "skinned"
r, while the outside of a "regular"
chbone. Remove the aitchbone
and cutting it free from the leg
e top of the leg bone.
ugh the inside muscle, with the
cushion side of the leg bone. Cut
he bone can be lifted from the meat.
shank end of the knuckle side
into shape.
am.—When the fresh ham
ds, it is advisable to make it into two
be uniform in size and of a
ctory for roasting.
joint.
ham.
ointing it from the leg bone and
ham up, split it lengthwise into
k in the center, and the end where
e fairly thin. Lay the thick part
This is done by starting at the
cushion meat that will be thick
n end, to make the roll uniform.

slice has been cut free.
shion roast to hold it in shape.
ecap from the knuckle half of
cord.
.—Smoked meats play an impor-
ecially during field maneuvers when
d. Properly cured hams and bacon
shable, but they can be kept much
n could possibly be expected of a
ing house the supervision of the
uts is considered a very essential
nd it is work that requires close and
For Army use bacon is dry cured
et pickle cured. After the curing
is sent to the smokehouse. Here it is
hardwood fires.
principal smoked meats are: hams,
owl squares, briskets, and beef ham
styles of smoked ham: regular and
marketed with the outer skin and fat
inned ham" is self-explanatory. It
ter skin and part of the fat were
moked. Smoked picnics (calas) are
rtion removed just beyond the knuckle
ess. They are made from the eye
The term "bacon" is applied to
uares and briskets are sometimes re-
bacon briskets. Canadian style bacon
strip.
arly all packers make from one to
oked meat products. The grade of
pon the curing method, quality of the
trimmed. Fancy bacon and hams are
nd have smooth, thin skin and firm
ned and bright colored. The bacon
grades are usually defective in one
cteristics.
General.—Smoked hams and
smoked meat that will require much
int of proper cutting. Both pieces of

but the bones complicate the carving
dvisable to remove the bones before
king.—The following method of re-
oked ham is recommended for Army

om the outside of the ham,
s a skinned ham, remove the
e shank.
ointing it from the leg bone and
t the stifle joint, provided it can
aration of some other dish; other-
e ham. In (4) to (6) below it is
ham.
hank and split open the top half
knife closely along the shank bone,
bones as well as the small kneecap
inner than the balance of the
this meat and put it in the pocket
ne.
before baking.
n unboned smoked ham not
the kitchen is equipped with an
the most advantageous way to cut
The method followed by most first-
more acceptable one.
meat that is exposed by removing
be made diagonally across the end
eached.
ace of the butt end, with the
the end of the shank and cut
nes until the block is reached. The
be sliced into attractive horseshoe-
e joint to separate the shank
ne so that this bone may be
t the small kneecap bone.
ut surface. Start at the large

boneless slices.
king.—The smoked picnic prob-
ning and baking. In order to get
servings from this cut of meat, the
d before cooking.
n the picnic, following over the
arm bone as nearly as possible. Con-
been freed from the bones and the
e meat.
ether and tie with cord.
he flesh of calves. Milk-fed veal
o Federal specifications, the minimum
rmy is 75 pounds, maximum weight
ent of veal is high and its protective
refore, hanging or aging is not
esh and used promptly.
—The shape or general build of
consider in judging quality of veal.
kinds of meat. Good quality veal
nd shanks are short; the rounds are
e rib and loin well fleshed. The
ear, firm, white fat and the flesh
. The kidneys should be covered
—Two factors recommend veal as
enu. These are: tenderness and
utritious meat, and being from a
r. The delicate flavor of veal is
The bone structure of veal is
mpare the veal bone structure chart
cture chart (fig. 3).) The names of
the way they are made in the packing-
Figure 17 shows the location of
Normally, the carcass is not split
triangle, or a combination of these
k.
eral rule, the entire veal carcass
me way as lamb; namely, the triangle
roasts. The back section (shoulders,
e cut into chops and steaks. The actual

r Army use, however, will involve a
pork cutting methods. The reason for
d that a light veal weighs slightly
vy veal weighs about the same as a
d a little under one-half the weight of

t O A II D
my by the
AT BOARD
rmy by the
t can be seen that the weight of the
ally the cutting method to be followed.
es weighing less than 100 pounds
nd boneless stew in practically the
or lamb (par. 23). The roasts will be
e than the comparable lamb roasts, but
satisfactorily.
cass, or heavy saddles and racks,
f the backbone, the same as beef.
ough the tail bone and sacral verte-
splitting the backbone. The fore-
the hindquarter between the twelfth
ason, however, why all 13 ribs should
escribed for cutting the fore-
the most satisfactory method to
uarters. This method will supply
es of meat for roasts, if a maximum
d. At the same time it is an easy way
y meat for stewing is needed.
l hindquarter should be divided
t round (round with rump off but
end and rump), and short loin.
d before the hip and short loin are
, or for a dish other than a roast.
one it should be divided into four
nd heel) as recommended for beef
m size it may be split into two bone-
eavy fresh ham (par. 25k).
hould be boned in one piece. The
make an excellent roast.
ed from the backbone of the shell
oin out is a "shell" loin.) Some-
n strips together for roasting so that
oven heat. This plan is comparable to
epared for roasting (par. 25g). The

nderloin.
—The name "meat specialties"
eef, veal, pork, and lamb which can-
uts. They are known also as ""extra
at sundries," "variety meats," etc.

able because they introduce variety in
. In addition, they furnish the same
meats, and in some cases are extraordi-
being rich in vitamin A and in the
eir high moisture content and their
keep well and should be kept in the
em. There is little waste in these
easy to figure the number of pounds
consider-
ercent-
oth and
arac-
in sur-
hest in
sential
gland
Divided
e usually
eef
, pickled,
igh
thymus glands of beef, veal, and

wn as "heart sweetbreads" is used.
ble commercially. Swine (pork) do
e of lamb are too small to have any
ds are much alike in tenderness
much the same way. An occasional
pon with favor by Army men.
hearts are tenderer than those
The heart is a muscular organ
rts contain a small piece of carti-
uld be removed. Beef hearts
g to make them tender.
ue receives considerable exercise
the least tender of meat specialties.
than those from pork or lamb.
ned, or smoked.
prized highly. Kidney stew espe-
ys should be of a dark red color,
odors. Pork, beef, veal, and lamb
or mess use. If kidneys have a
by slicing and soaking the meat in
e cooking. While the kidneys
sufficient in quantity by themselves
be used to good advantage in lean
gravies.
ce of iron and other substances
blood cells. It also is an excellent
mplex. The flavor of liver is
n. Pork and lamb liver should be
veal liver need not be. Beef livers
nder, of a dark mahogany color,
nd be free from bile stains.
iderable bone, oxtails also have a
ery rich in flavor. Oxtails require
o make them tender and are used
Before preparation, they should

time of peace, beef, veal, lamb,
ay be delivered to Army messes in
n. "Chilled" means that the meat
it reaches a temperature of 34°
at has been held in a freezing

at a temperature usually below zero
. In the continental United States,
ly are received by messes in a chilled
ometimes are frozen when received.
eived in frozen form both in the
never be thawed in water, as this
ces, which reduces palatability and food
ordinary room temperature, this is
orted to only when there is not time to
by the time the meat, poultry, or fish is
e may begin to spoil. This spoilage is
ce, and there may be a slight tainted
ge increase as time goes on, and
such a stage that the surface must be
d of preventing surface spoilage while
ature slightly above freezing (up to
e but is safe. Eegardless of the
should be a good circulation of air
g thawed. This is because moisture
awing, and moisture favors spoilage.
eat is kept moving it carries away
ains dry and in better condition.
in the refrigerator to permit hang-
a carcass of veal, it must be divided.
It can be done with a meat saw. It
wed until cutting down to the bone
is method is not recommended in a
e time required for thawing must be
operations. For example, if roast
the frozen beef should be delivered
ng. Following are approximate
n Army mess refrigerator:
or rounds 36-48
rcasses 24-36
uts 18-30
24
, cuts not more than 1 inch thick,
putting the frozen cuts directly
wing them. In pieces of this size
d the interior becomes cooked before
er, if the thin cuts are to be fried
wed. If this is not done, the cold
w the proper frying temperature.
ed in Army messes are frozen fish
being first thawed they are more
d to troops in the field as part of
be no refrigerator in which to thaw
e open, the rapidity of thawing de-
n hot weather the surface of the
e meat is thawed at the center. This
ging wet cloths or sacks around the
on these wet sacks will keep the
atmosphere. Sometimes frozen meat
short time before it must be cooked
a stew may be made, using the
t saw and cleaver must be used to
cooked meats will keep longer
n necessary to save meat to prevent
hould not hesitate to cook more meat
vice.
uld be thawed in the boxes in
e frost in the meat, the box becomes
nd keeps all the meat refrigerated
he surface of the meat is not ex-
m and surface deterioration (slime)
sage is made from finely chopped
s) to which cereal (as flour or corn
added, and flavored with spices and
nto a casing. Federal specifica-
urchase sausage to which cereal
any cereal must be declared on the

cereal is present the product must
Sausage containing cereal should
m fresh pork trimmings and should
cooked until well done.

s, such as bologna, frankfurters, etc.,
beef and pork trimmings and meat
mer sausages which are made from
r the most part are preserved by
er sausage are smoked. Dry sau-
ared in an official establishment, is
escribed by the Bureau of Animal
t might be in the pork. No dry
it was prepared in an official
y be served broiled, fried, sauteed,
y perishable and for this reason
void serving any which are not in
e carefully inspected when received
eing cooked or served, if kept very
esh, stale, or putrid, as described
hould be accepted or served by the
hould be delivered to the mess
ection and handling of frozen fish,
a bright appearance; the scales
ng; the natural slime, if present, is
e eyes are outstanding and full; gills
omen bright with no off odor;
c with no discoloration; flesh firm,
when placed horizontally across the
hen placed in water it sinks.
a duller appearance than fresh;
emovable and slightly slimy or smeary
red bordered; surface of eyeball
r grayish red. and covered with
od in abdomen dull in color and may
walls becoming soft and flabby;
pecially at the tail end; finger impres-
meat somewhat soft and more easily
er a stale fish floats.

ss gone; dull, lifeless color; scales
meary, slimelike mass of very dis-
down or gone; all bright color gone
tremely offensive odor; body withered
t and pulpy with apple-jelly-like

soft; abdomen bloated; body blood
nsive odor. A putrid fish floats
he scales are removed with a
he blade will work under the scales
tion of the head from the tail, with
inted knife cut the entire
to the head, taking care not to cut
e body, starting from the belly
moved by hand. In some small
ntrails with the head by opening
d by cutting from the back, and
t. After the entrails have been
thoroughly, inside and out, with a
ere may be some clotted blood
e removed in any other way than
do not have scales and are usu-
ack should first be removed with a
t, skin deep, along the entire back;
ack of the head, between the thumb
ard and backward. The skin will
flesh is tender, care should be
quickly. In skinning bullheads
fish by the head by hanging it on
h the head, because the skin is
d pulling to remove it. It may
rs for this purpose.
ut, whitefish, etc., are quite
aled (or skinned) and cleaned, run a
backbone from the tail to the head
ackbone. Any small bones that
he backbone may be pulled out by
oning is to dress the fish and re-
ackbone at the head end with one
m the backbone with the other.

not been removed with the back-
surface of the inside of the fish
includes those birds which are
esh and eggs. The principal

turkeys, ducks, and geese. Turkey is
sgiving Day and for Christmas, but
most used in the mess. Ducks and
messes. Ducks yield a smaller
class of poultry and are usually high
expensive and yield a good propor-
so popular because of their sup-
d properly, roast goose is very tasty
e other classes of poultry. Ducks
such as is found on the breasts of
s the only class of poultry which
s fried or fricasseed.
There are four principal classes of
ers, and fowl. Broilers and fryers
h and are best suited for broiling or
ast satisfactorily and have too little
or fricassee. Fresh broilers can be
e and July, and fresh fryers during
each year. At all other seasons
h scarce and expensive, but they
age during this time, if desired.
e needs of the Army mess. Fowl,
of age, are usually somewhat tough
d fricassee. The best grades of hens
kept in cold storage; stewing hens
be bought fresh at any time of the
ck-grown young cockerels. Their
cellent for roasting. Fresh roasters
eptember to January; at other
rocured. Cocks (old roosters) and
masculine characteristics) should
. Age is determined by the size and
ondition of the shanks, claws, and
cartilage of the breastbone. Young
an mature (old) birds, and the head,
oped. The shanks (lower leg) of
ght, while with increasing age the

ly, and dull colored. On broilers the
yers it shows as a small rounded
ore prominent, but not hard; on stags
arder. The claws of young birds are
le on old birds they become long.

the rear (lower) edge of the
oung birds while as the bird grows
s to bone and becomes firm and
greater development and usually
and larger heads than pullets and
er body, especially in the abdomen,
s of hens are much slenderer
the spurs of the hen are small
, and tail feathers of the cock
ose of the hen. A cook should
ifferent classes of birds in order that
est manner of cooking and serving
my specifications prescribe only
s. Here again age is reflected in the
reastbone, size of the dewbill and
r of the legs. Young toms are more
have short, plump bodies; small,
with small dewbills (the fleshy
either a small beard or none at all.
rd, prominent dewbill, and large,
grow on the breast of the male
and at 1 year old is from 3 to 5 inches
When about a year old, the turkey
t is always short compared with that
larger and more elastic in the male
g toms have only a short, blunt
while old toms develop a stout spur.
udimentary spur or button. Tur-
to 1 year of age, assume a pinkish
dually turn a dull gray. The
g turkey is always soft and pliable,
m as age advances.
1) The poultry received by the
d and bled, then dressed and chilled
e feathers have been removed, but
has been drawn (entrails removed);

essed poultry it is necessary to re-
the entrails have been removed
s, the poultry is called dressed and
skin should be cleaned. The fine
skin can be easily removed by

g the bird for a moment over a gas
, and turning it so that all portions of the
ame. Pin feathers are removed by
mb and the blade of a paring knife
(except in the case of turkeys) is
er or a heavy butcher knife and
hrough the hock joint with a knife.
the hocks should be trimmed off. The
er of coarse tendons that are
o do this, loosen the skin and the
ock joint, and then twist the foot until
. Then by hanging the bird up by
wnward, these tendons will pull out
attached to the feet (shank). The
remove the crop, gullet, and wind-
crop crosswise with a knife, and
the fingers. Then cut the gullet be-
eastbone, and remove the crop and
g. By thus .removing these parts
be drawn out more easily. The
ear the lungs to remove it readily, and
e.
e breastbone to the vent (anus)
around it. Insert the hand into this
s far forward as possible, and draw
the lungs should come out together.
zard) should now be separated from
discarded. There is usually consider-
es of geese which should be removed
ng. The blood vessels should be cut
The gall bladder is attached to the
moved to avoid puncturing. No bile
ontact with the meat, as this may impart
d to remove. The inlet (gullet)
zard should be cut as close to the giz-
d opened by cutting through one side
es the gizzard. This sac may be

rs if a little care is used and the sac
geese have two disks of cartilage
nerally should be removed by a knife.
They are soft and pulpy and lie in
nderneath the ribs and on either side

od value and should be removed.
he backbone toward the rear of
moved entirely, and may be left in,
d are palatable and edible. The oil
ould be removed with a knife, care
gland. It can be distinguished from
er color. The drawn and dressed
. It should be rinsed under a faucet,
ough it and over it, washing off any
ass should never be soaked in
it is now ready to be stuffed.
emoving the entrails are sewed up
. If the bird is to be used for any
t must be cut up. The wings, legs,
nife, and the remainder of the
s desired with either a knife or cleaver.
Fresh milk and butter-
e served in the mess daily. Great
nly wholesome milk is delivered to
e exercised by the mess personnel
he milk is pasteurized to destroy
milk is an excellent medium for
ly contaminated. Milk should
bulk as continued dipping and
roduces disease organisms. For
red in half-pint bottles and issued
as received. Fresh pasteurized
s whenever available, especially for
r their cereal or for drinking.
he same manner as described above
is milk that was reduced to
olume by the evaporation of water.
14%-ounce cans which is sufficient
the addition of water. It may
, the same as cream. When diluted,
milk. Evaporated milk keeps well

es. It should be stored in a cool
e cream from separating.
pal forms of dry milk. One is
tterfat and is known as "dry whole
m which has been removed all

e. This product is sold as "dry
fat," "dried skimmed milk," "skim
m milk." The dry whole milk is
hich the water has been removed.
ontaining 26 to 27 percent butterfat.
rcent fat" is fresh, sweet milk from
been removed.
dry whole milk is subject to devel-
ked in vacuum or an inert gas, tha
arded and it may be stored for
ontent of dry milk solids (skim
not easily deteriorate and can be
r ordinary conditions. Because dried
should be kept in an airtight recep-
e lumpy, the lumps should be broken
ough a sieve.
form in almost any food. Re-
ary unless it is used as a beverage
deal of liquid. If it is desired to
procedure is to place the necessary
of the water and stir until dissolved.
for this purpose—never hot water.
all quantity of water to the dry
nsistency, and then add the remainder
ot less than 80 percent butterfat,
from its high calorific value it is
min A in the ordinary diet. Butter
readily and should not be stored with
ed against the absorption of food
e same as fresh milk and kept in
ving.
s of cheese on the market, the natural
asteurized cheese. The natural cheese
eurized milk which has been inocu-
d seasoned to give it its characteristic
natural cheese pasteurized and sold

ssed Swiss," etc. The consumption
The processed cheese has a milder
It is usually packed in brick shapes
d with specially treated paper. Both
nutritive value. Cheese is high in

rved often in the mess as a sub-
ties should always be included
idays. Processed cheese is usually
eese. However, there is no waste
t is much easier to cut into econom-
acts it may be as cheap to serve
ese.
—Ice cream is a very satisfactory
Ices should not be confused with
de from water, fruit juices, and sugar.
ontain some egg white. Both ices
dessert after a heavy meal, especially
m can be purchased from commercial
d conveniently wrapped for individ-
servings to the quart. If the equip-
, and sherbets can be made in the mess
erm "eggs" unqualified, means
when fresh, approximately 2 ounces
presents 32 percent, the white 57
. The food value or flavor of the
e color of the shell. The general
eed. Green feed and yellow corn
small grain and white corn produce
(egg white) is held together by a
rial radiating through it from the
k that enmeshes and holds the air
e these fibers become weaker and
equently, an old egg does not whip
on of eggs, especially in warm
ertile eggs will germinate at any
Fresh eggs, therefore, should be
. As eggs absorb odors, egg storage
and free from foreign odors.
pped, none of the yolk should
it keeps the whites from becoming

ken into a dish, they should be
, one by one, so that any bad eggs
ng the whole batch.
ee classes of dried egg products:
dried albumen (whites).

m strictly fresh, whole eggs has ex-
, and aroma. It does not require re-
ordinary temperatures for several
lend itself to field conditions where
or where refrigeration is lacking. It
es as freezing will not injure the
titute the powdered egg for baking.
y and incorporate it by creaming with
See par. 6, app.)
—Canned foods are fresh foods
ermetically sealed containers. Canned
h heat treatments, which destroy the
hat may cause spoilage at ordinary tem-
mpression that consumers of canned
oning. Sterilized food in airtight
rcumstances, be dangerous.
nutritive value of the food is pre-
ny cases the nutritive value will be
resh vegetables. Much of the nutri-
ed in the liquid surrounding the prod-
hould be served with the food or
r gravy. Canned sea foods are rich
—Canned fruits and vegetables, as
od, have been thoroughly cooked in
e no cooking in the mess. If it is de-
, it is only necessary to heat them for a
nned foods should never be boiled or
Boiling or prolonged heating tends to
Most of the canned meat products on
ut cooking. However, some of the pork
ed and require additional cooking or
—The containers of all canned goods
d to the mess. Swells (cans with bulged
which juice has escaped), and badly

Slight rusting, dented, or soiled labels
ood and are no cause for rejection.
he keeping quality of canned food
n the nature of the product. The
ables reacts with the metal of the can,

ored products fade and others
ing points should be considered
ion.
be approximately 50° F.
Frozen canned food is seldom
However, there is some break-
oduct will not have as good an
canned goods should freeze, do not
them. Frozen canned foods should
of the acid type (cherries, ber-
ut, etc.) spoil rather rapidly in warm
kept on hand in the mess for more
vegetables of the nonacid type
corn, peas, pumpkin, etc.) keep well
conditions for 6 months to 1 year.
and may be stored for 1 year. Some
not been thoroughly cooked must
nned sea foods do not keep as well
ive frequent inspection. Canned milk
hs and the cases should be turned
of the butterfat from the milk.
are three main types of break-
cracked whole wheat, etc.
ave been partially cooked before
nutes for preparation.
an be served without further
are of various types: flaked, puffed,
oking cereals are the lowest in
grains give the greatest food value.
mess on cold days or at times when
en the morning meal and noon meal,
ave off hunger for a longer period.
heir advantage in that they can

the cook. There is a wide variety
packed in individual packages.
st satisfactory unit for use in Army
on the table and the soldier can

here are no open packages left to
s or left-overs to worry about.
eat cereals should be used to give
weather the soldier may prefer the
many prefer the uncooked cereals
fee is the most important bever-
ffee furnished to Army messes is of
xcellent beverage, provided it has
verage is properly made. Coffee loses
g and the loss of strength is has-
ound. Loss of strength is retarded if
pt in tightly closed containers. When
ound just before using in order to get
When roasted and ground coffee is
d be purchased in amounts that can be
ng coffee, grounds once used should
fee cannot be made when fresh coffee
ed. Coffee should never be boiled and
eaned immediately after use.
al classes of tea: green (unfer-
d oolong (semifermented). Black
y messes and is an excellent bever-
reshly boiling water on the required
pot. Allow it to brew for 3 to 5
eaves and serve. Iced tea should be
ept doubly strong and poured over
nd dilute the tea to its regular
tted to cool before the ice is added
e. Tea will absorb moisture and
vaporate. Store tea in tightly
e.
cacao bean from which part of
eakfast Cocoa" must contain not
and therefore is a more nutritious
coa." Cocoa is an excellent medium
the diet. Cocoa is rich in starch,

nutes has a much better flavor than that
g it to scalded milk.
ok depends on condiments to give
ain the desired results, spices are

flavor and never in such amounts
d.
s, bark, roots, and leaves of various
may be used in ground form and
be used whole and withdrawn
ices are usually used in the prep-
roasts.
d when prepared for cooking.
alted water. The cook must be care-
cess salt will ruin the product.
er it is prepared, but once added,
eal is ground white or yellow
he fine corn flour sifted out. About
ny grits and corn meal is that the
can be cooked and served as a
h. The corn meal is used for corn
are often used as a substitute for
extracts are derived from
ue extracts," and chemical com-
flavor and aroma for which the extract
"synthetic" or "imitation" flavors.
licate flavor and aroma than the
ses use only vanilla and lemon
the market and much interest can
ariety of flavors.
esh.— (1) Fruits. — Fresh
ganization messes. Advantage
in season for they are of the best
present cold storage facilities,
re year. They are of especial value
uld be included in the menu at
ntent of fruit is utilized to best
ever, a variety of desserts can be
ts. This may be especially desirable
rket for use in pie, cobbler, and

have a high starch content and
digestible.
s are best in appearance and flavor
freshly gathered. Much of the
age and handling, due to oxidation.

lost through overcooking or cooking
me of the vitamins are destroyed by
obvious, therefore, that the maximum
by the avoidance of overcooking,
he use of small quantities of cooking
egetables are cooked contains water-
nd should be used for soups, gravies,
amins and minerals are lost through
d be served raw as salads when it is
be combined with raisins. Coleslaw
le raw onion makes a good salad rich
alads should be prepared just before
ess and nutritive value. Many such
ok, through planning and the exercise of
are several terms used to designate
hydrated, evaporated, sun-dried, and
methods used for drying. "Dried"
ss of the means used for extracting
gress has been made in the dehydra-
prepared they will make a very tasty
ehydrated fruits and vegetables on
er form does not rehydrate to its
ies, desserts, bakery products, ice
other form is the fruit or vegetable
or in pieces, and when rehydrated,
fruits or vegetables.
cy it may be necessary to use dried
ransportation space. Much of the
ost during the dehydration process
f the same nutritional value as canned
ns, prunes, and apricots, are sub-
ould be kept in well-ventilated storage
to a very low moisture content and
temperature. These products take up
dly and should be stored in a dry
all times.
d for dried fruits apply also for
nd .flake are used for seasoning and
sliced types are used for vegetable
resh vegetables. Many of these prod-

r preparation as compared to hours
ble.
of types of dry beans that may
h type has a number of different
e black-eye bean, which is also known
a." The Great Northern navy bean
small pea bean the next. The two
bean. The kidney bean may be
y be large or baby lima bean. The
ieties are the same, but the cooking
e issue should be of one variety.
d for several hours before cooking.
h small pea beans, the small bean
ore the large bean is properly cooked.
baking while colored beans, lima
ually simmered.
supplied the Army mess. Un-
h vitamin content, especially B
ere the soldier will eat it. It has
ce and should be tried in the mess
uit butters.—a. Jam is
ch are either mashed or cooked to
ft, tender, and jellylike in texture,
of the same consistency throughout
he fruit combined with sugar.
ender. When cut, it has a clean
knife or spoon. When turned from
pe and should quiver but not
eces of fruit preserved in a heavy
it is plump, tender, and bright
le fruit cooked until tender and
move the seeds and skin. The
and cooked until smooth and

Lard is rendered hog fat.
nimal and vegetable fats or from
d substitutes containing animal
me price. The nutritive value of

same in cooking and in the diet. Con-
een made in lard, giving it a high
will smoke), making it more desirable
preferred for pies and biscuits.
f and pork should be rendered
rom roasts and bacon should also
d making gravies.
ghetti.—These products are
e different forms and sizes of these
ifferent molds in the machinery and
are made from the same kind of
ti except that eggs are sometimes
egg noodles.
nnaise dressing is made of edible
egar, and seasoning (salt, pepper,
e in the kitchen at a considerable
an be made using mayonnaise as a
made by adding lemon juice, chili
e to taste. Tartare sauce can be made
s and pickles to mayonnaise.
ght of as a diluted mayonnaise. It
uice or vinegar, and cornstarch
g should contain at least 35 percent
on the market with as low as 9
e is a great variation in price. The
be made as with mayonnaise using salad
of oil, lemon juice or vinegar, salt,
sired. The oil will separate from
hould be taken to see that the ingredi-
g. French dressings are now on the
t prevents separation.
are refined cottonseed and corn oil.
ally too expensive for use in the mess.
xtent but does not .have the keeping
f these oils may be used for making
op mess.
ds of sirup. They differ in body
e made by boiling 1 pound of white
and 1 pint of water. This may be
xtract. Pure maple sirup is usually
maple-flavored sirup is a good sub-

source of iron and calcium is
m beets or sugarcane. There is
beet sugar. The term "granulated"
crystals of a certain size. The
ed" or "medium fine granulated."
ugar, ground to a powder. The
s a small percentage of starch to
ce.
pletely refined and contains a
ore its mineral content is higher
ves brown sugar its distinctive
and color are desired as in some
ings. If brown sugar is kept in
ll not cake, but if kept in a dry
manufactured from the cassava
rms: small pearl, medium pearl,
have the power of swelling and
Pearl tapioca is used chiefly for
d forms are valuable as binders for
fined 52
ooking was first discovered, the
more appetizing than when in the
tion to making food more appetiz-
me foods more digestible, and also

parasites which may be present in the
ng must take into consideration the
ve value, particularly the vitamins
be well fed.
uired by experience and training.
ok does more than apply heat to food—
blend foods so that appetizing flavors
or the same result; and how to get the
n hand.
ce and training to become an expert
ned the fundamentals of cooking, can
ng meal by following the recipes given
als of cooking are simple but all-
hould be carefully observed are use
proper cooking times for different
ed at the same temperature and for
require long cooking at moderate
s should be given a short cooking; pastry
mparatively high temperature. From
w important it is to learn the funda-
ng to cook.
sed to mean the preparation of food
l cooking. This preparation may be
f onions, potatoes, etc., or it may include
ing, etc. While preparation changes
king may not only change the form
or chemical composition, thus rendering
igestible. An example of this is the
tarchy foods. Starch, when raw, is
d by cooking it is easy to digest. On
ng decreases palatability and results
and may mean an inadequately fed
ms defined.—a. Methods.
usually in an oven.
temperature of 212° F. Slowly boil-
ature as rapidly boiling water, con-

e work—a fact often forgotten by
e fire that water may boil vigorously.
ceptacle in a small amount of fat,
unt of liquid, covered.
at from hot coals, a gas flame, or an

at at a temperature of from 350°
re of the food to be cooked.
auteing with stewing. The food to
n stewed.
at to keep the food from sticking.
er pan that runs close under the
or electric stove.
iddle or pan greased only enough
eam at a pressure of 5 to 30 pounds
° F. The rise in the temperature
it under pressure. A special
ng.
ns the same as baking. The term is
antity of fat. The article to be
to side and turned to come in
f meat by the short application of
a temperature of 180° to 210° F..
r.
generated by boiling water.
ount of water. The water may sim-
ood that is to be cooked.
e of meat during roasting or broiling
may be pan drippings, water.
m lean beef, clarified by straining.
soup stock or served as soup.
simmering meat in water.
wo or more kinds of meat, then sea-
ur, seasoning, and hot water used as
of, or inserting into, meat to add

sting.
like portion of salt pork, bacon, or
ure such as oil, vinegar, lemon juice,

ked.
ked by braising. Usually the less
as pot roasts.
simmering meat and bones. A good
eneral.—While all the general
lled "cooking," the term applies par-
at to the food. This heat creates new
y improves its edible properties and
moisture, swells and bursts the starch,
; hardens the proteins of eggs, fish,
ous substances in meats, vegetables, and
ends upon the required temperature
as the size, density, and other properties
cooking.— (1) Tables showing tem-
for different foods are given in the
ble of temperatures, it will be noted
ent foods. Best results will be ob-
e indicated for each food. Further,
rmly maintained during the entire cook-
red that it requires time for the heat
e article being cooked. If the tempera-
the outside may become scorched or
ked.
d times for cooking are also shown
and dishes given in Chapter 2. How-
bservation of a few rules will greatly
g this important feature of cooking.
ules will insure good cooking even when
general rules are given below:
s (breads, pies, potatoes,
ked at high temperature f or
° to 450° F.) is used and
1 hour.
et dough products (cinnamon

es, pastries, cookies, etc., are
to 400° F.). These products
gar and, because sugar will
) easily in great heat, these
outside before the inside

at greater than 400° F.
hour and usually less than
meats, beans, etc.) are roasted
archy foods, but the tem-
ed in a moderate oven
temperature (180° to
high temperatures (and
less or inexperienced cooks),
ncreases cooking losses
be baked in a slow oven
he skins.
a relatively high temperature.
fat will quickly seal the surface
n order to insure that the center
has had time to become scorched,
in or small pieces. In other words,
d cannot be fried successfully if it
ons (high temperatures and thin
ethod of cooking.
n cooked in water, are cooked
xception of dry beans
are boiled only long
ey should never be cooked
5 minutes is required for
spinach, etc.) and between
y and root vegetables (as
etc.). During cooking
d is dissolved in the
with the food it should
, or sauces.
s.—Dry soaked beans, peas,
he water in which they
ow heat until tender.
me than other vege-
boiling water to cover

quently. Macaroni,
in large amounts of
ender. Overcooking
be boiled. They should be
er cooking time than
rm• size.—As explained in b (1)
to penetrate to the center of food.
d, as a roast of beef, requires longer
p. If a roasting pan is filled with
2 pounds and others weighing 8 pounds,
d first. Unless these smaller pieces
y will become overcooked before the
fore, an effort should be made to cut
also applies to potatoes and many
—Cooking in fat is done either
form a film between the food and
icient melted hot fat to cover the
called sauteing by some chefs, and
ng; however, the term commonly used
ying and foods so cooked are called
also are called fried except that
rench fried. In this manual, when
od should be cooked in shallow
le—potatoes, fried), and when it
d should be cooked in deep fat, this
"fry in deep fat."
has the following advantages:
ng.
asing flavor.
y the food, thus increasing nutritive
oo often.—Fried foods should not
ckly tire of them; they are unhealth-
too much fat in the food and also
ily than other foods.
with frying in shallow fat.— (1)
es over frying in shallow fat. One
her, that less time is required. The

d is entirely surrounded by hot fat
kly that there is not time for fat
entirely surrounded by hot fat

deep fat. Therefore, foods fried
e fat than if fried in deep fat.
come into contact with the pan.
ct with the hot pan and it fre-
ove the pan off the fire or reduce the
. Therefore, frying in shallow fat
ature than in deep fat. On ac-
requires longer for the formation
od and longer to cook. Only
event burning in order to avoid
— (1) Proper temperature of
the food is cooked quickly and a
side. However, the fat must not
t a fat will scorch the outside of
w. Too low a temperature will
red. An experienced cook easily
ood practical test is to drop into
from the soft part of the loaf.
60 seconds at the proper tempera-
ertain that the fat has been
e, he should test it with a thermom-
le shortening begin to smoke at
smoke at about 380° F. Frying
350° and 375° F. The larger pieces
er temperature to completely cook
uld be used in deep-fat frying
ce as the moisture may form steam
he hot fat, and this steam may
ch fire, or to pop out on the cook.
or french frying, which have been
ined before being put into hot fat.
fat is kept hot, it will not cook
kly form a crust on the outside.
the food. A common error is to
me (as in the frying of doughnuts),

mon error is to cool the fat by
old on account of having been
uch foods should be kept in a
se the chill before being fried.
ds fried in deep fat should be

e done in a colander, wire basket,
dinarly brown wrapping paper
n often arises whether fat which
an be used again. To a great extent
t has been heated to the smoking
ave been allowed to scorch or burn
mpart a disagreeable odor and
d in it. It should be clarified. One
to strain it by pouring the warm
thicknesses of clean flour sack
d particles of food, but may not
le odor and taste. Additional clari-
y allowing the fat to cool until it
w raw potatoes cut into quarter-inch
n the potatoes are well browned and
ce, the fat should be strained. The
most of the sediment and should be
e-soaked.
oods placed on the mess table
ve a pleasing flavor. The quantities of
only a guide; the expert cook seasons
g amounts of moisture, fat, sugar,
escribe exact quantities of spices and
he cook falls into the error of assum-
pepper and salt the flavor is satis-
mine this is to taste the food.
sting. It is well to remember that
nnot be removed. It is better to use
been previously seasoned and great
asoning, especially salt, when pre-
als.
es, as sages, marjoram, cloves, etc.,
n the food to which added, but in-
The heat and moisture gradually

n seasoning meats, gravies, sauces,
ngs, but must be used with judgment,
ny flavor of garlic, and to most per-
is objectionable. Garlic flavor, when
ch may be obtained by rubbing the

lad bowl with a cut clove of garlic,
icate flavor of garlic makes all
vory and appetizing, and gives a
ngs, etc., which is very appealing.
be seasoned during the process
easoning at the table cannot
ng and seasoning while cooking.
alted water and more seasoning
y. Roasts and steaks may be sea-
f serving. Pot roasts and stews
ng. Dishes prepared from ground
prepared for cooking.
General.—The method used
cut. The tender cuts have a small
are cooked by dry heat: roasting,
s tender cuts with considerable
d by moist heat because dry heat
while moist heat softens it. Methods
sing, cooking in water (simmer-
mmered).
o roast meats depends upon the
and shape of the piece of meat,
meat requires a longer time to
e of meat requires longer to cook
per pound; fat meats tend to roast
at can be cooked well-done at
e, although the best results are ob-
perature (about 300° F.) because
han in a hot oven. Furthermore,
re juice, more servings, and the
ecessary to sear meat before
on the outer surface. Browning
r the meat is done will develop flavor
meats plays an important part
y is as important as well-roasted
amp cloth. (Meat should

ter.) Place meat in a pan with fat
For meat well-done, allow 50 to
oasts, and 40 to 50 minutes for
amp cloth. Place in roaster

and place string of salt pork or
oven heated to 375° F. for black
minum pans, when covered. Allow
s per pound. As veal contains con-
e tissue, it requires a moist heat and
pan.
pan with the fat side up. For
325° to 350° F. and cook until done—
nd. Cured pork is cooked at a
° F.) and usually requires from 25
eef.
lend themselves best to pan
lamb or mutton chops or steaks, ham,
be done on a hot plate or frying
as it accumulates in the pan. Sear
and then cook more slowly until
is reached. Bacon is put into a cold
poured off frequently.
hould be cut quite thin. A lit-
pan. The meat is browned quickly
continued at a lower temperature in
t usually cooked by braising are
ops, and pork chops.
ef suitable for a pot roast are
mp. Rub the roast with salt, pepper,
l sides in a small amount of
add a small amount of water, cover
. Time required: about 3 hours.
de from small pieces of meat.
e trimmings and less tender cuts of
d to stews at the time and in the
isfactorily with the least loss of
methods for making stews:
before the water is added. This
and the gravy a rich color.
nto boiling water. This will not

ned meat but the vegetables cooked
the meat flavor.
o cold water and brought to a
meat is cooked will have a rich
self will be somewhat tasteless.

a. General.—(1) The chief
obtain attractiveness and the best
ent waste. Meat should never be
n. Carved meat should be placed on
ng side up and the pieces arranged
wn loosely on the platter. It
le effort, to arrange meat neatly
sing to the eye.
mplished without good tools.
l. Knives should be run over a
and frequently during the carving,
. (See fig. 1.) The steel should
ly horizontal position (the point
body. The knife should be held
along one side of the steel, begin-
the point of the steel. The strokes
ide of the steel. All hand motion
should be in the wrist and not a
The touch of the blade on the
es should be sufficient; if more are
pened on a stone. If the knife is
en.
d be sliced across the grain into
ess convenient for individual serv-
s are tempting and appetizing
e no appeal if cut into chunks. An
st is as follows: Stand the roast
den table with the rib bones to
e away from, a right-handed
the bone side of the roast, low
ke the fork, and hold the roast
cut thin slices across the grain
Cut several slices in this manner,
e and then run the point of the
e slices. By this method all the
except the small strings between

ng, thin knife. To start the
ing board with the large or rump
end up. Start at the outer edge
ce (across the grain) of the roast,
d making the slices about % inch

he bone, raise the edge so that it
it reaches the bone. Each slice
hand. Continue slicing around the
he cut surface of the roast level.
ork loin roasts.—Pork loins con-
he rib. The backbone should be
1-inch intervals before roasting the
o cut slices from the loin through
es should be about y± inch thick and
piece of the backbone and the rib.
.—a. Roasting.—Young cock-
unds and over, and turkeys, ducks,
g. The whole drawn bird is usually
sired stuffing. Brush the skin of
d fat. Place in a slow oven (250°
pan. Place strips of body fat re-
astbone. Bacon or salt pork strips
nutes per pound.
r chickens should be used for
hey are cut in half and placed on
ok until tender and brown, turning
be too hot or the outside will brown
king time about 20 minutes.
en is cut into four to six pieces.
mixture and saute in a little fat
hicken is not young, it is advisable
ing.
p the chicken as for frying. Brown
ling water, season, and simmer
hickened with cornstarch or flour
healthful and delicious food, if
sh are an important source of
he protein or tissue-building mate-
ws:
ess than 5 percent fat, examples of

w perch, pike, pickerel, cod, and
ntain 5 percent or more of fat,
herring, lake trout, mackerel, and eels.
scallops, lobsters, crabs, shrimps,

zen while fresh, have full or
and elastic flesh, and fresh odor.
one smells fresh; it spoils there
r. If they float, they should not
thawed before cooking. In case
hey should be thawed only sufficiently
ed. Frozen fish that come cleaned
g, allowing slightly more than the
h side down in a pan of fresh
hours, changing water several times.
id, they will need a shorter time in
d with very little moisture.
palatable and wholesome. They
lesh separates easily from the bones.
e; if cooked too long, they are dry
f the various methods of cooking
pal thing is to be sure that the
overcooked. Frying and deep-fat
ods of preparing fish in the Army.
be maintained at 360° F. For
htly lower temperature.
al.—The method of cooking
cided effect, either good or bad,
utritive value. In some vegetables
rve all these qualities, in others it
e or two to preserve the third, but
all four as is frequently the case.
cooked as short a time as possible.
bles naturally fall into four
d, and creamy white.
ent of green vegetables, is easily
n green vegetables are cooked for a
ater or steam in a covered vessel
l is decomposed. Vegetables which
pinach or mustard greens, will retain
d, but other items which require

a considerable amount of their
he preservation of green color is
nd cook them uncovered for the
squash, and sweet potatoes comes

"carotinoids" which is always asso-
een vegetables, but remains invisible
s yellow color is largely due to
orms into vitamin A. It is relatively
by oxidation. It is necessary to con-
yellow vegetables. When green vege-
ophyll is dissipated, and the little
e yellow pigment, gives the item a
he yellow pigment is very stable and
s color can be cooked in any method
nge, but overcooking will tend to
vegetables turn dark brown it is
mproper care after preparation for
scorching or caramelization of the
ng found in beets, tomatoes, red
olor will remain red in the presence
ple when cooked in an alkaline water.
cooking red vegetables a little vinegar
to the water. Tomatoes and unpeeled
dded vinegar and retain their color
id content. The acid also tends to retard
stable in heat. White vegetables
long time is consumed in the cooking.
y the simple expedient of a "short cook,"
e vegetable tender.
r as cooking for retention of flavor
themselves into three classes: the cab-
ssels sprouts, cauliflower, and turnips;
c, shallots, and chives; all other
age family contain sulfur compounds
e application of heat and produce prod-
the sense of taste and smell. One of
ulfide, the same gas which causes rotten
odor. Decomposition of the sulfur com-

cooking or by cooking at low tempera-
Vegetables of the cabbage family
essure cooker as all of the volatile acids
e retained. Such vegetables should be
time in an uncovered vessel and in a

"strong-juiced" group. They
volatile and aromatic substances
y do not behave like the cabbage
form new odors or flavors but
t. When heat is applied, the volatile
h the steam. The properties which
lways provide a pleasing odor.
ntirely volatilized and the resultant
r. Thus the flavor of these vege-
ngth of time they are cooked.
r when cooked in a large amount
ted for their preparation is to cook
t of water, or in a steamer or pressure
inherent nutritive value of foods
aration, cooking, and service. It is
hose procedures which will retain
general, foods should be stored in
imum of handling, soaking, or re-
hortest time and at the lowest tem-
bility. Food should be served as soon
ree principally employed methods
steaming, and boiling. These will
ndpoint of nutrient savings.
heat in an oven, with the addi-
good method of cooking as nutri-
s being vitamin C. There will be
the temperature, length of time the
are left intact.
ming. This can be done either in
never exceeds that of boiling or in a
n be attained. The cooking is accom-
ater to the vegetables except a small
The special advantage of this
nly water which comes in contact
quantity which is formed by con-

ing vegetables than by any other
direct proportion to the time of
of the vegetables. When vegetables
of water, the smaller the pieces into
ll be the loss of nutrients. Some part

ents which have escaped into the boiling
ng the water in which the vegetables
ould be done as far as possible.
beef is issued in carcass form the
they should be used for soup stock.
bone in the garbage can of a well-
made the means of preventing waste
which might otherwise be wasted,
ess liquid from canned vegetables, left-
egetable scraps (celery, onion, and
trimmings). If meat is used in soup,
s, as this aids in dissolving the meat
g more surface to the heat.
stock should be found in every
ock, crack the bones and cut the
es and meat in a large container
dd 1 quart of water for each pound
to the simmering point and add
en cool. Fat will form on the top
taken off until the time to use the
s a preservative by excluding the air.
ay sour if kept for more than 24 hours.
an 24 hours, the stock should be steri-
at intervals of 24 hours or less. Stock
her gravies or soups and to enrich many
, and sauces.
rovide appreciable amounts of min-
Thick or cream soups also provide
Soups have an important place in
ood value, they stimulate the flow of
gestion. Soup should always be
are made by first making a stock.
up. It gives strength and flavor.
ck is allowed to cool. This results
ardening so that it can be removed
prevent the soup being greasy. To

vegetables if a vegetable soup is
s desired, etc. Each soup should be
, and other spices such as bay leaves
ed to many soups, if desired.
ut stock. These are usually cream

of celery, etc.) However, a stock
m soups if desired, for the added
soups like bouillon and con-
my messes as most soldiers prefer
consomme, if served occasionally,
from lean beef, clarified and
m two or more kinds of meat,
cold.
are made by boiling vegetables (as
n water or stock, with seasoning,
hen thickening with a batter made
k just before serving. Use of an
metimes causes the milk to curdle.
a pinch of soda (or about 1 tea-
h soda is added, the soup will
Cream soups include cream of
tomato.
m vegetables (or fish) which
der and then forced through a
h, which is then put back into the
added to thicken the soup, which
1 hours before serving. Milk may
de puree of beans, carrots, green
etc.
metimes called oyster soup) is
r drained from the oysters, to make
he soup stock for thickening and
before serving. The stew is then
s. Milk may be used if desired, and
ps usually made from fish or
are occasionally used instead. Vege-
y added. The vegetables and bacon
sh or clams, etc., until tender; or

ded, they may be browned in a
howders are usually thickened
at. Milk is often added just before
seasoned. They include clam,
potato chowders.
e made by simmering meats (usu-
cken) until tender, then dicing
Usually rice is added.
d juices that drip from meat
lear drippings are served without
s it is known as "natural gravy" and
For a brown gravy, flour is added
brown. Then meat stock, water, ov
and stirred continuously until the
d. The quantity of flour and liquid
s the amount of gravy and its con-
avoided by using only the amount of
e of sufficient flour to absorb all the
uids. When the quantity of drippings
y be added to the drippings.
ooked and cooked vegetables,
rved cold and dressed with condiments,
lads.
must be observed in the preparation
h salad greens and examine to in-
Then soak in cold water to crisp, and
its, vegetables, and dressing
d materials should be cut in uni-
at they will not lose their shape when
ould be diced and not ground.
materials they should be lightly
nds. The salad dressing should never
e for serving, except in the case of
ble for the dressing to soak in. The
cess dressing should be avoided; only
arate pieces of material. Free dressing
ndication that too much dressing was
ld be attractively served. If indi-

ate should be garnished with lettuce,
r small greens. Other garnishes that
nto, dash of paprika, shredded carrots,
pes.
ery cook should have a good
upplement the bakery goods sup-
are divided into two general
ted.
by the gas formed by yeast. The
nd starch, making them more di-
avor not present in unleavened bread.
east bread: plain dough used in
which contains more sugar, shorten-
ls, cinnamon rolls, and coffee cakes.
ade without yeast, generally being
ese products include biscuits, muf-
affles.
obtained only through the use
weights and measures given in the
adjust ingredients as you prepare
cannot be done, so you must follow
ly.
is the chief ingredient of baked
hite flour to consider for baking.
ing wheat) flours are best for bread
n of hard wheat flour possesses
icity which enable the dough to
in it by the action of yeast. Soft
ter wheat, which is generally poor
enerally used for the baking of
ur" is a blend of flours that is
eat flours. This flour is used for
give satisfactory results for pastry
ve a satisfactory cake if a richer
rtening, sugar, and eggs.
temperature for the growth of
es to grow when the temperature is
t 200° F. Three types of yeast are
t plants are alive and ready for
must be kept under refrigeration

ompressed yeast becomes slightly
dor.
ar form and is handled in the
st. It has better keeping qualities
st will keep its leavening qualities

from the refrigerator and for that
where daily delivery of compressed yeast
plants dried to spore stage, mixed
o cakes. This yeast will keep for
storage. As the dried plants are
become active again after warmth,
plied. When dried yeast is used for
uld be used.
ning best suited for the production
d doughnuts is baking powder. Baking
apidity of gas release as slow or quick
all of the leavening gas (carbon
d to the dough. The slow acting will
old but requires heat to complete the
g powders are also known as "double
es place in the cold and part after
ing baking powders are not suitable
oughnuts as the leavening escapes
be baked. A general rule to follow
ne-half ounce of slow or double
ur or 1 ounce of quick acting baking
of the following table will assist
owder he is using:
acid, bicarbonate of
onate of soda, starch _
, monocalcium
may be used as a leavening agent
with sour milk or vinegar. Canned
milk by adding 3 tablespoonfuls of
vaporated milk. Baking soda is also
an acid product such as chocolate is
proper leavening effect and give the
avening cakes made without

ngel cake. They serve as part of
muffins, and other quick breads.
he liquids used with yeast should
which might develop in the dough
ore the yeast is added. The liquids
be at room temperature. All in-
ured or weighed to obtain best re-
ngredient may result in an inferior
per control of oven temperatures
baking. Pies should be placed in
s to set the shortening in the dough
ake the filling. Bread should be
st volume and texture. The sweeter
r temperatures to avoid burning
F. and cakes at 350° F.
most used in Army messes are
. Fruit punches may be served occa-
is moderate.
—In brewing coffee by any
d be strictly observed:
in airtight containers.—Expos-
o lose rapidly some of its flavor and
—Coffee grounds from which coffee
thrown away. Never use them the
hem is sure to have a bitter and
en if fresh roasted coffee and old
coffee and old grounds is a waste,
water must be boiling to extract
coffee. It must be fresh. Water
as a flat taste which will appear in
e so that it will be ready not more
me.—Once prepared, coffee loses its
an 30 minutes becomes bitter.

h coffee for one meal.—Warmed-
aroma.
ughly scoured daily, some of the
ee will stick in the corners of the
ubsequent brews.
uld not be dried, neither should
Hot water cooks in the coffee stains
n subsequent brews, imparts a bitter
er the bag is rinsed in cold water,
er until time to use it again.
ractice of some cooks to make
as the fire is started in the morning in
lves. This is bad practice. It means
rved at the mess table. Every mess
percolator, or tricolator for the purpose
the kitchen detail, members of the
arlier or later than the regular serving
king small quantities, use a level
to each cup of water and add 1 level
of coffee per man is ample for
for 100 men or 2y2 gallons for 20 men.
f roasted and ground coffee and 2!/2 gal-
the number of pounds of roasted
umber of men to be served by 20. For
erved, 4 pounds of coffee are required.
f water, multiply the number of
Thus, for 80 men, 4 pounds of
water are required. These propor-
r should be used regardless of the
er boiled, or made in percolators,
iled coffee.—Heat fresh water in
just reached the boiling point. Place
k; tie the top. Ground coffee expands
of room in the sack for this expansion.
in the coffeepot or boiler and pour the
ffee may be suspended or dropped into
k of the stove; do not permit boiling.
the grounds can be removed easily as
ometimes a sack may not be available.
s placed in the bottom of the pot or

red over it; at the end of 10 minutes
he coffee by the addition of a small
er cold or hot water. The use of
time required to complete the brew.

s the coffee will be ready to serve in
over the top of the tube. For
fficient.
made in a utensil having three
er, the center for ground coffee, and
e. Filter papers are usually pro-
of the center compartment before
type of utensil is sold under vari-
Filtrator," etc. For best results
Place the filter paper in the bottom
he ground coffee and cover with the
sually provided; then pour in boil-
ater has filtered through the
compartment, the beverage is ready
beverage to equalize strength
must be made to keep the lower
If of earthenware or glassware,
just before serving. If of alumi-
laced on the back of the stove. Do
oil.
d hot occasionally in lieu of coffee.
e served often as an iced beverage,
r earthenware utensils, if avail-
flavor and tend to blacken the tea.
1 gallon of water should be used in
ality of the tea and the strength of
s of tea leaves to 1 gallon of water
he average person.
water to a boil. Place the dry
top, and drop the bag into the boiling
efore, leave plenty of room in the
of tea to remain in the water for
tea leaves are allowed to remain
s the tea becomes stronger and bitter.
ur times during the period it is in
serving, to equalize strength

on the bottom of the container
Unlike coffee, tea may be made sev-
n earthenware or glass containers,
roma. If lemons are available, they
e tea in lieu of milk, for those

ink should be made in concentrated
antity of tea leaves, and one-fifth the
are the same as hot tea, but a suffi-
cooling. Just before serving, add the
cold water or chipped ice or a com-
orously in order to equalize strength
rially improves the flavor.
good beverage, especially for the
ocoa to 1 gallon of liquid makes a
The best results are obtained when the
nt milk and 25 percent water. The
d, with corresponding increase in the
mes necessary to reduce cost. Cocoa
latability and body, and is generally
placing the ground cocoa in a pot,
boil, then adding sugar and milk. A
thick paste with the ground cocoa,
is method prevents lumpiness.
out the sugar when making cocoa
he table according to individual taste.
ement.
llowance of food for the sub-
y.
dier (and certain other military
my Regulations to receive one ration
e.
of rations are provided:

ain conditions of military service, and
ons. For example, the travel ration
do not require cooking and therefore

d trains or where cooking facilities
ion.—The garrison ration is that
persons entitled to a ration, except
h other rations are prescribed, and

food. For example, if a company
n on July 1 and the value of the ration
master gives the mess credit for $30.
om the quartermaster up to a value
an $30 worth, it is entitled to the
e ration savings privilege. The
ny fund and may be spent at any
ence, the accounts are settled by
h.
ation is that prescribed for use
mergency when the garrison ration
ind and no ration savings will be
bstitutes will be prescribed by the
nder of the field forces and will con-
will correspond as nearly as
or substitutes therefor of the garrison
will be issued as often as circum-
will correspond as nearly as
of field ration A with the exception
r canned products will replace items
will consist of previously cooked
metically sealed cans, which may be
ll consist of six cans per ration as
egetable component.
ar, soluble coffee, and a confec-
will consist of three 4-ounce bars
s intended for parachute, air-
It consists of previously cooked or
wrapped so as to be impervious to
three boxes per ration, each con-
its, canned meat, malted milk tablets,

st box also contains soluble coffee and
paste; the supper box, lemonade
r K field rations are to be issued
der of the field forces. In time of

available may, for training purpoi
er authority.
mbination of types C and D may
ll normally consist of two cans
onent, two cans of the crackers, sugar,
of the 4-ounce bars of concentrated
s not concerned with the com-
ion. The organization commander
of foods to be purchased out of the
ed not be, and usually are not,
nts of the garrison ration. The
wance to purchase foods required
y the menu.
kind, the Army cook is directly
nd substitutive articles which are
that neither the organization
nor the cook knows in advance which
e articles of the field ration will be
may become necessary to combine
substitutive articles in order to
e might be issued for 1 day fresh
in sufficient quantity to serve alone.
hen the field ration is being issued
entirely consume the issue each
any portion.
and utensils 72
ances; directions for use 73
ils 74
—a. It is of great importance

ulously clean and in good physical
ires to eat food prepared by a cook
ers from any ailment (a cold, or
source of transmission of his ailment
self clean he may transmit disease

sh his hands frequently, and always
d shave, bathe, and change under-
if necessary, in warm weather. His
d as soon as it becomes soiled. Finger-
hort and free from dirt. Regulation
nitary and should be procured regu-
acted by a cook or other kitchen per-
ted to the entire command, they should
ms of illness, infection, or contagious
n and treatment. The cook must be
eezing when this might carry germs
r burns, no matter how slight, should
ent infection.
cooks are not merely for ornament;
uff, or dust from the cook's hair falling
be worn at all times when in the
ts when serving meals.
ork.—This plan originates with
assembling or the preparation of the
ng. The third step is the cooking or
ice. The fourth and final step is the
definite plan of work a cook can
used in preparation of the food and
d. A thoughtless cook often leaves a
nsils behind him, thereby justly incur-
hen police. In order to work rapidly
mself and others unnecessary steps,
understand the recipe upon which he
menu for the day and make definite
l the dishes and foods called for.
ork without a well-laid plan. The
nticipation will avoid much unneces-
rushing. The cook should think of
ow he did it before, and then try to
time. He should also observe how
be alert to adopt any time- or labor-
see others use. Recipes should always

one is sure from long experience that
ents should be accurately weighed
ormity in quantity, volume, and flavor
er and intelligent corrections or adjust-
ng better dishes or larger or smaller

ents and utensils.—It is
h utensil and keep it there, clean
used, including the kitchen utensils
uld be assembled within easy reach
der to save time and steps. For
atter, many steps and much incon-
les required are placed conveniently
he work is to be done. Also, the
ted prior to beginning the mixing.
batter there is no time to collect
to mention the inconvenience and
rom. This principle applies to all
appliances; directions for
hly familiar with their ranges,
appliances; know how to operate
arts thereof produce the greatest
hese appliances may be most effi-
e heat surface of the Army range-
s:
est amount of heat; the No. 2 next.
os. 5 and 5a the least. A food to be
o. 1 eye. Should it be desired to
must be removed to eye No. 5 or
es a long, slow process of cooking
thout fear of burning if placed on
derate heat Nos. 3, 3a, 4, and 4a eyes
ng requires a gentle heat applied for
e, provide an exceptionally rapid
s in quantities. These cookers are
y produce food of excellent quality,
th very small loss of the nourish-

and, in addition, require little or
ds to scorch or burn. Pressure
tomatic steam cut-off which is con-
ng of the doors, to avoid accidental

electric ranges or electrical appli-
are must be taken to prevent damaging
handling or spilled foods. Any food
cularly on the heating elements, should
xing machines, chopping and slicing
d be well cleaned immediately after
be kept sharp, and all machinery
rt, and grease.
utensils.—a. Responsibility of
ooking to give the proper care to
tchen equipment. To do the best
equipment be kept in good condition.
wing instructions will insure kitchen
ion at all times.
. 5.—The Army range No. 5 is the
y kitchens in permanent barracks.
made with small amounts of coal
with longer intervals between firings.
nd will result in a smaller con-
uld be cleaned out frequently, sev-
rate bars will burn out quickly, that
if ashes under the firebox are allowed
e grate bars.
ut and the top and outer surfaces
bed with greasy cloth daily. A greasy
re range keeps it in better condition
a week.
ek the range should be thoroughly
the top and sweep the top of the
es. Remove the soot with a scraper
ntel should be wiped often with a
y, washed with soap and water. This
and grease and thus soiling the tables.
never be maintained. Such a
ooking; on the contrary, it often causes
oked on top of the range may become

scorched or overcooked. An intensely
ater piping and warp the top sections
graph 77.
onsider in using electric ranges
elements through rough handling
or heating elements. Any food
ediately.
he burners of gas ranges, the
ff heat. The burners should be
not appear to be heating well,
the attention of a plumber who
nt by adjusting the air supply to
d utensils, such as boilers, dip-
s, measures, basting spoons, etc.,
water, or scoured, if necessary, with
each time after using. They should
nned if possible) and hung in a
ecome rusted they are unsani-
e mess sergeant. Towels should
hes if they can be air-dried. Usu-
ent to dry dishes but is not always
specially such utensils as egg beaters.
lean stove mantel the heat will dry
emembered that unclean utensils,
s, etc., may impart an unpleasant
re used; also, that germs are in
eanest kitchen. Therefore, every
ately after use by washing in warm
g water. This rinsing in scalding
essary to clean (wash) the uten-
his is bad practice, as scalding
eggs, on the utensils and makes it
ough utensils have been cleaned
y they should be rinsed or dipped in
to kill germs or remove dust which
ensils, as tinned boilers, should be
en received.—The black iron

d to Army messes should be washed
n warm soapy water to which a little
the case of new and unused pans,
araffin coating put on by the manu-

pans.—It should be a routine
pans when first received by the mess.
he pans should be thinly and evenly
ute. Lard is better, but lard substi-
placed in a medium oven (325° to
hour. This burns in the coating of
d surface, closing up the tiny pores
t. This process is often called "blu-
se in the mess causes the burned-in
off, this being indicated by shiny, light-
s the pans should be washed, dried,
wn in (b) above.
must be kept thoroughly clean
oked food or dirt are left on the
d to other pans when the pans are
d or dirt on the inside of a pan will
ant flavor to any food subsequently
Black iron pans should be scoured
dirt as scouring tends to remove the
dirt so that it can be removed by
After washing, scald, air-dry (by
arately (not nested).
ral.—Under the direction of the
on duty is responsible for the service
ready at the proper time and placed
ve manner. It is of little use to
a food if it is to be sent to the mess
e appearance. On the other hand,
ealing when served in an attractive
attractively served plain food which
an ordinary manner. Therefore,
serve attractively.
1) Koast meats, as beef, veal, pork,
thickness and the slices laid evenly
vy is spilled on the edges of the
.
d potatoes, turnips, etc., should be
thrown into the dish.
d hot, as soups, meats, vegetables,
ally hot. Nothing is so disappointing
rving dishes should be kept warm,

ge mantel or by other means. Cold
d the cook must use foresight to
of serving to accomplish this. Hot
d on the tables until just before the
be placed earlier.
ly cut. Pieces of cake should be
sh without excess loose crumbs.
utter, olives, etc., and to fresh
n onions, lettuce, celery, sliced toma-
the tables makes these foods much
s, pears, grapes, bananas, etc.,
erved chilled, and therefore should be
It is economical and good mess
and pears before serving, to pre-
mess hall, and to encourage the con-
le. A saving can be made in this
whole apple or other fruit; also the
greater appeal to the men. Large
nto smaller bunches.
e of the best ways to make food
fect of color contrast is very
salad is much more attractive if
pepper are spread over the top
kled over mashed potatoes or
ppetizing and appealing.
e methods of garnishing:
o garnish roast meats. Sprinkle
e a little around the edge of the
omato, or a few french fried
een lima beans, diced celery, small
sliced green pepper, or cooked car-
atter.
ved, instead of placing all the
w strips over the liver.
oysters, etc., may be garnished
of lemon and may also be garnished

ces of french fried potatoes.
improved in appearance by
-over the surf ace just before serving.
e sprinkled with paprika.
rd-boiled eggs.
ese with apple pie are much appre-
een peppers greatly improves the
ecially if cooked with the tomatoes dur-
king.
be greatly improved in taste and
edded coconut and canned sour red
d over cornstarch or tapioca pudding
ead coconut improves appearance and
g.—Following is a list of some of
d for garnishing. The quantity re-
ooked.
, diced, or cut into fancy shapes.
cut into small balls.
sliced, or cut into fancy shapes.
s.
d.
cheese.
ncy shapes.
hole or pickled.
, sliced, or cut into fancy

and shaped into small balls,
dual plates with a pastry
in fancy shapes.
handling 77
78
o. 1 in baggage car 79
range M1937 on troop trains 80
fundamentals of cooking are
he chief difference is in the equip-
miliar with the handling of wood
ally too much heat is used with
is experienced with the wood fire
e field range M1937 can be oper-
ty, the cook should be trained in
o accommodate the range to be used
ld be prepared on the top of the
s especially true when either field
menu should also be planned to ac-
that require long cooking should be
limited. Hot cakes should not be
direct from the griddle to the man.
an be prepared in much less time
ven without difficulty.
nd handling.—a. When
d by troops in the field when not
other cooking equipment.
e types of field ranges—Army

e No. 2, and Army gasoline field
operation of field range No. 1.—
ete, weighs approximately 264
e addition of the Alamo attachment.

n. It consists essentially of two
e boiling plate. The boiling plate
the Alamo attachments, Nos. 42A
o. 1 is ordinarily set up by level-
cing the oven (No. 41) and boiling
hat the oven door and the firebox
raw together 42A and 42B and secure
) into 42A and rest 42B snugly
the oven. The oven should not be
sheet iron along the sides to warp
ent earth, however, should be
sed end to prevent the passage of gases
above the straps along the sides and
9.) If heavy weights, such as large
e boiling plate, lay angle irons across
come on the walls and not on the
vent warping and breaking down
few shovelfuls of earth should be
overed by the boiling plate (see fig. 19)
ults are obtained by using short
ld range No. 1, with Alamo attachments, assembled for use

d the firing end of the boiling plate;
es, pushing them under the boiling
ce for several days, it is best to
) about 18 inches wide by 6 inches
of the boiling plate, say 6 feet, slop-
epth at the back end (fig. 20).
or without trench.
extend under the boiling plate
attachment (just enough to facili-
under the oven. When the range
, no difficulty will be experienced
ure in the oven, both for top and
s in the same spot for a longer time
me dried out and hot, and it may
ns about 2 inches off the floor of the
the use of angle irons or other
ace under the bakepans. Never use
t would cause a hole to burn in
considerable length of time in
on a base of bricks or of stones and
dug under the range. The ground
e laid if sufficient bricks are avail-
ly, on the level ground or on the
of the range. Then remove the
ruct a wall, 3 bricks high and 8
e line between the oven and boiling
of the brick walls. Under the
edge, spaced 3/4-inch apart. These
. The spaces (fire channel) inside
No. 42 and gas chamber under
42B, and under oven are about

n dug as in figure 21. Bank outside
of range with clean earth.
g for range with attachments.
y to install this range for cooking on
oor of a house, shed, etc. To install,
feet long, and 4 feet 6 inches wide; fill
boiling plate on top of the sand,
y is available, remove all stones,
nd sand. This foundation will become
the burning of the floor.
d operation of 'field range No. %.—
complete, weighs about 150 pounds
o cook for 55 men. This range does
s. It consists essentially of two
oiling plate (No. 62).
ractically the same as No. 1, the
sition and the projecting collar being
one end of the oven for that purpose.
me manner as when using the No. 1
lace for several days, it is best to
oil, about 16 inches wide by 6 inches
r free fueling, say 5 feet (see fig. 22).
ld extend under the boiling plate and
—just enough to prevent choking of the
play freely on the bottom of the
oo hot for baking and the bottom of

(1) Care of ranges.— (a) A tin
amber which may be used if for
n is too hot. Should the bottom be
n should be removed.
en wood is obtainable. If pos-
t of the fuel should be wood, for
destroy the range.
e above and on the sides of the
aned at least once a week. This also
.—When breaking camp and
portation, draw boiling plate No. 42
ull apart, and remove Nos. 42A
d below:
e No. 1 for transportation, place
d. Set boiler No. 50 inside of bake-
de of boiler No. 50. Place tent
bottom. Telescope the four joints
wo forks, three knives, one steel,
erns. Place joints of pipe contain-
1. Place meat chopper in boiler
Place two basting spoons, one
oiler No. 51, on top of pipe. Cover
0. Place bakepan No. 52 upside
be taken that bakepan handle? are
Place stovepipe elbow in No. 54.
Place covers Nos. 54, 53, 49, and
ce nested boilers Nos. 48, 49, 53, and
epan and nested boilers Nos. 50
e the oven door and lock with
t front corner of oven No. 41, and

serting bar in crimp. This bar now
d prevents sliding. Place boiling plate
ng over stovepipe flange and engaging
set up, front and right side, with boiling plate and Alamo
e by fastening hook on front of boil-
ange. The range is now secure for
26, incl.)
No. 2 for transportation, place
Set boiler No. 50 inside of bakepan

o. 50. Place tent guards on bot-
our joints of stovepipe. Inside
one steel, two spoons, one lantern
p, rear and right side, with boiling plate and Alamo
dipper and elbow alongside
n No. 52 alongside of boilers,
0. Place bakepan No. 52 upside
range oven. Place the boiling
ngage the flanges on the inner
the door end of the oven.

B (1).
(1).
e No. 1.
).
e (firing end) to lug above the handle
range is now secure for transporta-

.
ge No. 1.
et up, front and right side, with boiling plate.

t up, rear and right side, with boiling plate.

).
(1).
for field range No. 2.

937.—a. Description of
gned to perform a variety of cooking
Either white or ethyl gasoline
th cookiug equipment in place.
may be operated with wood as fuel.
d for this purpose. The construction
it suitable for any size organization
r three units may be installed across

k, opening toward the rear of the
rom the cabinet and may be used in
with cooking vessels uncovered, and in position for serving
cabinet. The fire unit may also be
.
latched together for cooking in transport, showing tie-iu
k or railway car. (Right-hand unit is set up for
or frying, and left-hand unit for griddle cooking).
(1) Close all valves tight.
ight.
ty filter disk; wipe filter cap
disk.
n.
unds.
n.
of burner arm and open flame
green by adjusting air valve.
d generator is hot.
ame valve.
utter.
e.
sed when hot.

lose fuel valve first and remove
uel tank before each meal. The
range for about 4 hours. If re-
he flame is out and that the burner is
that gasoline is treacherous if not
the shields with steel wool and
r surface with the steel brush.
slot cleaner.
h water or gasoline. Do not use
he mirror clean at all times.
and take the filter case apart. Re-
ft out the generator. Clean all pas-

tor cleaner wire. Do not remove
r case body.
once a day. To clean the fuel
out one turn. Loosen the generator
e valve from the front panel. Re-
he two open end wrenches. Clean
sure that the reamer enters the
mer. Replace the jet and pull the
tight.
be cleaned frequently. To clean
e packing gland and remove the stem
gland must come out with the
e of the flame valve body and be
generator tube fits properly in the
screw is tightened. Only moderate
crew. Excessive tightening may
If a leak occurs at the flame
be reseated with valve grinding
ew filter disk each time the jet
ilter disk in the filter cap be
emoved from the ground joint
he filter body.
hreads of the filter case cap
e filter case cap screw gasket.
th the wrench. Avoid excessive
temperatures for boiling in the
g in the roasting pan at the same
unit is operated in the bottom posi-
aked in the roasting pan. All
e baking pan placed inside of the
er on the roasting pan when
op door of the range closed. Fry-
ting pan without the cover, the fire
ition. For griddle cooking the cover
and placed on the brackets in the

e unit being in the top position.
d burning grate (fig. 34) is pro-
It is carried, folded, in the bot-
e. It is used in the bottom fire
t up on the ground.
Handle the range cabinet and
uld be removed promptly. Clean-
g powder and rag or with steel wool
fuel tank. Invert the fire unit
ank.
r slots by pickling for a few
of hot muriatic acid.
e set up for use.
e cook pot cradle rails occasionally.
whenever it is over the fire.
d joint. Avoid dropping objects
lied with the range. Do not use
.— (1) A leak at the filter case
ow flame at the point of leakage, may
joint surface or by a loose cap screw.
gh not excessively. Tapping the
may stop a small leak. Regrinding
und joint surfaces have been injured.

htening filter case cap screw too
are clean, moderate tightening
et may be caused by dirt in the
the flame valve when the generator
to put the generator tube into this
screw is tightened. An injured
rinding in with valve grinding
nerator yoke screw may fracture
essure will make this joint tight.
hould be set up moderately tight.
d by dirt at the point of the flame
d by turning the valve stem back and
on.
aned frequently the opening will
may be remedied by closing the
Ream a dirty jet at the first chance.
passage of fuel through, the disk,
Replace the dirty filter disk.
ase body and in the generator tubes
t cleaning they will choke and stop
icult to clean if they are allowed to
ssages about twice a week will
se for the spare fire unit with each
be used as a water heater (fig. 35).
d on this heater. The shield, for tise
d inside of one of the cans. It is
ed to hold the heat to the wall of
36, 37, and 38).

tank.
tank.
trap.
up for use (case, can, can cover, and can shield).
by % inch.
ields.
ld type.
, new type.
e cap.
ly.
valve.
valve.
.
nt.
ve.
ve.
valve.
flame valve.
e valve knob.
gasoline fire unit.
b lock and fitting.
ew.
head, %-inch opening.
head, %6-inch opening.
h opening.
ease.
e numbered parts tbe following items are avail-
, shown on sectional view of gasoline fire unit,
fire unit only. Numbers 102 and 102-B are
nge No. 1 in baggage car.—
1 in a baggage car as part of an
when kitchen cars are not available,
long by 5 feet 6 inches wide and
easurements), with bottom, using
ble. Line the sides, ends, bottom,
alvanized iron or zinc. Place box in
ise on one side of the car about 2
ch air space between bottom of box
t to about 2 inches of the top.
rt at each of the four corners
range in box, front and oven end
d deep enough in the box so that when
at on the edge of box. Place boiling
top of angle iron on rear of range.
ner of boiling plate flush with top
ents are not used when range No. 1

r.
e firmly to box by means of strap
telephone or telegraph wires at points
etween range, boiling plate and side
heat from escaping. Three and
nstalled in a car.
ts and tools.
ing windows from car; tack tent
e, over the opening, one on the out-
ide. Carry stovepipe up and out
should extend about 6 inches out-
be placed on end of pipe facing
toA'epipe firmly to both sides of
on on floor of car by nailing
ds of box. This is important and
ment to that supplied with each
d iron water cans, two galvanized
w, and 100 feet of wire.

parts and tools—Continued.
n every possible occasion when stops
up in a freight car, a hole would
car for the stovepipe, using tent guards
er this opening.
oops on a train carrying a kitchen
een installed, will issue such orders
watchful attention being given the
continuously by day or night.

ide, as shown in figure 39 will serve
tion while the car is in motion.
unless absolutely necessary as
d to pay for repairs necessary to
n.
talled in baggage car.
eld range M1937 on troop
erican Eailroads considers that;
can be safely used for cooking on
perated in accordance with the
ched together as a battery, will
a baggage car, and secured by stay
cated in figure 40. The wooden
nny nails or with lag screws, which-
ge to the car floor. The large hook
be run through a link of the
against the outer ends of the
urnished has a wooden interior,
hes from the side of the car.

will be made under the super-
r.
filling can is furnished as standard
Only one such can of gasoline will
e the number of range cabinets in-
event two such cans of gasoline may
e placed in individual wood con-
as indicated in figure 41. The wooden
ed from the ranges as is practically
ured to side wall of baggage car.
ride fire extinguisher and one
in the car for each range set of three
of gasoline in excess of the quantity
e is prohibited, arrangements will be
y cans en route.
the other end of the car or out-
r refueling. In no event will units
re in the car or while the car is in
re units will be supervised by a
quipment normally provided for
hibited on troop trains. The fire unit

may be carried on troop trains as a
ened to the floor of the car.
zard when ranges are installed
s, a metal sheet will be placed under
r the entire floor area occupied by
east 4 inches beyond the front edge
al or heavier is suitable for the
ine can.
e box is always a great con-
nd an improvised one may be con-
oods box inside of a larger one,
filling the space between the two
st, gunny sacks, leaves, grass, hay,
cting material. Or even better,
d and packed around with materials
the field, sink a packing box of
prepare a close-fitting cover in
dling. It is well to surround the
ked straw or grass to prevent dirt
. To provide drainage, bore
box, and if practicable, put a
bottom of the pit before installing
rovide a double box (fig. 42). It
the double top the ice will last
ge should accumulate only from
kits or plates and unavoidable
ces should be held to a minimum.

cooking utensils, etc., should be
ood should ever go into the garbage
x (double wall).
cilities are not provided for dis-
becomes necessary to dig a slop pit.
ed as they attract flies and spread
amp of other than temporary dura-
liquid garbage through a box sieve
urn all solid matter in the range
and keep it free from flies, make
irt, and provide a detachable box
it should generally be about 2y2

deep when dug in clay, and should
rocks. In more permeable soil
t reduced.
r, dig two trenches 10 feet
secting each other. At the point of
ches deep, gradually shallowing from
cks until about 18 inches deep at
on of company incinerator.
n place four boards to support an
und the barrel pile sods of earth
e a fire in the trench under the
out, leaves a hard cone (fig. 44).
wind, leave one trench open and
ar the cone with boards, turf, or
through the open trench and
as a flue. If the soil is full of clay
can be done by using sods.

a large organization kitchen can
eans. At the end of each day the
ked out of the fireplace and a fresh
fire is kept up by dropping fuel
rbage is fed to it in the same manner.
sfactory for disposing of waste water.

es do not include all the
due to the fact that all recipes are
owever, a good cook will always
nal recipes from commercial cook-
s which are suitable for an Army
re based on service for 100 men.
ater or smaller number of men can
amount of each ingredient pro-
e and ease in finding, the recipes
in groups as follows:
game, and omelets).
nged in alphabetical order. The
er of the various ways in which

of the many varieties of foods and
ess.
experienced cooks often vary as
equired to prepare various dishes
s variation of opinions is due to
heir knowledge of the preference
recipes in this manual are designed
not definitely know the exact quanti-
will produce satisfactory results if
ties shown for 100 men may be
erienced cook and should be so modi-
conditions justify or demand this. The
mess will vary according to the char-
mber of absentees, the season of the
nd the same mess will require notice-
ent upon varying conditions of serv-
d follow the recipes contained herein;
sfully deviate from the recipes under
s should know by experience the proper
atisfy their own messes. This knowl-
nt study of these and other recipes
esses which they serve, as evidenced
on of the dishes offered.

s) 121
147
0
unds sugar or molasses
ilk, evaporated
gs
akes except that no melted fat is
it should be mixed with the eggs, water, and
water
, evaporated
ggs, beaten
at
g water and boil for 5 minutes,
Add the milk and the 1 gallon
baking powder, salt, and sugar,
and melted fat. Beat well and cook
melted
rated
arts water
alt, and baking powder. Beat
evaporated milk. Turn this mixture
add the melted fat. Then beat
er seems too thick, add a little more
ddle iron or clean stove top with
r out the batter, a spoonful at a
on both sides. Serve hot with
es should be cooked a few at a
r a meal are cooked before start-
ed will become tough and leathery.

s sugar
hen add sugar and hominy, and
tender. Remove to the back part
bout 40 minutes. (A double boiler
y inserting the boiler containing
erve with butter or sirup.
nces salt
om the boiler, spread about 1
d allow to cool. Cut in pieces
r, and fry in deep fat. Serve
e salt
gallons. Whip well for a few
mon extract may be added if de-
atisfactory substitute when fresh
llow 7 gallons water
hen add the sugar and corn meal,
event lumping. Cook for about
nd about the same length of time
vegetable dishes and serve with
milk.
lt
orn meal mush. Pour the mush
depth of about 1 inch, allow to cool,
uare, dip in a flour batter, and fry
er and sirup.
d by dipping each piece in an
ur.
oatmeal (recipe 10), using 9 pounds
s of oatmeal.
whip the oatmeal in slowly, adding
et simmer 30 minutes and serve with
he packages.
d flour
e careful not to cut bread too thick).
flour into a batter. Dip slices in the
a griddle. Serve hot with butter or
, or 16 cans milk, evapo-
ints water
used. Place the bread in a large
ird full) and brown in a 15-count
with hot sweetened milk poured
nions, chopped
nd pepper to taste
and boil for 1 hour. Ten minutes
f stock to make 10 gallons of soup.
epper.
acon, diced
r to taste
nned)
d boil for 1 hour. If fresh to-
t be stewed and pressed through a
ving, add enough beef stock to
to taste with salt and pepper.
bacon, diced and browned
ns tomatoes (No. 2% or No. 3 cans)
pper to taste
eans. Place them and the soup
o simmer for about 5 hours, or until
d will pass through a colander. Ten
omatoes, the diced and browned
make 10 gallons of soup. Thicken
taste with salt and pepper. Serve
e, if desired
1 bunch parsley, if desired
and pepper to taste
dvantage on days when simmered
he beef until done, take it out and
very fine and add the stock and
e beef was boiled; if desired, a little
before serving, add enough beef
Season to taste with salt and
th chopped parsley.
, wing 6 ounces parsley, chopped fine
pper to taste
well done. Remove the bones and
n simmer for 1 hour. Remove the
he chicken very fine and place in a
add the rice and boil for 30 min-
add enough beef stock to make
chopped parsley.
made only when chicken is being served in one

ewed, or fricasseed. It is not economical to
of making soup. On days when chicken is

crap meat and bone from wing tips, necks, legs,
n soup.
pounds onions, chopped, browned
wned 2 pounds flour
Salt and pepper to taste
, and onions in the beef stock until
ed, wash thoroughly to remove sand.
ter and serve h.ot. Season to taste
nough beef stock 10 minutes before
d 2 pounds bread
milk, evaporated
lons beef stock
Salt and pepper to taste
a bakepan, then transfer to a boiler
and beef stock. Boil until done, about
tock 10 minutes before serving to make
preferably dried-out bread) in the
the chowder when the potatoes are
ason to taste with salt and pepper.
ns beef stock
milk, evaporated
d, diced
nd pepper to taste
a bakepan, then transfer to a boiler
stock. Boil until done (about 20 min-
0 minutes before serving to make 10
ferably dried-out bread) in the oven
the potatoes are done. Add the milk
l. Season to taste with salt and pepper.
ne 2 pounds fat, butter preferred
ur, browned in the fat

d pepper to taste
es, add the beef stock, thicken with
h, pepper, salt, and celery salt. Add
10 minutes before serving to make
nds flour, browned in fat
evaporated
t and pepper to taste
nd boil about 1 hour. Season to
d salt. Thicken with batter made of
serving add the milk. Add enough
ving to make 10 gallons.
butter preferred
ounds flour, browned in fat
pepper to taste
d bring to a boil. Break up the
elery salt, mustard, salt, and pepper.
d add the milk and a pinch of soda.
s before serving to make 10 gallons.
or 7 gallons beef stock
and pepper to taste
10 minutes in the beef stock. If
tock until well done. Add enough
ving to make 10 gallons.
bean soup, substituting lentils for
oes (No. 3 cans) or equiva-
matoes
d pepper to taste
ut 1 inch long. Add macaroni,
stock and boil for 40 minutes, season-
Add tomatoes and boil a few min-

enough beef stock 10 minutes
s.
pper to taste
seasoned soup stock. Add enough
erving to make 10 gallons.
make a stiff dough
f ounce of salt with each pound
he sifted mixture, and mix with milk
ormed. Roll the dough out until it
sprinkle a little flour over it, and roll
the roll about one-eighth to one-
a board or cloth in the sun to dry.
ons, diced
epper to taste
s (about 1 inch long), wash, drain,
redge with flour, and brown in fat
op of the stove. Add to the stock
d simmer until the meat is tender. If
ened with a flour batter. Just before
make 10 gallons of soup.
cans 5 cans milk, evaporated
epper to taste
s. Add flour to the liquor from
er. Add the batter to the stock and
oysters and simmer 5 minutes.
tes before serving to make 10 gallons.
n chowder (recipe 21), using 10 pounds

nds fat, butter preferred
r, browned in fat
owned Salt and pepper to taste
l well done, then pass through
in. Thicken with the flour batter.
porated milk. Add enough beef
o make 10 gallons.
at, butter preferred
our, browned in fat
ed Salt and pepper to taste
k in the boiler, and let simmer
thoroughly broken to pieces. Pass
ler, and add a batter made of the flour
at least 1 hour before serving.
nough beef stock to make 10 gallons
uree of beans (recipe 34), using
d or fried in a little fat until brown,
d simmer about 2 hours or until car-
uree of beans (recipe 34), using 5
5 pounds of beans. Only about 1
atoes
uree of green peas (recipe 36),
r the equivalent in fresh tomatoes),
uree of beans (recipe 34), using
ad of 5 pounds of dry beans. Two
milk or 3 quarts of fresh milk added
ve the flavor.
2 pounds fat, butter preferred
ur, browned in fat
wned Salt and pepper to taste
the cold stock and boil until potatoes
s, seasoning to taste. A stalk of fresh
be used as additional seasoning.
atter. Add enough beef stock 10
e 10 gallons.
puree of beans (recipe 34), using 5
ad of 5 pounds of beans.
diced and browned
epper to taste
rowned
bacon, onions, and cold stock, and
beef stock
wned, Salt and pepper to taste
cold stock and let simmer for 5 hours.
tes before serving to make 10 gallons.
6 cans 2 pounds flour
sugar
opper to taste
n the stock and boil for l1/^ hours.
e soup through a colander to separate
atoes. Replace on the range and thicken
with caramelized sugar. Add
before serving to make 10 gallons.
r 6 7 gallons beef stock
pepper to taste
d mix all ingredients. Season to
lic. Boil for 1 or 2 hours. Add
fore serving to make 10 gallons.
ck
ry
Parsley, chopped
epper to taste
edients. Start in cold water.
gh beef stock 10 minutes before
ey may be added as a garnish just
ables may be substituted for those
ame and omelets)
unds bacon, breakfast
f dry salt issue bacon is used,
ling water, boil for 5 minutes, then
e or in a quick oven. Drain off
o that all the bacon is thoroughly
t cakes, etc., 10 pounds bacon are
pounds each. Wash thoroughly
or 2 hours. Slice and serve.
ender 2 pounds carrots, diced
matoes (No. 3 cans)
nd 1 clove garlic, chopped fine
r to taste
about 5 pounds each and rub with
r pork) into strips about the thick-
ngth of the pieces of beef, using a

ally spaced slits in each piece of

. Insert in each slit one piece of bacon,
pper, and one slice of pickle. Brown
ke a gravy of flour, fat, tomatoes,
a pan, pour the gravy over it, and
k in a slow oven (200°-250° F.—
until well done. Remove meat from
lace in the gravy and cook a little
platter with the gravy poured over it.
y should be very spicy, therefore,
aves, or Worcestershire sauce.
s 1 pint vinegar
aste
ng about 5 pounds each. Wipe with
owned on all sides. Season. Place
ettle or any covered utensil. A heavy
d onions and vinegar. If the meat
is not necessary. If the beef is lack-
o lard with strips of fat or place a
nds of fat pork or bacon are required
s the flavor, melts, and bastes the
oven (200°-250° F.) or on top of stove
to 5 hours, depending on tenderness
e turned three or four times while
om utensil and slice. The pot roast
ways: Make a thick gravy in the
asted and pour this gravy over the
a gravy of the desired thickness and
es
ot 8 pounds turnips, sliced
fine
ds flour
d pepper to taste
ng about 5 pounds each, wipe it

l in flour. Place vegetables in suffi-
y cover them and boil until soft, then
coarse strainer. Sear the meat on
ed, transfer it to a kettle or kettles.

it is well to cut about 2 pounds
d bacon, and lay on top of the beef.
the vegetables and their liquid
preferred seasoning. Cover tightly
hours, turning twice. After the
tle. Thicken the liquid remaining in
ur it over the meat.
d, if it has been in brine until
and bring slowly to a boil. Drain
esh cold water, and reheat. As soon
heat, add a few whole peppers, and
below the boiling point) for 2 or
quantity of beef, until the meat is
vered during the cooking process,
ing hot water from time to time
ed. Carrots, parsnips, and potatoes
process, if desired.
cans milk, evaporated
eef stock or water
a separate pan as follows: Melt
nstantly until thoroughly blended
ittle at first, then enough to thin
nder. Season to taste. Pour the
simmer until the meat is tender.
urry powder
taste
d place in a bakepan. Cover with
on to taste with curry powder
powder is used). Cook in a slow
nts) about 3 hours. When nearly
batter. Serve hot.

nd 1 gallon beef stock
and pepper to taste
chopper, soak the bread in cold
r by squeezing. Mix the meat and
with sage to taste, add sufficient beef
consistency as hash, and spread 2 or 3
a well-greased pan. Spread a little
or 40 minutes in a medium oven
. Serve hot with meat and gravy.
s causes the dressing to become dry
d on toast
d beef 2 bunches parsley, chopped fine
% ounce pepper
llons beef stock
ces bread (about 12 pounds)
the flour. Cook a few minutes to
nd beef stock, stirring constantly to
beef and cook 5 minutes. Add the
on toast.
s 3 pounds fat, butter preferred
er to taste
the beef diced into 1-inch cubes,
e range or in a quick oven (400°-
out 20 minutes. Sift in the dry flour
5 minutes. Add sufficient beef stock
ix thoroughly. Cook on top of the
50° F.—18 to 20 counts) until well
d flour
r to taste
excess water by squeezing with the
add the bread and minced onions

kes of about 3 ounces each, roll
rown. Serve hot with tomato
ed by dipping in egg batter before
ef stock
cooked Salt and pepper to taste
d the beef stock until the mixture is
sh and place about 3 inches deep in a
and grease lightly. Bake in a
2 counts) for iy2 hours, or until
mixture of both, or corned beef
eef stock
s bacon, sliced
to taste
low to drain. Chop and brown the
queeze out excess water, and mix
with thyme and stuff the holes in
e the hearts in a bakepan with a
make in a medium (325°—400° F.—12
ts have become nicely browned,
ld be reduced. Cook until done,
n and serve.
eaten
ef stock
aste
c together. Add beaten eggs, salt,
oaves about 4 inches wide by 3
n is wide. A loaf of this shape can
e and about the proper size for the
d their shape. Then make a batter

his over the loaves. Place in the
nts) and make for about iy2 hours.

on the top of each loaf to improve the
mato sauce, if desired.
er 5 pounds turnips
urrots
or equiv- 1 clove garlic
our
er to taste
place in cold water, and bring quickly
arrots cut in 1-inch cubes and simmer
d cut potatoes, chopped garlic, onions
matoes, and finish cooking. Thicken
ver with raw biscuits. Serve as soon
pepper to taste
et, shoulder, or any other less tender
5-pound pieces. Make a gravy of
son well with salt and pepper. Put
vy and cook in a slow oven (200°-250°
r. The gravy should cover the meat
as in the preparation of beef a la mode.
latter with hot gravy poured over it.
nder cuts of beef. The less tender
t is desired.
5 pounds each and wipe with a damp
ll browned. If the beef is lean
it with about 2 pounds of fat pork
s over the top. Sliced bacon may be
bastes the beef while roasting. Place
moderate oven (325° F.—16
out 20-22 minutes per pound per

pounds, more time is required;
e time of 1% hours after searing should

ng longer than this, or allowing the
t is done, tends to make the finished
uld be started so that the roast will
serve; for example, a roast for
be ready to carve at 11:30 AM.
across the grain. Remove all
s, and render for soup stock. Serve
st drippings. (See recipe 122.)
eft- 2 pounds onions, browned
hopper. Soak the bread crumbs
r. Mix well the meat, bread, and sea-
nd chili pepper. Make a pie crust
ng strips, using recipe for dough
d the meat-and-bread mixture
dough. Roll up in lengths equal to
th beaten eggs, and bake in a slow
unts) for 1 hour.
s ten- 3 ounces" salt
about 5 pounds each and wipe
ing water deep enough to cover.
about 3 hours or until tender.
ender 8 pounds onions, chopped
nd fry in a little fat for about
d the tomatoes and onions. Add
meat, season to taste with salt and
2 hours. Serve- hot.
with 1 cup Worcestershire sauce.
ions, chopped and browned

ing meat
t and pepper to taste

may be used for this recipe. Make a
at, adding the stock and onions to make
h cubes. Season with cayenne pep-
n flour, and fry. After the meat is
gravy and allow to simmer for 2
necessary to add a little more
nd place around a platter, making
he stew is poured.
45 pounds 2 pounds fat
hing about 3 ounces each, and make
each piece with the flat side of a
n, first place a small quantity of flour
th salt and pepper and roll each
n shallow fat.
ounds onions
cuts. Run the meat through a
fine, using a sharp knife. Mix meat
h salt and pepper. Mold into steaks
about one-half inch in thickness. Fry
erve hot with gravy, or in ham-
the addition of 12 eggs to the
unds 2 pounds flour
. 2 cans)';
r to taste
eefsteak as in recipe 68.
ooking, place the butter in a frying
then introduce the flour slowly,
lumping or scorching. When the
es smooth, add to it the mushrooms
oking for 5 minutes. Place the

nd cover with the mushroom gravy
ve hot.
ds 2 pounds fat
s in recipe 68. Peel and slice the
with salt and pepper. Serve the
with onions.
oked, 4 pounds onions, chopped and browned
meat with pepper and salt, roll the
fry in fat. Remove the cooked
frying fat, and brown. Add slowly
hin gravy, then add the onions.
ak.
gravy is made by adding 2 pounds
ding the onions.
ng about 10 pounds of flour. Cut
top of the steak and gravy, and
Serve hot.
baton, diced
cold water, and dice them into
on to a golden brown and add the
(250°-325° F.—16 to 18 counts)
d diced onions and season well with
30 minutes longer. Serve hot
o taste
cold water, and dice into about
o small cubes or run it through a
brown. Add the brains and fry
es). Add the eggs, beaten slightly,

eason to taste with salt and pepper.

ed by the addition of more eggs and
n proportion.
ed, 10 cans milk, evaporated, diluted with
ably from the
icken)
or 1 pound butter and
ound vegetable shortening
to taste
ut into fourths, place in pan with
and boil until chicken meat falls off
areful not to leave splinters of bone in
chicken meat and thoroughly mix with
gs, dice, and add to the meat.
butter, flour, milk, and broth from
aste. Slice pimento into strips (thin),
he sauce over the meat and eggs.
oes.
1 cans of mushrooms will improve this dish.
en which may be on hand may be used in place
ed, 4 pounds flour
ed, diluted by 8
hortenin pints water or 8 quarts fresh milk
pieces (natural divisions). Cover
ery salt, and allow to simmer until
d make a gravy, using 1 pound butter,
which the chicken was cooked. Pep-
y in shallow fat or roll in flour and
vy when fried. Before serving add
he butter. Care should be taken to
possible. Serve on a platter with or
utilized to advantage by this recipe.
oilers) 4 cans milk diluted with 2 pints of

ker meal, or flour, or

ot be fried. Remove pin feathers
e each chicken into about 10 pieces
fat. or in deep fat. If fried in
aten eggs and then in the cracker
ere to the pieces sufficiently, repeat
nder and keep hot until served.
which are large and possibly tough,
bakepan with about 2 inches of
ed in a slow oven to steam for about
awn 15 pounds bread crumbs
d 2 pounds flour
l, saving heart, liver, and gizzard,
minced for use in gravy or dressing.
e bread crumbs with water, mix with
th pepper and saft, sage, thyme, or
oaked in oyster liquor and oysters
rrants, or raisins may be used in-
uts may be added. This dressing
. Stuff the chicken well with dress-
d tie wings down to the body.
at, season with salt and pepper,
placing in oven. Eoast in a slow
nts). After the chicken has been
d a little hot water and baste every
ally requires about 2^ hours,
e fowl. Last few minutes of cook-
own the outside of the chicken.
awn Salt and pepper to taste
and cut into 10 or 12 pieces (nat-
ater and simmer until nearly done
ightly with a flour batter, season
the dumplings, and allow to cook

he size of the dumplings. Dumplings
the following recipe.

oft dough
nd salt together three times. Mix
nough water to make a soft dough.
d to about i/4-inch thickness. Cut into
Drop dough into boiling chicken
e with the chicken.
it form made by rolling the dough
referred, 4 cloves garlic
ili powder
2 cans tomatoes (No. 3 cans)
beans) 2 gallons beef stock
n two-thirds of simmered chili
rim all the fat from the meat and
ver with about 1 inch of beef stock,
d the chili powder, and salt to taste.
n add the remaining third of the
matoes. While cooking it may be
ck to replace that lost of evaporation.
uld be sufficient beef stock to cover
may be substituted for chili beans.
s fat
per to taste
n in hot fat. Season with salt and
aks to make them tender. Brown
y in hot fat. Reduce the heat and
ntil well done. Season with salt and
latter with the onions around them.
roast chicken (recipe 78).

roast chicken (recipe 78).

Place in a pan with the fat side
325° F. (16 counts) allowing 25
he ham is done, remove it from the
sharp knife score fat covering
oves into the intersections, spread
eturn to oven to brown.
am is very salty, let soak for
n change the water. The water in
ever be allowed to reach the boiling
water (enough to cover) and sim-
ooked. This process requires about
r more hams are simmered in the
should be computed on the largest
the water as they arise. Let the
hey are cooked.
from ham by wiping with a clean
e water in which the ham was cooked
inach, etc.
rumbs
ilk
nions, chopped
s and wipe with a clean cloth.
urth inch thick and put in a bakepan.
k at a simmering temperature from
ater, place over the top the cloves,
dd the milk. Bake in a moderate oven
or about 45 minutes or until the top
69).
2 ounces chili powder
2 gallons beef stock
ly ground 4 cans tomatoes (No. 3 cans)
chopped 4 pounds celery, diced
d pepper to taste.
pan and cook in the oven until well
y, but do not allow to brown. Add
for 1 hour. The addition of Worces-
vor.
pounds onions, browned
ds flour
es per inch) and simmer for 5
oll the slices of liver in flour, and fry
the onions and put on liver. Place
nd liver. Season to taste with salt and
0) except that up to one-half of the
h or cooked pork. If pork is used the
an 2 hours.
beef, simmered (recipe 65).
pepper to taste
4 ounces and fry the same as
pe 68.)
beef potpie (recipe 61) using mutton
ef stock or water
ur
Add sufficient beef stock or cold
nd allow to simmer slowly for iy2
Add vegetables and cook until
r and salt and thicken slightly with
ithout dumplings (recipe 80). If
0 pounds of mutton and 30 pounds of
at
with 8 Salt and pepper to taste
nd whip well. Put drippings or
hen the fat begins to smoke pour in
es deep, and bake in a medium oven.
hat 3 pounds of cheese, chopped
ng.
hat 3 pounds of finely chopped
oking.
he plain omelet, substituting 8
pints of water, or for 4 quarts of
h thick and weighing from 3 to 5
thout added fat until seared, then
e. Use a high heat until chops are
erature as high heat after searing
. They may be breaded in flour
d fat. Serve with gravy made from
fat
nd fry in shallow fat. Season to
ve hot with gravy made from the
fore flouring improves the product.
or loin, Salt and pepper to taste
and cut into pieces weighing about
overed roaster without water and rub
moderate oven (325°-350° F.—12 to
well done, allowing 30 to 35 minutes
oast.
eggs
d with 1 3 pounds fat
milk
ce about one-half inch thick and dip
and adding milk. Fry in deep fat.
y also be served cold with salad, or
coriander
sage
garlic
es. Grind the beef and mix with the
mix well, then grind again. The
mixed, the better it will be. Mold
s and fry without the addition of fat.
If desired, 10 pounds of dry
n meal may be ground in, but this does
nds flour
and salt and roll out as for pie

ks in a piece of dough, wash with the
rown.
ut do not allow it to boil thereafter,
rendering them unsightly and injur-
njures the quality; therefore, the
e water more than 15 minutes before
kets
ork sausage.
spoonf uls pepper
s salt
ns and short ribs, cut into pieces
well. Add tomatoes, carrots, and
over all ingredients. Cover the pan
n (250°-325° F.—16 to 18 counts) for
beef on hand does not provide sufficient short
ase any as a wholesale market cut, any short-
ck meat.
ato catsup
unces pickling spices
en pour off the water and add the
t, pepper. Bake until the meat is
s a sauce over the hocks when
take out the pickling spices or cook
may be removed before serving.
erred 1 can tomatoes (No. 10 cans) or 4 cans
o. 3 cans)
ngs 1 quart tomato pulp or tomato catsup
ds spaghetti
per, and paprika to taste

he onions and garlic. Add meat, and
p. Salt and pepper to taste. Sim-
en and add paprika to give bright red
alted water and boil 20 minutes or
run enough cold water over it to
oming a doughy mass but do not chill.
erve. Grated cheese may be sprinkled
2 or 3 ribs each. There are two
areribs:
areribs on a rack in a bakepan and
nicely browned in a hot oven (450°-
areribs and rack and pour off drip-
o. 10 cans, or 16 No. 2y2 cans, or 4
e same bakepan and pour the drip-
sauerkraut. Place the seared spare-
eason highly by sprinkling with pepper,
nd bake in a slow oven (200°-250° F.—
he spareribs become hard and dry,
ng the pan for the last 15 to 30 minutes
ten them. Any excess liquid makes
ribs into boiling water, then simmer
to a boil again, drop in 50 pounds
age is tender (about 20 minutes).
veal) cut 1 pint barbecue sauce (recipe 126) or
h long !/, pint molasses
ons beef stock
se 8 pounds rice
and simmer until meat is tender.
ng and cook 30 minutes before serving.
unds of cooked rice.
ed 3 quarts beef stock

diced Salt and pepper to taste

s and season. Put in a well-
depth of about 3 inches and add suf-
xture. Bake in medium oven until
as watery as the ordinary stew.
d, may be utilized in this stew.
y may be used. Serve hot.
eal), 5 pounds carrots, quartered lengthwise
7 pounds turnips, sliced across grain
ounds cabbage, cut in eighths
ole
i powder
and tomatoes in a large pan. Sim-
then add the remaining vegetables.
, and simmer until vegetables are
oroughly cooked but not broken
er all the solids by about an inch.
of parsley chopped fine and added
f parsley may be used for garnish-
s whole, if possible. Any kind of
ay be used in this stew.
r beef 1 pound flour
lons beef stock
ewing from less tender cuts and
cutting all about the same size.
e until nearly tender. Dice the po-
e onions, and add both to the meat.
the ingredients in the pan about 1
d pepper and thicken with batter
egetables are thoroughly done.
tion of 3 pounds of diced carrots
matoes. To make a potpie out of this,
ke in a medium oven (32o°-400° F.—

appearance, the dough may be
will give a golden brown color.

3 ounces salt
chili powder
hopped fine
uart beef stock
er. Add salt, pepper, garlic, and
the beef stock. Mix the corn meal,
h water to make a stiff dough. Roll out
flour for dusting. Cut the dough in
e. Place on each strip enough meat
diameter. Fold the sides of the strip
g the edges with water and press-
ps into pieces about 5 inches long.
king tamales, in which case the fat is
%-inch cubes and cooked until well
hen proceed as outlined above. Fry
hot.
roast chicken, substituting 70 pounds
unces each, roll in flour, and fry
ot with cream gravy made from the
ate oven (325° F.—16 counts) for
cayenne pepper
ur, baking powder, salt, and cayenne
foam, and sufficient water to make
that used for biscuits. Drop the dough
hich beef has been roasted, keeping the

ke in a medium oven (325°-400° F.—

e may be improved by substituting
quids)
pend upon the quantity of liquid
s desired. One quart of water, mixed
to gravy consistency about 2y2
the liquid will also depend upon
g in the batter, as long boiling
and results in thicker liquid. Care
r with the liquid as constant stirring
pan used in roasting the meat, as
xtractives lost from the meat be
y is made from the drippings
ying of pork. One quart of fat
e the fat in the roasting pan after
ed, heat to the smoking point, and
ot fat, stirring constantly to prevent
our is brown, add cold water
our used) and continue cooking and
and of the desired thickness or con-
. Serve hot. Brown gravy may
ame procedure, except that 2 quarts
art of drippings; however, gravy
palatable as that made from roast
with 1 quart fat
dered 2 pounds flour
yings of beef or fowl. Follow the

wn gravy, except that the flour is
ead of water.
poultry is roasted or fried. Chop
d livers of the fowls and add to a
ppings.
int and sift in the flour slowly,
ravy is desired, continue cooking
add the water and continue cooking
thickness, but if white gravy is de-
ason with salt and pepper. Serve
only when drippings or frying are
s black pepper
wder
um size pieces garlic
p salt
s or until it begins to thicken. Mix
sugar
in a boiler, and cover with about 1
and boil until berries break to
th their juice. Remove the lid and
ce free of skins is desired, rub through
arthen or wooden vessel and cool.
, or other kinds of meat.
inced
ounces 10 eggs, hard-boiled, minced
n 5% 1 pound pickles, minced
r with a flour batter and season
boil and add the fat, milk, onions,
d spread over the fish on the platter

the addition of 6 or more hard-boiled

porated, diluted with 1
t water, or 3% ounces powdered
ed in % pint water
water. Bring to a boil and add
r flour and i/2 pint of cold water.
t, and a pinch of baking soda.
ar
inch cubes and place in a boiler
tightly and simmer for about iy2
low the water to evaporate for
and serve alone as a fruit sauce,
al, or poured over plain cake. The
g other fruit or fruit juices.
, ground
s beef stock
lt to. taste
at until well done, then place
oes, beef stock, and seasoning, and heat
a flour batter.
cept 8 ounces melted chocolate are
tract.
cept ys cup lemon extract is used
ract
alt
ter or vegetable shortening

nto the boiling water and boil until
lavoring, and salt, and cook until of
pend upon use. This sauce may be
ace of all or a part of the water. Varia-
made by adding cooked fruit (run
elization of part of the sugar.
or equiv- 3 ounces salt
s sugar
2 pounds butter, or 1 pound butter and
und vegetable shortening
nd flour
ili pep- 1 clove garlic, chopped fine
xcept the flour and butter, in 2 quarts
from the range and run through a
on the range. Heat the butter in a
til smooth, and add it to the sauce.
quettes.
flour, or 2 pounds cracker
umbs
ove the bones, and pass through a
atoes and eggs, and season with pep-
eighing about 3 ounces each and roll
ry in deep fat. Serve hot with tomato
proved by dipping in egg batter before
xing 12 eggs and 2 cans of evaporated
er or 2 quarts of fresh milk, or 7 ounces
n iy2 pints water.
bacon or salt pork
an containing about 1 inch of water
each fish according to size. Season
in medium oven (325°-400° F.—12

done, basting frequently. The en-
eneath the gills without opening the

ing. Fish weighing less than 2
g.
ur
al 2 pounds fat
es not more than 1 inch thick.
in flour and corn meal, and fry in
d. Serve hot with tomato sauce.
d 30 eggs
o 7 pounds cracker dust
n in cracker dust. Take one
ds, press flat, and lay in the hot deep
hot with tomato or Worcester-
hucked 3 pounds bacon
cans milk, evaporated, or 18 ounces
ed, or powdered skim milk dissolved in 5
Add the oysters and bring to
ackers and simmer 15 to 20 minutes.
pounds cracker or bread crumbs
ounds fat
o taste with salt and pepper, make
eter, roll in flour, and fry in deep
quart beef stock
pounds onions
e beef stock. Season with salt
p in a greased bakepan and bake in

12 to 16 counts) for 40 minutes or
or 20 15 pounds bread, toasted
cans and heat (not boil) the con
cream sauce made from the liquid
h salt and pepper to taste.
ash asparagus and put in boiling
ain and serve on toast as above.
mustard, dry, or 6 ounces
s, chopped
es, fresh, or one can to-
getable, use one-half of this recipe.
hours or overnight in cold water.
mmer for 2 hours. Drain and place
arthen crocks. Mix in the chopped
o taste with salt and pepper. Place
s. Make a mixture of the molasses,
ittle vinegar if dry mustard is used,
the pan and bake in a slow oven
4 hours, or until tender. Serve hot.
y be overnight, in which case the
cessary. In hot weather the beans
temperature cannot be obtained.
, beans may be baked as follows:
drain, and place in cold water; sim-
beans in bakepan. Mix in chopped
n with salt and pepper. Place sliced
e a mixture of molasses, catsup, and
ns. Cover the pan and bake in a
ender. Serve hot.

ns) or 20 cans beans (No. 2 cans)

table use one-half of this recipe.
kepans or, if they cannot be
rs. They may be served after simply
tes) but will be improved by adding
an of catsup, also about 12 whole
3 pounds of sliced or cut bacon,
es of prepared (wet) mustard.
ingredients may be varied accord-
should be laid on top of the
ses, and mustard should be mixed
s are added, it is necessary to
0 minutes. If this is done the
w the boiling point if in a boiler,
0°-250° F.—18 to 20 counts).
er means of cooking, canned beans (as
ay be heated for serving by immersing the
or boiling water. The heat causes an internal
ot contents to spurt out when the can is
hot water, and the cook who opens the cans
ded. If it is desired to prevent contamina-
pened cans are heated, the labels should be
ean before immersing.
acon, sliced, or ham hocks,
table, use one-half of this recipe.
e in a boiler with about 4 gallons
then skim and simmer for 4 hours
mered about 2 hours, add the
t and pepper. Water added during
ve hot.
d, canned
ed 2 pounds bacon, sliced, or ham hocks,
ans) or salt pork
ns can be heated for serving in
added, open the cans, add the meat,

nds bacon, sliced, or ham hocks,

place them in a boiler with about
minutes, and skim. Add the meat
r to taste, then simmer 4 hours or
ned
No. ii pounds bacon, sliced
or boiler, add the bacon, and sim-
sary to heat the beans in the cans,
parately and added after the cans are
p, 3 pounds bacon, sliced
ns into pieces about 1 inch, wash
h sufficient water to one-third cover
season with salt and pepper to taste.
e water or beef stock, if necessary to
Serve hot.
do not skin or cut off roots. Boil
a faucet of cold water and rub the
move roots. Cut into slices or, if
Serve hot .with butter, cream sauce,
oking be careful not to break the
leeding.
6 cans beets (No. 2% cans)
ets, heat sufficiently for serving and
uce, or gravy.
2 3 ounces cornstarch
1% ounces salt
egar
ound butter
boil until tender, then drain
he beets into thin slices or cubes.
h, and salt, mix with the vinegar,
ring constantly to prevent scorch-
lted and stirred in, pour the sauce
eated if cold. Let stand a few min-
vor of the sauce.
table, or with meats. If served
ecipe.
b the skins off under cold water
es, and season with salt and
gar may be added to the vinegar.
s before serving.
f dead and dry outer leaves. Slice
h head and place the head in cool
end is immersed in the water for
ake up water through the stem
ool and crisp. Cabbage should never
tan color. Cooked cabbage should
olor. It should be cooked only long
quires only about 20 minutes for
open kettle, as this allows strong
negar
the cores; cut into fine shreds,
ler containing the pork or bacon,
eason with salt and pepper. Boil
t 20 minutes, adding boiling water,
en thicken slightly with a flour
es longer. Serve hot.
on or salt pork, or
ve the cores, wash, quarter, and
cient water to cover. Add the meat,
d pepper. Cook in an open boiler for
er as required to keep the cabbage
. Serve hot.
ounds bacon drippings
to it the bacon drippings. Season
range in a covered bakepan about
prevent burning. Serve hot.
de from finely chopped raw cabbage.
nds bacon drippings
slices not more than % inch
water to cover. Boil until tender.
n containing the bacon drippings.
epper, and bake in a medium oven
s) for about 20 minutes. Serve hot.
nds sugar, granulated, or brown
d)
nd slice lengthwise. Boil until
s). Spread the slices in three layers
e-third of the sugar and butter on
stock over the whole and bake
—12 to 16 counts) 40 minutes to 1
ve hot.
main vegetable dish to take the
an additional vegetable, use one-half
ts beef stock
slices not more than y2-inch
ntaining the beef stock or water.
d simmer until tender. Add the

oughly. Serve hot.

ans y2 pound butter
taste with salt and pepper.
d the butter. If the corn is too
or water. Serve hot.
o. 10 1 cup green peppers, minced
) or V& pound butter
ears % pound bacon drippings
pers. Heat butter and bacon
elow smoking point. Place green
y 5 minutes. Add corn to pan
erve when thoroughly heated.
rching.
cans) 10 pounds flour
nces baking powder
thoroughly. Sift together the
ee times. Add a portion of the
dry ingredients, stirring well.
are thoroughly mixed in. reg-
a thick batter which will just
makes a poor product. Using
nfuls into hot fat and fry until
frying: In hot fat about !/2 inch
ver the fritters. Serve hot with
cans) 1 quart milk
unds cracker or bread crumbs
o taste
and flour. Let this partly cook,

on to taste. Mix thoroughly, and
bakepan; over this put a layer of
and repeat until pan is filled. Dot

getable shortening. Bake in a
2 to 16 counts) about 30 minutes or
our
gthwise. Beat the eggs well and add
or milk. Season the eggplant with
ater mixture, roll in flour, and fry
in a colander and drain before
con
ater at least four times to remove
n 4 gallons of cold water and boil in
ut 10 minutes). Serve hot, season
vinegar or add the following prepa-
strain the free water from the greens,
well-greased bakepan, add beef stock
n for about y2 hour. Season with salt
acon and serve on top of the greens.
pearance and taste by the addition of
serving dish. Excessive cooking will
urnip tops, and other greens may be
s) 2 ounces salt
boiler and simmer for 20 minutes.
rve hot.
heese, diced
f salted boiling water or beef stock
he free water off and spread about
bottom of a well-greased bakepan,
ed cheese, and continue in alternate

are in the bakepan. Bake in an
with paprika, and serve hot. If
bread crumbs and 2 or 3 cans of
cheese between the layers of
l whole until tender (from one-
nd serve with cream sauce.
tock
edients in a bakepan on a hot
ated, the fat in the pan will be
r frequently and season to taste
d to smother beefsteak or served
se, chopped fine
until well done. Mix the chopped
in a quick oven (4000^50° F.—9 to
hot.
stock
oroughly and place them in a
taste with pepper and salt and add
on over the parsnips and cover
ake in a slow oven (200°-250°
our, or until tender. Serve hot.
er
oroughly and place in an open
mer until tender, pour off the free

ings. Season with salt and pepper to
be served later by preparing as
el the top, and grease lightly, then
(about 40 minutes). Serve hot.
namon, ground
pper to taste
horoughly, slice lengthwise, and
akepan. Season to taste with salt
e beef stock. Cover the bakepan to
slow oven (200°-250° F.—18 to 20
il tender. Sift the sugar and cin-
es before taking out of the oven,
ixture over the parsnips and replace
to brown.
cans 2 cans milk, evaporated, or 6 ounces
m milk and 1% pints
d season with pepper and salt to
bring to a boil. Thicken slightly with
nd flour. Reheat and serve hot.
ilk, evaporated, or 2 quarts
water. Place in a boiler or stew-
ck and butter. Season with salt and
es. Thicken with a flour batter and
he milk, and serve hot.
otatoes of about the same size.
n a bakepan and cover with a larger

150° F.—9 to 12 counts) until well
Do not pierce with a fork. If they
e done. Baking over an hour may
rk and soggy. Serve hot with butter.
nto pieces, and place in boiling
y done (about 30 to 40 minutes).
inutes to dry. Serve hot.
orm size. Soak them a few min-
in boiling water and cook until
minutes. When tender, drain off
to boil until broken as this will
nd become pasty and soggy. Re-
allowing the steam to escape. The
hat they can be served immediately
nd boil them until done, then
spread them in a single layer on the
n. Bake in an oven until brown,
sley, green, chopped
oes and the parsley through a
weighing about 3 ounces. Fry in
nd crisp. May be served with
oes prepared in any manner may
ead crumbs may be added to fill out
more than 5 pounds bread to

tin)
r boiled) 4 cans milk, evaporated, or 1 pound
kim milk dissolved in
rated 3 pints water
ng
ed potatoes. Cut into pieces about
to taste with salt and pepper, and mix
ortening and add flour and milk,
e potatoes 2 or 3 inches deep on the
an. Pour the cream sauce over the
d or grated cheese, dot here and there
bake in a quick oven ^400°-450° F.—
nutes until browned. Serve hot.
arsley
our
unces 1 pound butter
h jackets on until well done, then
Allow the beef stock to come to a boil
lour batter, and add the milk. Place
cover them with the beef stock and
bring to a boil, and remove from the
chop the parsley fine and sprinkle
g. Serve hot.
ef stock
es in halves lengthwise. Place them
salt to taste, then add the stock and
a medium oven (325°—400° F.—
or until the potatoes are tender. Do
t.
fat
d cut them lengthwise into i/k-inch
y browned. Do not place too

one time, as this cools the fat and
soaked. Drain and salt. Serve hot.
pound fat
ackets on until tender. When
ason with salt and pepper to taste
ten. Spread over the bottom of
pth of about 2 inches, and fry in a
2 counts) or on top of the range
Care should be taken not to get
y be friend in shallow fat without
, but must be carefully watched to
ons, browned
into pieces about the size of an
until done. Then place in vegetable
g spoonfuls of browned onions over
hot.
e may be used in lyonnaise pota-
stews, and various other dishes.
stock
es about the size of a lima bean.
per, and mix with beef stock.
he bottom of a well-greased pan.
d bake about 30 minutes in a quick
ts). Serve hot.
pounds onions
with jackets on until tender,
sh and slice the onions, fry them
Season to taste with pepper and
o moisten. Spread 2 inches deep
akepan. Bake about 15 minutes in
2 counts). Serve hot.

, evaporated, or 6 ounces
milk and iy2 pints
d boil them until thoroughly done.
t milk and melt butter and add to
vigorously with a wire whip. Garnish
parsley. The potatoes may be
espoonful of baking powder just before
hip. Serve hot.
ound fat
ts. Rub with fat and bake in a
00° F.—12 to 16 counts) for 1 hour
t with butter.
tain if done. When done, the<
. This requires about 50 minutes.
peeled
s and wash. Boil 40 minutes or
hot.
peeled 2 pounds sugar
ock, strained
l medium done (about 20 minutes);
wise. Spread the slices in three layers
e-third of the sugar and butter on top
ck over the whole and bake in a
2 to 16 counts) 40 minutes to 1 hour
ounds fat
, french fried.
unds bacon drippings
eeds, and clean well. Cut in pieces
Spread the pieces in one layer in a

bout 1 pound of bacon drippings.

er with a larger pan to prevent
ven (200°-250° F.—18 to 20 counts)
al waters. When the water
e and salt. Boil in an uncovered
a fork. Boil about 30 minutes or
e fingers; reduce the heat and keep
off moisture. When finished each
If cooked too much the grains
e hot, as an addition to meat
add gravy, or add raisins and serve
wder
ice, boiled. Make a paste of the
nd add to the finished rice. Serve
h meats.
e the fat in a bakeparuand heat.
d brown slightly. Add the rice and
g and to mix the fat with it thor-
oven, but must be stirred every
utes are required to fry it. Serve
allons beef stock
and cayenne pepper to taste
ans)
)
y in shallow fat until nicely
minced bacon, onions, and pep-

ed and tender, then add the minced
ther 10 minutes. Place the fried
mato mixture together in a boiler, add
he beef stock. Simmer until the rice
th meats.
eral waters. Bring the water to a
e rice, and let boil for 5 minutes,
mperature for 45 minutes with the
m may escape. When stirring rice,
king the kernels.
2% gallons beef stock
kraut, season to taste, and simmer
pound salt
d slice the cabbage fine. Place in a
t 12 inches) and sprinkle salt over
asher until mushy. Add other layers
rrel is full. After the barrel is filled,
th and then with a board prepared
. The board should be placed on the
the board while the cabbage is fer-
ature of about 70° F. for 1 month.
ather, the amount of salt used must be
m weather the ripening process will
When the kraut is ready for use it
hen not fully matured it will have an
t of beer. The temperature of the
ch to do with the acidity acquired in
n removing kraut from the barrel,
over, weigh, and sides of barrel, be-
one once every week whether kraut is

exercised in the selection of a barrel

hould not be used. Oak barrels
umpkin, baked (recipe 196),
1 pound fat
th salt, and place in a well-greased
all amount of fat; place in a
o 16 counts) and bake for y2 hour.
s bacon drippings
ds, and clean well. Cut in pieces
ace in a boiler, and pour the beef
h salt and pepper, close the boiler
hours (or until well done). Add
ll before serving. Serve hot.
ans 2 pounds bacon, diced
ock
1 pound flour
eason to taste with pepper and
ufficient beef stock to cover it.
es), then thicken slightly with a
more.
ans 5 pounds bread, dry
s 1 pound butter (for flavoring, if de-
tomatoes in a colander at a
bout % minute. Peel and split
tewpot. Simmer and add 4 quarts

taste with pepper and salt, and add

eat just long enough to be hot for
season, and add croutons (and butter
con or salt pork
nto %-inch slices. Add bacon or
ste, and boil slowly 40 minutes or
tely covered with water and leave
he sulfur may escape. Serve hot.
the turnips are mashed before
ven until slightly browned while
on or salt pork.
ground
meg, ground
s. Wash and remove the core.
with the sugar and spice. Bake in
—16 to 18 counts) for about 1 hour or
with or without sweet milk or sauce.
es, fresh, or 7 pounds
3 cans apples (No. 10
for apple pie (recipes 244 and
dry to avoid soggy crust. Roll the
strips about 7 inches wide and a little
n. Spread the apple filler moder-

n roll like a cigarette. Do not use
dough or the rolls will be soggy.
he finished rolls are not over 3
de down and close together so
ake about 40 minutes in a medium
nts) and serve hot or cold, with or
d and spiced fruit may be sub-
ls named accordingly.
30 Sugar (varies with apples used), about
pples 5 pounds
ace the apples in 3 gallons of cold
mmer until tender, about 2 hours.
h lemon extract or sliced lemons.
e, quarter, add sugar and lemons,
gar and lemons and simmer until
ns
enough water to cover. Soak
add sugar and juice of lemon and
nder.
4 pounds currants or other dried tart
it
and brown in a slow oven. Add
uit to 5 gallons of water, thicken
our over the diced bread. Bake
—12 to 16 counts) about 20 minutes
ition of 1 pound cocoa or 12
he cocoa or melted chocolate is
nd thoroughly stirred in.

aking powder
d 2Va ounces salt
d salt to a cream and beat in the
our, corn meal, and baking powder.
e with sufficient water to make a stiff
(325°^00° F.— 12 to 16 counts) for
ay be made in different forms using
s. Serve hot with butter, jam, jelly,
tter, lard, or lard
titute)
fruit, dried, stewed, ground
uarts milk, fresh, or 10 cans milk,
luted with 10 pints
avoring extract. Sift together the
mon three times and add this and the
th the milk. Water may be used in
make as good a cake. Stir well and
derate oven (250°-325° F.— 16 to 18
s recipe produces a fairly palatable
tems included in the field ration, or
, ground
flour
ds sugar
(butter, lard, or lard
2 ounces molasses
gs
peel very thin and about the size of a
the raisins, currants, and nuts over
ruit and drain in a sieve for 2 hours,
he nutmeg, ginger, cloves, cinnamon,
m the sugar, butter, and molasses and

ng flour. When the flour is about
dredged fruit and spices and continue
tributed and the mixture smooth.
cake.
baking fruit cake in an earthen
y be baked in a pan. Fruit cake
aking. From 3 to 5 hours in a slow
nts) are required.
te, with added coloring. After
vided into halves or thirds according
One portion should be left white,
ld be colored as follows:
or 6 ounces melted plain chocolate
other desired colors, may be
mmercial vegetable colorings until the
lored they are combined, stirring
ombination of colors.
30 eggs
baking powder
ces % ounce cinnamon, ground
2 % ounce nutmeg, ground
eat all together for 3 minutes.
atter, adding water or milk if neces-
5°-400° F.—12 to 16 counts) for
plain or with icing. The batter may
ipe 3 pounds flour
d 3 ounces cinnamon
o punch down the first time and
ix well. Then add the eggs, one at a

ugh. Sift the flour, cinnamon, cloves,
o the mixture. Mix or knead thor-
et aside for about 1 hour, preferably
e end of this time, the cake should
ght. Bake in a medium oven (325°-
bout 30 minutes, or until done. Cool
This cake will be improved in
ard 6 pounds flour, soft
wder
n, ground
ground
ound 1 ounce allspice, ground
nts 1 ounce nutmeg, ground
he egg yolk with the creamed fat
with 1 pint boiling water and beat
mixture. Sift together the flour, bak-
s, and add gradually, with the milk,
proportions as to make mixing easy.
and fold carefully into the batter.
00° F.—12 to 16 counts) for 40 min-
af cake, or 25 minutes if made into
ar 375° F, as possible throughout the
g.
oonfuls cream of tartar
, boiling
a extract
imes with one-half of the sugar.
yolks. Add the remaining sugar to
oughly mix. Add the boiling water,
our-and-sugar mixture slowly and
d cream of tartar over the egg

s are stiff. Add the extract to the
xture. Bake for 1 hour at 300°
e oven; avoid top heat. Remove
upside down until the cake is cool.
s a shortcake.
powder
d 2 ounces salt
ed, or 13 ounces
olved in 3
water
gs, and flavoring extract, adding
der given. The flour, baking
together twice and added grad-
time to time as needed to
n a mechanical mixer, the beating
eed. When all the milk is added
o stiff, more milk or water may
ound pans for layer cake or in
or layer cake use two to four
nough to handle and spread any
ver top and sides with same filling
, it may be made into layer cake
uce. This may also be made into
25 14 pounds flour
ounces baking powder
er
ash the apples thoroughly and soak
en cook them in 2V$s gallons water
ool them and add the sugar, spices,
e, and cut into eighths. Cook
s, and spices until medium soft
his breaks the apples.

s for fresh apples, but less cooking
nd salt thoroughly, then add the
antly. Pour in the water and mix
wder together several times, then

ork until smooth. Take about two-
14 inch thick. Line two bakepans
a medium oven (325°-400° F.—12 to
n baked, cover both crusts in pans
h thick. Roll out the remainder of the
f both pans, tucking the sides down
medium oven. Serve hot with a sweet
ried (peaches, apricots, prunes,
e apples, and the cobbler named
ard 5 pounds flour
owder
er
frying)
er, and add the extract. Beat the
eamed mixture. Sift the baking powder
he mixture. Add the water, and
Roll out the dough to a thickness
nut cutter. Fry a golden brown in
ll in granulated sugar, or place on
sugar.
milk, 40 eggs
2 ounces salt
skim 24 ounces sugar
2 ounces flavoring extract
nd pour into a well-greased bake-
25°-400° F.—12 to 16 counts) for 20
hen done a silver knife stuck in the
aked too long it will become watery.
ve cold.
10) 1 pound flour
or frying)
make a stiff batter. With a
f the size of an egg and fry, until
move from the fat with a skimmer,

gar or serve with sirup. To
and a few drops of flavoring ex-
ve hot.
5).
3).
15 quarts water (dependent on
sed—follow di-
s on package)
water for 10 minutes. Bring
oil, stir in the soaked gelatin
e sugar. Cool the mixture and
nto a mold which has been rinsed
ls. It is then ready to serve.
ch set, the quicker the gelatin will
while at 80° F. it will jell in
, after cooling and before jelling,
ruit juices may be used for color
set the mold in warm, water for
uarts milk, fresh, or 12 cans milk,
2 pints water
tract
gs (slightly beaten) and milk,
over hot water) about 20 minutes,
ustard has a curdled appearance
en cool add cream and flavoring
extract may be used for flavor in
be added for flavor and additional
used as a base for chocolate ice
rry ice cream, etc.

12 ounces cocoa or 8 ounces chocolate

ate to the basic ice cream mixture,
ture 1 quart water, boiling
ound
of coffee and 1 quart of boiling water
hod, strain and cool, then add to the
ell, and freeze.
pounds sugar
on extract
ld water for 10 minutes. Squeeze
e the rinds, and add the juice, grated
latin to the balance of the water. Bring
and freeze.
emons
ar
extract
water for 10 minutes. Squeeze the
ons, and grate the rinds. Add the
he soaked gelatin to the balance of
and add the extract and freeze.
o 20 pineapples, fresh, according
ns crushed pineapple
) or 2 cans pineapple
water for 10 minutes. Add the
apple (diced, if fresh) to the balance
ol, and freeze.
beaten stiff
s flavoring extract
til it forms a soft ball when

wly over the beaten egg whites,

voring, mix well, and spread on
ately, it will harden and cannot be
ounces of melted chocolate may
during cooking instead of the
nd vegetable shortening or but-
ard)
il of spreading consistency. Add
ng and mix well. Spread on cakes
erving.
adding 10 ounces of cocoa or 6
he sugar before adding the water.
any flavoring extract.
d for flavoring instead of vanilla,
3 tablespoonfuls of vanilla.
act
e foamy and white in appjearance
pe. Sprinkle sugar over the beaten
the mixture is stiff enough to hold
the salt and extract. Spread over
h knife and brown on upper shelf
to 12 counts). This requires about
r % ounce black pepper, ground
s currants
nds raisins
und candied citron
und lemon peel
orange peel
for 1 hour, then drain, and run
nd prunes through a meat grinder.

h only sufficient water to moisten
preferably a wooden keg. This mix-
ee from water. Five pounds of this
ons
ugh water to cover. Soak about
sugar and juice of lemons and simmer
tute) 14 pint cold water
ghly chilled before using.
at by chopping or cutting with
e size of corn meal. Then mix in
same method, except that the fat
ure in small pieces, about the size
ter slowly while tossing the mixture
gh, not slack or stiff, is easiest to
as possible.
ng up pie crust dough in small
e pies.
ounds 3 pounds sugar
pples 3 lemons
ut into eighths. Add sugar, lemon,
an until medium soft, but not mushy.
h breaks the apples.
night or about 8 hours in cold water.
ust, add sugar, lemon, and cinna-
s used in the stew will have to
ending upon the tartness of the apples.

and bake about 40 minutes in a

2 counts). Many fruits may be
cots, peaches, cherries, pineapples,
17 pies.
am pie except that instead of the
anas are added after the filling has
while the filling is hot, they will
unces salt
k, 34 egg yolks
ounces butter
m 1 ounce vanilln extract
pounds sugar
dd sugar, flour, and salt, and stir.
, stirring frequently to prevent
y into the mixture. Cook the
g constantly until it thickens.
ck of stove. Beat egg yolks lightly,
ot mixture with the yolks. Re-
out 2 minutes. Add butter and
d, fill with the chocolate mixture,
n on upper shelf of quick oven
, or 6 cans milk,
uted with 6 pints
dered skim
lved in 9 pints water
d beat yolks lightly. Mix flour
ne-fourth into flour-sugar mix-

egg yolks and mix well. Add
constant stirring. Put in double
utes, then add coconut and extract
ce filled pie shell in oven for

ay be added before the pie is put into
til time to serve. Serve on the day
milk, 12 ounces cornstarch
% ounce vanilla extract
, ground
he sugar is well dissolved. Add
olve the cornstarch. Add the dis-
. Mix.
sh, or 6 cans milk,
diluted with 6 pints
wdered skim
ints water
and mix with flour and sugar.
on juice, and add grated rinds and
mixture slowly to prevent lump-
er for 15 minutes, stirring con-
move from the fire and beat until
ch have been baked to a light
s (with meringue) on upper shelf of
12 counts) for about 10 minutes.
ncemeat and % pound of liquid.
sirup, molasses, or cider. Mix the
ly and use a double pie crust. Bake
en (400°-450° F.—9 to 12 counts).
fresh, 3 ounces ginger, ground
) or 7 5 quarts milk, fresh, or 5 cans milk,
porated, diluted with 5 pints
hite water, or 1 pound powdered skim

n 8 pints water
cloves
d, prepare and cook as in squash,
necessary. Place cooked or canned
l or container. The pumpkin or
watery (if watery, heat until water
spices, and milk with the pump-
stir into the mixture and pour
quick oven (400°-4o00 F.—
nutes, then lower to a slow oven
and continue for 40 minutes longer.
g is firm and does not stick to a
rust is a golden brown. If the
moist.
thin
ter; bring to a boil and cook
dd sugar and lemon for last 5
fire; add water to replace that
overnight. Serve cold.
nil 26 pounds bread (may be dry)
ples, 7 pounds sugar
s 4 ounces cinnamon
ead in the bottom of a well-
ayer of the apples over the toast
mon; continue alternate layers of
illed. Bake in a medium oven
bout 20 minutes and serve with a
y kind of fresh or dried fruit may
accordingly.
rch
ring
voring
r. Add the sugar, salt, and
cornstarch thoroughly with 1
xture reaches the boiling point,

n slowly, stirring continually. Let
ture until thickened. Remove from
add the flavoring, beaten eggs, and
s and let cool.
bread 12 eggs
anned 4 cans milk, evaporated, or 4 quarts
pound powdered
issolved in 3% pints
son with sugar and cinnamon,
ix, and spread about 1 inch deep in
nch of fruit stewed (if dried) then
ure. Sprinkle sugar and cinnamon
40 minutes in a medium oven (325°-
e hot or cold with cream or sweet
dish and gives an opportunity to use
d coconut may be used to improve
aporated, or 7 quarts
% pounds pow-
im milk dissolved in o1/^ pints
ter
arts of cold water, then add 5
gar, salt, and milk. Cook for 5 min-
This pudding is improved by dis-
ts of milk instead of cold water and
h gallon of pudding made. It should
ruits, coconut, etc., should be added.
when cool place in the ice box. Serve
utter
boiling
amon
d with 4 1 ounce ginger

l together and pour over the boiling
spices. When the mixture is cool,

into the pudding. Bake in a slow
nts) from 2 to 3 hours. Take care
ground
s cinnamon, ground
ground
4 pounds sugar
, beef suet, stewed fruit, and
ve the sugar in water and add it to
ent cold water to make a stiff dough.
cans two-thirds full of the mix-
cloth tightly over the top of each
ining sufficient boiling water to
pails or cans and maintain the water
Boil for 8 hours. Remove from
ngthwise through the center. Serve
ated, diluted with
s fresh milk
ered skim milk dis-
water
tract
rain. The rice should not be
remain separate and firm. Mix the
d extract. Add rice and sufficient
wly in a moderate oven (250°-325°
brown. Serve with cold or hot
with 1 gallon water

pieces. Cook the rice until tender
the bottom of pans with cooked
m butter, sugar, and spice. Then

milk. Pour the mixture over the rice
oven (325°-400° F.—12 to 16 counts)
or sweet sauce.
ns milk, evaporated
flavoring or Vz pint
s with clean water, bring to a boil, and
r until tender. Drain off the water.
m through the meat chopper. Sepa-
tes; add the egg yolks to the potatoes,
ing or lemon juice. Mix it thoroughly
d pans. Beat the egg whites until stiff
ake in a medium oven (325°—400° F.—
T dried, stewed, and
icient cold water to cover; then
arls" have disappeared) which will
or whip in the fruit, sugar, beaten eggs,
urrants, or other fruit may be added.
used, no soaking is required. Add
to the simmering point. In about 15
apioca will have disappeared. Then
for pearl tapioca.
sweet sauce.
ounces salt
pound fat (lard or lard substitute)
ns milk, 8 eggs
water % ounce mace or nutmeg
1% % ounce lemon extract or 4 lemons
d and all
sweet dough and provides sufficient
, doughnuts, etc., or an equivalent quan-

, one basic sweet dough is sufficient
wo basic sweet doughs; for 50 men
ough, etc.
thoroughly the sugar, salt, fat, and
d cream until light. Add flavoring
-fourth of the milk which should
F. Add remainder of milk to the
y to dissolve all ingredients. Add
on yeast solution, add soft flour,
gh is smooth and free from lumps.
n ordinary bread dough. Regulate
t too slack to handle. Set to rise
d cover with cloth. Allow to fer-
pressions made by moderate pres-
e, then give first punch. The first
ot weather, or when it is impossible
ough down to 80° F., it is best to
5 minutes after mixing, as overfermen-
an any other factor. After punching,
hen work into desired forms. Cover
nt crusting.
nces of baker's malt, when avail-
l improve the dough. All hard flour
ailable. In such case substitute 1%
mount of flour.
hich additional sugar may be added
nriched by the addition of eggs,
raisins, nuts, etc., and is manipulated
de by the straight-dough or sponge
ven below) is used when speed
cold room, some means should be
ound 80° F. The dough may be
is vessel placed in a fireless cooker
th sacks or hay. Close the top of
rm place, if possible.
es, rolls, buns, etc., may be made

ne by taking the desired quantity
ct to be made, adding such additional
fruits, citron, lemon peel, nuts, etc.,
ng into desired form.
all the yeast (y2 pound) in 1 pint
r (1 pound) in 1 pint of the liquid.

pounds of the hard flour and mix
ar into the mixture and mix well.
bout 90° F.) . This will become spongy
name "sponge." As soon as it has become
mixing bowl, add remainder of liquid,
onge. Then cream the salt, fat, spice,
ract as for the straight-dough method.
well, then add remainder of flour and
bout 5 minutes and then commence
ans up- 1 pound fat (butter, lard, or lard sub-
aisins
offee cake but place thin slices of
s over top of dough about 30 minutes
gar and cinnamon, and raisins if
ven (325°-400° F. — 12 to 16 counts)
uch heat, as this may cause the fruit
t to become mushy. Almost any
d of apples. Bring edges of dough
o as to retain fruit juice.
d sub-
ughly into the sweet dough, roll
ace in any kind of pan available.
30 minutes, or until the dough
in medium oven (325°-4:00° F.-12
or until done. To determine when
er under side is done. After baking,
ead of icing, sprinkle top with sugar

ng in oven.
k dough
basic sweet dough, then let
ure of 80° F. Roll out into sheets
oughnut cutter or form into various
until about double in size, and fry in
iff a mixture may cause the dough-
th powdered sugar mixed with
g may be used.
yeast, compressed
ce, ground
tract
make a slack dough
d of cutting into doughnut shape,
ounces in weight and roll into a
or any suitable instrument, drop
pression, and close by pinching
) about 30 minutes, then fry and
doughnuts.
(butter, lard, or lard sub-
bout 14 inch thick, 15 inches wide,
th melted fat and sprinkle liberally
e sheet dough into a tight roll as a
ck slices with a sharp knife. Place
ns with cut sides, which have first
d down. Let rise until double in size
°^00° F.—12 to 16 counts) 30 to 40
Move bakepans occasionally while
aked on bottom. Turn out of pans
over with uncooked icing if desired.
(lard or lard substitute)
se rolls (recipe 282).

aisins
d sub- % pound citron
1/£ cans) diced
ughly into the sweet dough. Take
o a piece 8 by 10 inches, rolling the
h thick and the half away from the
y folding away from the operator the
akepans 2 inches apart. Let rise
ut 40 minutes in medium oven
). Other fruits may be added if
uncooked icing.
aporated, diluted with
20 ounces powdered
milk dissolved in 6 pints water
tute)
r three times and work in the fat.
add all the milk at once. Stir until
dough, if not, add more milk.
d and knead quickly for not more
aking good biscuit is in handling
horoughly. Roll out to one-half the
biscuit, cut out with a biscuit cutter,
hing each other. Bake in a quick
unts) for 12 minutes or until brown.
ng powder biscuit, adding 3 pounds
ese. Mix same as for the baking
cheese is added with the milk and
king powder
e salt
sti- 3% quarts milk, sour

the fat into the flour mixture.
d all the milk at once. Stir until
ough, if not, add more milk.
thoroughly. Roll out to one-half
d biscuit, cut out with a biscuit
st touching each other. Bake in a
2 counts) for 12 minutes or until
ellow V2 pound fat (lard or lard substitute)
milk, evaporated, diluted with
, and baking powder. Work in
, and mix well. Pour into a well-
minutes in a quick oven (400°—450°
res and serve hot. This may also
s.
ellow 3 ounces salt
or lard substitute)
Work in the fat. Dissolve soda
k and beaten eggs, to the mixture.
sed, heated bakepan. Bake about
-450° F.—12 to 16 counts). Cut
may also be baked as muffins in
ard or lard substitute)
ger
ces. Add the eggs gradually,
ses and milk. Mix thoroughly.
n a medium oven (325°—400°

minutes. This may also be baked

ar
13 ounces fat (lard or lard substitute)
es salt
the water at a temperature of 80°
n remainder of water. Add this to
he dissolved yeast and the fat and
uantity of liquid to make a soft
sed pan covered with a slightly
if the kitchen is cold, it is well to
warm (not hot) water. If the tem-
0°, it is sufficient to allow the dough
or basic sweet dough. It is best to
ill on the young side. Do not allow
hich are preferred by many to those
gh. It may be made into a variety
ch buns, finger rolls, pan rolls, etc., or
read. It may also be used to make,
r toast.
up into cinnamon rolls as given in
2-ounce pieces, using the method
from 32-ounce pieces. Roll each piece
(do not form into a complete ball),
nto a cylinder or "snake" about
p the ends square. It requires some
rolls. Then place the rolls well apart
w to proof (rise) until about double
utes in a medium oven (325°-400° F.—
e used for hot dogs and are good for
et range, etc.
li/2-ounce pieces. Scale off pieces

nd roll out into "snakes" about 2 inches
ut in half, repeat this with each half;

these in half; this gives eight
and the result is 16 pieces, each
d is quick and with a little experi-
ugh accurate for practical purposes.
ball and put close together in a well-
rise) until about double in size
a medium oven (325°-400° F. —
^-ounce pieces as given in recipe
ow to rest on the table, first sprink-
t sticking to the table. By the time
unded, the first pieces will be ready
f these pieces in a row. Use a
a household size broomstick is the
dent in the middle of each piece. Then
lted butter or a mixture of melted
that top fold is one-third shorter
ds together by pressing the top
sure to knock down. Place in well-
apart, let proof (rise) until about
ium oven (325°-400° F. — 12 to 16
m, or jelly.
with flour, then add to the basic
as for soft bun bread.
p into loaves. If no individual
o 35-ounce pieces, round, and let
). Form into loaves and place six
n. Proof (rise) until just above
minutes in a medium oven (325°-400°
-ounce pieces as for finger rolls.
and place 2 inches apart in well-
bout 15 minutes, then flatten, using

om of a can, or a board, etc. Then

in size and bake about 15 minutes in a
2 to 16 counts).
naise dressing
damp cloth so that it, will remain
to %-inch pieces. Save the celery
and core the apples and just before
them into pieces similar in size to
dressing and mix well. Serve in-
n vegetable dishes garnished with
mayonnaise
% pint vinegar
d fine 1 head lettuce
lt and pepper to taste
nd season to taste with salt, pep-
over baked beans from dinner may
ually on lettuce leaves or in vegeta-
e leaves.
ess, 2 pints mayonnaise
ns i£ pint vinegar
lt and pepper to taste
ard, salt, vinegar, and mayonnaise,
on lettuce leaves or in vegetable-
aves.
ns cut 2 pints vinegar
gar
d peel them, then dice in ^4-inch
no cooking is necessary. Place the
with vinegar and sugar solution.
place in vegetable dishes. Serve

rsley
essing or 1 pint vinegar
ter the cabbage and soak in
m, wash, and dice celery and soak
ust before serving, remove cab-
Shred or chop fine and place in a
then pour over it the dressing or
able dishes and cover with
les
ge salad. Wash, peel, and core
r until just before serving. At that
hred the cabbage. Mix the cabbage,
to taste. Serve individually on
hes garnished with lettuce leaves.
vinegar
nces mustard, prepared
g oil 5 heads lettuce
in cold water. Hard-boil the
diced celery. Make a dressing as
n slowly the bacon grease (or cook-
r; then mix in the mustard and
e. The dressing should be of the
egulate the quantity of water to
over the celery-and-egg mixture
ed with lettuce leaves.
s dressing
ds lettuce
n stew. Simmer until so tender
rated from the bones. Be careful to
meat. Dice the meat when cold,

h the mayonnaise. Season to taste

h with a little paprika sprinkled over
eaves.
in dish. To serve as a salad the
cut in half.
ted for one-half the chicken. If
veal will take on a chicken flavor.
inegar
d pepper to taste
in, cover with salted cold water,
Drain, add the onions and vinegar,
d pepper.
1 quart vinegar
ne 2 ounces mustard, prepared
wned
oughly and cut into eights. Soak
the bacon, mustard, minced eggs,
salt, and pour over the lettuce when
ay also be cut into eights and
essing.
ounds onions, minced
4 cans 5 pounds pickles, sweet, minced
to- 1 quart vinegar
nful cloves, ground
son with salt, cayenne pepper, and
to make 3y2 gallons. Regulate the
onsistency like thick gravy.
) 5 heads lettuce
ickles, sweet
mayonnaise dressing
age salad. Select one-fourth of
e purpose and slice them into fine cords
aining pimentos and pickles. Re-

r, shake, shred, and mix with the
chopped pickles, and the mayonnaise.
iced 1 can pimentos, or 4 green peppers, diced
egar
mayonnaise
ed 1 head lettuce or parsley
bowl with the onions and celery
own and while still hot pour over
ayonnaise, and pimentos or peppers
son with pepper and salt to taste.
erve cold in dishes garnished with
pounds celery, diced
ped fine 4 pounds cabbage, grated
fine 2 pounds tomatoes
mayonnaise
t vinegar
add rest of the ingredients, and
old in dishes garnished with the
gallon mayonnaise dressing
eppers
iced 6 lemons
ty contents into a mixing bowl.
n. Chop salmon fine and mix with
ry in cold water for 1 hour, chop
the mixture. Add the mayonnaise
sprigs of parsley or lettuce and
the lemons cut in thin slices and
ar
ed 2 pounds sugar
nd shred or chop fine. Mix thor-
ar, and sugar. Season to taste with
boil. Remove from the fire and pour
ve hot or cold.
m away discolored or bruised spots.
oroughly chilled, then slice thin or
he refrigerator until required. Place
serve plain or with dressing over both.
consisting of—
umbers, sliced, or celery,
es, diced
ked vegetables may be used in
em with mustard, vinegar, or mayon-
ice cold on dishes garnished with
roximately)
e pepper to taste
yenne pepper into a kettle, pour
ear boiling point. Rub the flour and
hot mixture. Beat the eggs, add the
epared mustard; add milk until right
base, instead of mayonnaise, to
artar sauce, thousand island, cucumber
onfuls sugar
oking or salad oil
pint vinegar
ugar, and vinegar in a dish and
y the oil, beating continuously. This
over the salad until immediately before

e made by substituting 1 pint juice
e pepper to taste
e chilled or cooled. Break open
add the cayenne pepper, salt, and
oughly mixed. Begin dropping
e same direction, putting in only
ns to thicken, drop in a few drops
ery little. Continue this until all of
l not to use too much vinegar as
ck enough to drop when ready
stir in the flour and mustard, and
the vinegar and water to the
ld.
er, cold
ornstarch
prika, vinegar, and salad oil in
ke a paste by mixing the corn-
dd the other half of the water.
tirring constantly until it boils and
paste to the other ingredients in the
an egg beater or wire whip until
alt
- ]/4 teaspoonful pepper, cayenne

ablespoonfuls sugar
ry
ed
n the oil, then all other ingredients,
er. Keep cold.
s) % ounce onion juice, or % pound
nions, finely minced
rd, dry
given in an electric mixer or whip
or 1 pint pickles, chopped, or sweet relish
sh, grated (if avail-
auce able)
ughly. One-half pint chopped
sing.
choc- 5 pounds sugar
rated
rn or boiler and bring to a boil.
ter and dissolve the cocoa and sugar
melt it in a double boiler. Then
water and cook 5 minutes. Reduce
stir well. Water may be used in
he palatability.
pular.
ds coffee, roasted and ground
container to back of stove in
water slightly under the boiling
d coffee in sugar interliner bag, or
with cord, leaving sufficient room in
the coffee. Place the bag containing
is slightly under boiling point, and
to 12 minutes. Stir the bag occa-

eriod. Remove the bag. Serve at

ure good coffee:
e in a container as airtight as
f both water and coffee.
m coffee, throw them away. Do
dditional quantities of coffee, and do
art unused grounds for subsequent
ground coffee.
, but do not add coffee to water
below the boiling point.
ssible after completion of brew.
d more than 15 minutes prior to time
muslin bag or sack, the sack
ot hot, water, thoroughly rinsed in
remain submerged in a pan of cold
s with a lemon squeezer and add
with sugar and stir thoroughly
ter
to
l and remove from the range.
he boiler in a muslin bag and
r 5 minutes. The bag should be
lenty of room so that the boiling
f it. Remove the bag of tea, stir

nd 15 ounces of tea and prepare
e serving add sufficient cold water
8 lemons may be added, if desired.
dded to the iced tea.

TION
g2
fruits and vegetables 3
quivalents of other foods 4
ious pressures 8
determined by hand-second counts 9
10
12
hen waste and garbage 15
voirdupois weight.
ight.
ces).
unces).
ing.—Scales and standard
ssued to messes in barracks, but are
, in their absence the cook can use
ss kit spoons for measuring the quan-
is used for small measurements.

on is slightly larger than the M1910
s it may be used as identical measure.
^ liquid pints.
quart.
d quarts.
fruits and vegetables.

equivalents of other foods.—

ersion of milk in forms other
equivalent in liquid whole milk.

ned with use of pressure cooker are high, as
e is proportionately shortened.
determined by hand-
res.
that an oven count will vary according to the
hand of the person making the count is sensi-
is affected by the occupation of the man making
customed to working in heat are able to keep
r than persons not accustomed to heat. There-
te method of determining oven temperature is
no thermometer is available, the hand-second
ory results.
aising.— (1) Cuts for brais-
for braising but the following are
of cooking:
th salt and pepper. Herbs,
dded for flavor variety.
fat. Browning develops aroma,
uid, if necessary. Both meat
No liquid should be added to
ture (185°-200° F.). Meat
perature dissolves connective tis-
d to carve. It also increases
aising may be done in oven or

(1) Frying.—Frying means to
differs from pan-broiling in which
thin slices of round steak, veal steak
s pork chops. Frying gives crispy
red but less tender product than
meat in flour, if desired. Season
ckly on both sides in a small
. Continue to cook at reduced
rying means to cook in a deep
ded for uncooked meat. It may
wning breaded chops which have
before crumbing, and is often used
cken. It is used in preparation of
en to keep fat from smoking.
rying.
n, broiling.
iled.
ld not be pan broiled.
eat on heavy frying pan or
ed.
oks out to grease pan.
develops flavor and aroma.
ll be juicier. Prevents over-
e meat will braise, not broil, in
m in pan broiling is to get results
s even cooking.
an. Meat should broil, not fry.
mes for pan broiling cannot be
e as for broiling a cut of same
ut small gash and note color.
re to medium. Ground meat
cuts.
cut too thick.
at, rub pan with a little fat.
e used for roasting.

h a clean, damp cloth. Meat
r. Seasoning may be added at
not necessary—as fat melts it
nds meat which is covered, mak-
te temperature (325° F.—16
in juices. Meat and gravy will be
ear. A moderate temperature reduces
juiciness, and tenderness.
derate temperature, drippings
nds on kind of meat, degree of
re. A meat thermometer is the most
is done.
well
at 325° F.
All meat cuts can be used for
ommended for this method of

ve meat cut in small cubes. A
e than one with bones. Avoid bone
aver, if stew meat is not boneless.
. The salt will penetrate small
of cooking.
in hot fat. A browned stew has
ew.
need not be boiling as hot water
e than searing. Meat should be
be cooked at same temperature.
ature (185°-200° F.) until tender
ill be stringy and tasteless if boiled.
ough before meat is tender so that
ooked. Vegetables should be uniform
se different combinations of
mbinations.
riety to the gravy.
e or boiled noodles in their place.
o a stew which many do not relish.
other vegetables which many do
.— (1) Cuts for cooking m water.

ater.
water.
ver meat with water. The
ng water does not seal in juices.
red so that all of meat will cook at
except smoked pork cuts and
, bayleaf, or flavor vegetables may
temperature until meat is tender.
e tissue will be dissolved and the
ge will be greater and meat will
s, onions, or cabbage, are cooked
e put in just long enough before
er. Overcooking vegetables gives
avor.
r.
Cuts for grinding.—Grinding
nd makes the meat tender. Any meat
d economy to use the least tender
en below are recommended.

d meat.— (a) Loaf.—Meat loaf is
moderate oven (350° F.). A loaf
/> to 2 hours.
one kind of meat or of two or
are—
n beef.
eal.
s smoked ham.
he slices should be dropped
es before grinding.
oaf, alone or with beef, pork,

um fine; too fine a grind makes
rse, the connective tissue

d into a loaf and roasted or may
crumbs, mashed potatoes,
hould be moistened with water,
is higher, a thick white sauce
der.
without an "extender" may be
1 inch thick. These are cooked by
asoned only with salt and pepper
ed griddle.
ped in bacon.
ed by the use of different
minced onion, mustard,
oked meat for hash gives
rs.—The fryers which have
hens are constructed on a scientific
s good products. Heat is applied
vessel. This results in having hot fat
ment and particles drop into the
which would help to "break down"
he fat at a constant temperature.
e this results in lowering the tem-
le with cleaning solution such as is
mostat to 250° F. Boil for 10 min-
and dry thoroughly.
fat to a level just enough to cover
hat fat will not be scorched. Fat
l become scorched.
t has reached the temperature
d, put food in the basket and lower
sket, allow food to drain to re-

urn food onto brown wrapping or
ess fat.
ods are desirable only when they
ked products are unappetizing and

ep fat should be a good color, crisp,
s and times given in the table below.
ch fried are onions, french toast,
otatoes, eggplant, cucumbers, and squash
ped in batter.
fat should be drained off into
cloth, or put to one side and allowed
, heat to boiling, and add from
eaning compound (depending on size
nutes, shut the burner off and allow
Boil and drain.
add from 2 tablespoonfuls to a
he size of the fryer. Stir and allow to
ning. Refill with water and drain.
t in kettle and add fresh fat to
ys be enough fat to allow the tem-
constant.
f a fryer insure its longer life and
res for frying.
-
... .
rd soap.—Dissolve 1 pound of
dinary issue lye) in 2 quarts of water.

gallons of water. As soon as all
t of the dissolved lye. Boil over
me until the biting taste of the soap
r to replace that boiled away.
before and continue boiling, tasting, and
manner until the lye is consumed.
oney in consistency and will be
oon. Add about y2 pound of salt.
(he lye water, has lost its honey-
spoon or wooden paddle like greasy
etween the thumb and first finger
n into thin scales if the soap is
es and the process is complete.
the surface, place in a suitable mold
soap made according to the above
a large kettle with 4 gallons of
ppearance. Set aside to cool.
piece of soap in two and place
e taste, not enough grease has
oo much grease has been used.
so feels greasy, it has not been
te and makes a good lather is
poses.
etting is slightly soft and it ap-
difficulty may be overcome by at-
ose to the spout of an ordinary
nd of the hose in the bottom of the
m. In this way heat is obtained
e heat being applied to the bottom
y also be drawn from boilers in
mixture and a harder soap result.
nt and economical window
dd 1 table'spoonful of kerosene.
re and use for cleaning. Then rub
well as dries the window. When
worn it may be used as a washing
. When long, high windows are
o wash by hand, the cloth may

cross bar at the end, similar to a squee-
handle and a cross bar at the end, into
of hard rubber.) The use of the
as it does not dry the windows thor-
a drying cloth afterward. The above
is usually sufficient for a day's work,
dirty or greasy a larger quantity is
kitchen waste and garbage.—
nd disposal is necessary from a sani-
it is to be used later for animal food.
not to be used by the organization
imal food, as bread, meat scraps,
r animal food, as coffee grounds,
nd also glass and tin containers,
accumulation should have tight-
There are various kinds of housings
vicinity around them should be

0
90
81
ar 79 137
ains 80 140
nsils 72 108
or use 73 108
106
ges
46 79
ils 74 109
sils 72 108
butters 44 78
irections for use 73 108

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OF WAK I
FM 21-6.)
FFICE: 1942
or small messes 21 40

1942TM10 405

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35) and TM 10-405 (June 9,

nge No. 1 in baggage car.—

1 in a baggage car as part of an

when kitchen cars are not available,

long by 3 feet 4 inches wide and

easurements), with bottom, using

ble. Line the sides * * * 2 inches

of the four corners where the

x * * * installed in the above

Dec. 11, 1942.)

o. 5.—(1) Description.—The Army

kitchens which are located in

exterior is made of open-hearth range

sely riveted. It is painted with a black

oven. The ca.st iron castings are made

oft, and well tumbled in a rattler, and

sand, rust, and grease. (See fig. 18.1.)

hdraw the grate locking key and turn

eturn the grate to its normal posi--

e forming the bottom of the firebox.

, lay crumpled paper on the

g to hold the fire for several min-

gister, the direct draft damper, and

ntilator register. Ignite the paper

covers. When the wood is ignited

shovelful of coal should be added.

oal should be added to build up the

er should be closed. If this is left

ed, the oven will not attain a satis-

The fire should never be built

w the level of the oven top or the

fed with coal, the following com-

oven, and other parts of the

nd ash dust around the oven

ating costs, because of incom-

anel and covers, making them

cracking under heavy

d due to poor draft and heat

be used as a fire door. This prac-

ue to soot and coal dust being dropped

uses unnecessarily soiled cooking

ugh an eye, excessive coal may be

up on the top of the oven chamber

hould be fed to the range at one

equently. This will provide an even

als until it has ignited. Then stoke the

coal and mixing it with the red coals.

he fire is raked principally to the

mit ashes to accumulate against the

eat against the water back and results

never be maintained. Such a fire

ng; on-the contrary, it often causes

ed both on the top of the range and in

d or overcooked. An intensely hot fire

piping and warp the top sections of

ge No. 5.—(a) Ashes.—Empty the

ten as necessary to prevent the ashes

des of the pan. When ashes^are allowed

is intensified on the bottom of the

re quickly. Also, when ashes are

raft door register, the draft is often

e covers.—There are four top panels