will be made.

rviceable.
nsideration the char-

ces, and meats; the nutri-

t occur in texture and

bilities of combining

increased palatability.

ng out attractive flavors

s work is not finished

o learn to serve it in an

experience. There is

mess. by thought and

ecember 31, 1985.

mbinations

es doubly

king well,

d pleas-

—it is

he

s respect.

mand, and

s a respon-

end largely

kes pride in

n clean and

in his

will promote

ier. On

soldiers

d well

my cook.

and why

a difference

rds of praise

y pleased

e the man

agination,

g those of

way day

fail to

ew and

be had in

time of

alates

d hold

te that

ve yet

e magic of

med into
nd promotes health and

evelop new flavors, to

to destroy micro-organisms.

reparing food for

aspect, cooking is both

requires special skill in

is a science because exact

correct time and amount of

ked to make it palatable and

o that a rightly propor-

t contain various

nerals, and vitamins) that

f the body. Deficiencies of

th. No single food is ade-

nts. For this reason, a wide

a balanced diet will be as-

ory, it must first be palat-

refore, become important

ces of energy are carbo-

es the rate at which food

e soldier will require more

rk. If the caloric value of

body converts this excess

starch, plant foods usu-

alled cellulose. This is

walls of plants. In man,

ion and serves merely by its

of the food

due.

do

n delay-

ely to

als.

t, milk,

and olive

o pro-

of the soft

ust

n. Proteins

ces known

acids

e body

king in

mplete.

sition of

d in the

the body.

ant in

of pro-

e. Some

m, potassium,

sphorus,

ropor-

o essen-

potassium,

s of

sphorus.

d pig-

eals, and
 substance (thyroxin)

ubstance functions in

body. Absence of iodine

ement of the thyroid gland

d iodized table salt are

ll amounts and are suf-

health at all ages and

ht blindness. More

iness of the skin, a disease

espiratory tract. Good

tter, cheese, egg yolk, liver,

egetables, and fruits.

y and it is therefore

ent supply. Good sources

g yolk, dried yeast, wheat

esh and canned beef.

s having diverse activi-

plex. Several of these

which enabled investigators

rs.

of carbohydrate foods

rvous system. A complete

ease known as "beriberi."

of general tone and a

meness of the skin, with

ncy results in pellagra.

erations in the mouth

y which may manifest

sily, defective teeth, poor

ources of vitamin C are

ato juice, and cabbage.

 xtent,

aining it.

rdinary

of the

o juice,

menu.

cium

re sun-

ggs, liver,

main func-

elimination

. Copious

ater. Ex-

ietary intake,

on.

res

ssential

ced diet

ty, not

hem. He

and smell;

s one

repair of

h.

are shown
to

food and

his in

e should

will

against

ables, raw
cook is not required

report what is needed. He

carry a large stock of food.

s of large quantities of

the cook should become

foods used in a mess, not

arge quantities but also

before spoiling.

dge of the keeping quali-

fresh meats, eggs, fish,

les do not keep long and

consumed within a short

at all perishable foods arei

llowing foods to spoil is

ster inspects all

elieve mess personnel from

ed in the mess. In the

he duty of the cook on shift

ore all food items received,

n made by the organization,

eceived in the mess is

nd measure, and of the

ns. Food which is decom-

oldy, musty, etc., should

at mess personnel be experts

quired by Government

t food delivered is below the.

ted to the organization com-

or count should be noted

foods are accepted. A few

ion of foods at the time of

and wholesome food and

ars to the mess.

ndition all highly

esh milk, fresh fruits and

ortant to inspect canned

 inspect cereals

s of foods

uised meats,

rusted

r leaking

Govern-

od with

r some-

rlap bags,

ng weights.

Surface

the meat

and high

limy.

or* slight

ath the sur-

e can be

e meat near

th a pol-

lage may

melling the cut

tensive

r to the

o the

ed.

cans.

should never

tc., some-

n the spoiled

sagreeable.

oil

ially ap-

milk, etc.

l, foods

ess is

rtain foods

used as

ms. Foods

refrigerator.
ood as dampness anywhere

pecially highly perishable

good condition over 24 hours,

es below 50° F. The tem-

rarely is as low as 50° F.

ored in this type of refrig-

nd this may result in spoilage

ours.

refrigerator so that air

d can be kept in better

rules:

are needed, report

. The pipe should be

nce each week in order to

and wiping. The re-

ut at regular intervals,

as butter, fresh milk,

as far away as possible from

ed fish, young green onions,

ts on the hooks; avoid

ces touch each other. Do

nt, as this causes the ice

e food keep better.

re than absolutely neces-

n the refrigerator it

e.

eratures can be main-

n an ice box. Mechani-

use the moisture is car-

it and deposited there

ulator and lowers

ld be removed at fre-
 of hot

y that

d wilt.

ontainers

his. In

nt to keep

n paper,

un-

ontainer.

ermit

the

ainers

chers.

e placing

the

low

capacity

which

tainers

alads,

t meal.

aises

tainers

e being

ore-

me the

xamined

ods,

and

and

oods

sily and

on the

ore liable

kitchen.

art from

ey will
ys be kept in a tightly

gth rapidly.

should be examined

any roaches, ants, etc.,

n insects and vermin is not

etc., scattered about the

her where they can get

er foods such as

ds segregated (onions

s such as varnish, kero-

y messes use many

ailable in different forms.

wholesale market cuts,

or frozen; chickens may

hard or soft; milk may

ables may be fresh, canned,

different ways, either

he several forms of the

ndling. The cook is greatly

of the foods which he

any animal vised for

ssue, connective tissue,

also classed as meat,

sundry meats, fancy meats,

eef from cattle, veal

eep.

f the essential food ele-

e.

percent protein, is a

food element. Meat pro-

are superior to vegetable

reater or lesser degree,

egree of fatness. Some fat

be cut away before eating,

he method of cooking and

e

e deficient:

ource of

sary in the

utiliz-

n any

s beef

tilized

supplies

mins.

s vitamin

ces of the

acid),

olly of lean

canning.

horus, iron,

value.

ts

purposes;

w if kept

. Boning

e best for

eaver

ng beef.

but it

use.

s.

el is used

em. The

a smooth

eth of

quires

set and

des from

ome dull

oper tools

signed

study his
he work for which it was

tiff blades of boning knives

h joints and for cutting

m from the meat. Steak

cut steaks and roasts.

slicer and roast beef slicer,

ollowing tools will fill

need:

efficient work. Oneway

the work they were intended

mparatively narrow bevel

use and hard work than

wide bevel and a thin edge.

teak knife for boning meat."

arpened on a power-

temper from the cutting

ne may be purchased at

od sharpening units. There

ome of these contain two

degree of coarseness. The

revolving shaft. The base

on a smoother one. Use

this manner, the stone

is best to draw the full

h of the stone in cadi

ck in the same manner

on the knife is sharpened

uniformly. When the

ughly before

e, use a

ng a razor

better than

following

knife (fig. 1):

per-

of the

nd

inst

ds it. Aim

onal

at all times.

For

th other

ng) can

g notches

ould be

blade will

knives

otected.

he meat

but to

hould not

followed,
care and attention they

e good knives. If cared

ong time.

ould have his own

im responsible for their

he tools are much more

When several men use

nyone to care for them.

kitchen

should be

tandpoint

n six dull

ools the

he close

geant, who

nless

e bone

re dan-

ospital

t to

in boning

anger of

rs in

ger glove,

ingers

which

gers. It

on the

anyone

ry

saw,

and set,

e dulled

ones. Saws

onally to

res spe-

t and

h blade

one issued

uip-

od, must

wood

ves, cleavers,

pass rigid
 of the care exercised in

rivet two pieces of wood to

vice for dirt to collect.

lem. Hot water soaks

wood drys it shrinks. In

cracks and crevices are bigger

ound the handle with

utlery lie in hot water.

ater for any length of time.

n by simply wiping, then

y cloth. The preceding

e cutlery, but will help

f is a very important

pular food and forms

sons the Army cook should

and quality of beef sup-

utting and use. This infor-

ses of carcass beef are

rs (young females), cows,

reach maturity).

sides and quarters)

nd meaty) type, as distin-

e. Carcasses of the beef

bone, and the flesh is of

he purchase of carcasses

eifer beef compares very

and plumpness), develop-

Steers and heifers are

my mess may weigh from

f 900 pounds. Each side

rage 12-rib forequarter

d weighs from 115 to 235

of the side, weighs slightly

weight of the forequarter

about 12 pounds.
 nsid-

nt pur-

ral, the

walking

hich are

in tender-

er meat from

eat is sepa-

nclude

er ones

er, are

The beef

esale cuts.

of each

ed that

in, and

nd plate.

e bones

ole-

ide

nning at

sepa-

ntains

s well

n the Army

cles can

d to make

uts will

udy was

following

ry con-

asy to

mber of

ethods.

refully

unt of

f cut-

y will
r is placed on the block

e backbone, breastbone,

the job of cutting around

eef neck, if present.

s is the first vertebra

de of the neck.

e the breastbone, then

cartilages attached to the

om around the outside of

the skirt, or dia-

rane from the skirt and

llel with the ribs, cut

hus exposing all the

eat which has just been

free from the plate meat.

te meat from under the

h lies along the chine

of meat from the throat

e forequarter were

ak and remove the top

ack of the forequarter.

rap (ligamentous strip)

ing at the rib end.

of the feather bones to

st rib vertebra. Cut

can be lifted from the meat

e
aving

asily by

seventh

parate

k with

rib. Cut

e plate

ng the

m its

n be

s. Loosen

around

out in

upper-

re to be

he

ou

ong

oint

bone

ting

e top

nd /

d arm

hank

red
rated from the crosscut chuck leaving seven

rated from the rib meat at the edge of the

arter.

n removing shank and arm bones.

shank bones in a 7-rib crosscut chuck.

t,

art

chuck,

natural seam

debone.

tender

p of the

hat point.

ong

of

First,

he bone.

ng as you

chuck.

arallel

lifted

ack

e inside

o the

th

meat

k roll,

it

bs of the

5-rib plate

should

beef hind
a and chuck tender 6 with respect to blade

huck with arm and shank bones removed.

ket meat ®, and thick back meat ©, ®, and ®.

neck roll ®.

ed from neck roll.

osscut chuck with neck, arm, blade, and shank

by

ckle section

e of the

igs. 3 and 8).

navel

eak and flank

e flank

to sepa-

hirteenth
s which later may be

roasts. This fat protects

adds to the flavor and juici-

the kidney knob of the

split open lengthwise, so

of it can be taken out.

uld be removed from the

b can be cut open and the

rump, saw through

d), then cut down to the

d.

separated from the rump and loin.

showing exposed section of aitchbone, backbone,

during the

epara-

knuckle,

nce, with

natural

.)

uckle,

round

er of meat

ted line

starts

the

of the

Use

he round.

11, dotted

e from

close

rom

nd

lso

hed to

he

at point

heel

n now

he fat free

un the

the divid-
 location of the four major boneless cuts.

d S-b is the eye. These muscles together

nd tip end of flank 1-a from knuckle 1.

membrane covering fat-free section of inside

howing natural divisions of the three major cuts.

de

h the

d across

g. 12,

ife.

tch-

bone can

meat

order to remove knuckle bono.

ed from the short loin at

ne. Trim

mp butt

his run

the rump

whether
he tenderloin, with

oin. Cut close to the

meat than is necessary

m the short loin.

he loin immediately

ackbone to finish divid-

d line de). With practice

by making a cut with

rtebrae, then breaking

moved from the loin

ng the feather or spine

and cut closely around

cutting until all the

Trim off loose pieces

l be a smooth, neat-

with it.

rom the shell loin

e the meat from the

s cut with a sharp knife

e feather bones the full

n edge so that it rests

separate the loin meat

ains attached to the

his is where a good

fully weaving the tip

tebrae, most of the meat

the loin strip. Cut the

the edge of the eye

ty of boneless cuts

ber of different ways.

sfactory results in cooking

r roasts and steaks and

oasts and stews, and

hili. When buying

is often a good idea to

ded) from the fore-

he hindquarter. The heel

n be held back to cook

hows

, and no

ures given

ur kitchen;
roximation of the

ay expect from forequarters

5 to 180 pounds each.

beef of Army specifi-

holesale market cuts in

ones, excess fat, gristle,

oneless beef separated into

most tender cuts are

he less tender cuts are

r for ground meat (ham-

individually wrapped

ed in units of about 10

erboard boxes coated on

hilled but is usually

es over carcass beef.

no waste in bones, fat

he further cutting for

ge space by 60 to 70

y 25 percent. It sup-

purposes than would

awed in the original

emperature. Seventy-

ost frozen boneless beef

e meat becomes sufficiently

should not be defrosted

ercial

gely from

tenderness,

or Army

, wholesale

e class

olesale

quarters

ed that

cost. The

ght of

the

average

at an

e two cuts

rcass

h the

r carcass

irt, flank,

e to

me way

oxi-

e marketed

nditions

keting oh

making

amb

lamb.

d to a

out 3 to 5

mber to

ons of the

om March

Spring

ambg

cation,

12 months
 feed lots and are usually

age when lamb be-

s which characterize young

st important indication

nd reddish in color. As

ally harden, and at the same

white. The "break" joint

ns of identifying lamb. This

lamb the ridges are

s this joint loses its color

eached the break joint

en off at the round (spool)

xcellent quality fed

oved breeding and feed-

s which weigh as high as

e, however, is the color

to dark pink. The color

on the flesh will be dark

creamy white or

brittle.

definite place in the Army

e meat is young and

welcomed by the men

The entire back section

nto chops for broiling and

tory method of using car-

n two ways—lamb stew and

fat should be removed from

l done or just slightly

hin, papery covering

d from. lamb roasts. It does

left on, it helps to keep in

fell should be removed

tructure in the lamb

. Wholesale market cuts

size, and names. Since

sides but is sold either

 ts. These

plit).

plit).

nto cuts.

separated

e, stew or

three

(the

re and

viding the

mb may

method

mb as

addle,

eless

anks, and

ds about

ds of car-

s stew and

ew is

ing. When

100 pounds

oasts,

e entire

on just

mical

ith the

y will be

ngles be

al. The

the neces-
ck at the point where it

side of the neck. Ke-

he backstrap, then cut the

arest the cutter.

uppermost flank to about

utting over the ribs to a

en cut straight across the

hold the flank firmly in the

the cut made with the knife.

other side of the lamb.

e on the first rib of the lower

ged) and sawing parallel to

Saw through ribs, arm

nth rib, then finish with a

d fat.

ull the fell from the

nd cut it into stewing pieces.

up, and cut under the dia-

. Then slide the knife

by guiding the knife closely

pull off the fell. Trim off

es for stew.

on its back. Cut and

h side of the carcass to sepa-

saddle.

bs and the unsplit back-

oulders up. Loosen the

ngside the rib bones, then

ne shoulder, then the other.

ctions are down. Cut around

moving the shoulder ribs and

of both shoulders.

the shoulder on the

m the rib and arm sides.

ock, until the arm bones

f the knife cut along the

ove the arm bone. Scrape

t the shoulder blade.

 lus fat

using

ddle are

ts from

oneless legs.

both

rib. Com-

will be

houlders.

inting

. on both

on the end

nd repeat

rom the

ds of the

and re-

reverse

on the block,

he cut sur-

s will touch

f the

m the

side of

the tender-

eather or

the back-

ects the two

gthwise

side of

ank side
 the shank meat and

the meat from the

ter ((18) below).

d hip) and the backbone

t in one piece, although the

e separated at the slip joint

back the tenderloin so

posed.

ne. Continue to cut

t from the meat. Keep cut-

l bone have been removed

wise to expose the leg

o that it may be lifted out.

nd of the leg.

here pelvic bone was

e it into shape.

m sold in carcass form

made into commer-

t, fig. 15). The heavy

how the division of

ut 30 percent of the

into cured and smoked

into sausage. Demands

ork will be cut and

ssified definitely as those

h are always cured, be-

ed, and under certain

me of the cuts which

pork.

keted under 1 year of

ones soft. In older

der and the bones will not

eral, the pork pro-

so there are fewer

ung pork is a grayish

r animal. The flesh is

ee from excessive mois-

with a firm white fat.

 easons

at

ontaining

nothing

econd,

s vitamin

tes; it

isease,

ita

n approxi-

e Army

mes the

not true.

he stomach

e as

utilized

ng

. These

ortunately

oys it.

when

rk

are of a

are

neck bones,

weighs

oll that

medi-

tion

k.

ut

nd blade-

one
 nd tie securely.

e boneless roast from

unds is apt to be quite

is to split the heavy

s:

bone.

side of the arm sec-

ck. Split the shoulder

hank end and follow the

outside shoulder muscles.

and tie.

der from the blade and

rm bones and blade-

y cutting the meat loose

ong, narrow roast. Tie

ooking.

shoulders are selling

s an advantage to serve

d in o and c above.

t one-fourth inch thick

de of shoulder should

cutting until the blade-

der (Boston style butt)

les to the arm steaks that

the bladebone is exposed.

c is the lower half of

d arm sections. The

s this cut a difficult one

Prepared as a cushion

l present no carving

d in b above.

ut around the ends

. Removing the bone

boneless arm meat.

at from the shank

und

top

rom

does

ed. Con-

d with

un the

The

the blade

The

ll carve

This

ack-

er end

ack-

the

and

ate the

k ends

ogether

r it

another

e is

aver is

the

large

e other,
g the meat uniformily.

using a saw instead of a

enderloin from the back-

making of a boneless loin

nd loin strip from the bones

bout 2 inches in length,

with the flat side of a

hem in double slices.

de up. If chops one-half

ckness, stopping the knife

he second slice should be

all the way through the meat.

ut is called a butterfly

e object of the follow-

od of cutting spareribs that

t at the same time will

cutting through the

arated from its neighbor

ribs may be left attached

void cutting across

aver cannot help but make

a nuisance but they are

ght, fresh ham (leg of

ight shoulder, may be

about the right size for

asy method of making

e. A "skinned" ham

side of a "regular'' ham

emove the aitchbone

ng it free from the leg

h the

ne. Cut

the meat.

side of

it into two

e and

into

d where

part

the

hick

form.

ape.

f of

mpor-

ers when

bacon

much

d of a

f the

ential

lose and

ured

ring

Here it is

hams,

eef ham
moked ham: regular and

th the outer skin and fat

is self-explanatory. It

part of the fat were

ked picnics (calas) are

ed just beyond the knuckle

e made from the eye

bacon" is applied to

iskets are sometimes referred

nadian style bacon is made

kers make from one to

roducts. The grade of

ng method, quality of the

ncy bacon and hams are

h thin skin and firm white

ored. The bacon is free

defective in one or more

moked hams and

at that will require much

cutting. Both pieces of

es complicate the carving

emove the bones before

ollowing method of re-

recommended for Army

tside of the ham,

ed ham, remove the

om the leg bone and

joint, providing it can

some other dish; other-

(4) to (6) below it is

split open the top half

ely along the shank bone,

well as the small kneecap

 the

pocket

m not

with an

ay to cut

most first-

moving

the end

he

cut

hed. The

orseshoe-

nk

ge

probably

et the

t, the

the

ible. Con-

and the

veal

minimum

m weight

otective

not
 or general build of

udging quality of veal.

at. Good quality veal

re short; the rounds are

n well fleshed. The

hite fat and the flesh

s should be covered

ctors recommend veal

se are: tenderness and

at, and being from a

ate flavor of veal is

tructure of veal is

al bone structure chart

(fig. 3).) The names of

y are made in the packing-

hows the location of

he carcass is not split

a combination of these

e entire veal carcass

amb; namely, the triangle

back section (shoulders,

ops and steaks. The actual

however, will involve a

g methods. The reason for

t veal weighs slightly

ghs about the same as a

der one-half the weight of

een that the weight of the

tting method to be followed.

g less than 100 pounds

ss stew in practically the

ar. 19). The roasts will be

comparable lamb roasts, but

rily.

avy saddles and racks,

bone, the same as beef.

ail bone and sacral verte-

he backbone. The fore-

 the twelfth

ribs should

e-

od to

upply

maximum

n easy way

ed.

vided

off but

oin.

loin are

a roast.

to four

d for beef

wo bone-

ce. The

the shell

ome-

ng so that

mparable to

21<7). The

ties"

which can-

s "extra

ts," etc.

variety in

e same

re extraordi-

in the

d their

pt in the

hese

of pounds
nds of beef, veal, and

se from beef. As the

roat sweetbreads" disap-

rt sweetbreads" is used.

ercially. Swine (pork) do

are too small to have any

ch alike in tenderness

same way. An occasional

tilage

hould

exercise

pecialties.

mb.

red

veal, and

ys have

he meat

neys

hemselves

ge in lean

ood

nd B.

k and

liver need

f a dark

a from

have

ails

er and are

hey

rmy messes

the meat

of 34° to

g room.

ero 'until

, meats,

ed condition.

time of

and else-

as this

ty and food
om temperature, this is

when there is not time to

the meat, poultry, or fish is

n to spoil. This spoilage is

e may a slight tainted odor;

e goes on, and eventually

surface must be trimmed

ce spoilage while thawing

reezing (up to 40° F.).

dless of the temperature

on of air around the frozen

ture appears on the surface

e. If the air around the

y the moisture and the meat

gerator to permit hang-

veal, it must be divided.

ne with a meat saw. It

tting down to the bone can

recommended in a warm

red for thawing must be

For example, if roast beef

should be delivered Thursday

oximate times required

-48

36

more than 1 inch thick,

he frozen cuts directly

In pieces of this size

ior becomes cooked before

hin cuts are to be fried

s is not done, the cold

per frying temperature.

y messes are frozen fish

thawed they are more

part of

h to thaw

wing de-

of the

nter. This

round the

ep the

frozen meat

be cooked

g the chuck,

to cut off

han chilled

ss through

han is needed

es in

x becomes

gerated

not ex-

n (slime)

l (as flour

ed with

ederal

to which

e declared

he product

cereal

nd

one.

ters, etc.,

nd meat

de from

ed by

y sau-

ment, is

nimal

ry

l establish-
 broiled, fried, sauteed.

and for this reason

any which are not in

nspected when received

or served, if kept very

putrid, as described

epted or served by the

livered to the mess

andling of frozen fish,

earance; the scales

ral slime, if present, is

utstanding and full; gills

with no off odor;

coloration; flesh firm,

horizontally across the

n water it sinks.

arance than fresh;

d slightly slimy or smeary

ed; surface of eyeball

d, and covered with

en dull in color and may

ming soft and flabby;

e tail end; finger impres-

what soft and more easily

h floats.

l lifeless color; scales

elike mass of very dis-

e; all bright color gone

sive odor; body withered

with apple-jelly-like

omen bloated; body blood

. A putrid fish floats

re removed with a

will work under the scales

e head from the tail, with

knife cut the entire

d, taking care not to cut

arting from the belly side.

In some small fish it is

 e belly, then

the direc-

ish should

of cold

e that can-

e usu-

d with a

tire back;

the thumb

in will

d be taken

may

n a hook or

to the flesh

to use a

e easily

un a sharp

ead and pull

nnot be

he fingers.

he head,

d pull the

ose bones

ape over the

ncipal

Turkey is

as, but

s and geese

ount of

price.

on of edible

asiness.

rable change

white meat

icken is the

fried or
 r principal classes of

. Boilers and fryers are

suited for broiling or frying.

d have too little fat on

h broilers can be found on

ryers during July,

other seasons fresh broil-

ve, but they may be procured

d. Fowl and roasters best

hich are fat hens over 1

nd, therefore, used for stew

sold as fowl and usually are

poorer grade. They can be

ng chickens are quick-

r, and they are excellent

e market from September

ay be procured. Cocks

arked masculine character-

es. Age is determined by

condition of the shanks,

artilage of the breastbone.

ature (old) birds, and the

The shanks (lower leg) of

ith increasing age the

colored. On broilers the

ws as a small rounded knob;

not hard; on stags the spur

oung birds are short, slen-

y become long, dull, and

ge of the breastbone is

bird grows older this carti-

irm and rigid. Cockerels

usually deeper color of

llets and hens. Hens have

bdomen, than cocks. The

rer than those of the male

d undeveloped. The neck,

lly much heavier than those

ize readily the different

mine which is the best

only

ed in the

wbill and

are more

small,

leshy

ne at all.

d large

male

3 to 5 inches

he turkey

d with that

the male

blunt

tout spur.

. Tur-

a pinkish

breast-

e, grad-

he

and chilled

oved, but

emoved);

ry to remove

before

nd drawn.

hair

by singeing.

ame, or

the skin

y grasping

nd pulling

off the

e the feet

gh

turkeys

if not re-

ch side of

for the

uscles and
st step in drawing a

pipe. Slit the skin cover-

sen the crop all around

he crop and close to the

part of the gullet by pulling.

ails remaining can be drawn

be cut near the lungs

ut at this time.

e to the vent (anus)

sert the hand into this

as possible, and draw

hould come out together.

d now be separated from

here is usually consider-

which should be removed

d vessels should be cut

dder is attached to the

oid puncturing. No bile

he meat, as this may impart

. The inlet (gullet)

be cut as close to the giz-

y cutting through one side

ard. This sack may be

care is used and the sack

two disks of cartilage

uld be removed by a knife.

t and pulpy and lie in

he ribs and on either side

and should be removed.

ne toward the rear of

irely, and may be left in,

table and edible. The oil

moved with a knife, care

an be distinguished from

he drawn and dressed

be rinsed under a faucet,

d over it, washing off any

d never be soaked in

eady to be stuffed.

he entrails are sewed up

d is to be used for any

cut up. The wings, legs,

 the

fe or cleaver.

Great

vered to

ersonnel

estroy

m for

uld

g and

s. For

d issued

zed

ecially for

g.

bed above

to

of water.

sufficient

ay

n diluted

eps well

a cool

is

y whole

ed all

ry

"skim

is

moved.

utterfat.

k from

devel-

as, the

or

an be

se dried

t recep-
e lumps should be broken

ost any food. Ee-

is used as a beverage

id. If it is desired to

to place the necessary

and stir until dissolved.

pose—never hot water.

of water to the dry

nd then add the remainder

80 percent butterfat,

h calorific value it is

ordinary diet. Butter

should not be stored with

he absorption of food

esh milk and kept in

on the market, the natural

heese. The natural cheese

which has been inocu-

to give it its characteristic

ese pasteurized and sold

" etc. The consumption

sed cheese has a milder

packed in brick shapes

lly treated paper. Both

ue. Cheese is high in

in the mess as a sub-

d always be included

cessed cheese is usually

ever, there is no waste

easier to cut into econom-

y be as cheap to serve

m is a very satisfactory

ld not be confused with ice

, fruit juices, and sugar.

me egg white. Both ices

fter a heavy meal, especially

urchased from commercial

ently wrapped for individ-

 e equip-

de in the mess

eans

2 ounces

white 57

of the

neral

w corn

n produce

er by a

om the

ds the air

aker and

not whip

arm

at any

ould be

gg storage

ors.

ould

becoming

d be

bad eggs

ducts:

as ex-

uire re-

several

s where

king. It

the

baking.

ming with

e in

ods

ners.

hich de-
 may cause spoilage.

ers of canned food are

d in airtight containers

erous.

ue of the food is pre-

nutritive value will be

bles. Much of the nutri-

uid surrounding the prod-

ved with the food or

nned sea foods are rich in

uits and vegetables, as

en thoroughly cooked in

in the mess. If it is de-

ecessary to heat them for a

should never be boiled or

olonged heating tends to

anned meat products on

However, some of the pork

ire additional cooking or

ers of all canned goods

ss. Swells (cans with bulged

has escaped), and badly

ng, dented, or soiled labels

no cause for rejection.

uality of canned food

of the product. The

with the metal of the can,

ucts fade and others

should be considered

imately 50° F.

nned food is seldom

there is some break-

not have as good an

oods should freeze, do not

zen canned foods should

d type (cherries, ber-

oil rather rapidly in warm

 or more

d type

) keep well

1 year.

ear. Some

ked must

p as well

anned milk

e turned

milk.

eak-

before

served

ious

est in

value in

elapses

ereal seems

ey can be

iety on

es. The

rmy

r can

eft to

t.

to give

efer the

ereals

ever-

es is of

d it has

ffee loses

has-

arded if

rs. When

der to get
ed and ground coffee is

sed in amounts that can be

rounds once used should

be made when fresh coffee

hould never be boiled and

diately after use.

tea: green (unfer-

mi-fermented). Black

d is an excellent bever-

g water on the required

to brew for 3 to 5

erve. Iced tea should be

trong and poured over

tea to its regular

before the ice is added

bsorb moisture and

ore tea in tightly cov-

from which part of

a" must contain not

e is a more nutritious

is a valuable food and

milk into the diet. Cocoa

5 minutes has a much

mply adding it to scalded

on condiments to give

red results, spices are

never in such amounts

ots, and leaves of various

sed in ground form and

hole and withdrawn

sually used in the prep-

epared for cooking.

er. The cook must be care-

will ruin the product.

pared, but once added,

nd white or yellow

n flour sifted out. About

 hat the

d as a

or

sub-

l com-

h the

tation"

aroma

nilla

d much

ors.

tage

he best

ities,

cial

e menu

to

sserts can

ally

ie, cob-

ch content

and

Much

ue to

rcook-

mins

. The

oluble

s, and

ugh

Raw

with

tective

gh plan-

designate

ried, and

ried"
 ans used for extracting

en made in the dehydra-

hey will make a very

ated fruits and vege-

form does not rehydrate

esserts, bakery products,

m is the fruit or vege-

pieces, and when re-

uits or vegetables.

necessary to use dried

n space. Much of the

he dehydration process

nutritional value as canned

and apricots, are subject

well-ventilated storage not

moisture content and

e. These products take

hould be stored in a

ruits apply also for

used for seasoning and

are used for vegetable

bles. Many of these prod-

on as compared to hours

dry beans that may

a number of different

e bean, which is also

The Great Northern

a small pea bean the

navy bean. The kidney

may be large or baby

us varieties are the same,

son the issue should be

d with small pea beans,

h before the large bean

eferred for baking while

ans are usually simmered.

he Army mess. Un-

content, especially

oldier will eat it. It has

he mess

ooked to a

xture,

hrough-

gar.

clean

ed

r but

a heavy

ight

r and

The

and

or from

nimal

about

giving it a

ore de-

d biscuits

ed and

o be saved

of these

nery and

nd of paste

included

dible

epper, etc.).

saving. A

ase. Russian

nd worces-
 e made by adding chopped

diluted mayonnaise. It

gar, and cornstarch as a

at least 35 percent oil.

with as low as 9 percent oil.

price. The same variety

aise using salad dressing as

juice or vinegar, salt,

l will separate from the

to see that the ingredients

gs are now on the market

n.

cottonseed and corn oil.

nsive for use in the mess.

oes not have the keeping qual-

be used for making the

They differ in body

oiling 1 pound of white

f water. This may be

maple sirup is usually

ed sirup is a good sub-

sugarcane. There is

. The term "granulated"

f a certain size. The Army

fine granulated." Pow-

o a powder. The powdered

of starch to give the icing a

fined and contains a small

r its distinctive flavor. It

d as in some types of cook-

kept in a moist place or

dry place it will cake.

ured from the cassava

l pearl, medium pearl,

power of swelling and

oca is used chiefly for

re valuable as binders for

d, the

n in the

o making

gestible, and

present in

ning.

at to food—

etizing

nd how to

n expert

g, can cook

given in

mportant.

the proper

All foods

me length

res; green

d for a short

g it will

cooking

n of

tion may.

or it may
 etc. While preparation

g may not only change

chemical composition, thus

estible. An example of

archy foods. Starch, when

cooking it is easy to digest.

—a. Methods.

oven.

e of 212° F. Slowly boil-

idly boiling water, con-

ct often forgotten by the

may boil vigorously.

small amount of fat,

, covered.

oals, a gas flame, or an

mperature of from 350°

ood to be cooked.

ith stewing. The food to

the food from sticking.

t runs close under the

stove.

an greased only enough

ressure of 5 to 30 pounds

se in the temperature of

ssure. A special cooker

me as baking. The term is

t. The article to be

nd turned to come in

the short application of

ture of 180° to 210° F.,

d by boiling water.

ter. The water may

at is to be cooked.
 or broiling

ater.

raining,

oup.

, then sea-

ter used as

to add

acon, or

mon juice,

e less

A good

al

plies par-

ates new

ties and

he starch

gs, fish,

getables, and

perature

her properties

tem-

in para-

es, it

results

h food.

ring the

es time

ooked. If

ay become
cooking are also shown

given in this manual.

ion of a few rules will

s important feature of

s will insure good cooking

general rules are given

es, potatoes,

temperature

F.) is used

oducts (rolls, buns,

es, etc., are baked

products con-

se sugar will

reat heat,

de before the

greater than

ur and usu-

ans, fish, etc.) are

rchy foods, but

d in a moderate

perature (180°

mperatures

or inexperienced

reases cooking

en as a high

y high temperature.

uickly seal the surface

insure that the center

me to become scorched,

pieces. In other words,

be fried successfully. For

pieces of food) frying is

n water, are cooked

of dry beans

only long
d

m-

f food.

s longer

with

ng 8 pounds,

pieces

efore the

de to cut

d many

er

food

cover

chefs,

ommonly

ed are

xcept

ual,

n shallow

en it is

, this

es:

utritive

uld not

nhealthful
 the food and also because

n shallow fat.— (1)

ng in shallow fat. One

s time is required. The

surrounded by hot fat

e is not time for fat

rounded by hot fat

Therefore, foods fried

if fried in deep fat.

contact with the pan.

hot pan and it fre-

n off the fire or reduce the

e, frying in shallow fat

n in deep fat. On ac-

onger for the formation

nger to cook. Only

ning in order to avoid

er temperature of

cooked quickly and a

ever, the fat must not

scorch the outside of

a temperature will

xperienced cook easily

cal test is to drop into

oft part of the loaf.

ds at the proper tempera-

t the fat has been

d test it with a thermom-

ing begin to smoke at

about 380° F. Frying

375° F. The larger pieces

ature to completely cook

d in deep-fat frying

moisture may form steam

and this steam may

to pop out on the cook.

frying, which have been

e being put into hot fat.

ook

side.

r is

dough-

the

ving

kept in

fried.

e bas-

paper

hich

t extent

oking

or burn

nd

One

arm

ack

not

clari-

til it

ter-inch

wned and

d. The

hould be

ble

antities

ook seasons

ugar, etc.,

and other

ming that

tory. The

emember

etter to

nd great

en prepar-
 marjoram, cloves, etc.,

which added, but in-

d moisture gradually bring

meats, gravies, sauces,

st be used with judgment, as

ic, and to most persons a

arlic flavor, when pres-

ned by rubbing the inside

ut clove of garlic, or the

arlic makes all meats,

ng, and gives a tang to

very appealing.

ed during the process

at the table cannot

asoning while cooking.

er and more seasoning

and steaks may be sea-

Pot roasts and stews

prepared from ground

or cooking.

—The method used

nder cuts have a small

d by dry heat; roasting,

uts with considerable

heat because dry heat

t heat.softens it. Methods

ng in water (simmering),

t a low temperature,

perature are more uni-

ere is less cooking loss,

servings. The lower oven

od which must be con-

. (Meat should never

in a pan with fat side up.

r for 20 minutes. Reduce

inue to cook until the

meat 25 minutes per

be figured on the largest

r

k or

sear

0° F..

5 minutes

up

ld be

ear

o 250° F.

e. Allow

n-

aks, ham

ying

n. Sear

until the

cold pan,

tle

ly on

ure

raising are

e chuck,

, and

ted beef

y, and

at.

r cuts of

his

ot

s cooked

rich flavor
 .—(1) The chief

ractiveness and the best

. Meat should never be

meat should be placed on

and the pieces arranged

on the platter. It requires

e meat neatly on a platter

without good tools.

hould be run over a steel

during the carving, if the

e steel should be held

on (the point slightly

hould be held in the

f the steel, beginning with

l. The strokes should be

and motion of the knife

and not a movement of

on the steel should be

more are required, the

e knife is sharp the cut

d across the grain into

nient for individual service,

g and appetizing when

ut into chunks. An excel-

Stand the roast on end on

b bones to the left of, and

ed carver. Stick a large

enough that the knife will

with the fork in the left

he knife reaches the bone.

em attached to the bone

e bone, releasing the slices.

m the bones except the small

nife. To start the carv-

the large or rump end

at the outer edge of the

ain) of the roast, cutting

es about % inch thick. As

ge so that it will come to

e about the

it so as

on-

be cracked

meat. This

eat and

y other

ducks, and

y roasted

bird with

st up, in

sing over

ow 25 to 30

r broil-

n the

ng fre-

own and

es.

fat until

e to

rown

mer until

before

, if

of bromine

is

ples of

and haddock.

t,

l, and eels.

mps, and
 resh, have full or bulg-

esh and fresh odor. Be sure

t spoils there first. Fresh

hould not be used. Frozen

case the fish have not

sufficiently to permit cleaning

aned should be cooked

an the usual time for

down in a pan of fresh

nging water several times.

ill need a shorter time in

y little moisture.

and wholesome. They

rates easily from the bones.

d too long, they are dry

ous methods of cooking

s to be sure that the fish

ying and deep fat frying

fish in the Army. The fat

360° F. For large pieces

e.

method of cooking

ct, either good or bad, upon

n some vegetables one

ualities, in others it may be

e the third, but it is never

ly the case.

ally fall into four groups

ite.

en vegetables, is easily

getables are cooked for a

am in a covered vessel or

sed. Vegetables which can

ard greens, will retain their

ms which require 20 to 30

ount of their green color.

en color is to drop them

d for the shortest possible

nd sweetpotatoes comes

" which is always as-

 ins in-

are

h remains,

h bronze

bles which

ffecting

it is

tion for

of the

red

esence

ine

les a

Tomatoes

and retain

bles

e cooking.

short

flavor

es: the cab-

nd turnips;

ther

om-

and

ste and

ame gas

ecom-

cooking

d. Vege-

ressure

es are

possible

stances

abbage

but

volatile
 m. The properties which

vide a pleasing odor.

atilized and the resultant

e flavor of these vege-

me they are cooked.

oked in a large amount

ir preparation is to cook

or in a steamer or pressure

ncipally employed

steaming, and boiling.

andpoint of nutrient

oven, with the addi-

hod of cooking as nutri-

tamin C. There will also

mperature and length of

can be done either in

eds that of boiling or in a

ned. The cooking is ac-

the vegetables except a

e special advantage of

ter which comes in con-

ntity which is formed by

ables than by any

ct proportion to the

the vegetables. When

n of water, the smaller the

will be the loss of nutrients.

nts which have escaped

using the water in which

should be done as far as

ed in carcass form the

be used for soup stock.

garbage can of a well-

eans of preventing waste

otherwise be wasted,

om canned vegetables, left-

aps (celery, onions, and

in soup,

he meat

ry

the

ainer

pound

add

top

he stock,

air. In

4 hours.

be steril-

ss.

nd to

menu.

estive

d very

stock.

or.

sults

emoved

asy. To

up is

ould be

ay leaves

cream

ck may

d flavor

ers prefer

asionally,

nd

eat,
by boiling vegetables (as

stock, with seasoning,

ning with a batter made

re serving. Use of an

uses the milk to curdle.

soda (or about 1 tea-

added, the soup will

ps include cream of

les (or fish) which

en forced through a

then put back into the

hicken the soup, which

ore serving. Milk may

f beans, carrots, green

called oyster soup) is

rom the oysters, to make

ock for thickening and

rving. The stew is

k may be used if desired,

made from fish or

onally used instead. Vege-

The vegetables and bacon

s, etc., until tender; or

may be browned in a

re usually thickened

often added just before

. They include clam,

wders.

immering meats (usu-

ender, then dicing

s added.

y simmering pearled

con or other meats may

drip from meat while

served without the addi-

ural gravy" and is usually

our is added to the drip-

k, water, or milk, is
 esired

dded to

ency.

drippings

ippings

insuffi-

es,

condiments,

paration

to in-

risp, and

uniform

hen mixed.

tly

uld never

ase of potato

dressing

y suffi-

essing in

ng was

indi-

h lettuce,

hes that

ed carrots,

ods sup-

al classes:

st. The

ore di-

vened bread.

sed in

r, shorten-
on rolls, and coffee cakes.

yeast, generally being

cts include biscuits,

nly through the use

and measures given in the

gredients as you prepare

done, so you must follow

ingredient of baked

to consider for baking.

) flours are best for bread

wheat flour possesses

h enable the dough to

e action of yeast. Soft

which is generally poor

sed for the baking of

end of flours that is

This flour is used for

actory results for pastry

actory cake if a richer

ugar, and eggs.

re for the growth of

w when the temperature is

hree types of yeast are in

e alive and ready for

pt under refrigeration

yeast becomes slightly

d is handled in the

better keeping qualities than

eavening qualities for

erator and for that reason

of compressed yeast cannot

d to spore stage, mixed

yeast will keep for several

d plants are inactive they

er warmth, moisture, food,

sed for baking, the sponge

M 10-410.)
uction

der. Baking

w or quick

rbon

ng will

plete the

s "double

t after

suitable

scapes from.

w in the

cting baking

g powder

cook

agent

anned

nfuls of

a is also

colate is

give the

should

e dough

e liquids

ll in-

best re-

n inferior

eratures

aced in

he dough
 ng. Bread should be

and texture. The sweeter

tures to avoid burning

es at 350° F.

in Army messes are

ches may be served occa-

te.

g coffee by any method,

ed:

ight containers.—Ex-

rapidly some of its flavor and

ounds from which coffee

way. Never use them the sec-

o have a bitter and unpleas-

coffee and old grounds are

is a waste, not a saving.

t be boiling to extract

must be fresh. Water

aste which will appear in

will be ready not more

e prepared, coffee loses its

utes becomes bitter.

or one meal.—Warmed-

scoured daily, some of

stick in the corners of the

brewTs.

e dried, neither should

ooks in the coffee stains

t brews, imparts a bitter

rinsed in cold water, sub-

use it again.

of some cooks to make

s started in the morning in

bad practice. It means that

s table. Every mess should

ator for the purpose of

etail, members of the guard,

the regular serving time

ties, use a level table-

evel table-

for one

men. For

d 2% gallons

d and

0. For ex-

equired. To

pounds of

coffee

ground

of prepara-

ter in

nt. Place

e expands

expansion.

nd pour the

ropped into

boiling.

ed easily as

e available.

e pot or boiler

es heating

quantity of

e of hot

brew. For

erve in 10

smaller

three

offee, and

y provided

ore putting

us trade

offee must

center

rforated

or fresh

offee and
 s ready to serve. Before

gth throughout. Some ar-

r compartment hot but not

p it in a pan of hot water

other metal it should be

mit the brewed coffee to boil.

ionally in lieu of coffee.

often as an iced beverage,

ware utensils, if avail-

d tend to blacken the tea.

f water should be used in

e tea and the strength of

aves to 1 gallon of water

e person.

a boil. Place the dry

rop the bag into the boiling

ve plenty of room in the

to remain in the water for

s are allowed to remain

becomes strong and bitter.

uring the period it is in

o equalize strength

tom of the container

fee, tea may be made sev-

ware or glass containers,

emons are available, they

u of milk, for those

be made in concentrated

leaves, and one-fifth the

e as hot tea, but a suffi-

t before serving add the

r chipped ice or a com-

der to equalize strength

ves the flavor.

ge, especially for the

gallon of liquid makes a

ults are obtained when the

25 percent water. The

esponding increase in the

t. Cocoa

enerally

a pot,

milk. A

d cocoa,

ss.

cocoa

ual taste.

sist-

ry

e ration

vice, and

ration

herefore

acilities

s that

on, except

bed, and
 t any

ed by

n ration

ill be

by the

will con-

e garrison

cum-

eption

ce items

ked

h may be

on as

ocolate

bars

me of

g pur-

D may

cans

ckers, sugar,

ncentrated

om-

mander

ut of the

e not,

The

ds required
rmy cook is directly

utive articles which are

er the organization

ok knows in advance which

of the field ration will be

me necessary to combine

ve articles in order to

e issued for one day

ufficient quantity to serve

the field ration is

e to entirely consume the

er any portion.

sils 68

ections for use 68

f great importance

an and in good physical

food prepared by a cook

ny ailment (a cold, or

ransmission of his ailment

he may transmit disease

frequently, and always

he, and change under-

y, in warm weather. His

it becomes soiled. Finger-

e from dirt. Regulation

hould be procured regu-

ook or other kitchen per-

ntire command, they should

s, infection, or contagious

ment. The cook must be

this might carry germs

matter how slight, should

.
ament;

hair falling

the

d in prepara-

ughtless

hind him,

e. In

nd others

tand the

for the

dishes

hout a

n will

. The cook

before,

ould

adopt any

e. Recipes

m long

be

n quantity,

telligent

er dishes

ec. I,

ere, clean

uten-

in easy

d steps.

much

ed con-

done.

nning the

time

nconveni-

ple ap-

ges,
s; know how to operate them

duce the greatest heat

s may be most efficiently

the Army range No. 5

t of heat; the No. 2 next,

a the least. A food to be

hould it be desired to

removed to eye No. 5 or 5a.

cess of cooking may be

ng if placed on the No. 5

a, 4, and 4a eyes can be

le heat applied for a

an exceptionally rapid

ities. These cookers are

food of excellent quality,

mall loss of the nourish-

dition, require little or

ch or burn. Pressure

eam cut-off which is con-

oors, to avoid accidental

es or electrical appli-

taken to prevent damaging

spilled foods. Any food

e heating elements, should

es, chopping and slicing

aned immediately after

p, and all machinery

se.

. Responsibility. of

o give the proper care

uipment. To do the best

e kept in good condition.

ions will insure kitchen

mes.
 is the

racks.

oal

en firings.

n-

y, sev-

ly, that

are allowed

faces:

A greasy

ondition

oughly

of the

scraper

with a

ater. This

the tables.

ten causes

ay become

n intensely

sections

nges

handling

ood

he

d be

well,

r who

ply to

dip-

ns, etc.,

ssary, with

ey should

in a
sted they are unsani-

rgeant. Towels should

can be air-dried. Usu-

dishes but is not always

uch utensils as egg beaters.

e mantel the heat will dry

ed that unclean utensils,

y impart an unpleasant

so, that germs are in

chen. Therefore, every

r use by washing in warm

his rinsing in scalding

lean (wash) the uten-

practice, as scalding

makes it more difficult to

eaned before being hung

ped in scalding water

dust which may be settled

hould be wiped before

d.—The black iron

messes should be washed

apy water to which a little

of new and unused pans,

ating put on by the manu-

ould be a routine

irst received by the mess.

uld be thinly and evenly

etter, but lard substi-

medium oven (325°-

urns in the coating of

sing up the tiny pores

ess is often called "bluing"

ss causes the burned-in

g indicated by shiny, light-

hould be washed, dried,

ove.

t thoroughly clean

r dirt are left on the

ans are

n will

quently

coured

move the

ed by

(by

he

e service

d placed

e mess

hand,

ractive

d which

ore,

, pork,

d evenly

the

uld be

tables,

pointing

warm,

ans. Cold

ght to

his. Hot

efore the

uld be

umbs.

resh

liced toma-

oods much

, etc.,

e should be

d mess

, to pre-
 and to encourage the con-

ng can be made in this

e or other fruit; also the

peal to the men. Large

er bunches.

st ways to make food

or contrast is very

much more attractive if

re spread over the top

mashed potatoes or

and appealing.

of garnishing:

roast meats. Sprinkle

round the edge of the

a few french fried

beans, diced celery, small

en pepper, or cooked car-

ad of placing all the

ver the liver.

tc., may be garnished

and may also be garnished

ch fried potatoes.

in appearance by

surface just before serving.

d with paprika.

eggs.

le pie are much appre-

greatly improves the

ked with the tomatoes during

proved in taste and

nut and canned sour red

starch or tapioca pudding

improves appearance and

g is a list of some of

ing. The quantity re-

apes.

pes.

apes.

ls,

ag.

ains 76
tals of cooking are

fference is in the equip-

the handling of wood fires

heat is used with the gaso-

h the wood fire when not

can be operated with wood

ned in the handling of both

date the range to be used

ared on the top of the

y true when either field

uld also be planned to ac-

re long cooking should be

ot cakes should not be

m the griddle to the man.

ared in much less time

ut difficulty.

ng.—a. When

s in the field when not

king equipment.

field ranges—Army field

my gasoline field range

of field range No. 1.—

s approximately 264

of the Alamo attachment,

essentially of two parts—

boiling plate has three

ts, Nos. 42-A and 42-B).

arily set up by leveling

No. 41) and boiling plate

and the firebox door will be

2-B and secure bar lock.

42-B snugly on the angle

ld not be banked as this

to warp and finally burn

be tamped along the sides

ases beneath, but should not

d under the oven door. (See

s of water, are placed on

plate so that the weight will

will prevent

uld be

(see fig. 19)

ort wood.

te; or, if

attachments, assembled for use

iling plate

est to

6 inches

eet, sloping
nder the boiling plate and

ust enough to facilitate

n. When the range is set

ll be experienced in ob-

both for top and bottom

t for a longer time than 1

hot, and it may be necessary

e floor of the oven. This

s or other means, thereby

Never use earth or sand for

n in the bottom plate of the

able length of time in one

bricks or of stones and clay.

range. The ground is lev-

nt bricks are available. Set

und or on the brick floor, and

e the range and attachments

ches wide on the outline and

ate. Assemble the range on

a number of bricks on

heat and improve baking.

alls under boiling plate No.

ents Nos. 42-A and 42-B,

trench had been dug as in

es and back of range with

with attachments.
king on

install,

es wide; fill

and, anchor-

bbles, etc.;

and solid

o. 2.—

0 pounds

e does not

parts—the

, the

ar being

purpose.

he No. 1 range.

est to

6 inches deep,

22). When

and about 3

he draft.

ven cham-

oven will

tin

d if for any

m be too

possible,

the use of
d on the sides of the oven

nce a week. This also applies

breaking camp and

draw boiling plate No. 42

nd remove Nos. 42-A

transportation, place

er No. 50 inside of bake-

r No. 50. Place tent

elescope the four joints

hree knives, one steel,

joints of pipe contain-

eat chopper in boiler

basting spoons, one

1, on top of pipe. Cover

kepan No. 52 upside

that bakepan handles are

vepipe elbow in No. 54.

ers Nos. 54, 53, 49, and

boilers Nos. 48, 49, 53, and

nested boilers Nos. 50

door and lock with

rner of oven No. 41, and

ar in crimp. This bar now

iding. Place boiling plate

epipe flange and engaging

ng hook on front of boil-

ange is now secure for

nsportation, place

o. 50 inside of bakepan

ace tent guards on bot-

nts of stovepipe. Inside

el, two spoons, one lantern

d elbow alongside

2 alongside of boilers.

e bakepan No. 52 upside

ven. Place the boiling

he flanges on the inner

or end of the oven.

with boiling plate and Alamo
and right side, with boiling plate and Alamo
e handle

sporta-

with boiling plate.

and right side, with boiling plate.
 Description of

rform a variety of cooking

ite or ethyl gasoline

erated with wood as fuel,

urpose. The construction

for any size organization

its may be installed across

king equipment in place.

f the

e used in

so be

overed, and in position for

ed together for cooking in transport, showing

railway car. (Right-hand unit is set up

ng, and left-hand unit for griddle cooking).

all valves tight.

sk; wipe filter cap

arm and open flame

adjusting air valve.

r is hot.

e.
ove

he

e-

burner is

if not

O! and

h.

use
he filter case apart. Re-

nerator. Clean all pas-

r wire. Do not remove

dy.

ay. To clean the fuel

urn. Loosen the generator

m the front panel. Re-

en end wrenches. Clean

the reamer enters the

ce the jet and pull the

d frequently. To clean

gland and remove the stem

st come out with the

ame valve body and be

tube fits properly in the

ightened. Only moderate

essive tightening may

ccurs at the flame

d with valve grinding

sk each time the jet

n the filter cap be

om the ground joint

ody.

the filter case cap

e cap screw gasket.

nch. Avoid excessive

res for boiling in the

oasting pan at the same

rated in the bottom posi-

e roasting pan. All

pan place inside of the

oasting pan when

the range closed. Fry-

without the cover, the fire

griddle cooking the cover

ed on the brackets in the

g in the top position.

pro-

e bot-

fire

ean-

eel wool

ew

cts

use
 at the filter case

the point of leakage

urface or by a loose cap

sively. Tapping the

small leak. Eegrinding

faces have been injured.

e -filter case cap screw

ean, moderate tighten-

caused by dirt in the

valve when the generator

e generator tube into

is tightened. An in-

ng in with valve grind-

yoke screw may fracture

l make this joint tight.

et up moderately

the point of the flame

g the valve stem back

uently the opening

be remedied by closing

a dirty jet at the first

f fuel through the disk,

he dirty filter disk.

and in the generator

eaning they will choke

an if they are allowed

about twice a week will

spare fire unit with

ed as a water heater

on this heater. The

arried inside of one of

heated to hold the heat to

e, water heater can, water heater
ve.

ob.
parts the following items are avail-

sectional view of gasoline fire unit,

ly. Numbers 102 and 102-B are not

ols—Continued.
f an

vailable,

and

using

ottom

box in

bout 2

m of box

p.

end

that

Place

rear

sed

strap

s at points

and side

and

k tent

n the out-

nd out

hes out-

facing

es of

t and

each

vanized

hen stops

ould

tent
ain carrying a kitchen

d, will issue such orders

ention being given the

y by day or night.

own in figure 39 will

while the car is in

bsolutely necessary as

r repairs necessary to

aggage car.

M—1937 on

n Railroads considers

be safely used for cook-

ated in accordance with

ther as a battery, will

e car, and secured by stay

gure 40. The wooden

 s, which-

ge hook

he

the

erior,

ar.

r-

andard

ine will

nets in-

e car.

oline may

con-

e wooden

ctically

ne

t of three

quantity

ts will be
nd of the car or out-

In no event will units

or while the car is in

be supervised by a

rmally provided for

oop trains. The fire unit

rried on troop trains as a

e floor of the car.

ranges are installed

sheet will be placed under

e floor area occupied by

es beyond the front edge of

is suitable for the

ways a great con-

ovised one may be con-

nside of a larger one,

space between the two

acks, leaves, grass, hay,

erial. Or even better,

ed around with materials

sink a packing box of

close-fitting cover in

well to surround the

or grass to prevent dirt

de drainage, bore

if practicable, put a
nstalling

42). It

will last

y from

able kitchen

Food

carefully

if it can

dispos-

p pit. Open

infection.

to strain

ly placed

or. To

, tamp

ver (fig.

long, and

lf full

ay be

t long

t of

owing from

eep at
ur boards to support an

arrel pile sods of earth

the trench under the

s a hard cone (fig. 44).

pany Incinerator.
en and

urf, or

and up

ay the

n can

y the

a fresh

uel

e manner.

ste water.
es included in this

hese recipes do not include

e to the fact that all recipes

r, a good cook will always

s from commercial cook-

e suitable for an Army mess.

ice for 100 men. The

umber of men can be easily

gredient proportionally.

, the recipes have been

d omelets).

phabetical order. The

various ways in which food

ties of foods and dishes

 epare

opinions

the prefer-

are

w the exact

ory results

ay be

e so modified

. The

the char-

son of the

re noticeably

ervice.

rein;

es under

e the proper

s knowl-

ecipes and

nced by their

re

However,

d spoons for

g table

sils available

d in utensils available in the mess will to

oonfuls

el table-
 fresh milk, the quantity

equal quantity of water

One 14i/^-ounce can of

r, is equal to 1 quart

eal, pork, or mutton,

ones. In other words,

mean boneless cuts of

ent. Each weight is

n. _

when dried eggs are

 the

shortening
or molasses

ed

that no melted fat is

mixed with the eggs, water, and

boil for 5 minutes, cool,

d the 1 gallon of water.

and sugar, and mix. Add

and cook the same as

ng powder. Beat the

. Turn this mixture into

fat. Then beat into a

, add a little more water

tove top with bacon rind

nful at a time. Cook until

h butter or sirup, or

a time. If all the cakes

ng to serve, the first ones

, and

ck part

e boiler

aining

ut 1

ces about

with

if desired.

h milk

n meal,

bout

of time

e with

mush

w to cool,

and fry in

an egg
 cipe 10), using 9 pounds

l.

tmeal in slowly, adding

0 minutes and serve with

s.

to cut bread too thick).

batter. Dip slices in the

erve hot with butter or

milk, evapo-

the bread in a large

brown in a 15-count oven.

ed milk poured over it.

ped

o taste

1 hour. Ten minutes

ake 10 gallons of soup.

d
o-

hrough a

ck to

per.

o. 3 cans)

soup

rs, or until

nder. Ten

owned

Thicken

. Serve

mmered

out and

ock and

ed, a little

h beef

and

hopped fine

nes and

ove the

place in a

30 minutes.

e 10 gallons

being served in one

not economical to

when chicken is being

s, necks, legs, etc.,

ions, chopped, browned

ds flour

pper to taste

in the beef stock until

oroughly to remove sand.

e hot. Season to taste

stock 10 minutes before

bread

ated

ock

per to taste

then transfer to a boiler

ck. Boil until done, about

utes before serving to make

ried-out bread) in the

r when the potatoes are

e with salt and pepper.

ated

o taste

then transfer to a boiler

ntil done (about 20 min-

efore serving to make 10

d-out bread) in the oven

s are done. Add the milk

taste with salt and pepper.

fat, butter preferred

in the fat

taste

e beef stock, thicken with

salt, and celery salt. Add

s before serving to make

son to

made

dd enough

the

nd pepper.

h of soda.

10 gallons.

ck. If

enough

ntils for

oni,

utes, season-

ew min-

nutes
up stock. Add enough

ke 10 gallons.

dough

alt with each pound

xture, and mix with milk

the dough out until it

tle flour over it, and roll

ut one-eighth to one-

loth in the sun to dry.

ch long), wash, drain,

lour, and brown in fat

ove. Add to the stock

til the meat is tender. If

flour batter. Just before

ons of soup.

milk, evaporated

to the liquor from

batter to the stock and

simmer 5 minutes.

erving to make 10 gallons.

recipe 21), using 10

porated

eferred

ound flour, browned in fat

ough

batter.

beef

mer

es. Pass

e of the flour

ving.

10 gallons

using

l brown,

until car-

using 5

bout 1

e 36),

omatoes),

using

s. Two

ilk added

ed

te

potatoes

k of fresh
 additional seasoning.

nough beef stock 10

ans (recipe 34), using 5

nds of beans.

owned

ns, and cold stock, and

nd pepper to taste

nd let simmer for 5 hours.

erving to make 10 gallons.

nds flour

and boil for 1% hours.

ugh a colander to separate

ce on the range and thicken

elized sugar. Add

ng to make 10 gallons.

beef stock

aste

ngredients. Season to

r 1 or 2 hours. Add

ng to make 10 gallons.
 .

before

nish just

for those

sed,

tes, then

off

oughly

acon are

ughly

e.

iced

fine

rub with

he thick-

using a

iece of

e of bacon.

Brown

toes,
 the gravy over it, and

oven (200°-250° F.—

ne. Remove meat from

gravy and cook a little

he gravy poured over it.

very spicy, therefore,

rchestershire sauce.

int vinegar

ounds each. Wipe with

l sides. Season. Place

covered utensil. A heavy

vinegar. If the meat

ssary. If the beef is lacking

s of fat or place a layer

bacon are required for

lts, and bastes the meat.

) or on top of stove until

ding on tenderness of

or four times while cook-

ice. The pot roast may

ck gravy in the utensil in

ravy over the slice'd beef

thickness and serve

pounds turnips, sliced

ped fine

to taste

pounds each, wipe it with

egetables in sufficient

boil until soft, then rub

Sear the meat on all

o a kettle or kettles. If

cut about 2 pounds of

d lay on top of the beef.

ables and their liquid

seasoning. Cover tightly

r the

aining in

ntil

Drain

As soon

ppers, and

2 or

meat is

process,

o time

potatoes

: Melt

lended

to thin

r the

ender.

er with

der (usually

en

y done

cold water

bread with
sufficient beef stock to make

pread 2 or 3 inches deep over

little grease over the top

(325°-400° F.—12 to 16

e dressing to become dry

nches parsley, chopped fine

per

ock

bout 12 pounds)

ook a few minutes to

k, stirring constantly to

ok 5 minutes. Add the

ounds fat, butter preferred

ed into 1-inch cubes,

a quick oven (400°-450°

ft in the dry flour and

sufficient beef stock to

Cook on top of the stove

ounts) until well done.

er by squeezing with the

ad and minced onions and

ounces each, roll in

hot with tomato sauce.

egg batter before rolling

 taste

mixture is

es deep in a

in a

until

d beef

own the

and mix

oles in

with a

400° F.—12

owned,

done,

gs, salt,

by 3

ape can

ze for the

a bat-

ce in

ut 1%

af to
 turnips

love garlic

d water, and bring quickly

1-inch cubes and simmer

es, chopped garlic, onions

finish cooking. Thicken

biscuits. Serve as soon

ste

, or any other less tender

ces. Make a gravy of

h salt and pepper. Put

in a slow oven (200°-250°

should cover the meat

paration of beef a la mode.

hot gravy poured over it

beef. The less tender

ch and wipe with a damp

If the beef is lean (lack-

ounds of fat pork cut

Sliced bacon may be used.

hile roasting. Place in

n (325° F.—16 counts)

er pound per piece). If

s required; however, for

searing should not be greatly

lowing the roast to remain

he finished roast dry and

e roast will be finished

roast for dinner started

 done,

of fat,

ith gravy

wned

umbs

d, and sea-

e crust

dough

xture

equal to

n a slow

wipe

cover.

der.

hopped

ut

s. Add

h salt and

sauce.

ned

Make a

ons to make

ne pep-
 fry. After the meat is

low to simmer for 2

o add a little more!

ound a platter, making

oured.

pounds fat

ounces each, and make

with the flat side of a

a small quantity of flour

pepper and roll each

e meat through a

sharp knife. Mix meat

epper. Mold into steaks

half inch in thickness. Fry

h gravy, or in ham-

of 12 eggs to the meat-

nds flour

teak as in recipe 68.

g, place the butter in a

introduce the flour slowly,

scorching. When the

add to it the mushrooms and

tes. Place the cooked

ushroom gravy containing

 ce the

e the

opped and browned

, roll the

oked steak,

the 3

Pour this

2 pounds

r. Cut

y, and allow

m into about

brains.

bout 30

chili powder

about

ough a

d fry

slightly,

nd pepper.
ddition of more eggs and

milk, evaporated, diluted with

butter and

able shortening

hs, place in pan "with

til chicken meat falls off

o leave splinters of bone in

t and thoroughly mix with

d add to the meat.

milk, and broth from

mento into strips (thin),

er the meat and eggs. Serve

ushrooms will improve this dish.

ay be on hand may be used in place

s flour

y8

water or 8 quarts fresh milk

ural divisions). Cover

d allow to simmer until

avy, using 1 pound butter,

hicken was cooked. Pep-

fat or roll in flour and

d. Before serving add

are should be taken to

erve on a platter with or

dvantage by this recipe.

s milk diluted with 2 pints of

flour, or
 athers

10 pieces

in

cracker

tly, repeat

erved.

ly tough,

hes of

m for about

mbs

gizzard,

r dressing.

r, mix with

thyme, or

oysters

sed instead

may

essing.

Make

and rub

ven (200°-

e oven

minutes

ng upon

be at a

erve hot

ste

es (nat-

ly done

season

to cook

Dumplings
her three times. Mix

to make a soft dough.

inch thickness. Cut into

into boiling chicken

hicken.

e by rolling the dough

cloves garlic

toes (No. 3 cans)

llons beef stock

of simmered chili

at from the meat and

ut 1 inch of beef stock,

wder, and salt to taste.

maining third of the beans

ing it may be necessary

by evaporation. When

eef stock to cover the prepara-

hili beans.

Season with salt and

e them tender. Brown

Reduce the heat and

e. Season with salt and

he onions around them.

en (recipe 78).

en (recipe 78).
t side

ng 25

from the

ering

s, spread

for

ater in

he boiling

nd sim-

res about

d in the

e largest

et the

a clean

was cooked

oth.

a bakepan.

ure from

e cloves,

erate oven

til the top

 l powder

ef stock

cans tomatoes (No. 3 cans)

pounds celery, diced

taste.

k in the oven until well

t allow to brown. Add

The addition of Worces-

ons, browned

) and simmer for 5

of liver in flour, and fry

and put on liver. Place

ason to taste with salt and

at up to one-half of the

pork. If pork is used the

mered (recipe 65).

aste

nd fry the same as

(recipe 61) using mutton

water
or cold

or iy2

until

htly with

80). If

0 pounds of

aste

or

oke pour in

edium oven.

hopped

pped

ng 8

rts of

3 to 5

ed, then

hops are

searing

flour

de from
llow fat. Season to

ravy made from the

improves the product.

and pepper to taste

o pieces weighing about

er without water and rub

oven (250°-350° F. — 16 to

owing 30 to 35 minutes

esh shoulder and fresh

ounds fat

e-half inch thick and dip

milk. Fry in deep fat.

rved cold with salad, or

beef and mix with the

en grind again. The

better it will be. Mold

thout the addition of fat.

10 pounds of dry

be ground in, but this does

pie

h with the

ereafter,

and injur-

re, the

utes before

pieces

ts, and

r the pan

counts) for

ovide sufficient short

arket cut, any shortage

add the

meat is

when

es or cook

serving.
n tomatoes (No. 10 cans) or 4 cans

t tomato pulp or tomato catsup

etti

paprika to taste

d garlic. Add meat, and

pepper to taste. Sim-

paprika to give bright red

and boil 20 minutes or

cold water over it to

ughy mass but do not chill.

d cheese may be sprinkled

each. There are two

rack in a bakepan and

ed in a hot oven (450°-

ack and pour off drip-

s, or 16 No. 21/2 cans, or 4

epan and pour the drippings

the seared spareribs on

nkling with pepper, salt,

oven (200°-250° F.—18 to

me hard and dry, this

e last 15 to 30 minutes of

excess liquid makes

ing water, then simmer

ain, drop in 50 pounds

(about 20 minutes).

pint barbecue sauce (receipt 126) or

molasses

ck

rice

r until meat is tender.

30 minutes before serving.

ked rice.
ste

l-

nd add suf-

en until

stew.

tew. Left-

artered lengthwise

ed across grain

ghths

n. Sim-

getables.

bles are

broken

n inch.

nd added

garnish-

nd of

s and

e size.

the po-

he meat.

about 1

batter

done.

carrots

out of this,

5°-400° F.—

ay be
a golden brown color.

lt

ck

pepper, garlic, and

ck. Mix the corn meal,

ake a stiff dough. Roll out

ing. Cut the dough in

each strip enough meat

ld the sides of the

dges with water and press-

s about 5 inches long.

s, in which case the fat is

s and cooked until well

d as outlined above. Fry

en, substituting 70 pounds

roll in flour, and fry

m gravy made from the

5° F.—16 counts) for

pper

owder, salt, and cayenne

sufficient water to make

r biscuits. Drop the dough

 keeping the

400° F.—

bstituting

liquid

ter, mixed

t 2y2

d upon

ing

d. Care

nt stirring

meat, as

eat be

ngs

fat

n after

oint and

o prevent

ter

oking and

ss or con-

may

at 2 quarts

gravy

om roast

w the

flour is
oasted. or fried. Chop

e fowls and add to a

n the flour slowly,

ed, continue cooking

er and continue cooking

ut if white gravy is de-

alt and pepper. Serve

drippings or fryings are

per

ces garlic

egins to thicken. Mix

and cover with about 1

til berries break to

e. Remove the lid and

ins is desired, rub through

ooden vessel and cool.

nds of meat.

ggs, hard-boiled, minced

d pickles, minced

r batter and season

d the fat, milk, onions,

er the fish on the platter.

n of 6 or more hard-boiled
wdered

add

water.

oda.

boiler

out V/2

e for

t sauce,

ke. The

ce

ng, and heat

colate are

is used

l until

until of
use. This sauce may be

a part of the water.

by adding cooked fruit

n of part of the sugar.

unces salt

tter, or 1 pound butter and

ble shortening

ove garlic, chopped fine

ur and butter, in 2 quarts

nge and run through a

e. Heat the butter in a

and add it to the sauce.

ounds cracker

es, and pass through a

ggs, and season with pep-

ut 3 ounces each and roll

at. Serve hot with tomato

pping in egg batter before

s and 2 cans of evaporated

s of fresh milk, or 7 ounces

water.

t pork

g about 1 inch of water

cording to size. Season

over (325°-400° F.—12

ng frequently. The en-

gills without opening the

weighing less than 2

hick.

d fry in

auce.

e oyster

deep fat.

rshire

18 ounces

k dissolved in 5

g to

20 minutes.

crumbs

er, make

n deep

salt

d bake in

utes or
unds bread, toasted

at (not boil) the con-

e made from the liquid

epper to taste.

us and put in boiling

e on toast as above.

y, or 6 ounces

one can to-

one-half of this recipe.

ight in cold water.

hours. Drain and place

s. Mix in the chopped

salt and pepper. Place

ixture of the molasses,

if dry mustard is used,

d bake in a slow oven

ntil tender. Serve hot.

ght, in which case the

hot weather the beans

e cannot be obtained.

be baked as follows:

ace in cold water; sim-

kepan. Mix in chopped

nd pepper. Place sliced

of molasses, catsup, and

he pan and bake in a

e hot.

ns beans (No. 2 cans)

one-half of this recipe.

, if they cannot be
ter simply

by adding

2 whole

acon,

ard.

d accord-

he

e mixed

y to

he tem-

r, and

ned beans (as

y Immersing the

causes an internal

hen the can is

ho opens the cans

vent contamina-

he labels should be

s,

recipe.

allons

4 hours

the

d during

or ham hocks,

ng in

the meat,

hocks,

about.

meat
hen simmer 4 hours or

unds bacon, sliced

d the bacon and sim-

the beans in the cans,

d added after the cans are

unds bacon, sliced

es about 1 inch, wash

water to one-third cover

salt and pepper to taste.

eef stock, if necessary to

or cut off roots. Boil

cold water and rub the

Cut into slices or, if

with butter, cream sauce,

eful not to break the

s (No. 2% cans)

ficiently for serving and

y.

nces cornstarch

nces salt

tender, then drain

nto thin slices or cubes.

, mix with the vinegar,

antly to prevent scorch-

he sauce

ew min-

rved

water

and

inegar.

s. Slice

d in cool

ater for

stem

ould never

e should

nly long

tes for

s strong

reds.

bacon.

er. Boil

ng water, if

ur batter

and soak.

t, and

r for

abbage
 drippings

con drippings. Season

covered bakepan about

ng. Serve hot.

y chopped raw cabbage.

ippings

e them in an open

ver. Boil until tender.

the bacon drippings. Sea-

in a medium oven (325°-

utes. Serve hot.

anulated, or brown

gthwise. Boil until

he slices in three layers

e sugar and butter on

the whole and bake

counts) 40 minutes to 1

ble dish to take the place

table, use one-half this

ore than 1/2'inch

beef stock or water.

ntil tender. Add the bacon

nd butter
r. Mix

thick, it

s, minced

pings

on

green

pan

ted.

he salt,

iquid,

ntinue

g quantity

poon.

poon,

wo

n fat

mbs

ook,

y, and

yer of

ed. Dot

nutes or
t the eggs well and add

son the eggplant with

, roll in flour, and fry

er and drain before

four times to remove

of cold water and boil in

es). Serve hot, season

dd the following prepa-

ee water from the greens,

d bakepan, add beef stock

2 hour. Season with salt

rve on top of the greens.

d taste by the addition of

. Excessive cooking will

and other greens may be

salt

mmer for 20 minutes.

ing water or beef stock

er off and spread about

a well-greased bakepan,

nd continue in alternate

e bakepan. Bake in an

ka, and serve hot. If

mbs and 2 or 3 cans of

etween the layers of

one-

e.

hot

l be

o taste

served

opped

° F.—9 to

na

t and add

and cover

250°

hot.

pen

he free

epper to

g as

y, then

hot.
und

lice lengthwise, and

son to taste with salt

Cover the bakepan to

200°-250° F.—18 to 20

t the sugar and cinna-

ng out of the oven,

he parsnips and replace

s milk, evaporated, or 6 ounces

1% pints

h pepper and salt to

il. Thicken slightly with

eat and serve hot.

ted, or 2 quarts

in a boiler or stew-

er. Season with salt and

with a flour batter and

d serve hot.

bout the same size.

and cover with a larger

to 12 counts) until well

rce with a fork. If

e. Baking over an hour

d soggy. Serve hot with

iling

nutes).

min-

until

in off

s will

gy. Re-

ape. The

mediately

hen

yer on the

own,

gh a

Fry in

ith

er may

to fill out

ad to

r 1 pound

about

r, and mix
d add flour and milk,

2 or 3 inches deep on the

e cream sauce over the

reese, dot here and there

uick oven (400°-450° F.—

rowned. Serve hot.

nd butter

until well done, then

ef stock to come to a boil

and add the milk. Place

with the beef stock and

oil, and remove from the

arsley fine and sprinkle

lengthwise. Place them

then add the stock and

ven (325°-400° F.—

potatoes are tender. Do

engthwise into ^-inch

Do not place too

as this cools the fat and

rain and salt. Serve hot.

until tender. When

alt and pepper to taste

d over the bottom of

 fry in a

ange

o get

ithout

tched to

of an

vegetable

ions over

e pota-

dishes.

a bean.

ck.

d pan.

n a quick

er,

y them

er and

es deep

nutes in

done.

dd to the

nish with

ffed by
 wder just before they are

fat and bake in a pan

counts) for 1 hour or until

When done, the pota-

bout 50 minutes.

Boil 40 minutes or until

nds sugar

one (about 20 minutes);

d the slices in three layers

e sugar and butter on top

whole and bake in a medium

nutes to 1 hour until well

d.

drippings

lean well. . Cut in pieces

pieces in one layer in a bake-

bacon drippings. Season

n to prevent evaporation,

to 20 counts) until well

r comes

kettle,

until the

p on stove suf-

n will be

t and stick

d as a

d sugar.

of the

Serve

d heat.

ice and

thor-

every few

e hot.

aste

nd peppers

ced toma-

ice and

dd the chili

s tender.
 Bring the water to a

et boil for 5 minutes, then

minutes with the lid partly

stirring rice, always use a

allons beef stock

n to taste, and simmer for

bbage fine. Place in a

and, sprinkle salt over

mushy. Add other layers

fter the barrel is filled,

with a board prepared to

ould be placed on the

hile the cabbage is ferment-

° F. for 1 month. If

ount of salt used must be

he ripening process will

aut is ready for use it

matured it will have an

e temperature of the place

acidity acquired in any

from the barrel, thor-

sides of barrel, before

whether kraut is re-

he selection of a barrel

be used. Oak barrels are

aked (recipe 196), sub-

at
-greased

a medium

Serve

ieces not

beef stock

er with

he

diced

r and salt,

Simmer

ur batter

ring, if de-

split

quarts of

nd add crou-

ot for

nd butter if

n or

es or until

e boiler

.
 are mashed belore

ghtly browned while

ork.

d remove the core.

gar and spice. Bake in a

unts) for about 1 hour or

out sweet milk or sauce.

7 pounds

es (No.

e (recipes 244 and 245),

y crust. Roll the dough

s wide and a little longer

filler moderately thin

e. Do not use too great a

be soggy. Regulate

not over 3 inches thick.

ether so that the rolls

n a medium oven (325°-

cold, with or without sauce.

substituted for the apples

varies with apples used), about

unds
 of cold

hours.

emons.

lemons,

er until

ak about

d simmer

er dried tarl

Add the

en slightly

a medium

d serve with

12 ounces

dded at the

n the

powder,

ake a stiff

nts) for

s using

m, jelly,
 lard

stewed, ground

resh, or 10 cans milk,

0 pints

act. Sift together the

imes and add this and the

Water may be used in

od a cake. Stir well and bake

°-325° F.—16 to 18 counts).

airly palatable cake

the field ration, or when

nd

rd, or lard

es

in and about the size of a

currants, and nuts over

in in a sieve for 2 hours,

ginger, cloves, cinnamon,

butter, and molasses and

When the flour is about

uit and spices and continue

nd the mixture smooth.

t cake in an earthen

d in a pan. Fruit cake

m 3 to 5 hours in a slow

equired.

dded coloring. After

halves or thirds accord-

 eft

lows:

hocolate

be

gs until

stirring

round

tes.

if

counts)

batter

me and

s, one

mon,

r knead

f, prefer-

cake

m oven

ntil done.

ved in
 s flour, soft

e allspice, ground

nutmeg, ground

with the creamed fat

oiling water and beat

t together the flour, bak-

radually, with the milkv

as to make mixing easy.

fully into the batter.

o 16 counts) for 40 min-

5 minutes if made into

possible throughout the

m of tartar

ne-half of the sugar.

the remaining sugar to

Add the boiling water,

gar mixture slowly and

artar over the egg

dd the extract to the

for 1 hour at 300°

d top heat. Remove

n until the cake is cool.

e.

s salt

unces
 adding

grad-

beating

dded

may

or in

our

ad any

me filling

er cake

de into

wder

and soak

ns water

ar, spices,

ok

soft

s cooking

d the

nd mix

s, then

t two-

pans

° F.—12 to

s in

mainder

he sides

ot with
es, apricots, prunes,

d the cobbler named

s flour

the extract. Beat the

ure. Sift the baking powder

Add the water, and

dough to a thickness

Fry a golden brown in

ted sugar, or place on

alt

ces sugar

voring extract

a well-greased bakepan.

o 16 counts) for 20 to

er knife is stuck in the

ng it will become watery.

d flour

f batter. With a

an egg and fry, until

he fat with a skimmer,

ve with sirup. To

drops of flavoring extract

ent on

ng

tin

and

n rinsed

e.

atin will

elling,

r color

ter for

ns milk,

lk,

minutes,

arance

voring

avor in

ditional

te ice cream,

nces chocolate

mixture,

ing water

dd to the
ar

10 minutes. Squeeze

and add the juice, grated

balance of the water. Bring

minutes. Squeeze the

te the rinds. Add the juice,

to the balance of the water.

d freeze.

ples, fresh, according

pineapple

ineapple

minutes. Add the

, if fresh) to the balance

e.

extract

soft ball when dropped

egg whites, beating

nd spread on cakes

en and cannot be

melted chocolate may

oking instead of the

ble shortening or butter

y. Add

n cakes

a or 6

e water.

anilla,

a.

arance

e beaten

h to hold

ad over

r shelf

s about

ground

run

t grinder.

oisten

is mix-

of this

out

nd simmer
cold water

before using.

ng or cutting with

n meal. Then mix in

od, except that the fat

pieces, about the size

hile tossing the mixture

or stiff, is easiest to

ust dough in small

nds sugar

ons

ths. Add sugar, lemon,

um soft, but not mushy.

e apples.

ut 8 hours in cold water.

ar, lemon, and cinna-

e stew will have to

the tartness of the apples.

bout 40 minutes in a

Many fruits may be

ches, cherries, pineapples,

ept that instead of the

dded after the filling has

filling is hot, they will

 nd stir.

vent

he

ns.

s lightly,

Re-

and

mixture,

ven

our

mix-

uble

d extract

or

s put into

he day
well dissolved. Add

nstarch. Add the dis-

s milk,

6 pints

h flour and sugar.

d add grated rinds and

y to prevent lump-

nutes, stirring con-

he fire and beat until

en baked to a light

ngue) on upper shelf of

for about 10 minutes.

d % pound of liquid.

sses, or cider. Mix the

double piecrust. Bake

0° F.—9 to 12 counts).

ces ginger, ground

rts milk, fresh, or 5 cans milk,

ted with 5 pints

1 pound powdered skim

ter

and cook as in squash,

y. Place cooked or canned

ner. The pumpkin or

watery, heat until water

d milk with the pump-

e mixture and pour

n (400°—450° F.—

n lower to a slow oven

ue for 40 minutes longer.

k to a

the

d cold

boil

ns in

nes to

be dry)

l-greased

nd sprinkle

t and ap-

0°

in or cara-

ed

milk.

allon

pour

t cook

the fire,

crushed
gs

ns milk, evaporated, or 4 quarts

dered

3% pints

gar and cinnamon,

ad about 1 inch deep in

tewed (if dried) then

e sugar and cinnamon

n a medium oven (325°-

d with cream or sweet

ves an opportunity to use

ay be used to improve

7 quarts

ow-

olved in 5% pints

water, then add 5

d milk. Cook for 5 min-

g is improved by dis-

stead of cold water and

udding made. It should

ut, etc., should be added.

lace in the ice box. Serve

unce ginger

nd pour over the boiling

en the mixture is cool,

pudding. Bake in a slow

2 to 3 hours. Take care

 nd

add it to

tiff dough.

mix-

of each

ter to

the water

from

er. Serve

m. Mix the

fficient

50°-325°

hot

il tender

cooked

Then

he rice

6 counts)
porated

1/fc pint

water, bring to a boil, and

er. Drain off the water.

e meat chopper. Sepa-

egg yolks to the potatoes,

n juice. Mix it thoroughly

t the egg whites until stiff

dium oven (325°400° F.—

wed, and

water to cover; then sim-

ppeared) which will re-

e fruit, sugar, beaten eggs,

other fruit may be added.

king is required. Add

ering point. In about 15

ave disappeared. Then

pioca.

e.

alt

und fat (lard or lard substitute)

gs

e mace or nutmeg

or 4 lemons,

h and provides sufficient

etc., or an equivalent quan-

c sweet dough is sufficient

weet doughs; for 50 men

 fat, and

avoring

hould

to the

s. Add

t flour,

m lumps.

egulate

o rise

o fer-

ate pres-

he first

mpossible

best to

overfermen-

punching,

ms. Cover

n avail-

ard flour

itute iy2

be added

eggs,

manipulated

r sponge

peed

should be

may be

ss cooker

top of

e made

uantity

h additional

nuts, etc.,

1 pint

e liquid.

d mix

well.
 This will become spongy

nge." As soon as it has become

add remainder of liquid,

cream the salt, fat, spice,

he straight-dough method.

dd remainder of flour and

es and then commence

und fat (butter, lard, or lard

ut place thin slices of

f dough about 30 minutes

amon, and raisins

400° F.—12 to 16 counts)

this may cause the fruit

mushy. Almost any

Bring edges of dough

n fruit juice.

rd, or lard sub-

he sweet dough, roll

nd of pan available.

or until the dough

oven (325°-400° F.—12

e. To determine when

e is done. After baking,

sprinkle top with sugar

ck dough

et dough, then let

F. Roll out into sheets

o

in size,

'with

t shape.

nto a

nt, drop

nching

ry

es wide,

liberally

roll as a

Place

ave first

le in size

30 to 40

ly while

of pans

desired.
he sweet dough. Take

by 8 inches, rolling the half

alf away from the operator

he operator the upper fold

t. Let rise for about 30

oven (325°-400° F.—

d if desired. After cool-

luted with

owdered

ed in 6 pints water

s and work in the fat.

ilk at once. Stir until

t, add more milk. Turn

kly for not more than 1

s in handling the dough

one-half the thickness

biscuit cutter, and place

e in a quick oven (400°~450°

rown. Serve hot.

biscuit, adding 3 pounds

me as for the baking

dded with the milk and

sour

to the flour mixture.

ilk at once. Stir until

t, add more milk.

ly. Roll out to one-half

cut out with a biscuit

each other. Bake in a

for 12 minutes or until

 lard substitute)

with

k in

a well-

400°—450°

ay also

oda

mixture.

e about

. Cut into

n muffin

ly,

hly.

00°

e baked

ubstitute)

of 80°

is to

at and

oft
vered with a slightly

n is cold, it is well to

ot) water. If the tem-

cient to allow the dough

et dough. It is best to

ung side. Do not allow

erred by many to those

e made into a variety

ger rolls, pan rolls, etc., or

also be used to make

amon rolls as given in

ces, using the method

nce pieces. Roll each

ot form into a complete

cylinder or "snake" about

quare. It requires some

place the rolls well apart

rise) until about double

dium oven (325°-400°

or hot dogs and are good

etc.

pieces. Scale off pieces

to "snakes" about 2

half, repeat this with

f these in half, this gives

he result is 16 pieces,

uick and with a little

accurate for practical

ball and put close to-

proof (rise) until about

es in a medium oven
able,

table.

st pieces

es in

size

he middle

utter

at top

s to-

ssure

hes apart,

dium

r, jam,

e basic

al

and let

ace

above

(325°-400°

r rolls.

in well-

ten,

ard, etc.

15

.
so that it will remain

eces. Save the celery

e apples and just before

ieces similar in size to

nd mix well. Serve indi-

shes garnished with lettuce

ar

d lettuce

er to taste

o taste with salt, pepper,

ns from dinner may be

leaves or in vegetable

mayonnaise

negar

er to taste

negar, and mayonnaise,

eaves or in vegetable

s vinegar

, then dice in !/4-inch

is necessary. Place the

r and sugar solution. Let

ble dishes. Serve cold.

1 pint vinegar

bbage and soak in salted

e celery and soak in

rving, remove cabbage

ne and place in a large

t the dressing or vinegar.

er with minced parsley

 core

At that

cabbage,

y on

leaves.

he

sing as

(or cook-

d and

of the

ter to get

re and

nder

careful to

n cold, add

aste

led over

the

If

lavor.

ater, and

ar, and
gar

mustard, prepared

cut into eighths. Soak

mustard, minced eggs,

our over the lettuce when

t into eighths and

s, minced

nds pickles, sweet, minced

vinegar

ground

t, cayenne pepper, and

% gallons. Regulate the

ike thick gravy.

uce

dressing

elect one-fourth of

nd slice them into fine cords

ntos and pickles. Re-

hred, and mix with the

ickles, and the mayonnaise.

pimentos, or 4 green peppers, diced

se

lettuce or parsley

the onions and celery

hile still hot pour over

, and pimentos or peppers

epper and salt to taste.

n dishes garnished with

 , grated

s, and

h the

ng

bowl.

mix with

, chop

onnaise

e and

es and

hor-

ste with

nd pour

d spots.

hin or

d. Place

over both.
 les may be used in

tard, vinegar, or mayon-

dishes garnished with

taste

er into a kettle, pour

oint. Rub the flour and

Beat the eggs, add the

ard; add milk until right

ad of mayonnaise, to make

sand island, cucumber may-

ad oil

negar in a dish and

ating continuously. This

ad until immediately before

substituting 1 pint juice

to taste

r cooled. Break open

yenne pepper, salt, and

xed. Begin dropping

ection, putting in only

en, drop in a few drops

Continue this until all of

e too much vinegar as

h to drop when ready for

ard and

the

oil in

ornstarch

ook the

ecomes

e mixing

smooth.

cayenne

edients,

r whip
kles, chopped, or sweet relish

f avail-

half pint chopped

nds sugar

and bring to a boil.

olve the cocoa and sugar

double boiler. Then

cook 5 minutes. Reduce

ter may be used in

ty

asted and ground

back of stove in

ly under the boiling

ugar interliner bag, or

eaving sufficient room in

Place the bag containing

nder boiling point, and

tes. Stir the bag occa-

ve the bag. Serve at

coffee:

tainer as airtight as

er and coffee.

throw them away. Do

uantities of coffee, and do

d grounds for subsequent

offee.

ot add coffee to water

e boiling point.
brew.

rior to time

k should

n cold

cold

and add

ghly

nge.

and

ld be

boiling

a, stir

repare

old water

f desired.
cups, etc 2

es 3

by hand-second counts 4

nd garbage 10

weight.

gh 1 pound.

ely 1 bushel:
ch

tities.
ns, cups, etc.—See
en count will vary according to the

the person making the count is senti-

y the occupation of the man making

working in heat are able to keep

ns not accustomed to heat. There-

f determining oven temperature is by

r is available, the hand-second

uts for braising.—

he following are recom-

roma,

eat and

pork

at

should

sue, making

and dries
—Frying means to cook

broiling in which no

und steak, veal steak;

s. Frying gives crisply

tender product than

r, if desired. Season

h sides in a small amount

t reduced temperature

to cook in a deep layer

meat. It may be a con-

s which have been partially

ten used to finish cooking

of croquettes. Care
or

a.

l. in

esults

fry.

ot be

me

lor.
um. Ground meat

ick.

n with a little fat.

r roasting.

mp cloth. Meat

may be added at start,

ry—as fat melts it

mak-

ll be

e re-

ness.

gs

of

he most

for

d of cook-
ut in small cubes. A

with bones. Avoid bone

meat is not boned.

ll penetfate small

A browned stew has

e boiling as hot water

ng. Meat should be cov-

ame temperature.

200° F.) until tender

and tasteless if boiled.

meat is tender so

Vegetables should be

combinations of vege-

gravy.

oodles in their place.

ch many do not relish.

ables which many do

or cooking in water.
water

The meat

ame

and

bles may

tender.

and the meat

be dry and

cooked

before meat

s them a
grinding.—Grinding

the meat tender. Any meat

y to use the least tender

are recommended.

) Loaf.—Meat loaf is

ven (350° F.). A loaf

s.

meat or of two or

m.
d

kes

r may

wa-

ay be

oked

pepper

been

ific principle

ove the

above

cold

wn"

erature. (Do

emperature

h as is

minutes.

to cover

d. Fat

ture

and lower
w food to drain to re-

nto brown wrapping or

esirable only when they

cts are unappetizing and

d be a good color, crisp

given in the table below.

onions, french toast,

plant, cucumbers and squash

r.

d be drained off into

to one side and allowed

ling and add from

ound (depending on size

the burner off and allow

n.

ablespoonfuls to a

e fryer. Stir and allow to

with water and drain.

nd add fresh fat to

h fat to allow the tem-

ure its longer life and

g.
 f

of water.

ean fat

as all

l over

the soap

ay. Add

g, and

nsumed.

will be

f suit.

honey-

ke greasy

st finger

p is

plete.

table mold

he above

ns of

ool.

lace

has

used.

been

er is

t ap-

e by at-

nary

m of the

ained

e bottom

rs in

p result.

osene.

hen rub

When
ay be used as a washing

ng, high windows are

hand, the cloth may

he end, similar to a squee-

a crossbar at the end, into

ber.) The use of the

ot dry the windows thor-

h afterward. The above

ufficient for a day's work,

asy a larger quantity is

e and garbage.—

s necessary from a sani-

sed later for animal food.

ed by the organization

s bread. meat scraps,

d, as coffee grounds,

s and tin containers,

n should have tight-

various kinds of housings

und them should be

 104

e No. 1 in 75 136

App. II 235

or their use 69 104

11, 136,

76

or use 69 104
App. II 235

7
s

sses

ts, Washington, D. C. - - - - Price 30 cents