t: a; 1! >r# ■v,^ Jit^ } -/* The original of tliis book is in tlie Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924030749224 Cornell University Library UC723 .A3 1917 Extracts from Manual for a"nY„ cool's olin 3 1924 030 749 224 EXTRACTS FROM Manual for Army Cooks JULY. 1917 WASHINGTON GOVERNMENT PRINTING OFHCE 1917 War Department. Document No. 564A. Office of the Quartermaster General. CONTENTS. Chapter. - Page. I. The ration 7 II. The ration components 27 ni. Foods, preparation and sanitation of 43 IV. Mess management 48 V. Field cooking 65 VI. Recipes 75 ILLUSTRATIONS. Forequarter of beel 32 Hindquarter ot beef 32 Carcass of pori 35 Carcass of mutton 36 Army field range No. 1, without Alamo attachment 61 Army field range No. 1, with Alamo attachment and trench 62 Army field range No. 1, with trench and cobblestone pit 63 Improvised fireless cooker 65 Field range No. 1, installed in baggage car .' 73 3 Washington, D. C, July 6, 1917. The following extracts from the Manual for Army Cooks are pub- lished for the use of the Army in the field. Hbnky G. Shabpe, Quartermaster General. 5 CHAPTER I. THE RATION. 1. A ration is the allowance for the subsistence of one person for one day. The garrison ration ia intended for troops in garrison, and in time of peace tor troops in maneuver camps; the ration to be issued to troops on the march in time of peace vidll be prescribed by the commander and will not exceed the allowance prescribed for the garrison ration; the travel ration is for troops traveling otherwise than by marching and separated from cooking facilities; the reserve ration is carried on the person of the men and in the trains, and constitutes the reserve for field service; the field ration is the ration prescribed in orders by the commander of the field forces; the Filipino ration is for use of the Philippine Scouts; and the emergency ration for troops in active campaign for use on occasions of emergency or in the field for purposes of instruction. In time of war when Philippine Scouts are serving in the field they will be subsisted the same as are regular troops. When im- practicable for Philippine Scouts to use the Filipino ration while traveling otherwise than by marching, on account of the lack of cooking facilities or for other reasons, the travel ration may be prescribed. The Hnds and quantities of the component articles of the Army ration and the substitutive equivalent articles which may be issued in place of such component shall be as follows: 1. Garrison Ration. Component. Substitutive. Articles. Quan- tities. Articles. Quan- tities. Bee(,fresli. 02. 20 Mutton, fresh Bacon ' Canned meat, when impracticable to iurnisb Iresli meat. Hash, coined-beef, when impracticable to furnish fresh meat. Fish, dried Fish, pickled Fish,canned Turkey, dressed, drawn, on Thankagii;ing Day and Christmas, when practicable. Oi. 12 16 U 18 16 16 1 In Alaska, 16 ounces of bacon or, when desired, 16 ounces salt pork, or 22 ounces salt beef. MANTJAL FOB ARUY COOKS. 1. Gaerison Eation — Oontimied. Component. Substitutive, Articles. Quaji- tities. Articles. Quan- tities. Flour. Baking powder.. Beaus Potatoes '. Oz. 18 2.4 20 Prunes.. Coffee, roasted and ground. Sugar Mlllc, evaporated, unsweetened. Vinegar Salt Pepper, black Cinnamon Lard Butter Sirup Flavoring extract. Lemon. 1.12 3.2 .5 .16 .61 .04 .014 .6 S.32 .014 Soft bread Hard bread to be ordered, issued only when the interest of the Government so require. Corn meal Bice Hominy Potatoes, canned , Onions, m lieu of an equal quantity of po- tatoes, but not exceeding 20 per cent ol total issue. Tomatoes, canned, in lieu of an equal quan- tity of potatoes, but not exceeding 20 per cent of the total issu£. Other fresh vegetables (not canned) when they can be obtained in the vicinity or transported in a wholesome condition from a distance, in lieu of an equal quantity of potatoes, but not exceeding 30 per cent of total issue. Apples, dried or evaporated Peaches, dried or evaporated Jam, in lieu of an equal quantity of prunes, but not exceeding 60 per cent of total issue. Coffee, roasted, not ground Coffee, green Tea, black or green. . Pickles, cucumber, in lieu of an equal quan- tity, but not exceeding 50 per cent of total Cloves Ginger Nutmeg Lard substitute. Oleomargarine.. Vanilla.. Oz. 18 16 i.e i.e 15 1.28 1.28 1.12 1.4 .014 .014 .014 .64 .5 .014 1 In Alaska the allowance of fresh vegetables will be 24 ounces instead of 20 ounce:, or eaimed potatoes 18 ounces instead of 15 ounces. "GUI. Note.— Food for troops traveling on United States Army transports will be prepared from the articles of subsistence stbres which composed the ration for troops in garrison, varied by the substitution of other articles of authorized sub- SBtence stores, the total daily cost per man of the food consumed not to exceed 20 per cent more than the current cost of the garrison ration, except on Thanks- giving Day and Christmas, when 60 per cent increase over the same current cost is authorized. ICANVAL EOR ARUY COOKS. 2. Travel Ration. Component. Substitutive. Articles. Quanti- ties. Articles. Quanti- ties. Softbread Oi. 18 12 4 8 1.4 1.12 2.4 .S Hard bread' . . Oz. 16 12 ■RfiftTis^ haked .... Coffee, roasted and ground . . . Sugar.. Milk, evaporated, unsweet- ened. 3. Reserve Ration. Bacon Or meat, canned Hard bread Coffee, roasted and ground . Sugar Salt 12 16 16 1.12 2.4 .16 One day in each alternate month of the season of practical instruc- tion, not exceeding 3 days in each year,, the use of the reserve ration with individual cooking will be required by all troops in the field for purpose of instruction. 4. Field Ration. The field ration is the ration prescribed in orders by the com- mander of the field forces. It consists of the reserve ration in whole or in part, supplemented by articles of food requisitioned or putchased locally, or shipped from the rear, provided such sup- plements or substitutes correspond generally with the component articles or substitutive equivalents of the garrison ration. 10 VLASVAL FOB. AKKY COOES. 5. FnjpiNO Ration. Component. Substitutive. Articles. Quanti- ties. Articles. Quanti- ties. Beef, fresh 12 8 .32 20 8 1 2 .08 .64 .02 Bacon Oz. 8 rif^PTied moat. 8 12 Fishjlresh 12 Flour 8 Soft bread 8 Baking powder, when in field and ovens are not available. Potatoes Onions. - .... 8 Vin^ar 1 sai^ : 1 Fepperjbkick ■Gin. Scout organizations will be required to use the entire allowance of the meat component, and not more than 16 ounces of rice per day to be used for each ration. The purchase of 1.6 ounce of beans per ration in substitution of the portion of the rice ration not drawn will be made, and use of as large an extent as possible of native products, such as camotes, mongos, and squash, wUl be required. 6. Emergbncy Ration. The emergency ration is furnished, in addition to the r^;ular ration, as required for troops on active campaign or in the field for purposes of instruction, and will not be opened except by order of an oflScer or in extremity, nor used when regular rations are obtainable. Ration returns upon which emergency rations are drawn will bear the certificate of the organization commander that such rations are required for the enlisted men of his organization and that the money value of any rations previously drawn by him, and improperly opened or lost, has been charged against the per- son responsible. Company and detachment commanders are responsible for the proper care and use of emergency rations carried on the person of the soldier. KAiniAL FOS AKH7 COOKS. 11 All articks of the garrison, tmvel, or Filipino ration due a com- pany or other oiganisation will be retained by the quartennaster and ctedit given to the oiganizatiou for the money value of these articles at the current price of the articles, and the quaitermaster will pay as savings to the organization commanders any excess in value of the stores so retained over those purchased by the organization. Such savings shall be used solely for the pur- chase of artides of food. When on the marck in tinte of peace a daily issue of rations will be made in the manner prescribed in the Field Service R^nla- tions for the time of war. The ration to be issued to trooxis on the march in time of peace will be prescribed by the commander, and will not exceed the allowances prescribed for the garrison ration. In timt of peace the ration savings privilege will be suspended for troope on the maitdti, except that when so ordered by the com- mander the savings privil^e will be allowed on certain specified articles of the ration. Upon arrimd of troops at mobilization or concentration camps the ration saving priArilege will be suspended and entirely replaced by issue of rations in kind. This same restriction also applies during the i>eriod of field operations. The commanding officer will designate the periods for which ration returns are to be submitted. Immediately upon the re- ceipt of a ration return by the quartennaster duly signed and apjwoved he wiU enter it, t(^ther with the actual cost of the ration as compated on the back of the ration and savings account. The stores required will be purchased from the quartermaster on charge sales slips, in the name of the o^anization, against their credit shown on the account. At the end of the month, or when- ever necessary, the organization commander will setde the ac- coimt with the quartermaster, when the savings due the organiza- tion, or the amount due tiie quartermaster, as the case may be, will he paid and the accoimt certified as required. All articks of the ration required for the supply of tooops will be obtained from the quartermaster when on hand, but if any article be not in stock a temporary supply may be porchased ebewhene. When Tiecessary to reiietc reserve rations or to avoid loss 0 Do Vinegar Pickles, raoiimber Salt.... Pound No.ican Pound do Pepper, black.., OlTlTlftTTimi Lard, issue I^ard substitute Butter do Oleomargarine do GaUon 2-oz. bottle. . 8-oz. bottle.. Sirup Flavoring extract, lemon Do Cash value of 100 rations . . . . . Cash value of 1 ration 1 1 1 UANTTAL FOR ABKT COOKS. 13 4. After securing a price list of ration articles from the quarter- master for the ensuing month, the mess sergeant should consult the preceding table in order to fix in his mind the quantities and value of the different ration articles he will make use of and the amounts he will leave to the credit of the organization. He should make a saving on the beef component in order to pur- chase Uver, hearts, fish, pork, chicken, etc. From the savings ori flour he should purchase prepared breakfast food and oatmeal. From the savings on potatoes he should purchase cabbage, sweet potatoes, turnips, and fresh vegetables in season. A proper use of the bean component will enable Hm to purchase Lima beans and other varieties of beans often cheaper than the issue bean. The savings on prunes (dried fruit) may be used when the differ- ent fresh fruits are available to supply a change. The stock on hand in the storeroom must be considered in order that the total on hand will not exceed the requirements for the period for which drawn. The mess sergeant is able with ease to purchase quantities sufficient to run the mess for given periods without having an excess amount of stock on hand at the end of the ration period. This will often prevent his organization from being in debt after the inventory of subsistence stores near the end of the month. 5. The preceding table should be memorized by the mess sergeant and the cooks, in order that they may know the components on which the cash allowance is based. While under ordinary condi- tions in garrison or permanent camp the organization may be on the cash allowance, the regulations provide for an issue in kind while on the march or in the field. 6 . Thefollovnng table is ot especial assistance to the mess sergeant when rations are issued in Mud. 14 UAITirAL FOB ABMY COOKS. Number ol ratioiK. Beet, fresb; mutton, fresb. Bacon. Beef, cornea; beef, fresb roast; basb, corned beef; fish, canned; turkey, drawn. Turkey, undrawn. Fish, dried. 1 PonmAt. 1.25 2.50 3.75 5.00 6.25 7.60 8.75 10.00 11.25 12.60 25.00 37.50 60.00 62.50 75.00 87.50 100.00 112.50 125.00 250.00 375.00 600.00 625.00 750.00 875.00 1,000.00 1,125.00 1,250.00 Fownda. 0.75 1.5Q 2.25 3.00 3.75 4.50 5.25 6.00 6.75 7.50 15.00 22.50 30.00 37.50 45.00 52.60 60.00 67.50 75.00 150.00 225.00 300.00 375.00 450.00 625.00 600.00 675.00 750.00 Paunda. 1 2 3 4 6 6 7 8 9 10 20 30 40 50 60 70 80 90 100 200 300 400 600 600 700 800 900 1,000 Paanda. 1.18 2.37 3.56 4.75 5.93 7.12 &31 9.50 10.68 11.87 23.75 35.62 47.50 69.37 71.25 83.12 95.00 106.87 118. 75 237.50 305.62 475.00 593.75 712.50 831.25 950.00 1,068.75 1,187.60 PawnM. 0.87 2 1.75 3 2.62 f. 3.50 6 4.37 6 5.25 7 6.12 8 7.00 9 7.87 10 8.76 20 17.50 30 26.25 40 35.00 60 43.75 60 52.50 70 61.25 go : 70.00 go 78.75 100 87.50 20O 175.00 300 262.50 360.00 500 437.60 526.00 700 612.50 800 700.00 goo 787.50 875.00 KANUAL FOR ABUT COOKS. 16 Numlier of rations. Ksh, pickled. Flour, soft bread. Hard bread. Com meal. Baking powder. Beans. 1 PmmAa. 1.12 2.26 3.37 4.50 5.62 6.75 7.87 9.00 10.12 11.25 22.50 33.75 46.00 66.25 67.50 78.75 90.00 101.25 112.50 225.00 337.60 450.00 662.00 675.00 787.50 900.00 1,012.50 1,126.00 PwaiAs. 1.12 2.25 3.37 4.50 5.62 6.76 7.87 9.00 10.12 11.25 22.60 33.75 46.00 56.25 67.50 78.75 90.00 101.25 112.50 226.00 337.50 460.00 662.60 675.00 787.50 900.00 1,012.60 1,125.00 Pmavl*. 1 2 3 4 5 6 7 8 9 10 20 30 40 50 60 70 80 90 100 20O 300 400 600 600 70O 800 900 1,000 Pirnds. 1.25 2.50 3.75 5.00 6.25 7.50 8.75 10.00 11.25 12.50 25.00 37.50 60.00 62.60 75.00 87.60 100.00 112.50 125.00 250.00 376.00 500.00 625.00 750.00 874.00 1,000.00 1,125.00 1, 250. 00 Own. 0.01 .02 .03 .04 .05 .06 .07 .08 .09 .10 .20 .30 .40 .50 .60 .70 .80 .90 1.00 2.00 3.00 4.00 5.00 6.00 7.00 - 8.00 9.00 10.00 Pnav^. 0.15 2 .30 3 .46 4 .60 5..,. .75 6. . .. .90 7 1.05 8 1.20 9 1.35 10.., 1.50 20 3.00 30 . 4.50 40 6.00 BO 7.60 60 9.00 70 10.60 12.00 90 13.50 15.00 200. 30.00 300 46.00 400 60.00 75.00 90.00 105.00 800 120.00 900 . . 135.00 1000 150.00 16 MAinjAL FOB ASHY COOES. Number of rations. Rice, hominy. Potatoes, fresh; onions, fresh; other fresh vegetables. Potatoes, canned. Toma- toes, canned. Prunes; apples, evaporated; p^ches, evapor- ated. 1 Poirais. 0.1 .2 .3 .4 .5 .6 .7 .8 .9 1.0 2.0 3.0 4.0 5.0 6.0 7.0 ao 9.0 10.0 20.0 30.0 40.0 50.0 60.0 70.0 80.0 90.0 100.0 Pomtdf. 1.25 2.50 3.75 5.00 6.25 7.50 8.75 10.00 11.25 12.50 25.00 37.50 50.00 62.50 75.00 87.50 100.00 112.50 125.00 250.00 375.00 500.00 625.00 750.00 875.00 1,000.00 1,125.00 1,250.00 SO- rt M ta W 4 a •Si "Slo- Hal Sill Ipl I ■s •§ S I ■i 5 .a ^ ti 1 P< O m Ph Dinner. Total stock. ashed tatoes. Cream peas. Bread, butter. SUoed tomatoes and onions. Tapioca pudding. Ice water. 12 pounds. 7 poimds. 1 pound. 1 Dunch. 2 Spounds. 32 pounds. 22 1 ounce. 8 cans. 4 pounds. 22 pounds. IS pounds. 7 pounds. 2 ounces. 4 1 1 2 13 4pounds. 36pounds. 1 gallon. 4 ounces. 1 .. 1 1 1 6 packages. 1 i 1 10 dozen. 20 pounds. 2i pounds. 20 pounds. 8 cans. 8 1= 1 quart. 2 packages. 2 pounds. 1 package. 1 2 2 100 $0.12 100 pounds. SO. 61 $0.72 SI. 08 SO. 60 $0.71 $16.91. Zi UANVAL FOR ASIIY COOES. M <1 M |4 S M S -»1 w a PQ Is u o 5 s Q C 4^5 Ep'fe ii -.11 S^ S SS £ v^ '5 °S ■■0 I ^ 04 9Q *1< U3 CO r- i A n P ;

»rt j^ 'f;^" :S " s 8ge It ES K ;0 to iC^ !5 JO p o 2 B CO « 3 k CO CD 8 CO CD S3 IS p OD 5o> > B 3 8 D x> n ;i -3 1 -t- 1 1 g 00 f- MO 2 moooi i 1 2 C71 H-Oi 00 3 k Is 8 p O 2. k «9 w 3 r-a UANTJAL FOR ARMY COOES. 26 •3 R fi d « o CD MM M MS ® » c b ®^ t- (-1 O 3 ■3 a d. Pi » ^ £ §5 §a P tSS3 « ; I :«i g a Ills S ,= (Q -^ -i^ o - i SSaa f"! .p. s * « s ■fnBCSfH W « ^iO(Ot^ ^ ti d g ■1^ 'w « t- ^1 1 & 5 IB tJ" j: ■ •-■■§ ^ g- p |n5£|| p « HMww *§ "C o o o o o o 1 R TS'cJ'O'a'^'d c tA 1^ 1 boea -S 1 pq Jllllf i 3 c 1 k i , 1 p t3 ' siaial 1 lll^ll > >C lis pi J fe FmONOI^>^ B f •x> .-§ i^ 1 T3 1 £ i« 1 M lit N M ■V U3 1 HANITAL FOR AEKY COOKS. Q P5 H ^ n n n A fl n *r s ^ E s. ° HI . O o m o ^ 2 rf ; s i -S &■ •S 1 1 f ^ ■9 ■" "i § *S«^ ? PJ N ^ p; n « O 9 (D ffl S'H ■?-( I .1 I I !■ I « ff o t» « iH « eo ■* lo I .e WoooM " « "S H S 'S-2'S'2"§a'S m and salads in particular. Ferments thrive in temperatures above 70° F. The careless cook may, through neglect, cause stomach trouble in warm weather. Cabbage is invaluable in the season when fresh vegetables can not be procured. It contains a certain percentage of sulphur, and while cooking it should be submerged in water, which absorbs the sulphur. Parsnips, turnips, beets, and carrots are all valuable for a change during the winter months. If purchasing with the intention of storiug for the winter use they should be well matured, otherwise they will not keep. 27. Dried fruits. — Excellent recipes are given in this pamphlet for handling dried fruits, and the entire allowance should be con- sumed in the mess unless fresh fruit is abundant and cheap enough to be purchased from the savings. The acids in fruit are desirable in a well-regulated diet. The quantity of fruit allowed is based upon ordinary requirements. The dried fruits issued are easily prepared for the table. The men tire of them when they are prepared as stews too often. They should be prepared as butter and used as fillings for pies, rolls, cobblers, plum duffs, etc. The following recipe, by Lieut. Col. Wilkins, Quartermaster Corps, has furnished excellent results: 1. Thoroughly wash the evaporated fruit in about three waters. 2. Cover with plenty of water and soak overnight. UANUAL FOR ARMY COOKS. 41 3. Stew slowly until tender. 4. Rub through, a colander and add to each pound of dried fruit used three-fourths of a pound of sugar, one teaspoonful of cloves, two teaspoonsful of cinnamon, and a little vinegar. 28. Coffee. — ^The use of tea and coffee to the exclusion of water is a great mistake. The quantity of coffee component consumed will be greatly reduced if plenty of cold water is placed on the table where the men can help themselves. If good coffee is made the allowance is hardly sufficient. The use of tea, however, decreases the consumption. Allow coffee to boil not over five minutes, then reduce to a sim- mering temperattire. Do not allow it to boil violently enough to permit the air to carry off the aroma which gives the coffee its agreeable flavor. If boiled for more than five minutes the tannic acid is extracted and forms injurious compounds which irritate the membranes of the stomach. The grounds should not be allowed to accumulate for more than three meals — ^better two — before the pot is scoured and cleaned. Tea is a very good substitute for coffee and should be used for dinner and supper, iced in summer. _ Jt has about the same physio- logical effect as coffee, but is lighter and less bulky. In preparing tea it is well to clean it by pouring over it boiling water, then put the leaves in boiling water and allow to draw for about five minutes just before serving. Do not allow to stand longer in the hot water. About three-fourths of an ounce per gallon of water is sufficient for strong tea, one-half ounce for medium strong. Tea should not be allowed to stand in tin vessels, even for a short time, on account of the action of tannic acid on the metal. 29. Sugar is a cheap article of diet, considering its high nutritive value. Next to fat and oil it furnishes the most complete food for heat and energy. It is a quick-acting food and relieves exhaustion very rapidly. It should be placed on the table and the men should be allowed to help themselves. When this method is used the consumption will increase for a short time, but soon adjusts itself when properly supervised. The mess sergeant should take care to see that none is left on the bottom of the cups after the coffee is drunk. Granulated sugar makes an excellent simp for table use; it is cheaper than other sirup and the men prefer it to cheap grades. 42 UANTJAl FOR ARUY COOKS. 30. Milh.— The allowance is based upon the requirements for cofiee only. If used directly in the coffee there is sufficient for use twice daily. 31. Seasonings— flavoring extracts.— The allowance is about suffi- cient, any excess used or saving made will affect the cash credit very little. Sugar, salt, bacon, ham, onions, parsnips, carrots, pepper, garlic, mustard, herbs, spices, lemons, and many other articles are used for flavoring food. 32. Butter and oleomargarine. — The allowance, one-half ounce per man per day, is sufficient for hot cakes, rolls, or biscuits. It should be served individually. 33. Lard and lard substitute. — The cash credit of this component is sufficient. The suet from beet and all surplus fat received should be carefully rendered. This with the grease skimmed from stock, soups, and gravies will furnish most of the shortening, drippings, etc., required in the kitchen. A pan or kettle in which the suet is rendered should be kept on the stove and all fat should be placed in it. The grease which gathers on the stock or on gravies, etc., should be skimmed off and placed in this pan. Each evening the grease which has accumulated in the suet pan is strained off into a jar or other receptacle and placed in a cool place. This accumu- lation, which is called drippings, can be used for frying, either deep or shallow, and can be used in rolls or pastry when carefully strained. Lard, however, is better for the latter. 34. Desserts. — The ration contains all the material necessary for supplying a dessert each day. The recipes given herein provide a sufficient variety. The dessert is usually one of the cheapest components of the meal and should be given at dinner and fre- quently at supper. The men enjoy it, especially on bean day, when a good plum duff is much relished by those who do not care for beans. A good sauce should be provided for puddings. It costs little and is well liked. One gallon is sufficient for about 25 men. CHAPTER III. PBEPABATION AND SANITATION OF FOODS. 35. Preparation of food, or proper cooking, has- much to do with the nutritive value. Cooking changes food into more soluble forms and renders it more nutritious and appetizing. The application of the heat necessary tor cooking destroys any disease germs, para- sites, and dangerous organisms that the food may contain. This applies to both animal and vegetable food. The cooking of meat brings out the flavor and odor of the extractives and softens the gelatinoids of the connective tissues, making the meat more tender. Extreme heat, however, has a tendency to harden the lean portions (albuminoids) and decrease the flavor. Meats lose weight in cooking mainly through the loss of water. The nutritive value of beef soup depends upon the substances dissolved by the water out of the meat, bones, and gristle. In many vegetables the valuable portions (carbohydrates) are contained in tiny cells with thick walls, on which the digestive juices have little effect. The heat of cooking ruptures these walls and makes the starch more soluble. The heat tends also to pro- duce agreeable flavors by changing the starch into sugar. Flour is made more palatable in the form of bread, cake, and pastry through the use of compressed air, yeast, or baking powder. Scrupulous cleanliness should always be observed in handling, keeping, and serving food. This is most important for the sake of health. Cleanliness in handling food not only consists in per- sonal cleanliness, the cleanliness of utensils, kitchen equipment, etc., but also freedom from, undesirable bacteria, other nunute organisms, worms, and parasites. Food, raw or cooked, should be kept scrupulously clean, whether in the market, the cart, or the storeroom, otherwise it is likely to be contaminated. Infected water, milk, oysters, and certain vegetables have been known to spread typhoid, cholera, scarlet fever, and diphtheria, thus bring- ing sickness and death to large numbers of people. Meats may also contain parasites, such as tapeworms in beef, pork, and mutton, also trichinae in pork, which are always injuri- ous to the health. Vegetables, too, have been known to become contaminated with the eggs of parasites, due to certain garden fertilizers. Raw fruits and vegetables should always be thoroughly cleaned before eating. The heat of cooking is usually sufficient to destroy all dangerous oiganisms. 43 44 MANITAL 70K ABICT COOES. 36 . Methods of cooling meat. — The object to be attained -will often decide the manner of cooking. For example, in roasting meat we desire to retain the juices within. Hence the meat is placed in a very hot oven to seal the pores and prevent the escape of the juices, the oven being reduced to a lower temperature when the meat has been thoroughly browned. To make beef stock, first place the bones and fresh meat in cold water for some time, as the juices of the bones and meat are readily extracted in this manner. The process is hastened by the addition of a little salt. To make a stew or potpie, a part of the meat juices should be retained in the meat and a part in the surrounding liquid: hence we place the meat in cold water and bring it to boil as soon aa possible in order to seal the pores after a certain amount of the juice has been extracted. To get the best results in boiling beef, it is necessary to retain the juices within the meat. For this reason the water is made to boil briskly before the meat is introduced . Upon contact with the hot water the pores are sealed. The temperature is then lowered and the cooking continued at a simmering point. Size of articles. — ^The time required for cooking any article de- pends upon its size, consequently when several pieces of meat are roasted in the same pan, or when potatoes are baked together in the same oven, an effort should be made to have them about the same size. 37. Temperature of baking, etc. — Frequently too little attention is paid to the proper temperature of the oven and to the general character of the meat or other articles to be cooked. For example, a temperature that is exactly right for browning a roast will ruin a fruit cake in a few minutes. To roast properly, a tough piece of meat requires a "slow " oven and much time in order to permit the heat to penetrate to the center, thoroughly dissolving and break- ing down the tissues, thus making it tender, while a small piece of meat can be roasted in a "quick oven." It is this principle of slow cooking in a moderately low temperature for a long period that renders the fireless cooker so much superior to anything else for certain kinds of work, especially that of cooking tough meat until it is tender. To determine the tem,perature of an oven. — A good practical method of determining the temperature of an oven is to insert the hand well into it and count the number of seconds that you are able to keep UANUAL FOB AKITY GOOES. 45 it there. In counting, repeat moderately slow 0-1000, 1-1000, 2- 1000, and the small numbers iodicated will correspond very closely to the number of seconds. The burning sensation experienced about the roota of the nails is sufficiently uniform to the experienced cook to render this a reliable method. It is followed by the expe- rienced chef and should be by the student cook. If the tempera- ture of the oven is somewhat greater than anticipated, food will often have the appearance of being well done, when, as a matter of fact, the cooking has barely begun. For this reason a cook should have some idea as to the "times" of cooking, as well as to oven temperature. Consult the following table: 38. Table of oven temperatures as determined by the hand-second counts: First counts. Counts after brown- ing. Time. Meats: Beef roast, 5-pouiid pieces. 10 12 IS 12 12 12 12 12 12 IS 15 15 12 10 15 12 12 15 15 12 10 18 15 10 15 10 15 14 15 15 15 18 20 20 18 18 IS 18 18 16 3D 17 17 15 15 18 15 15 17 17 14 12 20 . 15 12 18 12 18 30 15 15 18 1* to 2J hours. 2 to 2i hours. 2 to 3§ hours. ^ to 3 hours. 2i to 3 hours. 2 to 3t hours. IJ hours. 11 hours. 1 to li hours. Mutton toast, S-poimd pieces Pork roast, S-poimd pieces Veal roast, 5-pouiid pieces Venison roast, 5-pound pieces Turkey roast, 12 pounds each Chicken roast, 3 pounds each V^etables: Beans Parsnips Potatoes, haked Potatoes, browned '. . . 20 to 30 minutes Potatoes, cheesed. , . Potatoes, hashed Potatoes, Lyonnaise Breads: fKiiTipLTTio'n rol'-*!, ^--AliTiCe ... , Paiwlwich buTiR, ?-oiitinpR, ?'-oi'"i«e 35 to 40 minutes French thread, 18-ounce (13 inches Cakes: Coffee, 16-ounce (6 by 10 inches). . - . . 40 minutes. 20 to 30 minutes. 15 to 20 minutes. 25 to 30 minutes 46 MANUAL FOR ARMY COOKS. 39. Cold is used in preventing fermentation, hence is a preservative of food. We conBtantly make use of this fact by placing butter, milk, meats, etc., in the ice box; by storing certain vegetables and fniits in root cellars and pits in the ground; by preserving yeast in a cool place; and by stopping the further proving (rising) of dough so that it shall not be ready to bake before the oven is ready to receive it. Fresh meat will keep better in a moderately cool, dry place than in a damp ice box at a much lower tempera- ture. Should hot weather require the use of the ice box, the meat should not come in contact with the walls or with the ice. Cold water keeps fresh vegetables from wilting. — It quickly re- stores such garden truck as radishes, lettuce, onions, etc., that have been exposed to the sun after gathering or have been left in a warm temperature for a time, rendering them fresh, crisp, and wholesome. Potatoes and turnips that have been peeled must be placed in cold water to keep them crisp and to prevent them from becoming discolored and tough. If cooked while wilted and dis- colored they retain their discoloration and toughness to a consider- able extent. Cold water draws out certain undesirable flavors when vegeta- bles and certain canned, barreled, or dried fish and meats are submerged in it. It also extracts the juices from meats and bones. This process is hastened by the addition of a small quantity of salt. 40. Flavors. — Food should possess decided flavors without being too highly seasoned. It should be served hot or cold as intended. Generally we like our tea, coffee, cooked vegetables, and meats served hot, while we prefer our drinking water, butter, salads, fresh fruits, such garden truck as lettuce, radishes, and onions, and many of our desserts served cold. Many components of a meal that are lukewarm instead of decidedly hot or cold are most imappetizing. 41. Seasoning. — Cooks must not be satisfied with learning the proper proportions of ingredients and think that the work is done when the cooking begins. Food must be properly prepared, deli- cately seasoned, and served hot or cold, as desired. Lukewarm, iU-seafloned food is unpalatable and if served in a slovenly manner is most imappetizing. Any amount of seasoning at the table can not make up for poor seasoning in cooking. The same flavors can not be obtained. The only cook that should be styled a chef is MANUAL FOE ARMY COOES. 47 one who loses the proper proportions in cooking, who delicately seasons his food, and serves it in an appetizing manner. 42. Deep lard. — ^The advantage of cooking in deep lard lies in the fact that lard or drippings can be heated to such an extremely high temperature that certain articles can be thoroughly cooked without giving time for the grease to soak into them. Grease boils at about 565 to 600° F., but this temperature is too high for cook- ing; the exterior of the food would be burned before it is cooked throughout. The grease begins to smoke between 385 and 450° F., and this is the best temperature at which to use it. A common error is to introduce too much food at one time, cooling the fat and allowing it to soak into the food before it is thoroughly cooked. If this fact is borne in mind, almost anything that can be fried at all can be fried in "deep lard." Meat balls, potato balls, and croquettes are rolled in egg and cracker or bread crumbs before frying; the egg coagulates, and the crumbs, which are held in place by it, form a brown crust surrounding the ball, and the grease is prevented from penetrating further. Com fritters contain eggs, and a good crust is quickly formed, preventing the penetration of the grease. It is noticed that as soon ae the articles mentioned have been dropped into the grease, which is far below its boiling point, a vio- lent ebullition is observed. This is diie to the escape of steam formed by contact of the moisture in the article introduced with the hot grease. All articles fried in deep lard should have as dry a surface as possible. If food with a damp surface is introduced, grease is apt to be thrown out upon the range, take fire, and cause trouble. CHAPTER rv. ICESS MANAGEICENT. 43. Organization. — In organizations of 100 men the following en- listed men are required for duty in the company mess: 1 mess sergeant. 1 first cook. 1 second cook. 1 dining-room orderly. 3 cook's police. For an organization between 115 and 200 men 1 extra cook and 1 extra cook's police should be allowed. 44. Duties of the mess sergeant. — The meas sergeant is in imme- diate charge of the mess and directly responsible forite manage- ment. He should be a well-instructed cook — ^if possible, a graduate of one of the training schools — and especially selected on account of his fitness for the position. Under the direction of the company commander he draws or purchases all rations and other supplies required for the company mess. He prepares all bills of fare and submits them to the company commander for approval. He submits to the company commander a daily statement show- ing the exact financial condition of the mess. This statement includes receipts from all sources from the first of the month, the cash credit with the quartermaBter, value of stock on hand, the allowance from the company fund, if any, and a detailed report of the expenditures. A balance is struck, and clearly shows whether the stock on hand, the credit with the quartermaster, and the unexpended cash are sufficient for rtmning the mess for the number of days remaining in the ration period. He is responsible for the care and preservation of the rations and sees that fresh vegetables are picked over when first received. Those decayed should be returned to the quartermaster; others not in first-class condition should be washed and dried before storing. 48 lEAinrAi. FOK ARirsr cooes. 49 He has the cooks' white clothing laundered, mended, and replaced when worn out. He frequently checks the dishes and utensils for which he is responsible, and submits at the end of the month a list of all broken or missing articles, with the names of the soldiers against whom charges for the same should be entered. He has the ice box scrubbed with soap and hot water every day just before the ice is delivered. He requires that all utensils, including those of the field equipment, are kept clean and in their proper places when not in use. He requires that the men detailed as kitchen police report not later than 10 minutes before mess call for breakfast and that they absent themselves only by authority or in case of actual necessity. He is present in a clean white coat and trousers 30 minutes before mess caE and personally supervises the final preparation of the food and the service of the meals. He is responsible for the orderly conduct of those present at the meals and that all enter the dining room in proper uniform in a quiet and orderly manner and with hands and feces washed and hair combed. He has the kitchen and dining room prepared for inspection at the time appointed by the company commander. He sees that all the seats at the table are occupied in succession, beginning with the table farthest away from the entrance. He prevents loud talking and other unnecessary noises and requires that the men wait quietly at their places until the food is passed to them. He prevents them from wasting food by taking more on their plates than they will eat. Food left on the plates is not used again; that which remains on the platters, serving dishes, etc., is returned to the kitchen, to be served in some other palatable form at a subsequent meal. He has the garbage and slop cans frequently emptied, and does not allow them to stand in the kitchen or near the outside doors. Tin cans and other noncombustible materials must not jbe mixed with slops in garbage cans. The garbage is frequently bmmed in the crematory and cans clog up the grates. If the slops are carried away for hogs, cans and glass are a great nuisance. 45. Suggestions to mess sergeants. — ^The bills of fare should vary constantly. For each meal there should be at least one dish that has not been served for some time. 2479°— 17— t 60 MANUAI. FOB, ABIIY COOKS. Seasonings penetrg,te foods best in the liquid or semiliquid state and much, more quickly when hot than when cold, and conse- quently any amount of seasoning after the food is placed on the table can not compensate for insufficient or careless seasoning while in the course of preparation. The prevention of waste and the proper use of left-over food is the secret of success in compaiiy kitchens. The kitchen and storeroom should be kept scrupulously neat and the men required to clean up immediately after finishing each piece of work. Floors and tables should not be allowed to remain littered up after the necessity therefor has ceased. A piece of food left on the floor is sure to be stepped on and will make dozens of spots instead of one. Cleanliness should be the first lesson taught. The kitchen force should at all times present a neat, clean ap- pearance. Especially should the cooks be clean as regards their toilet, as they are continually called upon to mix with their hands such articles as cakes, hashes, etc., and to handle nearly all food products in preparation for cooking. Men with dirty hands or untrimmed dirty finger nails communicate filth and disease germs to foodstuffs which they handle. Each man should have definite duties assigned to him for which . he should be held solely responsible. Work must not be assigned in a general way to the kitchen force. If this is done, it frequently happens that some part of it is neglected and each man claims that he is not responsible. No kitchen can be managed successfully unless each man knows what is expected of him. Should there be a failure on the part of anyone to perform his share of work, the responsibility should be fixed at once and punishment follow immediately. Only those articles and cooking utensils being used in the kitchen or dining room should be kept by the mess sergeant. Other articles should be turned over to the supply sergeant so that they may be held in reserve to replace similar ones that may later become un- serviceable. Moreover, these surplus articles must be kept clean, and this requires unnecessary labor. 46. Duties of the cooks. — In the absence of the mess sergeant, th^ first cook assumes his duties and responsibilities. Acting undeif the direction of the mess sergeant, he is responsible for the proper preparation of the food. The other cooks are under the orders of the mess sei^eant an4 tfe% tat cook. UANTTAL FOR ARICY GOOES. 61 During the service of the meals the cooks remain in the kitchen and serve the food to the dining-room orderly and cooks' police, who act as waiters. The cooks take turns lq getting up to prepare breakfast, and the one who prepares it may be excused from afternoon kitchen duty. After breakfast the cook on duty sweeps out the oven, cleans the ranges and boilers, washes off the kitchen table, and, assisted by the kitchen police, scrubs or mops the kitchen floor. 47. Duties of the dining-room orderly. — He should be detailed monthly. He is under the orders of the mess sergeant and is held responsible for the cleanliness of the dining room and pantry and for the dishes and utensUs used therein. Upon assuming charge the mess sergeant will verify with him all the dishes and other equipment for which he will be held re- sponsible. A strict account is kept by him in a book provided for the purpose of all the breakage that occurs and he reports to the mess sergeant the names of the men responsible for the breakage. Upon being relieved all breakage unaccounted for is charged against him. He reports at the dining room not later than 10 minutes before mess call. He then cuts the bread into thin slices and piles it neatly upon plates, one of which is provided for each table. Dur- ing the service of the meal he remains in the bread room, cuts the bread, and gives it to the waiters as they call for it. Toward the end of the meal he should be careful not to issue more than he thinks will be used. After each meal he gathers up the food left on the platters' and returns it to the kitchen for future use. Slices of bread not consumed are piled as closely as possible to prevent the exposure of the crumb to the air and consequent drying out. They are placed in the bread box and served first at the next meal. Crumbs of bread accumulating in the pantry and bread box are saved and disposed of by the mess sergeant. He takes charge of all work in the dining room and, assisted by the cooks' police, clears the tables after each meal. Hethenbrushes oft the tslbles, scrubs them with hot water and soap, rinses them with clean water, and dries them. He then cleans the saltcellars, pepper boxes, vinegar cruets, mustard pots, and sugar bowls and fills them for the next meal. After breakfast he places the stools on the tables with legs up, sweeps and mops or scrubs the diniag-Toom floor, using but litOa 52 UAmTAL POS ARICY COOES. water, and carefully dries it. After dinner and supper he sweeps the dining room. As soon aa the floor is dry he sets the tables and aligns the stools in their proper places, being careful to make the tables present as clean and neat an appearance as possible. 48. Care of equipment. — Bake pans should never be scraped or scoured, as this removes the bronze or bluing. They should be washed with soap and water, wiped dry, and hung on the back of the range with S hooks. Boilers. — Each time boilers are used, except for boilJTig water, they should be scoured out with Sapolio or wood ashes, thoroughly rinsed with clean water, dried, and sunned. Boilers for coffee. — ^They should be scoured with wood ashes or Sapolio once each day. Many cooks remove a portion only of the coffee grounds after each cooking, always leaving a portion in the pot. Good coffee can never be made in this manner. All the strength is not extracted at the first cooking, and it is best to allow the grains to accimiulate in the boiler for three meals (unless tea. is used for one meal of the day, in which case the coffee should not be carried over), and then remove the entire lot. Al- though there is some waste of coffee by this method, it is a great . deal better than any other and the coffee ^s always good. Dining-room floors. — ^They should be swept after each meal, mopped oat each morning, and scrubbed once or twice each week. Dining-room tables. — They should be scrubbed after each meal with soap or Sapolio and hot water. In this way stains can be re- moved with less labor and scouring material and the tables kept in better condition than if scrubbed once a day. Kitchen fhoTS. — The flushing of floors is prohibited by Army Regulations, but they should be thoroughly scrubbed each morn- ing. Whenever a grease spot appears on the floor it should be scrubbed out, using the scrubbing brush and plenty of soap or lye. After dinner and supper the floors are mopped . Always sweep the floor thoroughly before mopping or scrubbing. Kitchen tables. — They should be scrubbed With soap and water after each meal. Boiling linseed oil should be well rubbed into them once in each two or three months. -iiange. — ^Each morning before cleaning the kitchen, sweep out the ovens and rub off the range with a greasy cloth. A greasy cloth applied daily keeps the range in better condition than stove polish applied once a week. Once a week the range should be UAinTAL FOK ARIHY COOES. £3 thoroughly cleaned out. To do this, remove the top and sweep off the oven, protecting the casing plates. Remove the soot by a scraper through the flue doors. The mantel should be wiped often with a damp cloth and when necessary washed with soap and water. This prevents dishes from picking up dirt and grease and thus soiling the tables. Stools. — They should be wiped with a clean damp cloth after each meal and should be washed with soap and water each week. 49. Serving the meal. — ^A meal, however well prepared, must be served properly to give satisfaction and to prevent unnecessary waste. This requires a system by which everything is brought on the table hot or cold, as intended. All of the tables must be served promptly and in an orderly manner. This requires every man of the kitchen detail to perform properly the particular duties assigned to him. Five minutes before mess call the coffee (or other beverage), bread, and soup must be placed on the mess tables (the soup in 1-gallon tureens to tables of 10 men) and the salad and dessert on the bread table. The dinner is now ready, and the mess sergeant goes into the dining room to superintend the service. The cooks remain in the kitchen and serve the food to the waiters as they come for it. The food, after being cooked, must be arranged on clean platters, vegetable dishes, etc. The outside of these dishes must be kept clean and all drippings of sirup, gravy, etc., removed from them. The table must be set with care and kept scrupulously neat. Order in the dining room and conduct at the table are influenced by the care with which arrangements are made for the reception of the men. 50. All the men at each table must finish their soup before the remainder of the meal is served at that table. The mess sergeant not only superintends the service but personally assists and sees that all are served properly and without delay or confusion. As the men finiish at each table it is cleared off, the food left being transferred to other tables or returned to the kitchen, and the dishes placed in the sink for washing. When all have finished their dinner the food still remaining on the serving trays is returned to the kitchen and the bill of fare Is made out for supper, care being taken to use, if practicable, all the food left over from breakfast and dinner. At the same time the S4 MANTTAL FOR ARMY COOKS. bills of fare are prepared for breakfast and dinner for the following day. The waste collected from the plates should not fill more than a quarter of an ordinary bucket. The men should be given all they will eat but should not be permitted to take on their plates more than they are going to eat. Each man may help himself as often as he likes, but waste of food must be met with prompt pun- ishment. After a few punishments there will be no further trouble . The men will see the benefit derived from careful management and economy and will appreciate the good results they themselves have helped to obtain. CHAPTER V. FIELD COOKING. 51. The reguJatwns require that on the march, in concentration or maneuver camp, or in the field the savings privilege be sus- pended and the troops subsisted on the ration in kind. It is also provided that the commanding officer will designate the ration to be issued to the troops, but that it shall not exceed the amount of any component authorized in garrison. To prevent waste there must be even closer supervision in camp than in garrison, especially when the individual mess kit is used. Each man is served from the issuing table and the general tendency is to issue too freely, the men taking away more than they ^dll eat. The food left on the mess kit is wasted. The mesa sergeant should closely supervise this issue and insist that the cooks and the dining- room orderly use care and judgment when serving. Through close observation the mess sergeant and the cooks may learn the proper portions for each individual. 52. In permanent camp.— The conveniences of a long-established camp gradually approach those of garrison, and where careful supervision is exercised troops fare well. The savings privilege is often granted by special authority of the War Department to troops serving in perinanent camp. Fresh beef may be supplied regu- larly and bills of fare are much the same as in garrison. The dining- room arrangements are more simple and the kitchen work is greatly reduced because each man looks after his own individual mess kit. With the improvised bake ovens mentioned herein plenty of rolls, buns, and biscuits can be baked. FKes are a pest in warm weather, and in all camps of the least degree of jjermanence the kitchen and dining room should be screened. When this is not feasible, a screened cage may be made in which to keep the food. Coal oil should be used freely about the refuse cans to keep away flies and destroy their larvae. 53. In temporary mmp.—ln a temporary camp of from 5 to 10 days the cooking is very much the same as in permanent camp. Meals are served to the men in the same manner and the same care 55 66 UANTTAI. FOE ABUT COOES. must be exercised in the prevention of waste. In bot or wet weather a fly should be stretched over the range and the rations carefully protected. Frequently the escort wagon in which the rations are carried may be used for the storage of mess supplies, and a tent fly should then be put up for the protection of the cooks and food before issue. When possible a wall tent and fly should be used in place of the arrangement just indicated. Though not absolutely necessary where the range is supplied, an excavation should be made in windy weather for the protection of the fire when an open grate is used. A pit 1 foot deep, wjth the additional protection afforded by the earth thrown upon the sides, will be ample. 54. On the march. — ^The savings privilege is suspended and the ration is designated by the commanding ofiicer. The regulations require the issues to be made daily. The table given in paragraph 6, showing the quantities of the component and substitutive articles allowed from 1 to 1,000 rations, will prove invaluable. The quartermaster of the troops should, if practicable, arrange in advance for the supply of fresh meat and bread along the route. If it can not be done, such qimntity of fresh meat, dependent upon the weather, as can be carried without danger of sjioiling, should be -taken along. Several days' supply of fresh bread may be carried under favor- able conditions. A field bakery unit and personnel may be at- tached to a command the size of a regiment. The above measures insure the two most important components of the ration for a few days, but bacon, canned meats, hard bread, and dried vegetables must be used on the march almost to the exclusion of these more bulky components. Dried vegetables and canned goods are convenient on accotmt of their small bulk and the ease with which they can be transported. There is little time in the morning to prepare breakfast and no attempt should be made to have a great variety. A few com- ponents, good and substantial, including plenty of coffee, are about as much as can be provided. Upon arrival in camp it is necessary to get a quick meal, as the men are usually tired and hungry. The idea is to have somethLug-prepared quickly as a lunch. A fire should be started at once to heat water for coffee, which, with some form of canned meat and bread, is sufficient. Then, while the company is making camp the cooks have ample time to prepare ICANITAL FOK ARMT COOKS. 57 the nmin meal of the day, which is usually served in the late afternoon. ^.^ The folio-wing bill of fare is suggested as an example of what might be prepared for one day on the march. BREAKFAST. Fried bacon or beefsteak, boiled potatoes, bread, and coffee. LUNCH ON ARRIVAL IN CAMP. Canned corned beef or fried bacon or canned salmon, cold canned tomatoes, hard or fresh bread, and coffee. Soup, boiled or roast beef, or other boiled or roasted meat, mashed potatoes, peas, corn or succotash, bread, and coffee. The improvised fireless cooker described in this chapter has been used to advantage on the march. 55. In campaign. — Troops subsist on the field ration. This ration is prescribed in orders by the commander of the field forces, and consists of the reserve ration in whole or in part supplemented by articles of food procured locally or brought from the rear. It is contemplated that sufficient articles of food will be added to make this reserve ration equal the garrison ration, when practicable. The arrai^ements for mesaing are dependent upon conditions and subject to many changes. These may approximate the ar- rangements in permanent camp, or on the march where the com- pany messes as a unit or the men may be required to cook indi- vidually, as when on patrol or in the presence of the enemy. It ia best as a measure of economy and health to prepare the food for the organization as a whole rather than to issue it out to indi- viduals or groups. Experience proves that the organization fares best when all members are present and the ration is handled by experienced men. This applies to the present field ration more than to any previously authorized. The bills of fare will be simple and the mess sergeant and cooks are compelled to use their utmost ingenuity to provide a variety. It is considered impracticable to suggest a bill of faje for the field, because the ration varies at different times from the reserve to the full garrison ration. 68 MANUAl FOR ARMY COOKS. 56. Field ranges. — The Army field range No. 1, complete, as described herein, weighs approximately 264 pounds with utensils, and with the addition of the Alamo attachment is designed to cook for 150 men. It consists essentially of two parts, viz, the oven No. 41 and the boiling plate. The boiling plate has three sections. No. 42 and two other parts, forming the Alamo attachment No. 42A and 42B. To pack the utensils and range for transportation, place the bake pan No. 52 on the ground. Set boiler No. 50 inside of bake pan No. 52; boiler No. 51 inside of boiler No. 50. Place tent guards inside of boiler No. 51 on bottom. Telescope the 4 joints of pipe. Inside of the pipe place 2 forks, 3 knives, 1 sharpener, 1 cleaver, and 2 folding lanterns. Place joints of pipe containing utensils inside of boiler No. 51. Place meat chopper in boiler No. 51 alongside of joints of pipe. Place 2 basting spoons, 1 meat saw, and 1 skimmer in boiler No. 51 on top of pipe. Cover with lid No. 51, then No. 50. Place bake pan No. 52 upside down over lid No. 50. Care should be taken that bake-pan handles are well down to sides of the pan. Nest 4 boilers Nos. 48, 49, 53, and 54, No. 48 outside. Place stovepipe elbow in No. 54. Place dipper alongside of elbow. Place covers Nos. 54, 53, 49, and 48 on boilers in 'Order named. Place nested boilers Nos. 48, 49, 53, and 54 in rear end of oven. Place bake pans and nested boilers in front end of oven. Close the oven door and lock with damper lock. Place 42A on left front comer of oven Nos. 41 and 42B on right front corner, inserting bar in crimp; This bar now rests against the pipe collar and prevents sliding. Place boilipg plate No. 42 on top of range, eye fitting over stovepipe flange and engaging under the flat hook. Make secure by fastening hook on front of boiling plate to the lug on back of range. The range is now secure for transportation. 56. Installing Hie range (see par. 62). — On the march the range is ordinarily set uy by simply leveling the ground selected and placing the oven No. 41 and boiling plate No. 42 side by side, so that the oven door and fire-box door will be, at the same end. Draw in 42 A and 42B and secure bar lock. Insert 42 A into 42 and rest 42B snugly on the angle iron on the rear of the range. The oven should not be banked, as this would cause the sheet iron along the sides to warp and finally burn through. Suffi- cient earth, however, should be tamped along the sides and closed end to prevent the passage of gases beneath. This earth should MANUAL FOR ARMY COOKS. 69 not extend above the straps along the sides and under the oven door. When used for one day only it Tvill be unnecessary to dig a trench, but if a few shovelfuls of earth are removed from the place to be covered by the boiling plate it will facilitate firing. The best results are obtained by using short wood — keeping the fire well toward the firing end of the boiling plate — or, if using long sticks and branches, pushing them imder the boiling plate as they are consumed. 57. Trenching.- — If the range is to remain in place for several days, prepare trench as shown in paragraph 62. When the range is set up on different ground daily no difficulty will be experienced in obtaining the proper temperature in the oven, both for top and bottom heat. Whenever it remains for a longer time than one day in the same spot, the ground will become dried out and hot, and it will be necessary to elevate the bake pans slightly above the floor of the oven, thereby leaving an air space under the pans. This can be done by the use of angle irons or other means. Never use earth or sand on the bottom of the oven chamber, for by so doing a hole will soon be burned in the bottom of the plate. To instal the range on a railroad car or on a wooden floor, see paragraph 70. 58. Bridk fire box. — -The trench may be eliminated by installing the range on a brick wall about 8 inches thick and 3 bricks high. Set up the range temporarily and mark on the ground the outline of the oven. Alamo attachment, and boiling plate. Build the wall on the outline and on the line between the oven and boiling plate the wall extending about 4 inches on each side of the outline, so that the base of the range will rest on the center of the wall. Then set up the range on the wall and fill up with earth or brick the space under the oven, except about 6 inches at the rear end. Bank the outside of the wall with earth. In a permanent camp (see par. 63) it is frequently necessary to evaporate waste under the range and to consume the garbage by the same fire. In this case dig a pit about 4 feet long, 3^ feet wide, and 2 feet deep, to give a reservoir for waste water. Pill the pit with cobblestones, leaving a fire box and a gas chamber under boiling plate and Alamo attachment as suggested for teinporary installation. Place a length of stovepipe or any kind of chute at 60 KANtTAl FOR AEKT COOKS. a convenient place anywhere along the side of the oven, arranging the rocks on which it rests so that there will be a free passage for the water. Pour in the waste water as it acciunulates, retaining all solid matter with a wire screen. The solid matter is burned in the trench under the boiling plate, a little at a time, after the meal has been prepared. 59. Reassembling for transportation. — When reassembling for transportation, draw boiling plate No. 42 forward. Unfasten bar lock, pull apart, and remove 42 A and 42B and proceed as indicated above. 60. Remarks on handling the range. — If properly installed, the oven will not be too hot on the bottom for ordinary baking, owing to the fact that the fire does not strike the range proper. A tin will be found inside the baking chamber, which may be used if for any reason the bottom of the oven is too hot. Should the bottom of the oven be too cold for efficient baking the tin should be removed . Articles brought to a boil on the boiling plate will continue to simmer if set on top of the oven or if placed alongside the oven. In this manner a dinner has been prepared for an entire battalion by adding the necessary utensils. A little care and judgment are necessary to secure satisfactory results. Coal should never be used when wood is obtainable. If possible, even when coal is used, part of the fuel should be wood, for the use of coal alone will quickly destroy the range. In permanent camp the space above and on the sides of the oven and the stovepipe should be cleaned at least once a week. This also applies to the boiling plates. The range, boiling plates, and pipes should be coated with a mixture of sugar and grease. This preservative prevents rust and gives a neat, polished appearance to the range. UANTTAL FOR ABUT COOES. 61 61. Army field range without alamo attachment. MAN1TAI. FOR ARKT COOKS. Upper figure shows strong field range No. 1 with Alamo attachment, assembled tor use. In the lower figure, the solid lines show trenching lor same and the dotted lines the trace o{ the Inse qf the QVen, boiUiig plate, and AJaniQ attach- pisnt. MANTTAI FOR ARMY COOKS. 63 Army field range No. 1 with Alamo attachment, trench, and cobblestone pit (2 feet deep) for incineration of waste. EQtnPMBNT A. It consists of the following utensils: 1 cake turner. 1 can, water, G. I., large. 1 can, water, G. I., small. 1 cleaver, meat. 1 dipper, large. 1 fork, meat, large. 1 fire-iron set. 3 kettles and covers, camp. 1 knife, meat, large. 4 pans, bake. This is the allowance under existing orders of cooking utensils where transportation is limited. FIBELBSS COOKERS. 64. Afireless cooker is an air-tight receptacle for the slow prepa- ration of partly cooked food by heat stored up in the food, or •mechanically introduced as when soapstones are used. It is also jUsed to preserve the temperature of food cooked or imcooked. It is generally a box-like arrangement liaed with a noncon- aducting material within which is the well or reservoir, into which !.the vessel containing the hot food is placed. Many different makes of fireless cookers are found on the market, and various material such as asbestos, paper felt, hay, indurated fiber, etc., are used as nonconductors. In some types heated -rBoapatones are placed in the well to keep the food at a cooking tempetatuce ioc long periode^ or to supply the heat oidinarily ^vto to the food be&Ke itia placed in the cx>oker. 64 KANlTAi; FOK ASnCT COOKS. To cook food requires th.e application of a certain amount of heat at a temperature between 130° and 385° F. (in the case of fireless cookers, between 130° and 212°) though the lower the temperature the longer the process will be. The object of a fireless cooker is simply to use the heat above 130° P. which has been stored in the food to finish cooking it. The advantages are: The food may be served warm on the march or upon arrival in camp; it saves fuel; being a slow process it renders such food as tough meats tender and palatable; and the food, having been placed iu the cooker, requires no further atten- tion. To prepare food for cooking in the fireless cooker the general idea is to place food on the range and when sufficient heat has been stored up in it to transfer the food directly to the cooker, where cooking will continue as long as the temperature remains above 130° P. By experience the following times of cooking have been ascer- tained: Articles of food. Number of minutes at boiling point before putting in cooker. Number of hours in the fireless cooker. Beef a la Creole Beef a la mode Beef, corned Beef, curry of Beef, roast, soft Beef, Spanisb Beef, Turkisb Beans, Bosten baked Beans, lima Beans, kidney Beans, string, green Cabbage, ■with bacon Cabbage, Bavarian Cabbage, with fresh pork Oarfots, boiled Chicken a la Creole Chicken, curry of Chill con came Codfish, creamed fitm, boiled Mutton, stew Parsnips Pork, fresh, boiled Potatoes, Irish Potatoes, sweet Sauerkraut, with bacon or salt pork. Succptash Tnn^toes, stewed - Turnips, boiled 45 45 45 20 45 20 20 60 46 90 30 20 20 45 20 45 45 30 15 46 20 30 60 15 20 45 20 20 60 3 3 3 3 12 3 6 2 Note.— Iteats^undd not be cooked in -pieces w^ghiog more than Itom 3 to 5 pounds. HANUAL FOK ARIffY COOKS. 66 To get the best results, most articles of food to be cooked should be covered with liquid when put in the cooker. 'Such vegetables as potatoes, parsnips, etc., should be about half cooked, the water dtaiaed oft, and then put into the cooker. The vegetable is then allowed to finish cooking with its retained heat, remaining in the cooker for a few hoiUB only. A considerable amount of acid is found in tomatoes, and dishes containing them should not be permitted to remain in the fireless cooker or other tin receptacles for longer than foiir or five hours. Coffee should be first prepared by boiling in a sack in the regular boiler so that the grounds need not be placed in the cooker. 65. IMPROVISED FIRELESS COOKER. Most satisfactory flreless cooker yet devised, which is a milk can placed within a water or ash can with hay or straw packed in between. In camp the large cans are used for water and the small ones for cooking, so that no unnecessary impedi- menta is carried. The type of fireless cooker shown has proven as efficient as any on the market and more convenient for field service. Those on the market are too heavy and bulky for field use, and are not popular in garrison. 2479°— 17 5 68 HANTJAL EOB ARMY COOKS. Used as an improvised cooker, two of the water cans and two lOr gallon milk cans mil provide one meal of coffee and hot beans or beef stew for 80 men. Eight of these cans will supply lunch for about 300 men, and, when loaded on an escort wagon, leave suffi- cient room for rations and equipage. The food can be prepared at the same time the cooks are pre- parii^ breakfast and placed in the cooker, which is loaded on the wagons, so as to be readily accessible when needed. INDIVIDUAL cooking; ' 66. Weights and measures. —It will often be necessary to issue rations to men individually where there are no scales available. The ordnance cup will be found very convenient for determining weights tmder these conditions. The new regulation cup holds ]J pints; the old cup holds seven-eighths of a quart. One cap level full of— New cup. Founds. Ounces. Old cup. Pounds. Ounces. Apples, evaporated ' Beans, chill Beans, issue Beang, kidney : Beans,,^ima Bread CTumbs Coffee, E.& G Coffee, Java, ground r Coffee, Mocha, grotmd . . ; Corn, Bweet, dried . Cam meal Currants ' Eggs, broken 'Flour Hominy Milk, fresh , Oatmeal Peaches, evaporated Peas, dried Prunes Baisins Rice Salt, coarse Salt, issue Sirup, cans Sugar, cuMoat Sugar, granulated Tea, English breakfast. . Tea, Oolong Tea, Young Hyson g 7 8 5 5 IS 10 "2 "4 S 13 "4 12 15 "7 "s 6 7 10 UANTTAL FOR ARMY COOKS. 67 One 3-gallon bucket of potatoes weighs 17 pounds, when peeled they weigh about 15 pounds. One 3-gallon bucket of oniona weighs about 14 pounds, when peeled they weigh about 11 pounds. Six issue candles weigh about 1 pound. Ten lantern candles weigh jiboiit 1 pound. One bar of issue soap weighs 1 pound. 67. Company commanders, in estimating the amounts that will be required for each meal, may assume that one man will consume for one meal about — 1 ounce of sugar. i ounce of coffee, 1 ounce chocolate ol" cocoa, or 1/10 ounce of tea. 4 ounces of dried vegetables or 8 ounces of fresh vegetables. 4 ounces of flour or 4 hard-tacks. 4 ounces sliced bacon or 6 to 8 ounces of fresh meat. 1/5 ounce of salt. 1/50 ounce of pepper. 68. For such individual cooking as may be necessary for' the soldier when thrown upon his own resources, the following bills of fare have been prepared. "Where the tin cup and spoon are mentioned, reference is made to those issued with the field mess kit. The best fire for cooking is a small clear one or a few brisk coals. Almost any article of food can be cooked in some way in the mess kit, though the methods of cooking^re few and the quantities that can be cooked are small. 68 KANTTAI. FOR ARISY COOES. BILLS OF FARE. Meats. Vegetables. Bread, etc. Drinks. 1 Boiled rice Flartack Coffee. n Meat and vegetable stew. Broiled steak Do. Where two or more quantities are glvea in the same column correspondingly large or small amounts should be used together. The richness of the product depends upon the quantities of such ingredients used. Note. — The temperature of the sponge, of the dough, Eind of the buns while proving should be as near to 80° F. as possible. ■ Let the dough rise to about three times its size, punch down, work over, and permit to rise to twice its original size. Then work into 1-pound loaves (round), weighing the dough on the scales, and let prove for about 15 or 20 minutes. Then, for small doughs, cut into 8 equal parts. This can best be done by rolling the proof ball or loaf, cut into a cylinder, dividing it in halves with the scraper, subdividing each half into halves, and then in a similar way subdividing again. The above recipe is sufficient for about 180 buns or about 22 Jenny Linds. 176. To handk a sponge in cold weather. — The temperature of the room, flour, and water should be such that the sponge, when com- pleted, will have a temperature of from 85° to 90° F. Place the sponge in a suitable vessel and the vessel in a fireless cooker. If one is not available select another vessel about 8 inches larger in diameter and 6 inches deeper; place cloths or sacks in the bottom of the larger vessel to a depth of 2 inches. Then put the vessel containing the sponge into the larger vessel and close the top of the smaller, packing cloths or sacks over the inner and outer vessels. Close the top of the outer vessel and put it in a warm place in the kitchen. The sponge, thus protected, will be sub- KASVAZ FOR ABKY COOKS. ' 109 jected to only a slight variation in temperature during the night. Dry hay, grass, or straw may be used in lieu of cloths or sacks. This arrangement is similar in action to a fiieless cooker and is especially recommended for camp. 177. Biscuits (for 100 men): Ingredients used — 17 pounds flour. 3 pounds fat (lard preferred). 4 ounces sugar. 3i ounces salt. 17 ounces baking powder. Mix the dry ii^edients and sift; work in the lard and mix thoroughly; add sufficient water to make a soft dough; roll out about one-half inch thick; cut out with a biscuit cutter and place in bake pan about one-half inch apart; bake in a 12-count oven about 10 minutes; serve hot with butter or sirup. When using baking powder use cold water (or milk) and keep in a cool place before baking. 178. Bread, corn (for 100 men): Ingredients used — 8 pounds com meal. 8 pounds flour. 3 ounces sugar. 16 ounces fat (lard or drippings). 16 ounces baking powder. Mix the dry ingredients and sift; work in the lard and miv thoroughly; add sufficient water to make a soft dough; spread in bake pans to depth of 2 inches and bake in a 15-count oven about 40 minutes. 179. Buns, currant (for 100 men): Ingredients used — 5 pounds currants. i pound sugar. 1 pound lard. Prepare a 1-gallon mixture as in paragraph 175, using in the dough the ingredients above named in addition to those used in the plain dough mixture. After proving and molding into loaves divide each loaf into 8 equal parts and round up each piece; place in pan about 1 inch apart; glaze the tops with melted lard; set in temperature of 80° F.; let rise to twice their size and bake in medivim oven (18-count) for 40 minutes. 110 HAHTTAI, FOB AHWt COOKS. 180. Cake, coffee {toi 100 men): Ingredients used — 4 pounds sugar. 4 ounces oinnamon. Prepare a 1-gallon mixture of sweet dough, as in paragraph 1; after proving and molding, roll into pieces about 8 inches square, place in a bake pan, and glaze the tops with melted lard or drip- pings; sprinkle with sugar and cinnamon mixed; let prove in a temperature of 80° F. until they double in size; bake in a 12-count oven about 20 minutes. 181. Jenny lAnds (for 100 men). — Prepare a 1-gallon njixture as in paragraph 156; after proving and molding into loaves, roll out in circular form and about one-half inch in thickness; glaze the top with liielted lard and fold together so that the upper portion will hardly cover the lower portion; let prove in a temperature of 80° F. until they double in size; bake in a 22-count oven about 40 minutes. DRINKS. 182. Cocoo or cftocoZafe (1 gallon) : Ingredients used — 3 to 5 ounces cocoa or chocolate. 5 ounces sugar. 4 ounces evaporated milk. 1 gallon (scant) of water. Bring the water to a boil, add the cocoa and boil five minutes; add the milk and sugar to taste. Whip slightly with a wire whip- per before serving. One gallon is sufficient for from 6 to 10 men. Serve hot. 183. Coffee (for 100 men). — Coffee is generally served for break- fast and dinner and should always be prepared fresh at least once a day. The following method is suggested: Breakfast. — Put 12 J gallons of water in the boiler and let come to a boil; add 4 pounds roasted and ground coffee and remove from the range immediately. Allow to stand 15 minutes; add 1 pint of cold water and allow to stand a few minutes longer before serving. To sweeten, add 8 or 10 ounces of sugar to each gallon. ,- Dinner. — Allow the grounds to remain in the boiler after breakfast and add sufficient water to make 7i gallons; allow to come to a bital MANUAL FOR ARXTSr COOKS. Ill and add 3 ounces of coffee, roasted and ground, for each gallon of fresh water used; remove from the range and allow to stand 15 min- utes; add a pint of cold water and allow to stand a few minutes before serving. Coffee should be made for immediate use only. To parch or roast coffee. — Place about 10 pounds of green coffee in a bake pan and set in a brisk oven, leaving the door on the first notch until the coffee is thoroughly dried. Close the oven and stir frequently with a spoon until nicely browned. 184. Lemonade (for 100 men) : Ingredients used — 12J gallons ice water , .^ 8 pounds sugar. 100 lemons. Squeeze the juice from th«- lemons with a lemon squeezer and add to the water; sweeten to taste and stir thoroughly before serv- ing. Serve ice cold. 185. Teo (for 100 men): Ingredients used — 12J gallons fresh water. 7 ounces good tea. Allow the water to come to a boil; remove from range; suspend the tea from the top of the boiler in a muslin cloth and allow to stand in the boiUng water for five minutes. The cloth should be sufficiently large to give the tea plenty of room, so that the boihng water will penetrate all portions of it. Kemove the leaves and serve immediately. Iced tea. — ^Using 3 J gallons of water and 9 ounces of tea; prepare as in the preceding recipe. . Just before serving, add sufficient cold water to make 10 gallons. The juice of a dozen lemons may be added, if desired. To sweeten tea, add about 4 ounces of sugar to each gallon of tea. (Note. — ^The recipes given herein are taken from the Manual.for Army Cooks. Those who desire to obtain more extended informa- ion should refer to that Manual.) INDEX. A. Paragraph. Apple cobbler 163 B. Bacon 89 BakJTig powder 24 Bakmg temperature 37 baked 128 boiled , 127 Beans,- Liina 128 Bean component 25 Bean soup 81 Beet 8-14 corned 92 curing 19 cutting 15, 16 preserving 17, 18 recipes 90-106 selection for cooking 14 soup '. 82 Beets 129 Bills of lare 7 Biscuit 177 Brains and eggs 105 Bread, com 178 Break^t dishes 76 Bread and flour 23, 178 Brown Betty 164 Buns, currant 179 Butter 32 C. Cabbage, recipes 130-132 Cakes, batter 77 Cake— ■ coffee 180 com 78 layer 165 plain 166 Carrots, recipes , 133-134 2479°— 17 8 -113 114 INDEX. Chicken— Paragrapli. curry of. . ." 106 fricassee 107 roast 108 stew 109 Chili coa came ; 110 Cocoa 182 Coffee 28,183 CooMng 51-55 individual 66-73 Cooks 43,46 Com bread 178 canned 135 chowder ." ...i S3 meal mush .-. 79 Cranberry sauce ' 118 D. Daily mess report 7 Daily mess statement 7 Deep lard 42 Desserts • 34,163-173 Dining-room orderly ■..., , 47 Doughs 174-181 Dried fruits 27 E. Equipment, care of 48 F. Field cooking 51-55 Field ranges 56-63,75 Fireless cookers 64, 65 Fish recipes 1 120-125 Flavors 40 Food- preparation of 35 preservation 39 sanitation 35 French dressing 156 Fritters, com , 167 Fruits, dried 27 G. Greens u , 136 H. Ham, boiled ^^^ Hash 93 Hominy j37 INDEX. 115 I- Paragraph. Ice cream 168 L. Lard ._ 33_42 Lemonade 184 Liver and bacon 112 M. Macaroni and cheese 138 Macaroni soup 84, 85 Mayonnaise dressing. 158 Meals, serving 49 Meats S9-H2 methods of cooking ,. 36 Mess management 43-45 sergeant 44,45 Milk 30 Mush- corn meal 79 oatmeal 80 Mutton 21 O. Oatmeal mush 80 Omelet 113 Onions 139 P. Peas 140,141 Piecrust 169 Pie, lemon meringue 170 Pork 20 ■ Potato chowder 86 Potatoes, recipes 142-149 Pot pie 96 Preservation of food 39 ' Pudding 171 plum 172 rice ,,..;.....: 173 E. Ranges, field 56-63, 75 ' Batlon 1 care of 7 components 1 issue tables 5 memorandum 7 savings 4,7 tables 3,6 Recipes 76-185 Rice ; 150-151 Rice, soup 87 116 HTDEX. S. Paragraph. Salads 154-162 Sanitatiom 35 Sauce — cranberry 118 tomato 119 Seasaaing 31,41 Serving the meal 49 Soup 22,81-88 Sponge 176 Stew- beef 115 ElBancho 114 TurSjsh 117 Sugar 29 T. Tea 185 Temperature of baking 37 oven 37,38 Tomato recipes 152 sauce 119 Turkey 116 Turnips 153 V. Vegetables 26 Vegetable soup 88 Y. Yeast potato recipe 174 o H««../r. '■*^^^' W XA .< u t , .. \ ■ ,v. ■• * w; K.-f>