Title: Manual For Army Cooks...
Author: United States War Department.
Publisher: Washington: Government Printing Office.
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MANUAL
FOR
ARMY COOKS
PREPARED UNDER THE DIRECTION
OF THE
COMMISSARY GENERAL OF SUBSISTENCE.
PUBLISHED BY AUTHORITY OF THE SECRETARY OF WAR
FOR USE IN THE
ARMY OF THE UNITED STATES.
GOVERNMENT PRINTING OFFICE.
1896.
View page [copyright statement]
WAR DEPARTMENT.
Document No. 18.
OFFICE COMMISSARY GENERAL OF SUBSISTENCE.
View page [Table of contents]
Page.
TITLE PAGE......................................1
TABLES OF CONTENTS OF PART I....................3
MANUAL.........................................17
METHODS OF COOKING.............................17
Roasting.......................................17
Baking.........................................18
Boiling........................................18
Simmering......................................20
Stewing........................................20
Broiling.......................................20
Frying.........................................21
Sautéing................................22
Seasoning......................................22
Mixing.........................................22
TO CLEAN UTENSILS..............................23
TABLES OF APPROXIMATE WEIGHTS AND MEASURES.....24
CHOICE AND DESCRIPTION OF MEATS................25
Beef...........................................25
Mutton.........................................27
Pork...........................................28
Veal...........................................29
HOW TO SAVE DRIPPINGS..........................29
BUTTER.........................................30
GOOD BUTTER FROM SUET..........................31
DRIPPING PAN...................................32
AN INEXPENSIVE ICE BOX.........................33
ARMY RANGE NO. 4...............................34
LISTS OF --
Parts for Army Range No. 4.....................35
Tinware........................................36
Tablewear......................................37
Cooking Utensils...............................38
Page.
MESSING........................................39
Details for Serving in Post Mess...............41
GENERAL SUGGESTIONS............................45
BILLS OF FARE..................................47
THE RATION.....................................47-48
SAVINGS........................................48
COMPANY FUNDS..................................49
THE TRAVEL RATION..............................49
BILLS OF FARE FOR TEN DAYS.....................50
Table No. 1....................................51
Table No. 2....................................52
Table No. 3....................................53
Table No. 4....................................54
SOUPS--
Remarks on.....................................57
Stock pot......................................58
Stock (Bouillon)...............................59
Vegetable (from stock).........................60
Tomato (from stock)............................60
Barley (from stock)............................61
Dried Beans (from stock).......................61
Macaroni (from stock)..........................61
Sago (from stock)..............................62
Rice (from stock)..............................62
Tomato and Rice (from stock)...................62
Vegetable......................................63
Tomato, No. 1..................................63
Tomato, No. 2..................................64
Rice...........................................64
Mutton or Lamb Broth...........................65
Dumpling Broth.................................65
Ox-tail........................................66
Consommé................................66
Tomato and Rice................................67
Bean...........................................67
Pea............................................68
Oyster (cove)..................................69
Oyster (fresh).................................69
Page.
SOUPS -- Continued.
Mock-oyster....................................69
Beef Tea.......................................70
Onion..........................................70
Kidney.........................................71
St. Patrick's..................................71
Fried Bread for Soup...........................72
FISH--
Remarks on.....................................72
To prepare.....................................73
Boiled.........................................73
Fried..........................................73
Baked..........................................74
Chowder (or Clam), No. 1.......................74
Chowder, No. 2.................................75
Turbot (Fish Hash).............................76
Boiled Salt Codfish............................76
Codfish Balls..................................77
Salt Codfish Hash..............................77
Boiled Salt Mackerel...........................78
Broiled Salt Mackerel..........................78
Baked Shad.....................................79
Halibut, Baked.................................79
Little Pigs in Blankets........................79
GRAVY FOR BAKED FISH...........................80
SAUCES FOR BOILED FISH--
Drawn-Butter Sauce.............................80
Pickle Sauce...................................80
Boiled-egg Sauce...............................80
MEATS--
Remarks on.....................................80
Beef, Baked....................................81
Pot Roast......................................82
Broiled Fillet.................................83
Pounded Beef...................................83
Beefsteak Broiled in a Frying Pan..............83
Beefsteak Broiled on a Gridiron................84
Beefsteak Smothered in Onions..................85
Boiled Fresh Beef..............................85
Page.
MEATS -- Continued.
A La Mode Beef.................................86
Beef Bouilli...................................88
To Stew Fresh Beef.............................88
To Make a Beef Pie.............................89
Baked Beef Heart...............................90
To Make Potato Pie.............................91
Turkish Pillau.................................92
Crimean Kebobs.................................92
Bomb Shells....................................93
Stewed Beef Heart..............................94
Boiled Fresh Beef Tongue.......................95
Fried Liver....................................95
Marrow Bones...................................96
Cooked Salt Beef...............................96
Boiled Salt Beef...............................97
Baked Salt Beef................................97
Stewed Salt Beef...............................97
Boiled Corned Beef.............................97
Corned Beef and Cabbage........................98
New England Boiled Dinner......................98
Brine to Corn Meats............................98
Browned Flour..................................99
Gravy for Baked Meat...........................99
Gravy..........................................99
Onion Sauce....................................100
To Thicken Gravies.............................100
To Brown Soups, Stews, etc.....................100
Creole Sauce...................................100
Sauce for Boiled Mutton........................101
Brown Sauce....................................101
Currant Jelly Sauce............................101
Baked Hash.....................................101
Wet Hash.......................................102
Dry Hash.......................................103
Pemmican.......................................103
Remarks on Pork................................103
Baked Fresh Pork...............................104
English Pork Pie...............................104
Page.
MEATS -- Continued.
Fried Salt Pork................................104
Boiled Salt Pork...............................104
Baked Pork and Beans...........................105
Sausage Meat...................................106
Fried Sausage Meat.............................106
Breakfast Sausage..............................106
Fried Bacon....................................107
Boiled Bacon...................................107
Boiled Ham.....................................107
Broiled Ham....................................108
Fried Ham and Eggs.............................108
Plain Bacon....................................109
Fancy Bacon (New Orleans style)................109
Broiled Bacon (New Orleans style)..............109
Fried Liver....................................109
Boiled Mutton..................................109
Mutton Pot-pie.................................110
Irish Stew.....................................110
Hot Pot........................................110
Lamb...........................................111
Mint Sauce.....................................111
Quarter of Lamb, Baked or Roasted..............111
Veal...........................................111
Roast Loin of Veal.............................112
Veal Pot-pie...................................112
POULTRY AND GAME--
Remarks on Poultry.............................113
To Select Poultry..............................113
To Prepare Poultry.............................113
Baked Turkey...................................114
Remarks on Game................................115
Baked Venison..................................115
Baked Rabbit...................................116
Stewed Rabbit..................................117
Fried Rabbit...................................117
VEGETABLES--
Remarks on.....................................118
Rules for Cooking..............................119
Page.
VEGETABLES -- Continued
Time-Table for Cooking.........................120
Remarks on Potatoes............................120
Boiled Potatoes................................121
Baked Potatoes.................................122
Steamed Potatoes...............................122
Fried Cooked Potatoes..........................122
Fried Raw Potatoes.............................123
Boiled Sweet Potatoes..........................123
Baked Sweet Potatoes...........................123
Fried Cooked Sweet Potatoes....................123
Fried Onions...................................124
Baked Onions...................................124
Boiled Onions..................................124
Stewed Onions..................................124
Boiled Okra....................................125
Brussels Sprouts...............................125
Boiled Parsnips................................125
Stewed Parsnips................................125
Fried Parsnips.................................126
Parsnip Cakes..................................126
Boiled Green Peas..............................126
Boiled Pumpkin or Winter Squash................127
Winter Squash..................................127
Baked Pumpkin or Winter Squash.................127
Baked Pumpkin..................................127
Boiled Summer Squash or Cymling................127
Boiled Cabbage.................................128
Fried Cooked Cabbage...........................128
Stewed Cabbage.................................128
Boiled Cauliflower.............................129
Boiled Carrots.................................129
Stewed Carrots.................................129
Raw Cucumbers..................................130
Stewed Cucumbers...............................130
Fried Cucumbers................................130
Boiled Green Corn..............................131
Stewed Green Corn..............................131
Boiled Beets...................................132
Page.
VEGETABLES -- Continued.
Boiled String Beans............................132
Boiled Lima Beans..............................133
Stewed Lima Beans..............................133
Lima Beans (dried).............................133
Boiled Greens..................................133
Stewed Tomatoes................................134
Baked Tomatoes, No. 1..........................135
Baked Tomatoes, No. 2..........................135
Boiled Turnips.................................135
Succotash......................................135
Sauerkraut.....................................136
Slaw...........................................137
Stewed Salsify.................................137
Spinach........................................137
Edible Mushrooms...............................137
Poisonous Mushrooms............................138
Baked Mushrooms................................139
Fried Mushrooms................................139
Stewed Mushrooms...............................139
Salad Dressing.................................140
Boiled Dried Beans, No. 1......................140
Boiled Dried Beans, No. 2......................141
Fried Beans....................................141
Stewed Dried Beans, No. 1......................141
Stewed Dried Beans, No. 2......................142
Baked Dried Peas...............................142
Dried Peas and Oatmeal.........................142
Boiled Rice....................................143
Boiled Rice, Another Method....................144
Stewed Rice....................................144
Fried Rice.....................................145
Rice Panada....................................145
Boiled Hominy (coarse).........................145
Cracked Wheat..................................146
Hominy Grits...................................147
Fried Grits....................................147
Indian-meal Mush...............................147
Oatmeal Mush...................................148
Page.
VEGETABLES -- Continued.
Boiled Macaroni................................148
Baked Macaroni and Cheese......................149
Stewed Celery..................................149
Fried Eggplant.................................149
Stuffed Eggplant...............................150
French Artichokes..............................150
Jerusalem Artichokes...........................150
Stewed Asparagus...............................150
Asparagus on Toast.............................151
Oatmeal Porridge...............................151
Remarks........................................151
DRIED AND EVAPORATED FRUITS--
Stewed Prunes..................................152
Stewed Apples..................................153
Stewed Apricots................................153
Stewed Peaches.................................153 Remarks........................................153
STEWED CRANBERRIES.............................154
STEWED RHUBARB.................................154
EGGS--
Boiled.........................................155
Fried..........................................155
Plain Omelet...................................155
Poached........................................156
Scrambled......................................157
BREAD, ROLLS, ETC.--
Remarks on Breakfast Rolls.....................157
Breakfast Rolls................................157
Parker-house Rolls.............................158
Baking-powder Biscuits.........................158
Wheat Muffins..................................159
Graham Bread...................................159
Corn Meal and Rye Bread........................159
Corn Meal......................................160
Corn Bread.....................................160
Corn Bread or Hoecake..........................161
Wheat Bread....................................161
Potato Bread...................................162
Raised Brown Bread.............................162
Page.
BREAD, ROLLS, ETC. -- Continued.
Potato Yeast...................................162
Hop Yeast......................................163
Baking Powder..................................163
Remarks on Griddle and Pan Cakes...............163
Corn-meal Batter Cakes.........................164
Flannel Cakes, No. 1...........................164
Flannel Cakes, No. 2...........................164
Flannel Cakes, No. 3...........................165
Batter Cakes, No. 1............................165
Batter Cakes, No. 2............................165
Buckwheat Cakes................................166
Rice Cakes.....................................166
Pancakes.......................................167
Rhode Island Pancakes..........................167
Pie Crust, No. 1...............................167
Pie Crust, No. 2...............................169
Pie Crust, No. 3...............................169
PUDDINGS AND DUMPLINGS--
Remarks on Puddings............................169
Plain Duff.....................................170
Plum Duff......................................170
Baked Rice Pudding.............................170
Rice and Potato Pudding........................171
Indian-meal Dumplings..........................171
Cannon Balls...................................171
Rice Toad in the Hole..........................172
Artillery Pie..................................172
Boiled Yeast Dumplings.........................173
Plum Pudding, No. 1............................173
Plum Pudding, No. 2............................174
Plum Pudding, No. 3............................174
Plum Pudding, No. 4............................175
Boiled Omaha Pudding...........................175
Boiled Roll Pudding............................175
Boiled Apple Pudding...........................176
"Roly-Poly" Pudding............................176
Boiled Batter Pudding..........................177
Boiled Cornstarch Pudding......................177
Page.
PUDDINGS AND DUMPLINGS -- Continued.
Boiled Indian-meal Pudding.....................177
Remarks on Baked Puddings......................178
Baked Batter Pudding...........................179
Brown Betty....................................179
Baked Cornstarch Pudding.......................179
Baked Rice Pudding (with eggs).................180
Baked Rice Pudding (without eggs)..............180
Baked Cracker Pudding..........................181
Baked Bread Pudding............................181
Baked Bread and Fruit Pudding..................181
Baked Apple Pudding............................182
Baked Apple Dumplings..........................183
Baked Pumpkin Pudding..........................183
Baked Hominy Pudding...........................183
Doughnuts......................................184
Common Crullers................................184
SAUCES--
Apple Sauce....................................185
Rock Butter....................................185
Hot Sauce, No. 1...............................185
Hot Sauce, No. 2...............................185
Hot Sauce, No. 3...............................186
Hot Sauce, No. 4...............................186
SPANISH RECIPES--
Spanish Stew...................................186
Spanish Steak..................................187
"Estufado".....................................187
Dried Beef with Peppers........................187
"Salza" (sauce)................................187
"Frijoles".....................................188
"Frijoles con Queso"...........................188
Stuffed Chiles (green).........................188
Brain (Spanish style)..........................189
"Tamales"......................................189
"Tortillas"....................................190
"Chile con Carne"..............................190
Spanish Fried Rice.............................190
Jambalaya......................................191
Page.
COFFEE, TEA, AND CHOCOLATE--
Remarks on Coffee and Tea......................191
To Roast Coffee................................192
To Prepare Coffee, No. 1.......................193
To Prepare Coffee, No. 2.......................193
A Simple Method of Making Coffee, No. 1........194
A Simple Method of Making Coffee, No. 2........194
Tea............................................194
Chocolate......................................195
COOKING CANNED GOODS--
Remarks on.....................................196
Fruits.........................................196
Vegetables.....................................196
Soups..........................................198
Salmon.........................................198
Lobsters and Shrimps...........................198
ICING..........................................199
ICE CREAM......................................199
WINE JELLY.....................................199
CURRANT JELLY..................................200
WELSH RAREBIT..................................200
LEMONADE, NO. 1................................200
LEMONADE, NO. 2................................201
> CONTENTS OF PART I.
> PART 1.
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> RECIPES.
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> MANUAL.
> PART I.
> THE ARMY RATION IN GARRISON.
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> MANUAL FOR ARMY COOKS.
> METHODS OF COOKING.
The ordinary methods of cooking are as follows: Roasting, Baking, Boiling, Simmering, Stewing, Broiling, Frying, and Sautéing.
Roasting is that process by which a substance is cooked by the direct heat of a fire, without interposition of utensils, and generally in the open air. This method is seldom used at present, baking being substituted for it.
> HINTS ON ROASTING MEAT.
In roasting beef allow to fifty pounds, four hours, if pieces are cut in chunks of about seven to ten pounds each; remove bones from large roasts; dredge both sides with flour, salt, and pepper; on each piece place a piece of fat suet, bacon, or pork. Pour over hot meat broth or water (boiling is best) to moisten and set the juices, and basting is not required. Turn the meat and when about half done add onions and broth to make enough gravy, and an hour before it is done put in the pared potatoes with the meat and gravy to bake brown. Keep oven
closed until ready to serve.
To roast mutton it requires to the fifty pounds, three hours.
To roast veal it requires to the fifty pounds, four and one-half to five hours.
To roast pork it requires to the fifty pounds, four and one-half to five hours.
Allow meat broth sufficient to make gravy for the command. Season to taste, remembering that to season correctly is one-half of good cooking.
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Baking is that process by which a substance is cooked by heat in an oven. The temperature for baking most articles is about 400° F.
This, of all cooking, requires great care and constant attention to detail. The action of the weather, exposure, locality, and fuel are hardly ever the same; thus it will be seen that allowance must be made for these changes. Nothing is gained by the slightest haste. Full time must be allowed and, with attention, you may be sure of the most excellent results at all times.
An easy method to test the heat of an oven. -- If the hand and naked arm can be held in the oven for fifteen seconds the temperature is about right. If this can not be done without distress the oven is too hot. If the exposed part can be held comfortably in the oven for a greater length of time, it is too cold. This method allows the cook to determine approximately the proper degree of heat. Experience will enable him to arrive at it precisely.
Boiling is the most abused method of cooking. Rapid boiling should be avoided. Additional heat is not generated by furious boiling, and much of the aroma of a substance escapes when steam is rapidly generated. To boil properly, the fire should be clear, and after the boiling has commenced the vessel so separated from the heat by the interposition of stove covers, or so far removed from the fire that the liquid shall have only a regular and very gentle movement, with slow steam generated and consequent slow evaporation. In boiling at least two articles of the Army ration -- beans and peas -- it is desirable to use soft water.
Hard water, if hardness depends upon the presence of carbonate of lime, can be rendered soft by boiling it an h our and then allowing it to cool, when most of the lime will be precipitated.
For cooking beans and peas the water thus treated can be used at once, after carefully decanting
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it. But if it is to be used for drinking or for making coffee or tea, it should, after decanting, be agitated in the air in order to aerate it.
The boiling point of water is raised three or four degrees by the ordinary proportion of salt recommended for cooking vegetables.
> HINTS ON BOILING MEATS AND VEGETABLES.
Boiled fresh meats and vegetables should be put on in boiling water, which sets and retains the juices, and boiled slowly; they should be salted and seasoned while cooking.
Cold water should be used when putting on salt meats and meats for soups, stews, corned meats, etc.
Ham, bacon, and pork should be boiled from fifteen to twenty minutes per pound, mutton about fifteen minutes per pound, and beef until the bones are free or a fork will pierce easily.
Meat, except hams, before boiling, should be cut into chunks of about five pounds each, all soup bones cracked (the more the better), and all scum arising while boiling carefully removed and burned.
The broth, except from salt meats, should be kept for stews, gravies, soups, etc.
Onions should be slowly boiled in two or three waters from one to two hours, seasoned to taste, and thickened before serving, being barely covered with liquid.
Cabbage should be boiled (with pork or bacon) from one-half to one hour.
> LOSS IN COOKING.
During the operations of boiling, roasting, and baking, fresh beef and mutton, when moderately fat, lose, on the average, about as follows:
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| In Boiling. | In Baking. | In Roasting. | |
| Four pounds of beef lose........ | 1 pound. | 1 lb. 3 oz. | 1 lb. 5 oz. |
| Four pounds of Mutton lose...... | 14 ounces. | 1 lb. 4 oz. | 1 lb. 6 oz. |
> TIME REQUIRED IN COOKING.
Many of the recipes indicate the time of cooking. The following is a fair average, when specific directions are not given in the recipe:
Roasting. -- Ten pounds of beef about two and one-half hours.
Ten pounds of mutton about two and one-half hours.
Boiling. -- Ten pounds of beef about two and one-half hours, after the water boils.
Ten pounds of mutton about two and one-half hours, after the water boils.
Ten pounds of ham about four hours, after the water boils.
Baking. -- About twenty minutes to the pound.
Simmering is to boil slowly,
i.e., to have the liquid so far removed from the direct heat of the fire as to keep it up to the slow-boiling point.
To simmer is in most cases to boil properly.
Stewing is that process by which the substance is placed in a small portion of fluid and cooked by simmering.
Broiling is that process by which the substance is acted upon by the direct heat of the fire, with only the interposition of a gridiron or some similar apparatus. In broiling, the fire should be clear, bright, and free from smoke.
It is better to broil before a fire than over it. By the former process the juices of meat can be caught in a dripping pan, and used, while in the latter manner they are lost in the fire, and tend to give a smoky flavor by their ignition.
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In broiling, the article should be turned frequently, so as to have it cooked evenly.
Frying is practically boiling in fat, and is considered the least wholesome of all kinds of cooking.
Fat (lard, etc.) raised to 400° Fahr. is sufficiently hot for frying purposes. A substance fried at this temperature can not absorb fat, since the moment it is dropped into the fat the great heat closes its pores. If, however, the fat is not hot enough, or if it is chilled by dropping too much in it at a time, the substance will absorb it, and be injured in lightness and flavor. When cooked, food should be taken from the lard or fat and allowed to drain a few moments in a sieve or colander.
To test hot fat. -- If little jets of smoke issue from the top of it, the fat is hot enough for frying.
> FRYING MEATS, VEGETABLES, ETC.
There are two methods of frying: One with very little fat in the pan, the other with enough to boil.
Chops or fat meats are best prepared by putting them in the pan when it is very hot, with just enough fat to prevent them from sticking when first put in. They should be cooked quickly and turned frequently by use of a turnover. Forks should never be used in turning or trying meats, as each stab means a loss of the juices. They should not be salted when cooking, as salt releases the juices. They should be seasoned before serving and served hot and quickly. Meats prepared in the foregoing manner are equal to broiled.
If the other method is followed, a deeper vessel and plenty of fat should be used; the fat heated until it bubbles and boils, and then the meats, chips (potatoes), doughnuts, or whatever the article is, dropped in and cooked until brown and well done. Meats should first be rolled in dry crumbs, cracker dust, corn meal, or flour.
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Articles cooked this way should be turned over once and when done set in a strainer to drip or dry; if doughnuts, dipped in powdered sugar; if potatoes or meats, seasoned and served very hot.
Steak for frying, if tough, can be made tender by pounding to mash the fiber and rolling in flour before frying. When frying, meats should be covered.
Sautéing is that process by which a substance is cooked in a frying pan or skillet with just sufficient fat to cover the bottom of the pan. The fat must be frying hot before the substance is put in it.
Seasoning. -- As salt and pepper are always at hand for use on the table, they should be used sparingly in the kitchen. It is much easier to add these articles to the prepared food than to eliminate them from it. The seasonings given in the recipes are suggestive and not arbitrary. They can be varied to suit individual taste or convenience.
Mixing. -- Preciseness in the preparation of ingredients is an important element of success in cooking. Accurate measuring is the habit of the careful and industrious cook; guessing at proportions is the practice of the indifferent and lazy cook.
After the ingredients have been carefully determined, they should be incorporated as laid down in the recipe. Failure to make a good dish when ingredients have been carefully prepared is often due to the fact that they have not been mixed properly.
In many cases recipes for cooking are printed upon the packages containing food, such as corn-starch, chocolate, gelatin, condensed milk, hominy, macaroni, yeast powders, etc. In such cases these printed recipes should be followed instead of those printed in the books or handed down by old house-keepers, since manufacturers know the strength and quality of their special productions, and are better capable of giving instructions than those who have experimented only with the general products. It
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often happens that failures in cooking occur from lack of attention to these printed recipes, and by misapprehension as to the strength and character of the substances used.
> TO CLEAN UTENSILS.
New utensils should be cleaned before they are used.
A new iron pot should have a handful of sweet hay or grass boiled in it, then be scrubbed with sand and soap; afterwards clean water should be boiled in it for about half an hour.
A new tin should be filled with boiling water in which has been dissolved a spoonful of soda, and placed over the fire to simmer. Afterwards it should be scoured with soap and rinsed with hot water. The soda renders soluble the resin used in soldering. Tins can be kept clean by rubbing them gently with sifted wood ashes.
After being thoroughly washed in very hot soapsuds and wiped dry, tin vessels should be set on the top of the stove for a few moments and then vigorously scoured for a few minutes, with dry flour rubbed on with a wad of newspaper crumpled and softened.
In this way tinware may be kept free from rust and almost as bright and glistening as silver, care being taken that it is never put away damp and that it is kept in a dry place.
A coffee or spice mill can be cleansed by grinding a handful of raw rice in it. The particles of spice, pepper, or coffee will not adhere after the rice is ground through the mill.
A copper stew pan or vessel can be cleaned with fine sand and salt, half the quantity of salt to that of sand; rub it thoroughly with the hand or a brush. If there are many stains, an old lemon (or vinegar) may be used to remove them.
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N.B. -- In washing any greasy utensil, it is best, if possible, to use the hand instead of flannel or rags, as they retain the grease, and so keep putting it on again, instead of scrubbing it off.
All utensils after being used should be at once filled with hot water and set over the fire to scald thoroughly, and before being set away should be cleaned and dried. Grease remaining in a vessel will make it rancid, and moisture will rust it.
Before being used for cooking purposes,
all utensils should be thoroughly clean.
All utensils should, if possible, be exposed to the sun daily. The practice of keeping them in cupboards until absolutely needed for use should be discouraged.
Knives and forks (unless plated) should be cleaned with brick and flannel; if rusty, rub with a fresh-cut potato dipped in ashes.
Plate or plated articles can usually be kept clean and bright by washing them with soap and boiling water and rubbing dry while hot with soft cloths.
In case of bone, ivory, or wooden handles, care must be taken that they shall never be placed in hot water, which will crack the bone or dissolve the cement which joins them.
> TABLES OF APPROXIMATE WEIGHTS AND MEASURES.
| Three teaspoonfuls................ | = | One tablespoonful. |
| Four tablespoonfuls............... | = | One wineglass. |
| Two wineglasses................... | = | One gill. |
| Two gills......................... | = | One tumbler or cup. |
| Two cupfuls....................... | = | One pint. |
| One quart sifted flour............ | = | One pound. |
| One quart powdered sugar.......... | = | One pound seven ounces. |
| One quart granulated sugar........ | = | One pound nine ounces. |
| One pint closely packed butter.... | = | One pound. |
| Three cupfuls sugar............... | = | One pound. |
| Five cupfuls sifted flour......... | = | One pound. |
| One tablespoonful salt............ | = | One ounce. |
| Seven tablespoonfuls granulated sugar............................. | = | One-half pint. |
| Twelve tablespoonfuls flour....... | = | One pint. |
| Three coffee-cupfuls.............. | = | One quart. |
| Ten eggs.......................... | = | One pound. |
A tablespoon is frequently mentioned in a recipe, and it is generally understood as a measure or bulk equal to that which would be produced by
half an ounce of water.
> CHOICE AND DESCRIPTION OF MEATS.
> BEEF.
Contracts for the Army require that fresh beef shall be good in quality and condition, fit for immediate use, and from fore and hind quarter meats proportionally, including all the best cuts thereof. Beef from bulls, stags, or diseased cattle shall not be delivered. The necks of the cattle shall not be delivered. The necks of the cattle slaughtered for beef shall be cut off at the fourth vertebral joint, and the breasts trimmed down; the shanks of fore quarters shall be cut off four inches above the knee joint, and of hind quarters eight inches above the hock joints. Necks, shanks, and kidney tallow shall be excluded from delivery.*
Beef cattle may be placed in the following order, as to the character of eating beef:
1. Spayed heifer from four to seven years old.
2. Steer or bullock (never worked) from four to six years old.
3. Free-martin (or barren heifer) not over eight years old.
4. Ox from five to eight years old.
5. Heifer from three to four years old.
6. Cow from three to eight years old.
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[Editorial note: The following note appears on the bottom of page 25 in the original text. ]
*It was found by weighing a steer and dressing it according to contract that the--
Fore quarters weighed 310 pounds 15 ounces.
Hind quarters weighed 268 pounds 13 ounces.
Excess of fore quarters, 42 pound 2 ounces.
This proportion has been found to be general; consequently, in receiving fresh beef under contract it should be expected that the
proportion of fore-quarters meat to hind-quarters meat would be about as 8 is to 7.
Besides having a knowledge of cooking and preparing food, the cook should be also conversant with the nature and quality of meat, and the way in which oxen and sheep, when killed, are divided into joints.
[Illustration: Illustration of a Cow with Parts Divided and Numbered for Cutting.]
Method of cutting
AB. -- Cut at the neck.
CD. -- Cut to divide fore and hind quarters
EF. -- Cut at fore leg.
GH. -- Cut at hind leg.
No. 1. -- Chuck. Stews and stock.
No. 2. -- Chuck roast, 5 ribs. Roast.
No. 3. -- Second cut, 3 ribs. Roast.
No. 4. -- First cut, 3 ribs. Roast.
No. 5. -- Shoulders. Boiling.
No. 6. -- Plates and brisket. Stew.
No. 7. -- Sirloin. Roast.
No. 8. -- Flank. Stews.
No. 9. -- Rump. Steaks.
No. 10. -- Round. Boiling.
A baron of beef is two sirloins cut in one joint.
> FORE QUARTERS.
> HIND QUARTERS.
Nos. 1, 6, and 8 do not keep as well as other parts and should be consumed first.
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The following table exhibits about the average proportion of meat to bone in the most ordinary joints of meat; the joints, when raw, being first weighed, and afterwards the bone, when dressed, and the meat removed with a knife:
| Gross Weight. | Weight of bone. | |||
| Pounds. | Ounces. | Pounds. | Ounces | |
| Sirloin...................... | 13 | 6 | 1 | 9 |
| Rump......................... | 18 | 7 | 4 | 0 |
| H bone....................... | 10 | 6 | 1 | 6 |
| Round........................ | 18 | 4 | 1 | |