Manual For Army Cooks... United States War Department. Cookery, Military ; Cookery, American. Manual For Army Cooks Prepared Under the Direction of the Commissary General of Subsistence. Washington: Government Printing Office. Electronic edition created by Digital & Multimedia Center, Michigan State University Libraries, East Lansing, Michigan, 2002-2003. Supplementary material by Jan Longone, Anne-Marie Rachman, Peter Berg, Yvonne Lockwood, and Val Berryman 1896. Text xml-external-parsed-entity jpeg quicktime http://digital.lib.msu.edu/cookbooks/armymanual/army.xml OCLC 3739236 en Digitized as part of "Feeding America: The Historic American Cookbook Project." Michigan State University Libraries, East Lansing, Michigan, 2002-2003. http://digital.lib.msu.edu/cookbooks/ United States Nineteenth century The book digitized here was published in the United States before 1923 and is in the public domain according to U.S. copyright law. The digital version and supplementary materials are made available for all educational uses.
MANUAL FORARMY 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.

WASHINGTON:GOVERNMENT PRINTING OFFICE.1896.

WAR DEPARTMENT. Document No. 18. OFFICE COMMISSARY GENERAL OF SUBSISTENCE.

CONTENTS OF PART I. Page.TITLE PAGE......................................1TABLES OF CONTENTS OF PART I....................3MANUAL.........................................17 PART 1.METHODS OF COOKING.............................17Roasting.......................................17Baking.........................................18Boiling........................................18Simmering......................................20Stewing........................................20Broiling.......................................20Frying.........................................21Sautéing................................22Seasoning......................................22Mixing.........................................22TO CLEAN UTENSILS..............................23TABLES OF APPROXIMATE WEIGHTS AND MEASURES.....24CHOICE AND DESCRIPTION OF MEATS................25Beef...........................................25Mutton.........................................27Pork...........................................28Veal...........................................29HOW TO SAVE DRIPPINGS..........................29BUTTER.........................................30GOOD BUTTER FROM SUET..........................31DRIPPING PAN...................................32AN INEXPENSIVE ICE BOX.........................33ARMY RANGE NO. 4...............................34LISTS OF --Parts for Army Range No. 4.....................35Tinware........................................36Tablewear......................................37Cooking Utensils...............................38 Page.MESSING........................................39Details for Serving in Post Mess...............41GENERAL SUGGESTIONS............................45BILLS OF FARE..................................47THE RATION.....................................47-48SAVINGS........................................48COMPANY FUNDS..................................49THE TRAVEL RATION..............................49BILLS OF FARE FOR TEN DAYS.....................50Table No. 1....................................51Table No. 2....................................52Table No. 3....................................53Table No. 4....................................54 RECIPES.SOUPS--Remarks on.....................................57Stock pot......................................58Stock (Bouillon)...............................59Vegetable (from stock).........................60Tomato (from stock)............................60Barley (from stock)............................61Dried Beans (from stock).......................61Macaroni (from stock)..........................61Sago (from stock)..............................62Rice (from stock)..............................62Tomato and Rice (from stock)...................62Vegetable......................................63Tomato, No. 1..................................63Tomato, No. 2..................................64Rice...........................................64Mutton or Lamb Broth...........................65Dumpling Broth.................................65Ox-tail........................................66Consommé................................66Tomato and Rice................................67Bean...........................................67Pea............................................68Oyster (cove)..................................69Oyster (fresh).................................69 Page.SOUPS -- Continued. Mock-oyster....................................69Beef Tea.......................................70Onion..........................................70Kidney.........................................71St. Patrick's..................................71Fried Bread for Soup...........................72FISH--Remarks on.....................................72To prepare.....................................73Boiled.........................................73Fried..........................................73Baked..........................................74Chowder (or Clam), No. 1.......................74Chowder, No. 2.................................75Turbot (Fish Hash).............................76Boiled Salt Codfish............................76Codfish Balls..................................77Salt Codfish Hash..............................77Boiled Salt Mackerel...........................78Broiled Salt Mackerel..........................78Baked Shad.....................................79Halibut, Baked.................................79Little Pigs in Blankets........................79GRAVY FOR BAKED FISH...........................80SAUCES FOR BOILED FISH--Drawn-Butter Sauce.............................80Pickle Sauce...................................80Boiled-egg Sauce...............................80MEATS--Remarks on.....................................80Beef, Baked....................................81Pot Roast......................................82Broiled Fillet.................................83Pounded Beef...................................83Beefsteak Broiled in a Frying Pan..............83Beefsteak Broiled on a Gridiron................84Beefsteak Smothered in Onions..................85Boiled Fresh Beef..............................85 Page.MEATS -- Continued. A La Mode Beef.................................86Beef Bouilli...................................88To Stew Fresh Beef.............................88To Make a Beef Pie.............................89Baked Beef Heart...............................90To Make Potato Pie.............................91Turkish Pillau.................................92Crimean Kebobs.................................92Bomb Shells....................................93Stewed Beef Heart..............................94Boiled Fresh Beef Tongue.......................95Fried Liver....................................95Marrow Bones...................................96Cooked Salt Beef...............................96Boiled Salt Beef...............................97Baked Salt Beef................................97Stewed Salt Beef...............................97Boiled Corned Beef.............................97Corned Beef and Cabbage........................98New England Boiled Dinner......................98Brine to Corn Meats............................98Browned Flour..................................99Gravy for Baked Meat...........................99 Gravy..........................................99Onion Sauce....................................100To Thicken Gravies.............................100To Brown Soups, Stews, etc.....................100Creole Sauce...................................100Sauce for Boiled Mutton........................101Brown Sauce....................................101Currant Jelly Sauce............................101Baked Hash.....................................101Wet Hash.......................................102Dry Hash.......................................103Pemmican.......................................103Remarks on Pork................................103Baked Fresh Pork...............................104English Pork Pie...............................104 Page.MEATS -- Continued. Fried Salt Pork................................104Boiled Salt Pork...............................104Baked Pork and Beans...........................105Sausage Meat...................................106Fried Sausage Meat.............................106Breakfast Sausage..............................106Fried Bacon....................................107Boiled Bacon...................................107Boiled Ham.....................................107Broiled Ham....................................108Fried Ham and Eggs.............................108Plain Bacon....................................109Fancy Bacon (New Orleans style)................109Broiled Bacon (New Orleans style)..............109Fried Liver....................................109Boiled Mutton..................................109Mutton Pot-pie.................................110Irish Stew.....................................110Hot Pot........................................110Lamb...........................................111Mint Sauce.....................................111Quarter of Lamb, Baked or Roasted..............111Veal...........................................111Roast Loin of Veal.............................112Veal Pot-pie...................................112POULTRY AND GAME--Remarks on Poultry.............................113To Select Poultry..............................113To Prepare Poultry.............................113Baked Turkey...................................114Remarks on Game................................115Baked Venison..................................115Baked Rabbit...................................116Stewed Rabbit..................................117Fried Rabbit...................................117VEGETABLES--Remarks on.....................................118Rules for Cooking..............................119 Page.VEGETABLES -- Continued Time-Table for Cooking.........................120Remarks on Potatoes............................120Boiled Potatoes................................121Baked Potatoes.................................122Steamed Potatoes...............................122Fried Cooked Potatoes..........................122Fried Raw Potatoes.............................123Boiled Sweet Potatoes..........................123 Baked Sweet Potatoes...........................123Fried Cooked Sweet Potatoes....................123Fried Onions...................................124Baked Onions...................................124Boiled Onions..................................124Stewed Onions..................................124Boiled Okra....................................125Brussels Sprouts...............................125Boiled Parsnips................................125Stewed Parsnips................................125Fried Parsnips.................................126Parsnip Cakes..................................126Boiled Green Peas..............................126Boiled Pumpkin or Winter Squash................127Winter Squash..................................127Baked Pumpkin or Winter Squash.................127Baked Pumpkin..................................127Boiled Summer Squash or Cymling................127Boiled Cabbage.................................128Fried Cooked Cabbage...........................128Stewed Cabbage.................................128Boiled Cauliflower.............................129Boiled Carrots.................................129Stewed Carrots.................................129Raw Cucumbers..................................130Stewed Cucumbers...............................130Fried Cucumbers................................130Boiled Green Corn..............................131Stewed Green Corn..............................131Boiled Beets...................................132 Page. VEGETABLES -- Continued. Boiled String Beans............................132Boiled Lima Beans..............................133Stewed Lima Beans..............................133Lima Beans (dried).............................133Boiled Greens..................................133Stewed Tomatoes................................134Baked Tomatoes, No. 1..........................135Baked Tomatoes, No. 2..........................135Boiled Turnips.................................135Succotash......................................135Sauerkraut.....................................136Slaw...........................................137Stewed Salsify.................................137Spinach........................................137Edible Mushrooms...............................137Poisonous Mushrooms............................138Baked Mushrooms................................139Fried Mushrooms................................139Stewed Mushrooms...............................139Salad Dressing.................................140Boiled Dried Beans, No. 1......................140Boiled Dried Beans, No. 2......................141Fried Beans....................................141Stewed Dried Beans, No. 1......................141Stewed Dried Beans, No. 2......................142Baked Dried Peas...............................142Dried Peas and Oatmeal.........................142Boiled Rice....................................143Boiled Rice, Another Method....................144Stewed Rice....................................144Fried Rice.....................................145Rice Panada....................................145Boiled Hominy (coarse).........................145Cracked Wheat..................................146Hominy Grits...................................147Fried Grits....................................147Indian-meal Mush...............................147Oatmeal Mush...................................148 Page. VEGETABLES -- Continued. Boiled Macaroni................................148Baked Macaroni and Cheese......................149Stewed Celery..................................149Fried Eggplant.................................149Stuffed Eggplant...............................150French Artichokes..............................150Jerusalem Artichokes...........................150Stewed Asparagus...............................150Asparagus on Toast.............................151Oatmeal Porridge...............................151Remarks........................................151DRIED AND EVAPORATED FRUITS--Stewed Prunes..................................152Stewed Apples..................................153Stewed Apricots................................153Stewed Peaches.................................153Remarks........................................153STEWED CRANBERRIES.............................154STEWED RHUBARB.................................154EGGS--Boiled.........................................155Fried..........................................155Plain Omelet...................................155Poached........................................156Scrambled......................................157BREAD, ROLLS, ETC.--Remarks on Breakfast Rolls.....................157Breakfast Rolls................................157Parker-house Rolls.............................158Baking-powder Biscuits.........................158Wheat Muffins..................................159Graham Bread...................................159Corn Meal and Rye Bread........................159Corn Meal......................................160Corn Bread.....................................160Corn Bread or Hoecake..........................161Wheat Bread....................................161Potato Bread...................................162Raised Brown Bread.............................162 Page. BREAD, ROLLS, ETC. -- Continued. Potato Yeast...................................162Hop Yeast......................................163Baking Powder..................................163Remarks on Griddle and Pan Cakes...............163Corn-meal Batter Cakes.........................164Flannel Cakes, No. 1...........................164Flannel Cakes, No. 2...........................164Flannel Cakes, No. 3...........................165Batter Cakes, No. 1............................165Batter Cakes, No. 2............................165Buckwheat Cakes................................166Rice Cakes.....................................166Pancakes.......................................167Rhode Island Pancakes..........................167Pie Crust, No. 1...............................167Pie Crust, No. 2...............................169Pie Crust, No. 3...............................169PUDDINGS AND DUMPLINGS--Remarks on Puddings............................169Plain Duff.....................................170Plum Duff......................................170Baked Rice Pudding.............................170Rice and Potato Pudding........................171Indian-meal Dumplings..........................171Cannon Balls...................................171Rice Toad in the Hole..........................172Artillery Pie..................................172Boiled Yeast Dumplings.........................173Plum Pudding, No. 1............................173Plum Pudding, No. 2............................174Plum Pudding, No. 3............................174Plum Pudding, No. 4............................175Boiled Omaha Pudding...........................175Boiled Roll Pudding............................175Boiled Apple Pudding...........................176"Roly-Poly" Pudding............................176Boiled Batter Pudding..........................177Boiled Cornstarch Pudding......................177 Page. PUDDINGS AND DUMPLINGS -- Continued. Boiled Indian-meal Pudding.....................177Remarks on Baked Puddings......................178Baked Batter Pudding...........................179Brown Betty....................................179Baked Cornstarch Pudding.......................179Baked Rice Pudding (with eggs).................180Baked Rice Pudding (without eggs)..............180Baked Cracker Pudding..........................181Baked Bread Pudding............................181Baked Bread and Fruit Pudding..................181Baked Apple Pudding............................182Baked Apple Dumplings..........................183Baked Pumpkin Pudding..........................183Baked Hominy Pudding...........................183Doughnuts......................................184Common Crullers................................184SAUCES--Apple Sauce....................................185Rock Butter....................................185Hot Sauce, No. 1...............................185Hot Sauce, No. 2...............................185Hot Sauce, No. 3...............................186Hot Sauce, No. 4...............................186SPANISH RECIPES--Spanish Stew...................................186Spanish Steak..................................187"Estufado".....................................187Dried Beef with Peppers........................187"Salza" (sauce)................................187"Frijoles".....................................188"Frijoles con Queso"...........................188Stuffed Chiles (green).........................188Brain (Spanish style)..........................189"Tamales"......................................189"Tortillas"....................................190"Chile con Carne"..............................190Spanish Fried Rice.............................190Jambalaya......................................191 Page. COFFEE, TEA, AND CHOCOLATE-- Remarks on Coffee and Tea......................191To Roast Coffee................................192To Prepare Coffee, No. 1.......................193To Prepare Coffee, No. 2.......................193A Simple Method of Making Coffee, No. 1........194A Simple Method of Making Coffee, No. 2........194Tea............................................194Chocolate......................................195COOKING CANNED GOODS--Remarks on.....................................196Fruits.........................................196Vegetables.....................................196Soups..........................................198Salmon.........................................198Lobsters and Shrimps...........................198ICING..........................................199ICE CREAM......................................199WINE JELLY.....................................199CURRANT JELLY..................................200WELSH RAREBIT..................................200LEMONADE, NO. 1................................200LEMONADE, NO. 2................................201
MANUAL. PART I. THE ARMY RATION IN GARRISON. 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.

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 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:

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.

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.

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 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.

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. 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.

Method of cutting.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 quartersEF. -- Cut at fore leg.GH. -- Cut at hind leg. FORE QUARTERS.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. HIND QUARTERS.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.

Nos. 1, 6, and 8 do not keep as well as other parts and should be consumed first.

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 12 Mouse buttock................ 3 1/2 0 0 Veiny piece.................. 7 1/2 0 0 Thick flank.................. 11 4 1 7 Thin flank................... 8 12 0 0 Leg.......................... 12 6 3 5 Ribs (best end).............. 14 8 1 15 Ribs (middle)................ 12 2 2 3 Ribs (chuck)................. 8 6 1 12 Shoulder..................... 10 6 2 0 Sticking piece............... 8 4 0 11 Shin......................... 9 6 2 6 ___ ___ ___ ___ Total........................ 165 14 24 6

Or, about 15 per cent of bone to that of meat.

The hind quarter and ribs are considered far preferable; the remainder of the fore quarter and neck are coarse and of inferior worth.

The ration is twenty ounces of beef, as delivered from the block; an allowance of twenty per cent for bone will leave sixteen ounces of meat.

MUTTON.

The contracts for fresh mutton require that the carcasses shall be trimmed as follows: The heads shall be cut off at first vertebral joint, the shanks of fore quarters at the knee joint, and of hind quarters at the hock joint.

Method of cutting.Illustration of a Sheep with Parts Divided and Numbered for Cutting. No. 1. -- The leg or haunch.No. 2. -- The loin.No. 3. -- The fore quarter.No. 4. -- The neck.No. 5. -- The breast and fore leg.A chine is two necks.A saddle is two loins.
PORK.

Hogs make the best bacon when they weigh about 150 pounds. They should be fed on corn six weeks before killing time.

Method of cutting. Illustration of a Hog with Parts Divided and Numbered for Cutting. Nos. 1 and 2. -- Head and snout.No. 3. -- Hock, for boiling.No. 4. -- Fore leg, for boiling.No. 5. -- Shoulder, for steaks.No. 6. -- Top of neck, for sausage.No. 7. -- Side meat or bacon.No. 8. -- Loins, for chops or roast.No. 9. -- Ham, to fry, boil, or bake.No. 10. -- Feet, for jelly or pickle.A chine is two loins undivided.
METHOD OF CUTTING VEAL. Illustration of calf with parts divided and numbered for cutting. No. 1. -- End of loin, for roasts.No. 2. -- Loin, for roasts or cutlets.No. 3. -- Rib, for roasts or chops.No. 4. -- Neck, for stew or soup.No. 5. -- Head, for soup or jelly.No. 6. -- Sweetbreads, located between the neck and stomach, on each side of the windpipe, between the fore legs.No. 7. -- Breast, for stew.No. 8. -- Shank, for stew or soup.No. 9. -- Feet, for jelly.No. 10. -- Fillet, for roasting.No. 11. -- Knuckle, for stewing.

The fore quarter is divided into two pieces called the brisket or breast, and rack.

HOW TO SAVE DRIPPINGS.

A nutritious and palatable soup can be made from the drippings of roasted meats. Mutton fat is not suitable for drippings, being too strongly flavored.

When meat has been roasted there is always a mixture of juice and fat at the bottom of the pan. Carefully pour the grease which is on the top into a sauce pan, keeping the juice underneath to serve with the meat. Place the grease on the fire and let it cook until it stops sizzling. The sizzling indicates that there is still liquid in the fat which must be thoroughly evaporated or it will prevent its preservation. Pour through a fine strainer into an earthen jar, and it will keep indefinitely, if in a cool place. The grease of different meats can be kept in the same jar just as they may happen to be cooked; in fact their mixture is an improvement.

Not only can soup be made from these drippings, but they may also be used for frying or cooking in most all cases where lard or butter is used for those purposes. Three jars of drippings should be kept constantly on hand -- one for frying fish, one for vegetables, and one for soup and meats. This number is necessary, so the grease left from frying can always be strained back into the jar from which it was taken without injuring the other fat. About once a month, unless entirely used, all the grease should be removed, melted, and strained anew back into the jars, after they have been thoroughly cleansed and scalded.

BUTTER.

When butter has become rancid it may be rendered again eatable by melting it and shaking it repeatedly with boiling water for the purpose of removing the free fatty acids.

Slightly rancid butter may be made fresh for immediate use on the table by rechurning it in fresh milk, and then washing and salting as in the original process for making butter.

TO GET A VERY GOOD QUALITY OF COOKING BUTTER FROM SUET.

Place suet in a kettle, over hot fire, with just enough water to prevent it burning or frying. After boiling a minute, turn entire contents of kettle into ice water (or very cold water) in a large flat tub. The white fat will rise to the surface, and is to be skimmed off and placed back in kettle and allowed to boil. Change the water in the tub, and again turn the fat into cold water and skim and again put back in the kettle and allow to boil. Again change the water in the tub, turn the fat in, and skim it off at once so that before it is quite cold you can place it in a churn and work it with milk. This is afterwards placed in a wooden or earthen bowl, a little salt added, and when worked over will yield a very acceptable quality of butter, good for cooking vegetables, pastry, sauces, etc., where butter is ordinarily used. If milk can not be obtained the suet may be turned into a wooden or earthen bowl and worked out with water and salt. It then produces a very good quality of fat, suitable for all cooking purposes and with the strong taste of the suet removed.

In the first instance, if the fat is too cold on placing in churn or bowl to work easily, heat it very slightly. The butter produced from working this in milk has been used to great advantage on hot breads, in vegetables, etc., and will prove a good substitute for the original article.

In the latter case (where worked out with only salt and water) it is to be used solely for cooking. This may be packed away in jars, rolled in cloth well salted, and will keep for a long time.

In is recommended to use only beef suet, as that from mutton hardens too speedily.

DRIPPING PAN.

The dripping pan provides the fatty element especially necessary for good pies and puddings, and which is also required for frying purposes. It should be thoroughly understood that the presence of fat and fatty matters in soups or stews is not only unpalatable, but it is deleterious to health.

Dripping is provided as follows: (1) By removing the fatty substance rising to the surface of stock, soup, or stews, which must be frequently skimmed off and placed in the pan. By removing the white substance which adheres to the iron dishes or rises on the surface of the meat, etc., when baking; this should be carefully placed in the pan as above. (2) Before cooking, the excessive portions of fat (for instance, the suet around the kidneys) should be removed from the meat ration, cut up into small pieces, placed in a second pan, and kept distinct from the other.

The fatty substances, alluded to in (1), having been placed in a pan or baking dish, should be melted down and allowed to come to a simmer. A small quantity of water is then added and the fat allowed to cool; the water is then added and the fat allowed to cool; the water is then removed and the residuum, forming a solid block, is turned out and the bottom scraped. The fatty substances in (1) are retained exclusively for cooking. The contents of (2) is fat, and may be reduced as shown above. It may be sold or otherwise disposed of.

AN INEXPENSIVE ICE BOX.

The arrangement consists of two boxes, the larger one about three feet square and the other one just enough smaller to allow a space of about three inches between the two around the four sides and also at the bottom. This space should be filled closely with sawdust or with fine charcoal. Let the cover be attached to the smaller box by straps hinges and the cover to the larger box be placed in position.

Line the inside of the inner box with zinc, and through the bottom bore a hole that will admit a half-inch lead pipe. A hole should also be bored in the bottom of the larger box right under that in the smaller one, and the lead pipe must be long enough to go through both holes and carry off the water that will come from the ice. The latter may lie upon the bottom of the box without support of any kind. The pipe may be soldered to the inside to prevent the water from percolating through.

This box will be found a good preserver of ice, and it should not exceed $1 in cost. If shelves are desired, strips of tin can be hung over the edge of the inner box, with cleats attached on which the shelves may rest.

RANGES AND UTENSILS.

The Quartermaster's Department is charged with the duty of providing the kitchens, the ranges, and the usual fixtures that accompany them. Utensils needed for the preparation of food, that are not furnished by that Department, can be provided by purchases made from the company or mess fund.

The Subsistence Department will purchase and send to posts articles needed for preparation of food if they are estimated for, to be paid for upon arrival at the post.

ARMY RANGE, NO. 4.

The following is a diagram of Army Range No. 4. These cuts represent the latest pattern and the plates used in its construction are numbered and named, so that in ordering repair plates it will be impossible to make any mistakes:

A Detailed and Labelled Illustration of an Army Range. Different parts of the Range are Numbered, and Some Parts are also Shown Separately. Numbers and names of parts. No. 400 Back top. " 401 Right and left end rails. " 402 Front top rail. " 403 Front and back protector. " 404 Flue cover in back top. " 405 Inside fire-door lining. " 406 U water back. " 407 Right and left side linings. " 408 Large grate frame. " 409 Grate rest. " 409 1/2 Crossbar bolts to grate rest. " 410 Right half of duplex grate. " 410 1/2 Wheel for duplex grate. " 411 Left half of duplex grate. " 411 1/2 Duplex-grate shaker. " 412 Draft door. " 412 1/2 Draft-door latch. " 413 Draft-door register. " 413 1/2 Draft-door catch. " 414 Casing plate. " 415 U-shaped lining. " 415 1/2 Left guide for feed door. " 416 Monogram for feed door. " 416 1/2 Right feed-door guide. " 417 Feed door. " 417 1/2 Feed-door frame. " 418 Front grate. " 419 Rest for top panel in oven pro- tector. " 420 Rest for top-panel bolts to oven. " 421 Oven protecting plate. " 422 Protecting strip above water back. " 423 Top panel (with flange). " 424 Key panel (no flange). " 425 Range cover. No. 426 Flue door. " 427 Hinge for flue door. " 427 1/2 T knob with catch for flue door. " 428 Oven door. " 428 1/2 Army range name plate on oven doors. " 429 Oven-door latch. " 430 Left moveable pivot for oven-door latch. " 430 1/2 Right moveable pivot for oven- door latch. " 431 Hollow bars for oven-door latch. " 431 1/2 Socket for hollow bars on oven door. " 433 Right and left oven-door support. " 434 Right and left outside oven bracket. " 435 Right-hand bracket for oven and draft door. " 435 1/2 Left-hand bracket for oven and draft door. " 436 Ash pan. " 436 1/2 Ash-pan handle. " 437 Smoke box. " 437 1/2 Smoke-box collar. " 438 Right and left damper blade for smoke box. " 439 Smoke-box partition. " 440 Oven rack. " 441 Right and left bar brackets. " 442 Bar in front of range. " 443 Knob for bar. " 444 Knob for draft-door register. " 445 Shelf.

To repair the grates in this range, remove plate No. 418 (front grate) by taking out the bolt that holds it in place. Then draw out the entire grate through the draft door, repair, and replace as before.

LIST OF ONE SET OF TINWARE FOR ARMY RANGE, NO. 4. One square boiler 31 by 24 by 16 1/2 inches, capacity 20 gallons.One steamer to fit 20-gallon boiler, size 13 by 24 by 9 inches.One square boiler 24 by 12 by 13 inches, capacity 15 gallons.One square boiler 24 by 12 by 13 inches, same as above, with addition of 5/8-inch patent lever bib cock and sliding strainer.One square boiler 12 1/2 by 12 1/2 by 18 inches, capacity 12 gallons.One square boiler 12 1/2 by 12 1/2 by 18 inches, same as above, with addition of a 5/8-inch patent lever bib cock and sliding strainer.Tow square boilers 12 1/2 by 12 1/2 by 12 1/2 inches, capacity 8 gallons.Two steamers to fit 8-gallon boilers, size 12 1/2 by 12 1/2 by 7 inches.Two bake pans 21 by 21 by 4 inches, top measure 1-inch flare.Four bake pans 21 by 10 by 4 inches.One 9-inch elbow.
LIST OF TABLEWARE AND COOKING UTENSILS.

The equipment of tableware and kitchen utensils under paragraph 285 of the Regulations is as follows, in addition to the tinware that comes with the range, viz:

ARTICLES. Allowance for troop of cavalry, batter of artillery, or company of infantry Allowance for light battery of artillery. Allowance for regimental headquarters including band. Dinner plates...... [Articles of china and glassware upon which an allowance of 20 per cent annum of total value is made.] 60 65 24 Soup plates........ 60 65 24 Meat plates........ 6 6 3 Cups and saucers... 60 65 24 Water pitchers..... 6 6 3 Vegetable dishes... 30 33 12 Saltcellars........ 12 12 6 Pepper boxes....... 12 12 6 Sirup pitchers..... 12 12 6 Bowls.............. 60 65 24 Pickle dishes...... 8 8 4 Sugar bowls........ 12 12 6 Gravy boats........ 12 12 6 Mustard pots....... 12 12 6 Tumblers........... 60 65 24 Dippers........ ....................... 6 6 3 Soup ladles........ ................... 6 6 3 Skimmers......... ..................... 2 2 1 Dish pans.......... ................... 4 4 2 Basting spoons........ ................ 6 6 3 Teaspoons......... .................... 60 65 24 Tablespoons........ ................... 60 65 24 Table forks........ ................... 60 65 24 Bread knives........ .................. 4 4 2 Butcher knives........ ................ 4 4 2 Chopping bowls......... ............... 4 4 2 Coffee mills.......... ................ 1 1 1 Meat saws.......... ................... 2 2 1 Scales and weights......... ........... 1 1 1 Frying pans............ ............... 4 4 2 Meat forks........... ................. 6 6 3 Meat choppers or meat cutters..... .... 2 2 1 Carving sets......... ................. 2 2 1 Cleavers.......... .................... 1 1 1 Mustard spoons........ ................ 12 12 6 Flour sieves........... ............... 1 1 1 Can openers.......... ................. 6 6 3 Graters.......... ..................... 2 2 1

The dishes are of vitrified china.

The following additional articles would probably embrace all essential utensils, viz:

One teakettle.Two griddles.Two gridirons.Two stew pans.One butchers' steel.One nutmeg grater.Two strainers.One colander.Six pudding pans.Two cake turners.Two bread pans for mixing pastry.

A monthly allowance of unbleached muslin is necessary for use as cooks' aprons, dishcloths, etc. Soap and concentrated lye for scrubbing tables, and some suitable material with which to clean metal utensils are also needed.

SUGGESTIONS IN RELATION TO CARE OF TABLEWARE.

Articles of tableware and kitchen utensils lost, damaged, broken, or destroyed, through the carelessness of enlisted men, should be charged on the muster rolls to the men at fault, and a "statement of charges," on the prescribed form, should be filled as a voucher with the return from which any article so charged is dropped.

Breakage of china and glassware not due to carelessness is usually replaced upon requisition, at the public expense, provided it does not exceed 5 per cent per quarter of the total value of the outfit of china and glassware to which a mess is entitled. The value may be determined by prices stated in the price list of clothing and equipage published annually to the Army, and articles so replaced should be destroyed and dropped from returns, on proper certificates of affidavits, under paragraph 697 of the Regulations.

Breakage in excess of 5 per cent quarter of the value of china and glass outfits should be replaced on requisition only under extraordinary circumstances, or when the value of the articles has been charged against enlisted men, stating to whom charged and upon what roll.

Estimates and requisitions calling for articles other than china and glassware necessary to maintain a mess equipment, should show clearly the necessity and propriety of such renewal, and if to replace articles lost or stolen, should be accompanied by the proceedings of a board of survey, except in cases where the value has been charged against enlisted men.

Estimates for tableware and kitchen utensils should be made quarterly, commencing with the one for the fourth quarter of the present fiscal year, and should cover such articles only as, with those on hand, will complete the mess outfit as established by this order. To meet emergencies, special requisitions may be made, wherein shall be set forth the circumstances causing such emergencies.

MESSING.

In camp or barracks, where companies are not joined in a general mess, a company commander should supervise the cooking and messing of his men. He should see that his company is provided with at least two copies of the Manual for Army Cooks, and that suitable men in sufficient numbers are fully instructed on managing and cooking the ration in the field; also that necessary utensils in serviceable condition are always on hand, together with the field mess furniture for each man. At a post where all the companies are joined in a general mess, the post commander should see that the instruction above mentioned is given. At such a post a company commander confines his supervision of the mess of his company to observation and to notifying the officer in charge, in writing, of anything requiring remedy. Should this officer fail to apply proper remedy, report may then be made to the post commander. A department commander should see that each company of his command has the necessary field practice each year.

Kitchens will be better conducted if they are placed under the immediate charge of non-commissioned officers, who should be held responsible for their condition and for the proper use of rations. No one should be allowed to visit or remain in the kitchen except those who go there on duty or are employed therein. The greatest care should be observed in cleaning and scouring cooking utensils.

Special regulations for soldiers' fare cannot be made to suit each locality and circumstance. Personal care and judgment on the part of the company officers are relied on to prevent waste or misuse.

By due economy, some part of the ration can be saved and sold, and the proceeds applied to provide additional articles of diet.

The food of prisoners is usually sent to their place of confinement, but post commanders may arrange to send prisoners, under proper guard, to their messes.

Such proportions of company allowances of fuel, illuminating supplies, brooms, and scrubbing brushes as may be necessary for the service of a general mess should be allotted by the post commander.

In the field the mess furniture of soldiers is limited to the smallest possible quantity, usually to one tin cup, knife, fork, and spoon, and such device for individual cooking as may be furnished by the Ordnance Department.

DETAILS FOR SERVICE IN POST MESS.

The following details for service in a "Post Mess" have been found to be very satisfactory.

One officer.One non-commissioned officer -- steward.One private as chief cook.Two privates as assistant cooks.Two privates, as kitchen police, from each organization; detailed for seven days, and to be excused from all company duties.One private, as a waiter, to be detailed by the first sergeants daily for each table occupied by their respective companies.
Duties, etc. OFFICER IN CHARGE.

Under the immediate supervision of the post commander, the officer who is specially selected for this duty takes charge of the entire messing establishment, and gives all directions for carrying out the system of messing and cooking. He has charged of all persons on duty in connection with the establishment and gives his constant personal attention and oversight to all matters connected with the receipt, examination, and disposition of the ration, the care and disposal of the savings, the procuring, preparing, and cooking of food, and the serving of meals. He hears all complaints and corrects or reports any that seem to be well founded. In case of his failure to remedy subjects of complaint, reports may be made to the post commander. He also has charged of the post garden, which should be the only garden cultivated at the post (except the hospital garden).

The post mess fund may be administered by a mess council, which should consist of all the company commanders present for duty; an account of which should be forwarded, through proper military channels, every three months, to the department commander.

The post mess fund is collected and held by the officer in charge, whose account is subject to inspection by the post commander and the mess council, and he makes payments or purchases, on the warrants of the post commander, which warrants are only drawn in pursuance of specific resolves of said council.

A the end of June and December of each year he renders a detailed report of the working of the system to the post commander, with such remarks and recommendations as he may deem expedient.

He has full charge of the lighting and heating of the mess buildings, with which he should make himself thoroughly familiar; also with everything pertaining to the post mess, the buildings being under his immediate and personal control.

The officer in charge makes frequent daily visits to the buildings and carefully inspects the dishes, kettles, boilers, steamers and roasters, etc.

The following are important general matters for care by the officer in charge:

1. To maintain a regular and abundant supply of provisions.2. To economize the funds and to justify receipts and expenditures by well-vouched accounts.3. To decide with care upon the articles which should form the soldiers' food.4. To see as far as practicable that every article of diet is wholesome and nutritious.5. To acquaint himself as far as practicable with the peculiar properties of the different articles of food, or that food most conducive to the soldiers' health. STEWARDS, OR NON-COMMISSIONED OFFICERS.

The non-commissioned officer detailed for duty in the post mess is known as "steward."

Under the immediate supervision of the officer in charge, the steward has immediate charge of the messing and is responsible for the discipline and police of the establishment, and cases of neglect, inattention, and insubordination are reported to him.

To steward, notwithstanding his general supervision of the entire management, is immediately and directly responsible that the food of the men is properly prepared, served, and cooked, and requires the cooks to give the closest attention to their duties.

To insure uniformity, the steward sees that everything has a place and that it is kept there when not in use.

He sees that the floors are at all times scrupulously clean, the utmost care being taken and means devised to prevent soup, grease, etc., from dripping on the floor and on the clothes of the men while seated at the table. The officer in charge gives this matter his personal attention.

He sees that the white caps, jackets, and aprons are kept clean, that they are not used by the men except while at work in the mess hall, and that when not in use they are hung up in the place set apart for that purpose; that they are numbered in regular series, and sent to the laundry to be washed, etc. -- the aprons three times a week and the caps and jackets once a week.

THE COOKS, THE PREPARATION AND COOKING OF THE FOOD, AND THE CLEANSING OF UTENSILS, BOILERS, ETC.

The chief cook exercises general control over the cooking and all details immediately connected therewith.

He has immediate control of all cooking apparatus and is held responsible for its good order and cleanliness, and while exercising general control of all cooking, gives particular attention to the roasting ovens, coffee urns, coffee-roasting machine, and refrigerator.

The second assistant cook has immediate charge of the steamers and soup kettles, and renders such assistance to the chief cook in the general preparation of meals as he may require.

The second assistant cook has immediate charge of the roasting ovens, and gives such assistance to the chief cook in the general preparation of meals as he may require.

KITCHEN POLICE.

The duties of the kitchen police are as follows: The preparation of vegetables and bread, the setting of the tables and placing the food thereon under supervision of the cooks, and the removing and cleansing of the dishes after each meal, and all work incident thereto, and such duties as the steward may prescribe.

WAITERS.

There is no regular force of waiters. At meals each of the first sergeants of companies details a waiter for each table occupied by his company, whose duty it is to assist his comrades in obtaining food in addition to that served.

The waiters march in with their companies and leave the mess hall as soon as the have eaten their meals, and are required to do no other work about the establishment.

The non-commissioned officers in charge of the companies are held strictly accountable that the waiters perform their work with neatness and dispatch, and in order that the non-commissioned officers may give their men their strictest attention, they do not eat their meals until their companies are through, and they are seen that the food is fairly and properly divided.

GENERAL SUGGESTIONS.

Meals should be served at hours designated by the commanding officer.

All men should march with their companies to the mess hall, except the guard and prisoners, unless otherwise directed. No man should have his meal in advance of the time, except the guard and prisoners, or as ordered.

The first sergeants should march their companies to meals and remain in the mess hall as already described until the meals are finished, and should be charged with the duty of preserving order in their respective companies.

The following men only should be allowed to sleep in the mess building:

1. The steward.2. The chief cook and the two assistant cooks.

The steward should see that the occupied rooms are thoroughly ventilated and properly policed. They should be ready for inspection as soon as practicable after guard mount.

The mess hall may be ventilated in winter by opening the doors or windows for a short time after each meal.

The wash room should be cleansed after use in the morning, and the water-closet properly disinfected by one of the kitchen police designated.

The Officer of the Day

He inspects and tastes each meal during his tour and submits with his report to the post commander the bill of fare for the day, upon the form annexed, with his guard report, with such remarks and recommendations as may seem proper.

POST MESS. BILL OF FARE. Dinner.------------------------------------------------------------------------------------------------------____Supper.------------------------------------------------------------------------------------------------------____Breakfast.------------------------------------------------------------------------------------------------------____Remarks:--------------------------------------------------------------------FORT --------------------------------------------------------------------, 189 BILLS OF FARE.

What to provide for meals is sometimes a perplexing question, and the following tables are given as suggestions only. The number of dishes can be readily increased or diminished according to the locality and the state of the funds of the company or mess.

A variety in even the same kinds of food can be obtained by consulting the recipes in the Manual. It should be remembered that no good results can be assured unless the company commander makes it his personal duty to supervise the table management of his company and indicate the bills of fare at least weekly. When unable to personally attend he should direct some other commissioned officer to visit the kitchen and mess hall, and these visits should be made irregularly at all meals and not solely at dinner time.

He should know what his resources are and so use them that the best results may be obtained.

The following is the legally authorized daily allowance of food to each person entitled to draw rations, viz:

THE RATION. KINDS OF ARTICLES. QUANTITES PER RATION. QUANTITES PER 100 RATIONS. MEAT COMPONENTS. Oz. Gills. Lbs. Oz. Galls. Fresh beef------------------ 20 -------- 125 -------- -------- Or fresh mutton, when the cost does not exceed that of beef-------------- 20 -------- 125 -------- -------- Or pork------------------ 12 -------- 75 -------- -------- Or bacon------------------- 12 -------- 75 -------- -------- Or salt beef---------------------- 22 --------- 137 8 --------- Or when meat can not be furnished, dried fish------ 14 -------- 87 8 --------- Or pickled fish-------------------- 18 -------- 112 8 -------- Or fresh fish-------------------- 18 -------- 112 8 -------- KIND OF ARTICLES QUANTITIES PER RATION. QUANTITIES PER 100 RATIONS. BREAD COMPONENTS. Oz. Gills. Lbs. Oz. Galls. Flour---------------------- 18 -------- 112 8 -------- Or soft bread--------------------- 18 -------- 112 8 ---------- Or hard bread---------------------- 16 -------- 100 -------- -------- Or corn meal-------------------------------- 20 -------- 125 -------- -------- Baking powder, for troops in the field, whennecessary, to enable them to bake their own bread----------------- 16/25 -------- 4 -------- -------- VEGETABLE COMPONENTS. Beans-------------------------- 2 2/5 -------- 15 -------- --------- or peas------------------------- 2 2/5 ------- 15 -------- -------- or rice------------------------------- 1 3/5 -------- 10 -------- -------- or hominy------------------------------ 1 3/5 -------- 10 -------- -------- Potatoes---------------------------- 16 -------- 100 -------- -------- Or potatoes, 12 4/5 oz., and onions 3 1/5 oz.---- 16 -------- 100 -------- -------- Or potatoes, 11 1/5 oz., and canned tomatoesor other fresh vegetables not canned,4 4/5 oz.-------------------------- 16 -------- 100 -------- -------- COFFEE AND SUGAR COMPONENETS. Coffee green--------------------------- 1 3/5 -------- 10 -------- -------- Or roasted coffee---------------------------- 1 7/25 -------- 8 -------- -------- Or tea, green or black-------------- 8/25 -------- 2 -------- -------- Sugar----------------------------------- 2 2/5 -------- 15 -------- -------- Or molasses------------------------- -------- 16/25 -------- -------- 2 Or cane syrup---------------- -------- 16/25 -------- -------- 2 SEASONING COMPONENTS. Vinegar------------------------------ -------- 8/25 -------- -------- 1 Salt------------------------------ 16/25 -------- 4 -------- -------- Pepper, black------------------------- 1/25 -------- -------- 4 -------- SOAP AND CANDLE COMPONENETS. Soap--------------------------- 16/25 --------- 4 -------- -------- Candles (when illuminating oil is not furnished by the Quartermaster;s Department)-- 6/25 -------- 1 8 --------
SAVINGS.

Articles of the ration (excluding fresh vegetables, bread, and baking powder) due a bakery, a company, or any organization, not needed for consumption, are retained by the commissary if required for reissue, and purchased as savings at the invoice prices. Savings and sales of fresh beef (except that issued for the sick in hospital, the detachment of the Hospital Corps, and the hospital matron serving therein) are prohibited; baking powder issued but not used will be returned to the commissary. The commissary purchases the savings of hospitals (including fresh beef) at cost prices, when the surgeon in charge so requires; but does not purchase savings of companies, bakeries, batteries, or any organization when public loss would result. When not required for reissue, savings may be sold to any person.

COMPANY FUNDS.

The savings arising from an economical use of the ration constitute the company fund, which is kept in the hands of the company commander, and disbursed by him for the purchase of food, or articles to produce food, for the improvement of the soldiers' table fare, and for the purchase of white aprons and jackets for enlisted men employed in company kitchens and mess rooms, and for knife brick, dish towels, and other authorized articles.

The prudent commander can, by carefully watching the economy of his kitchen, manage to save a quantity from the ordinary ration as issued to him, and by the sales of these articles, purchase substitutes, in other foods, that will be more satisfactory by giving a variety.

THE TRAVEL RATION.

When troops travel otherwise than by marching, or when short periods they are separated from cooking facilities and do not carry cooked rations, the following articles are issued in lieu of all components of the ordinary ration. They constitute the travel ration.

ARTICLES. PER 100 RATIONS. Soft bread....................pounds... 112 1/2 Or hard bread...................do..... 100 Beef, canned....................do..... 75 Baked beans, 1-lb. cans.......number... 33 Or baked beans, 3-lb cans.......do..... 15 Coffee, roasted...............pounds... 8 Sugar...........................do..... 15

After troops have been substituted upon the travel ration for four consecutive days, they may be allowed canned tomatoes in addition to the travel ration at the rate of one pound of tomatoes per man per day. Unconsumed articles of the travel ration are not sold as savings but turned over to the commissary. When supplied with cooked or travel rations, they may be allowed 21 cents per man per day for the purchase of liquid coffee, in lieu of the coffee and sugar portion of the ration. If traveling under command of an officer, funds for the same purpose, at the same rate, are transferred to him, and at the end of the journey he transfers the unexpended balance, if any, to the nearest commissary.

BILLS OF FARE.

The following bills of fare are suggestive only; additional articles may be added as the company fund increases:

TABLE NO. 1. BREAKFAST. DINNER. SUPPER. SUNDAY...... Beef stew.Coffee.Bread. Roast beef, or pork and cabbage.Potatoes.Rice pudding, or duff.Bread. Dried fruit, stewed.Coffee.Bread. MONDAY...... Codfish hash.Coffee.Bread. Beef soup.Bread. Beef stew.Coffee.Bread. TUESDAY..... Meat hash.Coffee.Bread. Pork and beans.Bread. Dried fruit, stewed.Coffee.Bread. WEDNESDAY... Codfish hash.Coffee.Bread. Roast beef.Potatoes.Bread. Beef stew.Coffee.Bread.