RECIPES USED IN THE
Cooking Schools, U.
S.
ARMY.
WASHINGTON GOVERNMENT PRINTING 1906.
OFFICE.
erty
of
the
Governmpi^I
United
RKCIPKS USED IN THE
Cooking Schools, U.
S.
ARMY.
WASHINGTON:
GOVERNMENT PRINTING 1906.
OFFICE.
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CONTEXTS. Page.
Title
page
.-.
RECIPES.
Soups:
Bean Beef Bouillon
Pea Potato Rice Spanish
Tomato, cream
Tomato and corn Vegetable
Fish and Oysters: Codfish balls
Salmon, boiled Salmon, creamed, on toast with egg sauce
10
Salmon
10
Oyster potpie
10
Sauces:
Army Army
11
chocolate
11
Cream Egg
11
Spanish
11
Tomato, for baked beans
13
Tomato, cream
12
White
12
11
Gravies:
Browned
12
flour for
Burnt sugar
12
Cream
12 (3)
Meats:
Pago.
Bacon and Pork Bacon Bacon and liver Boston baked pork and beans
13 13 13
Beef-
Ala mode
13
14
Boiled (corned) and cabbage
14
Croquettes ......
14
Fritters
14
Hash
15
Hearts stuffed with bread dressing
15
Loaf
15
Roast
15
Steak, broiled
16
Steak and onions
._
Stewed Stew with dumplings
16 16 17
Chili con carne
17
Crepinettes de veau
17
Hamburger
16
steak
Mutton potpie
18
Pot roast
18
Vegetables:
Baked beans
18
Potatoes
Baked
18
Baked, swe^t, and apples
19
Balls
19
Boiled
19
Creamed
19
Escalloped
21
Fried
20
German
fried
20
Lyonnaise
20
Mashed.
20
Salad
20
Saratoga
21
Vegetables
Continued.
Page.
MushFried...
21
Indian corn meal
22
Macaroni and cheese
22
Bread:
Corn
22,23
Dressing
23
toast or fried
23
Rye and graham
24
Biscuits
English tea
24
For twenty men Cakes
24
Buckwheat New England corn johnny
24
White-bread batter
25
25
Muffins
Corn meal
25
Graham gems
25
Hot
26
Puddings, etc.
Apple
26
._..
Apple dumplings
26
Apple
fritters
26
Apple
roll
...
26
Apple stewed or apple sauce
27
Cornstarch
27
Cracker
27
Custard
28
Custard bread
28
English plum
28
Fruit
28
Peach...
29
Peach
29
fritters
Plum
29
Rice
30
Tapioca
30
Sauce:
Page.
For apple Brandy
fritters
30 31
Desserts:
Cakes
Ginger
31
Griddle.
31
Rice
33
Ginger snaps
31
Ice cream, cheap
32
Lemon
32
sherbet
Orange sherbet
33
PieApple
33
Pumpkin
33
Prunes, stewed
34
Coffee: Party.
34
Soldier's
34
RECIPES USED IN THE COOKING SCHOOL, U. S. ARMY. SOUPS. Bean soup Take
(for
20 men).
pounds beans and soak overnight in about
quarts of boiling water and or
till
Add
done.
make
AVlien ready to
quarts of water.
let boil
pound
for about
Put on the
then
it is
and
stove
hours,
chopped onions and
fine
season with salt and pepper to taste. collander.
the soup add
Strain thru
come
let
to
boil,
ready to serve.
Beef stock. bones and pieces of meat not used for any
Select
special purpose, place in
boiler of cold water,
stand on back of stove and
let
simmer.
At end
hours strain into another vessel and
about
ready for
and of
then
use.
Bouillon soup (for 20 men).
Take
quarts beef stock, put on stove and
add
to boil; taste.
Add
onion, chopped
fine, salt
let
come
and pepper
to
tablespoonfuls burnt sugar and strain
thru fine strainer and serve "en crotons."
Pea soup Take
(for
20 men).
quarts
peas,
quarts
of
water,
pepper,
can evaporated cream, onions.
until soft,
and strain thru
collander.
salt
Boil
Slice
and peas
and fry
Add
onions in brown grease until brown.
or
onions,
per to
and beef stock
to the pea soup.
cream,
Salt and pep-
tast^.
E/ice sou;.
Take
pounds
pepper to
gallons beef stock, salt and
rice,
Boil for
taste.
hours.
Potato soup (for 20 men).
Take 10 or 12
potatoes, boil, mash,
quart of boiling milk or cream.
with
seasoned soup stock ready,
made with
Ham
bones and the usual vegetables. be used.
Slightly thicken
it
and mix them
Have
well-
beef and veal
bones can also
while boiling, which will
prevent the potatoes from settling to
bottom.
Mix
quarts of this stock with the potato cream, strain
and season well; add
sprinkling of
hot without boiling.
parsle}''
all,
and keep-
quarts, 40 cents.
Cost of
Spanish soup (for 20 men). Take
quarts beef stock,
sized onions
chopped
simmer for about
and keep hot
till
hour.
Season with
No
served.
(for
quarts beef stock,
onions chopped
thru
peppers chopped let
salt to
thickening in any
Strain this soup or not as desired.
Cream tomato soup
taste.
medium-
on stove and
boil or
Take
chili
Cayenne
little
soups.
or
fine,
fine,
taste
can tomatoes,
fine,
Let boil about collander.
cream; then serve.
20 men). cans tomatoes,
ounces
ounces sugar, salt and pepper to hour.
When
cooked strain
Just before serving add
can of
Vegetable soup. One-half boiler ful cabbage (2 heads) chopped; popounds,
tatoes,
with beef stock and cook not
less
ening (flour), salt and pepper to
Corn and tomato soup Take
Put
rice.
in
Thick-
hours.
taste.
(for 15
men). quart
the cob;
off
pint mixt vegetables, cut small
quarts seasoned beef stock.
up and season
Boil
to
quarts, 40 cents.
Cost of
taste.
than
quart green corn, cut
tomatoes, cut small in
pound
cans tomatoes; and
onions;
pounds chopped
chopped;
raw,
FISH AND OYSTERS. Codfish balls (for 20 men).
Take
pounds
codfish,
put in cold water and soak
Put in boiler the codfish hour. quarts cold water and let boil with about Drain the water from the codfish and pick out bones, or meat from bones. Run it thru hash machine. Take
overnight before being used.
hash machine;
pounds cold boiled potatoes, run
add pepper,
parsle}^,
ents all well together
batter of
and seasoning. and
eggs and
roll into
little
Work
the ingredi-
2-ounce balls.
milk.
Dip the
Make
balls into
the batter, then into cracker dust, and fry in hot boiling lard
till
nice
brown
color.
Serve hot.
Boiled Salmon.
Put
cans salmon, open, in pan of hot water, and
remain on stove of
ar
till
heated thru.
stock,
'^
Make
can evaporated cream,
let
sauce salt
and
10
pepper, and parsle}^ to
come
to
Mix
boil.
Put on stove
taste.
pound white
on
pint
flour in
Turn
water and thicken the mixture.
let
the salmon out
large platter and pour over the white sauce and
Can
serve hot.
either be served on toast or not.
Creamed salmon on men) Make cream
toast with
egg sauce
mon, remove from cans and put
Make an egg
boil.
Thicken with
gallon milk).
pound flour, season with salt and pepper, set on boil and it is then ready for use. let come to sauce:
some
Add
stale
hard-boiled
bread
eggs,
chopped
over, then serve.
Garnish
Salmon croquettes Take
(for
eggs, season with salt
toast
toast,
pour sauce
if desired.
20 men). Grind thru hash
and pepper.
Roll into cakes about
like biscuits.
Egg
pounds cold boiled potatoes,
cans
machine.
fine;
stove,
inches square, lay neatly on
or
Put the salmon on top of
dish.
sal-
quart milk (1 can evap-
quarts beef stock,
orated cream makes
cans
20
in vessel with about
pint beef stock and let come to sauce:
Take
adding eggs.
sauce,
(for
Make an egg
inches in diameter,
batter of
eggs and
little
Dip each salmon ball into the batter and then cracker dust. Fry in deep hot lard, same as fish
milk. into
balls or doughnuts.
Serve hot.
Oyster potpie (for 20 men).
Make lard,
enough
crust as follows
Take
ounces baking powder, to
make
stiff
dough.
pounds ounces
flour,
salt,
pound
and water
This does for any kind
11
Take cans oysters, fresh or cove oysters, bunch parsley. Put on pound butter, quart milk, Thicken with boil. pound stove and let come to
of meat pie.
flour,
mixt in
about
hour.
Should be baked
pint cold water.
SAUCES.
Army
sauce.
Take flour, salt
and pepper
burnt sugar. as
This
Add
to taste.
Sugar should
better.
is
it
pound mixt
quarts beef stock, thicken with
is
first
tablespoonfuls
be dissolved in water,
used over
fish,
steaks,
and
chops.
Army
chocolate sauce.
Take
dish pan water,
chocolate,
Cream
ounces
cornstarch.
sauce.
Made
Egg
pound
and
pounds sugar,
the same as apple-fritter sauce.
sauce.
Put on lard,
to boil
salt
and pepper.
^AHien done chop
can cream,
quarts water,
Thicken with
hard-boiled eggs
fine.
pound Then
ounces flour.
serve.
Spanish sauce (for 20 men). Take saucepan and tomatoes,
chopped per. suo^ar, 'te
or
chili fine,
pint beef stock,
in
peppers chopped tablespoonful
salt,
ounce lard or butter. hours or
till
ounces onions
ounce black pep-
tablespoonfuls browned
dashes red pepper,
simmer about
fine,
Set on stove and
done.
let
12
Tomato sauce
for
Take pounds
mash up with hands, add chopped, gallon vinegar, pound
baked beans.
cans tomatoes, onions,
sugar (dissolved in vinegar), salt and pepper to teaspoonful
each
Ca3^enne
pepper,
taste,
cinnamon,
and
cloves.
Tomato cream Made
sauce. can cream
Spanish sauce with
exactl}^ like
added.
White sauce Take cream, all
(for
20 men).
pound
flour
on stove until
can
ounces butter,
quarts beef stock,
with cold water to thicken.
boils,
then add the flour
till
Set
thickened.
Salt and pepper to taste.
GRAVIES. Brown; flour for gravy. Roast flour the same as roasting
coffee.
Cream gravy. Take per,
pan beef
stock,
and thicken with
flour,
can cream, salt and peplittle
butter if on hand.
Burnt sugar.
Made by
pomid sugar
frying
in
pan.
on stove and boil for about 15 minutes. color of the sugar
hot water and
let
is
Let remain TNHien
dark brown pour in
simmer about 15 minutes
till
the
quart done.
13
MEATS. BACON AND PORK.
Bacon.
Bacon should be soaked and fried
thin,
in cold water about
or
crisp.
Liver and Bacon. Cut and
liver in thin slices the
let
day
Wash
before.
soak in cold water, drain liver and
liver
dry out
let
Salt and pepper liver and put in
in sack or towel.
Fry bacon, then fry j^our liver in bacon One pound of bacon to pounds of liver.
flour.
grease.
Boston baked pork and beans (for 20 men). Take
pounds beans, put into soak overnight and hours next morning.
boil for
put into baking pan. quart molasses.
and
let
Season with
Slice
bake
Then draw water and
hours.
salt
(2 ounces),
pounds bacon and put in oven AYlien done they should be
chocolate-brown color. BEEF..
Beef
la
Take by
mode
pounds raw
well done.
fine,
and
pepper.
let
cook for
inch thick
beef, cut in slices
dishpan, set on stove, and
quarts beef stock and
Add
Take
20 men).
Take
inches square.
cover meat with till
(for
can tomatoes, hour.
pound browned
let it
onions chopped
Season with flour
Add
gill
salt
and
and mix with
quart cold water, pour over the beef and thickened.
simmer
let
vinegar and serve hot.
cook
till
14
Boiled beef (for 20 men). bake pan and
Take
pounds
cold water,
on
set
stove,
beef, cut in four pieces,
quarts
and
let
Then pour white
hours or until done.
boil for about
put in
sauce over beef and serve.
Boiled beef (corned) and cabbage (for 20 men).
pounds corned beef soaked overnight, reTake gallons fresh cold water move the water, add about hour, then add Let boil about to draw the salt out. pounds cabbage, cut in quarters and thoroly washt hours longer, and in cold water, and let boil about will then be ready to serve.
Beef croquettes. Take
pounds cold
pound onions chopped
machine; salt,
pepper, and mace. flour
the meat.
about
Make
fine;
thru hash
season with
white sauce:
ounces butter, thickened with
beef stock,
white
cooked, pass
beef,
pint
in
Set aside and
water;
pound
pour the sauce
let cool.
inches in diameter.
pint
Roll into croquettes
Beat up
eggs, dip the
croquettes into the eggs, then into cracker dust. in deep hot lard
over
Fry
same as doughnuts.
Beef fritters (for 20 men). Take eggs,
pounds
flour.
quart cold water,
thru hash machine.
ounces baking powder,
pounds
Stir this mixture all together
beat to consistency of fritter dough. o-ravv.
cooked, ground
and
Serve with brown *^
15
Beef hash. Take
pounds cooked meat ground
pound onions ground
in machine,
ground in machine.
toes
groimd sage
oven and bake brown
and
Season with
adding
to taste,
till
in machine,
pounds pota-
salt,
pepper, and
Put
quarts stock.
done
about
in
hours.
Beef hearts, stuffed with bread dressing (for 20
men). Take
beef hearts,
Then make
and dry thoroly. lows:
Two
quart
cold
loaves
water
chopped onions,
for
salt
stuff the hearts
bake pan with beef stock. Slice
stale
soaked
bread
about
and
in
cold
water,
bread stuffing as in
fol-
about
minutes,
15
ounces
and pepper and ground sage
pound lard; thoroly mix the
taste,
and
thoroly washt
stuffing together
with this mixture. little
Let bake about
to
Put neatly
grease and about
in
quarts
hours, basting frequently.
serve.
Beef loaf (for 20 men).
Take
pounds raw beef
chopped salt all
fine,
pound onions
fine,
pound cracker dust ground
and
chili peppers,
mixt thoroly
and
into
put in oven and baked for
eggs,
pint beef stock,
3-pound loaves, and
hours.
^^Tien baked, loaves are sliced
fine,
Baste frequently.
and served either hot or
cold.
Roast beef. Cut taste.
in pieces.
Place in pan.
Cover beef with
little
Salt and pepper to flour
to
brown
beef.
16
Pour
in
little
water to keep moist and furnish water
Koast from
for grav}^
hours, depending
to
upon
Baste well.
sizes of pieces of beef.
Broiled beefsteak. Grease meat and place on top of stove to cook. frequently until done,
Turn
or rare, as desired.
Salt and pepper and add
little
butter on top.
Cover
steak and put away.
Beefsteak and onions (for 20 men).
Take Put
pounds
cut
beef,
in
frying pan on stove with
about 20 minutes, or
till
done.
inch
steaks little
grease and fry
After the steaks are
dished up, put the onions in the hot grease and 15 minutes, or
let
fry
Onions served on top of beef-
done.
till
thick.
steaks.
Hamburg-er steak Take
(for
pounds raw
20 men).
beef,
pounds onions, season with
ground or chopped,
salt
and pepper.
together and roll out in round balls of
and
either put in oven
in deep hot pot.
Stewed beef Take
like
(for
ounces,
doughnuts
20 men). beef,
cut
in
inches long, put in bake pan, pour over
quarts of beef stock, parsley, salt
all
Serve.
pounds raw beef or cooked
strips about
flour
and bake, or fry
or
Mix
ounces onions chopped,
and pepper
mixt in about
to taste, thicken with
pint
water,
burnt sugar, to color the mixture, and the stove for about
hours, or
till
done.
bunch
pound
tablespoonfuls let
simmer on
IT
Beef stew with dumplings. pounds raw
Take
pounds
square,
cut
beef,
into
inch
pieces
diced about
inch square,
Put
can tomatoes, and season with salt and pepper. all
stove,
stock,
Make dumplings
Place in about
pan.
ingredients in
and
let
cook for about IJ hours.
pounds
batter of
pepper, mix
all
together
mixture about the
pint
little salt
and
Drop
thorolj^
of
size
eggs,
flour,
tablespoonfuls baking powder,
milk,
quarts beef
in
hickory nut and
the hot let
boil
about 15 minutes, and then serve good and hot.
Chili con carne (for
Take
20 men).
pounds cold boiled meat, cut into about ^-inch
put into baking pan enough bacon grease to
dices,
pounds onions
cover the bottom of pan, chop about fine,
and put the onions and beef in the hot greased Let the meat
frying
pan.
brown
color;
chop
fine
and
about
put into the mixture and
let
onions
brown nice
ounces chili peppers,
simmer for about
hour.
Take about pounds cold boiled beans, grind them thru hash machine and add to the boiled mixture; let simhour. mer about Season with salt, pepper, and tablespoonfuls burnt ground cloves. Add about sugar and let simmer 20 minutes longer and serve hot, either on toast or without.
Crepinettes de veau.
Take
Chop salt,
cakes
into
raw beef without fat. sausage meat; season with powdered sage,
cold cooked meat,
and plenty of black pepper.
and
fr}^
brown on both
Make
sides
into
shortl}^
little
before
18
Sixteen pounds cooked
Serve with gravy.
wanted.
pounds raw beef enough for 80 men.
meat and
Mutton potpie
20 men).
(for
Take
chopped in small
pounds potatoes chopped in small or
toes,
and
onions,
Thicken with browned beef stock. for about
pieces,
can toma-
pieces,
and pepper
salt
to
quarts water,
flour in
taste.
quarts
All cooked together, slowly, in open pan
Crust same as for oyster potpie.
hours.
Pot roast (for 20 men). Take let
pounds
brown
stock, salt fine,
Turn
and
beef,
put on stove in deep kettle and
Then add
for about 20 minutes.
and pepper let
to taste,
and
simmer for about
pint beef
onions chopped
hours until
done.
frequently.
VEGETABLES. Baked beans
(for
100 men).
Take 25 pounds dry beans that have been soaked overnight and drain off cover them (little over) with fresh water and boil for hour. This water will Divide them in
cook beans well.
and season with diced,
Baked
salt
large bake pans
and pepper and
pounds bacon,
gallon molasses, and bake at least
hours.
POTATOES.
potatoes.
Peel potatoes, wash thoroly,
and place in shallow
pan, season with salt and pepper, add sprinkle with
beef stock.
little
Bake
flour.
Put
in
in oven until done.
sliced onion, little
lard and
Id
Baked sweet potatoes and apples
(for
80 men).
Take 30 pounds sweet potatoes and 12 pounds ulh^
then peel and
minutes
Boil potatoes about
minute
Boil apples
sugar.
Put over
all
little
If apples are too sour, add
Bake
all
pan
in
slice.
in layer of potatoes,
then layer of apples, and so on.
brown
slice care-
then peel, core, and
Take greased bake pan and put butter or beef suet.
apples.
little
and serve
until done
warm. little
expensive, but an excellent holiday dish.
Potato balls (for 90 men).
Mash about salt
25 pounds boiled potatoes, season with
and pepper, and add
small balls and put into
and brown on both
little
pan with
milk.
into
ver}" little grease
sides.
Boiled potatoes (for 20 men).
Take 10 pounds in
tin boiler
potatoes,
boils, if
fork enters easily, they are done.
or
Remove
and serve good and
with or without skins.
Creamed Take
potatoes.
pounds raw potatoes, diced in 1-inch
boil until done, then
water, per,
off
let boil
fork into
stick
from stove and pour the water hot,
and put
and cover with cold water and
hour. potatoes
thoroly washt,
pour water
can cream, and
and thicken with
little
off;
add
pint cold water, then serve.
quart cold
parsley, salt
pound white
flour
pieces,
and pepmixt in
20
Fried potatoes. Boil with peelings on. then slice and fry in lard
and pepper
German
to taste.
pounds cold boiled potatoes, cut in round pounds onions chopped
add
slices
per to
Put
taste.
brown
20 men).
fried potatoes (for
Take
salt
and pep-
pound lard and fry
in about
and serve
color
fine, salt
to nice
hot.
Lyonnaise potatoes. Boil
pounds raw onions and oven
Take salt,
little
grease or lard.
in
Bake
in
and browned.
till
Mashed
Mix
pounds potatoes and
30
potatoes.
boiled potatoes, peel,
mash
well,
adding cream,
and pepper.
Potato salad (for 20 men).
Take
pounds
potatoes diced in J-inch
pounds onions, raw, chopped
pieces;
chopped
parsley
Make
fine;
season
French dressing
as
with
salt
follows:
tablespoonfuls sugar (brown or white)
red
ounce
pepper,
dry mustard,
fine;
bunch
and pepper. pint vinegar, or
dashes
pound bacon
Pour the vinegar mixture on the hot bacon and grease. Then set back on stove to keep warm, and when ready to serve pour the vinegar, chopped
grease,
fine
etc.,
and
fried.
over the potatoes,
etc.,
then serve.
21
Saratoga potatoes. Dice potatoes raw, boil them until done, then drain
and
set
away and
A'VTien cool
let cool.
Add
lard until nice and brown.
quart
onions,
Season with
flour.
salt
parsley and chopped
Thicken
milk.
rich
fry in butter or
pound
with
and pepper and serve
hot.
Escalloped potatoes (for 100 men).
Take 35 pounds cold
boiled potatoes,
cans condensed milk, and
Pare potatoes
flour.
fine
cheese,
basting-spoonfuls of
or
and
pounds
slice
Grate
them.
cheese
and mix cheese evenly with potatoes in bake pan.
Mix
with milk and dilute milk with water until
flour
potatoes are covered. It
is
ground beef
Add sieve
done,
(for
and
set
on stove and
and shake it
stove it
it
and
let
to thicken.
Then
set
simmer for about
Fry
to nice
Have about brown
flour
color.
all
the
on back or
Pour
inch deep and set aside to cool.
cool cut into 2-inch squares.
in frying pan.
in
thoroly
drops freely from the paddle.
dish pan about
with sirup.
Put the meal it
minutes.
or
for
gradually, stirring
commences
ounce
quarts water,
let boil
pounds corn meal.
when
larger quantity of finely
SO men).
quarts beef stock,
time, until
part
much
suet.
mush
Take salt,
in slow oven.
sometimes thought to be an improvement to
use less cheese and
Fried
Bake
till
into
When
pound lard Serve hot
22
Indian corn meal mush. Take
ounces corn meal,
ounce putting
salt. it
quarts boiling water,
Mix corn meal with
cold water before
prevent lumping.
Stir in slowly but
in, to
Cover closely
be careful to keep the water boiling.
and
boil
let
scorching.
hours.
2J
Take
off
frequently,
Stir
when
prevent
to
thick and let cool.
Eight
pounds corn meal enough for 80 men.
Macaroni and cheese
80 men).
(for
Break 14 pounds macaroni
into convenient lengths
Use eight Boil from 20
and put into boiler of boiling salted water. times as
much water
as macaroni.
Draw
to 30 minutes, until tender.
macaroni into
w^ell-greased bake
moderate
1^
oven
hours
or
off
pan and bake in
until
Two
with the following dressing:
water and pour
done,
cans
then
cover
tomatoes,
gallons beef stock, salt and pepper to taste, teaspoonful
thyme or
Put
all
little
bay
leaves,
and
small boiler on
the dressing in sieve
fire
and keep
ncor nc orpo po at ated ed
Pass
and pour over macaroni.
Grate
stirring until ingredients are
dressing thru
suet or butter.
little
over macaroni and sauce
el
or
pounds
cheese.
BKEAD, BISCUITS, ETC. Corn bread Take
pound
2-|-
(for
pounds white
butter,
quart milk, rately,
20 men).
ounce
pound
flour,
lard,
2^ pounds corn meal,
ounces baking powder,
eggs (yolks and whites) beaten sepasalt,
ounces brown sugar.
Mix
all
23
bake pan well and pour in
Grease
thoroly together.
the mixture and let bake about 45 minutes or
broom straw comes out clean and dry Test with
Corn bread Take
it
(for 15
wet or
if
stuff
cup
heaping cups yellow corn meal,
spoonful
Melt lard, add the
Bake
hour in greased pan.
Bread dressing pounds
(for
chopped
ground
salt
then
and
up pour
let
put in cold water and
drain
and pepper
or bacon grease.
in oven
20 men).
pounds
fine
Beat fast and thoroly.
last.
stale bread,
minutes,
15
tea-
powder with corn meal and
Sift baking
flour.
Take
table-
Beat eggs thoroly, whites and yolks
salt.
separately.
teaspoonful lard,
flour,
teaspoonfuls baking powder,
spoonfuls sugar,
dish
done:
is
it
men).
eggs, 2J cups sweet milk,
suet,
If
into center of cake.
not done.
sticks,
soak
done.
till
let
Have
off
raw onions; ounce sage, pound lard, butter,
Thoroly mix together and
bake about
hour.
When
set
ready to
quarts beef stock over the dressing and
then serve.
French toast or fried bread Take Beat season
loaves
old
bread
eggs well
with
salt
and pepper.
20 men).
(for
left,
and
Add Add
cut
pint
slices.
milk,
and
tablespoonfuls
ounces Put on stove in frying pan with Dip the slices of bread in the egg batter and
of sugar. butter.
in
put in pan and fry
nice brown.
Serve hot.
24
Kye and graham Take
wheat
bread.
graham
flour,
(or rye)
quart molasses for 100 pounds dough.
Make sponge
dough system.
add
flour,
Use sponge and
of wheat flour.
English tea biscuit (for 80 men). Take 16 pounds
quarts cold
lard,
pounds granulated sugar,
water,
ounces caraway
ounces ammonia, "for baker's use,"
seed,
baking powder.
Bake
pounds
flour,
ounces
Cut with regular or fancy
Ammonia
in moderate oven.
cutters.
"for baker's use"
can be had in any reliable drug store,
ounces for 10
cents.
Biscuits (for 20
Take
pounds
powder,
pounds
flour,
ounce
quarts Avater (cold),
gether like dough, making
pan before putting
in
ounces baking
lard,
medium
biscuits.
stiff
to-
Grease
dough.
dough
Roll
-J
inch
Place in pan close together and bake for 15
thick.
minutes or
till
they are twice their original
Before baking biscuits
size.
with
fork to
have them hold their shape.
Buckwheat cakes Take
pounds
with cold water
Add hot.
ounce
Bake
salt.
sirujD
20 men).
self-raising till
it
will
Have cake
for about
side turn over
and
(for
and send
buckwheat
flour
and mix
pour easily from spoon. griddle well greased and
minutes. to table
^Ylien done on one
good and
used to eat with cakes.
hot.
Butter
25
New England Take
corn johnnycake (for 80 men).
pounds corn meal,
pounds
pounds
flour,
granulated sugar, 1^ pounds lard, ounces salt, cans evaporated cream, 18 12 ounces baking powder.
Rub
in lard with
water.
Bake
'\A'lien
hand and make
well mixt pour into
at once in
with cold
well-greased pan.
moderate oven.
Eggs may be reduced
Note.
fine batter
if
baking powder
is
increased.
White-bread batter cakes (for 80 men). Take
pounds bread crumbs,
pounds
tablespoonfuls baking powder, IJ ounces
water or milk to mix
Remove
it.
all
eggs,
flour, salt,
cold
dark crusts from
the bread and soak in cold water until soft, press out dry,
mash smooth, add
and powder.
flour,
water (or milk), eggs,
It alwaj^s improves batter cakes to beat
the eggs light before mixing or sirup needed for above.
them
in.
No
shortening
Cost 60 cents.
Corn-meal muffins (for 90 men). Take sugar,
ounces thin
pounds
dozen eggs, salt,
pounds corn meal,
flour,
pounds
tablespoonfuls baking powder,
and about
gallon water.
Mix up
to
dough and bake.
Graha^m gems or muffins (for 20 men). pounds wheat flour, pounds graham flour, Take ounces baking ounce salt, pound melted butter, quart milk, and thoroly beat these eggs, powder, Have gem pans nicely greased. Pour ingredients. Put in the batter and fill gem pans about half full. in
verv hot oven and bake 20 minutes.
26
Hot muffins Take
pounds
ounce baking powder,
flour.
ounces lard or butter,
salt,
make
or milk to
the
20 men).
(for
gem pans
or muffin
and enough water
eggs,
batter to drop
mugs and
ounce
from spoon. fill
mugs
Grease
half full of
dough and bake.
PUDDINGS, ETC. Apple pudding Same
20 men).
(for
as peach pudding, except use apples instead of
peaches.
Apple dumplings. Take
pounds pie dough and
Put on each
inches, rather thin.
b}^
out in strips about
roll
strip
spoon-
ful of stewed apples, evaporated (if green fresh apples
use raw), and fold over the four corners and roll in
round or
ball.
done.
till
Put
in oven
and bake about 45 minutes
Serve hot with
white
sauce
(sweet
cream).
Apple
20 men).
Take ounce
pounds
salt,
flour,
eggs broken in
ounces baking powder,
quart stewed apples.
cream,
flour until it is thick
enough
pints water,
flour,
to
Mix
all together.
drop from spoon.
can
Add Fry
in hot lard like doughnuts.
Apple
roll (for
Take powder,
make
pounds ounces
20 men). pound lard, ounce baking mix with cold water, enough to
flour, salt,
thick dough,
pound dried
apples, soak
and
27 Roll out dough similar to cinnamon
cook.
Break and beat an egg and
greased bread pan.
in
The egg
paint rolls with this to brown color. necessary, but
makes
it
place
roll,
Place in oven
look well.
rolls
not
is
and bake.
Stewed apples or Take
20 men).
(for
sugar,
pounds apples, 1^ pounds lemon, squeezed and peeling in, cinnamon and
nutmeg
to taste.
quart water,
Put
on stove and
all
let
cook about
Soaking of apples not necessary.
hour.
Cornstarch pudding (for 20 men). Take
pound cornstarch,
pound sugar (granulated),
quart cream or milk,
quarts water,
cinnamon,
tablespoonful
meg.
boiling
Stir in cream, salt, sugar, cinnamon,
and nut-
the water and
Set
Heat water
to
Dissolve
the
cornstarch
to
cool
dishes, etc.
add the eggs, well beaten.
in
any kind of
Flavor with lemon,
baking pan and bake about
cream sauce for
of
Boil briskly
cups,
vegetable
desired.
etc., if
well-greased
this into
hour in
portion
avoid scorching.
to
A^essels,
For baked cornstarch, pour
Make
small
in
few minutes, stirring often
for
salt,
nutmeg,
teaspoonful
dozen eggs, when practicable. point.
ounces
moderate oven.
this.
Cracker pudding. Take water, peaches,
dishpanful cracker meal (part bread soaked),
pounds sugar. stewed,
same made
on top.
as follows:
pounds sugar,
ounces
Mix up Bake in
can
cream and
oven.
Sauce for
gallons water, salt,
and
pound
cans cream, cornstarch.
28
Custard pudding" (for 20 men).
Take
ounce
quart water,
quarts milk,
salt,
eggs,
pounds sugar, and thoroly beat
Have
baking pan well greased and pour the mixture
and bake about
in
Can
either flavor
pudding
hour or
straw in
is
comes out clean
it is
done, then serve.
till it is
The
or not.
it
best its
together.
all
way
to test this
If straw
center.
done, if particles stick to straw
it
not done.
is
Custard bread pudding (for 20 men). Take
pounds
stale or fresh bread, cut into small
custard of Then make nutpound granulated sugar, eggs, pound cornstarch. salt (very little),
inch each
bits,
quarts milk,
meg,
little
Put
stove
other
ingredients,
way.
and
let
come
and when
it
the
to boil,
thickens
Pour over the diced bread and serve
it
is
done.
hot.
English plum pudding (for 80 men). Take
brown sugar, chopped of
pounds currants, IJ pounds pounds beef suet pound orange peel,
pounds fine
raisins,
and freed from
lemons, IJ ounces mixt spices,
eggs, li pints, milk,
Mix
fiber,
glasses
up with cloth Serve with brandy sauce. well, tie
pounds
flour, peel
pinches
salt,
15
brandy or best whisky.
in cans, boil
or
hours.
Fruit puddings.
Are exactly as the fruit rolls, only the crust is put Filling put in pie. pan the same as making in and cooked with
top crust.
29
Peach pudding Take
(for
pounds
the consistency of
to (to
Make
done.
till
salt,
pound
cake batter
Have
drop easily from spoon).
greased pan, pour the mixture, and hour, or
ounce
suet,
Beat these ingredients
pint
all
dough
pound beef
flour,
ounces baking powder, 12 eggs,
quart milk, sugar, and
20 men).
let
well-
bake about
white sauce as follows:
pint flour, 1^ pounds sugar, pounds stewed peaches, and set on stove. Let come to boil.
quart milk,
Make
pound cornstarch and
thickening of
water, and pour into the mixture
when ready
to serve
till
it
pint
thickens,
pour over pudding and
and
set in the
oven for about 15 minutes to bake nice and brown.
^Vhen done
Peach
serve.
fritters (for
Take ounce
20 men).
flour,
salt,
eggs broken in
ounces baking powder, flour,
quart stewed peaches, mix
cream,
flour until it
is
pints water, all together.
thick enough to drop from spoon.
can
Add Fry
in hot lard like doughnuts.
Plum
pudding" (for 80 men).
Take
pounds beef suet chopped fine and freed from fiber, 2J pounds stale bread crumbs thoroly grated, pound brown sugar, rind of lemons, pound flour, pounds currants, 1^ pounds citron, nutmegs, 15 eggs, 1^ Put in deep pan,
pounds
mix
raisins,
well, tie
up
Avith cloth in cans, boil
to
hours.
Serve with cream sauce.
Everything mentioned, except eggs, should be prepared the day before. Cost about $2.75.
30
Rice pudding (for 20 men).
Put on
stove in
tin
pound of
boiler
Let boil about
quarts of water.
hour or
then remove from stove and add
pound
pound
sugar,
can cream diluted in
meg, cinnamon, and
mixture into the oven and till
pound
lard,
raisins,
and
bake pan and put
Grease let
done,
Season with nut-
pint water.
salt.
till
pound
eggs,
currants,
rice in
cook for about
hour or
done.
Tapioca pudding (for 20 men). Take
j^ounds tapioca and boil in
Remove from
for 20 minutes.
pint cold water
quart
fire
pound sugar, nutmeg, cinnamon, pound butter, and eggs well beaten all
fresh milk (cow's), salt,
and
Mix
together.
dish and bake
cream
all
Put
thoroly together.
hour or
till
in
pudding
done, and serve with sweet
sauce.
Sauce for apple fritters (for 20 men). Take
pound cornstarch,
quarts boiling water.
can cream.
Dissolve starch in
little
cold water to
boil ilin in wa wate ter. r. make creamy paste of it. Pour cream in bo Pour in cornstarch water when other water is boiling Remove from well. Add ounces butter, stir well. stove pound granulated sugar, flour with little salt.
nutmeg, cinnamon, lemon extract, and pinch of Serve hot with
Note. fritters
In
frying
fritters.
fritters
remain in grease;
Fritters also hot.
do
not
the}^ will
let
particles
burn the grease.
of
31
Brandy
sauce.
Take some good melted butter with new sweet milk, Sweeten to taste and according to amount required. add about
glasses of brandy.
DESSERTS. Ginger cakes. Take
pounds
Then add
pounds sugar, and rub together.
lard,
dozen eggs
(3
time).
at
teaspoonful cinnamon,
ounces ginger in about
gallon molasses, IJ ounces soda
salt.
pounds
spoonfuls baking powder). cake dough.
(3
Slack so as to drop from
pinch
heaping spoon. till
tea-
Make
flour.
bake pans and bake 25 or 30 minutes
in
Then put
Put
done.
Griddle cakes (for 20 men).
Take ounce
salt,
pounds
ounces
flour.
10 eggs.
can cream,
thick batter.
to
baking powder. quart water.
Mix
Fry on cake griddle
with griddle greased with bacon rind or grease.
Ginger snaps (for 100 men). pounds gallon molasses, Take 16 pounds flour, ounces ammonia ounces powdered ginger, sugar, ounces baking soda, 2J ounces salt, Cut with regular cut2^ ounces powdered cinnamon. AATien about to put in the oven cover the tops of ter.
''for
baker's use,"
the cakes with
wet
spread and present
cloth. fine
This will cause them to
appearance.
32
Rice cakes No.
Take 10 pounds
rice
ounces baking powder,
lard,
Roll upon pastry board and shape into
cans cream. cakes with
pounds granulated
flour, -2^
pounds butter or
sugar,
80 men).
(for
Bake
cake cutter.
One dozen eggs added
slow oven.
in
above will make
to
fine
appearance.
Cheap ice
ice
cream
pounds granulated sugar,
quarts milk,
cans evaporated cream or
tablespoonfuls cornstarch, quarts fresh milk,
Mix
milk.
-1
ounces
together,
and
the
add cold milk
Strain
add the
all,
is
thorol}^ $1.03.
Lemon
there
Two
when will
thoroly
salt
sugar mixture,
and cook 20 minutes. and occasionally after
add more sugar
if
needed, and
Freeze as usual.
flavoring.
boiled
boiler,
smooth,
constantly until
This
more sugar and cream.
increased by adding
milk
the
cup of
milk, turn back the
mixture into the double
cold
to
well mixt add
that.
bottle flavoring
salt,
Boil the milk and cream, reserving
extract.
Stir
quart
to
cream).
Take
when
men
40 men,
(for
the cornstarch
is
be no taste of
dozen eggs
may
when
may
be
If the
added and cooked cornstarch.
Cost,
be added to enrich cream.
sherbet (for 40 men).
Take
pounds granulated sugar.
boiling water.
wafer-like
Shave
parings,
off peel
being
quarts
from 12 lemons in thin
careful
lighter-colored rind below the oil
to cells.
take
none
of
Put parings
bowl and add boiling water and
into
let it
stand 10
Cut the lemons in squeeze out juice and add
half, re-
minutes closely covered.
move the
seeds,
sugar,
the
to
water.
AMien cold strain thru
fine
more
add
needed,
If
strainer
it,
into
with
sugar.
can and
freeze at once.
sherbet (for 40 men).
Take
tablespoonfuls gelatin,
orange
juice,
Soak the gelatin
Cut the oranges
pint cold water. the seeds
and squeeze
Add
or bowl.
all
sugar to
in the boiling water
Strain
pounds granulated
pints cold water,
pints boiling water.
sugar,
in
remove
in halves,
er
the juice into
Dissolve
juice.
and add
all to
can and freeze.
all
pints
or
the gelatin
mixture in pitcher. If oranges are very
sour use more sugar.
Apple pie
(for
20 men).
Take 2} pounds stewed apples, season with cinnalemon, and skin chopped fine. mon, juice of Crust: pounds
flour
Pumpkin Take
and
pie (for
pounds
20 men).
pumpkins and
off
peel
and cut in about
and
squares, cover
Drain
lard.
let
boil
about
water and mash thoroly and add
or
hour.
pound
pound sugar. Season with quart ounce salt and nutmeg and cinnamon, and milk and Set on stove and let eggs beaten together. butter or bacon grease,
come
to
boil,
then
it is
readv.
Remove and
let cool.
Stewed prunes Take
(for
20 men).
pounds prunes,
cover and
let
Flavor with
cook
set
hours, or
on stove with water to till
soft
pounds sugar and serve
and well done.
cold.
COFFEE. Coffee for party.
Take
pounds
Water
eggs.
coffee,
5^ gallons water, and whites of
just boiling.
Soldier coffee (for 20 men).
Put on stove 2| gallons water and Add pound ground coffee and let utes.
Remove from
water to
settle
it.
stove
let
come
boil about
and put in about
It is then
to
ready for use.
boil.
min-
pint cold
