Recipes Used in the Cooking Schools, U. S. Army

Transcriber’s Note
WASHINGTON: GOVERNMENT PRINTING OFFICE, 1906.
RECIPES.
RECIPES USED IN THE COOKING SCHOOL, U. S. ARMY.
Bean soup (for 20 men).
Take 3 pounds beans and soak overnight in about 2 quarts of water. When ready to make the soup add 2 quarts of boiling water and let boil for about 2 hours, or till done. Add ¼ pound fine chopped onions and season with salt and pepper to taste. Strain thru a collander. Put on the stove and let come to a boil, then it is ready to serve.
Beef stock.
Select beef bones and pieces of meat not used for any special purpose, place in a boiler of cold water, and stand on back of stove and let simmer. At end of about 6 hours strain into another vessel and it is then ready for use.
Bouillon soup (for 20 men).
Take 5 quarts beef stock, put on stove and let come to boil; add 1 onion, chopped fine, salt and pepper to taste. Add 2 tablespoonfuls burnt sugar and strain thru fine strainer and serve “en crotons.”
Pea soup (for 20 men).