Put 12 gallons water into a suitable vessel (or divide if necessary), on the fire; when boiling, add 3 lbs. ground coffee, mix well with a spoon; leave on the fire a few minutes longer; take it off, and pour in ½ a gallon cold water; let it stand till the dregs subside, say from 5 to 10 minutes; then pour off and add 6 lbs. sugar. If milk is used, put in 12 pints, and diminish the water by that amount.
No. 2.
FRESH BEEF SOUP FOR ONE HUNDRED MEN.
Take 75 lbs. beef; cut into pieces of about ¼ lb. each; 15 gallons water; 8 lbs. mixed vegetables; 10 small tablespoonfuls salt; 2 small tablespoonfuls ground pepper; some cold bread, crackers, or 3 lbs. rice, to thicken; place on the fire; let it come to a boil; then simmer for 3 hours. Skim off the fat and serve.
No. 3.
SOYER'S STEW FOR ONE HUNDRED MEN.
Cut 50 lbs. fresh beef in pieces of about ¼ lb. each, and with 18 quarts of water put into the boiler; add 10 tablespoonfuls of salt, two of pepper, 7 lbs. onions, cut in slices, and 20 lbs. potatoes peeled and sliced; stir well, and let it boil for 20 or 30 minutes; then add 1½ lbs. flour previously mixed with water; mix well together, and with a moderate heat simmer for about two hours. Mutton, veal or pork can be stewed in a similar manner, but will take half an hour less cooking. A pound of rice or plain dumplings may be added with great advantage.
No. 4.
SUET DUMPLINGS.
Take 10 lbs. flour, 15 teaspoonfuls of salt, 7 of ground pepper, 7 lbs. chopped fat pork or suet, 5 pints water; mix well together; divide into about 150 pieces; which roll in flour, and boil with meat for 20 or 30 minutes.—If no fat or suet can be obtained, take the same ingredients, adding a little more water, and boil about 10 minutes. Serve with the meat.
No. 5.
TO FRY MEAT.
Place your pan on the fire for a minute or so; wipe it clean; when the pan is hot, put in either fat or butter (fat from salt meat is preferable); then add the meat you are going to cook; turn it several times, to have it equally done; season to each pound a small teaspoonful of salt and a quarter of pepper. A few onions in the remaining fat, with the addition of a little flour, a quarter pint of water, two tablespoonfuls of vinegar, or a few chopped pickles, will be very relishing.