INDIVIDUAL COOKING
[1256]. Importance of individual cooking. It often happens in campaign that it is impossible to have the field ranges and cooking utensils accompany the troops, and in such case each man must cook his own food in his mess kit. Also, it frequently happens that detachments operating away from their companies must do individual cooking.
All food we eat should be properly cooked, if not, stomach or intestinal trouble will result. Hence, the importance of every soldier learning how to cook in his mess kit the main components of the ration.
[1257]. Fire. Remember that the best fire for cooking is a small, clear one, or better yet, a few brisk coals. Dig a hole in the ground with your bayonet and make your fire in it with dry wood, starting it with paper, shavings, dry leaves or dry grass.
If preferred the fire may be made between two small flat stones or bricks, care being taken to so place the stones that the draft will pass between them. The mess pan can be placed on the stones, across the fire, and the cup for boiling the coffee at the end away from the draft where it will get the most heat.
This method will, as a rule, be necessary on rocky or stony ground.
[1258]. Recipes. The following recipes, which are based on the War Department publication, "Manual for Army Cooks," require the use of only the soldier's mess kit,—knife, fork, spoon, cup, and mess pan:
Meats
[1259]. Bacon. Cut side of bacon in half lengthwise. Then cut slices about five to the inch, three of which should generally be sufficient for one man for one meal. Place in a mesa pan with about one-half inch of cold water. Let come to a boil and then pour the water off. Fry over a brisk fire, turning the bacon once and quickly browning it. Remove the bacon to lid of mess pan, leaving the grease for frying potatoes, onions, rice flapjacks, etc., according to recipe.
[1260]. Fresh meat. To fry.—To fry, a small amount of grease (1 to 2 spoonfuls) is necessary. Put grease in mess pan and let come to a smoking temperature, then drop in the steak and, if about one-half inch thick, let fry for about one minute before turning—depending upon whether it is desired it shall be rare, medium, or well done. Then turn and fry briskly as before. Salt and pepper to taste.