Chili con carne (for 20 men).
Take 4 pounds cold boiled meat, cut into about ½-inch dices, put into baking pan enough bacon grease to cover the bottom of pan, chop about 2 pounds onions fine, and put the onions and beef in the hot greased frying pan. Let the meat and onions brown nice brown color; chop fine about 3 ounces chili peppers, put into the mixture and let simmer for about 1 hour. Take about 5 pounds cold boiled beans, grind them thru hash machine and add to the boiled mixture; let simmer about ½ hour. Season with salt, pepper, and ground cloves. Add about 3 tablespoonfuls burnt sugar and let simmer 20 minutes longer and serve hot, either on toast or without.
Crepinettes de veau.
Take ⅔ cold cooked meat, ⅓ raw beef without fat. Chop into sausage meat; season with powdered sage, salt, and plenty of black pepper. Make into little cakes and fry brown on both sides shortly before wanted. Serve with gravy. Sixteen pounds cooked meat and 8 pounds raw beef enough for 80 men.
Mutton potpie (for 20 men).
Take 6 pounds mutton chopped in small pieces, 5 pounds potatoes chopped in small pieces, 1 can tomatoes, 2 or 3 onions, and salt and pepper to taste. Thicken with browned flour in 4 quarts water, 2 quarts beef stock. All cooked together, slowly, in open pan for about 2 hours. Crust same as for oyster potpie.
Pot roast (for 20 men).
Take 8 pounds beef, put on stove in deep kettle and let brown for about 20 minutes. Then add 1 pint beef stock, salt and pepper to taste, and 2 onions chopped fine, and let simmer for about 2 hours until done. Turn frequently.
VEGETABLES.
Baked beans (for 100 men).