Indian corn meal mush.
Take 5 ounces corn meal, 2 quarts boiling water, 1 ounce salt. Mix corn meal with cold water before putting it in, to prevent lumping. Stir in slowly but be careful to keep the water boiling. Cover closely and let boil 2½ hours. Stir frequently, to prevent scorching. Take off when thick and let cool. Eight pounds corn meal enough for 80 men.
Macaroni and cheese (for 80 men).
Break 14 pounds macaroni into convenient lengths and put into boiler of boiling salted water. Use eight or ten times as much water as macaroni. Boil from 20 to 30 minutes, until tender. Draw off water and pour macaroni into a well-greased bake pan and bake in a moderate oven 1½ hours or until done, then cover with the following dressing: Two cans tomatoes, 2 gallons beef stock, salt and pepper to taste, teaspoonful thyme or a little bay leaves, and a little suet or butter. Put all the dressing in a small boiler on fire and keep stirring until ingredients are well incorporated. Pass dressing thru a sieve and pour over macaroni. Grate over macaroni and sauce 6 or 8 pounds cheese.
BREAD, BISCUITS, ETC.
Corn bread (for 20 men).
Take 2½ pounds white flour, 2½ pounds corn meal, ¼ pound butter, ¼ pound lard, 2 ounces baking powder, 1 quart milk, 8 eggs (yolks and whites) beaten separately, 1 ounce salt, 2 ounces brown sugar. Mix all thoroly together. Grease a bake pan well and pour in the mixture and let bake about 45 minutes or till done. Test with a broom straw into center of cake. If it comes out clean and dry it is done; if wet or stuff sticks, not done.
Corn bread (for 15 men).
Take 2 heaping cups yellow corn meal, 1 cup flour, 3 eggs, 2½ cups sweet milk, 1 teaspoonful lard, 2 tablespoonfuls sugar, 3 teaspoonfuls baking powder, 1 teaspoonful salt. Beat eggs thoroly, whites and yolks separately. Sift baking powder with corn meal and flour. Melt lard, add the last. Beat fast and thoroly. Bake ½ hour in greased pan.
Bread dressing (for 20 men).