| Page. | |
| Title page | [1] |
RECIPES.
| Soups: | |
| Bean | [7] |
| Beef | [7] |
| Bouillon | [7] |
| Pea | [7] |
| Potato | [8] |
| Rice | [8] |
| Spanish | [8] |
| Tomato, cream | [8] |
| Tomato and corn | [9] |
| Vegetable | [9] |
| Fish and Oysters: | |
| Codfish balls | [9] |
| Salmon, boiled | [9] |
| Salmon, creamed, on toast with egg sauce | [10] |
| Salmon croquettes | [10] |
| Oyster potpie | [10] |
| Sauces: | |
| Army | [11] |
| Army chocolate | [11] |
| Cream | [11] |
| Egg | [11] |
| Spanish | [11] |
| Tomato, for baked beans | [12] |
| Tomato, cream | [12] |
| White | [12] |
| Gravies: | |
| Browned flour for | [12] |
| Burnt sugar | [12] |
| Cream | [12] |
| Meats: | |
| Bacon and Pork— | |
| Bacon | [13] |
| Bacon and liver | [13] |
| Boston baked pork and beans | [13] |
| Beef— | |
| A la mode | [13] |
| Boiled | [14] |
| Boiled (corned) and cabbage | [14] |
| Croquettes | [14] |
| Fritters | [14] |
| Hash | [15] |
| Hearts stuffed with bread dressing | [15] |
| Loaf | [15] |
| Roast | [15] |
| Steak, broiled | [16] |
| Steak and onions | [16] |
| Stewed | [16] |
| Stew with dumplings | [17] |
| Chili con carne | [17] |
| Crepinettes de veau | [17] |
| Hamburger steak | [16] |
| Mutton potpie | [18] |
| Pot roast | [18] |
| Vegetables: | |
| Baked beans | [18] |
| Potatoes— | |
| Baked | [18] |
| Baked, sweet, and apples | [19] |
| Balls | [19] |
| Boiled | [19] |
| Creamed | [19] |
| Escalloped | [21] |
| Fried | [20] |
| German fried | [20] |
| Lyonnaise | [20] |
| Mashed | [20] |
| Salad | [20] |
| Saratoga | [21] |
| Mush— | |
| Fried | [21] |
| Indian corn meal | [22] |
| Macaroni and cheese | [22] |
| Bread: | |
| Corn | [ 22, 23] |
| Dressing | [23] |
| French toast or fried | [23] |
| Rye and graham | [24] |
| Biscuits— | |
| English tea | [24] |
| For twenty men | [24] |
| Cakes— | |
| Buckwheat | [24] |
| New England corn johnny | [25] |
| White-bread batter | [25] |
| Muffins— | |
| Corn meal | [25] |
| Graham gems | [25] |
| Hot | [26] |
| Puddings, etc. | |
| Apple | [26] |
| Apple dumplings | [26] |
| Apple fritters | [26] |
| Apple roll | [26] |
| Apple stewed or apple sauce | [27] |
| Cornstarch | [27] |
| Cracker | [27] |
| Custard | [28] |
| Custard bread | [28] |
| English plum | [28] |
| Fruit | [28] |
| Peach | [29] |
| Peach fritters | [29] |
| Plum | [29] |
| Rice | [30] |
| Tapioca | [30] |
| Sauce: | |
| For apple fritters | [30] |
| Brandy | [31] |
| Desserts: | |
| Cakes— | |
| Ginger | [31] |
| Griddle | [31] |
| Rice | [32] |
| Ginger snaps | [31] |
| Ice cream, cheap | [32] |
| Lemon sherbet | [32] |
| Orange sherbet | [33] |
| Pie— | |
| Apple | [33] |
| Pumpkin | [33] |
| Prunes, stewed | [34] |
| Coffee: | |
| Party | [34] |
| Soldier’s | [34] |
RECIPES USED IN THE COOKING
SCHOOL, U. S. ARMY.
SOUPS.
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.