Recipes Used in the Cooking Schools, U. S. Army

by United States. Army

Tomato sauce for baked beans.

Take 5 cans tomatoes, mash up with hands, add 2 pounds onions, chopped, ½ gallon vinegar, 1 pound sugar (dissolved in vinegar), salt and pepper to taste, 1 teaspoonful each Cayenne pepper, cinnamon, and cloves.

Tomato cream sauce.

Made exactly like Spanish sauce with 1 can cream added.

White sauce (for 20 men).

Take 2 quarts beef stock, 2 ounces butter, ½ can cream, ¼ pound flour with cold water to thicken. Set all on stove until boils, then add the flour till thickened. Salt and pepper to taste.

GRAVIES.

Brown flour for gravy.

Roast flour the same as roasting coffee.

Cream gravy.