Part 1

Transcriber’s Note

The punctuation, hyphenation and unusual spelling of the original text has been retained in this transcription. Correction of a typographical error is as noted at the end.

Bold text is denoted by =equal signs= while small capitals in the original text have been transcribed as ALL CAPITALS.

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RECIPES

USED IN THE

COOKING SCHOOLS,

U. S. ARMY.

WASHINGTON: GOVERNMENT PRINTING OFFICE, 1906.

CONTENTS.

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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.

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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.

=Beef stock.=

Select beef bones and pieces of meat not used for any special purpose, place in a boiler of cold water, and stand on back of stove and let simmer. At end of about 6 hours strain into another vessel and it is then ready for use.

=Bouillon soup (for 20 men).=

Take 5 quarts beef stock, put on stove and let come to boil; add 1 onion, chopped fine, salt and pepper to taste. Add 2 tablespoonfuls burnt sugar and strain thru fine strainer and serve “en crotons.”

=Pea soup (for 20 men).=

Take 2 quarts peas, 3 quarts of water, salt and pepper, 1 can evaporated cream, onions. Boil peas until soft, and strain thru a collander. Slice and fry 2 or 3 onions in brown grease until brown. Add cream, onions, and beef stock to the pea soup. Salt and pepper to taste.

=Rice soup.=

Take 4 pounds rice, 5 gallons beef stock, salt and pepper to taste. Boil for 4 hours.

=Potato soup (for 20 men).=

Take 10 or 12 potatoes, boil, mash, and mix them with a quart of boiling milk or cream. Have a well-seasoned soup stock ready, made with beef and veal bones and the usual vegetables. Ham bones can also be used. Slightly thicken it while boiling, which will prevent the potatoes from settling to the bottom. Mix 4 quarts of this stock with the potato cream, strain all, and season well; add a sprinkling of parsley and keep hot without boiling. Cost of 7 quarts, 40 cents.

=Spanish soup (for 20 men).=

Take 4 quarts beef stock, 1 can tomatoes, 2 medium-sized onions chopped fine, 2 or 3 chili peppers chopped fine, a little Cayenne pepper; put on stove and let boil or simmer for about 1 hour. Season with salt to taste and keep hot till served. No thickening in any soups. Strain this soup or not as desired.

=Cream tomato soup (for 20 men).=

Take 2 quarts beef stock, 2 cans tomatoes, 2 ounces onions chopped fine, 2 ounces sugar, salt and pepper to taste. Let boil about 1 hour. When cooked strain thru a collander. Just before serving add ½ can of cream: then serve.

=Vegetable soup.=

One-half boilerful cabbage (2 heads) chopped; potatoes, 3 pounds, raw, chopped; 3 pounds chopped onions; 2 cans tomatoes; and 1 pound rice. Put in with beef stock and cook not less than 4 hours. Thickening (flour), salt and pepper to taste.

=Corn and tomato soup (for 15 men).=

Take 1 quart green corn, cut off the cob; 1 quart tomatoes, cut small; 1 pint mixt vegetables, cut small; in 5 quarts seasoned beef stock. Boil up and season to taste. Cost of 7 quarts, 40 cents.

FISH AND OYSTERS.

=Codfish balls (for 20 men).=

Take 3 pounds codfish, put in cold water and soak overnight before being used. Put in boiler the codfish with about 3 quarts cold water and let boil ½ hour. Drain the water from the codfish and pick out bones, or meat from bones. Run it thru hash machine. Take 5 pounds cold boiled potatoes, run thru hash machine; add pepper, parsley, and seasoning. Work the ingredients all well together and roll into 2-ounce balls. Make a batter of 2 eggs and a little milk. Dip the balls into the batter, then into cracker dust, and fry in hot boiling lard till nice brown color. Serve hot.

=Boiled Salmon.=

Put 5 cans salmon, open, in pan of hot water, and let remain on stove till heated thru. Make a cream sauce of 3 quarts beef stock, 1 can evaporated cream, salt and pepper, and parsley to taste. Put on stove and let come to a boil. Mix ½ pound white flour in 1 pint water and thicken the mixture. Turn the salmon out on a large platter and pour over the white sauce and serve hot. Can either be served on toast or not.

=Creamed salmon on toast with egg sauce (for 20 men).=

Make cream sauce, adding eggs. Take 5 cans salmon, remove from cans and put in vessel with about 1 pint beef stock and let come to a boil. Make an egg sauce: 2 quarts beef stock, 1 quart milk (1 can evaporated cream makes ½ gallon milk). Thicken with ¼ pound flour, season with salt and pepper, set on stove, let come to a boil and it is then ready for use. Egg sauce: Add 4 hard-boiled eggs, chopped fine; toast some stale bread 2 or 3 inches square, lay neatly on a dish. Put the salmon on top of toast, pour sauce over, then serve. Garnish if desired.

=Salmon croquettes (for 20 men).=

Take 4 cans salmon, 4 pounds cold boiled potatoes, 2 eggs, season with salt and pepper. Grind thru hash machine. Roll into cakes about 2 inches in diameter, like biscuits. Make an egg batter of 2 eggs and a little milk. Dip each salmon ball into the batter and then into cracker dust. Fry in deep hot lard, same as fish balls or doughnuts. Serve hot.

=Oyster potpie (for 20 men).=

Make crust as follows: Take 3 pounds flour, 1 pound lard, 2 ounces baking powder, 2 ounces salt, and water enough to make a stiff dough. This does for any kind of meat pie. Take 3 cans oysters, fresh or cove oysters, 1 quart milk, ¼ pound butter, ¼ bunch parsley. Put on stove and let come to a boil. Thicken with ¼ pound flour, mixt in ½ pint cold water. Should be baked about ¾ hour.

SAUCES.

=Army sauce.=

Take 2 quarts beef stock, thicken with ¼ pound mixt flour, salt and pepper to taste. Add 2 tablespoonfuls burnt sugar. Sugar should first be dissolved in water, as it is better. This is used over fish, steaks, and chops.

=Army chocolate sauce.=

Take ½ dish pan water, 2 pounds sugar, 3 ounces chocolate, and ½ pound cornstarch.

=Cream sauce.=

Made the same as apple-fritter sauce.

=Egg sauce.=

Put on to boil 2 quarts water, ½ can cream, 2 ounces lard, salt and pepper. Thicken with ¼ pound flour. When done chop 4 hard-boiled eggs fine. Then serve.

=Spanish sauce (for 20 men).=

Take saucepan and put in 1 pint beef stock, 2 cans tomatoes, 4 chili peppers chopped fine, 2 ounces onions chopped fine, 1 tablespoonful salt, ¼ ounce black pepper, 2 or 3 dashes red pepper, 2 tablespoonfuls browned sugar, 1 ounce lard or butter. Set on stove and let simmer about 2 hours or till done.

=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.=

Take ⅔ pan beef stock, 1 can cream, salt and pepper, and thicken with flour, a little butter if on hand.

=Burnt sugar.=

Made by frying ½ pound sugar in a pan. Let remain on stove and boil for about 15 minutes. When the color of the sugar is a dark brown pour in 1 quart hot water and let simmer about 15 minutes till done.

MEATS.

BACON AND PORK.

=Bacon.=

Bacon should be soaked in cold water about 2 or 3 hours, cut thin, and fried crisp.

=Liver and Bacon.=

Cut liver in thin slices the day before. Wash liver and let soak in cold water, drain liver and let dry out in sack or towel. Salt and pepper liver and put in flour. Fry bacon, then fry your liver in bacon grease. One pound of bacon to 2 pounds of liver.

=Boston baked pork and beans (for 20 men).=

Take 5 pounds beans, put into soak overnight and boil for 2 hours next morning. Then draw water and put into baking pan. Season with salt (2 ounces), 1 quart molasses. Slice 4 pounds bacon and put in oven and let bake 2 hours. When done they should be a chocolate-brown color.

BEEF.

=Beef a la mode (for 20 men).=

Take 8 pounds raw beef, cut in slices ½ inch thick by 4 inches square. Take a dishpan, set on stove, and cover meat with 4 quarts beef stock and let it simmer till well done. Add 1 can tomatoes, 2 onions chopped fine, and let cook for ½ hour. Season with salt and pepper. Take 1 pound browned flour and mix with 1 quart cold water, pour over the beef and let cook till thickened. Add ½ gill vinegar and serve hot.

=Boiled beef (for 20 men).=

Take a bake pan and set on stove, put in 3 quarts cold water, 8 pounds beef, cut in four pieces, and let boil for about 2 hours or until done. Then pour white sauce over beef and serve.

=Boiled beef (corned) and cabbage (for 20 men).=

Take 8 pounds corned beef soaked overnight, remove the water, add about 4 gallons fresh cold water to draw the salt out. Let boil about 1 hour, then add 8 pounds cabbage, cut in quarters and thoroly washt in cold water, and let boil about 2 hours longer, and will then be ready to serve.

=Beef croquettes.=

Take 3 pounds cold beef, cooked, pass thru hash machine; ¼ pound onions chopped fine; season with salt, pepper, and mace. Make a white sauce: 1 pint beef stock, 2 ounces butter, thickened with ¼ pound white flour in ½ pint water; pour the sauce over the meat. Set aside and let cool. Roll into croquettes about 2 inches in diameter. Beat up 2 eggs, dip the croquettes into the eggs, then into cracker dust. Fry in deep hot lard same as doughnuts.

=Beef fritters (for 20 men).=

Take 2 pounds flour, 2 ounces baking powder, 6 eggs, 1 quart cold water, 3 pounds beef, cooked, ground thru hash machine. Stir this mixture all together and beat to consistency of fritter dough. Serve with brown gravy.

=Beef hash.=

Take 3 pounds cooked meat ground in machine, 1 pound onions ground in machine, and 5 pounds potatoes ground in machine. Season with salt, pepper, and ground sage to taste, adding 3 quarts stock. Put in oven and bake brown till done—about 2 hours.

=Beef hearts, stuffed with bread dressing (for 20 men).=

Take 3 beef hearts, thoroly washt in cold water, and dry thoroly. Then make a bread stuffing as follows: Two loaves stale bread soaked in about 1 quart cold water for about 15 minutes, 2 ounces chopped onions, salt and pepper and ground sage to taste, ½ pound lard; thoroly mix the stuffing together and stuff the hearts with this mixture. Put neatly in a bake pan with a little grease and about 2 quarts beef stock. Let bake about 2 hours, basting frequently. Slice and serve.

=Beef loaf (for 20 men).=

Take 6 pounds raw beef ground fine, 1 pound onions chopped fine, 1 pound cracker dust ground fine, 4 eggs, salt and pepper, 4 chili peppers, and 1 pint beef stock, all mixt thoroly and molded into 3-pound loaves, and put in oven and baked for 2 hours. Baste frequently. When baked, loaves are sliced and served either hot or cold.

=Roast beef.=

Cut in pieces. Place in pan. Salt and pepper to taste. Cover beef with a little flour to brown beef. Pour in a little water to keep moist and furnish water for gravy. Roast from 2 to 3 hours, depending upon sizes of pieces of beef. Baste well.

=Broiled beefsteak.=

Grease meat and place on top of stove to cook. Turn frequently until done, well done, or rare, as desired. Salt and pepper and add a little butter on top. Cover steak and put away.

=Beefsteak and onions (for 20 men).=

Take 8 pounds beef, cut in steaks ½ inch thick. Put a frying pan on stove with a little grease and fry about 20 minutes, or till done. After the steaks are dished up, put the onions in the hot grease and let fry 15 minutes, or till done. Onions served on top of beefsteaks.

=Hamburger steak (for 20 men).=

Take 5 pounds raw beef, ground or chopped, 2 pounds onions, season with salt and pepper. Mix all together and roll out in round balls of 2 or 3 ounces, and either put in oven and bake, or fry like doughnuts in deep hot pot. Serve.

=Stewed beef (for 20 men).=

Take 8 pounds raw beef or cooked beef, cut in strips about 2 inches long, put in bake pan, pour over 5 quarts of beef stock, 2 ounces onions chopped, ½ bunch parsley, salt and pepper to taste, thicken with ½ pound flour mixt in about 1 pint water, 2 tablespoonfuls burnt sugar, to color the mixture, and let simmer on the stove for about 2 hours, or till done.

=Beef stew with dumplings.=

Take 5 pounds raw beef, cut into pieces 1 inch square, 5 pounds potatoes diced about 1 inch square, 1 can tomatoes, and season with salt and pepper. Put all ingredients in a pan. Place in about 3 quarts beef stock, put on stove, and let cook for about 1½ hours. Make dumplings batter of 2 pounds flour, 3 eggs, 1 pint milk, 2 tablespoonfuls baking powder, a little salt and pepper, mix all together thoroly. Drop in the hot mixture about the size of a hickory nut and let boil about 15 minutes, and then serve good and hot.

=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).=

Take 25 pounds dry beans that have been soaked overnight and drain off the water, cover them (little over) with fresh water and boil for 1 hour. This water will cook beans well. Divide them in 2 large bake pans and season with salt and pepper and 7 pounds bacon, diced, ½ gallon molasses, and bake at least 3 hours.

POTATOES.

=Baked potatoes.=

Peel potatoes, wash thoroly, and place in shallow pan, season with salt and pepper, add 1 sliced onion, sprinkle with a little flour. Put in a little lard and beef stock. Bake in oven until done.

=Baked sweet potatoes and apples (for 80 men).=

Take 30 pounds sweet potatoes and 12 pounds apples. Boil potatoes about 2 minutes; then peel and slice carefully. Boil apples 1 minute; then peel, core, and slice. Take greased bake pan and put in layer of potatoes, then layer of apples, and so on. Put over all a little butter or beef suet. If apples are too sour, add a little brown sugar. Bake all in pan until done and serve warm.

A little expensive, but an excellent holiday dish.

=Potato balls (for 90 men).=

Mash about 25 pounds boiled potatoes, season with salt and pepper, and add a little milk. Make into small balls and put into a pan with very little grease and brown on both sides.

=Boiled potatoes (for 20 men).=

Take 10 pounds potatoes, thoroly washt, and put in a tin boiler and cover with cold water and let boil ½ hour. After water boils, stick a fork into 1 or 2 potatoes; if fork enters easily, they are done. Remove from stove and pour the water off and serve good and hot, with or without skins.

=Creamed potatoes.=