Handling the Straight Army Ration and Baking Bread. a Practical Manual for Army Cooks, Mess Stewards, and Post Bakers, in Field or in Garrison and on the March
Handling the Straight Army Ration and Baking Bread. a Practical Manual for Army Cooks, Mess Stewards, and Post Bakers, in Field or in Garrison and on the March
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1905 edition. Excerpt: ...may be improved by adding 1 more egg to the pound of pumpkin and also a small quantity of cream. (It may be cooked as well In a steamer on top of a boiler.) Rice Pudding. 123. For 50 men, boil 3 Government tin cups of rice rapidly in water; strain through a sieve; add to each cup of rice 3 eggs, well whipped. ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1905 edition. Excerpt: ...may be improved by adding 1 more egg to the pound of pumpkin and also a small quantity of cream. (It may be cooked as well In a steamer on top of a boiler.) Rice Pudding. 123. For 50 men, boil 3 Government tin cups of rice rapidly in water; strain through a sieve; add to each cup of rice 3 eggs, well whipped. To each 3 cups of rice add 1 can of Highland cream sweetened to taste, and a small amount of extract added. Salt slightly; mix well with sugar and add water so as to cover about % inch. Bake slowly in the oven until slightly brown. Serve with sauce. (The rice should not be over-boiled, but the kernels should remain separate and firm.) Drippings. 124. Generally sufficient drippings can be obtained from your meat ration so that it will not be necessary to purchase lard for use in the kitchen. Drippings are secured as follows: When frying bacon, there is always fat left in the pan; save this and put it aside. From the hind quarter of beef there is always considerable fat and usually considerable from the fore quarter. More is obtained by skimming the gravies, soups, and stews, and by trimming the fat from meats before serving. Few men care for the fat, and if taken into the dining-room, it will, as a rule, be left on the plates and wasted. Place all the skimmings from soups, etc., and the pieces of fat trimmed from the meat (diced) in a drippingpan and set on the range; allow to come to a boil and stew slowly from 40 to 6O minutes. The water and soup stock will gradually evaporate and the dices of fat gradually dry up. When the fat has been tried out, pour through a cloth, and you will have as good fat as you will require in the kitchen. It should never be necessary to purchase lard for general use in the kitchen. DRINKS--HOT AND COLD....
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Add this copy of Handling The Straight Army Ration And Baking Bread. A to cart. $18.00, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2022 by Legare Street Press.
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Add this copy of Handling The Straight Army Ration And Baking Bread. A to cart. $40.90, new condition, Sold by Ria Christie Books rated 4.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2022 by Legare Street Press.
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