——————
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.
——————————