I ce cream has been supplied to troops consistently since early in 1951, the rate of issue being increased during the hot-weather months. The product is transported from place of manufacture to frontline troops in insulated containers. A rmy bread always has been a source of pride to the Quartermaster and a satisfaction to the soldier. Korea is no exception. However, a new idea that may well be adopted for garrison use has been developed in Korea.
Fresh bread is supplied for two meals only and bread ingredients are provided for the third meal.
This arrangement makes it possible for units to add variety to the ration by baking hot rolls and hot biscuits, and extra pastries. T he grim Korean winters have made food even more important to the soldier than during normal operations. In Korea the additional calories required by the human body under conditions of severe cold are provided by a caloric supplement to the ration consisting of extra bread, margarine, oatmeal, milk, potatoes, and jams and jellies. This supplement is made available to all troops operating under sub-zero temperatures. The regular menu is also augmented in winter with ingredients sufficient to supply hot soup daily.