American citizen. [volume] (Canton, Miss.) 1851-1863, 1861-07-20
CANTON, MISS. SATURDAY MORNING, JULY 20, 1861
Praetica. Hints 10 soldiers.

Practical Hints TO Soldiers.
The following is Seysr's series of small
recipes for squad, outpost or picket col
men, which may be increased in proportion
of companies.
ply to a request, in January, 1855. Each
recipe is for two men, but may be increased
by adding to the proportions:
CAMP SOUR.
Put halfa pound of salt pork into sauce
pan, two ounces of rice, two pints and halt
of cold water, and, when boiling, let it sim
mer another hour, stirring once or twice
break in six ounces of biscuit; let it soak ten
minutes; it is then readys adding one tea
spoonful of sugar aad a quarter one of pep
per, if handy.
BEEF SOUP.
Proceed as above, boil an hour longer,
adding pint more water.
NoTE-Those who can obtain any of tho
following vegetables viii find them great
improvement to the above soups:
Add four ounces of either onions, carrots.
celery, turnips, ieeks, greens, cabbage or po-
tatoes, previously well washed or peeled, or
any of these mixed TO make up four ounces,
putting them in the pot with the meal.
/ have used the green tops of leeks, and
the leaves of celery, as well as the stem, and
found that for sewing they are preferable to
the white part for flavor The meat being
generally sailed with rock salt, it ought TO
be well scraped and washed, or even scalded
in hot water few hours, if convenient; but
if the last cannot be dene, and the meat is
therefore too salt, which would spoil the
broth, parboil it for twenty minutes in wa
ter, before using for soup, taking care to
throw the water away.
For fresh beef proceed so far as the cook
ing goes, as for salt beef adding a teaspoon
ful of salt to the water
PEA soUP.
Put in your pot half pound Of salt pork,
half pint of peas, three pints Of water, one
teaspoonful of sugar, half one Of pepper,
four ounces of vegetables cut i'll slices, if to
be had boil gently two hours, or until the
peas are tender, as some require boiling
longer than others, and then serve them up.
n. B.-For regular eanteen pan triple
the quantity.
RECIPES FOR THE FRYING PAN.
Those who are fortunate enough to possess
a frying IAN will find the following very
useful
Cut in 80 slices Lar pound of solid
meat, keeping the bones for soup; put your
pan-which should be quite clean-on the
fire; when hot through, add an ounce of fat:
melt it and put on the meat; season with a
half teaspoonful Of salt; fry for ten minutes,
stirring now and then; add teaspoonful Of
flour; mix all well; add half pint of water;
let it simmer for fifteen minutes; pour over
a biscuit previously scaled, and serve.
The addition of little pepper and sugar
is an improvement, as i5also pinch of cay
enne, CORY powder, o. spice; sauce and
pickles used in small Quantities would be
relishing; these are articles which win keep
for any length of time.
As fresh meat is noteasily obtained, any
of the cold meat maybe dressed as above,
emitting the salt, and oniy requires warm
ing 5; or, for change, bill tue meat plainly.
or with greens, or cabbge, or dumplings, as
for beef; then the nextday cut what is left
into slices, say four ources; put in the pan
an ounce of fat; when very hot pour in the
Mix in basin a tablespoonful of -four
moisten with water to form the consistency
Of thick melted butte, then pour it in the
pan, letting it remain for one or two min
utes, or until set; put in the meat, shake
the pan to loosen it, turn it over, let it re-
main a few. minutes Longer, and serve.
To cook bacon CHOPS, steaks, slices Of
any kind of meat, sail or fresh sausages,
black buildings, &C.: Make the pan very
hot; having wiped it clan, add in fat, drip
ping, butter, or oil, about an ounce of Ell
Their, put in the meat, turn three or four
times, and season with salt and pepper. A
few minutes will do it. If the meat is salt,
it must be well soaked previously.
The Cost ofan Estate.