The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1861-06-06
soldiers Ra'ions and Mode of Cooking

Inc regular daily ration of food ISSUED to
the troops in the United States service IL
three lourtns pound of fresh or salt beef f.
eishtteh ounces OF bread, or one and a fourth
pounds OF corn meal aud at the raj of one
nnhoreu rations of eight quarts of meas or
beans, or, IN lieu thereof, ten pounds of rice !.
SIX pounds OF coffee, twelve pounds of sugar,
iour quarts OF vinegar, and one and a hal
pounds OF tallow, or one and a fourth nounds
OF aoahahtine, or one pound OF sperm can
dies Tour pounds of soap, and two quarts of
salt. i - "
On n campaign, or on marches. or on board
transports, the ration of hard bread is one
pound
FRESH beef, when it can be procured, should
oe FURNISHED at least twice week the beef
/" oe procured, ii possible by contract
RECEIPTS.
Sotdier's Soup for 25 Msa-Take IS qnarts
OF water TO 20 pounds of meat, 2 small table
poonsiu 5p ui Oh salt, nall a one OF pepper; about
POUNDS OF rice, put i'll while boiling, and
What VeSe tables, fresh or preserved that can
oe pfocnred-say three pounds.
Pofk Sotp for 70 -aea.--In gallons OF cold
water put IL pounds of PORK, quarts of
beans, pounds of rice, season TO suit: let
Doll one hour and a half; soak the beans over
night.
frfsh Meio for hen.-Take % pounds NUT
ton, veal, beef, or pork, cut into pieces SIX
inches square, pounds of onions, 3 pounds
OF potatoes, tables poonsfnl OF salt OF pen
per, > quarts Of water; cook it from one to
two hours, slowly, thicken the gravy with
potatoes mashed fine.
Tea for - HsR.-Allow Il quarts of water
put the rations of tea--a large teaspoonfuI to
each--n cloth tied up very loosely throw
IL into the boiler while il is boiling hard for a
moment; then take of the boiler, cover It,
and let 1t stand full 10 minutes, when ii will
be ready Tor use ; first add sugar and milk il
TO be had, at the rate Of 3 pints or = quarts OF
milk, and or Il pounds Of sugar
PORK sC{th PeuS or Be0ns fOr 25 .Bep ITO II
pounds OF pork add pounds OF peas or bear
put them IN cloth TO boil, tying it very
loosely; place them both in the boiler let
them boil about hours then take out the
pork, add some ttour TO the gravy, and put the
peas or beans in il, with two or three onions
cut up fine let it boil a little longer, mash up
the vegetables very finely, and serve them
r1aad the dish with the meat.
Pt0in Stet0ed Neat far 25 Nen.-Take Il lbs
of mutton, beef, veal pork, cut it into
chunks and put it into the boiler: add 4
quarts of water, quarts to a t. as poonfuI OF
salt and half teaspOOnful of pepper, or 10
onions cut in pieces let it boil half an hour
then let it stew slowly from half an hour 10
one honr longer, adding pound of rice
potatoes, or any vegetable that can be OBJ
tained thicken the gravy with -four mixed
to smooth paste in cold water.
S1tt Pork with Potatoes and C1LJGqe for %
heR.-Take j. lbs. of pork, extract the bones,
lbs OF potatoes, winter cabbages, let it boil
for two hours, 10 quarts Of water, serve the
meat with the yegetabie round it the gravy
will make a good broth with peas beans or
rice added, also a little onion Ship biscuit
broken into the broth makes very nutricious
soup.
70 Fry any Kind Of Msat.-Get your irving
pan very hot, put in some fat pork which will
imme tiately melt, then put in the meat YOU
wish TO Try "a small teaspoonful OF salt
and quarter OF a teaspoonful of pepper, to
every pound of meat y when done Iay the
meat on dish, add one pint Of water 10 the
tat IN the frying pan, q few slices of onion, or
two teaspOOustul of vinegar; thcken il with
q little hour aud pour II over the cooked meat
Any sauce, or 4 few chopped pickles may be
substituted for the vinegar or onions
C9yee far % Nsa.-Take Il quarts of water
when 1t bolis add 20 ounces of coffee mix il
we'll, and leave il on the fire till it commences
To boil, then take ii off, and pour into ita lit
tie more than one quart Of cold water, let it
stand 10 warm place full ten minutes; the
dregs Will settle 10 the bottom, and the cof-
fee be perfectly clear. Pour it then into
another vessel, leaving the dregs in the first
Add sugar, four teaspoonsful to the quart
If you can get milk, leave out five quarts of
water in the above receipt, and put milk in
its place.
Peo$ Bean. Soup for - Ue7a.-Take II
pounds OF pork, s quarts 'as, or beans, %
quarts OF water, % aSpoOnstul of sugar, l. of
pepper, and several large onions boil gently
till The vegetables are soft-from four to five
hours.
Receipt for S0tnlE quantity Of Mashea Meet.
Cut the meat in very small pieces heat the
trying pan; put into it one pint Of water, half
n teaspoouful of salt and a teasDoonful OF
flour, and let it cook fifteen minutes. Salt
meat must be cooked the same, omitting the
salt, in Its place putting q small teaspoonful
OF sugar, spices, or ;keis, chopped fine. Dish
1t on some ship biscuit. Steak chops, saus-
ages, bacon, slices of any kind OF meat, can be
cooked III "A trying pan, with a little melted
fat at the bottom. salt meat should ALWAYS
be s0aked.-Veu's Hnnd- BOOK Of ActiUe Ser
Ufce-