Nashville union and dispatch. [volume] (Nashville, Tenn.) 1866-1868, 1868-01-28

Ingredients of and Process Of Making
SCUM and Bread.


4 Assoup houses will doubtless soon be-
come institutions of Tennessee, the follow
ing extract from a report made by Brevet.
Major w. A. Elderskin, Commissary Of
Subsistence, U. S. A, Richmond, Va, as
method of making soup on an extensive
scale, will be found useful and interesting
"Thus far we have used only the cooked
dessicaied mixed vegetables in manufac-
turing soup. Further experiment will be
necessary before the uneooked variety can
be successfully employed. To make the
process ineligible, will take one fifty
gallon kettle and show how forty gallons
of good substantial soup may be made.
"The time required Is Eve hours. The
material, required are: Forty pounds
fresh meat, (including bones and shanks J
eight pounds dessicated mixed (cooked)
vegetables; sixteen pounds flour four
pounds to every ten gallons Of soup;) four
pounds salt Zone pound TO every ten gall
Ions Of soups forty gallons pure water.
"The meat is first cut into pieces of con-
yenient size, all the bones knuekles and
joints being cracked The meat thus pre-
pared is then put into the kettle with
the water and allowed 10 boil over brisk
fire for four hours Only thirty-hye gall
Ions of water shonld be put in at first with
the meat, the remainder thrown in with
dipper from time to time, 70 keep the Kettle
from boiling over. Meantime, break the
"cake" Of dessicated vegetables into small
pieces, and place in a clean bucket, or tub
made by saving an empty barrel in halves.
Take a sufficient quantity of the boiling
water from the kettle and pour over the
vegetables, breaking up and stirring the
mass we'll. Take the -four also and stir
into bucket two-thirds full Of cold water,
making it into thin, homogeneous paste;
this should be done by hand, so that all the
Jumps of -four may be thoroughly broken
up. At the end ofthe four hours, add 10 the
contents Of the kettle the vegetables and
-four thus mixed, then continue the boiling
half an hour. ~ Fsa
"Thus far we have consumed four and
half hours time. AT this point stir in
the salt and pepper carefully, then con-
time to cook and stir for half an hour, and
the soup is ready for use. The fire may
then be raked out and the soup transferred
TO barrels or tubs, and sent to the issuing
room. If the soup is not required for the
days issue, lei it stand in the kettles until
the next morning; then remove the
cake of grease from the top and
re-heat for use My custom has been to
remove the boiled meat from the four hours
boiling, and, after having il cut into small
pieces, return it TO the kettle, 80 that each
person drawing a ration may receive bit
of meat The manufacturing process may
of course be continued, the only precaution
necessary being to economic the fuel by
hitting on the new mess Immediately"
The report submits the following method
of making two hundred pounds of good
corn bread The materials--two hundred
pounds corn meal, one pound of salt,
thirty gallons (more or less) of pure
water = are mixed thoroughly into
dough of the proper consistency,
| The pans, after being CREASED with one
quarter of pound Of lard, are then filled
to within an inch of the top with this
dough, and placed in a very hot oven.
Two and half to three hours will suffice
to complete the. baking. Coarse meal i
the best for baking, and yields more bread
than the same weight of fine meal"
The only soup house yet established il
Tennessee is the one in this city. Mem
| phis viii doubtless have one shortly
either through the Bureau or the city au
thorities, and as the hard times get worse
other places will have them.
4