The sun. [volume] (New York [N.Y.]) 1833-1916, 1898-07-03
UNCLE sAA,s COOK BOoK.

Instructions Given which Arc Calculated 70
shock - Careful BHOnzewire's Sense or Proc
p~riety-RouEh and Ready DrIicacIes for
Camp Life The Army Cooks Duties.
Uncle Sam has a special cook book Of his own.
which he has designed for tho use of army
cooks in garrison and camp. 1t was published
in 1890 and is n volume of 800 pages. Strangely
enough the dishes prepared in Spanish style
are favored by Uncle sam, who gives several
recipes rarely included in ordinary cook books.
There are such dishes as Spanish stow, Spanish
stoak. EstifNdo snlza, frijolos. stuffed chiles,
tamales. ~tortillas. chilo con carne, Jambalaya
and Spanish fried rice.
"Chilo con carne," a favorito dish with OPT
cures, Is prepared, according to Uncle Sans
method. out OF these ingredients: Round steak,
o tablespoonful Of hot drippings. two spoonfuls
Of rice. one cup Of boiling water. two large red
peppers (dryL one half pint OF boiling water;
salt, onions and -four. Cut tho stoak.' says
Uncle Sam, "in small pieces. Put in a frying
pan with the hot drippings, hot water and rice;
cover closely and cook slowly till tender. Re-
move seeds and part of veins from peppers.
Cover with one.half pint boiling water and lot
them stand till cool. Then squeeze them with
the hand until the water is thick and red. II
not thick enough add q little flour. Season with
salt and a little onion II desired. Pour sauce
on meat and serve very hot
The methods of cooking in camp are. Of course,
much simpler than in the garrison, the recipes
being ali adapted for speedy preparation in the
field. Each regiment has its cooks, assistants
and kitchen police whose duties are 1.-The prepa-
ration of vegetables and food; tho setting Of
the tables and placing the food thereon. and
the removing and cleansing OF the dishes after
each meal and all work incident thereto, and
pnrb NUnrk nc Tho I npyn rJ p,nr proscr;ho'
In the cavalry it is usual to allow the cooks to
ride with the wagons or pack trains. When
both wagons and packs are provided the cooks
ride with the latter, and have on the pack mules
sufficient rations and utensils with which to
prepare a meal upon arrival in camp. When
no transportation is provided, which may occur
in marches, in the presence of the enemy,
troops are required to carry their %rations. A
soldier can carry three days subsistence-the
infantry man in the haversaCk or pack and the
cavalryman in his saddlebags. Under such con-
ditions only bacon. hard bread. coffee. sugar,
salt and pepper can be carried, with yarious
forms of compressed foods. The regulation meat
can tin cup, knife. fork and spoon are all the
cooking utensils for this individual cuisine.
The recipes for camp cookery are of such n
primitive nature that the careful housewife
would be somewhat taken back If she were
stance, when the soldiers arrive in C mp, Uncle
sam says. the dough for bread may be mixed
OH u TuUDCT DlhnheI, uUu ne alSO STATES that
"if breakfast is delayed. pans and kettles can
be thrown into the wagon dirty and carried to
the next camp. where warm water will be avail
able to cleanse them"
Coffee is one of the most welcome beverages
to the soldier, and Uncle Sam gives directions
brusquely: Coffee requires great care and
attention in roastinG-don't leave it to do some
camp method cold w"teP is qGHof into a Go eot tee
boiler, allowing u good quart to every man. Add
to i the coffee ground, fine two quarts of ground
MI Z n Z Y mon IA md NNI.Hn I,N ghr boil, ,,
move it from the fire ten minutes to settle.
Here is II recipe for " feel bread, b ked in a
quarts of -four and one and two.thirds table
spoontuls OF yeast powder; mix thoroughly
Then mix in well one tablespoonful OF drippings
or lard; then add water in small quantities at a
time until a biscuit. dough is made; knead
slightly. Grease the frying nan and set 1t over
the hot cmbers until the grease begins to melt;
put the dough. rolled to the thickness of half an
inch. in the pan and set it on the fire. Shake
the pan every few moments to prevent tho
dough from adhering;a after The crust has formed
set it upright on edge, close to the fire. turning
! occasionally to be sure that it is baked
A somewhat weird dish that Uncle Sam has
named "A Camp Morsel" Is prepared in do
lightfully simple style as follows: Take a can
over"
AS to the soup. Uncle Sam says: Hang the
camp kettle on the crane and use a cover to
keep out ashes, sand or dust. II any fresh lean
meat is available, put in II small piece after cut
ting off every particle of fat. After breakfast
build 4 fire under the camp kettle and let tho
meat boil in an abundance. of water Tor two
hours or longer or until the meat is almost
ready to drop 10 pieces; then add potatoes and
onion0 all cut up and simmer until the vege-
tables are done. While boiling frequently skim
from the top every particle of fat that arises.
When done season with pepper and salt to taste,
and eat hot"
On board the United States battIeships the
culinary arrangements nre complete. The e tlley
has a hotel range and the mos: modern appli-
anccs in tho way Of cooking utensils. ami on all
the large ships there 10 an expert Japanese cook
for he officers mess, The jackies also have u
special cook. selected from among their nun.
Der, and are able to enjoy Injuries which the
boys in the field rarely get a taste of until they
get back to their homes again.
Ono of Uncle Sans naval delicacios is called
sea pie" and is made in this way. in su ficirnt
quantity for twenty-five men: "Cut up l8la
pounds of meat, . pounds carrots or other
vegetables; l pound onions. all OF which place
in boiler with enough water to cover; add some
jelly from the moat; season with pepper and
salt and slew gently. Make a paste with 5
pounds Of flour ana ll2 pounds of suet or drip.
pings. Place this dough over The stewed meat
and boil or steam for twenty minutes"