The Providence news. (Providence [R.I.]) 1891-1906, 1898-11-14
UNCLE SANS COOK BOOK.

the use of army cooks IN garrison and
camp. 1t was published i'm 1896. and
is a volume OF 300 pages Strangely
enough, the dishes prepared in Spanish
style are favored by Uncle Sam, who
gives several recipes rarely included
i'm ordinary cook books. There are
such dishes as Spanish stew, Spanish
steak Estifado salza, frigoles, stuffed
chiles, tamales, tortillas. chile con
carne. Jambalaya and spanish fried
rice.
Chile con carne,' fayorlte dish
with eoicures, is prepared, according
TO Uncle Sans method, out OF these
ingredients: Mound steak, table
spoonful of hot drippings, two spoon
fuls of rice, one cup OF boiling water.
two large reu peppers dry, ne-half
pint or boiling water; salt, onions end
Hour. cut the steak, SAYS Uncle
sam, I'm small pieces. Put I'm fry
ing pan MA... the hot drippings, hot
water and rice. cover closely and cook
slowly TIL tender. Remove seeds and
part of VEINS from peppers. Cover with
one-half PINT OF Doiiing water and let
them stand till cool. Then squeeze
them with the hand until the water is
thick and re. n not thick enough
add a nttie flour. Season with salt
sauce on meat and serve very hot"
The methods of cooking In camp are,
of course, much slmpler than in the
garrison, the recipes being all adapted
TOR SPECIFY preparation in the field.
Each regiment has its cooks, assistants
and kitchen police whose duties are
the preparation OF vegetables ana food;
the 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 such
work as the steward may prescribe"
In the cavalry IL 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 meal on arrival in
camp. When no transportation is pro-
vided, which NAV occur in marches
in the presence of the enemy, troops
are required TO carry their rations.
A soldier can carry three days sub
sistance-the infantry man in the hav-
ersack or pack and the cavalryman in
his saddlebags. Under such conditions
only bacon, hard bread, coffee. sugar.
salt and pepper can be carried, with
various 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 of camp cookery are of
such a primitive nature that the care
fut housewife would be somewhat taken
back If she were obliged to prepare food
as directed. For instance, when the
soldiers arrive in camp, Uncle Sam
says, the dough for bread NAV be
mixed on "a rubber blanket" and he
also states that, 'if breakfast is de-
| layed, pans and kettles can be thrown
into the wagon dirty and carried to the
next camp, where warm water will be
| available to cleanse them"
Coffee is one of the most welcome
beverages to the soldier. and Uncle Sam
gives directions fer PafehiHg roast
| ing it, saying somewhat brusquely:
| Coffee requires great care and at
| tention in roasting-don't leave il To
do something else" To prepare IL ac-
cording to the camp method cold water
! is put into a coffee boiler allowing "A
good quart to every man. Add To IL
| the coffee ground fine 1.-TWO quarts of
| ground coffee to 80 mem and when the
| whole boils remove IL from the fire ten
| minutes to settle.
| Here is a recipe for field bread"
baked in a frying pan by Uncle Sans
method: Take five quarts of flour and
| one and two-thirds tablespoonfuls of
| yeast powder: mix thoroughly while
! dry, adding little salt to suit the taste.
| Then mix in well one tablespoonful of
| drippings or lar.; then add water, in
| small quantities at time until bis
| cult dough lis made; knead slightly
| Grease the frying pan and set over
the hot embers until the grease be-
| gins to melt: put the dough, rolled to
| the thickness OF half an inch, in the
| pan and set in on the fire. Shake the
| pan every few moments to prevent the
| dough from adhering; after the crust
| has formed on the bottom take the
n % 4 sl,. .a,,I cot issh
on edge, close to the fire, turning ii
| occasionally TO be sure that ii is baked
| through"
A somewhat weird dish that Uncle
| Sam has named "A Camp Morsel" is
prepared in delightfully."- simple style
as follows: Take a can of mackerel
| and can of salmon or lobster; chop
with raw onions and pickles and pour
vinegar over
AS to the soup, Uncle Sam says:
| Hang the camp kettle on the crane
| and use q cover TO keep out ashes. sand
or dust. If anv fresh lean meat is
available. put in small piece after cut
| ting off every particle of fat. After
breakfast build a fire under the camp
| kettle and let the meat bell in an
| abundance of water for two hours or
| longer. or until the meat is almost
| ready to drop to pieces; then add pota-
| toes and onions all cut up and simmer
unt1l the Vegetables are uOne. w nlle
! 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 battle
| ships the culinary arrangements are
| complete The gallery has hotel range
and the most modern appliances in the
way of cooking utensils, and on all the
| large ships there is an expert japanese
| cook for the officers mess. The tackies
also have a special cook, selected from
| among their number, and are able to
| enjoy luxuries which the boys I'm the
! field rarely get taste OF until they
| get back TO their homes again.
| one Of Uncle Sans naval delicacies is
! called sea pie" and is made in this
| way. i'm sufficient quantity for twenty
| two men: "Cut up 1917 pounds OF meat.
| . pounds carrots or other vegetables; j
| pound onions, all of which place In
| boiler with enough water 10 cover; add
some Jelly from the meat; season with
pepper and salt and stew gently. Make
| a paste with pounds OF flour and 1h
/ l.a.. .ts...e 4. a..