The Washington times., 1913-10-26
ARMY COOK SHOWS
MANS EFFICIENCY
Feeds His Allotted Company Without Waste Great Expense
Course at Washington Barracks School Comprises Train
ing in Menu-Making and Satisfying Men.

How many housewives in Washington
could furnish three meals day for
husky man at a cost of IL cents a day,
or less than cents a meal?
Unless some feminine cook comes for
ward and meets this challenge the
soldier students in the training school
for bakers, and cooks at Washington
Barracks insist that never again shall
the charge be made that mere man cant
cook a real meal OF vittles.
And if any one thinks the soldier
cooks at the Washington Barracks
training school are not regular cooks
- il NAV enlighten them somewhat when
they're told that the soldiers who finish
3 the course which gives each the degree
,. of army cook are able to prepare OH
hand about thirty different breakfast
dinner, and supper menus. and they
must be able to prepare dishes from
.5i recipes if called upon to do so.
There are no women-made menus, or
/. recipes recommended by women. used In
the army cooking schools. The recipes
have been worked out by the camp
cooks, who have had only the articles OF
army rations to work with, and they
have been made to fit the materials at
nand But the army provides all the
wholesome necessities. and the average
recipes found in the army manual
which is turned over to the cooks when
they finish school.
Cash Allowance Is Limited.
The reason why the meals are got up at
such low cost is that the cooks can't ex-
e-ed the allowance for ratiOns for the
men whom they feed. The training
school al the barracks feeds ninety mel
a day, and there is an allowance OF $40 a
day this month, which cooks cannot eN-
,eed. Some months there IS less than tHat.
ct hE GO lth
but it is never cut down much in guam
tlry. Uncle Sans soldiers are always
given enough tC eat.
Just take a few sample daily menus,
ror instance. last Wednesday the men
had for breakfast fried liver and onion
aravv. fried potatoes, fried mush, bread
and butter, syrup and coffee. For an
ner-they dine at noon at the barracks
there were split pea soup, roast lamb.
boiled potatoes. green peas. layer CAKE,
broad. butter and coffee For supper
there were beef loaf, baked potatoes.
Tarker House rolls, picked beets bread.
butter and tea.
THAT sort OF daily fare ought to make
GOOD fighters.
Then here's 4 sample Of the kind of
calls the cooks at the training SchCol
pTerare on Sundays:
Breakfast-Buckwh cakes, fried
sausage. fried potatoes. apple cakes.
'anteloupcS, syrup, bread. butler and
f'DfI &c. or ulItlitT bllclt Ill llicA al OiIl
aBd tomato soup, roast pork, gravy,
candied sweet potatoes, Stcwed corn,
mashed turn!ps. plum pudding, wine
oakes. iced lemonade, bread. butter and
Ccffee The supper consists of beef frit-
ters hashed potatoes jam, bread and
butter and coffee, with some kind of
dessert Holidays and special occasions
are marked by more elaborate menus.
Menu Maker Is Chemist
L., H.. II,
the men can do, not only in cooking
meals and preparing menus. but in
making up recipes, Quartermaster Ser
geant Bangert. a graduate OF Giessen
Germany University, and chemist
as well as a cook, submits number Of
man-made recipes, which have been
pronounced excellent by several hun
dred hungry men. The recipes prepared
for the army cooks are arranged TO
feed sixty men. In the samples given
herewith the recipes are given for a
family of six:
Beef a la mode-Ingredients used:
Two pounds of beef rounds, bottom pre-
ferred; one-tenth pound bacon or pork
one-tenth pound fat butter preferred;
one-tenth pound -four, Drowned in fat;
one and one-fifth quarts beef stock
one-tenth pound carrots, diced; one
!. small pickle.
DOuI Ine size VI the AbIS AHSSl anu
! he length of the piece of beef; roll the
[ trips of no-k in garlic and cayenne
,epper, %, cut slits in the pieces Of
eef with lie grain of the beef, then
slsert three or four of these strips of
con in the piece of beef. Make a
ayy of the -four, fat. and beef stock.
lace in a medium-hOt oven and cook
k-eFwly for about three hours, or until
sll done Remove the meat and slice
cross the grain, replace in the gravy.
and cook. a little longer; or it may be