The Detroit times., 1917-12-20
An Army Cooking Lesson
BY Or FRANK CRANE
tCopyrght 1915. by Frank Cranel

A man i'm one of the cautonments
writes a letter to his family. 1t is "a cir
cular letter and is passed around among
all the relatives. One of these letters l
was privileged to see, and as it contains
some mighty and practical plain ideas on
the food question, ] give my readers the
gist of 1t, with permission of the family.
We have all we want to eat, he writes,
plain wholesome food, and it costs us 40
cents a day. Think Of it.! Forty cents.
And if that is sufficient to sustain life in
the field, for men under intensive train
ing, doing hard days work, It is liberal
enough for you at home where you are
not under half the physical strain, and
where you can keep warm by artificial
heat
Let me give you some items OF our
menu. 1t is practically the same every
day, altho it varies from time to time
have gained weight on il, and never felt
better in my life. Suppose you try it
BREAKFAST. Prunes, aphcots, dried
apples made into really delicious sauce
add little lemon The prunes are Of
good quality, thoroly washed. soaked and
stewed with cinnamon bark and lemon
peel
Cereal-plenty Of it-oatmeal. corn
meal, hominy grits, cracked wheat.
Bread or toast, with jam. Jelly, sonne-
times butter, sometimes oleomargerine.
and I defy any one to note the differ
ence between that and butter.
Cofee-of this the least said the bet
ter. Geel how ! wish had a cup Of the
real thing right nowl
Mlk-use moro canned milk especial
y for beverages.
Cut down the sugar at breakfast by
using the juice of stewed fruit to sweet
en- the cereal It is good-try It.
NOON MESS. A hot stew-sometimes
it has meat in it, not over half tho time
but it is there for nutriment All kinds
of vegetables, carrots, onions, turnips,
potatoes, tomatoes and lima beans There
is a healthy food-dried lima beans-use
them more often. If you are fond Of
roast chestnuts, roast few lima beans
on tin-roast them dry-just ike a
chestnut-try them. To resume-bread
or hard tack-not with butter-it is not
necessary. We generally put q piece Of
the army bread on our plate and cover
it with the stew, vegetables and all
cuts down the butter. It can be done,
try it and help out. The dessert consists
Of the remains Of the morning cereal or
bread made into a pudding. The fruit
left over, prunes, etc, is miAd with ths
cereal and bread, and put in a baking
dish and bread crumbs put over the top
and cooked to g nice brown II Il Is
properly prepared there never was a
bread pudding any better than Sn army
bread pudding. We have tea TO drink
without milk-try tit can be done
you will feel better for It.
EVENING MESS. Beef-hash, roast,
steak or hamburg. Vegetables-pota-
toes, usually roasted. The army is the
only place I have found that roasts po-
tatoes like mother used TO, with the meat
fats, so as 20 save butter. Generally one
other vegetable, as peas, beets, carrots,
cabbage or beans Of some kind. Then We
have a dessert of canned fruit, and occa-
sionally fresh fruit, pie or cake. And
coffee with canned milk.
The army feeds It's soldiers corn bread
often and does without bread one day a
week. Do you?
The army goes without meat one day
week Do your
The army goes without meat one meal
a day Do you?
The army conscrves the use Of fresh
milk and butter DO your
The army has cut the use of sugar in
half by using fruit juices. Have you?
The army Hoovenzes and F1etcherizes.
DO your
The army lives sanelv and sensibly,
cuts ont the lNuries, eats It's meal so az
TO get all there Is out Of it. not an there
/ Ks of il.
How about you?
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