Pine Bluff daily graphic., 1917-10-28
Same Food in Field.


 P1ggie, piggie, piggie
 Without streak O lean!
 Same Food in Field.
 It is rather heartenng to think that the men can have the same food in the field as they do in barracks. This is accomplished by the bakeries, which are portable, easily taken down and set up, and by the very remarkable trolling kitchens" which cook meal as the army marches having lunch or supper ready when the order comes to pitch camp. There are several models of this rolling kitchen, some more in- tricate than others and some very much more substantial than others. The government has ordered large number of model which weighs 5000 pounds. All of these kitchens have stoves for burning oil and also ar- engagements for the use of coal or wood.
 There is also an oven where a roast may be brought to turn, and, as a surprise to you, big, smooth plate where flapjacks come to life. One kitchen will feed 200 men, war; strength company. and it will need three men to operate it at its maxi mum capacity.
 ] Trailing each kitchen is fire;css cooker with four large compartments. There are now four regular schools for army cooks-at Fort Sam Houston, Tex: Fort Riley, Kan ]; Monterey, Cal.; and Washington Barracks. The new cantonments will increase these schools manyfold. It takes about four months of rigorous instruction to Elake first-class army cook, but under the intensive method the cantonncnt cooks will be educated in half this time. Oddly enough, the fact that man has had previous experience is more apt to be hindrance than 8 help, and there is great deal in his natural endowment. As the sergeant in charge of the cooking school at Washington , Barracks said, 'sYou can do more with some men in five minutes talk than you can with another in months hard work" The work begins with q talk on spices, which, to most of us. seems the final touch rather than the rudiments of cooking. But in the ar my they really begin with the first principles. The desire for food, known as appetite, and certainly spices do much toward making simple dishes tempting and palatable.
 Take, for instance, the. army Irish stew. It is far removed from the dull wash-day dish which answers to that name in most households. The vege- tables are tender and flavorous; the meat Ground steak) is very delicious, because it is properly cooked; and the gravy; it's thick, but not thickening, and so very good with the meat juices and vegetable flavorings skillfully ac- cented with spices that there is a justifiable temptation to wipe the last bit of 1t from the plate with a piece of the excellent army bread.
 :. Bread Without MILK.
 To the average cook and housewife this bread is remarkable, for it is made without milk and without lard. When you see it going into action Tn the floured hands of squad of bakers your comment is that the shortening Is sselbow grease" for it is worked until , the dough is perfectly smooth. They "cut it over" five times, which takes about 45 minutes of hard working. so hard no mixing machine Is strong 
 enough to do the work.
 The most difficult thing to teach the student bakers, or "slick ears" as thev are called, is the shaping of loaf. This must be uniform. ns there mnxt always be 12 pounds, divided into six equal loaves, in pan. The reclpe for n batch of bread calls for 2OO nounds flour, 4 pounds sugar, pounds salt, 11a pounds yeast, and 1874 gallons of water. The bakery at Washington Barracks turns out $500 pounds day, and every man gets his pound.
 There are many very delicious ana l exceedingly efficient recipes in the manual for army cooks, and Uncie 1 sam gives his boys all three of their excellent meals for an average oi ~ cents a day. If the economy 0f She army kitchen could be- brought into llau American homes we would near l's- tle of food conservation, for the utiliza- | tion If every edible molecule Is noun inc short of marvellous, as Is the sys- 4 ten, of accounting for every ingreair l' ent M that comes out of the storeroom.