The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-10-14

food. known as appetite, and certainly
spices do much toward making simple
dishes tempting and palatablc.
Take. for instance. tnc army irish
stew. IL il far removed from the dull
wash day dish which answers TO that
name In most households. The vcge-
tables arc tender and flavorOus; the
meat Ground stcak) is very delicious,
because II Is properly cooked: and the
gravy, it's thick. but not thickcning,
and so very good with the meat juices
and vegetable fiavorlngs skillfuly ac-
ccnted with spices tina, there is Il justi-
fable temptation to wipe the last bit
Of il from the plate With q piece OF the
excellent army bread.
To the average cook and housewife
this bread Is very remarkable. Tor 1t
is made without milk ana without lard.
When YOU sec II going INTO action In
the Toured hands OF II squad NJ bakers
your comment is that tho shortening IL
..elbow grease for 1t Is worked until
the dough is perfectly smooth. They
,cut Il over" five times. which takes
about T., minutes of hard working, so
hard no mixing n,achiu" Is strong
enough to do the work
The most difficult thing Ia teach the
student bakers or slick ears" as they
are called. Is the shaping of loaf.
This must he uniform. a. there must
always be Il pounds, divided into six
equal loaves. In II pan. TIL" recipe Tor
"A batch of bread calls Tor 100 pounds
flour. four pounds sugar. four pounds
salt, ~ pounds yeast. ana l3a gallons
Of water. The bakery at Washington
barracks turns out $500 pounds y day,
and every man gets his pound.
Try These on Your Gas Range.
There are many very delicious and
exceedingly efficient rcttncs in the
manual for army cooks. and Uncle sam
gives his boys all three Of their cx-
cellent meals for an average of 40 cents
a day. If tho economy OF the army
kitchen could be brought into all the
American homes We would hear little
! of food conservation. for the utilization
Of every edible molcculc Is nothing
short OF marvellous. as Is the system Of
| accounting for every ingredient that
comes out OF the storcroom.
On Sunday, June Q, the bakers and
cooks mess had the following meals:
Breakfast.
Dreamed beef on toast, French toast
| butter. fried potatoes strawberries and
cream, coffee with milk. bread.
Dinner.
| Chicken soup with noodles. chicken
fricassec. cucumbers. young lettuce
white radishcs. fruit salad with may
onnaisc strawberry shortcakc. lemon
AIDE, sliced bread. butter. cheese.
Supper.
| Beat loaf. brown gravy. crcamed po-
| tatocs. plain mullins and syrup. lima
beans. iced tea.
Now, the actual cost of those three
meals for 100 men was 5000. And
every gram OF every material. as wei
| as every cent of every dollar, Is ac-
counted for. Part of the training of {;
student cook Is the preparation OF Il
days menu. and the listing of the cx,
act amounts and exact cost OF every
article used. And when You have seer
the kitchens and tasted the food ant
investigated the system of accounting
you have every sympathy and enthu
siasm for the new project OF bcstowint
commissions on instructors OF thu
bakers and cooks.
And If there is any anxious mothe
who, after reading these lines. still
thinks that her boy Is going to France
to be starved or ill-no,irishcd by TIL