Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1918-08-09
PROVIDING CHOW
FOR SOLDIER BOYS
paving, Cooking and Serving Food
ror 800 Ysnks Is No Snap,
Saws Miss Marcella Dodge

A IDEAS regarding the teedlng OF
/, soldier boys and has most care
hlly worked out both the methods
nd materials best adapted to
,hoir needs, is the statement of
Miss Marcella Dodge, institutional
management expert in charge of
,he catering for the detachment
a the National Army receiving
sOeeisl training at the State Col
lsge Of Washington.
Many of the published reports
IN the cost of feeding men do not
awe quantities and unit costs of
tbe various items of food making
m the bill of fare. These data
lose all their former values at this
time of unusual fluctuations in the
Orice of food stuffs and increased
influence of local conditions and
transportation on the available
supply. A close study of the U. s.
Army ration and adherence to the
methods outlined in the Manual
for Army Cooks will, however, in
sure an abundance of good and
nourishing food at a low cost.
Even after the kinds and
amounts of food needed for one
man have been scientifically and
correctly worked out, the manage
ment of the mess for 300 men pre-
sents many difficulties. 1t is one
thing to buy good food in correct
mounts, but quite another thing
tocook and serve it properly. This
last involves the fullest possible
Utilization of the materials, that
nothing may be wasted, and the
serving OF them in attractive and
nOurishing styles.
A thorough knowledge of cook
ing is indispensable for army
catering. There are many differ
ences between the preparation
and cooking of army rations and
Of food for hotel dining rooms or
college dormitories. 1t requires at
least two weeks to make an expert
chef over into a good army cook.
The army ration is limited to a
comparatively small number of
articles of food, thus requiring
frequent repetition of the same
menu. 1t gives the most import
ant places to the cereals, dried
fruits, and all kinds and cuts of
meat. This is a wise measure, for
The use of a small number of
Standard articles is economical.
frequent variation in the method
Oh cooking these is a satisfactory
and feasible way of preventing
Their becoming monotonous.
The chef must learn to use plain
~asOnlng. Any spice or Spanish
aoded to meat is sure to raise sus-
peion IN the minds of the soldiers,
iaey think it is camouflage.
ram seasoning and simple meth
OuS OF preparation are sure to
prove attractive to the majority
Of the men.
Inc average civilian, after
studying an army garrison ration,
NiiKely to think that the govern
uent Is too liberal in it's food al
""ance, A visit to the College
~eSS nall or to one of the army
amps where the appetite and
''Ou capacity of the Woodworking
%iuier could be observed, would
lSpel any such delusions. These
'0ier boys are engaged in the
~OSI exacting sort of physical
VIA and must have food in such
n nsuu'''y and of such quality as
=" not only maintain their
l'ng'h but also permit the build
up OF their muscles and yield
a'ked Improvement in their
igor and bodily tone.
d " are not a healthy man and
o consult a doctor if the
' 10 be seen and the odors to
=, Aeileo IN the soldiers kitchen
VI The Cnllo q -