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DIRECTIONS

FOR

COOKING BY TROOPS,

IN

CAMP AND HOSPITAL,

PREPARED FOR THE ARMY OF VIRGINIA, AND PUBLISHED
BY ORDER OF THE SURGEON GENERAL:

WITH ESSAYS ON

"TAKING FOOD," AND "WHAT FOOD,"

BY FLORENCE NIGHTINGALE.


 J. W. RANDOLPH:
 121 MAIN STREET, RICHMOND, VA.
 1861.




Directions for Cooking in Camp.


No. 1.

COFFEE FOR ONE HUNDRED MEN, ONE PINT EACH.

Put 12 gallons water into a suitable vessel (or divide if necessary),
on the fire; when boiling, add 3 lbs. ground coffee, mix well with a
spoon; leave on the fire a few minutes longer; take it off, and pour in
½ a gallon cold water; let it stand till the dregs subside, say from 5
to 10 minutes; then pour off and add 6 lbs. sugar. If milk is used, put
in 12 pints, and diminish the water by that amount.


No. 2.

FRESH BEEF SOUP FOR ONE HUNDRED MEN.

Take 75 lbs. beef; cut into pieces of about ¼ lb. each; 15 gallons
water; 8 lbs. mixed vegetables; 10 small tablespoonfuls salt; 2 small
tablespoonfuls ground pepper; some cold bread, crackers, or 3 lbs.
rice, to thicken; place on the fire; let it come to a boil; then simmer
for 3 hours. Skim off the fat and serve.


No. 3.

SOYER'S STEW FOR ONE HUNDRED MEN.

Cut 50 lbs. fresh beef in pieces of about ¼ lb. each, and with 18
quarts of water put into the boiler; add 10 tablespoonfuls of salt, two
of pepper, 7 lbs. onions, cut in slices, and 20 lbs. potatoes peeled
and sliced; stir well, and let it boil for 20 or 30 minutes; then add
1½ lbs. flour previously mixed with water; mix well together, and with
a moderate heat simmer for about two hours. Mutton, veal or pork can be
stewed in a similar manner, but will take half an hour less cooking. A
pound of rice or plain dumplings may be added with great advantage.


No. 4.

SUET DUMPLINGS.

Take 10 lbs. flour, 15 teaspoonfuls of salt, 7 of ground pepper, 7 lbs.
chopped fat pork or suet, 5 pints water; mix well together; divide into
about 150 pieces; which roll in flour, and boil with meat for 20 or 30
minutes.—If no fat or suet can be obtained, take the same ingredients,
adding a little more water, and boil about 10 minutes. Serve with the
meat.


No. 5.

TO FRY MEAT.

Place your pan on the fire for a minute or so; wipe it clean; when
the pan is hot, put in either fat or butter (fat from salt meat
is preferable); then add the meat