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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