Recipes Used in the Cooking Schools, U. S. Army

Synopsis

Recipes Used in the Cooking Schools, U. S. Army by United States. Army.

Bean soup (for 20 men): Take 3 pounds beans and soak overnight in about 2 quarts of water. When ready to make the soup add 2 quarts of boiling water and let boil for about 2 hours, or till done. Add ¼ pound fine chopped onions and season with salt and pepper to taste. Strain thru a collander. Put on the stove and let come to a boil, then it is ready to serve.

Beef stock.: Select beef bones and pieces of meat not used for any special purpose, place in a boiler of cold water, and stand on back of stove and let simmer. At end of about 6 hours strain into another vessel and it is then ready for use.

Similar Bookshelves