| Show H i I WIT TIlE TROOPS I be Celebrated In Porto Porta Rico Cuba and thC Philippines for Cooking by tho Secretary ot of to Bako io puddings for Army I to to Make Cnn Canion lon Ball BaIt BallIn In 9 I the tho Army Cook CookI pudding published by the War Department top for the Private I i ok I use of Army Cooks li 1 1 by Frank 0 0 iI P C Nov I oo aY tn with the It will I t r stated In fl the barracks Of lorto j t the camps of Cuba upon the tho thor I F r II arc carrying t thou h ous 4 M boys bos the Po Pa PoI PaI I 1 J J ar It t I Is to 10 be honed on t the theof h e et I ot of the Cu CuI t have hajj os a I r d t I J J Ther SUIte th tb t Of t v I Iv cf In th I i Islands III t J 1 f the pro our ur with the great 4 bird which the they aleo raise raiseh 4 th h Ibl th Chinese Chines pig for tor and t r t f the th Ual empire Ire are IreTh JL Th Tb which have havo I I r i t held ald In their supplies tj dinner and the lb n t I und and plum puddings will It sl 1 tI tI f with the most 4 I will 11 none th the r I fee tt 4 rm th that It ladled Ia out t 44 f of ILl ILlE 4 E V on AnE F D 1 ha an Idea ot of the won 4 nI Uncle Sam has haa as 08 ase of 4 i 11 Ith We hive have now t e f 4 th aa n COW W Sl n In the hal ha ant ani officers II tr States State on and andI 1 f I 01 O I our oar of If the W West t IndlE Inde ha have v his man of them must moat a d It takes shiploads t 0 tes tons ton u on tone toM of bread anI and ut i f nil kinds of sup It r cooks cook and ana quarter fI a Us I th feeding brigade at tI CD Sam am haS make a 11 aa aa a t In lIck if TheN Is one a i f the Will war department under l d t general which has to nth the of this food In of this department you will 1 t ot of books book on the health ot of otI I I trI Hi on jU what a man should t day anti week II tt day to wi 1 eek Iii 1 kep P him In health 1 I aria WI nd th there 1 the rations he needs nelds u 31 It In the and those h hI 9 I d have hae jf ho should Nd t i the frigId zone More Ib you will find dIrections as to toI toI I I I rh things should be cooked and J 0 1 the right influences to bear beare get a look at the thet t e tt J I e ek k book which baa been pre I tr eur for tor the tho use ulle t te cY eok u wh the soldiers u NU SoUlS ARMY Amt COOK BOOK DOOK book bok Yes n a cook book It j un 1 I the direction Ua go r general and nd pub did by t ot of the secretary TU for Us use In th the army lUmy ot of the I tt Stiles EtU A cook bOok publIshed a its printIng office but buttor tor MIlT c ks Iks and not to be i all vr thc Ih like ilkI con or Ir ha J I ot of the book before tore me thre pages ot of 50 S not nt recipes clipped from old tor aDi gotten up by prote k makers but recipe hn been n practically tested 1 ad agin the they have hav been 1010 to Ih the Idlers T book t ii full of practical J are at as valuable to the u as t to the ann army cook E Ev 7 1 Pe f 4 It gt te Ins ns with good things s 4 It Ii tl ti I one of the tho few fell nth are roo worth their weight In S lt d 4 It II from thIs book that I COP copy f extract which show how bOI bOIa a Lri dinners will wr t It tray be that from them f j rs Wives and sol solera 1 era ens at h ne me may get h 11 wal aid them In the prep 1101 their fasts H lED iD A L SEeRE SECRE op OF WAlt WAltg g hr fr Instance Is what the secre rc c ct ar has lu to say MY about turkey tn wild fold turkeys are prepared alike The tIme Ume for tor cookInG t twenty t tn I IJ tie J depending upon the oC age of the tho 1 lies In an 1 It long iong to arh and d frequent bal Ung pI the turkey Into n a pan of cold Ii ts MIt it In inside ld and out In three thre Li 0 wit In the last water J n I t ot of bicarbonate or of IL 1 ri na the bly with this cater oer tha Ihn pur It off and rinse th t eater Nw wipe It dry In 1 lcd 4 SaIL t rub It inside with pep pepe tt Prepare e rl n as follows grated bread crumbs taW and body of the turkey of I pepper PI er ono one tea lea tha f salt one teaspoon teaspoonful CuI ot of oton sawn on thyme or sage with butler lx beef f or lard tI slightly moist At AtI I t thoroughly mixed l lI lt t aJ bod body with it II Now o I tight about the neck sew lIew I Ien tie down the wIngs and It hen en 13 ty It on It Its back In n the theIl Il i Wet 11 the etin season It ItI t I Mit t and and dredge It ft tr r I the or on upper t toll t Y mall email ot of but butt bute the t pan about n a pint of e lock N cr a quarter ot of pound of I sc i Rib with Hh a brIsk tire fire to a rich to it tit at least eer every ten min mint mm t ax It too rapidly la lay n a ef WhIte paper over It until r J I n When J is br the tur Ir d on the breast turn It tb 11 pan while In the tho oven r I k J salt Bait find end dredge l b ith and bake balee untIl tie as AI above aboe A y ring from the and I at It r J n hot dish and servo sero lavy a vr p Fared to a follows follos OktAVY A LA comus COMMIS I C Ma Mathi IDIe th thi tarke lIver antI and heart I tbt In cold water 0 11 Put theta them Into Inlo a pot potT pot gil T C J 3 water Ier to cover them III lender and keep att 1 th II the Is removed I IID pr ID the with the ther I y Were vere stewed to tot r In In the fID t l the h put lire tI rr thIcken with two to esl c f rI I I 1 t bl nil II PI hoUr tbt n let It boll up If tIt wt Ith and sell u l t r dish arni serve serveto I r to 10 omit th the J a In a that th the f th c r cooked The Tho end ft 1 d ma maybe be made Into The turkeys turkey may be 00 11 k sage flute meat f fresh sh II ty It NaS OB nECO Co L An Alt DEPARTMENT I J Y camp Plum ilium puddIng TI J 1111 II ot of fare tre Every ar 5 1 i thumbIng this bok book a dainty to 0 ono one o of the following 1 me lve a an or to toen en on general remarks on put puddings made by Hoot ar are compounded The Thc ore are always dither bl 1 or baked Whoa hon boiled a doth cloth or hag well should be used 1 to envelop thorn them The b ba must be dIpped Into Inlo Ill bell h mi Water ane and wrung out I before tore th lie lour flour Is II applIed t The Hm seam of the bg bug must be thorough secured and room for the Ice pudding to lel swell fhe water must b be bulling when tile pudding Is Put In I ii must cover coer the bas bag and must mut b be kept ket constantly the co cooking Ir If mor more water II Is put In It must mut b be boiling cater The ba bag should bl be turned several rl times under Ih the water to 10 prevent ls Its agaInst the sIdes silles and bottom ut of the vessel and thiu Ihu scorching When the pudding Is b cooked tikI take I it from th the pt hot and plunge It Into col cold water for In an Instant then hen turn It out front from the bag or cloth on n PLUM O NO I 1 IThe The In Ingredients ot of this wih with tile the exception of the eggs and mik mIlk should be the day be forI fore the pull pudding Is to be lade made giving the quantities It should be that the recIpe f is In intended tended for a large company and that young wedding couples who ma may at the same their Thanksgiving dinner should bould rak make propOrtIonate reo ro If their dinner Is to be con fined to two The redo recipe which follows I is enough for thirty men Two quarts sifted lour flour two Quarts bread crumbs four pounds suet tred freed from fiber and chopped moderately lne fine four pounds raIsins picked eed seed seeded ed chol chopped ld and dredged wih with four flour sixteen eggs whites and yolks beaten two quarts of sweet mik milk a fourth ot of a pound of ciron citron cut fine and dredged wIth four flour grated rind ot of one lemon two wo nutmegs grated one table tablespoonful spoonful ground ginger one tablespoon tablespoonful ful ground cinnamon ono one teaspoonful round ground cloves Into a deep pan or dish put the In gradients In the followIng order First Ih the beaten yolks of the eggs then one hal half the mik milk then the flour bread breadcrumbs crumbs suet apices lemon rind then the remainder of oC the mik milk or as much of I it al wi will make a thick bater batter then the belen beaten whites of the eggs and at last the dredged fruit the mIxture for tor thirty raIn min minutes utes put Into the prepared bag or bags ant and sauce bol boil seven seen hours Serve Sere hot wih with PUDDING NO 2 The quantities of this recIpe wi will ser serve for 1 a mess or of 1 five or Ix persons One cup molasses ono one cup beet suet freed fred trl from liber and chopped lIne one cup sweet mik milk one cup of raisins pIcked seeded and chop chopped ed and dredged with flour thre three curia cUPS of sifted flour one teaspoonful alt one teaspoonful ground cinnamon one grund ground coes cloves teaspoonful lolla soda one egg Put the soda into nto the molasses and ond str tir er ery hard beat the egg wel veil and tr Into the molasses then add the tho 1011 flour sal salt spices suet and fruit Put Iut Into a preparo prepared bag and boll boil three hour hours CANNON CANNO BALLS Some of the names ot of the tho puddings s sarc are arc rather suggestive Here I is one for tor fora 1 a pudding known lS as ennon cannon balls The he amounts given ar are for men They arc Six pounds pound ot of flour one and one half pounds of f suet three pints of oC tao mo lasses lanel and ond one pint of water Chop up the suet sut mix with the four flour mix the molasses wih with the water pour our the lie flour Into a bowl and pour the molasses gradually upon It mixing I it with the lour flour When hen the whole Is well mixed not too soft fon form It Into any size balls required four flour some cloths cloth te tie uv up each bal ball separate separately In cloth not too tight and bol boll ono hour ant and upward accord Ing to size accor These wi vilI keep ot gool for twelve twelvemonths months and longer Where fruit Is cheap cheal lasses lanes fruit can be mixed with the mo PU PIE The followIng Is enough for twenty two to men Eight pounds ot of bread brend one pound ot of suet tour four dozen apples two pounds of sugar Melt the suet In n a frying pan cut the brod bread Into slIces of an anInch anInch Inch In thickness dip ech each piece Into the melo melted tat and place them bern In the tho own Oven to dry In the meantime get tho ho tet apples Peeled boiled and mashed wih with the sugar Cover ConI the bottom ot of the baking dIsh wih with the bread cover coer the tho bread with some ot of the apples then thon some more morl bread over oer that then the apples and thus until all Is use used Place Placeit I it In nn an oven and bake for twenty min mm cites uteR This may be made wih with any kInd of oC frit fruit HOW OUR DUn SOLDERS SOLDIERS DRESS SA Nearly e rl cv every r Thanksgiving dinner will 1 have It its I and this one mende mended to the army mn ma be ot of value alue are to our people at hums home The quantities Three Thre tablespoonfuls of 01 oil yolk of one egg one teaspoonful mustard one halt teaspoonful nit alt and one table tablespoonful spoonful vinegar Firt First bet beat the egg then rub the 01 oil and egg together next rub In the mUI mu 1 tar tard then Ihen the salt and lul lastly the vine vinegar Ine gar gradually A tev grains of cayenne pepper la may be added A bied boiled Irish potato mashed lne fine may be substituted toe tor the yolk olk of the egg I It th the oil and egg Sg or potato do d not mix wel a few drops drop of vinegar Ingar will facilItate the proc Of Instead of oi oil mel melted buter butter cream or the juice from bel boiled ham mn may be ue used When about to serve the salad lad pour over the Thi This dressing may be we used wih wIth ever every ot of lettuce chickery clery celery cab cah cabbage bage onions onions tomatoes cold bie boiled cauliflower beh beets bean chicken tur turkey ke key lobster crabs etc ee COOJ IN TIlE rHE FELD Many n a soldiers dinner this Thanks Thanksgiving giving wil will b be cooke cooked In the field Jl III turkey wil will be baked In ovens oella made In Inthe inthe the earth anti and the soup ma be oe over fra fires made rhade In pits In the ground The suggestIons ot of tl the commIssary Jen Jeneral gen genteal teal eral direct how boss trenches for cooking should be dug The They tell ho how to make oven of logs and clay and the he kind kinds ot of portable stoves which should hould be from place tt to place The lck book lis n a picture ot of one o of thaI these field ovens of which I venture 0 wil lui bo be In UfO use In the on The oven oen I is made a as follows A claey sell Is and a hoe hole thre three feet square and two fet feet deep hI ie dU dug Th bet I It Is i along t the e slope of at 1 a hi bIll anti and a shaft haft II I rn run right the hilt ant bol holt made In the top which pots ad and pans panl panlI I c can b be set et At me e end a M Y I Ii erected The clay forms the sides Id and bed bd of the stove Such an arrange merit ment makes a good oven onn and It can also be used UN for tor ever every kind of f cooking On another page thu metho method of mak makIng lag Ing field ovens oens Is described I It states that two mon with a spade aJ and long handled shovel can make an excellent oven In a a step steep bank In of an hour I It the they have hae ot flat such tools the they can make It with their bayonets or even wIth knives The oven de has a capacity of aboUt forty rations and will 11 bake goo good bread In about fifty mInutes I It would undoubtedly edly be bc excellent for turkeys and probably ably obly many man a turkey wi will be coke cooked In ovens oens of thi this kind tile this y year nr Other pages show how to bake bons bonsIn bean In trenches how to make field bake houses houM ditches which can be UH used as troughs trough and al all sorts of hint a as to th the UN use of water Ind and wo wood The bok book gIves Ies In detRI that the arm army cook ook needs telling him how to cook velI 11 the things rati a 0 ADUmBRATED ADULt IT A process ha has been i p patented tente In for preparing c coffee te teIn In tabloids tabloid I by n a system Item of It I Is argued that not only will 11 there be beleu lees leu expense In exportIng In this form but that the customer wilt I be bemore bemore more ot of thus receiving for or b hJ WI Ua J siu Ut t |
