Show A ARTICLES ON ARMY COOKING COmm G TO APPE APPEAR Army cooking has la a a. a lesson for to the tho home hi kitchen kichen In lim tl the army number umber of or Kitchen Kichen Counsel eJ to be bo Issued b by the Utah Gas an and Coke company on September 1 I are suggestions for tor tho the housewife from the te army amy cooking methods methods What Whatever over the time military authorities hv have been able to do in dietetics economics and 1 hygiene for the armies of ot war the authorities au au- au- au of or tho time homo home kitchen should be enabled to do for our out armies of or peace says the magazine The Time publication quotes from the manual man ual for army ary cooks which recommends a n careful selection of ot such low how priced meats meat meal as liver lver beef ts and arid sausages eg to together together to- to gether ether with wih such high priced meats as pork fish chicken etc etc so that an aim an average average aver aver- age price will wi result which will wi enable ono ommo to secure a satisfactory varlet while living hiving within the limits of the straight ration The manual quoted also advises retaining retain retain- log ing n all aU bones until nil all al time the Juices have been extracted for stock of or which there Is a sufficient quantity to provide a a good soup stock nearl nearly every day in the time week Time The manual treats of oC methods of or cookIn cookIng cooking cook- cook In Ing soups bread and flour our vegetables dried fruits and tea lea and co coffee as well wel as desserts sauces butter britten buter and syrup There are arc extracts from the arm army cooks cook's dictionary Under the time lUe title Food for or time the Soldier the following is printed in tho the Kitchen Cou Counsel In making up the arm army ration raton one man manIs manIs Is supposed to consume in one meal One ounce of or sugar one halt ounce of or coffee coree one ounce chocolate or cocoa or tenth one ounce of or tea four our ounces of or dried vegetables j four ounces of or flour our four tour ounces of or sliced bacon or six to eight ounces of ot fresh tresh meat one fifth ono ounce of ot salt and one fifteenth ounce of pepper |