40 MANUAL FOR NONCOMMISSIONED OFFICEtlS. 



pared may be kept on the cover, which is most conveniently 

 placed bottom side up over the cooking vegetables. 



Onions (fried). — Same as potatoes. 



Potatoes (boiled). — Peel two medium-sized potatoes (about 

 one-half pound) or one large one, and cut in coarse chunks of 

 about the same size — say, IJ-inch cubes. Place in meat can 

 and three-fourths fill with water. Cover with lid and let boil 

 or simmer for 15 or 20 minutes. They are done when easily 

 penetrated with a sharp stick. Pour off the water and let 

 dry out for one or two minutes over hot ashes or light coals. 



Potatoes (baked). — Take two medium-sized potatoes (about 

 one-half pound) or one large one cut in half. Lay in a bed 

 of light coals and cover with same and smother with ashes. 

 Do not disturb for 30 or 40 minutes, when they should be done. 



Canned tomatoes. — One 2-pound can is generally sufficient for 

 five men. 



Stew. — Pour into the meat can one man's allowance of toma- 

 toes and add about two large hardtacks broken into small 

 pieces and let come to a boil. Add salt and pepper to taste, or 

 add a pinch of salt and one-fourth spoonful of sugar. 



Or, having fried the bacon, pour the tomatoes into the meat 

 can, the grease remaining, and add, if desired, two broken 

 hardtacks. Set over a brisk fire and let come to a boil. 



Or, heat the tomatoes just as they come from the can, adding 

 two pinches of salt and one-half spoonful of sugar, if desired. 



Or, especially in hot weather, eaten cold with hard bread, 

 they are very palatable. 



Rice. — Take about two-thirds of a cupful of water, bring 

 to a boil, a«Jd 4 heaping spoonfuls of rice, and boil until the 

 grains are soft enough to be easily mashed between the fingers 

 (about 20 minutes). Add two pinches of salt and, after stir- 

 ring, pour off the water and empty rice out on meat can. 

 Bacon grease or sugar may be added. 



Corn meal, fine hominy, oatmeal. — Take about one-third of a 

 cupful of water, bring to a boil, add 4 heaping spoonfuls of 

 the meal or hominy, and boil about 20 minutes. Then add 

 about two pinches of salt and stir well. 



Dried beans and peas. — Put 4 heaping spoonfuls in about 

 two-thirds of a cupful of water and boil until soft. This 

 generally takes from three to four hours. Add one pinch of 



