182 BULLETIN 414, U. S. DEPAETMENT OF AGEICULTUEE. 



nation with the other foods in the ration. They may, however, be 

 easily modified to meet any requirements. 



1. Milk for breakfast foods. Ingredients used: Two 1-pound cans evaporated milk; 

 8 ounces sugar. Add a pinch of salt and sufficient water to make 1 gallon. Whip well 

 a few minutes. This recipe is sufficient for about 20 men. 



2. Coffee (for 60 men). Coffee is generally served for breakfast and dinner and 

 should always be prepared fresh at least once a day. The following method is sug- 

 gested: 



Breakfast: Put 7^ gallons of water in the boiler and let come to a boil; add 21 pounds 

 roasted and ground coffee, and remove from the range immediately. Allow to stand 

 15 minutes; add one pint of cold water, and allow to stand a few minutes longer before 

 serving. 



To sweeten, add 4 or 5 ounces of sugar to each gallon. 



Dinner: Allow the grounds to remain in the boiler and add sufficient water to make 

 7J gallons; allow to come to a boil and add 3 ounces of coffee, roasted and ground, for 

 each gallon of fresh water used; remove from the range and allow to stand 15 minutes; 

 add a pint of cold water, and allow to stand a few minutes before serving. 



Coffee should be made for immediate use only. 



3. Corn-meal mush (for 60 men). Ingredients used: Six pounds com meal; 1^ 

 pounds sugar, if not on table; 1 ounce salt; 4 gallons water. 



Allow the water to come to a boil and pour in the corn meal, meanwhile whipping 

 well to prevent prevent lumping. Allow to cook for about 20 minutes, and then allow 

 to stand about the same length of time where it will remain hot. 



Place in vegetable dishes and serve hot with fresh or evaporated milk poured over it. 



4. Corn-meal mush, fried (for 60 men). Ingredients: Seven pounds corn meal; 4 

 gallons water; 2 ounces salt; 2 ounces sugar. 



Prepare in the same manner as corn-meal mush; pour into a well-greased bake pan 

 to a depth of about 1 inch and allow to cool. When cool cut into pieces about 2 inches 

 square; roll in a flour batter and fry in deep lard. Serve hot with sirup. 



This preparation may be improved by dipping each piece in an egg batter before 

 rolling in flour. 



5. Oatmeal mush (for 60 men). Ingredients: Five pounds oatmeal; J pound sugar; 

 1 ounce salt; 6 cans evaporated milk; 3^ gallons water. 



Place the water in a boiler and allow it to come to a boil; whip the oatmeal in slowly 

 and allow to boil for five minutes. Let simmer one-half hoiur and serve with milk and 

 sugar. 



6. Hominy, fried (for 60 men). Ingredients used: Six pounds hominy; 4 gallons 

 water; 2 ounces salt. 



Place the water in a boiler on the range; when boiUng add the hominy and boil 

 from 20 to 30 minutes; remove from the boiler, spread about 1 inch deep in well- 

 greased pans, and allow to cool; cut into pieces about 2 inches square; roll in flour 

 and fry in deep lard. Serve hot with sirup or butter. 



7. Buckwheat cakes (for 60 men). Ingredients used: Five pounds buckwheat 

 flour; 5 pounds wheat flour; 2 J pounds molasses, or 2 J pounds sugar; 2 ounces salt; 

 10 ounces baking powder. 



Mix the flour and molasses (or sugar) together, and add sufficient water to make a 

 stiff batter. When about to make the cakes, grease the griddle with a piece of bacon 

 or ham, and add the baking powder to each portion immediately before using. If, for 

 example, one-tenth of the above amount is to be baked at a time, one ounce of the 

 baking powder should be added to each portion. 



Serve hot with butter, sirup, or both. 



8. Bacon, fried (for 60 men). Ingredients used, 15 pounds bacon. 



