CONVICT LABOE FOR EOAD WORK. 183 



Cut about five slices to the inch; place in a bake pan and pour boiling water over it, 

 and allow it to stand for five minutes. Drain off all the water and fry on a hot range or 

 in a quick oven, when done, remove from the range and allow to cool slightly before 

 serving. 



9. Bacon and cabbage (for 60 men). Ingredients used: 15 pounds bacon, 30 pounds 

 cabbage. 



Wash and clean the cabbage; place in boiler with sufiicient water to three-fourths 

 cover the cabbage; place the bacon on top of the cabbage; after boiling two hours 

 remove the bacon and allow the cabbage to boil one hour longer. To prevent dis- 

 coloration the boiler should be ventilated during the process of cooking. Serve 

 hot, the bacon being placed on top of the cabbage. 



10. Biscuits (for 60 men). Ingi-edients: 10 pounds flour; 1| pounds fat (lard 

 preferred); 2 ounces sugar; 2 ounces salt; 10 ounces baking powder. 



Mix the dry ingredients and sift; work in the lard and mix thoroughly; add suffi- 

 cient water to make a soft dough; roll out about one-half inch tliick; cut out with a 

 biscuit cutter and place in bake pan about one-half inch apart; bake in a hot oven 

 about 10 minutes. Serve hot with butter or sirup. 



When using baking powder it is better to use cold water (or milk) and keep in a 

 cool place before baking. 



11. Bread, corn (for 60 men). Ingredients used: 5 pounds corn meal; 3 pounds 

 flour; 1^ ounces sugar; 8 ounces fat (lard or drippings); 8 ounces baking powder. 



Jilix the ingredients and sift; work in the lard and mix thoroughly; add sufficient 

 water to make a soft dough; spread in bake pan to a depth of 2 inches, and bake 

 for about 40 minutes. 



12. Stock — for use in soups, stews, gravies, potpies, hash, etc. 



Save all the bones that come into the kitchen; do not throw them away until all 

 the nutriment has been extracted as follows: Place the bones in the soup-stock boiler 

 with sufficient cold water to cover them from 4 to 6 inches, and allow them to simmer 

 imtil all the particles of meat attached to them have become loose. There will 

 probably now be sufficient soup stock in the boiler for immediate use. Trim off the 

 bones, saw or crack them, and place in the boiler again, adding more water if neces- 

 sary, and leaving the bones in the stock until all the nutriment has been extracted 

 (this will require from six to nine hours). When boiled beef is prepared, more stock 

 may be obtained. 



13. Stock (definition). The liquid or jelly obtained by boiling meat, bones, etc., 

 for several hours in water. It is the basis of most soups made in Army kitchens 



14. Meat stew.^ 



Cut the meat into small pieces, removing the fat; try out the fat and brown the 

 meat in it. When well browned cover with boiling water, boil for five minutes, 

 and then cook in a lower temperature until the meat is done. If tender, this will 

 require about three hours on the stove. Cut potatoes, turnips, carrots, and onions 

 into small pieces. Add turnips, carrots, onions, pepper and salt during the last hour 

 of cooking, and the potatoes 15 minutes before serving. Thicken with the flour 

 diluted with cold water. Such a stew may also be made of mutton. If veal or pork 

 is used the vegetables may be omitted or simply a little onion used. Sometimes 

 for variety the browning of the meat is dispensed with. 



Almost any bones and trimmings may be used for making soup. Chuck, flank, 

 neck, fore shank, hind shank, and clod, are among the cheapest cuts of meat and may 

 be used in making meat stew. 



15. Beef, boiled (for 60 men). Ingredients used: 20 pounds beef (shoulder, bris- 

 ket, plate, flank, shank, or neck). 



1 U. 8. Department oi Agriculture, Farmers' Bulletin 391. 



