54 THIRTY CENT BREAD 



cooked thirty minutes from the time the boiling 

 commenced. They were perfectly smooth and white 

 when mashed and could not be distinguished from 

 the fresh article. In flavor, although a slight dif- 

 ference could be detected between this article and 

 the fresh potato, it is the nearest approach to the 

 fresh potato that has yet come under the notice of 

 the commissary department of this station. 



§ 36 — ONIONS 



"The onions submitted were in the form of thin 

 dried slices which easily crumbled between the fin- 

 gers. The most satisfactory method of cooking was 

 found to be soaking in cold water for a half hour and 

 then placing on the fire to boil. For frying the best 

 results were obtained by soaking in cold water for 

 one hour and then draining and frying in a small 

 quantity of fat. The results were most satisfactory, 

 the onions having the appearance, odor and color 

 similar to fresh article. 



§ 37 — cabbage; 



"The cabbage submitted was in the form of dried 

 leaves which crumbled easily. The leaves were 

 soaked in cold water for one hour and then boiled 

 with a small quantity of salt pork until tender, about 

 one and one-half hours. The flavor was very good 

 but the color brownish, due to the length of time 

 consumed in cooking. A quantity of the dehydrated 

 cabbage was again soaked and boiled as before. But 

 this time a small quantity of sodium bicarbonate was 

 used in the boiling. The result was noticeably bet- 



