182 BULLETIN 414, U. S. DEPARTMENT OF AGRICULTURE. 
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-J gallons of water in the boiler and let come to a boil; add 2\ 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 
1\ 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 corn meal; \\ 
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; \ pound sugar; 
1 ounce salt; 6 cans evaporated milk; 3J 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 hour 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 boiling 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\ pounds molasses, or 2\ 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. 
