CONVICT LABOR FOR ROAD 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 sufficient 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). Ingredients: 10 pounds flour; 1^ pounds fat (lard 
preferred); A 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 thick; 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; \\ ounces sugar; 8 ounces fat (lard or drippings); 8 ounces baking powder. 
Mix 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 
until 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. 1 
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). 
i TJ. S. Department oi Agriculture, Farmers' Bulletin 391. 
