,,camp ,,fires ,,and ,,camp ,,cooking2 ,,or ,,culinary ,,hints ,,for ,,the ,,soldier3 ,,including ,,receipt ,,for ,,making ,,bread ,,in ,,the 8,,portable ,,field ,,oven0 ,,furnished ,,by ,,the ,,subsistence ,,department4 ,,by ,,captain ,,james ,m4 ,,sanderson1 ,,commissary ,,of ,,subsistence ,,of ,,volunteers4 ,,published ,,for ,,distribution ,,to ,,the ,,troops4 ,,headquarters 8,,army ,,of ,,the ,,potomac10 ,january1 #ahfb4 ,,washington3 ,,government ,,printing ,,office4 #ahfb4 ,,camp ,,fires ,,and ,,camp ,,cooking4 ,in making up the following receipts1 the author has been actuated by a desire to aid the efforts of those of his countrymen who1 with the best intentions1 lack the knowledge to utilize them2 and having personally assisted in the concoction of the various dishes he treats of1 using only camp fires1 camp kettles1 and soldiers' rations1 he knows that a little attention on the part of any sensible man--and none other should ever attempt to cook--will produce the most savory and gratifying results4 ,,camp ,,cooking ,,and ,,camp ,,kettles4 ,the utensils and means furnished by government to the soldier for preparing his food are of the most primitive character4 ,the former consist of camp kettles1 made of iron1 with a handle1 and varying in size from four to seven gallons1 7they should be made so as to have one slide into the other1 in nests of four17 and mess pans1 also of iron1 about #ab inches in diameter1 and sloping to the bottom4 ,the latter consist of a certain amount of wood per diem1 which is to be consumed as taste or ingenuity may dictate4 ,the usual and most simple mode is to dig a trench #ah inches wide1 #ab inches deep1 and from four to six feet long4 ,at each end plant a forked stick of equal height1 with a stout sapling1 from which to suspend the kettles1 extending from one to the other4 ,illustration3 ,diagram ,no4 #a4 ,this1 however1 is neither the best nor most economical mode1 as it consumes much fuel1 wastes much of the heat1 and causes great inconvenience to the cook4 ,an improvement can be effected by casing the sides of the trench with brick1 adding a little chimney at one end1 and1 in place of the forked sticks1 using iron uprights and cross-bar1 to which half a dozen hooks for hanging kettles are attached4 ,illustration3 ,diagram ,no #b4 ,in a clayey soil1 the plan adopted by the salt boilers of ,new ,york is perhaps the neatest1 most economical1 and most convenient that can be devised4 ,they dig a hole about three feet square and two feet in depth1 generally in the slope of a hill4 ,on one side they run a shaft laterally1 about one foot square and six feet in length1 and one foot from the surface of the ground4 ,at the extreme end they sink a shaft vertically1 and form a chimney2 and at equi-distances they pierce three holes of sufficient diameter to prevent the kettles from slipping through4 ,by this mode the kettles can be placed over the fire to boil--or on either side1 to simmer--with less difficulty than by any other means4 ,illustration3 ,diagram ,no #c4 ,illustration3 ,diagram ,no #d4 ,inside view--,side4 ,besides the allowance from government1 however1 the company cooks should be furnished1 from the 8,company ,fund10 with two large iron spoons1 two large iron forks1 two stout knives1 one tin cullender and one yard of flannel2 also a false tin bottom1 closely fitting the kettles2 for all of which the cook should be responsible4 ,,the ,,ration4 ,no army in the world is so well provided for1 in the shape of food1 either as to quantity or quality1 as the army of the ,united ,states1 and very little attention on the part of the cook will enable him to lay up a liberal amount weekly to the credit of the ,company ,fund4 ,no one man can consume his daily ration1 although many waste it2 and a systematic issue will1 in a great measure1 prevent unnecessary extravagance4 ,,the ,,cook',s ,,creed4 ,cleanliness is next to godliness1 both in persons and kettles3 be ever industrious1 then1 in scouring your pots4 ,much elbow grease1 a few ashes1 and a little water1 are capital aids to the careful cook4 ,better wear out your pans with scouring than your stomachs with purging2 and it is less dangerous to work your elbows than your comrade's bowels4 ,dirt and grease betray the poor cook1 and destroy the poor soldier2 whilst health1 content1 and good cheer should ever reward him who does his duty and keeps his kettles clean4 ,in military life1 punctuality is not only a duty1 but a necessity1 and the cook should always endeavor to be exact in time4 ,be sparing with sugar and salt1 as a deficiency can be better remedied than an overplus4 ,,kitchen ,,philosophy4 ,remember that beans1 badly boiled1 kill more than bullets2 and fat is more fatal than powder4 ,in cooking1 more than in anything else in this world1 always make haste slowly4 ,one hour too much is vastly better than five minutes too little1 with rare exceptions4 ,a big fire scorches your soup1 burns your face1 and crisps your temper4 ,skim1 simmer1 and scour1 are the true secrets of good cooking4 ,,beef ,,soup ,,with ,,desiccated ,,mixed ,,vegetables4 ,the ,americans1 as a rule1 are not fond of soups1 unless of the thicker kind2 but in no form can meat and vegetables be served together more profitably and more nourishingly4 ,as a matter of economy1 it admits of no argument1 because every portion is useful1 both bone and flesh2 and1 when properly made1 it is wholesome and palatable4 ,on fresh-beef day1 if among the rations there are some choice bits--such as sirloin1 tenderloin1 or rump steaks--cut them into neat slices1 and use for breakfast1 broiling them if it can be done2 if not1 fry them4 ,save all the bones1 if large cut them in pieces and distribute equally among the kettles4 ,if the company numbers seventy men or less1 use one large kettle and two smaller ones4 ,fill them nearly with pieces of meat1 from one to three pounds each1 not too closely packed2 then add water enough to cover it1 and place it over a brisk fire1 throwing in a large handful of salt to each kettle4 ,as soon as the water begins to boil1 and the scum begins to rise1 deaden the fire1 and skim1 carefully and faithfully1 every ten minutes1 and be very sure that the water does not again come to a boil--it should only simmer2 for when the meat is boiling hard the pores of the flesh are immediately closed1 the essence of the meat1 and all its impurities1 are retained within1 no scum arises1 the meat becomes hard and tough1 and the soup thin and watery4 ,if it is only permitted to simmer1 the pores are kept open1 the blood is drawn out1 the juices are extracted1 the meat is rendered tender and wholesome1 and the soup rich1 nutritious1 and palatable4 ,in one hour and a half--carefully skimming all the while--the meat should be done2 but if it has only simmered1 two hours will be better4 ,then take the meat out1 leaving only the bones4 ,an hour previous to this1 however1 break up a tablet of desiccated vegetables as small as possible1 and divide them into as many portions as there are kettles of soup4 ,place each portion in a separate pan1 and fill with fresh clean water1 standing them near the fire until thoroughly saturated with water4 ,when the meat is taken out1 put the vegetables in1 and let them boil gently two hours longer1 during that time carefully skimming off all the fat which rises to the surface4 ,then season with pepper and salt1 and a tablespoonful of vinegar1 and serve out4 ,both the ,french and ,american desiccated vegetables come in tablets4 ,the former being twice as large as the latter1 it will therefore be necessary to use one of the ,french or two of the ,american tablets for a company1 which will be found amply sufficient1 as they swell up to sixteen times their bulk in a compressed state4 ,the fat taken from the soup is valuable--first for selling1 next for frying1 but principally because you don't swallow it in your soup4 ,,pork ,,soup ,,with ,,vegetables4 ,this soup is good for a change1 and quite economical4 ,take four pounds of clear pork1 without rind or bone2 cut it into pieces about one inch square2 put into a pan a little fat1 which must be as hot as possible1 and throw in enough pork to cover the bottom1 which is to be fried quite brown1 and turned into another pan whilst the balance is being fried4 ,have three camp kettles filled with clean water2 boil it1 and add to each kettle one-third of the fried pork1 with a handful of salt4 ,let it boil moderately for fifteen minutes1 and in the meanwhile1 having soaked the desiccated vegetables1 add one-third to each kettle1 and continue boiling1 not too fast1 for one hour and a half4 ,season with pepper1 salt1 and a little vinegar1 and if there is any stale bread to be had1 three or four loaves should be cut into pieces two inches square1 or less1 and divided equally in the three kettles4 ,after fifteen minutes' slow boiling the soup is ready to serve4 ,whatever fat floats on the top1 before the bread is added1 should be carefully removed4 ,,pea ,,soup4 ,for some unexplained reason1 this article is by no means popular with the troops1 and large quantities are constantly returned to the commissary as company savings4 ,this1 it is believed1 would not be the case if the proper mode of cooking them was known1 as they are not only quite as nutritious as beans1 but have always been considered by epicures much more delicate4 ,to use them properly1 they should first be washed2 then boiled for at least one hour1 in a kettle with a false bottom4 ,for a company1 seven or eight quarts should be boiled in double the quantity of water4 ,in default of a false bottom1 they must be constantly stirred1 to prevent scorching4 ,when quite soft1 strain off the water1 divide them into three or four portions1 according to the number of the kettles1 and add them to the pork soup1 previously described1 instead of the desiccated vegetables1 adding at the same time two large onions1 sliced1 to each kettle4 ,let it boil slowly for two hours1 skimming now and then2 and before serving out1 season liberally with black pepper1 some salt1 and a dash of vinegar4 ,they should be well mashed with a pounder before serving4 ,,boiled ,,pork ,,and ,,bean ,,soup4 ,never serve beans until they have been soaked over night4 ,at eight o'clock in the morning1 put eight quarts into two kettles1 and fill up with clean cold water4 ,boil constantly1 over a brisk fire1 for an hour or more1 during which many of the beans will rise to the top4 ,at the end of this time1 take the kettles off the fire for fifteen or twenty minutes1 and then pour off all the water1 replacing it with fresh clean water4 ,add to each kettle a pound of parboiled pork1 without rind1 and boil continuously for an hour and a half longer4 ,at quarter past eight o'clock1 fill three kettles loosely with pieces of pork weighing from three to five pounds1 cover with water1 and boil briskly for one hour2 then pour off all the liquid1 and fill up with clean hot water1 and boil for one hour and a half longer2 then take out all the pork1 and lay it aside4 ,take out also one-half of the beans from the other kettles1 placing them aside for breakfast next morning1 and add to the remainder the liquor in which the pork was boiled4 ,to each kettle add also two onions chopped or sliced1 with plenty of black or red pepper1 some salt1 and a tablespoonful of vinegar4 ,after fifteen minutes' longer boiling1 mash the beans with a wooden stick made for the purpose1 and serve1 with a slice of pork1 in a separate dish4 ,if onions are plenty1 mince fine eight or ten of them1 fry them in a pan with a little flour and fat1 with half a pint hot water1 and the same quantity of the liquor in which the pork was boiled4 ,after cooking five minutes1 add pepper1 salt1 and half a glass of vinegar1 and pour over the slices of pork4 ,,beans ,,for ,,breakfast4 ,the beans left from the soup of the day before should be put in pans and warmed over the fire1 care being taken to prevent them from scorching4 ,in the meanwhile a few onions--say three or four--should be chopped fine and slightly fried1 and then strewed over the beans1 with pepper and salt1 and a tablespoonful of vinegar4 ,in this way they make a first-rate dish for breakfast or supper with bread and coffee4 ,,to ,,boil ,,hominy4 ,whatever be the size of the kettle1 fill it half full of hominy1 covering it with water so as nearly to fill it to the top2 throw in a handful of salt1 and boil it1 over a very moderate fire1 for at least an hour1 stirring it constantly to prevent scorching4 ,,to ,,fry ,,hominy4 ,should you have too much of it boiled for one meal1 place the balance in shallow dishes--mess pans being the handiest--and let it grow cold4 ,when it is to be used1 cut it into slices about half an inch thick and three inches long2 have your fat as hot as fire can make it2 then slip your slices into it1 and fry it until it obtains a golden brown color on both sides4 ,when you take it out1 lay it on cloths1 and let the fat drain off2 and1 when serving1 sprinkle a little salt over it4 ,,beef ,,stew4 ,take the pieces of beef reserved for frying or broiling1 and cut them into pieces about two inches square and one inch thick2 sprinkle them with pepper and salt1 and put them into frying pans1 with a little fat2 place them over the fire until half cooked2 then turn them into camp kettles1 adding a handful of flour and six onions cut in quarters to each kettle1 with just enough cold water to cover the meat2 add also to each kettle two dozen potatoes pared and cut in quarters4 ,stew slowly over a moderate fire1 skimming every now and then1 for three hours and a half2 then stir in each two tablespoonsful of vinegar1 and serve smoking hot4 ,all kinds of vegetables--such as leeks1 carrots1 parsnips1 and turnips--can be added to this stew with advantage4 ,,bubble-,,and-,,squeak4 ,this is an old and favorite mode of getting rid of bits of corned beef among good housewives at home1 and can be advantageously introduced into camp4 ,any pieces of cold corned or salt beef that may be on hand should be cut into slices and sprinkled with pepper2 then put them in a pan1 with a little grease or fat1 and fry them slightly4 ,boil some cabbage1 and squeeze it quite dry2 then cut it up very fine1 and serve a piece of beef with a spoonful of cabbage1 first seasoning it with pepper1 salt1 and vinegar4 ,,brazilian ,,stew4 ,take shins or legs of beef2 cut them into slices or pieces two or three ounces in weight1 or about the size of an egg2 dip them in vinegar1 and throw them into a kettle1 with a dozen onions sliced1 but no water4 ,let it stand over a very slow fire from three to four hours2 then season with pepper and salt1 and serve hot4 ,some boiled potatoes1 sliced or quartered1 will be a great addition2 but the principal thing to be observed is that the fire be a moderate one4 ,,corned ,,beef ,,and ,,cabbage4 ,the salt beef furnished the army is of the very best character2 rather too highly impregnated with salt1 perhaps--a fault easily remedied1 however1 by soaking in fresh water over night4 ,when about to boil it1 renew the water1 which should be clean and cold1 and place it over a moderate fire for three hours and a half1 skimming it carefully every fifteen minutes4 ,by this means only can the salt and blood be drawn from it1 and the meat rendered tender4 ,after it has been on the fire at least two hours1 add as much cabbage as will fill the pot to each kettle1 taking out a portion of the water1 so as to be able to get in enough for the whole company1 or dividing the meat into more kettles if necessary4 ,boil gently for an hour and a half after adding the cabbage4 ,,to ,,cook ,,bacon4 ,bacon should be well washed and scraped and put to soak all night4 ,in the morning1 put it to boil slowly2 simmering is better4 ,after it has once boiled1 throw the water off and fill up with fresh water2 then let it simmer for three hours4 ,when thoroughly done1 the rind comes off easily1 and the meat tastes fresh and sweet4 ,,frying ,,bacon4 ,the great secret in frying is to have the fat as hot as fire will make it before putting the article to be cooked into it4 ,the object is to close up the pores of the flesh at once1 and prevent the fat from penetrating it1 rendering it greasy and indigestible4 ,after the bacon is well soaked1 cut it into thin slices1 and fry it crisp4 ,if it is cold bacon1 slice it into a pan1 cover it with bread crumbs--stale bread grated--add very little fat1 and put it over a quick fire for four or five minutes2 then turn it1 and cook the other side4 ,,bacon1 ,,german ,,style4 ,when the bacon is parboiled1 clean it thoroughly1 taking off the rind and all the bones2 put it into clean pans1 cutting it into strips1 with enough water to cover the bottom of the pan1 place it in the oven1 and let it bake until the top is browned1 basting it with the liquid in the meanwhile to prevent its burning or becoming dry4 ,,boiling ,,potatoes4 ,every cook thinks he can cook potatoes1 but the number that can cook them well is very small4 ,put the potatoes1 with their skins on1 into the kettle1 first washing them2 then fill it with cold water1 throw in a handful of salt1 and put it on the fire4 ,when the water boils1 throw in a little cold water to check it2 do so two or three times4 ,when the potatoes are very nearly cooked1 pour off all the water1 and stand the kettle over the fire until the steam evaporates4 ,if this does not make them mealy it is the fault of the potatoes4 ,the potatoes should always be picked out of uniform size for each kettle1 as they boil more equally4 ,,fried ,,potatoes4 ,cut the vegetable into thin slices and throw them into cold water for half an hour2 then put them into fat hissing hot1 and fry them until they acquire a golden hue4 ,some persons cut them only into quarters1 but they are not near so crisp and nice4 ,,to ,,boil ,,rice4 ,fill a camp kettle one-third full of rice1 well washed and cleaned1 and add water enough to fill within an inch of the top of the kettle2 let it boil gently1 stirring constantly until the rice is quite soft4 ,if a false bottom for the kettle is used1 all danger of burning the rice will be avoided2 if not1 great care must be taken to keep it from scorching by constant stirring4 ,when the rice is cooked1 turn the contents of the kettle into a cullender or coarse towel1 and pour rapidly through it a couple of pails of fresh cold water4 ,let it strain1 and then put the rice in a clean kettle1 which is placed near the fire until the rice is quite dry4 ,serve hot or cold1 with molasses1 as may be most convenient4 ,,to ,,prepare ,,coffee4 ,of all the articles of diet afforded the soldier none is more important or popular than his coffee4 ,the open tin pans used for roasting it are singularly unfit1 wasting1 even when regularly burnt1 the fragrance or aroma1 which forms the chief virtue of the drink4 ,to obtain a small roaster1 coffee mill1 and strainer1 should be the first effort of the cook1 and the best outlay of the company fund4 ,if1 however1 circumstances prevent that1 use what is given to the best advantage4 ,in roasting coffee1 great care must be bestowed to prevent its burning4 ,to avoid this1 some use a little fat1 and others add a tablespoonful of sugar2 and all stir it constantly1 over a very slow fire4 ,when well browned1 cover immediately with a damp cloth1 and allow it to cool2 then grind it1 passing it through the mill twice4 ,the kettles in which it is to be prepared should be perfectly cleaned1 and scoured inside and out with ashes and hot water1 scalding them before using4 ,the water should be fresh and perfectly clear4 ,fill the kettles very nearly to the top1 and place them over a brisk fire to boil4 ,whilst boiling1 throw in the coffee1 which should be slightly moistened before with warm 7not hot7 water2 and1 stirring it into the water1 let it boil up briskly for two minutes2 then dash in a cup of cold fresh water1 and take it off the fire immediately4 ,let it stand five minutes1 to allow the grains to settle1 and then pass it slowly through a flannel strainer into another kettle1 from which it is served4 ,by this mode alone can the coffee be prevented from being impregnated with the dust formed by grinding it1 and make it palatable and wholesome4 ,whatever number of men may have to be served1 measure out carefully so many rations of water1 adding five for lee-way1 so that it may lose nothing in strength or quantity4 ,,to ,,make ,,tea4 ,have the kettles as clean and as bright as they can be made1 and let the water be free from all impurities2 boil it over a bright1 clear fire1 and1 when it boils briskly1 add the tea1 which should1 one minute previous1 be slightly steeped in boiling water1 in a perfectly covered vessel4 ,let it remain on the fire one minute1 covering the kettle with a clean pan1 bottom upwards1 or a close-fitting cover with a very small hole in it2 then remove it1 and stand it near the fire five minutes before serving4 ,,to ,,make ,,bread ,,in ,,the 8,,shiras ,,oven0--,,the ,,portable ,,field ,,oven ,,furnished ,,by ,,the ,,subsistence ,,department4 ,it generally happens that every regiment numbers among its men one or more bakers2 but fearing this may not be universally the case1 ,i add a receipt written by a practical baker--,frank ,m4 ,lockwood1 of the #bc;d regiment ,new ,york volunteers--whose bread has been frequently praised by the general commanding the division1 as well as many other officers to whose notice it has been brought4 ,when on hand for distribution1 any regiment can obtain three 8,shiras ovens0 on requisition to the chief of the commissariat1 which will be found amply sufficient to do the baking for #ijj men4 ,these ovens are very simple1 and can be quickly placed and easily removed4 ,the furniture and utensils necessary for kneading1 c41 are3 one dough-trough and cover2 one pin board2 one peel1 or wooden spade2 one sieve2 one brush1 short handled2 two common knives1 large size2 two large camp kettles2 one yeast tub2 two wooden pails2 and one stove1 which can be made in the ground sufficiently convenient to answer the purpose4 ,of course a tent or hut must be erected1 wherein to work and keep the sponge warm4 ,to produce good bread requires good yeast1 without which all efforts are in vain4 ,to effect this1 your tubs must be faultlessly clean and well scalded1 and all your tins and kettles carefully scoured and free from grease1 using them1 in fact1 for nothing else4 ,,to ,,make ,,yeast4 ,fill your kettle three-fourths full of clean1 clear water2 place it over a brisk fire1 and1 when it boils1 add three good handsful of hops2 then put into your yeast tub four pounds of flour1 and strain into it1 from the kettle1 enough of the hot 8hop-water0 to make a paste1 working it until it is perfectly free from lumps4 ,by this time the hops in the kettle will be sufficiently boiled1 and must be strained into the yeast tub and stirred with a wooden paddle until thoroughly amalgamated4 ,let it stand until it cools a little--about blood heat--and add three pints of cracked malt and two quarts of stock yeast1 mixing it all well together to prevent any lumps remaining1 and setting it away in some quiet1 warm place1 where it will remain undisturbed for fifteen hours2 then it must be strained before using4 ,care must be taken always to keep enough on hand for stock for the next making4 ,,to ,,make ,,bread4 ,the first process is to prepare the ferment4 ,this is formed by boiling thoroughly a peck and a half of potatoes1 with their skins on1 which you place in a barrel kept exclusively for that purpose1 adding six pounds of flour1 and mashing them well together4 ,this is called 8scalding the flour40 ,then add cold water until it is cool enough to enable you to put your hands in1 and break up the potatoes as fine as possible1 so as to obtain all their virtue4 ,then add about six pailsful of warm water and six quarts of yeast4 ,stir it well together1 and place it in a warm spot1 where it will not be disturbed4 ,two good-sized tubs1 made of salt or sugar barrels1 would be the best receptacle for it1 as it requires space to work in4 ,this should be made at night1 and will be ready for use in the morning after it is carefully strained4 ,the second process is making the dough4 ,this is done by sifting into the trough a barrel and a half of flour1 one-third of which is pinned or blocked up at one end by the 8pin board0 or wooden slide4 ,to this you add three and a half pounds of salt and three and a half pailsful of 8ferment10 with four pailsful of hot water--not so hot1 however1 as to scald your ferment--7in summer cold water is used instead of hot17 and mix well together1 kneading thoroughly and faithfully1 adding to it gradually all the flour in the trough until it is of one consistency4 ,it must then be placed at one end of the trough1 and again pinned in by the slide1 leaving space enough1 however1 to allow it to prove4 ,to effect this requires at least two hours1 when it will be ready to 8work off10 which is done by 8throwing0 it out of the trough1 in masses1 on to the table or cover on the other side of the room or tent4 ,it is then cut into pieces and weighed1 or 8scaled off10 and immediately moulded into shapes or loaves4 ,this requires one man to scale1 one to form into loaves1 and a third to 8pan it away10 where it remains for at least forty minutes before placing it in the oven4 ,in the meantime the ovens are heated1 the coals and ashes drawn out1 and the interior thoroughly swabbed out1 top and bottom4 ,if too hot1 wet the swab and dampen the oven4 ,the pans containing the dough are then set in1 by means of the peel1 or wooden spade1 the doors closed1 and the hot coals and ashes placed against them1 in order to heat all sides equally4 ,fifty minutes is the time generally required to bake the regular sized army loaves2 if larger1 a longer period will be demanded4 ,the amount of ferment made in accordance with this receipt will be sufficient for three batches of #bhh loaves each4 ,the first batch will require four hours in preparing and baking2 the second and third two hours each4 ,potatoes1 hops1 and malt should always be kept on hand1 and a portion of the yeast invariably retained for stock4 ,to commence with1 it will be necessary to obtain brewers' yeast2 but1 after making the first essay1 you can always be independent4 ,transcriber's ,notes ,new original cover art included with this e,book is granted to the public domain4 ,perceived typographical errors have been silently corrected4 ,illustrations have been moved nearer to the text to which they refer4