Manual of military cooking and dietary. Part 1, General, 1940 / War Office.

Date:
1940
Catalogue details

Licence: Public Domain Mark

Credit: Manual of military cooking and dietary. Part 1, General, 1940 / War Office. Source: Wellcome Collection.

    5/240 (page 3)
    CONTENTS GLossary—Culinary terms and explanations SECT. The meat ration Carving and boning meat Bacon ; Preparation of froven fish for cooeine Various methods of cooking ... Making of tea, coffee and cocoa Sugar and rice ... pe Descriptions and ciaskbtetisitles of various asp pro- visions 54 Descriptions of fee spines Bis ee in Epakine,. Method of using peas, lentils, beans, or other pulses for the prevention of scurvy, in the absence of fresh ONounr WN nado) vegetables 2 48 11 Time table for poolsne 3 49 12 Food quantities for 100 portions 60 13 Recipes for dishes for 100 portions . 63 APPENDICES I Cooker, portable, No. 1 ee ‘ 177 If Care and maintenance of cookers, ortabte: Nos. 2 and 3 A : ae ia . 178 | III Bluff portable ss e ... facing 180 IV Cooking in the field and on Eng Be of march 181 V_ Soyer portable stove 193 VI Hay-box cookery 193 VII Improvised pack container for carrying hot soup, tea, etc. to the trenches.. 198 VIII Improvised field cooking appar ee ... facing 198 IX Invalid dietary : bali ane ’ 199 X Meatless dietary 202 XI Dietary prepared from bane inde 203 XII Suggested Christmas or New Year menu for 100 men ; ae os He ati said yg OS Index ... PAGE 27 30 32 33 37 39 41 45 209