Chapters (40)
- CAMP FIRES AND CAMP COOKING; OR CULINARY HINTS FOR THE SOLDIER:
- CAMP FIRES AND CAMP COOKING.
- CAMP COOKING AND CAMP KETTLES.
- THE RATION.
- THE COOK’S CREED.
- KITCHEN PHILOSOPHY.
- BEEF SOUP WITH DESICCATED MIXED VEGETABLES.
- PORK SOUP WITH VEGETABLES.
- PEA SOUP.
- BOILED PORK AND BEAN SOUP.
- BEANS FOR BREAKFAST.
- TO BOIL HOMINY.
- TO FRY HOMINY.
- BEEF STEW.
- BUBBLE-AND-SQUEAK.
- BRAZILIAN STEW.
- CORNED BEEF AND CABBAGE.
- TO COOK BACON.
- FRYING BACON.
- BACON, GERMAN STYLE.
- BOILING POTATOES.
- FRIED POTATOES.
- TO BOIL RICE.
- TO PREPARE COFFEE.
- TO MAKE TEA.
- TO MAKE BREAD IN THE “SHIRAS OVEN”—THE PORTABLE FIELD OVEN FURNISHED BY THE SUBSISTENCE DEPARTMENT.
- TO MAKE YEAST.
- TO MAKE BREAD.
- [Pg 3]
- [Pg 4]
- [Pg 5]
- [Pg 6]
- [Pg 7]
- [Pg 8]
- [Pg 9]
- [Pg 10]
- [Pg 11]
- [Pg 12]
- [Pg 13]
- [Pg 14]
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