TM 10-412 — Army Recipes
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ARMY
RECIPES
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r^/? DEPARTMENT • 13 AUGUST 1944
WAR DEPARTMENT TECHNICAL MANUAL
T M 1 0 ■ 4 1 2
This manual supersedes Chapter 2, TMlO-405, 24 April 1942.
ARMY
RECIPES
A R DEPARTMENT • 13 AUGUST 1944
United States Government Printing Office
"Washington : J 944
Digilize<J by GoOgte UNIVER^SITY Of CAUFORNIA
WAR DEPARTMENT,
Washington 25, D. C, 15 August 1944.
TM 10-412, Army Recipes, is published for the information and guidance
of all concerned.
IA.G. 300.7 (22 May 44).]
By order of the Secretary of War:
G. C. MARSHALL,
aief of Staff.
Official:
J. A. ULIO,
Major General y
The Adjutant General,
Distribution:
As prescribed in paragraph 9a, FM 21-6; C and H (2); Sch for Bakers
and Cooks (lOO).
For explanation of symbols see FM 21-6.
II
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UNIVERSITYOF CALIFORNIA
CONTENTS
Paragraph
ection 1. Introduction 1-4
2. Beverages 5
3. Breads 6-7
4. Cakes and cookies 8-10
5. Breakfast cereals 11
6. Desserts 12
7. Eggs 13
8. Fish 14
9. Fritters and croquettes 15
10. Fruits 16-17
11. Macaroni, spaghetti, noodles, and rice 18
12. Meat 19
13. Pies 20-21
14. Salads 22-23
15. Sandwiches 24
16. Sauces 25
17. Soups 26
18. Vegetables 27-28
19. Miscellaneous 29-31
ndex 245
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This manual supersedes Chapter 2, TM 70-405, 24 April 1942
SECTION I
INTRODUCTION
1 . GENERAL, a. Recipes are essential for both experienced and inexperienced
cooks. Even after long years of service, a cook cannot remember the exact
cjuantities of every recipe. He needs the stimulation of new recipes if the
meals he prepares are to be interesting and not monotonous. Recipes, ac-
curate as to amounts and procedure, are important for good cooking. In
this book directions for combining ingredients are given in detail to aid the
cook in obtaining desirable results.
b. A cook needs more thaa recipes. He needs practice, imagination and, above
all, a desire to please those who eat the food he prepares. The soldier who
develops these qualities and follows the recipes provided for him soon be-
comes a skillful cook. He quickly learns to judge the consistency of a batter
by the way it feels under the spoon. He knows when bread is light by the
touch of his fingers. He knows when extra seasoning will make a sauce
more enjoyable and when a garnish will make a dish more appetizing.
2. RECIPES, a. The recipes in this manual represent the food habits of American
families. They utilize the foods which are most abundant in this country.
Each recipe as set up will yield food sufficient for 100 portions of the size
designated.
b. The unit of 100 portions was selected because requisitions for food issues
are based on amounts for 100 men. It is the responsibility of mess per-
sonnel to observe the actual number of men who will eat a certain food.
If only 50 out of 100 men like a specific dish, amounts of ingredients for
50 rather than for 100 should be made the basis for requisitions. In this
way waste through overp reparation can be avoided.
c. Many messes have more than 100 men assigned to them. However, some
soldiers assigned to a mess may be absent for one or more meals. The number
of men who will be present for each meal must be determined before supplies
are ordered. If 175 men are to be there the amount for 100 is multiplied by
1% to get the total quantity of food needed. After a short time the cooks
will be able to determine the average number of men who will be present
for every meal. Each recipe can be increased or decreased accordingly and
the amounts required can be written with pencil in the blank column and
can be changed from time to time as necessary. (See model recipe.)
d. A large number of recipes in this book are followed by one or more varia-
tions. These show only the ingredients or procedures which differ from the
basic recipe. In preparing a variation follow the basic recipe making the
substitutions as directed.
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e. Model recipe.
NO. BAKING POWDER BISCUITS
Yield: 25 pounds mixtur^
212 biscuits, each
21/2 inch diameter
Ingredients
Flour, sifted
Baking powder. . . .
Salt
Shortening
Milk, evaporated . .
Water (for milk)*. .
100 servings
12 pounds (12 No. 56 dippers).
10 ounces (Vi mess kit cup) . . . . .
3 ounces (6 mess kit spoons) . .
3 pounds (IV2 No. 56 dippers) .
414 — 141/2 ounce cans
21/2 quarts {2V2 No. 56 dippers) . .
servings
1. Sift flour, baking powder, and salt together. Add shortening; stir unti!
mixture resembles coarse crumbs.
2. Mix milk and water. Add to dry ingredients, mixing only enough to
combine dry and liquid ingredients.
3. Place dough on floured bread board and knead lightly. Roll ^ inch
thick; cut dough into biscuits with floured biscuit cutter.
4. Place in baking pans. Bake in hot oven (450^ F.) about 15 minutes.
♦The amount of water will vary according to the type of flour used.
3. MEASUREMENTS, a. Accuracy at all times is essential for success in cooking.
Ingredients either must be weighed accurately or measured accurately. It is
preferable to weigh ingredients if scales are available; otherwise it is best to
measure them in graduated measures and in standard cups and spoons. If
graduated measures are not available, No. 56 dippers, mess kit cups, and mess
kit spoons can be used. A cook or baker can obtain satisfactory results with
Army equipment if he is careful to follow the same procedure each time he
prepares the recipe. He can train his eye to judge the line on the utensil that
means 1/4 , 1/2, or % full when an unmarked measure is used. One cupful of
liquid comes approximately to the top of the date figures on a No. 56 dipper;
two cupfuls to the top of the letters designating the manufacturer; three cup-
fuls to the top of the "U. S." letters.
b. Measure sugar, cornstarch, and other dry ingredients without packing or
shaking. Pack brown sugar and shortening firmly into the measuring utensil.
Sift flour before measuring; place lightly, without packing, in measuring
utensil until level full. If ingredients are weighed, flour may be weighed
before sifting but must be sifted afterwards before combining with other
ingredients.
c. To measure with a spoon, fill spoon to overflowing and level with the
straight edge of a knife. To measure a half spoonful, fill the spoon; level
and divide it lengthwise with a knife. The Quartermaster tablespoon is slightly
larger than the mess kit spoon but for practical purposes may be used as an
identical measure.
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4. TABLES OF INFORMATION, a. Table of equivalent measures.
1 tablespoon
14 cup*
1/3 cup*
1/2 cup*
1 cup*
1 pint
1 quart
1 quart
1 gallon
1 peck
1 bushel
b. Table of equivalent weights.
1 pound
1 hundred weight
1 short ton
1 long ton
c. Table of mess equipment measures.
11/2 liquid pints
1 liquid quart
ly^ liquid quarts
d. Table of weights and mess measurements of commonly used foods.
ITEM
M-4910
spoon
ounces
Mess kit cup
{V/i pints)
No. 56 dipper
(1 quart)
No. 55 dipper
(1 % quarts)
Pounds
Ounces
Pounds
Ounces
Pounds
Ounces
7
9
1
1
5
2
5
8
2
3
8
Beans, dry, kidney
3
1
9
2
12
Beans, dry, lima
4
1
10
2
14
Beans, dry, navy
5
1
12
3
1
Beef, ground, raw
8
2
3
8
Bread crumbs, dried
12
1
1
12
Bread crumbs, moist (loose pack) .
6
8
14
Butter (solid pack)
1
8
2
3
8
14
1
3
2
1
12
1
1
12
Cheese, American Cheddar, ground .
14
1
3
2
1
Cheese, American cheddar,
12
1
1
12
1
8
2
3
8
Va
Qoves, ground
Va
Va
10
13
1
7
Coconut, shredded (loose pack) . .
8
11
1
3
Coffee, roasted and ground
12
1
1
12
1
1
2
5
1
1
5
2
5
Eggs, powdered, whole
Va
9
12
1
5
3
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d. Table of weights and mess measurements of commonly used foods.
(Con*t)
ITEM
M-1910
spoon
ounces
Mess kic cup
(U/i pints)
No. 56 dipper
(I quart)
No. 55 dipper
(1% quarts)
Pounds
Ounces
Pounds
Ounces
Pounds
Ounces
1
1
o
O
L
2
3
o
O
1
8
2
3
8
Ho'O'C i7<~»ll^c Tr/*cn
1
8
2
3
8
\A
Yl
1
3
1
9
2
12
1/
1 I
1
1
12
Flour, issue, unsifted
Y%
15
1
4
2
3
r^l/^ilf" CtT^^/A
nour, pasiry, oiiiea
10
13
1
7
Flour, pastry, unsifted
1 3
1
1
1
14
Flour, whole wheat
14
1
3
2
1
1 /
'4
1
1
5
2
5
1 ^
1
I
1
o
o
1
10
1
8
2
3
8
T ort f"il e
1
1
c
J
z
5
74
74
1
1
Iz
A
3
<
4
/4
/4
Oats, rolled
9
\z
1
5
1
1
4
1
1 f\
14
12
1
1
12
/4
o
y
i z
1
i
<
1
1
5
2
5
P*»Q c H rv cr^lif
1
c
1
1 z
3
1
1/
74
1 ">
Iz
1
i
Iz
?8
1
L
i
o
o
z
lU
/4
/4
L
i
<
z
<
J
1
1
<
z
5
I
o
o
2.
2
3
o
O
Sage
78
/2
1
9
2
1
3
10
Seasoning, poultry
14
1/.
72
1
8
2
3
8
Sugar, brown (loose pack)
y4
1
1
5
2 .
5
Sugar, powdered
^4
14
1
3
2
1
Sugar, granulated
V2
1
8
2
3
8
Tapioca, granulated
1
3
1
9
2
12
Tapioca, pearl
1
1
5
2
5
Tea
8
11
1
3
Vinegar
Vi
1
9
2
1
3
10
Water
1
8
2
3
8
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SECTION XVIII
VEGETABLES
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SECTION XVIil
VEGETABLES
27* FRESH VEGETABLES, a. Potatoes, carrots, beets and other vegetables
with the edible portion grown underground are prepared for cooking by
cleaning and paring before cooking or peeling after cooking. They are most
often cooked in boiling salted water. Use y-i ounce (1 mess kit spoon) salt
to each gallon of water.
b. Asparagus, cauliflower, greens and other vegetables with the edible por-
tion grown above the ground are usually delicate and need careful handling
to prevent breaking and bruising. They are most often cooked in a minimum
amount of boiling salted water.
c. Cook vegetables until tender but not soft. The time of cooking depends
on the size and age of the vegetable. Vegetables may be served with butter
or a sauce to add flavor and variety. For buttered vegetables use 1 pound
(V2 No. 56 dipper) butter to 20 to 25 pounds vegetable. Drain immediately
after cooking and add the butter while still hot.
28. FROZEN VEGETABLES, a. Time table for cooking.
Vegetable
Issue for
100 servings
(pounds)
Boiling
salted water
(gallons)
Cooking
time
(minutes)
Broccoli
20
2
6
-9
MVi
to covet
5
-7
Brusscl Sprouts
20
to cover
Vi
Cauliflower
MVi
to cover
3
-5
Corn
20
1
20
2
8
-13
20
2
10
-13
Peas
20
2
4
-6
WA
2
4
-6
20
2
8
-13
b. Directions for cooking. (1) Remove vegetables from carton; cut large
frozen blocks into quarters to reduce time required for defrosting and cooking.
(2) All vegetables except spinach and corn on the cob may be cooked
without defrosting. Keep spinach at room temperature 4 to 6 hours before
cooking. Cook corn on the cob only until heated through. Long cooking will
soften the cob, thus making it soggy.
(3) Place vegetables in small amoimt of boiling water. Stir while thaw-
ing to separate the particles.
(4) Allow 20 to 30 minutes for water to again reach boiling point after
vegetables are added. G)unt the cooking time from the moment the water
reaches the boiling point after the addition of the vegetables.
(5) Cook until tender; avoid over-cooking.
(6) Drain vegetables if necessary. Add butter, salt and pepper,
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NO. 548. SCALLOPED ASPARAGUS
Yield: 100 servings.
Ingrediencs
Asparagvis sulks
Salt
Water, boiling
Bread crumbs, coarse
Onions, chopped (optional). .
Salt
Pepper
Milk, evaporated
100 servings
35 pounds*
2 pounds ,
6 ounces (Vi No. 56 dipper) . . ,
1V4 ounces (2V5 mess kit spoons)
4 — l4Vi ounce cans
•3 to 4 No. 10 cans asparagus may be substituted for the 35 pounds fresh asparagus. Heat asparagus in
liquid from the can.
1. Remove and discard the tough lower ends of the asparagus stalks. Wash
remainder of stalks thoroughly.
2. Stand stalks upright in deep kettle. Add boiling salted water. Covet and
heat to boiling point; reduce heat and simmer about 20 minutes or until
tender. Drain.
3. Combine bread crumbs, butter, onions, salt and pepper.
4. Spread 1/2 crumb mixture on bottom of well greased baking pans.
5. Place asparagus on crumbs.
6. Mix milk and 1 quart (1 No. 56 dipper) asparagus liquid; pour over
asparagus.
7. Cover with remaining crumbs,
8. Bake in moderate oven (375^ F.) until thoroughly heated and crumbs
are brown.
Note. Fresh asparagus may be cut into 1 inch pieces before cooking. Cook the tougher
parts first and add the tender tips the last 15 minutes of cooking. Use asparagus liquid in
soups.
NO. 549. ASPARAGUS AND CHEESE
Yield: 100 servings, approxi-
mately 1/2 ™P asparagus
over one slice toast per serv-
ing.
Ingredients
Asparagus
Salt
Water, boiling . . .
Butter, melted. . .
Flour, sifted
Salt
Pepper
Mustard, dry. . . .
Milk, evaporated .
Cheese, chopped .
Bread, toasted. . .
100 servings
35 pounds*.
servings
8 ounces {V4 No. 56 dipper) . .
6 ounces (Vi No. 56 dipper). .
2 ounces (4 mess kit spoons) .
6 — 14V2 ounce cans
2 pounds (2 No. 56 dippers) .
lOO slices
♦3 to 4 No. 10 cans asparagus may be substituted for the 35 pounds fresh asparagus.
1. Remove and discard the tough lower ends of the asparagus stalks. Wash
remainder of stalks thoroughly.
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UNIVERSITYOF CALIFORNIA
2. Stand stalks upright in deep kettle. Add boiling salted water. Cover and
heat to boiling point; reduce heat and simmer about 20 minutes or imtil
tender. Drain.
3. Heat 2 quarts (2 No. 56 dippers) asparagus liquid to boiling point
4. Mix melted butter, flour, salt, pepper and mustard together. Add hot
liquid; stir until smooth. Heat to boiling point; boil 2 minutes or until
thick, stirring constantly. Add milk ; reheat to boiling point. Remove from
heat.
5. Add cheese; stir until cheese is melted.
6. Add asparagus and heat. Serve on toast.
Note. Fresh asparagus may be broken into 1 inch pieces before cooking. Cook the tougher
pans first and add the tender tips the last 15 minutes of cooking. Use any remaining
asparagus liquid in soups.
NO. 550. ASPARAGUS AND BACON WITH CHEESE SAUCE
Place a slice of crisp fried bacon on top of each serving of asparagus in recipe
for asparagus with cheese sauce.
NO. 551. BAKED BEANS AND TOMATOES Yield: 100 servings, approxi-
mately 1 cup each.
Ingredients
Beans, navy
Water, cold
Salt
Onions, quartered
Molasses
Sugar, brown
Mustard, dry
Paprika
Salt
Vinegar
Tomato catsup or puree .
Pork, salt, sliced
Water, hot
100 servings
16 pounds (9 No. 56 dippers)
4 to 5 gals. (16 to 20 No. 56 dippers)
servings
2 pounds (2 No. 56 dippers) .
^ pint (Vi mess kit cup)
8 ounces (Vi mess kit cup) . .
Y4 ounce (1 mess kit spoon) . .
6 ounces (12 mess kit spoons),
2 ounces (4 mess kit spoons) . .
2 quarts (2 No. 56 dippers) . . .
4 pounds
1. Wash beans thoroughly. Cover with cold water; soak 6 to 8 hours.
2. Add salt. G)ver and heat to boiling point; reduce heat and simmer until
tender but not split or mushy. Drain.
3. Combine beans, onions, molasses, sugar, mustard, paprika, salt, vinegar
and catsup or puree; mix well.
4. Arrange alternate layers of salt pork and bean mixture in baking pans,
starting with pork and finishing with bean mixture.
5. Bake in slow oven (300^ F.) 3 to 4 hours, adding hot water as needed.
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NO. 552. BOSTON BAKED BEANS
Yield: 100 servings, approxi
mately 1 cup each.
1
Ingredients
BeaQS, navy
Water, cold
Salt
Onions, quartered .
Sugar, granulated .
Salt
Molasses
Pork, salt, sliced . .
Water, boiling. . . .
100 servings
16 pounds (9 No. 56 dippers)
4 to 5 gals. (16 to 20 No. 56 dippers)
V/2 pounds (2 No. 36 dippers). . .
1 pound (V5 No. 56 dipper)
6 ounces (12 mess kit spoons) .
IVi quarts (IVi No. 56 dippers) . .
6 pounds
serving)
1. Wash beans thoroughly. Cover with cold water; soak 6 to 8 hours.
2. Add salt. Cover and heat to boiling point; reduce heat and simnxer until
beans are tender but not split or mushy. Drain.
3. Combine beans, onions, sugar, salt and molasses; mix well.
4. Place alternate layers of salt pork and beans in baking pans, beginning
and ending with salt pork. Cover pans.
5. Bake in slow oven (300° F.) at least 6 hours or as long as possible. Add
boiling water as needed during baking.
NO. 553. BAKED BEANS AND HAM
Substitute 6 pounds diced smoked ham for salt pork in recipe for Boston
baked beans.
NO. 554. BAKED BEANS (CANNED) AND BACON
Yield: 100 servings, approxi
mately % cup each.
Ingredients
Beans, baked, plain .
Onions, chopped . .
Catsup (optional) . .
Bacon, sliced
100 servings
4 No. 10 cans
IVi pounds (1V4 No. 56 dippers) .
1 quart (1 No. 56 dipper)
1 pound
servings
1. Combine baked beans, onions and catsup; pour into baking pans.
2. Cut bacon into 2 -inch pieces; place on top of beans.
3. Bake in moderate oven (375^ F.) about 40 minutes or until bacon is crisp.
Note. Beans may be heated on top of stove. Fry bacon and onions; add to beans. Stix
occasionally.
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NO. 555. SPANISH STYLE KIDNEY BEANS Yield: 100 servings, approxi-
mately one cup each.
Ingredients
Beans, kidney
Water, cold
Salt
Onions, chopped
Peppers, green, chopped .
Tomato puree
Meat stock
Pork, salt, diced
Salt
Pepper
Paprika
100 servings
15 pounds (9Vi No. 56 dippers) .
3V4 gallons (13 No. 56 dippers) . .
servings
2Vi pounds (2Vi No. 56 dippers) .
iVi pounds (IV4 No. 56 dippers) .
1 No. 10 can
1 quart (1 No. 56 dipper)
2V4 pounds
4 ounces (8 mess kit spoons) .
1. Wash beans thoroughly. G)ver with cold water; soak 3 to 4 hours.
2. Add salt. Cover and heat to boiling point; reduce heat and simmer until
tender but not split or mushy.
3. Combine remaining ingredients. Add to beans; mix well.
4. Pour into well greased baking pans.
5. Bake in moderate oven (350° F.) 11/2 to 2 hours.
NOTB. Add hot water during baking if necessary.
HO. 556. laONEY BEANS AND CHILI
Yield: 100 servings, approxi-
mately 1 cup each.
Ingredients
100 servings
9 pounds (5*4 No. 56 dippers) .
2 gallons (8 No. 56 dippers) . . .
servings
Beans, kidney
Water, cold
Salt
Meat, cooked or raw, chopped
Onions, chopped
Peppers, green, chopped
Beet fat
Tomatoes
Chili powder*
Salt
15 pounds
4 pounds (4 No. 56 dippers) . .
6 pounds (6 No. 56 dippers) . .
12 ounces (Vi mess kit cup)
1 No. 10 can
yA ounces (15 mess kit spoons) .
♦The amount of chili powder may be reduced if desired,
1. Wash beans thoroughly. Cover with cold water; soak 3 to 4 hours.
2. Add salt. Cover and heat to boiling point; reduce heat and simmer until
half cooked.
3. Combine meat, onions and peppers; fry in beef fat.
4. Add beans and tomatoes; continue cooking until beans are tender.
3. Add chili powder and salt
201
NO. 557. SIMMERED BEANS (Lima, kidney or navy)
Yield: 100 servings, approxi-
mately one cup each.
Ingrcdieocs
Beans, Lima, kidney or navy.
Water, cold
Salt
Bacon
Onions, chopped
Tomatoes
Sugar, granulated
Salt
Pepper
100 servings
14 pounds
3 gallons (12 No. 56 dippers).
IVi pounds. . • •!
IVi pounds (1% No. 56 dippers) .
1 No. 10 can
3 ounces (6 mess kit spoons) . •
3^ ounces (7Vi mess kit spootis).
(V^ mess kit spoon)
. . . . scfvinss
1. Wash beans thoroughly. Cover with cold water; soak kidney or Lima beans
3 to 4 hours or navy beans 6 to 8 hours.
2. Add salt. Cover and heat to boiling point; reduce heat and simmer until
tender but not split or mushy.
3. Fry bacon and onions together.
4. Add tomatoes, sugar, salt and pepper; mix well.
5. Add tomato and bacon mixture to beans. Heat to boiling point; reduce
heat and simmer about 30 minutes.
Note. Beans may be cooked in ham stock instead of water. Add ham bones and cook
until beans are tender but not split or mushy. Remove bones.
NO. 558. CHEESE BEAN ROAST
Yield: 100 servings, 6 ounces
each.
Ingredients
Beans, kidney, dry
Water
Cheese, cheddar
Onions, chopped
Fat, melted (for frying) .
Eggs, beaten
Salt
Pepper
Paprika
Bread crumbs, soft
Tomato sauce
100 servings
7V5 pounds (4Vi No. 56 dippers) .
12\^ pounds
iVi pounds (IW No. 56 dippers) .
12 ounces (Vi mess kit cup) . . . . .
50 eggs {2Y2 No. 56 dippers) . . . <
lYt ounces (3 mess kit spoons) . ,
14 ounce (1 mess kit spoon)
2Y2 pounds
2 gallons (8 No. 56 dippers) .
servings
1. Wash beans. Cover with water; soak 4 hours.
2. Cover and heat to boiling point; reduce heat and simmer until tender.
Drain.
3. Grind cooked beans and cheese together.
4. Fry onions until tender.
5. Combine bean mixture, onions, beaten egg, salt, pepper and paprika; mix
well. Add bread crumbs; mix lightly.
6. Place in greased baking pans. Bake in moderate oven (350^ F.) 40 to 50
minutes or until set.
7. Prepare tomato sauce (recipe No. 508).
8. Cut roast into squares; serve with tomato sauce.
Original tTom
NO. 559. BAKED LIMA BEANS
Yield: 100 servings, approxi-
mately one cup each.
Ingredients
Beans, Lima, dry
Water, cold
Salt
Bacon, diced
Onions, chopped
Peppers, green, chopped.
Pimientos, chopped
Molasses
Salt
Pepper
Mustard, prepared
100 servings
15 pounds (9 No. 56 dippers)^ .
2VS gallons (10 No. 56 dippers).
2 pounds
2 pounds (2 No. 56 dippers) .
1 pound (1 No. 56 dipper) . .
8 ounces (H mess kit cup) ...
1 pint (V4 No. 56 dipper)
4Vi ounces (9 mess kit spoons) .
(V5 mess kit spoon)
(y/i mess kit spoons)
servings
1. Wash beans thoroughly. Cover with cold water; soak 3 to 4 hours.
2. Add salt. G)ver and heat to boiling point; reduce heat and simmer until
tender but not split or mushy.
. Combine bacon, onions, green peppers and pimientos; fry until tender.
4. Combine beans, onion and bacon mixture, molasses, salt, pepper and
mustard.
5. Pour mixture into well greased baking pans. Bake in moderate oven
(350° F.) 11/2 hours.
NOTB. Add more water during baking if necessary.
NO. 560. CREOLE LIMA BEANS Yield: 100 servings, approxi-
mately 1 cup each.
Ingredients
Beans, Lima, dry. .
Water, cold
Onions, quartered.
Salt
Bacon, diced
Meat stock
Tomatoes
Flour, sifted
Bacon fat, melted.
Sugar, granulated .
Pepper
Chili sauce
100 servings
15 pounds
2Vi gallons (10 No. 56 dippers). ,
12 ounces
4V^ ounces (9 mess kit spoons) . .
3 pounds ,
3 quans (3 No. 56 dippers). . .
2 No. 10 cans
1V4 pounds (IVi No. 56 dippers) .
IVi pounds (Ya No. 56 dipper) . . ,
6 ounces (12 mess kit spoons) .
lYi pints (Ya No. 56 dipper) .
servings
1.
2.
3.
4.
5.
6.
7.
8.
Wash beans thoroughly. Cover with cold water; soak 3 to 4 hours.
Add onions. Cover and heat to boiling point; reduce heat and simmer
until beans are tender but not split or mushy.
Fry bacon; drain. Add bacon to beans.
Mix stock and tomatoes; heat.
Mix flour and melted bacon fat. Add small amount of tomato mixture;
stir until smooth. Add gradually to remaining tomato mixture. Heat to
boiling point; boil 2 minutes, stirring constantly.
Add sugar, pepper and chili sauce; mix well.
Place beans in baking pans. Pour tomato mixture over beanSw
Bake in moderate oven (350° F.) 40 minutes to 1 hour.
203
NO. 561. LIMA BEANS AND BACON
Yield: 100 servings, approxi-
mately cup each.
Ingredienu
Beans, Lima, dry .
Water, cold
Salt
Bacon
Salt
Pepper
100servifi<5
15 pounds (9 No. 56 dippers) .
serving
2 pounds
14 ounce (Vi mess kit spoon) .
(14 mess kit spoon)
1. Wash beans thoroughly. Cover with cold water; soak 3 to 4 hours.
2. Add salt. Cover and heat to boiling point; reduce heat and simmer until
tender but not split or mushy. Drain.
3. Add bacon to hot liquid; heat to boiling point; simmer about 20 minutes.
4. Add beans, salt and pepper; continue simmering about 15 minutes or
until heated through.
NO. 562. GREEN BEANS AND BACON
Yield: 100 servings, approxi-
mately 1/2 cup each.
Ingredients
Beans, green
Meat stock, boiling
Bacon rind or ham hocks .
Bacon, diced
Butter
Salt
Pepper
100 servings
25 pounds* (20 No. 56 dippers) .
IVi gallons (6 No. 56 dippers). . .
1 pound
12 ounces
8 ounces (V4 No. 56 dipper) . . .
servings
♦3 to 4 No. 10 cans green beans may be subscitured for the 25 pounds fresh green beans. Omit ham
hocks.
1. Wash beans and remove ends. Cut into pieces or leave whole. Add boil-
ing stock and bacon rind or ham hocks.
2. Heat to boiling point; reduce heat and simmer about 30 minutes or until
beans are tender.
3. Remove bacon rinds or ham hocks. If ham hocks are used, remove meat
from bones and return to stock.
4. Fry bacon. Combine bacon, bacon fat, butter, salt, pepper and cooked
beans; mix well.
204
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Original trooi
NO. 563. GREEN BEANS AND TOMATOES Yield: 100 servings, approxi^
mately one cup each.
Ingredients
Beans, green
Salt
Water, boiling
Bacon, sliced
Onions, chopped
Peppers, green, chopped
(optional)
Flour, sifted
Tomatoes
Salt
Pepper
Sugar, granulated (optional)..
100 servings
17 pounds.
1 pound
12 ounces {H No. 56 dipper) .
6 ounces (V4 No. 56 dipper) . .
8 ounces (hi No. 56 dipper) . .
1 No. 10 can
1 ounce (2 mess kit spoons) . .
(14 mess kit spoon)
2 ounces (4 mess kit spoons) .
.... servings
1. Wash beans and remove ends. Cut into pieces. Add boiling salted water.
2. Heat to boiling point; reduce heat and simmer about 30 minutes or until
tender. Drain; reserve liquid.
3. Cut bacon into Yi inch pieces; add onions and green peppers. Fry until
bacon becomes slightly brown.
4. Mix flour and 1 quart (1 No. 56 dipper) bean liquid; stir until smooth.
Heat to boiling point; boil 2 minutes, stirring constantly. Add to bacon
mixture; mix well.
5. Add tomatoes, salt, pepper, sugar and cooked beans. Heat to boiling point;
reduce heat and simmer about 13 minutes.
NO. 564. SAVORY GREEN BEANS
Yield: 100 servings, approxi-
mately 1/2 ^^P ^^^h-
Ingredients
Beans, green
Salt
Water, boiling
Onions, chopped. . .
Bacon fat, melted . . .
Cloves, whole
Sugar, granulated . . .
Salt
Pepper
Tomatoes •
100 servings
25 pounds*
pounds (IW No. 56 dippers) .
8 ounces (V4 No. 56 dipper) . . .
3 ounces (6 mess kit spoons) .
IVi ounces (3 mess kit spoons) .
1 No. 10 can .
. servings
♦3 No. 10 cans green beans may be substituted for the fresh green beans.
1 . Wash beans and remove ends. Cut into pieces or leave whole. Add boiling
salted water.
2. Heat to boiling point; reduce heat and simmer about 30 minutes or until
tender. Drain.
3. Fry onions in bacon fat.
4. Tie cloves in cheesecloth. Combine cloves, sugar, cooked onions, salt,
pepper and tomatoes. Heat to boiling point. Remove bag with cloves.
5. Combine beans and tomato mixture just before serving.
205
Original frDm
NO. 565. CREAMED BEANS AND CELERY Yield: 100 servings, approxi
mately 1/^ cup each.
Ingredients
Beans, green ....
Salt
Water, boiling. . .
Celery
Salt
Water, boiling. . .
White sauce, hot.
100 servings
20 pounds*
5 pounds
5Vi quarts (5Vi No. 56 dippers) .
*3 No. 10 cans green beans may be subscicuced for the 20 pounds fresh green beans. Heat beans before
draining.
1. Wash beans and remove ends. Cut beans into pieces. Add boiling salted
water.
2. Cover and heat to boiling point; reduce heat and simmer about 30 minutes
or until tender. Drain; reserve liquid.
3. Scrub celery; dice and cover with boiling salted water.
4. Cover and heat to boiling point; reduce heat and simmer about 10 to
15 minutes or until tender. Drain; reserve liquid.
5. Mix beans and celery.
6. Prepare white sauce (recipe No* 497) using liquids drained from beans
and celery.
7. Pour white sauce over vegetables just before serving.
Note. Diced pimientos or chopped, fried bacon or bam may be added to the white sauce
for variety.
NO. 566. LYONNAISE WAX BEANS
Yield: 100 servings, approxi-
mately 1/2 ™P ^ch.
Ingredients
Beans, wax
Salt
Water, boiling
Onions, chopped.
Bacon fat, melted.
Salt
Pepper
Parsley, chopped. .
Lemon juice
100 servings
33 pounds* .
12 ounces No. 56 dipper) . .
12 ounces (Vi mess kit cup) . . .
IVi ounces (3 mess kit spoons) .
1 ounce (5 mess kit spoons) .
pint (M mess kit cup)
servings
♦4 No. 10 cans wax beans may be subscicuted for the 35 pounds fresh beans.
1. Wash beans and remove ends. Cut into pieces. Add boiling salted water.
2. Heat to boiling point; reduce heat and simmer about 30 minutes or until
tender.
3. Drain all but 2 quarts (2 No. 56 dippers) water from beans.
4. Fry onions in bacon fat until tender but not brown.
5. Combine beans and onion mixture; add salt and pepper. Heat to boiling
point; reduce heat and simmer 15 minutes.
6. Add parsley and lemon juice.
206
Original tTom
NO. 567. DICED BEETS AND BACON Yield: 100 servings, approxi-
mately 1^ cup eacH.
Ingredients
100 servings
. . servings
Beets
Water, boiUng
Bacon, sliced, chopped .
25 pounds.
2 pounds .
1. Remove beet tops about 3 inches from the beets, leaving tap root at-
tached. Wash beets thoroughly without breaking the skin. If the skin is
broken, juice will escape from the beets while cooking.
2. Add boiling water to beets. Heat to boiling point ; reduce heat and simmer
30 to 35 minutes or until tender. Drain; reserve liquid.
3. Cool and remove stems and skins with fingers; slice.
4. Fry bacon crisp. Add beets and heat through.
5. Add salt and pepper; mix well.
Note. A little vinegar may be added if desired.
NO. 568. HARVARD BEETS
Yield: 100 servings, approxi-
mately 14 cup each.
Ingredients
Beets
Water, boiling
Sugar, granulated .
Salt
Cornstarch
Vinegar.
Butter
100 servings
20 pounds*
1 pound {V2 No. 56 dipper) . . .
1 ounce (2 mess kit spoons) . .
5 ounces (V^ mess kit cup)
lYi pints 0/4 No. 56 dipper)
4 ounces (8 mess kit spoons) ,
servings
*3 No. 10 cans beets may be substituted for the 20 pounds fresh beets.
1. Remove beet tops about 3 inches from the beets, leaving tap root attached.
Wash beets thoroughly without breaking the skin. If the skin is broken,
juice will escape from the beets while cooking.
2. Add boiling water to beets. Cover and heat to boiling point; reduce heat
and simmer about 30 to 35 minutes or until tender. Drain; reserve liquid.
3. Cool and remove stems and skins with fingers. Slice.
4. Heat 3 quarts (3 No. 56 dippers) beet liquid to boiling point.
5. Combine sugar, salt, cornstarch and a small amount of cold beet liquid;
stir until smooth. Add to boiling liquid; boil 2 minutes, stirring con-
stantly.
6. Add vinegar, butter and beets. Reheat to boiling point; reduce heat and
simmer 10 minutes, stirring frequently to prevent scorching. Allow to
stand 10 minutes.
207
NO. 569. HOT SPICED BEETS
Yield: 100 servings, approxi-
mately 1/2 ^^P each.
Ingredients
Beets
Water, boiling
Vinegar
Sugar, granulated
Salt
Pepper
Cinnamon, stick
Cloves, whole
Allspice, whole
Onions, sliced (optional) .
Cornstarch
100 servings
20 pounds* .
IVz quarts (IVi No. 56 dippers) .
IV2 pounds {H No. 56 dipper),
ounce (1 mess kit spoon) . .
10 — 2Vi-inch sticks
V4 ounce (I mess kit spoon). .
Vi ounce (1 mess kit spoon). .
1 onion
IVi ounces (5 mess kit spoons) .
. . . servings
*3 No. 10 cans beets fflayl>e subscicuced for the 20 pounds fresh beets.
1. Remove beet tops about 3 inches from the beets, leaving tap root attached.
Wash beets thoroughly without breaking the skin. If the skin is broken,
juice will escape from the beets while cooking.
2. Add boiling water to beets. Heat to boiling point ; reduce heat and simmer
about 30 to 35 minutes or until tender. Drain; reserve liquid.
3. Cool and remove stems and skins with fingers; slice.
4. Combine vinegar, sugar, salt, pepper and all but % pint (Yi mess kit
cup) beet liquid.
5. Tie spices and onion in cheesecloth; add to vinegar mixture. Heat to boil-
ing point; reduce heat and simmer 15 minutes. Remove from heat; allo^
to stand 1 hour.
6. Mix cornstarch with the % pint mess kit cup) cold beet liquid; stir
until smooth.
7. Reheat vinegar mixture to boiling point; remove spice bag. Add corn-
starch mixture. Heat to boiling point; boil 2 minutes, stirring constantly.
8. Reduce heat; add beets and simmer about 10 minutes.
NO. 570. COLD SPICED BEETS
Prepare recipe for hot spiced beets, omitting cornstarch. Allow beets to chill
overnight in liquid before serving.
NO. 571. BROCCOLI AU 6RATIN
Yield: 100 servings, approxi-
mately Yi cup each.
Ingredients
100 servings
servings
Broccoli
Salt
Water, boiling
Cheese sauce
Butter, melted
Bread crumbs
Cheese, finely chopped .
35 pounds.
1 gallon (4 No. 56 dippers) .
6 ounces (V4 No. 56 dipper) .
1 quart (1 No. 56 dipper) . . .
6 ounces (V4 No. 56 dipper) .
208
Google
Original trooi
1. Wash broccoli by plunging heads up and down in cold water; soak in
salted water about 30 minutes. Drain. Remove leaves and woody peeling
from stalks.
2. Separate heads and stalks. Cut stalks into several pieces lengthwise; leave
heads whole.
3. Place heads and stalks in separate cooking utensils. Add boiling salted
water to each. Heat each to boiling point ; reduce heat and simmer. Simmei:
heads 10 to 15 minutes. The stalks require a little longer cooking period.
Drain.
4. Place broccoli in baking pans.
5. Prepare cheese sauce (recipe No. 395); pour over broccoli.
6. Pour melted butter over bread crumbs; cover broccoli with buttered crumbs
and chopped cheese.
7. Bake in moderate oven (350° R) about 15 minutes or until crumbs are
brown.
NO. 572. BROCCOLI WITH HOLLANDAISE SAUCE
Pour hollandaise sauce (recipe No. 498) over broccoli in recipe for broccoli
au gratin just before serving.
NO. 573. CARROTS A LA KING
Yield: 100 servings, approxi-
mately 1/2 cup ^^ch.
Ingredients
Girrots .
Salt....
Water, boiling
Onions, chopped .
Butter, melted
Sugar, granulated .
Salt
Pepper
White sauce
Pimientos, chopped
Peppers, green, chopped .
100 servings
25 pounds*
IVi ounces (5Vi mess kit spoons).
6 ounces (Vi No. 56 dipper) . . .
2Vi ounces (5 mess kit spoons) . .
2V^ ounces (5 mess kit spoons) , .
lYi gallons (6 No. 56 dippers) .
6 ounces (1 mess kit cup) . . .
12 ounces (M No. 56 dipper) .
, . servings
*3 No. 10 cans carrots may be substituted for the 2 5 pounds fresh carrots. Heat before draining.
1. Scrub carrots thoroughly and scrape to remove outer layer of skin.
2. Slice and add boiling salted water. Cover and heat to boiling point; reduce
heat and simmer 10 to 15 minutes or until just tender.
3. Fry onions in melted butter until tender but not brown,
4. Combine carrots, sugar, salt and pepper; mix well.
5. Prepare white sauce (recipe No. 497) ; add onions, pimientos and green
peppers.
6. Pour sauce over carrots just before serving.
Digitized tiy
Google
209
NO. 574. CABBAGE AND BACON Yield: 100 servings, approxi-
mately 1/2 cup each.
Ingredients
Cabbage.
Salt.
Water, boiling.
Bacon, diced . .
White sauce. . .
100 servings
25 pounds.
8 ounces
1 gallon (4 No. 56 dippers) .
servings
1. Remove and discard outside leaves of cabbage; cut heads into quarters.
Shred. Discard center core.
2. Add small amount of boiling salted water. Heat to boiling point; reduce
heat and simmer, uncovered, about 10 to 20 minutes or until just tender.
Drain; reserve liquid.
3. Fry bacon; drain.
4. Prepare white sauce (recipe No. 497) using bacon fat and cabbage liquid;
add diced bacon.
5. Pour white sauce over cabbage just before serving.
Note. White sauce may be omitted. Add b^con, salt and pepper to cabbage and serve.
NO. 575. HOT CABBAGE SLAW Yield: 100 servings, approxi
mately 1/2 cup each.
Ingredients
Cabbage
Bacon, diced
Water
Vinegar
Sugar, granulated .
Salt
100 servings
25 pounds
lYi pounds
VA quarts (IV2 No. 56 dippers) .
lYi quarts No. 56 dippers) .
1 pound (Vi No. 56 dipper) . .
3 ounces (6 mess kit spoons) .
servings
1. Remove and discard outside leaves of cabbage; cut heads into quarters.
Shred. Discard center core.
2. Fry bacon. Drain. Add to cabbage.
3. Mix water and vinegar; heat to boiling. Add sugar, salt and bacon fat,
4. Pour sauce over cabbage about 10 minutes before serving.
Note. If old cabbage is used, cook in boiling water 5 to 10 minutes. Drain well before
adding sauce.
NO. 576. GLAZED CARROTS
Yield: 100 servings, approxi-
mately 1/2 cup each.
Ingredients
Carrots
Salt
Water, boiling.
Sugar, brown . .
Water, boiling.
Salt
Butter, melted.
100 servings
25 pounds*.
214 pounds (VA No. 56 dippers) .
V/i pints {¥4 No. 56 dipper)
1 ounce (2 mess kit spoons) . . ,
8 ounces (14 No. 56 dipper) . . .
servings
♦3 No. 10 cans carrots may be substituted for the 25 pounds fresh carrots. Heat before draining.
Soogle
Original trooi
1. Scrub carrots thoroughly and scrape to remove outer layer of skin.
2. Slice and add boiling salted water. Cover and heat to boiling point. Re-
duce heat and simmer 10 to 15 minutes or until carrots are just tender.
Drain.
3» Add sugar to the II/2 pints No. 56 dipper) boiling water; stir until
sugar is dissolved. Heat to boiling point; boil, without stirring, until a
thin sirup is formed. Add salt and butter.
4. Place carrots in baking pans ; pour sirup over carrots.
5. Bake in moderate oven (375^ F.) about 20 minutes, basting frequently
with sirup.
NO. 577. LYONNAISE CARROTS
Yield: 100 servings, approxi-
mately 1/2 ^ch.
Ingredients
Carrots
Salt
Water, boiling. . . .
Onions, chopped .
Fat, melted
Butter
Pepper
Parsley, chopped .
Sugar, granulated .
100 servings
25 pounds*.
senrings
1 pound (1 No. 56 dipper) . .
1 pound (Vi No. 56 dipper) .
8 ounces (V4 No. 56 dipper) .
3 ounces (Vi mess kit cup) . .
8 ounces (Va No. 56 dipper) .
3.
4.
♦3 No. 10 cans carrots may be substituted for the 25 pounds fresh carrots. Heat before draining.
Scrub carrots thoroughly and scrape to remove outer layer of skin.
Slice and add boiling salted water. Cover and heat to boiling point;
reduce heat and sinuner 10 to 15 minutes or until carrots are just tender.
Drain.
Fry onions in fat until light brown.
Combine onions, butter, pepper, parsley and sugar; mix well. Pour over
carrots; mix lightly.
NO. 578. SWEET AND SOUR CARROTS
Yield: 100 servings, approxi-
mately 1/2 ^c'^^-
Ingredients
Carrots, medium size .
Salt
Water, boiline
Butter, melted
Flour, sifted.
Lemon juice
Sugar, granulated
Salt
Pepper
100 servings
25 pounds.
IVi pounds (54 No. 56 dipper),
pound (V4 No. 56 dipper) . .
Vi pint (Ya No, 56 dipper)
6 ounces {M mess kit cup) . . .
servings
1. Scrub carrots thoroughly and scrape to remove outer layer of skin. Cut
into quarters; if long, cut into two pieces. Add rapidly boiling salted
water, allowing only enough water to cook the carrots so there will be
Original frDm"
approximately 2 quarts (2 N