Recipes Used in the Cooking Schools, U. S. Army

Take 3 pounds beans and soak overnight in about 2 quarts of water. When ready to make the soup add 2 quarts of boiling water and let boil for about 2 hours, or till done. Add pound fine chopped onions and season with salt and pepper to taste. Strain thru a collander. Put on the stove and let come to a boil, then it is ready to serve. Select beef bones and pieces of meat not used for any special purpose, place in a boiler of cold water, and stand on back of stove and let simmer. At end of about 6 hours strain into another vessel and it is then ready for use. Take 5 quarts beef stock, put on stove and let come to boil; add 1 onion, chopped fine, salt and pepper to taste. Add 2 tablespoonfuls burnt sugar and strain thru fine strainer and serve en crotons. Take 2 quarts peas, 3 quarts of water, salt and pepper, 1 can evaporated cream, onions. Boil peas until soft, and strain thru a collander. Slice and fry[8] 2 or 3 onions in brown grease until brown. Add cream, onions, and beef stock to the pea soup. Salt and pepper to taste. ......Buy Now (To Read More)

Product details

Ebook Number: 65250
Author: United States. Army
Release Date: May 4, 2021
Format: eBook
Language: English