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diff --git a/75442-0.txt b/75442-0.txt new file mode 100644 index 0000000..ed70b15 --- /dev/null +++ b/75442-0.txt @@ -0,0 +1,562 @@ + +*** START OF THE PROJECT GUTENBERG EBOOK 75442 *** + + + + + + CAMP FIRES AND CAMP COOKING; + + OR + + CULINARY HINTS FOR THE SOLDIER: + + INCLUDING + + RECEIPT FOR MAKING BREAD IN THE “PORTABLE FIELD OVEN” + FURNISHED BY THE SUBSISTENCE DEPARTMENT. + + + BY + + CAPTAIN JAMES M. SANDERSON, + COMMISSARY OF SUBSISTENCE OF VOLUNTEERS. + + + PUBLISHED FOR DISTRIBUTION TO THE TROOPS. + + HEADQUARTERS “ARMY OF THE POTOMAC,” + January, 1862. + + + WASHINGTON: + GOVERNMENT PRINTING OFFICE. + 1862. + + + + + CAMP FIRES AND CAMP COOKING. + + +In making up the following receipts, the author has been actuated by a +desire to aid the efforts of those of his countrymen who, with the best +intentions, lack the knowledge to utilize them; and having personally +assisted in the concoction of the various dishes he treats of, using +only camp fires, camp kettles, and soldiers’ rations, 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 +results. + + + CAMP COOKING AND CAMP KETTLES. + +The utensils and means furnished by government to the soldier for +preparing his food are of the most primitive character. The former +consist of camp kettles, made of iron, with a handle, and varying in +size from four to seven gallons, (they should be made so as to have one +slide into the other, in nests of four,) and mess pans, also of iron, +about 12 inches in diameter, and sloping to the bottom. The latter +consist of a certain amount of wood per diem, which is to be consumed +as taste or ingenuity may dictate. The usual and most simple mode is to +dig a trench 18 inches wide, 12 inches deep, and from four to six feet +long. At each end plant a forked stick of equal height, with a stout +sapling, from which to suspend the kettles, extending from one to the +other. + + +[Illustration: Diagram No. 1.] + +This, however, is neither the best nor most economical mode, as +it consumes much fuel, wastes much of the heat, and causes great +inconvenience to the cook. An improvement can be effected by casing the +sides of the trench with brick, adding a little chimney at one end, +and, in place of the forked sticks, using iron uprights and cross-bar, +to which half a dozen hooks for hanging kettles are attached. + + +[Illustration: Diagram No 2.] + +In a clayey soil, the plan adopted by the salt boilers of New York is +perhaps the neatest, most economical, and most convenient that can +be devised. They dig a hole about three feet square and two feet in +depth, generally in the slope of a hill. On one side they run a shaft +laterally, about one foot square and six feet in length, and one foot +from the surface of the ground. At the extreme end they sink a shaft +vertically, and form a chimney; and at equi-distances they pierce three +holes of sufficient diameter to prevent the kettles from slipping +through. By this mode the kettles can be placed over the fire to +boil--or on either side, to simmer--with less difficulty than by any +other means. + +[Illustration: Diagram No 3.] + +[Illustration: Diagram No 4. Inside view--Side.] + +Besides the allowance from government, however, the company cooks +should be furnished, from the “Company Fund,” with two large iron +spoons, two large iron forks, two stout knives, one tin cullender and +one yard of flannel; also a false tin bottom, closely fitting the +kettles; for all of which the cook should be responsible. + + + THE RATION. + +No army in the world is so well provided for, in the shape of food, +either as to quantity or quality, as the army of the United States, 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 Fund. No one man +can consume his daily ration, although many waste it; and a systematic +issue will, in a great measure, prevent unnecessary extravagance. + + + THE COOK’S CREED. + +Cleanliness is next to godliness, both in persons and kettles: be ever +industrious, then, in scouring your pots. Much elbow grease, a few +ashes, and a little water, are capital aids to the careful cook. Better +wear out your pans with scouring than your stomachs with purging; and +it is less dangerous to work your elbows than your comrade’s bowels. +Dirt and grease betray the poor cook, and destroy the poor soldier; +whilst health, content, and good cheer should ever reward him who does +his duty and keeps his kettles clean. In military life, punctuality is +not only a duty, but a necessity, and the cook should always endeavor +to be exact in time. Be sparing with sugar and salt, as a deficiency +can be better remedied than an overplus. + + + KITCHEN PHILOSOPHY. + +Remember that beans, badly boiled, kill more than bullets; and fat is +more fatal than powder. In cooking, more than in anything else in this +world, always make haste slowly. One hour too much is vastly better +than five minutes too little, with rare exceptions. A big fire scorches +your soup, burns your face, and crisps your temper. Skim, simmer, and +scour, are the true secrets of good cooking. + + + BEEF SOUP WITH DESICCATED MIXED VEGETABLES. + +The Americans, as a rule, are not fond of soups, unless of the thicker +kind; but in no form can meat and vegetables be served together more +profitably and more nourishingly. As a matter of economy, it admits +of no argument, because every portion is useful, both bone and flesh; +and, when properly made, it is wholesome and palatable. On fresh-beef +day, if among the rations there are some choice bits--such as sirloin, +tenderloin, or rump steaks--cut them into neat slices, and use for +breakfast, broiling them if it can be done; if not, fry them. Save all +the bones, if large cut them in pieces and distribute equally among +the kettles. If the company numbers seventy men or less, use one large +kettle and two smaller ones. Fill them nearly with pieces of meat, +from one to three pounds each, not too closely packed; then add water +enough to cover it, and place it over a brisk fire, throwing in a large +handful of salt to each kettle. As soon as the water begins to boil, +and the scum begins to rise, deaden the fire, and skim, carefully and +faithfully, every ten minutes, and be very sure that the water does +not again come to a boil--_it should only simmer_; for when the +meat is boiling hard the pores of the flesh are immediately closed, +the essence of the meat, and all its impurities, are retained within, +no scum arises, the meat becomes hard and tough, and the soup thin and +watery. If it is only permitted to simmer, the pores are kept open, +the blood is drawn out, the juices are extracted, the meat is rendered +tender and wholesome, and the soup rich, nutritious, and palatable. +In one hour and a half--carefully skimming all the while--the meat +should be done; but if it has only simmered, two hours will be better. +Then take the meat out, leaving only the bones. An hour previous to +this, however, break up a tablet of desiccated vegetables as small as +possible, and divide them into as many portions as there are kettles of +soup. Place each portion in a separate pan, and fill with fresh clean +water, standing them near the fire until thoroughly saturated with +water. When the meat is taken out, put the vegetables in, and let them +boil gently two hours longer, during that time carefully skimming off +all the fat which rises to the surface. Then season with pepper and +salt, and a tablespoonful of vinegar, and serve out. + +Both the French and American desiccated vegetables come in tablets. +The former being twice as large as the latter, it will therefore be +necessary to use one of the French or two of the American tablets for +a company, which will be found amply sufficient, as they swell up to +sixteen times their bulk in a compressed state. + +The fat taken from the soup is valuable--first for selling, next for +frying, but principally because you don’t swallow it in your soup. + + + PORK SOUP WITH VEGETABLES. + +This soup is good for a change, and quite economical. Take four pounds +of clear pork, without rind or bone; cut it into pieces about one inch +square; put into a pan a little fat, which must be as hot as possible, +and throw in enough pork to cover the bottom, which is to be fried +quite brown, and turned into another pan whilst the balance is being +fried. Have three camp kettles filled with clean water; boil it, and +add to each kettle one-third of the fried pork, with a handful of salt. +Let it boil moderately for fifteen minutes, and in the meanwhile, +having soaked the desiccated vegetables, add one-third to each kettle, +and continue boiling, not too fast, for one hour and a half. Season +with pepper, salt, and a little vinegar, and if there is any stale +bread to be had, three or four loaves should be cut into pieces two +inches square, or less, and divided equally in the three kettles. After +fifteen minutes’ slow boiling the soup is ready to serve. Whatever +fat floats on the top, before the bread is added, should be carefully +removed. + + + PEA SOUP. + +For some unexplained reason, this article is by no means popular with +the troops, and large quantities are constantly returned to the +commissary as company savings. This, it is believed, would not be the +case if the proper mode of cooking them was known, as they are not +only quite as nutritious as beans, but have always been considered by +epicures much more delicate. + +To use them properly, they should first be washed; then boiled for at +least one hour, in a kettle with a false bottom. For a company, seven +or eight quarts should be boiled in double the quantity of water. In +default of a false bottom, they must be constantly stirred, to prevent +scorching. When quite soft, strain off the water, divide them into +three or four portions, according to the number of the kettles, and add +them to the pork soup, previously described, instead of the desiccated +vegetables, adding at the same time two large onions, sliced, to each +kettle. Let it boil slowly for two hours, skimming now and then; and +before serving out, season liberally with black pepper, some salt, and +a dash of vinegar. They should be well mashed with a pounder before +serving. + + + BOILED PORK AND BEAN SOUP. + +Never serve beans until they have been soaked over night. At eight +o’clock in the morning, put eight quarts into two kettles, and fill up +with clean cold water. Boil constantly, over a brisk fire, for an hour +or more, during which many of the beans will rise to the top. At the +end of this time, take the kettles off the fire for fifteen or twenty +minutes, and then pour off all the water, replacing it with fresh clean +water. Add to each kettle a pound of parboiled pork, without rind, and +boil continuously for an hour and a half longer. + +At quarter past eight o’clock, fill three kettles loosely with pieces +of pork weighing from three to five pounds, cover with water, and +boil briskly for one hour; then pour off all the liquid, and fill up +with clean _hot_ water, and boil for one hour and a half longer; +then take out all the pork, and lay it aside. Take out also one-half +of the beans from the other kettles, placing them aside for breakfast +next morning, and add to the remainder the liquor in which the pork +was boiled. To each kettle add also two onions chopped or sliced, +with plenty of black or red pepper, some salt, and a tablespoonful of +vinegar. After fifteen minutes’ longer boiling, mash the beans with a +wooden stick made for the purpose, and serve, with a slice of pork, in +a separate dish. + +If onions are plenty, mince fine eight or ten of them, fry them in a +pan with a little flour and fat, with half a pint hot water, and the +same quantity of the liquor in which the pork was boiled. After cooking +five minutes, add pepper, salt, and half a glass of vinegar, and pour +over the slices of pork. + + + BEANS FOR BREAKFAST. + +The beans left from the soup of the day before should be put in pans +and warmed over the fire, care being taken to prevent them from +scorching. In the meanwhile a few onions--say three or four--should be +chopped fine and slightly fried, and then strewed over the beans, with +pepper and salt, and a tablespoonful of vinegar. In this way they make +a first-rate dish for breakfast or supper with bread and coffee. + + + TO BOIL HOMINY. + +Whatever be the size of the kettle, fill it half full of hominy, +covering it with water so as nearly to fill it to the top; throw in a +handful of salt, and boil it, over a _very moderate_ fire, for at +_least_ an hour, stirring it constantly to prevent scorching. + + + TO FRY HOMINY. + +Should you have too much of it boiled for one meal, place the balance +in shallow dishes--mess pans being the handiest--and let it grow cold. +When it is to be used, cut it into slices about half an inch thick and +three inches long; have your fat as hot as fire can make it; then slip +your slices into it, and fry it until it obtains a golden brown color +on both sides. When you take it out, lay it on cloths, and let the fat +drain off; and, when serving, sprinkle a little salt over it. + + + BEEF STEW. + +Take the pieces of beef reserved for frying or broiling, and cut them +into pieces about two inches square and one inch thick; sprinkle them +with pepper and salt, and put them into frying pans, with a little +fat; place them over the fire until half cooked; then turn them into +camp kettles, adding a handful of flour and six onions cut in quarters +to each kettle, with just enough cold water to cover the meat; add +also to each kettle two dozen potatoes pared and cut in quarters. Stew +slowly over a moderate fire, skimming every now and then, for three +hours and a half; then stir in each two tablespoonsful of vinegar, and +serve smoking hot. All kinds of vegetables--such as leeks, carrots, +parsnips, and turnips--can be added to this stew with advantage. + + + BUBBLE-AND-SQUEAK. + +This is an old and favorite mode of getting rid of bits of corned beef +among good housewives at home, and can be advantageously introduced +into camp. Any pieces of cold corned or salt beef that may be on hand +should be cut into slices and sprinkled with pepper; then put them in +a pan, with a little grease or fat, and fry them slightly. Boil some +cabbage, and squeeze it quite dry; then cut it up very fine, and serve +a piece of beef with a spoonful of cabbage, first seasoning it with +pepper, salt, and vinegar. + + + BRAZILIAN STEW. + +Take shins or legs of beef; cut them into slices or pieces two or three +ounces in weight, or about the size of an egg; dip them in vinegar, +and throw them into a kettle, with a dozen onions sliced, _but no +water_. Let it stand over a very slow fire from three to four hours; +then season with pepper and salt, and serve hot. Some boiled potatoes, +sliced or quartered, will be a great addition; but the principal thing +to be observed is that the fire be a moderate one. + + + CORNED BEEF AND CABBAGE. + +The salt beef furnished the army is of the very best character; rather +too highly impregnated with salt, perhaps--a fault easily remedied, +however, by soaking in fresh water over night. When about to boil it, +renew the water, which should be clean and cold, and place it over a +moderate fire for three hours and a half, skimming it carefully every +fifteen minutes. By this means only can the salt and blood be drawn +from it, and the meat rendered tender. After it has been on the fire +at least two hours, add as much cabbage as will fill the pot to each +kettle, taking out a portion of the water, so as to be able to get in +enough for the whole company, or dividing the meat into more kettles +if necessary. Boil gently for an hour and a half after adding the +cabbage. + + + TO COOK BACON. + +Bacon should be well washed and scraped and put to soak all night. In +the morning, put it to boil slowly; simmering is better. After it has +once boiled, throw the water off and fill up with fresh water; then let +it simmer for three hours. When thoroughly done, the rind comes off +easily, and the meat tastes fresh and sweet. + + + FRYING BACON. + +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 it. The object is to +close up the pores of the flesh at once, and prevent the fat from +penetrating it, rendering it greasy and indigestible. After the bacon +is well soaked, cut it into thin slices, and fry it crisp. If it is +cold bacon, slice it into a pan, cover it with bread crumbs--stale +bread grated--add very little fat, and put it over a quick fire for +four or five minutes; then turn it, and cook the other side. + + + BACON, GERMAN STYLE. + +When the bacon is parboiled, clean it thoroughly, taking off the rind +and all the bones; put it into clean pans, cutting it into strips, with +enough water to cover the bottom of the pan, place it in the oven, and +let it bake until the top is browned, basting it with the liquid in the +meanwhile to prevent its burning or becoming dry. + + + BOILING POTATOES. + +Every cook thinks he can cook potatoes, but the number that can cook +them well is very small. Put the potatoes, with their skins on, into +the kettle, first washing them; then fill it with cold water, throw in +a handful of salt, and put it on the fire. When the water boils, throw +in a little cold water to check it; do so two or three times. When the +potatoes are very nearly cooked, pour off _all_ the water, and +stand the kettle over the fire until the steam evaporates. If this +does not make them mealy it is the fault of the potatoes. The potatoes +should always be picked out of uniform size for each kettle, as they +boil more equally. + + + FRIED POTATOES. + +Cut the vegetable into thin slices and throw them into cold water +for half an hour; then put them into fat _hissing hot_, and fry +them until they acquire a golden hue. Some persons cut them only into +quarters, but they are not near so crisp and nice. + + + TO BOIL RICE. + +Fill a camp kettle one-third full of rice, well washed and cleaned, +and add water enough to fill within an inch of the top of the kettle; +let it boil gently, stirring constantly until the rice is quite soft. +If a false bottom for the kettle is used, all danger of burning the +rice will be avoided; if not, great care must be taken _to keep it +from scorching by constant stirring_. When the rice is cooked, +turn the contents of the kettle into a cullender or coarse towel, and +pour rapidly through it a couple of pails of fresh cold water. Let it +strain, and then put the rice in a clean kettle, which is placed near +the fire until the rice is quite dry. Serve hot or cold, with molasses, +as may be most convenient. + + + TO PREPARE COFFEE. + +Of all the articles of diet afforded the soldier none is more important +or popular than his coffee. The open tin pans used for roasting it are +singularly unfit, wasting, even when regularly burnt, the fragrance +or aroma, which forms the chief virtue of the drink. To obtain a +small roaster, coffee mill, and strainer, should be the first effort +of the cook, and the best outlay of the company fund. If, however, +circumstances prevent that, use what is given to the best advantage. In +roasting coffee, great care must be bestowed to prevent its burning. +To avoid this, some use a little fat, and others add a tablespoonful +of sugar; and all stir it constantly, over a very slow fire. When well +browned, cover immediately with a damp cloth, and allow it to cool; +then grind it, passing it through the mill twice. The kettles in which +it is to be prepared should be perfectly cleaned, and scoured inside +and out with ashes and hot water, scalding them before using. The water +should be fresh and perfectly clear. Fill the kettles very nearly to +the top, and place them over a brisk fire to boil. Whilst boiling, +throw in the coffee, which should be slightly moistened before with +warm (not hot) water; and, stirring it into the water, let it boil +up briskly for two minutes; then dash in a cup of cold fresh water, +and take it off the fire immediately. Let it stand five minutes, to +allow the grains to settle, and then pass it slowly through a flannel +strainer into another kettle, from which it is served. By this mode +alone can the coffee be prevented from being impregnated with the dust +formed by grinding it, and make it palatable and wholesome. Whatever +number of men may have to be served, measure out carefully so many +rations of water, adding five for lee-way, so that it may lose nothing +in strength or quantity. + + + TO MAKE TEA. + +Have the kettles as clean and as bright as they can be made, and let +the water be free from all impurities; boil it over a bright, clear +fire, and, when it boils briskly, add the tea, which should, one minute +previous, be slightly steeped in boiling water, in a perfectly covered +vessel. Let it remain on the fire one minute, covering the kettle with +a clean pan, bottom upwards, or a close-fitting cover with a very small +hole in it; then remove it, and stand it near the fire five minutes +before serving. + + + TO MAKE BREAD IN THE “SHIRAS OVEN”--THE PORTABLE FIELD OVEN FURNISHED + BY THE SUBSISTENCE DEPARTMENT. + +It generally happens that every regiment numbers among its men one or +more bakers; but fearing this may not be universally the case, I add +a receipt written by a practical baker--Frank M. Lockwood, of the 23d +regiment New York volunteers--whose bread has been frequently praised +by the general commanding the division, as well as many other officers +to whose notice it has been brought. + +When on hand for distribution, any regiment can obtain three “Shiras +ovens” on requisition to the chief of the commissariat, which will +be found amply sufficient to do the baking for 900 men. These ovens +are very simple, and can be quickly placed and easily removed. +The furniture and utensils necessary for kneading, &c., are: one +dough-trough and cover; one pin board; one peel, or wooden spade; one +sieve; one brush, short handled; two common knives, large size; two +large camp kettles; one yeast tub; two wooden pails; and one stove, +which can be made in the ground sufficiently convenient to answer the +purpose. Of course a tent or hut must be erected, wherein to work and +keep the sponge warm. + +To produce good bread requires good yeast, without which all efforts +are in vain. To effect this, your tubs must be faultlessly clean and +well scalded, and all your tins and kettles carefully scoured and free +from grease, using them, in fact, for nothing else. + + + TO MAKE YEAST. + +Fill your kettle three-fourths full of clean, clear water; place it +over a brisk fire, and, when it boils, add three good handsful of hops; +then put into your yeast tub four pounds of flour, and strain into it, +from the kettle, enough of the hot “hop-water” to make a paste, working +it until it is perfectly free from lumps. By this time the hops in the +kettle will be sufficiently boiled, and must be strained into the yeast +tub and stirred with a wooden paddle until thoroughly amalgamated. +Let it stand until it cools a little--about blood heat--and add three +pints of cracked malt and two quarts of stock yeast, mixing it all well +together to prevent any lumps remaining, and setting it away in some +quiet, warm place, where it will remain undisturbed for fifteen hours; +then it must be strained before using. Care must be taken _always_ +to keep enough on hand for stock for the next making. + + + TO MAKE BREAD. + +The first process is to prepare the _ferment_. This is formed by +boiling thoroughly a peck and a half of potatoes, with their skins +on, which you place in a barrel kept exclusively for that purpose, +adding six pounds of flour, and mashing them well together. This is +called “scalding the flour.” Then add cold water until it is cool +enough to enable you to put your hands in, and break up the potatoes +as fine as possible, so as to obtain all their virtue. Then add about +six pailsful of warm water and six quarts of yeast. Stir it well +together, and place it in a warm spot, where it will not be disturbed. +Two good-sized tubs, made of salt or sugar barrels, would be the best +receptacle for it, as it requires space to work in. This should be +made at night, and will be ready for use in the morning after it is +carefully strained. + +The second process is making the dough. This is done by sifting into +the trough a barrel and a half of flour, one-third of which is pinned +or blocked up at one end by the “pin board” or wooden slide. To this +you add three and a half pounds of salt and three and a half pailsful +of “ferment,” with four pailsful of hot water--not so hot, however, as +to scald your ferment--(in summer cold water is used instead of hot,) +and mix well together, kneading thoroughly and faithfully, adding to it +gradually all the flour in the trough until it is of one consistency. +It must then be placed at one end of the trough, and again pinned in +by the slide, leaving space enough, however, to allow it to prove. To +effect this requires at least two hours, when it will be ready to “work +off,” which is done by “throwing” it out of the trough, in masses, on +to the table or cover on the other side of the room or tent. It is then +cut into pieces and weighed, or “scaled off,” and immediately moulded +into shapes or loaves. This requires one man to scale, one to form into +loaves, and a third to “pan it away,” where it remains for at least +forty minutes before placing it in the oven. In the meantime the ovens +are heated, the coals and ashes drawn out, and the interior thoroughly +swabbed out, top and bottom. If too hot, wet the swab and dampen the +oven. The pans containing the dough are then set in, by means of the +peel, or wooden spade, the doors closed, and the hot coals and ashes +placed against them, in order to heat all sides equally. Fifty minutes +is the time generally required to bake the regular sized army loaves; +if larger, a longer period will be demanded. + +The amount of ferment made in accordance with this receipt will be +sufficient for three batches of 288 loaves each. The first batch will +require four hours in preparing and baking; the second and third two +hours each. + +Potatoes, hops, and malt should always be kept on hand, and a portion +of the yeast invariably retained for stock. To commence with, it will +be necessary to obtain brewers’ yeast; but, after making the first +essay, you can always be independent. + + + + + Transcriber’s Notes + + New original cover art included with this eBook is granted to the + public domain. + + Perceived typographical errors have been silently corrected. + + Illustrations have been moved nearer to the text to which they refer. + + + +*** END OF THE PROJECT GUTENBERG EBOOK 75442 *** |