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

"Recipes Used in the Cooking Schools, U. S. Army" by United States. Army is a practical cookbook published in the early 20th century, specifically in 1906. The book serves as a comprehensive guide to various recipes utilized in Army cooking schools, showcasing a range of dishes suitable for large groups, typical of military dining. Its focus on mass catering reflects the culinary needs of that time, especially during periods of military mobilization. The content of the book is organized into various sections, including soups, fish and oysters, sauces, meats, vegetables, desserts, and beverages. Each section provides detailed recipes designed for large quantities, often catering to groups of twenty or more individuals. The recipes range from hearty soups like bean and potato soup to robust selections like beef a la mode and baked beans, along with an assortment of desserts such as apple pie and lemon sherbet. The book emphasizes straightforward, hearty cooking methods suitable for service in the military context, reflecting the nutritional needs and preferences of soldiers during the early 1900s.