[ARC5] Army Cook Book

[J. Forster]

I suspect that dried, chipped beef was shipped to the field kitchens in
cans or barrels, so didn't need refrigeration. The sauce was probably made
locally from dry ingredients.

-John

=================


>      Those interested in Army cooking can find a WW-1
> vintage cook book at
>
> http://archive.org/details/manualforarmycoo1917unit
>
>      The recipe for chipped beef on toast is on p. 183
> Supposedly the first Army cookbook with the recipe was dated
> 1910.  I found links to it via Google but could not download
> it. The recipe requires chipped beef but does not describe
> how to make it. That might be elsewhere in the book.
>
>
> --
> Richard Knoppow
> Los Angeles
> WB6KBL
> dickburk at ix.netcom.com
>
>
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