Transcriber’s Note The punctuation, hyphenation and unusual spelling of the original text has been retained in this transcription. Correction of a typographical error is as noted at the end. Bold text is denoted by =equal signs= while small capitals in the original text have been transcribed as ALL CAPITALS. ————————————————— Start of Book ————————————————— RECIPES USED IN THE COOKING SCHOOLS, U. S. ARMY. [Illustration] WASHINGTON: GOVERNMENT PRINTING OFFICE, 1906. CONTENTS. —————— Page. Title page 1 RECIPES. SOUPS: Bean 7 Beef 7 Bouillon 7 Pea 7 Potato 8 Rice 8 Spanish 8 Tomato, cream 8 Tomato and corn 9 Vegetable 9 FISH AND OYSTERS: Codfish balls 9 Salmon, boiled 9 Salmon, creamed, on toast with egg sauce 10 Salmon croquettes 10 Oyster potpie 10 SAUCES: Army 11 Army chocolate 11 Cream 11 Egg 11 Spanish 11 Tomato, for baked beans 12 Tomato, cream 12 White 12 GRAVIES: Browned flour for 12 Burnt sugar 12 Cream 12 MEATS: Bacon and Pork— Bacon 13 Bacon and liver 13 Boston baked pork and beans 13