Corn meal 25 Graham gems 25 Hot 26 PUDDINGS, ETC. Apple 26 Apple dumplings 26 Apple fritters 26 Apple roll 26 Apple stewed or apple sauce 27 Cornstarch 27 Cracker 27 Custard 28 Custard bread 28 English plum 28 Fruit 28 Peach 29 Peach fritters 29 Plum 29 Rice 30 Tapioca 30 SAUCE: For apple fritters 30 Brandy 31 DESSERTS: Cakes— Ginger 31 Griddle 31 Rice 32 Ginger snaps 31 Ice cream, cheap 32 Lemon sherbet 32 Orange sherbet 33 Pie— Apple 33 Pumpkin 33 Prunes, stewed 34 COFFEE: Party 34 Soldier’s 34 RECIPES USED IN THE COOKING SCHOOL, U. S. ARMY. —————————— SOUPS. =Bean soup (for 20 men).= 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 ¼ 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. =Beef stock.=