Manual of military cooking and dietary / War Office.

Date:
1933
Catalogue details

Licence: Public Domain Mark

Credit: Manual of military cooking and dietary / War Office. Source: Wellcome Collection.

    27/204 (page 7)
    Assistant cooks should be trained by the serjeant-cook with a view to replacing the cooks when required. Cooks should not be allowed to have their meals in the cookhouse. Smoking in the kitchens during the preparation and cooking of food is not permitted. \ DETAIL OF Cooks’ DUTIES Cooks and assistant cooks will be on duty at the hours stated in the duty roster and should not leave the cookhouse without permission of the serjeant-cook, A duty roster will be posted in each cookhouse and will (a) The names of cooks or assistant cooks responsible for lighting fires in the early morning, cleaning flues, scraping ovens, etc., and regulating fires during the day. é (0) The names of cooks and assistant cooks who may be released from duty in the afternoon or evening or at any time when the services of all cooks are not required for the preparation and cooking of food or for other duties. CLEANLINESS OF COOKHOUSES AND COOKING UTENSILS New utensils should be cleaned before they are used. A new iron pot should first have a handful of sweet hay or grass boiled in it, then be scrubbed with sand and soap ; after- wards clean water should be boiled in it for about half an hour. A new baking tin should be filled with boiling water in which a spoonful of soda has been dissolved, and placed over the fire to simmer ; afterwards it should be scoured with soap and rinsed with hot water. The soda renders soluble the resin used in soldering. Baking tins can be kept clean by rubbing them gently with sifted wood ashes. A copper stewpan or vessel can be cleaned with fine sand and salt, in the proportion of half salt to that of sand, and then rubbed thoroughly with the hand or a brush. If there are any stains a lemon (or vinegar) may be used to remoye them, | Colanders should be well rinsed with boiling water, and the frame cleaned and polished with whiting, care being taken that no particle of dust remains on them before they are hung up for future use. Steamers, dishes and other tin ware should be well washed in soap and soda water and polished with whiting,