Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

large glass, pour in half a pint of water; mix well. _Pine-apple Syrup._--Three tablespoonfuls to a pint. _Currant Syrup._--Proceed the same. _Syrup of Orgeat._--The same. _Orange-Flower Water._--The same, adding an ounce of lump sugar, is a most soothing drink, and is to be procured at Verrey’s, in Regent Street, or Kuntz’s, opposite Verrey’s. Put two tablespoonfuls to a glass of water. It is also extremely good with either Soda, Seltzer, or Vichy Water, the last of which is to be obtained at the depôt, Margaret-street, Cavendish-square. ARMY RECEIPTS. SOYER’S FIELD AND BARRACK COOKERY FOR THE ARMY. N.B.--These receipts are also applicable for barracks, in camp, or while on the march, by the use of Soyer’s New Field Stove, now adopted by the military authorities. These receipts answer equally as well for the navy. [Illustration] Each stove will consume not more than from 12 to 15lbs. of fuel, and allowing 20 stoves to a regiment, the consumption would be 300lbs. per thousand men. The allowance per man is, I believe, 3½lbs. each, which gives a total of 3500lbs. per thousand men. The economy of fuel would consequently be 3200 lbs. per regiment daily. Coal will burn with the same advantage. Salt beef, pork, Irish stew, stewed beef, tea, coffee, cocoa, &c., can be prepared in these stoves, and with the same economy. They can also be fitted with an apparatus for baking, roasting, and steaming. NO. 1.--SOYER’S RECEIPT TO COOK SALT MEAT FOR FIFTY MEN. _Head-Quarters, Crimea, 12th May, 1856._ 1. Put 50 lbs. of meat in the boiler. 2. Fill with water, and let soak all night. 3. Next morning wash the meat well. 4. Fill with fresh water, and boil gently three hours, and serve. Skim off the fat, which, when cold, is an excellent substitute for butter. For salt pork proceed as above, or boil half beef and half pork--the pieces of beef may be smaller than the pork, requiring a little longer time doing. Dumplings, No. 21, may be added to either pork or beef in proportion; and when pork is properly soaked, the liquor will make