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

ready to serve. NO. 12.--COFFEE A LA ZOUAVE FOR A MESS OF TEN SOLDIERS, As I have taught many how to make it in the camp, the canteen saucepan holding 10 pints. Put 9 pints of water into a canteen saucepan on the fire; when boiling add 7½ oz. of coffee, which forms the ration, mix them well together with a spoon or a piece of wood, leave on the fire for a few minutes longer, or until just beginning to boil. Take it off and pour in 1 pint of cold water, let the whole remain for ten minutes or a little longer. The dregs of the coffee will fall to the bottom, and your coffee will be clear. Pour it from one vessel to the other, leaving the dregs at the bottom, add your ration sugar or 2 teaspoonfuls to the pint; if any milk is to be had make 2 pints of coffee less; add that quantity of milk to your coffee, the former may be boiled previously, and serve. This is a very good way for making coffee even in any family, especially a numerous one, using 1 oz. to the quart if required stronger. For a company of eighty men use the field-stove and four times the quantity of ingredients. NO. 13.--COFFEE, TURKISH FASHION. When the water is just on the boil add the coffee and sugar, mix well as above, give just a boil and serve. The grouts of coffee will in a few seconds fall to the bottom of the cups. The Turks wisely leave it there, I would advise every one in camp to do the same. NO. 14.--COCOA FOR EIGHTY MEN. Break eighty portions of ration cocoa in rather small pieces, put them in the boiler, with five or six pints of water, light the fire, stir the cocoa round till melted, and forming a pulp not too thick, preventing any lumps forming, add to it the remaining water, hot or cold; add the ration sugar, and when just boiling, it is ready for serving. If short of cocoa in campaigning,