Recipes Used in the Cooking Schools, U. S. Army

"Recipes Used in the Cooking Schools, U. S. Army" by United States. Army is a practical cookbook published in the early 20th century, specifically in 1906. The book serves as a comprehensive guide to various recipes utilized in Army cooking schools, showcasing a range of dishes suitable for large groups, typical of military dining. Its focus on mass catering reflects the culinary needs of that time, especially during periods of military mobilization. The content of the book is organized into various sections, including soups, fish and oysters, sauces, meats, vegetables, desserts, and beverages. Each section provides detailed recipes designed for large quantities, often catering to groups of twenty or more individuals. The recipes range from hearty soups like bean and potato soup to robust selections like beef a la mode and baked beans, along with an assortment of desserts such as apple pie and lemon sherbet. The book emphasizes straightforward, hearty cooking methods suitable for service in the military context, reflecting the nutritional needs and preferences of soldiers during the early 1900s. (This is an automatically generated summary.)

The United States Army (USA) is the land service branch of the United States Armed Forces. It is one of the eight U.S. uniformed services, and is designated as the Army of the United States in the U.S. Constitution. The Army is the oldest branch of the U.S. military and the most senior in order of precedence. It has its roots in the Continental Army, which was formed on 14 June 1775 to fight against the British for independence during the American Revolutionary War (1775–1783). After the Revolutionary War, the Congress of the Confederation created the United States Army on 3 June 1784 to replace the disbanded Continental Army. The United States Army considers itself a continuation of the Continental Army, and thus considers its institutional inception to be the origin of that armed force in 1775.