[Kitchen Cars]
[From the U.S. Government Publishing Office, www.gpo.gov]
W A R
Document Reserve
wJ lira®
DEPARTMENT TECHNICAL MANUAL
NQN<^U1ATING
KITCHEN CARS
SUPPLIES, EQUIPMENT,
AND RATIONS
IP.IK DEPARTMENT
JUNE 1945
NTSU
STATv'H
FOR A
IM 10-206 Cl
TECHNICAL MANUAL
KITCHEN CARS
SUPPLIES, EQUIPMENT, AND RATIONS
Changes! WAR DEPARTMENT,
No. 1 J Washington 25, D. C., 18 July 1945
TM 10-206, 16 June 1945, is changed as follows:
The illustrations for figures 1 and 5 are transposed.
The line drawing on page 10 should appear on page 6 as Figure 1, Construction of “A” Box.
The line drawing on page 6 should appear on page 10 as Figure 5, Construction of “D” Box for Standard 5-gallon Drum.
[AG 300.7 (14 Jul 45)|
By order of the Secretary of War:
Official:
EDWARD F. WITSELL
Major General
Acting The Adjutant General
G. C. MARSHALL
Chief of Staff
Distribution:
AC Of S (1); AAF (2); AGF (10); ASF (2); S Div ASF (1); Tech Sv (2); except 5, 55 (25); 10 (100); Sv C (10); PC & S (Post Eng) (3), Post QM (3), Post Transportation O (3); PE (Port Eng) (3), Port QM (3), Port Transportation O (3); H & R (1); ASF Dep (2); Dep 10 (2); Sp Sv Sch 5, 10, 55 (10); USMA (20); Pers Reasgt C (1); RC (10); Tng C 5, 10, 55 (15).
Refer to FM 21-6 for explanation of distribution formula.
AGO 10000A/117A
AGO 1117A—July 657607— 45
U. S, GOVERNMENT FEINTING OFFICE: t,4»
W i. 35": 10-a.ot" h' , ,x
, TEXAS STATEX^LLJ^E FOB WOMEN
yB^ARK
TECHNICAL MANUAL
KITCHEN CARS
SUPPLIES, EQUIPMENT, AND RATIONS
TM 10-206
C 2
Changes!
No. 2 J
TM 10-206, 16 June 1945, is changed as follows:
2. References
All persons responsible * * * the following publications:
a. AR 30-2215, Meal Tickets.
b. AR 55-130, or TM 55-530 (when published).
c. AR 55-135, or TM 55-530 (when published).
*****
3. Types of Cars (Superseded)
Messing facilities for troop trains are provided by the types of kitchen cars listed below only. Stripped railroad dining cars will not be used as kitchen cars.
*****
4. Use of Messing Facilities (Superseded)
a. (1) During rail movements, troops are fed by one of two methods: either they are subsisted by means of meal tickets as prescribed by AR SO-2215, or they are fed by means of the messing facilities described in paragraph 3 above. In general, consideration as to which method is to be used is governed by the principles of efficiency and economy and is determined by a combination of three factors: number of troops, duration of journey, and nature of mission. Paragraph b below lists the conditions under which messing facilities must be used; c and d below list the conditions under which either the use of meal tickets or messing facilities may be used at the discretion of the station commander.
(2) The term “cadre” as used in this paragraph refers to a small number of troops, entitled to sleeping car accommodations under the provisions of TM 55-525, either traveling together to a specified destination for the purpose of accompanying or convoying a large number of troops on the return trip, or traveling together on the return trip after having accompanied or convoyed a large number of troops on the outgoing trip.
WAR DEPARTMENT
Washington 25, D. C., 20 January 1947
b. Under the conditions listed below, meal tickets will not be issued to troops; troops will be subsisted either from troop kitchen cars or kitchen baggage cars, depending upon which is available, as determined by the Chief of Transportation: 100 or more persons are scheduled for a journey of 24 hours or more duration.
c. Under the conditions listed below, troops may be subsisted by meal tickets or they may be fed by either troop kitchen cars or kitchen baggage cars, depending upon which type of car is available as determined by the office of the Chief of Transportation:
(1) Special mixed freight-passenger troop train movements of less than 100 persons are scheduled for journeys of 24 hours or more duration.
(2) A cadre of 27 or more men, as defined in a(2) above, is scheduled for a journey of 24 hours or longer.
d. Under the conditions listed below, troops may be subsisted either by means of meal tickets or, when such cars are available as determined by the office of the Chief of Transportation, by troop kitchen cars only (not kitchen baggage cars):
(1) One hundred or more persons are scheduled for a journey of less than ”24 hours.
(2) Forty to ninety-nine persons are scheduled for movement regardless of the length of the journey (except a cadre under the conditions listed in a(2) above).
(3) A cadre of 27 or more men, as defined in a(2) above, is scheduled for a journey of less than 24 hours duration.
5. Care of Equipment
a. It is necessary * * * returned for reuse. Shipping containers to be used for the return of equipment will be supplied at point of origin. (See par. 6.) Paragraph 6 of this manual prescribes responsibility for the installation of kitchen equipment at point of origin and for the dismantling and prompt return of such equipment at destination.
*****
729214°—47---1
1
6. Responsibilties
The following procedures * * * trains carrying casuals:
a. Station Commanders. (1) The station commander at the point of origin will be responsible that:
*****
(d) Bill of lading * * * prior to departure. Such shipment may be made either by freight, or by express (subject to the provisions of Section II, War Department Commercial Traffic Bulletin No. 29, 1945), or when it can be shipped in connection with troops returning to the point of origin, it may be shipped as military impedimenta with such troops under the rules governing such shipments. The method of shipment to be used will be determined by the military needs in each case. Whenever express service is to be utilized, citation of this manual will be made on the bill of lading.
(2) The station commander at destination will be responsible that:
*****
(6) Shipment of kitchen * * ♦ the train quartermaster.
*****
(d) (Added.) It will be the responsibility of the commander of the post, camp, or station at destination to ensure that, prior to its shipment back to the point of origin, all equipment is in a clean, sanitary and serviceable condition.
*****
c. Joint Responsibility Under Certain Conditions. (Added.) (1) In certain cases, the commanding officer of the post that is the point of departure for troops authorized (under the provisions of AR 30-2215) to be subsisted en route in a kitchen baggage car, will not have available the ranges and other kitchen equipment necessary for equipping a kitchen baggage car. Under such conditions, the commanding officer of the post from which the troops are to depart will request the commanding officer of the post to which the troops are to proceed to supply the necessary equipment, informing him well in advance concerning the amount and type required and the date and time it is needed. If the commanding officer of the post to which the troops are to proceed does not have the necessary equipment avail
able, he will advise the commander of the army or similar command that controls his installation for purposes of supply and/or administration. The commander of the army or similar command will, in turn, direct another post where such equipment is available to ship the necessary equipment directly to the post which is the point of departure for the troops authorized the kitchen baggage car.
(2) Since this kitchen equipment is not to be used en route for the preparation of food it may be crated and shipped either by freight, by express (subject to the provisions of Section II, War Department Commercial Traffic Bulletin No. 29, 1945) or, when it can be shipped with troops traveling to the same point, it may be shipped as military impedimenta with such troops under the rules governing such shipments. The commanding officer making shipment will determine which of the foregoing methods will meet the military needs, and will advise his station transportation officer accordingly. Whenever express shipment is specified, citation of this manual will be made both in the directions for shipment and on the bill of lading covering the shipment.
(3) Upon receipt of the equipment, the commanding officer of the post that is point of departure for the troop movement will acknowledge its receipt on a shipping ticket or a bill of lading and will install the equipment in the kitchen baggage car. The train quartermaster will then assume responsibility for ensuring that the equipment is maintained in good condition for the duration of the journey.
(4) Upon arrival at destination, the train quartermaster will turn the equipment over to the commanding officer of the post. If another post has furnished the equipment by direction of the commander of an army or similar command as prescribed in (1) above, shipment of kitchen equipment to the station of its origin will be accomplished by the transportation officer of the post at which the troops have arrived.
7. Sanitation and Reports (Superseded)
See TM 55-530 (When published).
*****
9. Quantities
*****
c. The following equipment is contained in each unit:
*****
2
(5) Unit X. (Added.)
1 Extinguisher, fire, carbon tetrachloride, hand type, 1-gallon.
1 Extinguisher, fire, foam type, 2 ^-gallon.
*****
Figure 6. Unit D (with three drums).
18. Gasoline
*****
d. On the outside of the boxcar in which the reserve gasoline is carried, attach on each, side door and on each end a placard bearing the word, “DANGEROUS,” in large letters. Below the placard on each side door, place a second placard, 8 inches by 10 inches, reading “EXTRA
GASOLINE FOR COOKING PURPOSES.” On the same card * * * in red letters.
*****
h. The War Department * * * of New York.
(1) All gasoline in fire units and in containers must be removed from the car before the train enters the tunnels (entering or leaving the city) and replaced after the train has passed through.
*****
Change footnote at bottom of page 22 to read:
*Note. In paragraphs 24 and 25 measurements given for replacement of cleats and dividers are figured from the center ot the piece. “Right end” and “left end” refer to the ends as seen from a position facing the open box.
*****
31. Recapitulation Issue Chart. Rescinded.
3
32. Menu and Issue Chart for Unforeseen Delays en Route (Nonperishable) (Superseded)
Breakfast
Canned fruit1 Pork sausages Bread or crackers Jam or marmalade Coffee
Dinner
Meat and vegetable hash
Tomatoes
Bread or crackers
Jam or marmalade
Canned fruit1
Coffee
Supper
Luncheon meat Green peas Pickles
Bread or crackers Jam or marmalade Canned fruit1 Cocoa
1 See list of canned fruits, paragraph 35.
Ingredients Unit Number Ingredients Unit Number Ingredients Unit Number
Canned fruit Pork sausages Bread (or crackers Jam or marmalade Coffee, R and G Milk, evaporated _ _ Sugar, granulated. _ #10 can 2-lb can lb lb 2-lb jar lb #1 can lb 5 20 12 10) 3 3 4 3 Meat and vegetable hash. Tomatoes Bread (or crackers Jam or marmalade Canned fruit Coffee, R and G Milk, evaporated. _ Sugar, granulated-_ #10 can #10 can lb lb 2-lb jar #10 can lb #1 can lb 6 3 12 10) 3 5 3 4 3 Luncheon meat Peas, green Pickles Bread (or crackers Jam or marmalade Canned fruit Cocoa Milk, evaporated _ _ Sugar, granulated._ 6 lb can #10 can gal lb lb 2-lb jar #10 can lb #1 can lb 6 3 1 12 10) 3 5 3 20 5
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9" Plates, dessert, paper, R// ea ea 110 110
O • Cups, paper, 8-oz.2 ea 110
Forks, paper ea 110
Spoons, paper ea 110
Plates, paper, 9" ea 110
Plates, dessert, paper, K// ea 110
Cups, paper, 8-oz.2 ea 110
Forks, paper ea 110
Spoons, paper ea 110
Plates, paper, 9" ea 110
Plates, dessert, paper, ea 110
Cups, paper, 8-oz.2 ea 110
Forks, paper ea 110
Spoons, paper ea 110
* Hot liquid type.
Ingredients—100 Men
Issue Chart for Nonperishable Menu
Nonperishable items Unit Breakfast Dinner Supper Total
Luncheon meat 6-lb can 6 6
Pork sausages 2-lb can 20 20
Meat and vegetable hash #10 can 6 . 6
Milk, evaporated #1 (14}£-oz can) 4 4 20 28
Sugar, granulated lb 3 3 5 11
Jam or marmalade 2-lb jar 3 3 3 9
Bread lb 12 12 12 36
(or crackers) (lb) (10) (10) (10) (30)
Peas, green #10 can 3 3
Tomatoes #10 can 3 — 3
Canned fruit 1 #10 can 5 5 5 15
Coffee, R and G lb 3 3 — 6
Cocoa lb 3 3
Pickles gal 1 1
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9" ____ ea 110 110 110 2QO
Plates, dessert, paper, 5" __ _ ea 110 110 110 330
Cups, paper, 8-oz 2 ea_ 110 110 110
Forks, paper ea_ 110 110 110
Spoons, paper ea 110 110 110 330
1 See list of canned fruits, paragraph 35: ’ Hot liquid type.
4
33. Menus and Issue Chari Is for Normal Scheduled Journey (Superseded)
Menu No. 1
Breakfast Dinner
Oranges Baked ham Baked beans
Bacon Mustard Frankfurters
Scrambled eggs Potatoes Catsup
Bread Boiled cabbage Bread
Butter Bread Butter
Jam Butter Ice cream
Coffee Chocolate pudding Coffee Milk
Supper
Ingredients Unit Number Ingredients Unit Number Ingredients Unit Number
Oranges ea 100 Baked ham, S. C lb 55 Baked beans #10 can 5
Bacon lb 15 Mustard, prepared gal % Frankfurters lb 30
Scrambled eggs doz 13 Potatoes. _ lb 35 Catsup _ 1 4 - o z 5
Milk, evaporated. _ Bread #1 can lb 3 12 Boiled cabbage: Cabbage lb 15 Bread bottle lb 12
Butter lb 2 Bread ____ _ _ lb 12 Butter lb 2
Jam 2-lb jar lb #1 can lb 3 Butter lb 2 Ice cream gal 3%
Coffee, R and G Milk, evaporated-_ Sugar, granulated. _ 3 4 3 Chocolate pudding: Powder, dessert, chocolate. Milk, evaporated. _ Coffee, R and G Milk, evaporated. _ Sugar, granulated.. 10-lb can #1 can lb #1 can lb 4 3 4 3 Milk, fresh qt 25
Supplies for paper service
Plates, paper, 9" ea 110
Cups, paper, 8-oz 1 ea 110
Forks, paper ea 110
Spoons, paper ea 110
Plates, paper, 9" Plates, dessert, paper, K// ea ea 110 110
Cups, paper, 8-oz 1 ea 110
Forks, paper _ _ ea 110
Spoons, paper ea 110
Plates, paper, 9" ea 110
Cups, paper, 8-oz 1 ea 110
Forks, paper _ _ _ ea 110
Spoons, paper ea 110
i Hot liquid type.
Ingredients—100 Men
Issue Chart for Menu No. 1
Perishable items Unit Breakfast Dinner Supper Total
Bacon - - - lb 15 15 30 55 13 25 3% 6 15 100 35
Frankfurters _ lb 30
TJam _____ lb. 55
Eees ___ __ __ ______ doz __ __ 13
— - ” ~ ~ Milk fresh _ _ _ _ qt_ _______ ' 25 3% 2
Ice cream _ gal _
Butter _ _ _ _ _ lb 2 2 15
Cabbage lb _ _
Oranges ea_ 100
Potatoes, white lb 35 —
NONPEBISHABLE ITEMS
Milk evaporated ___ __ #1 (14%-oz.) can _ _ 7 8 15
Sugar, granulated lb_l_J2___l 3 3 — 6
Jam 2-lb jar 3 3
Powder, dessert, chocolate 10-lb can ¥ — ¥2
Bread lb 12 12 12 36
Beans, baked #10 can 5 5
Catsup 14-oz bottle 5 5
Coffee, R and G lb 3 3 - - - 6
Mustard, prepared gal ?4 — &
SUPPLIES FOR PAPER SERVICE
Plates paper, 9,z _ ea_ _ _ _ _ _ __ 110 110 110 330
Plates' dessert, paper, 5" ea 110 110 110 110
Cups, paper, 8-oz.1 ea 110 330
Forks, paper - Spoons, paper ea 110 110 110 330
ea 110 110 110 330
1 Hot liquid type.
5
Menu No. 2
Breakfast Apples Bacon Scrambled eggs Bread Butter Jam Coffee Dinner Beef stew Beets Pickles Bread Butter Pineapple Cocoa Supper Roast beef Gravy- Potatoes Green peas Bread Butter Oranges Coffee
Ingredients Unit Number Ingredients Unit Number Ingredients Unit Number
Apples, eating ea 100 Beef stew: Reef carcass 1 Roast beef and gravy: Beef, carcass 1 Flour wheat
Bacon ___ lb 15 lb 35 20 lb lb 55 2
Scrambled eggs doz 13 Potatoes, white Carrots, fresh 2 lb
Milk, evaporated. _ #1 can 3 lb 10 Potatoes, white lb 35
Bread lb 12 Onions, dry lb 5 Pens green #10 can lb 3
Butter lb 2 Flour, wheat lb 2 Bread 12
Jam __ _ 2-lb jar 3 Beets. #10 can 2 Butter lb 2
Coffee, R and G__ lb 3 Pickles _ gal lb 1 Oranges 100 3 4
Milk, evaporated _ #1 can 4 Bread 12 Coffee, R and G Milk, evaporated. _ Sugar, granulated. _ lb
Sugar, granulated-_ lb 3 Butter lb 2 #1 can lb
Pineapple. #10 can 5 3
Cocoa 2 _ _ _ lb 3
Milk, evaporated. _ Sugar, granulated.. #1 can lb 20 5
1 Reduce 30 percent if boneless beef.
2 If not available, substitute ten #2 cans of carrots (or two #10 cans).
2 Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9" ea 110 Plates, paper, 9" ea 110 Plates, paper, 9"_ ea 110
Cups, paper, 8-oz.4 Forks, paper ea ea ‘ 110 110 Plates, dessert, paper, 5". ea 110 Cups, paper, 8-oz.4 Forks, paper ea 110 110 110
Spoons, paper ea 110 Cups, paper, 8-oz.4 Forks, paper Spoons, paper ea ea ea 110 110 110 Spoons, paper ea
< Hot liquid type.
6
Ingredients'—100 Men
Issue Chart for Menu No. 2
Perishable items Unit Breakfast Dinner Supper Total
Beef, carcass 1 lb 35 55 90
Bacon lb 15 15
Eggs _ _ doz_ __ 13 13
Butter __ lb 2 2 2 6
Carrots, fresh 2 _ ____ lb 10 10
Oranges ea 100 100
Potatoes, white. ___ _ _ lb 20 35 55
Onions, dry. _ lb 5 5
Apples, eating ea 100 100
i Reduce 30 percent if boneless beef.
’ If not available, substitute ten #2 cans of carrots (or two #10 cans).
NONPERISHABLE ITEMS
Milk, evaporated, _ #1 (14%-oz.) can 7 20 4 31
Sugar, granulated lb_ 1 _ J 3 5 3 11
Jam 2-lb jar 3 — 3
Bread lb 12 12 12 36
Flour, wheat lb 2 2 4
Peas, green #10 can 3 3
Beets #10 can 2 2
Pineapple (sliced if available) #10 can 5 5
Coffee, R and G lb 3 — 3 6
Cocoa 3 lb 3 3
Pickles gal 1 / 1
* Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9" _ _ _ ea. 1 110 110 110 330
Plates, dessert, paper, 5"_ - __ ea 110 110
Cups, paper, 8-oz 4 ea__ 110 110 110 330
Forks, paper _ _ _ ea__ 110 110 110 330
Spoons, paper ea 110 110 110 330
4 Hot liquid type.
7
Menu No. 3
Breakfast
Oranges
Cheese omelet
Bread
Butter
Jam
Coffee
Dinner
Diced boiled beef
Noodles
Carrots
Bread
Butter
Peaches
Coffee
Supper
Roast pork Gravy Potatoes
Green beans
Bread
Butter
Fresh fruit
Cocoa
Ingredients Unit Number Ingredients Unit Number Ingredients Unit Number
Oranges Cheese omelet: ea 100 Diced boiled beef: Beef, carcass 1 lb 50 Roast pork and gravy: Pork, roasting lb 55
Eggs doz 13 Noodles lb 10 Flour wheat lb 2
Cheese, A. C _ lb 3 Carrots 2 #2 can 15 Milk, evaporated. _ Potatoes, white #1 can lb 2
Milk, evaporated. _ #1 can 3 Bread lb 12
Lard lb 2 Butter lb 2 Beans eTeen #10 can lb 3
Bread lb 12 Peaches #10 can 5 Bread 12
Butter _ lb 2 Coffee, R and G Milk evaporated Sugar, granulated._ lb 3 Butter lb 2
Jam__ _ __ _ 2-lb jar lb #1 can lb 3 #1 can 4 Fresh fruit3 100 3 20 5
Coffee, R and G Milk, evaporated. _ Sugar, granulated._ 3 4 3 lb 3 Cocoa 4 Milk, evaporated. _ Sugar, granulated-. lb #1 can lb
1 Reduce 30 percent if boneless beef.
3 If not available, substitute three No. 10 cans of canned carrots or 20 pounds fresh carrots.
3 See list of fresh fruits in information sheets.
4 Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9" ea 110 Plates, paper, 9" ea 110 Plates, paper, 9" - _ ea 110
Cups, paper, 8-oz 5 Forks, paper ea ea 110 110 Plates, dessert, paper, ea 110 Cups, paper, 8-oz 5 ea 110 110 110
Spoons, paper ea 110 Cups, paper, 8-oz 5 Forks, paper Spoons, paper ea ea ea 110 110 110 Spoons, paper ea
5 Hot liquid type.
8
Ingredients—100 Men
Issue Chart for Menu No. 3
Perishable items Unit Breakfast Dinner Supper Total
Beef, carcass 1 _ _ lb . 50 50
Pork roasting (ham, loin, butts, etc.) lb_ _ - 55 55
Eggs - - doz 13 13
Cheese, A. C lb 3 3
Butter ___ _ _ lb 2 2 2 6
Lard _ _ _ _ _ lb 2 2
Oranges ea _ _ 100 100
Potatoes, white- _ _ lb 35 35
Fresh fruit 2_ - ____ __ ea_ _ __ _ 100 100
NONPERISHABLE ITEMS
Milk, evaporated _ #1 (14%-oz) can. 7 4 22 33
Sugar, granulated lb_l__'__-_' 3 3 5 11
Jam 2-lb. jar 3 12 3
Bread lb 12 12 36
Flour, wheat lb 2 2
Noodles lb 10 — 10
Carrots 3 #2 can 15 15
Beans, green #10 can 3 3
Peaches #10 can 5 — 5
Coffee, R and G lb 3 3 — 6
Cocoa 4 lb — 3 3
i Reduce 30 percent if boneless beef.
2 See list of fresh fruits in information sheets.
3 If not available, substitute three #10 cans of canned carrots or 20 pounds fresh carrots.
‘ Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
SUPPLIES FOR PAPER SERVICE
Plates paper, 9Z/ - - ea_ 110 110 110 330
Plates, dessert, paper, 5" ea 110 110 110 110
Cups, paper, 8-oz 6 ea 110 330
Forks, paper ea 110 110 110 330
Spoons, paper ea 110 110 110 330
• Hot liquid type.
729214°—47---2
9
Menu No. 4 Breakfast Oranges Pork sausages Scrambled eggs Bread Butter Jam Coffee Dinner Baked fish Boiled potatoes Corn Bread Butter Jam Apples Cocoa 1 Supper Corned beef hash Catsup Green beans Bread Butter Cookies Coffee Ice cream
Ingredients Unit Number Ingredients Unit Number Ingredients Unit Number
Oranges ea 100 Baked fish: 1-lb can Corned beef hash 5/2-lb 7
Pork sausages 2-lb can 15 Salmon 25 Catsup can
Scrambled eggs: doz Tomatoes #10 can 2 14-oz 8
Eggs 13 Boiled potatoes: bottle
Milk, evaporated __ #1 can 3 Potatoes, white lb 35 Beans, green #10 can 3
Bread lb 12 Corn #10 can 3 Bread lb 12
Butter lb 2 Bread lb 12 Butter lb 2
Jam 2-lb jar 3 Butter lb 2 Cookies. _ lb 14
Coffee, R and G lb 3 Jam 2-lb jar 3 Coffee, R and G lb 3
Milk, evaporated, _ #1 can 4 Apples, eating ea 100 Milk, evaporated. _ #1 can 4
Sugar, granulated. _ lb 3 Cocoa 1 lb 3 Sugar, granulated.. lb 3
Milk, evaporated-_ #1 can 20 Ice Cream gal 3X
Sugar, granulated-_ lb 5
1 Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9" ea 110 Plates, paper, 9" ea 110 Plates, paper, 9" ea 110
Cups, paper, 8-oz.2 ea 110 Cups, paper, 8-oz.2 ea 110 Plates, dessert, paper, ea 110
Forks, paper ea 110 Forks, paper ea 110 5".
Spoons, paper ea 110 Spoons, paper ea 110 Cups, paper, 8-oz.2 ea 110
Forks, paper ea 110
Spoons, paper ea 110
* Hot liquid type.
10
Ingredients—100 Men
Issue Chart for Menu No. 4
TEXAS STATE COLLEGE FOB WOMEN
LIBRARY
Perishable items Unit Breakfast Dinner Supper Total
Eggs__ _ _ doz 13 13 3% 6 100 35 100
Ice cream _ ______ gal _ 3/4 2
Butter__ ______ lb_ 2 100 2
Oranges _ _____ ea
Potatoes, white Apples, eating. _ lb 35 100
ea _
NONPERISHABLE ITEMS
Corned beef hash _ _ _ _ 5/-Ib can _ 7 7
Pork sausages _ _ _ _ _ 2-lb can 15 15
Salmon _ . 1-lb can 25 25
Milk, evaporated _ _ #1 (14/-oz) can 7 20 4 31
Sugar, granulated. _ lb ___ 3 5 3 11
Jam _ _ _ _ __ 2-lb jar 3 3 6
Bread _ lb 12 12 12 36
Cookies. ______ lb 14 14
Beans, green _ _ _ #10 can. 3 3
Tomatoes #10 can. 2 2
Catsup 14-oz bottle _____ 8 8
Corn_ _ _ #10 can __ 3 3
Coffee, R and G__ _ _ _ _ _ _ _ lb 3 3 6
Cocoa1. _ _ _ _ _ . lb 3 3
1 Eresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9" Plates, dessert, paper, 5" __ ea ea _ ____ 110 110 110 110 330 110
Cups, paper, 8-oz 1 ea 110 110 110 330
Forks, paper ea _ 110 110 110 330
Spoons, paper ea 110 110 110 330
2 Hot-liquid type.
11
Menu No. 5
Breakfast Dinner Supper
Oranges Fried luncheon meat Meat and vegetable stew
Bacon Potatoes Asparagus
Fried eggs Carrots Bread
Bread Pickles Butter
Butter Bread Pineapple
Jam Butter Cocoa
Coffee Fresh fruit
Coffee
Ingredients Unit Number Ingredients Unit Number Ingredients Unit Number
Oranges Bacon ea lb 100 15 Fried luncheon meat: Luncheon meat 6-lb can 6 Meat and vegetable stew. 30-oz can 25
Eggs doz 17 Flour, wheat lb 2 Asparagus #10 can 3
Bread lb 12 Eggs _ _ doz 1 Bread lb 12
Butter lb 2 Milk, evaporated. _ Potatoes, white #1 can 3 Butter lb 2
Jam_ 2-lb jar lb 3 lb 35 Pineapple. #10 can 5
Coffee, R and G 3 Carrots #10 can 3 Cocoa 1 lb 3
Milk, evaporated. _ #1 can 4 Pickles gal 1 Milk, evaporated. _ #1 can 20
Sugar, granulated. _ lb 3 Bread Butter Fresh fruit2 Coffee, R and G Milk, evaporated. _ Sugar, granulated. _ lb lb ea lb #1 can' lb 12 2 100 3 4 3 Sugar, granulated. _ lb 5
1 Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
1 See list of fresh fruits in information sheets.
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9" ea 110 Plates, paper, 9" ea 110 Plates, paper, 9" ea 110
Cups, paper, 8-oz.3 Forks, paper ea ea 110 110 Cups, paper, 8-oz.3 Forks, paper. __ __ ea ea 110 110 Plates, dessert, paper, 5". Cups, paper, 8-oz.3 Forks, paper Spoons, paper ea 110
Spoons, paper ea 110 Spoons, paper ea 110 ea ea ea 110 110 110
8 Hot liquid type.
12
Ingredients—100 Men
Issue Chart for Menu No. 5
Perishable items Unit Breakfast Dinner Supper Total
Bacon __ lb 15 15
Eggs. doz _ _ 17 1 18
Butter. __ __ _ _ _ lb 2 2 2 6
Oranges _ _____ ea _ _ _ 100 100
Potatoes, white. __ lb__ 35 35
Fresh fruit1 _ ea. _ _ 100 100
NONPERISHABLE ITEMS
Meat and vegetable stew 30-oz can _ 25 25
Luncheon meat 6-lb can _ _ _ 6 6
Milk, evaporated. _ _ #1 (14%-oz) can. 4 7 20 31
Sugar, granulated lb. 3 3 5 11
Jam 2-lb jar 3 3
Bread lb__’_ 12 12 12 36
Flour wheat lb 2 2
Asparagus _ _ __ #10 can. _ _ _ 3 3
Carrots __ #10 can _ _ _ _ 3 3
Pineapple (sliced if available) #10 can 5 5
Coffee R and G lb __ ___ __ __ 3 3 6
Cocoa2. _ lb 3 3
Pickles gal 1 1
i See list of fresh fruits in information sheets.
2 Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9/z __ ea__ 110 110 110 330
Plates dessert, paper, 5" -- ______ ea__ _ _ _ 110 110
Cups, paper, 8-oz.3 _ ea. 110 110 110 330
Forks paper _ ea__ _ _ _ _ 110 110 110 330
Spoons, paper ea _ 110 110 110 330
3 Hot liquid type.
13
Menu No. 6
Breakfast Dinner Supper
Apples Baked chicken and gravy Macaroni and cheese with to-
Bacon Potatoes matoes
Eggs, boiled Green lima beans Green peas
Bread Bread Bread
Butter Butter Butter
Jam Cookies Jam
Coffee Cocoa Pears
Coffee
1 Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
Ingredients Apples, eating Unit ea lb doz lb lb 2-lb jar lb #1 can lb Number 100 15 17 12 2 3 3 4 3 Ingredients Baked chicken and gravy: Chicken, canned Flour, wheat Unit 30-oz can lb lb lb lb lb lb ' lb #1 can lb Number 20 2 35 3 12 2 14 3 20 5 Ingredients Macaroni and cheese with tomatoes: Macaroni Unit lb lb # 1 can # 10 can # 10 can lb lb 2-lb jar # 10 can lb # 1 can lb Number 10 7 3 2 3 12 2 3 5 3 4 3
Bacon. _
Eggs, boiled _
Bread. _ Cheese, A C
Butter. Potatoes, white Milk, evaporated. _ T omatoes
Jam Beans, green lima Bread
Coffee, R and G Peas, green
Milk, evaporated __ Sugar, granulated._ Butter __________ Bread
Cookies. Butter
Cocoa 1 Jam
Milk, evaporated. _ Sugar, granulated. _ Pears,
Coffee, R and G Milk, evaporated. _ Sugar, granulated..
SUPPLIES FOR PAPER SERVICE
Plates, paper 9" ea 110 Plates, paper, 9" ea 110 Plates, paper, 9" ea 110
Cups, paper, 8-oz.2 ea 110 Cups, paper, 8-oz.2 ea 110 Plates, dessert, paper,
Forks, paper ea 110 Forks, paper ea 110 5" ea 110 110 110 110
Spoons, paper ea 110 Spoons, paper ea 110 Cups, paper, 8-oz 2 Forks, paper Spoons, paper ea ea ea
* Hot liquid type.
14
Ingredients—100 Men Issue Chart for Menu No. 6
Perishable items Unit Breakfast Dinner Supper Total
Bacon _ lb__ 15 17 2 15 17 6 7 35 100
Eees _ doz
Butter _ _ lb 2 2 7
Cheese, A. C - _ lb
Potatoes, white lb 35
Apples, eating ea 100
NONPERISHABLE ITEMS
Chicken, canned 30-oz can 20 20
Milk, evaporated #1 (14%-oz) can 4 20 7 31
Sugar, granulated lb . 3 5 3 11
Jam 2-lb jar 3 12 3 6
Bread lb 12 12 36
Flour, wheat > lb 2 — 2
Cookies lb 14 10 14
Macaroni, dry lb — 10
Peas, green #10 can 3 3
Tomatoes #10 can 2 2
Beans, green lima #10 can 3 3
Pears #10 can 5 5
Coffee, R and G lb 3 — 3 6
Cocoa 1 / 1 lb 3 — 3
> Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9,z_ __ - ea . __ __ __ __ 110 110 110 330
Plates, dessert, paper, 5" ea 110 110
Cups, paper, 8-oz 1 ea _ _ 110 110 110 330
Forks, paper ea _ _ 110 110 110 330
Spoons, paper ea 110 110 110 330
’ Hot liquid type.
15
Menu No. 7
Breakfast
Oranges
Cheese omelet
Bread
Butter
Jam
Coffee
Dinner
Chili con carne
Spinach
Pickles
Bread
Butter
Apricot halves
Coffee
Supper
Vienna sausages Mustard and catsup Potatoes
Green beans
Bread
Butter
Peaches
Cocoa1
Ingredients Unit Number Ingredients Unit Number Ingredients Unit Number
Oranges ea 100 Chili con carne. #10 can 6 Vienna sausages 24-oz can 15
Cheese omelet: Spinach #10 can 3 Mustard. gal %
13 Pickles gal 1 Catsup 14-oz 5
Cheese A C lb 3 Bread lb 12 bottle
Milk, evaporated __ Lard #1 can lb 3 Butter lb 2 Potatoes, white lb 35
2 Apricot halves #10 can 5 Beans, green #10 can 3
lb 12 Coffee, R and G Milk, evaporated _ _ Sugar, granulated. _ lb 3 Bread lb 12
"Riit.t.pr lb 2 #1 can 4 Butter lb 2
2-lb jar lb 3 lb 3 Peaches #10 can 5
Coffee, R and G 3 Cocoa 1 lb 3
Milk, evaporated, _ #1 can 4 Milk, evaporated _ _ #1 can 20
Sugar, granulated.. lb 3 Sugar, granulated. lb 5
i Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9" _ ea 110 Plates, paper, 9" ea 110 Plates, paper, 9" ea 110
Cups, paper, 8-oz 2— ea 110 Plates, dessert, paper, ea 110 Plates, dessert, paper, ea 110
Forks, paper ea 110 5". 5".
Spoons, paper. ea 110 Cups, paper, 8-oz 2 ea 110 Cups, paper, 8-oz 2 ea 110
Forks, paper ea 110 Forks, paper. ea 110
Spoons, paper ea 110 Spoons, paper ea 110
2 Hot liquid type.
16
Ingredients—100 Men
Issue Chart for Menu No. 7
Perishable items Unit Breakfast Dinner Supper Total
Eggs. __ ____ doz _ _ _ _ 13 13
Cheese, A. C__ lb__ 3 3
Butter lb 2 2 2 6
Lard _ _ _ _ _ _ lb 2 2
Oranges _ _ __ ea __ 100 100
Potatoes, white _ _ _ lb 35 35
NONPERISHABLE ITEMS
Vienna sausages __ 24-oz can_ 15 15
Milk, evaporated #1 (14%-oz) can 7 4 20 31
Sugar, granulated lb 3 3 5 11
Jana _ _ _ __ __ _ 2-lb jar _ _ _ 3 3
Bread . _ _ lb_ "_ 12 12 12 36
Chile con carne __ _ #10 can 6 6
Spinach. _ _ _ #10 can 3 3
Beans, green __ ______ #10 can 3 3
Catsup __ ___ __ 14-oz bottle. 5 5
Apricot halves _ _ _ _ ___ ____ #10 can 5 5
Peaches _ _ #10 can_ _ ■5 5
Coffee, R and G _ _ lb_ 3 3 6
Cocoa1 lb_ 3 3
Pickles gal _ 1 1
Mustard prepared__ _ gal _ _ _______ % %
1 Fresh milk, if available, to be used in lieu of cocoa at rate of 25 quarts per 100 men.
SUPPLIES FOR PAPER SERVICE
Plates, paper, 9,z _________ ea 110 110 110 330
Plates dessert paper, 5,z__ __ _ _ ea _ _ _ 110 110 220
Cups paper 8-oz2 _ _ _ ea_ ________ 110 110 110 330
Forks paper _ __ ea ___ 110 110 110 330
Spoons, paper _ _ __ ea_ __ _ _ 110 110 110 330
2 Hot liquid type.
17
34. Salt and Pepper Issues (Superseded)
The following cumulative amounts of salt and pepper are listed to cover running totals for 7 days for 100 men.
Unit 1 day 2 days 3 days 4 days 5 days 6 days 7 days
Salt _lb 3 6 8 10 12 14 16
Pepper _oz 3 6 8 10 12 14 16
35. Fruit Substitution Chart and Quantities for 100 men (Superseded)
FRESH FRUITS CANNED FRUITS DRIED FRUITS
Number Unit Fruit Number Unit Fruit Number Unit Fruit
Citrus Fruits Citrus Fruits and Juices
50 each Grapefruit 3 #10 can Grapefruit sections —
— 4 #10 can Grapefruit juice —
100 each Oranges — —
100 each . Tangerines — —
Other Fruits Other Fruits and Juices
100 each Apples, eating — —
100 each Apricots 5 #10 can Apricots 7 lb Apricots
100 each Bananas — —
— 5 #10 can Cherries, sweet —
— 5 #10 can Figs 7 lb Figs
— 5 #10 can Fruit cocktail —
30 lb Grapes — —
100 each Peaches 5 #10 can Peaches 7 lb Peaches
100 each Pears 5 #10 can Pears 7 lb Pears
— 5 #10 can Pineapple, sliced or —
broken slices
— 4 #10 can Pineapple juice —
100 each Plums 5 #10 can Plums 7 lb Prunes
— 4 #10 can Tomato juice —
36. Recipes
***** f. Macaroni with Cheese and Tomatoes
Yield: 100 Portions
Ingredients Weights Measures
* * Tomatoes Cheese, American, chopped. Salt (to taste) Pepper (to taste) * * * * 2 No. 10 cans 7 pounds * * * (5 No. 56 dippers) . *
k. Cocoa Yield: 100 Portions
Ingredients Weights Measures
Milk, evaporated. _ Water (for milk) * * Water, cold 20 14%-ounce cans 4 gallons * * 1 gallon * * (16 No. 56 dippers). * (4 No. 56 dippers) . *
18
[AG 300.7 (19 Nov 46)]
By order of the Secretary of War:
Official:
EDWARD F. WI^SELL
Major General
The Adjutant General
DWIGHT D. EISENHOWER
Chief of Staff
Distribution:
AAF (2); AGF (10); Tech Sv (2) except 5, 55 (25), 10 (100); FC (Post Eng) (3), (Post Supply O) (3), (Post Transportation O) (3); Class III Instls (Post Eng) (3), (Post Supply O) (3), (Post Transportation 0) (3); PE (Port Eng) (3), (Port QM) (3), (Port Transportation O) (3); Gen Dep (2); Dep 10 (2); Sp Sv Sch 5, 10, 55 (10); RCtr (10); Tng Ctr 5, 10, 55 (15); A (5). NO OVERSEA DISTRIBUTION.
For explanation of distribution formula, see FM 21-6.
U. S. GOVERNMENT PRINTING OFFICE: 1947
19
S-L-Hl
TEXAS STATE COLLEGE FOR WOMEN
library
WAR DEPARTMENT TECHNICAL MANUAL
T M 10-206
This manual supersedes paragraphs 34 and 45 and figures 42 and 61, TM 10-400, 15 November 1944; and SB 10-63, 4 May 1944, including C 1, 16 September 1944.
KITCHEN CARS
SUPPLIES. EQUIPMENT,
AND RATIONS
WAR DEPARTMENT • JUNE 1945
United States Government Printing Office Washington : 1945
WAR DEPARTMENT
Washington 25, D. C., 16 June 1945
TM 10-206, Kitchen Cars—Supplies, Equipment, and Rations, is published for the information and guidance of all concerned.
[AG 300.7 (23 May 45)]
By order of the Secretary of War :
Official :
J. A. ULIO
Major General
The Adjutant General
G. C. MARSHALL Chief of Staff
Distribution :
AC of S (1); AAF (2); AGF (10); ASF (2); S Div ASF (1); Tech Sv (2) except 5, 55, (25) 10 (100); Sv C (10) ; PC&S [Post Eng (3), Post QM (3), Post Transportation O (3)] (9); PE [Port Eng (3), Port QM (3), Port Transportation O (3)] (9) ; H&R (1) ; ASF Dep (2) ; Dep 10 (2) ; Sp Sv Sch 5, 10, 55 (10) ; USMA (20) ; Pers Reasgt C (1) ; RC (10) ; Tng 5, 10, 55 (15). NO OVERSEA DISTRIBUTION.
Refer to FM 21-6 for explanation of distribution formula.
ii
CONTENTS
CHAPTER I. INTRODUCTION.
Purpose of manual.......................................................
References .............................................................
Types of cars...........................................................
When used ........................'.....................................
Care of equipment ......................................................
Responsibilities .......................................................
Sanitation and reports .................................................
Paragraph Page
1 1
2 1
3 1
4 1
5 1
6 2
7 2
CHAPTER 2. KITCHEN BAGGAGE CARS.
Section I. Equipment.
Standard M-1937 field range............................................................. 8 4
Quantities ............................................................................. 9 4
II. Packing.
Unit A ................................................................................ 10 5
Unit B ................................................................................ 11 5
Unit C ................................................................................ 12 5
Unit D ................................................................................ 13 10
Unit X ................................................................................ 14 12
III. Installation of equipment.
General .'............................................................................. 15 14
Field ranges .......................................................................... 16 14
Safety measures ..................................................................... 17 14
Gasoline .............................................................................. 18 14
GI cans ............................................................................... 19 18
No smoking ............................................................................ 20 18
Nonreturnable equipment ..................................................' 21 18
CHAPTER 3. TROOP KITCHEN CARS. Instructions for personnel ............................................................................ 22 19
Equipment .............................................................................. 23 19
Unit E ................................................................................. 24 22
Unit F ................................................................................. 25 22
Strapping .............................................................................. 26 24
Unit G ................................................................................ 27 24
CHAPTER 4. TROOP TRAIN RATION.
General ................................................................................ 28 29
Bread .............-.................................................................. 29 29
Subsistence for unforeseen delays....................................................... 30 29
Recapitulation issue chart ............................................................. 31 29
Menu and issue chart for unforeseen delays en route (nonperishable)......... 32 31
Menus and issue charts for normal scheduled journey..................................... 33 32
Salt and pepper issues.................................................................. 34 46
Fruit substitution chart and quantities for 100 men..................................... 35 46
Recipes ................................................................................ 36 46
iii
This manual supersedes paragraphs 34 and 45 and figures 42 and 61, TM10-400, 15 November 1944; and SB 10-63, 4 May 1944, including C 1, 16 September 1944,
CHAPTER I
INTRODUCTION
I. Purpose of Manual
The purpose of this manual is to prescribe uniform procedures pertaining to the supply and equipment of kitchen cars, particularly those serving group movements of casuals. Troops moving as complete organizations will be guided by these instructions, but they will use their organizational equipment for the preparation of any meals required en route; provisions of this manual for the issue and return of equipment do not apply to troops moving as complete organizations. The provisions of this manual do not apply to hospital trains.
2. References
All persons responsible for the preparation and operation of kitchen cars should become thoroughly familiar with the regulations and instructions contained in the following publications :
a. AR 30-2215, Meal Tickets.
b. AR 55-130, Transportation of Troops and other Groups; General.
c. AR 55-135, Transportation of Troops; Railway -Equipment.
d. WD Pamphlet 20-7, Troop Train Commander’s Guide.
e. TM 10-205, Mess Management and Training.
f. Current War Department directives.
3. Types of Cars
Messing facilities for troop trains are provided by the following types of kitchen cars:
a. Kitchen baggage cars require the temporary issue of complete cooking equipment, water storage containers, improvised ice boxes, cooks’ tables and cooking fuel containers.
b. Troop kitchen cars are converted freight cars which are permanently equipped with certain installed equipment which includes coal-burning ranges, ice boxes, wash sinks, hot- and cold-water tanks and storage cupboards. Temporary equipment required to operate messes from these cars is confined to the utensils listed in chapter 3.
4. When Used
In all movements of 100 persons or more, of 24 hours’ duration or longer, troop kitchen cars (if available—otherwise kitchen baggage cars) will be used for subsisting persons en route. In other movements of 100 or more persons for a journey of less than 24 hours’ duration, or in movements of less than 100 persons regardless of the duration of the journey, consideration may be given to the use of kitchen cars, if available, for subsisting persons en route. When kitchen cars are not available, personnel will be subsisted by means of meal tickets as prescribed in AR 30-2215.
5. Care of Equipment
a. It is necessary that kitchen car equipment be carefully issued, properly cared for, and promptly returned for reuse. AR 55-135 requires that shipping containers to be used for the return of equipment be supplied at point of origin. This regulation also delegates responsibility for the dismantling and prompt return of equipment at destination.
b. In order to accomplish the effective issue and return of equipment required for kitchen cars, this manual establishes standard lists of equipment and methods of packing to be followed by all concerned. Variations in the equipment prescribed herein will be made only in cases where standard items cannot be made available in time for scheduled train departures. In such cases the nearest usable substitute must be issued in lieu of the standard item. Class B equipment will be used, whenever available, in preference to class A. In no case will supply officers issue useless items or obsolete equipment to get rid of undesirable stocks.
c. In order to conserve time, manpower and materials, it is necessary that shipping containers be reused as many times as possible. Boxes and crates must be properly constructed, and carefully preserved when not in use. Tag all empty containers to identify them. When returning equipment, use removable tags or cards for addressing boxes and crates. When containers are being reused, be sure
I
all addresses used for earlier shipments are removed or obliterated.
d. Care must be exercised in the disposal of paper subsistence items. These items, after use, will be neatly placed in empty subsistence containers such as paper boxes, crates, etc., and transferred to railroad trash cans at depots along the route. In this manner the empty boxes, crates, etc., may be reused for this purpose until the destination is reached.
6. Responsibilities
The following procedures will be followed for the issue and return of kitchen equipment used on trains carrying casuals:
a. Station Commanders. (1) The station commander at the point of origin will be responsible that:
(a) Required equipment is provided the train quartermaster in the types and quantities prescribed in this manual.
(&) Equipment is properly installed in kitchen cars.
(c) Containers are provided as prescribed in this manual, for packing and return shipment of kitchen equipment to station of origin, and are in the cars on departure.
(c?) Bill of lading covering the return shipment, completely prepared in detail by the transportation officer, and properly marked shipping tags are supplied the train quartermaster prior to departure.
(2) The station commander at destination will be responsible that:
(a ) Personnel are furnished the train quartermaster to dismantle and pack for return shipment the kitchen equipment.
(£) Shipment of kitchen equipment to station of origin is made immediately by the transportation officer upon receipt of bill of lading from the train quartermaster. Such shipment will be made by either freight or express in accordance with AR 55-135, whichever of these two methods fits the military needs in each case.
(c) In the event the train quartermaster is not returning to the station of origin, a disinterested officer is designated to check the equipment prior to packing for return shipment. The train quartermaster and the disinterested officer will prepare a list of all property on WD AGO Form 10-144, Tally sheet-incoming, in triplicate, and certify to the correctness thereof on each copy. Copies of the turn-in slip will be distributed to the issuing accountable station supply officer, the train quartermaster, and the station commander at origin.
b. The train quartermaster will be responsible that:
(1) All equipment issued is cared for properly while in his custody.
(2) Bill of lading for return shipment is turned over to the commanding officer at destination for his transportation officer.
(3) In the event the train quartermaster is not returning to the station of origin, a request is made to the commanding officer at station of destination for a disinterested officer to check all equipment prior to packing.
7. Sanitation and Reports
a. Commanding officers at points of entrainment ; train commanders, or persons in charge of movements while en route; and commanding officers at points of detrainment will give special attention to the matter of cleanliness of kitchen cars and equipment. Prior to entrainment, such cars and equipment will be inspected at entrainment point by the station commander or his representative, together with the train commander or person in charge of the movement, to insure clean and sanitary conditions.
b. Any unclean or unsanitary conditions will be corrected by personnel under control of the station commander prior to entrainment of the troops, and a report made by the station commander direct to the Chief of Transportation, copy to the commanding general of the appropriate service command, identifying the car in question by initials and numbers. Such report will include a short statement of unsatisfactory conditions found and make reference to the routing order or main serial number of the movement for which the car is then being furnished.
c. It is the responsibility of the train commander or person in charge to see that kitchen equipment and interiors of kitchen cars are maintained in a clean and sanitary condition by his personnel at all times en route, and that the cars are released at the destination in a clean and sanitary condition.
d. The station commander, or his representative, at detrainment point will inspect the kitchen cars in company with the train commander prior to releasing them to the carriers. Any unsanitary or unsatisfactory conditions found that are not corrected by personnel under command of the train commander will be corrected by personnel under command of the station commander and a report covering these deficiencies will be made as prescribed in b above.
e. Reports of unsatisfactory equipment furnished by carriers will be handled by the Chief of Trans
3
portation with the railroads at fault to prevent recurrence. Where reports from station commanders indicate noncompliance by military personnel with this directive that kitchen cars be maintained and released in a clean and sanitary condition, the Chief
of Transportation will ascertain the unit or organization which last used the car and forward the report to the commanding general of the major command concerned who will take the necessary disciplinary action.
CHAPTER 2
KITCHEN BAGGAGE CARS
Section I. EQUIPMENT
8. Standard Ml937 Field Range
This equipment must be used on all kitchen baggage cars. Station supply officers will make every effort to determine their requirements for troop train equipment far enough in advance to maintain sufficient stocks of Ml937 field ranges for this purpose. Quantities of equipment issued and methods of installation will be as prescribed in this manual. Never issue Army field ranges No. 1, or similar limited standard or nonstandard equipment, for use in kitchen baggage cars, except in emergencies when prescribed items cannot be made available in time for scheduled departure of troop trains.
9. Quantities
a. Kitchen cars are normally authorized to serve troop strengths ranging from 100 to 250 men. They will be used under the following conditions:
(1) One kitchen car will be furnished provided the accompanying party consists of not less than 100 persons presenting one way or round trip tickets good for transportation in coaches or sleeping car service through from points of origin to destination.
(2) For group movements exceeding 100 in number, one kitchen car will be provided for each 250 persons or fraction thereof. For example: For a party of 250 one kitchen car will be provided; for a party exceeding 250, and not in excess of 500, two kitchen cars will be provided, except as provided in (3) below.
(3) In certain instances groups of 100 and less than 250 originate at different points and are consolidated at intermediate points. Inasmuch as each point of origin provides kitchen equipment and rations to be consumed en route, kitchen cars from each point will be transported through to destination in order to subsist the personnel, notwithstanding that the total movement may be less than 250 persons.
b. Because of the basis upon which kitchen cars are furnished, the required number of field ranges varies. Station commanders will.be responsible that equipment for kitchen baggage cars to be used for movements originating at their stations is issued on the following basis: For strengths of less than 200 men, one each of units A, D, and X, two of unit C, and three of unit B. For strengths of over 200 men, one each of Units A, D, and X, two of Unit C, and four of unit B. In addition, the following expendable supplies are to be issued per car:
Item Less than 200 men More than 200 men
Soap, ordinary issue, cakes 3 per day 5 per day
Lye, cans 2 3
Brushes, scrubbing 3 4
Rags, clean, lbs. 10 10
Brooms, corn 1 1
Usable brushes and brooms may be retained by supply officer at destination for reissue to other kitchen cars set up at that point.
c. The following equipment is contained in each unit:
(1) Unit A. 1 Box, tool, for M-1937 field range, complete with required tools and repair parts.
1 Cleaver, butchers, blade 8".
1 Extinguisher, fire, carbon-tetrachloride, hand, 1-quart, w/wall bracket.
1 Funnel, w/strainer, ^4-quart.
1 Machine, chopping, (grinding) meat and food, hand operated.
3 Openers, can, hand.
1 Pick, ice.
1 Saw, butchers, 14" blade.
1 Steel, butchers, length of blade 10".
1 Stone, sharpening, mounted, medium grit 1" x 2" x 6".
1 Whip, egg, 16".
( 2) Unit B. 1 Cabinet.
4
1 Cover, F.R., M-37, roasting pan, 2" x 1724 " x 21%".
2 Cover, F.R., M-37, cook pot, or insert.
1 Cradle, cook pot.
1 Dipper, 1-quart.
1 Fork, cook, flesh, length over-all 15".
1 Fork, cook, flesh, length over-all 21".
1 Insert, cook pot, 10 gal.
1 Knife, butcher, 10" blade.
2 Knife, paring.
1 Ladle, length over-all 21".
1 Pan, bake and roasting, field range, M-1937.
1 Pan, cake, 1^" x 16" x 19%".
1 Plate, splash.
1 Pot, cook, heavy, 15-gal.
1 Protector, arm, long.
1 Protector, arm, short.
1 Skimmer, length, over-all 15".
1 Spoon, basting, length over-all 15".
1 Spoon, basting, length over-all 21".
1 Turner, cake, length over-all 15".
1 Unit, fire.
(3) Unit C. 2 Can, corrugated, nesting, galvanized, with cover 32-gallon capacity.
4 Bucket, general-purpose, galvanized, heavyweight, without lip, 14-quart.
(4) Unit D. 3* Drum, inflammable-liquid (gasoline), steel, with carrying handle, 5-gallon.
1 Tube, flexible, nozzle
or
2* Can, safety, steel (gasoline), 5-gallon.
*Quantity indicated is for minimum issue. If circumstances require transportation of extra gasoline, additional drums complete with "D” type boxes will be issued as required. Do not issue gasoline in single drums without providing “D” type box holders.
Section II. PACKING
10. Unit A
a. Pack unit A in a nailed, wooden box, with style 2 braced ends, 28%-inches long, 13%-inches wide, and 9-inches deep (inside measurements), constructed acording to figure 1. Use lumber at least %-inch thick throughout; end and cover cleats to be 24-inch by 2%-‘inches. All nails not clinched will be cement coated.
b. Fit the box with two heavy 6-inch strap hinges, fastened to back of box with carriage bolts and to inner side of cover with No. 9 gauge wood screws. The screws should be long enough to pass through the cover and through at least three-fourths of the thickness of the top cleats.
c. Secure the cover to sides and ends with No. 9 gauge screws, spaced approximately 3J4 inches apart at ends and 6 inches apart at sides, and long enough for two-thirds of each screw to be imbedded in the member holding the point.
I I. Unit B
a. New M-1937 field ranges are ordinarily received in wirebound crates. Always use these crates for reshipping ranges for kitchen cars when available.
b. Since the wirebound crate is not normally available, a crate must usually be improvised. Make it of commercial standard 1-inch by 6-inch lumber, 3-way corner style, with diagonal braces in all faces. Inside dimensions will be: length 27-inches, width 24-inches, depth 44%-inches. All nails will be cement
coated, not less than 8 penny, and spaced not more than 2%-inches apart. The crate will be reinforced with two flat steel straps not less than ^^-inch by ,020-inch. (See fig. 2 and 3.)
12. Unit C
Each of the two C units consists of two 32-gallon cans and four buckets: Nest and wire the cans as follows:
a. Nest two 32-gallon cans, with handles in alignment, and tie them securely together with two 14-gauge annealed wires, fastened on opposite sides. Wire as follows: Pass one wire through the opening of one handle retainer of bottom can, between side wall of can and handle, up through the opening of the handle retainer of the top can. Twist the ends of the wire tightly to remove all slack, then turn the twisted portion of the wire down parallel to the side of the can. Repeat with the other wire, on the other side of the can.
b. Nest the four buckets and place them inside the top can. Pass annealed wire (not less than 14 gauge) through the opening of one handle retainer of the top can. Pass the two ends of the wire through the cover handle, and down to the handle retainer on the opposite side; then pass one end of the wire through the opening of the handle retainer. Twist the ends of the wire together tightly to remove all slack. Turn the twisted portion of the wire down parallel to the side of the can; be careful not to
6
Ul£
Figure 1. Construction of “A" box.
. tfc*__*, „ „ _____r| L____________• J
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BOTTOM BOTTOM
(SET READY FOR RANGE) FRONT FRONT VIEW S,DE V)EW
--STEP I --*| J—STEP 2 ----J --------- STEP 3 -----—------
NOTE' TOP CONSTRUCTION SAME AS BOTTOM EXCEPT CLEATS.
'TOP CLEATS *A"• WOOD STRIP E6"X l*X 1-1/2*
BOTTOM CROSS PIECES *A"« WOOD BLOCK 7/l"X 2-3/4* X22-I/2-
Figure 2. Construction of “B” crate.
8
INSIDE DIMENSION OF CRATE ---
27" X 24" X 44 t/2"
THICKNESS OF LUMBER F ~~ T 0 P
,p-*OOD STRIP 26" X |" X 2"
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Figure 3. Complete Unit B.
9
w 1° lid
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- a
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■' ..... ■■" .. ■ ■ —II ■■ ■■!■■
WI R Bs
f ° ° 1
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2- T T —
WIRE. —■
I—<4------------M.------------------qA--------
—iA------------r-^*----------- 4A*1 ——■"
crti/A-FUNiq -•
f O O j 3
point j °
’■ /\cTojv\ ’
H/*--------------------]A---------------------1-*-
Figure 4. Wiring for Unit C.
10
_________,___?A®* \v\top clcat 3/4"x *',,4“x
'■& s'' . . . >^\
■ K- ---------W I-B7B X ♦ \\
“" _ - _______-- 7 HEAVY DUTY ^NN
--<—_------. .-------------- ~ STRAP HIN6E X\>
a ~ __ - ° ry TOP-------
“ " BOTTOM (INSIDE BOX)-—-" )'
iP>.~ ■ '' ■ di ?>>' ,»%• a
VIEW INSIDE BOX ■df " ' 1 *
SECTION THROUGH BOX /! ->-_. '
f—TOP CLEATS 3/4“ X 21/4* XI4“—i „. v- TOP CLEAT—, ri~- ’|
| ' |k^-h a?i iMrxa-iM-x^d h xC'kv 4 <
IT&l LID CLOSED E&t r~ , }
’ ' ■ r-- _ ' ~ - -^3 ’ ‘ . ’ ’ ffl FRONT fT A
mwj r^d
VERTICAL ENO CLEATS -X/ ^HORIZONTAL ENC CLEATS
3/4“ X 2-1/4“ X •-?/•“ 3/4“ X 2 -1/4" X B-4/4*
FRONT VIEW END VIEW
Figure 5. Construction of “D” box for standard 5-gallon drum.
leave the ends of the wire in an exposed position where they might cause injury.
13. Unit D
a. Drum, inflammable liquid, (gasoline) STEEL.
(1) Pack three 5-gallon gasoline drums in a nailed, wooden box, with style 2 braced ends, 23-inches long, 14J4-inches wide, and 18%-inches deep (inside measurements), constructed according to figure 5. Use lumber at least %-inch thick throughout ; end and cover cleats to be 4^-inch by 2%-inches. All nails not clinched will be cement coated.
(2) Drill one hole in each corner of the bottom, so that the box can be securely fastened to the floor of the car. Place four screws, of sufficient length for this purpose, in a cloth bag or an envelope, and tack the bag or envelope to the inside cover of the box.
(3) Divide the box into three equal parts, by rabbeting the sides to a depth of %-inch.
(4) Fit partitions of 24-inch lumber snugly into the rabbets. The height of the partitions will be approximately half the depth of the box. Secure the partitions to sides and bottom with not less than 7-penny, cement-coated nails, spaced not more than 2^2-inches apart.
(5) Fit the box with two heavy 6-inch strap hinges, fastened to back of box with carriage bolts and to inner side of cover with No. 9 gauge wood
Figure 6. Unit (with three drums).
11
screws. The screws should be long enough to pass through the cover and through at least three-fourths of the thickness of the top cleats. All boltheads will be inside.
(6) Secure the cover to sides and ends with No. 9 gauge screws, spaced approximately 3% inches apart at ends and 6 inches apart at sides, and long enough for two-thirds of each screw to be imbedded in the member holding the point.
(7) Paint the exterior of the box red with good grade oil paint. Stencil “DANGER—GASOLINE” on sides, ends and top, in black, waterproof ink, in letters not less than 2 inches in height.
(8) Place three drums inside the box. Carefully wipe all gasoline from the flexible tube. When it is completely dry, wrap it in paper. The paper must completely cover the tube, and be wadded thick enough to cause the tube to fit snugly in the box, across the top of the drums. It is absolutely essential that the tube be well padded, and that it fit tightly
in the box, in order to prevent sparks caused by contact of metal.
b. Can, safety, steel (gasoline), 5-gallon. The safety can may be used instead of the standard inflammable liquid drum. (See par. 18.) Pack as follows:
(1) Pack two 5-gallon safety cans in a nailed, wooden box, with style 2 braced ends, 24% inches long, 12% inches wide, and 18 inches deep (inside measurements), constructed according to figure 7. Use lumber at least %-inch thick throughout, end and cover cleats to be %-inch by 2%-inches. All nails not clinched will be cement coated.
(2) Drill one hole in each corner of the bottom, so that the box can be securely fastened to the floor of the car. Place four screws, of sufficient length for this purpose, in a cloth bag or an envelope, and tack the bag or envelope to the inside cover of the box.
(3) Two cleats, each 18-inches by 2%-inches by %-inch, will be notched %-inch by 10-inches. Fit a
—CLEAT x 2*3/4"x 1 •-5/®*’
.SCREWS TO SECURE BOX TO OAR FLOOR
r-l- BAGK~ ' J % “T [K ---«" HEAVY DUTY STRAP HINGE
•--&&>---—«L-------------* X rCLEAT NOTCHED. J
'-i -55 ; f i “ X / 'oO ( COVER SECURED WITH 80REW8.
o / / PARTITION-i ~ \ / / \ BACK—
z .' H /BOTTOM x 5 6T w G
W ' . ■ 5 yNSIDE BOX/ Z I - _ " '
CLEAT«| . d - - s _____H j
FRONT
VIEW INSIDE BOX Ey/zz / ./ i / SXGCT * ‘
CLEATS 3/4"X 2-3/4. ^4*. SECTION X”” \
/ LIDCLOSED \ T; I ’■~t,
.. / 1 —------ , mpnassssssi , _ _ : 1 ~ ' 7
‘'X w; J.D- A
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;--------------------------1 s ’ ' " ’ p ' x FRONT-TX&isA^^^^^^
__________x ' J L end
i_______________U- / ‘ / PERSPECTIVE
, * / * * \ - */A V ’ x
—.... ' ’ ' -1 fe^r-77 / /
VERTICAL END CLEATS-* HORIZONTAL END CLEATS
3/4"X2-3/4"X 17-7/8" 3/4"X2-3/4"X 6-6/8"
FRONT VIEW END VIEW
Figure 7. Construction of “D” box for 5-gallon safety can.
12
partition, 12%-inch by 10-inches by %-inch, into the notched cleats and nail one cleat to each side of the box, equidistant from the inside ends, with the notched end of the cleat resting on the bottom of the box, thus dividing the interior of the box into two equal parts.
(4) Fit the box with two heavy 6-inch strap hinges, fastened to back of the box with carriage bolts and to inner side of cover with No. 9 gauge wood screws. The screwy should be long enough to pass through the cover and through at least three-fourths of the thickness of the top cleats. All boltheads will be inside.
(5) Secure the cover to sides and ends with No. 9 gauge screws, spaced approximately 3% -inches apart at ends and 6-inches apart at sides, and long enough for two-thirds of each screw to be imbedded in the member holding the point.
(6) Paint the exterior of the box red with good grade oil paint. Stencil “DANGER—GASOLINE” on sides, ends and top, in black, waterproof ink, in letters not less than 2-inches in height.
Figure 8. Unit D (with two safety cans).
14. Unit X
a. Pack Unit X in a nailed, wooden box, with style 2 braced ends, 18%-inches long, 10%-inches wide, and 27%-inches deep (inside measurements),
constructed according to figure 9. Use lumber at least %-inch thick throughout, end cleats to be V-/lq inch by 2%-inches, cover cleats, %-inch by 3-inches. All nails will be clinched.
b. Secure sides and bottom to ends with No. 9 gauge wood screws, spaced approximately 3%-inches apart at ends and 6 inches apart at sides and long enough for approximately two-thirds of each screw to be imbedded in the member holding the point.
c. To each side of the box secure a cleat, 26%-inches by %-inch by 2-inches, with the center 6%-inches from the left inside end of box. Secure a second cleat beside the first, with a space of %-inch between them. The center of the second cleat will therefore be 9%-inches from the right end of the box. Place a partition, 26%-inches by 10%-inches by %-inch, between each pair of cleats, dividing the interior of the box into two parts. Both the cleats and the partition will be secured with No. 9 gauge wood screws spaced approximately 3%-inches apart, and long enough for two-thirds of each screw to be imbedded in the member holding the point.
d. Secure cleat, 23%-inches by 1-inch by 1%6-inches, to each side of the box with the center of the cleat 3%-inches from the left inside end of the box. The narrow side of the cleat will be against the side of the box, secured by No. 9 gauge wood screws spaced approximately 3%-inches apart and long enough for two-thirds of each screw to be imbedded in the member holding the point.
e. Place the two fire extinguishers, with brackets, in the box. The foam extinguisher fits the larger (right) compartment, and the carbontetrachloride extinguisher goes in the smaller (left) side.
f. With No. 9 gauge wood screws secure a cleat, 10%-inches by 1%-inches, to the tops of the cleats described in d above to secure the carbontetrachloride extinguisher.
g. Fit the box with two heavy 6-inch strap hinges, fastened to back of box with carriage bolts and to inner side of cover with No. 9 gauge wood screws. The screws should be long enough to pass through the cover and through at least three-fourths of the thickness of the top cleats.
h. Secure cover of box to sides and ends with No. 9 gauge wood screws, spaced approximately 3%-inches apart, and long enough for two-thirds of each screw to be imbedded in the member holding the point.
STAT|| COLLESE FOR VOV0 library «%“ *•%, „ . rt
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Figure 9. Construction of “X” box.
Section III. INSTALLATION OF EQUIPMENT
15. General
The equipment must be arranged to provide the most efficient possible food service to personnel in adjoining cars. A commissioned officer must supervise its installation.
16. Field Ranges
Place all the range cabinets along the wall of the car, on the right as you face the direction of movement. Leave a space of two inches between the side of the car and the ranges. Place a shield of sheet metal, 20 gauge or heavier, under the cabinets. The shield must cover the entire floor space occupied by the ranges, and extend four inches beyond the front edge. If the car has wooden sides, secure a metal sheet to the side of the car behind the ranges. Latch the ranges together with the pins and latches pro-, vided on the cabinets. Anchor the ranges with wooden blocks and tie-in chains provided in the field range tool box, as shown in figure 11. Secure the blocks to the floor of the car with 16-penny nails or with lag screws, whichever will cause less damage to the floor. Run the large hook on the outer end of the chain through a link of the chain to serve as a pull bar against the outer ends of the wooden blocks.
17. Safety Measures
a. An improvised hand hold, at a convenient height directly above the front of the tabinets, will
serve as an added convenience and safety measure for steadying cooks while they work at the ranges. It may be improvised from a piece of rope or a small board. This hand hold is optional; variations in cars make it impossible to give a specific design. A suggestion is shown in figure 12.
b. Nail two crosspieces of 2-inches by 4-inches lumber across each side door opening of the car. Place one about two feet from the floor, and the other four feet above the floor.
18. Gasoline
a. Either the standard 5-gallon gasoline drum or the 5-gallon steel safety can may be used for storing gasoline in kitchen cars. Substitutions for these containers will be issued only in cases of emergency, and must meet Interstate Commerce Commission Specification “ICC 5-L”.
b. Gasoline containers must at all times (whether filled or empty) be kept capped and placed in a braced location. The “D” type boxes are especially designed to meet this safety requirement. When installing the equipment, screw the “D” type boxes to the floor, with the screws provided, as far way from the ranges as practicable. Place the gasoline containers in the boxes. At the end of the trip remove the boxes and use them for shipping containers for the return of the empty containers. Before placing the containers in the boxes, thoroughly drain all gasoline from them. When the standard
,fi ' ' 0MXMZI0 ' '0| - |------------------------------1
RX STORAGE SPACE (I) -1
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1. Range, field, M-1937 (4 cabinets). 3. Ice box. 5. Can, 32-gallon. 7. Fire extinguisher.
2. Work table. 4. Gasoline containers. 6. Sand.
Figure 10. Lay-out of kitchen baggage car.
15
5-gallon drum is used, screw the top on wrench-tight. If additional gasoline is required it may be purchased en route according to instructions contained in current War Department directives.
c. On mixed trains a reserve supply of gasoline for cooking may be carried in a boxcar adjacent to the kitchen car. It will be kept at all times in standard “D” type boxes, securely screwed to the floor of the car. Care must be taken to prevent other material in the car from falling on the cans or sliding against them.
d. On the outside of the boxcar in which the reserve gasoline is carried, attach a placard bearing the word, “DANGEROUS,” in large letters. Below it, place a second placard, 8-inches by 10-inches, reading, “EXTRA GASOLINE FOR COOKING PURPOSES.” On the same card should appear the word, “INFLAMMABLE,” in red letters.
e. Never transfer gasoline from one storage container to another while the containers are on or near the trains. Removal and replacement of gasoline and the refueling of fire units must be supervised by a commissioned officer. When practicable, refuel fire units outside the car, to avoid danger from spilled gasoline. When necessary to refuel inside the car,
Figure 12. Improvised hand hold.
LOCATION OF END „ ,
OF FIELD RANGE •
bv[t\^REAR PIECE f------- 36,A' ----\V2%"
i FRONJMECE
! £ n 1 ,/2" r> /''
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. *----3u0.. --.*-------------------------6‘-2- ----------->
s O
O Movable Duck Board -I
• I / X. ro
to
Ik-——d] Ca? Li.‘"’ LJ^-j
Drain Holes inRear^^
Figure 15. Improvised ice chest.
18
19. Gl Cans
a. Place cans for garbage and for water storage near the doors to provide easier refilling or emptying. These cans may be made secure by attaching wire loops to handles and latching the loops to a bent nail or hook in the wall. (See fig. 13.)
b. Water stored in cans has a tendency to splash over the sides when the car is in motion. Improvised splash boards will combat this tendency. Construct these splash boards of clean, smooth lumber, as shown in figure 14. Make the diameter slightly less than the inside diameter of the can, to permit the board to float freely on the surface of the water. Before using, thoroughly scrub the splash board with hot, soapy water, then rinse with clear water.
20. No Smoking
It is essential that smoking in kitchen cars be prohibited. Not only is this necessary as a sanitary measure, as in all kitchens, but the presence of gasoline in the car makes the prohibition of smoking a necessary safety precaution.
21. Nonre+urnable Equipment
a. Ice chests and cooks’ tables must be improvised. These items are not to be returned to point of origin at the termination of the trip. However, supply officers at destination will retain this nonreturnable equipment for possible future use in kitchen cars that may be made up at their own stations.
b. The suggested ice chest and cooks’ table shown in figures 15 and 16 are based on the requirements to provide equipment that is adequate for the intended purpose but which can be constructed at a minimum cost of material and labor. Salvaged materials will be used whenever practicable.
c. The work tables will be at least 6 feet long, 2 feet 6 inches wide, and 2 feet 8 inches high. Each kitchen baggage car will be supplied with two of these tables. As a safety precaution the table legs may be toenailed to the floor of the car.
d. Because the standard troop train ration prescribed in chapter 4, provides for the consumption of the more highly perishable subsistence at the beginning of the trip, and because ice is available along railroad routes, there is no necessity for an expensive, insulated, circulating refrigerator. It is necessary only to provide a container which will enable perishables to be stored in direct contact with the ice. It will be a sturdy, wooden box, properly drained, and proportioned to provide a maximum surface of ice exposed to the food.
Figure 16. Improvised work table.
CHAPTER 3
TROOP KITCHEN CARS
22. Instructions for Personnel
Several types of troop kitchen cars are used. Figures 17 and 18 show the water systems in two types in use. The following instructions apply to all types:
a. Carefully read the instructions, on the bulletin board in the car, for operating devices in the car.
b. Do not remove any permanent fixtures from the car.
c. Do not throw anything from the car.
d. Keep all garbage and other waste material in corrugated cans. Ask the conductor to advise the points at which this waste material may be deposited.
e. Never turn on lights when temperature in car is below freezing. Turn off all lights when not needed. Extra light bulbs and supply of emergency candles may be found in a compartment in the car. Never disturb batteries or battery wires.
f. (1) In cars numbered K-100 to K-499 inclusive, never start fire in range until boiler is full of water; the heater will burst if cold water is turned into it when hot. See that water flows freely from sink faucets, and make sure that shut-off valve to hot water back in range is open. (This valve is located under sink drain board.)
(2) In cars numbered K-500 to K-503, never start fire in range until water is visible in gauge glass on overhead tanks; the water backs will burst if cold water is turned into them when hot.
g. Before leaving the car:
(1) Extinguish fire and dump coals in ash box. Remove all ashes and coals. If no other place is available, put ashes and coals on road bed and extinguish with water.
(2) (a) In cars numbered K-100 to K-499, open five valves under water tanks and water heater, drain valve under sink and leave open. Close cut-off cock at governor and reducing valve, located on wall inside of car near bread locker.
(% In cars K-500 to K-503, open six faucets marked A, B, and C and drain valve D (painted red) at sink, and drain valve E (painted red) under hot-water boilers. (See fig. 18.)
(3) Clean car thoroughly.
(4) Place stools in sink.
(5) Close all windows; secure side doors; draw shades; seal end doors with Government car seals, if available—otherwise use railroad car seals, and record number and initials of seal applied.
(6) Turn off all lights.
h. In case of failure of lights, water system or steam heat, notify train commander so he can wire ahead for railroad maintenance crew. Do not attempt to repair this apparatus yourself.
23. Equipment
In addition to permanently installed equipment, the following utensils are required for troop kitchen cars:
a. Unit E:
3 Pot, stock, 15-gaL, w/cover
3 Pot, stock, 10-gaL, w/cover
b. Unit F:
4 Pan, bake and roast, 4%" x 20%" x 26%"
4 Dipper, tin, 1-qt.
3 Fork, cook, flesh, 15"
3 Fork, cook, flesh, 21"
4 Knife, butcher, 10" blade
6 Knife, paring
3 Ladle, 15"
1 Ladle, 21"
3 Skimmer, length over-all 15"
4 Spoon, basting, length over-all 15"
2 Spoon, basting, length over-all 21"
2 Turner, cake, length over-all 15"
2 Turner, cake, length over-all 21"
1 Cleaver, butchers, 8" blade
1 Machine, chopping (grinding) meat and food, hand operated
1 Saw, butchers, 22" blade
1 Steel, butchers, length of blade 10"
1 Whip, egg, wire, 12" or 16"
3 Opener, can, hand
1 Pick, ice
c. Unit G:
2 Can, corrugated, nesting, galvanized, w/cover 32-gal.
19
20
RELIEF VALVE—-*O->
- J " d) , i
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VAPOR WASH -----, OS XJ E
________________________________________________________ WATER HEATER / flrng jg j Zoo GAL. L HL' I_______________________________________~T " ! i ”(f~J=LL_ w II* ’F~ll
Z COLDWATER |_____________________________I I__ I IVW |
H- "I-DRAIN VALVES EMERG. RES.->'------ H l\
|| /\ /—HAND AIR PUMP 1 DRAIN VALV ES-A
I- / X ''vaporVash ,____________________A.P.W. Reservoir {.S' I I I---------------------- i______I__Lt- ul
--—--------- / < / p-WXjpy^ATER HEATER I r— RANGE HOT | r~~\/ ■ I__________________/ -J 2OO&AL. iXg > ' □ 'X-E-. SHUT off] \ WATER BACKS^1 | f <------------1 I ____ J *•* N
:.: COLD WATER N"5S"' | >f J r^-VALVE j I d-H------------------' J/’
1------------ igLzd- ----------J1 c^51 r^T-, £?
FILLER NOLZLE^ J s/hK ■ — \|-----------------
J“ ----- faucet GOVERNOR VENT---. £
VENT VALVE^ REDUCING /ALVE-' VALVE t “V
FILLER VALVE^X. ____________ ^2 *>
------zLEyaive___________ 5$ L-A^REUIE F VALVE L-dS-|
CHECK VALVE-----------------------------------------------------------------------------•--------VALVE-^J
r- 1-7 7// CHECK valve—v#
Figure 17. Water system arrangement (cars K-100 to K-499).
21
WITH NO 5TEAM AVAILABLE BUT WITH RANGES FIRED,
HOT WATER MAY BE HAD FROM FAUCETS A ON LN. .7 I
WITH STEAM AVAILABLE FROM LOCOMOTIVE OR YARD t" (fOp___5’^
SOURCE; BUT WITH RANGES NOT FIRED, HOT WATER MAY BE. \ x fl0
7^ 77^7'' '7 7^ 7^ X
^X XA AXXXf^^X^^ 'Xx^bsHH XxQ .
7 777 ^MOXX^XX^^W-J ,-7
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VxjwBzfxi Px /W>p 7^ n T^yi V" n* //
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~^7 7^^N\VE7\ ABANDONING CAR,FIRST PUT OUT FIRE IN
7^ GANGES,THEN-DRAIN WATER SYSTEM BY OPENING 7^ FAUGETS "A ,‘b AND"c" AND VALVES D AND E. CLOSE
7^ 7 THESE VALVES BEFORE REPLENISHING WATER
T'' © ^7 SUPPLY.
e
Figure 18. Water system arrangement (cars K-500 to K-503).
22
3 Bucket, general purpose, galvanized, heavyweight, w/o lip, 14-qt. capacity
1 Pot, stock, 10-gal., w/cover
d. It is recommended that the following expendable items be supplied each car, but not included with nonexpendable items for return to the point of origin of the troop train movement:
Less than More than
Item 200 men 200 men
Soap, ordinary issue, cakes 3 per day 5 per day
Lye, cans 2 3
Brushes, scrubbing 3 4
Rags, clean, lbs 10 10
Brooms, corn 1 1
24. Unit E*
a. Pack unit E in a nailed, wooden box, with style 2 braced ends, 52-inches long, 20%-inches wide, and 26-inches deep (inside dimensions), contructed according to figure 19. Lumber used for sides, top, bottom and ends will be not less than %-inch thick. Make all end cleats of l%6-inches by 3%-inches lumber. All nails not clinched will be cement coated.
b. Across the full width of each end nail a wooden handle, of the same width and thickness as the end cleats. Place the handle approximately one-third of the depth of the box from the top (about 9-inches).
c. Nail four cleats, %-inch by 3-inches by 18%-inches, to inner face of lid. Place each of the two middle cleats so that the center is 19-inches from the nearer end of the cover. Center of each end cleat must be approximately 3%-inches from the nearer end of cover.
d. Nail two cleats, %-inch by 3-inches by 23-inches, to each side of box, with the lower end of each cleat on the bottom of the box; the center of each cleat must be 17%-inches from nearer inside end of box. Cut a notch, 11-inches deep and %-inch wide, in each cleat. Fit two partitions, 20%-inches long, 11-inches deep, and %-inch thick, into the notched cleats.
e. Nail two cleats, 19-inches by 2-inches by 2-inches, across the bottom of the box, between each pair of notched cleats.
/. Cut four blocks, 10-inches by 3-inches by %-inch, and place one in each corner of the box, laid flat against the end, with the top of the block 4%-inches below the inside top of the box.
g. Construct the lower frame, 51%-inches long and 20%-inches wide, using four pieces %-inch by 3%-inches, according to figure 21. Across each end
*Note. In paragraphs 24 and 25 measurements given for placement ?4-CleatS dividers are figured from the center of the piece. Right end and “left end” see to the ends as seen from a position facing the open box.
of the frame nail a cleat, 1%-inches by %-inch, on edge. Nail a single cleat, 1%-inches by %-inch, across the frame, 3%-inches from the right end, on edge. Nail a second cleat, of the same dimensions, 14%-inches from the right end, on edge. Nail one cleat, 1%-inches by %-inch, laid flat, across the frame, with the center of the cleat 21-inches from the right end of the frame. Nail a second cleat of the same dimensions, also laid flat, with the center of the cleat 31 inches from the right end of the frame.
h. Cleats across the lower frame are necessary because of variations in the height of the cook pots packed in the box. The frame described in g above and shown in the illustrations is merely an example; the arrangement of cleats must vary according to the height of the cook pots.
i. Construct the upper frame according to figure 21. This frame consists of two stringers, 51%-inches by 1%-inches by %-inch, and three sets of two cleats, nailed to the two stringers, each of the six cleats to be 20%-inches by 1%-inches by %-inch. Space each pair of cleats far enough apart to contain the handle of a 10-gallon cook pot cover. Place each end pair of cleats so that the center of the space between them is 8%-inches from the nearer end of the frame. The center of the space between the two middle cleats will be 17%-inches from the space between each of the two end pairs. Wherever a cleat is to be nailed to one of the two stringers, notch the stringer %-inch to receive the cleat.
/. Fit the box with not less than four 8-inch heavy strap hinges, fastened to the back of the box with carriage bolts, and to the outer side of cover with No. 9 gauge wood screws of sufficient length to pass through the cover and at least three-fourths of the thickness of the cleats.
k. Secure the cover to sides and ends with No. 9 gauge screws, spaced approximately 3%-inches apart at ends and 6-inches apart at sides, and long enough for two-thirds of each screw to be imbedded in the member holding the point.
25. Unit F
a. Pack unit F in a nailed, wooden box, with style 2 braced ends, 46%-inches long, 22-inches wide, and 7%-inches deep (inside dimensions), constructed according to figure 23. Use lumber at least %-inch thick throughout; make end cover cleats %-inch by 2%-inches. All nails not clinched will be cement coated.
b. Across the inner face of the top nail three cleats, each 2%-inch by %-inch. The two end cleats will be 21%-inches long, with each end 1-inch from the nearer edge of the top. The center cleat will be
23
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' 17 X1T I 17 XC iX^s u
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FRONT VIEW ’
Figure 19. Construction of "E” box.
24
19%-inches long, with each end 2-inches from the nearer edge of the top.
c. Place a partition, 22-inches by 7%-inches by %-inch, 10%-inches from inside right end of box. Nail the partition to sides and bottom with not less than 7-penny cement-coated nails, spaced not more than 2%-inches apart. The nails should be long enough to pass through the side (or bottom) of box, and to be imbedded at least two-thirds of their length in the member holding the point. Nail a second partition of the same dimensions 7%-inches from the left end of the box. Nail supporting blocks, 7%-inches by 2%-inches by %-inch, laid flat, to each side of the box adjacent to the partitions. Drive two nails through each end of each partition into the adjacent block.
Figure 20. Completed “E” box.
d. Place a split partition 22-inches by 7%-inches by %-inch, near the right end of the box, adjacent to the supporting blocks. Split and cut the partition to fit and hold the grinding and chopping machine snugly in place. Nail a supporting block 7%-inches by 2-inches by %-inch, on each side of the box to the right of the split partition. Place a block, 3%-inches by %-inch by 6-inches, inside the clamp of the grinding and chopping machine.
e. Nail a block, 1%-inches by %-inch by 6-inches, flat against the end of the box, in the front right
corner, with the end of the block on the bottom of the box. Nail a second block of the same dimensions 9%-inches from the first (measured center to center) against the end of the box. Nail a piece of lumber 11%-inches by %-inch by 6-inches to the blocks to form a pocket for holding the cleaver in place.
f. Fit the box with not less than four 8-inch heavy strap hinges, fastened to the back of the box with carriage bolts, and to the outer side of cover with No. 9 gauge wood screws of sufficient length to pass through the cover and at least three-fourths of the thickness of the cleats.
g. Secure the cover to sides and ends with No. 9 gauge screws, spaced approximately 3%-inches apart at ends and 6-inches apart at sides, and long enough for two-thirds of each screw to be imbedded in the member holding the point.
h. Some items of equipment included in unit F occasionally vary in size. The dimensions of the “F” box may therefore vary. While the figures given in this paragraph and in figure 23 will usually be correct, it may be necessary to increase or decrease them slightly to fit the equipment to be packed in the box.
26. Strapping
Reinforce each “E” and “F” type box with three flat, steel straps, %-inch by ,020-inch. Apply one strap girthwise around sides, top and bottom of the box, 4-inches from each end. Apply the middle strap girthwise approximately equidistant between the two end straps.
27. Unit G
Nest the three buckets inside the stock pot, and place the cover on the pot. Securely fasten the cover to the pot with 15-gauge annealed wire, by extending wire from one handle up and over the top to the handle on the opposite side. Nest the two 32-gallon cans and wire as described in paragraph 12 a. Place the pot inside the top 32-gallon can, then wire the two 32-gallon cans in accordance with paragraph 12 b.
25
Figure 21. Frames for Unit E.
__________________5 > ______ -_____________ IT1/*"____________. It1/*’*
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cross Gk.t.ATe> SIDE VIEW
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END VIEW
fa 4 41 i n|ri
P__________________ 5!^ J.____________________^
SIDE VIEW
26
a. E box, with frames. “]f” box, lower frame inside.
c. “E” box, both frames inside. d. Complete unit E.
Figure 22. Assembly of Unit E.
27
' tr-$^ \ ) C / 7 * '~J CtNTBR CLB-AT
PA W-T ' "g!ON
$/> ' <:Z^^— • LOCATION Of 1____( 7 ~l' ' I i
< \ CLEAVER USURER ) t ,- | " / '
L1_L -~--x zLLl
1 ‘ । —-^- 1।-------------------J SECTION
UNDERNEATH SIDE OF LID /V^’V
U—-----------—--------—------rl k'*’
h J p-£|^T7a «| I
P1 • ■■ ; fM
,- - 7 - J * y <-' ZA> i \V/£.’
'J i S 9 * V,
■ in f UT 5 6 T
1 2 3 lx 5 6 7 8 9 10 n 12 13 Ih 15 16 17 18
B D S B D s B D s B D S B D S B D s B D S B D 3
NON PERISHABLE
Asparagus, #10 Can 3
Beaus, String, #10 Can 3 6
Beans, Dry, White Lb. 18 36
Beata, #10 Can 3
Catsup, llx oz. Bot 8 13
Carrots, #10 Can 3 J. *
Cocoa Lb. 3 3 6 9 12 15 18 3
Coffee Lb. u lx lx 8 12 16 20 2lx 28 32 36 Lo hi; U8 h L
Cookies Lb. llx 28
Com Can 15 30
Crackers Lb. 10 10 10
Dressing Salad, Qal.Jar 1
Dessert Pwd, Choc IQ# Can 4
Dessert Pwd, Btrsch IQ# Can
Fruit Canned, #10 Can 3 3 3 3
Fleur, Wheat J.b. 2 o L 6 8 9
Hash, Corned Beef, 55# Can 7
Hash, Mt & Veg #10 Can 6
■Jam, #2 Jar u 8 12 16 20 2ll 26 L lx u
Luncheon Meat, 0# Can 6 6
5Xa~aronl Lb. 10
•Il Ik, Evap. #1 Can 7 h 26 Ll 28 ?2 L6. —1Z-I 111 J0£ 109 116 JJl 166 175 182 192 222 L 10 18
Mustard, Prep. Gal Jar
Woodies Lo. 10
Peaches Can 3 3
Tears, #10 Can 3
Teas, #10 Can 3 6 3
•Pepper 1* ox.Can
Tickler, Gal. Jar 1 2 3
Tineapple, 511. #10 Can 3 6
Fork Sausage, 2# Can 15 20
Prunes, Evap. Lb. 7
■Salmon, 1# Can 25
Salt Lb. 1 1 1 1 2 3 lx 5 e 6 7 7 8 9 9 10 11 u 12 13 13
Spinach #10 Can J
Stew, Mt A Veg 30 oz.Oan 25
Sugar, Granulated Lb. 3 3 r 3 8 11 llx 17 v> 253 3Ci JU 36J 394 W.i U74 524 554 584 614 3 3 5
Sugar, Brown 1# Pkg. 2
Tomatoes, #1C Can 3 h 6 8 3
Vienna Sausage 2 lx oz. Can 15
PERISHABLE
Apples, Eating Ea. ICC 200- 3 CO
Bacon Lb. 15 30 LC 55 ?c 80
Beef, Carcass Lb. >0 ?.$ 90
Bread Lb. 20 20 22 20 1x0 60 8C 100 120 1L.0 160 180 2 CD 22C 2X0 260 2U3 300 320 31x0 360
"Butter Lb. 3 * 2 2 3 c 7 10 12 Di 17 19 21 2lx 26 23 31 33 35 33 1x0 1x2
-■Cabbaae Lb. 15
Carrots Lb. 10
—.Cheese, A. C. Lb. 3 C. 8
Eggs Dox. 13 17 3 lx 1x7 61: o5 82 95
Tresn Fruit Ea. IOC IX
Tam Lb. 5o 100
"Land Lb. 2 2
-aSaaasi _£»• IOC 100 200 }00 1,00
Onions, Dry Lb. 5 6
Pork Roasting Lb. 55
(Hem Loin cr 3utts)
Potatoes, White Lb. 1x0 20 60 100 DxC 130 220 250
SUBSTITUTIONS
Teets, Fresh Lb. 15
Carrots, Fresh Lo. 20 20
Beef, Boneless, Stew Lb. 20
Beef, Boneless (steak Lb. 1x0 1x0
or roast)
SUPPLIES FOR PAPER SERVICE
Platea, Paper, 9" Ea. 110 110 110 110 22C 330 ulxO 550 660 770 860 990 1100 1210 1320 lu30 15-'x0 165C 1760 1870 1980 UO no no
Plates, Paper, 5" Ea. 110 no 220* 330 1x40 550 ’ b6C 770 no no no
Cups, Paper, 6 ox. Ea. 110 110 110 no 220 330 Ix/xO 550 660 770 B80 990 hoc 1210 1320 11x30 151x0 1650 1760 1870 1980 lie no no
Forks, Paper Ea. 110 110 110 no 220 330 uo 550 660 770 880 990 HOC 1210 1320 Dx30 151x0 1650 1760 1871 1980 no no no
Spoons, Paper Ea. 110 110 no no 220 330 1x1x0 550 660 770 880 990 1100 1210 1320 11x30 151x0 1650 1760 187C I960 no no 110
«f»pp.r 1 X «■ Cmp»r ;;o Ratlj E*
Figure 27. Recapitulation issue chart.
31
32. Menu and Issue Chart for Unforeseen Delays EN ROUTE (Nonperishable)
Breakfast
Canned fruit* Pork sausages Crackers
Jam or Marmalade Coffee
Dinner
Meat and Vegetable hash
Tomatoes
Crackers
Jam or Marmalade
Canned fruit*
Coffee
Supper Luncheon meat Green peas Pickles Crackers
Jam or Marmalade Canned fruit* Cocoa
*See list of canned fruits, paragraph 35.
Ingredients Unit No. Ingredients Unit No. Ingredients Unit No.
Canned fruit #10 can 3 Meat & veg. hash #10 can 6 Luncheon meat #6 can 6
Pork sausages 2 lb. can 20 Tomatoes #10 can 3 Peas, green #10 can 3
Crackers lb. 10 Crackers lb. 10 Pickles gal. 1
Jam or Marmalade 2 lb. jar 4 Jam or Marmalade 2 lb. jar 4 Crackers lb. 10
Coffee, R & G lb. 4 Canned fruit #10 can 3 Jam or Marmalade 2 lb. jar 4
Milk, evap. # 1 can 4 Coffee, R & G lb. 4 Canned fruit #10 can 3
Sugar, gran. lb. 3 Milk, evap. # 1 can 4 Cocoa lb. 3
Sugar, gran. lb. 3 Milk, evap. #1 can 24
Sugar, gran. lb. 5
Supplies for paper service
Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110
Plates, dessert, paper, Plates, dessert, Plates, dessert,
5" ea. 110 paper, 5" ea. 110 paper, 5" ea. 110
Cups, paper, 7 oz ea. 110 Cups, paper, 7 oz.... ea. 110 Cups, paper, 7 oz.... ea. 110
Forks, paper ea. 110 Forks, paper ea. 110 Forks, paper ea. 110
Spoons, paper ea. 110 Spoons, paper ea. 110 Spoons, paper ea. 110
Ingredients—100 Men Issue Chart for Nonperishable Menu
Nonperishable items Unit Breakfast Dinner Supper Total
Canned fruit* #10 can 3 3 3 9
Pork sausages 2 lb. can 20 20
Milk, evaporated #1 (14J4 oz.) can 4 10 18 32
Crackers lb. 10 10 10 30
Jam or Marmalade 2 lb. jar 4 4 4 12
Coffee R & G lb. 4 4 8
Sugar, granulated lb. 3 3 5 11
Meat & vegetable hash #10 can 6 6
Tomatoes #10 can 3 3
Luncheon meat 6 lb. can • • 6 6
Peas green #10 can 3 3
Pickles gal. 1 1
Cocoa lb. 3 3
*See list of canned fruits, paragraph 35.
Supplies for paper service
Plates paper 9" ea. 110 no no 330
Plates dessert paper 5" ea. 110 no no 330
Cups, paper, 7 oz ea. 110 no no 330
Forks, paper ea. 110 no no 330
Spoons, paper ea. 110 no no 330
32
33. Menus and Issue Charts for Normal Scheduled Journey
Menu No. 1
Breakfast Dinner
Oranges Diced boiled beef
Cheese omelet Noodles
Bread Carrots
Butter Bread
Jam Butter
Coffee Peaches
Coffee
Supper
Roast pork Gravy Potatoes
Stewed tomatoes
Bread
Butter
Fresh fruit Cocoa
Ingredients Unit No.
Oranges ea. 100
Cheese omelet
Eggs doz. 13
Cheese, A. C. lb. 3
Milk, evap. #1 can 3
Lard lb. 2
Bread lb. 20
Butter lb. 3
Jam 2# jar 4
Coffee, R & G lb. 4
Milk, evap. #1 can 4
Sugar, gran. lb. 3
Ingredients Unit No.
Diced boiled beef,
Beef, carcass lb. 50
Noodles lb. 10
Carrots* #2 can 15
Bread lb. 20
Butter lb. 2
Peaches #10 can 3
Coffee, R & G lb. 4
Milk, evap. # 1 can 4
Sugar, gran. lb. 3
Ingredients Unit No.
Roast pork & gravy
Pork, roasting lb. 55
Flour, wheat lb. 2
Milk, evap. # 1 can 2
Potatoes lb. 40
Stewed tomatoes
Tomatoes #10 can 3
Bread lb. 2
Bread lb. 20
Butter lb. 2
Fresh fruit** ea. 100
Cocoa lb. 3
Milk, evap. #1 can 24
Sugar, gran. lb. 5
canned carrots or 20 lbs. fresh carrots.
*If not available, substitute 3—#10 cans of **See list of fresh fruits, paragraph 35.
Supplies for paper service
Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110
Cups, paper, 7 oz ea. 110 Plates, dessert, paper, Cups, paper, 7 oz.... ea. 110
Forks, paper ea. 110 5" ea. 110 Forks, paper ea. 110
Spoons, paper ea. 110 Cups, paper, 7 oz.. .. ea. 110 Spoons, paper ea. 110
Forks, paper ea 110
Spoons, paper ea. 110
33
Ingredients—100 Men Issue Chart for Menu No. 1
Perishable items Unit Breakfast Dinner Supper Total
Oranges ea. 100 100
Eggs doz. 13 13
Cheese, A. C lb. 3 3
Lard lb. 2 2
Butter lb. 3 2 2 7
Beef, carcass lb. 50 50
Pork, roasting (Ham, Loin,
butts, etc.) lb. 55 55
Potatoes, white lb. 40 40
Fresh fruit* ea. 100 100
Bread lb. 20 20 22 62
Nonperishable items
Milk evap #1 (14% oz.) can 7 4 26 37
Jam 2 lb. jar 4 4
Coffee, R & G lb. 4 4 8
Sugar, gran lb. 3 3 5 11
Noodles lb. 10 10
Carrots #2 can** 15 15
Peaches #10 can 3 3
Flour, wheat lb. 2 2
Tomatoes #10 can 3 3
Cocoa ...... lb. 3 3
*See list of fresh fruits, paragraph 35.
**If not available, substitute three ■ #10 cans of canned carrots or 20 lbs. fresh carrots.
Supplies for paper service
Plates, paper, 9" ea. 110 110 110 330
Plates, dessert, paper, 5" ea. ... 110 110
Cups, paper, 7 oz ea. 110 110 110 330
Forks paper ea. 110 110 110 330
Spoons, paper ea. 110 110 110 330
34
Menu No. 2
Breakfast Apples Bacon Eggs Bread Butter Jam Coffee
Dinner Beef stew Beets Pickles Bread Butter Pineapple Cocoa
Supper
Roast beef Gravy Potatoes
Green peas Bread
Butter
Oranges
Coffee
Ingredients Unit No. Ingredients Unit No. Ingredients Unit No.
Apples, eating ea. 100 Beef stew Roast beef & gravy
Bacon lb. 15 Beef, carcass lb. 35 Beef, carcass lb. 55
Eggs doz. 17 Potatoes, white lb. 20 Flour, wheat lb. 2
Bread lb. 20 Carrots, fresh lb. 10 Potatoes, white lb. 40
Butter lb. 3 Onions, dry lb. 5 Green peas #10 can 3
Jam #2 jar 4 Flour, wheat lb. 2 Bread lb. 20
Coffee, R & G lb. 4 Beets #10 can 3 Butter lb. 2
Milk, evap. #1 can 4 Pickles gal. 1 Oranges ea. 100
Sugar, gran. lb. 3 Bread lb. 20 Coffee, R & G
Butter lb. 2 Milk, evap. #1 can 4
Pineapple #10 can 3 Sugar, gran. lb. 3
Cocoa lb. 3
Milk, evap. # 1 can 24
Sugar, gran. lb. 5
Supplies for paper service
Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110
Cups, paper, 7 oz ea. 110 Plates, dessert paper, Cups, paper, 7 oz ea. 110
Forks, paper ea. 110 5" ea. 110 Forks, paper ea. 110
Spoons, paper ea. 110 Cups, paper, 7 oz ea. 110 Spoons, paper ea. 110
Forks, paper ea. 110
Spoons, paper ea. 110
35
Ingredients—100 Men
Issue Chart for Menu No. 2
Perishable items Unit Breakfast Dinner Supper Total
Apples, eating ea. 100 100
Bacon lb. 15 15
Eggs doz. 17 17
Butter lb. 3 2 2 7
Beef, carcass lb. 35 55 90
Potatoes, white lb. 20 40 60
Carrots, fresh* lb. 10 10
Onions, dry lb. 5 5
Oranges ea. 100 100
Bread lb. 20 20 20 60
Nonperishable items
Jam 2 lb. jar 4 4
Coffee, R & G lb. 4 4 8
Milk, evaporated #1 (14% oz.) can 4 24 4 32
Sugar, gran lb. 3 5 3 11
Beets #10 can 3 3
Pickles gal. 1 1
Pineapple (sliced if available). #10 can 3 3
Cocoa lb. 3 3
Flour wheat lb. 2 2 4
Peas, green #10 can 3 3
*If not available, substitute ten #2 cans of carrots (or two #10 cans).
Supplies for paper service
Plates, paper, 9" ea. 110 110 110 330
Plates, dessert, paper, 5" ea. ... 110 110
Cups, paper, 7 oz ea. 110 110 110 330
Forks paper ea. 110 110 110 330
Spoons, paper ea. 110 110 110 330
36
Menu No. 3
Breakfast Oranges Bacon Eggs Bread Butter Jam Coffee
Dinner
Boiled ham Mustard Potatoes Cole slaw Bread Butter
Chocolate pudding Coffee
Supper
Baked beans w/bacon
Tomatoes
Bread
Butter
Canned fruit
Cocoa
Ingredients Unit No. Ingredients Unit No. Ingredients Unit No.
Oranges ea. 100 Boiled ham Baked beans w/bacon
Bacon lb. 15 Ham, War lb. 50 Beans, issue, dry lb. 18
Eggs doz. 17 Mustard, prepared gal. % Bacon lb. 10
Bread lb. 20 Potatoes lb. 40 Tomatoes #10 can 1
Butter lb. 3 Cole slaw Sugar, brown lb. 2
Jam 2# jar 4 Cabbage lb. 15 Onions, dry lb. 1
Coffee, R & G lb. 4 Mayonnaise gal. % Tomatoes #10 can 3
Milk, evap. #1 can 4 Bread lb. 20 Bread lb. 20
Sugar, gran. lb. 3 Butter lb. 2 Butter lb. 2
Chocolate pudding Canned fruit* #10 can 3
Powder, dessert Cocoa lb. 3
chocolate 10# can % Milk, evap. #1 can 24
• Milk, evap. #1 can 6 Sugar, gran. lb. 5
Coffee, R & G lb. 4
Milk, evap. # 1 can 4
1 Sugar, gran. lb. 3
*See list of canned fruits, paragraph 35.
Supplies for paper service
Plates, paper, 9" Cups, paper, 7 oz Forks, paper Spoons, paper ea. 110 ea. 110 ea. 110 Plates, paper, 9" Plates, dessert, paper, 5" ea. 110 ea 110 Plates, paper, 9" Cups, paper, 7 oz Forks, paper Spoons, paper ea. 110 ea. 110 ea. 110 ea. 110
ea. 110 Cups, paper, 7 oz Forks, paper Spoons, paper ea. 110 ea. 110 ea. 110
37
Ingredients—100 Men Issue Chart for Menu No. 3
Perishable items Unit Breakfast Dinner Supper Total
Oranges ea. 100 100
Bacon lb. 15 10 25
Eggs doz. 17 17
Butter lb. 3 2 2 7
Ham, War lb. 50 50
Potatoes, white lb. 40 40
Cabbage lb. 15 15
Onions, dry lb. 1 1
Bread lb. 20 20 20 60
Nonperishable items
Jam 2 lb. jar 4 4
Coffee, R & G lb. 4 4 8
Milk evap #1 (14% oz.) can 4 10 24 38
Sugar, gran lb. 3 3 5 11
Mayonnaise gal % %
Powder, dessert, chocolate 10 lb. can % %
Beans, issue, dry lb. 18 18
Tomatoes #10 can 4 4
Sugar brown lb. 2 2
Canned fruit* #10 can 3 3
Cocoa lb. 3 3
Mustard, prepared gal. % A
*See list of canned fruits, paragraph 35.
Supplies for paper service
Plates, paper, 9" ea. 110 110 110 330
Plates dessert paper, 5/z ea. 110 110
Cups, paper, 7 oz ea. 110 110 110 330
Forks, paper ea. 110 110 110 330
Spoons, paper ea. 110 110 110 330
38
Menu No. 4
Breakfast Stewed prunes Pork sausages Scrambled eggs Bread Butter Jam Coffee
Dinner
Baked fish Boiled potatoes Corn
Bread
Butter
Jam
Apples
Cocoa
Supper
Corned beef hash
Catsup
String beans
Bread
Butter
Cookies
Coffee
Ingredients
Stewed prunes Prunes, evap. Sugar, gran.
Pork sausages Scrambled eggs Eggs
Milk, evap.
Bread
Butter
Jam
Coffee, R & G Milk, evap. Sugar, gran.
Unit No. Ingredients Unit No. Ingredients Unit No.
Baked fish Corned beef hash 5%# can 7
lb. 7 Salmon 1 # can 25 Catsup 14 oz. bot. 8
lb. % Tomatoes #10 can 2 String beans #10 can 3
2# can 15 Boiled potatoes Bread lb. 20
Potatoes, white lb. 40 Butter lb. 2
doz. 13 Corn #2 can 15 Cookies lb. 14
# 1 can 3 Bread lb. 20 Coffee, R & G lb. 4
lb. 20 Butter lb. 2 Milk, evap. ff1 can 4
lb. 3 Jam 2# jar 4 Sugar, gran. lb. 3
2# jar 4 Apples, eating ea. 100
lb. 4 Cocoa lb. 3
# 1 can 4 Milk, evap. # 1 can 24
lb. 3 Sugar, gran. lb. 5
Supplies for paper service
Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110
Plates, dessert, paper, Cups, paper, 7 oz ea. 110 Cups, paper, 7 oz ea. 110
5" ea. 110 Forks, paper ea. 110 Forks, paper ea. 110
Cups, paper, 7 oz Forks, paper Spoons, paper ea. 110 ea. 110 ea. 110 Spoons, paper ea. 110 Spoons, paper ea. 110
39
Ingredients—100 Men
Issue Chart for Menu 4
Perishable items Unit Breakfast Dinner Supper Total
Eggs doz. 13 13
Butter lb. 3 2 2 7
Potatoes, white lb. 40 40
Apples, eating ea. 100 100
Bread lb. 20 20 20 60
Nonperishable items
Prunes, evap lb. 7 7
Sugar gran lb. 3% 5 3 11%
Pork sausages 2 lb. can 15 15
Milk, evap #1 (14% oz.) can 7 24 4 35
Jam 2 lb. jar 4 4 8
Coffee, R&G lb. 4 4 8
Salmon 1 lb. can 25 25
Tomatoes #10 can 2 2
Corn #2 can 15 15
Cocoa lb. 3 3
Corned beef hash 5% lb. can 7 7
Catsup 14 oz. bot. 8 8
Beans, string #10 can 3 3
Cookies lb. 14 14
Supplies for paper service
Plates, paper, 9" ea. 110 110 110 330
Plates, dessert, paper, 5" ea. 110 110
Cups, paper, 7 oz ea. 110 110 110 330
Forks, paper ea. 110 110 110 330
Spoons, paper ea. 110 110 110 330
40
Menu No. 5
Breakfast Oranges Bacon Eggs Bread Butter Jam Coffee Dinner Supper Fried luncheon meat Meat & vegetable stew Potatoes Asparagus Carrots Bread Pickles Butter Bread Pineapple Butter Cocoa Fresh fruit Coffee
Ingredients Unit No. Ingredients Unit No. Ingredients Unit No.
Oranges ea. 100 Fried luncheon meat Meat & vegetable stew 30 oz. can 25
Bacon lb. 15 Luncheon meat 6# can 6 Asparagus #10 can 3
Eggs doz. 17 Flour, wheat lb. 2 Bread lb. 20
Bread lb. 20 Eggs doz. 1 Butter lb. 2
Butter lb. 3 Milk, evap. # 1 can 3 Pineapple #10 can 3
Jam 2# jar 4 Potatoes, white lb. 40 Cocoa lb. 3
Coffee, R & G lb. 4 Carrots #10 can 3 Milk, evap. #1 can 24
Milk, evap. # 1 can 4 Pickles gal. 1 Sugar, gran. lb. 5
Sugar, gran. lb. 3 Bread lb. 20
Butter lb. 2
Fresh fruits* ea. 100
Coffee, R & G lb. 4
Milk, evap. # 1 can 4
Sugar, gran. lb. 3
*See list of canned fruits, paragraph 35.
Supplies for paper service
Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110
Cups, paper, 7 oz ea. 110 Cups, paper, 7 oz ea. 110 Plates, dessert, paper,
Forks, paper ea. 110 Forks, paper ea. 110 5" ea 110
Spoons, paper ea. 110 Spoons, paper ea. 110 Cups, paper, 7 oz ea. 110
Forks, paper ba. 110
Spoons, paper ea. 110
41
Ingredients—100 Men Issue Chart for Menu No. 5
Perishable items Unit Breakfast Dinner Supper Total
Oranges ea. 100 100
Bacon lb. 15 15
Eggs doz. 17 1 18
Butter lb. 3 2 2 7
Potatoes, white lb. 40 40
Fresh fruit* ea. 100 100
Bread lb. 20 20 20 60
Nonperishable items
Jam 2 lb. jar 4 4
Coffee, R & G lb. 4 4 8
Milk, evap # 1 (14% oz.) can 4 7 24 35
Sugar, gran lb. 3 3 5 11
Luncheon meat 6 lb can 6 6
Flour, wheat lb. 2 2
Carrots #10 can 3 3
Pickles gal- 1 1
Meat & vegetable stew 30 oz. can 25 25
Asparagus #10 can 3 3
Pineapple (sliced if available) #10 can 3 3
Cocoa lb. 3 3
*See list of canned fruits, paragraph 35.
Supplies for paper service
Plates, paper, 9" ea. 110 110 110 330
Plates, dessert, paper, 5" ea. ... 110 110
Cups, paper, 7 oz ea. 110 110 110 330
Forks paper ea. 110 110 110 330
Spoons, paper ea. 110 110 110 330
42
Menu No. 6
Breakfast Dinner Supper
Apples Baked ham Macaroni & Cheese
Bacon Gravy w/Tomatoes
Eggs Potatoes Green Peas
Bread Corn Bread
Butter Bread Butter
Jam Butter Jam
Coffee Cookies Pears
Cocoa Coffee
Ingredients Unit No. Ingredients Unit No. Ingredients Unit No.
Apples, eating ea. 100 Baked ham & gravy Macaroni & cheese
Bacon lb. 15 Ham, War lb. 50 with tomatoes lb. 10
Eggs doz. 17 Flour, wheat lb. 2 Macaroni lb. 5
Bread lb. 20 Potatoes, white lb. 40 Cheese, A.C. # 1 can 3
Butter lb. 3 Corn #2 can 15 Milk, evap. #10 can 2
Jam 2 lb. jar 4 Bread lb. 20 Tomatoes #10 can 3
Coffee, R & G lb. 4 Butter lb. 2 Green peas lb. 20
Milk, evap. # 1 can 4 Cookies lb. 14 Bread lb. 2
Sugar, gran. lb. 3 Cocoa lb. 3 Butter #2 jar 4
Milk, evap. #1 can 24 Jam #10 can 3
Sugar, gran. lb. 5 Pears lb. 4
Coffee, R & G # 1 can 4
- Milk, evap. lb. 3
1 Sugar, gran.
Supplies for paper service
Plates, paper, 9". .. . - ea. 110 Plates, paper, 9".... ea. 110 Plates, paper, 9".... ea. 110
Cups, paper, 7 oz.... ea. 110 Cups, paper, 7 oz.... ea. 110 Plates, dessert
Forks, paper ea. 110 Forks, paper ea. 110 paper, 5"
Spoons, paper ea. 110 Spoons, paper ea. 110 Cups, paper, 7 oz.... ea. 110
Forks, paper ea. 110
Spoons, paper ea. 110
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Ingredients—100 Men
Issue Chart for Menu No. 6
Perishable items Unit Breakfast Dinner Supper Total
Apples, eating ea. 100 100
Bacon lb. 15 • • 15
Eggs doz. 17 •. 17
Butter lb. 3 2 2 7
Ham, War lb. 50 50
Potatoes, white lb. 40 40
Cheese, A. C lb. 5 5
Bread lb. 20 20 20 60
Nonperishable items
Jam 2 lb. jar 4 4 8
Coffee, R&G lb. 4 4 8
Milk, evap #1 (14% oz.) can 4 24 7 35
Sugar, gran lb. 3 5 3 11
Flour, wheat lb. 2 2
Corn #2 can 15 15
Cookies lb. 14 14
Cocoa lb. 3 3
Macaroni, dry lb. 10 10
Tomatoes #10 can • • 2 2
Peas, green #10 can 3 3
Pears #10 can • • 3 3
Supplies for paper service
Plates, paper, 9".........
Plates, dessert, paper, 5" Cups, paper, 7 oz.........
Forks, paper '............
Spoons, paper ............
ea. 110 110 110 330
ea. 110 110
ea. 110 110 110 330
ea. 110 110 110 330
ea. 110 110 110 330
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Menu No. 7
Breakfast Oranges Cheese omelet Bread Butter Jam Coffee
Dinner
Boiled beans w/bacon
Spinach
Pickles
Bread
Butter
Butterscotch pudding
Coffee
Slipper
Vienna sausages Mustard & catsup Creamed potatoes String beans Bread
Butter
Peaches Cocoa
Ingredients Unit No. Ingredients Unit No. Ingredients Unit No.
Oranges ea. 100 Boiled beans Vienna sausages 24 oz. can 15
Cheese omelet w/bacon Mustard gal. %
Eggs doz. 13 Beans, issued, dry lb. 18 Catsup 14 oz. bot. 5
Cheese, A. C. lb. 3 Bacon lb. 10 Creamed potatoes
Milk, evap. # 1 can 3 Spinach #10 can 3 Potatoes, white lb. 30
Lard lb. 2 Pickles gal. 1 Milk, evap. #1 can 6
Bread lb. 20 Bread lb. 20 Flour, wheat lb. 1
Butter lb. 3 Butter lb. 2 String beans #10 can 3
Jam 2 lb. jar 4 Butterscotch Bread lb. 20
Coffee, R & G lb. 4 pudding Butter lb. 2
Milk, evap. #1 can 4 Powder, dessert Peaches #10 can 3
Sugar, gran. lb. 3 butterscotch #10 can % Cocoa lb. 3
Milk, evap. # 1 can 6 Milk, evap. #1 can 24
Coffee, R & G lb. 4 Sugar, gran. lb. 5
Milk, evap. # 1 can 4
Sugar, gran. lb. 3
Supplies for paper service
Plates, paper, 9" ea. 110 Plates, paper, 9" ea. 110 Plates, paper, 9".... ea. 110
Cups, paper, 7 oz.... ea. 110 Plates, dessert Plates, dessert,
Forks, paper ea. 110 paper, 5" ea. 110 paper, 5" .
Spoons, paper ea. 110 Cups, paper, 7 oz.... ea. 110 Cups, paper, 7 oz.... ea. 110
Forks, paper ea. 110 Forks, paper ea. 110
Spoons, paper ea. 110 Spoons, paper ea. .110
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Ingredients—100 Men Issue Chart for Menu No. 7
Perishable Items Unit Breakfast Dinner Supper Total
Eggs doz. 13 13
Cheese, A. C lb. 3 3
Lard lb. 2 2
Butter lb. 3 2 2 7
Bacon lb. 10 10
Potatoes, white lb. 30 30
Oranges ea. 100 100
Bread lb. 20 20 20 60
Nonperishable Items
Sugar, gran lb. 3 3 5 11
Milk, evap #1 (14% oz.) can 7 10 30 47
Jam 2 lb. jar 4 4
Coffee, R&G lb. 4 4 8
Beans, issue, dry lb. 18 18
Spinach #10 can 3 3
Pickles gal. 1 1
Powder, dessert, butterscotch 10 lb. can % %
Vienna sausages 24 oz. can 15 15
Mustard, prepared gal. % %
Catsup 14 oz. bot. 5 5
Flour, wheat lb. 1 1
Beans, string #10 can 3 3
Peaches #10 can 3 3
Cocoa lb. 3 3
Supplies for paper service
Plates paper, 9" ea. 110 110 110 330
Plates dessert paper, 5,z ea. 110 • 110 220
Cups, paper 7 oz ea. 110 110 110 330
Forks paper ea. 110 110 110 330
Spoons, paper ea. 110 110 110 330
46
34. Saif and Pepper Issues
The following cumulative amounts of salt and pepper are listed to cover running totals for 7 days for 100 men.
Unit 1 day 2 days 3 days 4 days 5 days 6 days 7 days
Salt lb. 3 6 8 10 12 14 16
Pepper oz. 4 4 4 4 4 4 4
35. Fruit Substitution Chart and Quantities for 100 Men •
Fresh Fruits Canned fruits Dried fruits
No. Unit Fruit No. Unit Fruit No. Unit Fruit
Citrus Fruits 50 each 100 each 100 each Other Fruits 100 each 100 each Citrus Fruits & Juices Grapefruit 3 #10 can — 4 #10 can Oranges Tangerines Other Fruits & Juices Apples, eating ■— Apricots 3 #10 can Grapefruit sections Grapefruit juice Apricots 7 lb. Apricots
100 each Bananas 3 #10 can 3 #10 can Cherries, sweet Figs 7 lb. Figs
30 lb. 100 each Grapes Peaches 3 #10 can 3 #10 can Fruit cocktail Peaches 7 lb. Peaches
100 each Pears 3 #10 can Pears 7 lb. Pears
100 each Plums 3 #10 can 4 #10 can 3 #10 can Pineapple, sliced or broken slices Pineapple juice Plums 7 lb. Prunes
36. Recipes 4 #10 can Tomato juice (2) Add salt;, cover point; reduce heat and utensil, simmer Heat to boiling 1% hours or until
The following recipes are based on the quantities of tender but not split or mushy. Drain and reserve
food prescribed the amounts of for 100 soldiers, food as listed in The recipes call for the issue charts. liquid. (3) Combine beans, tomatoes, onions and sugar;
a. Baked Beans and Bacon. Yield : 100 Portions
mix well.
(4) Arrange alternate layers of bean mixture and bacon in baking pans.
(5) Bake in slow oven (300° F.) 3 to 4 hours, adding remaining liquid as needed.
Ingredients Weights Measures
Beans, issue, dry Water, cold Salt Tomatoes Onions, dry, quartered. Sugar, brown Bacon 18 pounds 4 to 5 gallons 5 ounces 1 No. 10 can 1 pound 2 pounds 10 pounds (16 to 20 No. 56 dippers) (10 M.K. spoons) (1 No. 56 dipper) (2 M.K. cups)
(1) Wash beans thoroughly.
water; soak 6 to 8 hours.
Cover with cold
b. Baked Salmon.
Yield: 100 Portions
Ingredients Weights Measures
Salmon Tomatoes 25—1 pound cans 2 No. 10 cans 1 ounce ounce (2 M.K. spoons) (% M.K. spoon)
Salt Pepper
47
(1) Place unflaked salmon and oil from cans in large ration pans.
(2) Mix tomatoes, salt, and pepper together.
(3) Pour tomato mixture over salmon.
(4) Bake in moderate over (350° F.) about 30 minutes or until fish is heated through.
c. Beef Stew. Yield: 100 Portions
Ingredients Weights Measures
Beef, carcass Salt 35 pounds 4 ounces (8 M.K. spoons) (8^2 No. 56
Water, boiling (to cover) Onions, dry, cubed 5 pounds
Carrots, fresh, cubed... 10 pounds dippers)
Potatoes, white, cubed. . Flour, wheat, sifted 20 pounds 2 pounds (2 No. 56
Salt (to taste) Pepper (to taste) dippers)
(1) Cut beef into 1- to 2-inch cubes.
(2) Cover meat with boiling salted water. Cover utensil. Simmer 2j4 to 3 hours or until tender.
(3) Add vegetables in the following order allowing required time for each to cook: onions 45 minutes to 1 hour; carrots and potatoes 30 minutes. Remove from heat.
(4) Drain stock from meat. Mix flour and a small amount of water together; stir until smooth. Add to hot stock.
(5) Heat stock to boiling point; boil 2 minutes, stirring constantly. Add salt and pepper.
(6) Pour gravy over meat and vegetables; reheat to serving temperature.
d. Cheese Omelet.
Yield: 100 Portions
Ingredients Weights Measures
Eggs Milk, evaporated Water (for milk) 13 dozen 3—14)4 ounce cans 1J4 quarts (1)4 No. 56
Cheese, American, chopped 3 pounds dippers) (3 No. 56 dippers)
Saif 5 ounces (10 M.K. spoons)
Pepper )4 ounce (1 M.K. spoon)
Lard, melted (for fry-ing) 2 pounds (1 No. 56 dipper)
(1) Beat eggs just enough to mix yolks and whites.
(2)Add milk, water, cheese, salt and pepper; beat thoroughly.
(3) Pour egg mixture 2 to 2j4 inches deep into melted fat in baking pans.
(4) Cook over low heat, stirring occasionally, until eggs are thickened.
Note. Omelet may be baked in the oven. Stir several times during cooking.
e. Fried Luncheon Meat. Yield: 100 Portions
Ingredients Weights Measures
Eggs, beaten Milk, evaporated Meat, luncheon, sliced.. 1 dozen 3—14j4 ounce cans 6—6 pound cans 04 No. 56 dipper)
Flour, wheat, sifted Bacon drippings 2 pounds (2 No. 56 dippers)
(1) Mix beaten eggs and milk together.
(2) Dip slices of meat in flour, then in egg and milk mixture.
(3) Fry in bacon drippings until thoroughly heated and brown on both sides.
f. Macaroni With Cheese and Tomatoes.
Yield: 100 Portions
Ingredients . Weights Measures
Macaroni Salt Water, boiling Milk, evaporated 10 pounds 4 ounces 10 gallons 3—14)4 ounce cans 2 No. 10 cans 5 pounds (8 M.K. spoons) (40 No. 56 dippers) (5 No. 56 dippers) i
Cheese, American, chopped Salt (to taste) Pepper (to taste)....
(1) Break macaroni into 2- to 3-inch pieces.
(2) Add macaroni slowly to boiling salted water; boil 10 to 15 minutes or until tender. Drain well and add milk.
(3) Heat tomatoes; add cheese and stir until cheese is melted.
(4) Combine macaroni, tomato mixture, salt and pepper; mix well.
(5) Bake in moderate oven (350° F.) 25 minutes.
g. Boiled Noodles. Yield: 100 Portions
Ingredients Weights Measures
Noodles Salt* Beef stock, boiling ... 10 pounds 10 gallons (40 No. 56 dippers)
* The amount of salt needed will depend upon the saltiness of the beef stock.
Add noodles slowly to boiling salted beef stock; boil 10 to 15 minutes or until tender. Drain well.
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h. Stewed Tomatoes.
Yield: 100 Portions
Ingredients Weights Measures
Tomatoes Bread, dry, cubed.... Salt Pepper 3 No. 10 cans 2 pounds 2 ounces (4 M.K. spoons)
(1) Combine tomatoes, bread cubes, salt and pepper. Mix well. (2) Heat to boiling point; reduce heat and simmer about 10 minutes.
i. Butterscotch Pudding. Yield: 100 Portions
Ingredients Weights Measures
Powder, dessert, butterscotch Water, cool Milk, evaporated 5 pounds 7)4 quarts 6—14)4 ounce cans (7% No. 56 dippers)
(1) Place dessert powder in a large kettle. Add 1 No. 56 dipper water and stir until a smooth paste is formed.
(2) Add remaining water to cornstarch mixture. Cook until thick; stir constantly.
(3) Remove from heat; add milk and mix well.
(4) Cool before serving.
/. Chocolate Pudding.
Yield: 100 Portions
Ingredients Weights Measures
Powder, dessert, chocolate Water, cool ... 5 pounds 7)4 quarts (7)4 No. 56
Milk, evaporated 6—14)4 ounce cans dippers)
(1) Place dessert powder in a large kettle. Add 1 No. 56 dipper water and stir until a smooth paste is formed.
(2) Add remaining water to cornstarch mixture. Cook until thick; stir constantly.
(3) Remove from heat; add milk and mix well.
(4) Cool before serving.
k. Cocoa. Yield : 100 Portions
Ingredients Weights Measures
Milk, evaporated 24—14)4 ounce cans
Water (for milk) .... 4 gallons (16 No. 56 dippers)
Cocoa 3 pounds (3)4 No. 56 dippers)
Sugar, granulated 5 pounds (2)4 No. 56 dippers)
Salt )4 ounce ()4 M.K. spoon)
Water, cold 1 gallon (4 No. 56 dippers)
(1) Mix milk and water; heat to scalding point.
(2) Mix cocoa, sugar and salt. Add the 1 gallon cold water to form a smooth paste.
(3) Cook cocoa mixture over low heat until it boils, stirring constantly. Boil slowly 5 minutes.
(4) Combine milk and cocoa mixtures.
(5) Serve immediately while hot.
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