Manual for Army Cooks. 1916.
Handy-sized reference and recipe book for First World War-era Army cooks. Chapters are devoted to the garrison ration, management of the company mess, field cooking, cooking when mobile on railroad trains and transports, and 260-plus recipes for high-volume cooking.
The more interesting illustrations, taken from original photographs, show an improvised fire cooker and ice book, Army field ranges, pits for slop, clay ovens, an open trench for baking and a field range being used in a baggage car.
Provenance: Thomas A. Gibson. Company F, 59th Infantry, presumably the resident cook.
Description: Manual for Army Cooks. 1916.
Washington Government Printing Office, 1917. Bound in publisher’s cloth. 270 pages + folding table. Well-illustrated and a good sound copy.