This book is included in the US Armed Forces Organizations section.
War Department
Office of the Chief of Staff
Washington, November 21, 1916
The following "Manual for Army Cooks," prepared under the direction of the
Quartermaster General of the Army by Capt. L. L. Deitrick, Quartermaster Corps,
aided by Maj. L. R. Holbrook, Quartermaster Corps, Capt. E. S. Wheeler, Fourth
Field Artillery, and Capt. W. H. Smith, Seventh Cavalry, is approved and
herewith published for the information and guidance of the Regular Army and the
Organized Militia of the United States.
By Order of the Secretary of War
H. L. Scott,
Major General, Chief of Staff.
Table of Contents CHAPTER 1. Definitions 2. The Garrison Ration 3. Meat 4. The Elementary Principles of Cooking and the Elements of Nutrition 5. Management of the Company Mess 6. Field Cooking 7. Messing on Railroad Trains and Transports 8. Recipes
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