Manual of military cooking and dietary / War Office.

Date:
1933
Catalogue details

Licence: Public Domain Mark

Credit: Manual of military cooking and dietary / War Office. Source: Wellcome Collection.

    25/204 (page 5)
    s BO Hee in Sid £4, 1 at ag ree see Ff Fy ime § SECTION T ale PREFACE Cooking and housekeeping in the Army have now reached such a high standard of proficiency that they are not com- parable with the methods existing twenty years ago. This is primarily due to the following factors :— The greater interest that all senior officers now take in the feeding and welfare of the troops under their command. The selection, by officers commanding units, of the right class of men for training as cooks, after a preliminary training in the unit’s kitchen under the regimental master- cook. The excellent methods of training now in force at the Army School of Cookery, Aldershot. The remodelling of army cookhouses and dining halls, and the installing of modern and up-to-date cookery plant. The keenness of the cooks themselves, which is kept alive by the holding of the Army Cookery Championship (both individual and team), the finals of which are held under the auspices of the Universal Cookery and Food Association at their annual exhibition. * The fact that the preparation and cooking of all the dishes and menus included in this Manual are taught at the Army School of Cookery, and are quite within the scope of a trained army cook. The recognition of the following principles :— That the main objects of cooking food are to make it more palatable and more digestive. That the great fault in cooking is to overcook, or to cook too far ahead before the food is consumed. That well-cooked food, clean and comfortable surround- ings and a quick and effective service, with all meals served on hot plates, all combine to make the soldier contented and keep him in good health whilst in training at home and abroad during peace, and fit him to stand the rigours and hardships of war.