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

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

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Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility.

Take 8 pounds beans and soak overnight in about 2 quarts of water.

When ready to make the soup add 2 quarts of boiling water and let boil for about 2 hours, or till done.

Add pound fine chopped onions and season with salt and pepper to taste.

Strain thru a collander. Put on the stove and let come to a boil, then it is ready to serve.

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