tag:blogger.com,1999:blog-85641818295125296332024-03-11T07:43:21.059-04:00The Joy of Field Rations
The Joy of Field Rations is a blog about the history and preparation of military field rations in the 20th century. Here you can find historical recipes and instructions on how to authentically reproduce them in a kitchen or campsite.Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-8564181829512529633.post-1898632747359023392015-05-25T23:18:00.000-04:002015-05-25T23:18:02.211-04:00Bread of the Poilu, Part I<div style="text-align: center;">
<b>Bread of the Poilu, Part I: The Bread Ration</b></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gjGFuQ-YEjs/VVapsE5X5JI/AAAAAAAAUvA/AwHw-t02P2Y/s1600/Poilu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-gjGFuQ-YEjs/VVapsE5X5JI/AAAAAAAAUvA/AwHw-t02P2Y/s320/Poilu.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Poilu</span></td></tr>
</tbody></table>
I have returned after a rather protracted absence while experiencing what we used to refer to in the Army as being "OBE" (Overcome By Events), a catchall phrase used to indicate being preoccupied by a simultaneous accumulation of issues which prevent one from fulfilling other missions.<br />
I apologize for not responding yet to the many comments, and will answer them as quickly as possible.<br />
<br />
For those unfamiliar with the term, "poilu" (translation, "hairy one") was a slang term applied to French infantrymen of World War I, a reference to their unshaven (and often unkempt) appearance which was also considered to be rather manly and virile.<br />
<br />
But on to the bread: in the French army of World War I, as with most European
armies of the time, bread was a critical part of the soldier’s daily rations
whether in garrison or in the field. This is shown in the chart below. The daily bread ration of the French
soldier throughout both world wars was 750 grams (~26.5 ounces).<br />
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<tr style="height: 16.5pt;"><td colspan="5" nowrap="" style="border-color: windowtext black windowtext windowtext; border-style: solid; border-width: 1pt; height: 16.5pt; padding: 0in 5.4pt; width: 482.25pt;" valign="bottom" width="643"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Daily Bread Ration, 1914<o:p></o:p></span></b></div>
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<tr style="height: 15.75pt;"><td nowrap="" rowspan="2" style="border-bottom-color: black; border-bottom-width: 1pt; border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid; height: 15.75pt; padding: 0in 5.4pt; width: 95.25pt;" width="127"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Country<o:p></o:p></span></b></div>
</td><td colspan="2" nowrap="" style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: black; border-right-width: 1pt; border-style: none solid solid none; height: 15.75pt; padding: 0in 5.4pt; width: 220.5pt;" valign="bottom" width="294"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Bread<o:p></o:p></span></b></div>
</td><td colspan="2" nowrap="" style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: black; border-right-width: 1pt; border-style: none solid solid none; height: 15.75pt; padding: 0in 5.4pt; width: 166.5pt;" valign="bottom" width="222"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Hard Bread<o:p></o:p></span></b></div>
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<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">metric<o:p></o:p></span></b></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 117pt;" valign="bottom" width="156"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">US/English<o:p></o:p></span></b></div>
</td><td nowrap="" style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; height: 15.75pt; padding: 0in 5.4pt; width: 76.5pt;" valign="bottom" width="102"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">metric<o:p></o:p></span></b></div>
</td><td nowrap="" style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; height: 15.75pt; padding: 0in 5.4pt; width: 1.25in;" valign="bottom" width="120"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<b><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">US/English<o:p></o:p></span></b></div>
</td></tr>
<tr style="height: 15.75pt;"><td nowrap="" style="border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 15.75pt; padding: 0in 5.4pt; width: 95.25pt;" valign="bottom" width="127"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Austria-Hungary<o:p></o:p></span></div>
</td><td nowrap="" style="height: 15.75pt; padding: 0in 5.4pt; width: 103.5pt;" valign="bottom" width="138"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">700 or 840 grams*<o:p></o:p></span></div>
</td><td nowrap="" style="border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: solid solid none; border-top-color: windowtext; border-top-width: 1pt; height: 15.75pt; padding: 0in 5.4pt; width: 117pt;" valign="bottom" width="156"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">24.5 or 29.5 ounces*<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 76.5pt;" valign="bottom" width="102"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">500 grams<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 1.25in;" valign="bottom" width="120"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">17.5 ounces<o:p></o:p></span></div>
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<tr style="height: 15.75pt;"><td nowrap="" style="border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 15.75pt; padding: 0in 5.4pt; width: 95.25pt;" valign="bottom" width="127"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">France<o:p></o:p></span></div>
</td><td nowrap="" style="height: 15.75pt; padding: 0in 5.4pt; width: 103.5pt;" valign="bottom" width="138"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">750 grams<o:p></o:p></span></div>
</td><td nowrap="" style="border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 15.75pt; padding: 0in 5.4pt; width: 117pt;" valign="bottom" width="156"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">26.5 ounces<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 76.5pt;" valign="bottom" width="102"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">600 grams<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 1.25in;" valign="bottom" width="120"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">21 ounces<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Germany**<o:p></o:p></span></div>
</td><td nowrap="" style="height: 15.75pt; padding: 0in 5.4pt; width: 103.5pt;" valign="bottom" width="138"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">750 grams<o:p></o:p></span></div>
</td><td nowrap="" style="border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 15.75pt; padding: 0in 5.4pt; width: 117pt;" valign="bottom" width="156"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">26.5 ounces<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 76.5pt;" valign="bottom" width="102"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">500 grams<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 1.25in;" valign="bottom" width="120"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">17.5 ounces<o:p></o:p></span></div>
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<tr style="height: 15.75pt;"><td nowrap="" style="border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 15.75pt; padding: 0in 5.4pt; width: 95.25pt;" valign="bottom" width="127"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Great Britain<o:p></o:p></span></div>
</td><td nowrap="" style="height: 15.75pt; padding: 0in 5.4pt; width: 103.5pt;" valign="bottom" width="138"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">450 or 570 grams*<o:p></o:p></span></div>
</td><td nowrap="" style="border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 15.75pt; padding: 0in 5.4pt; width: 117pt;" valign="bottom" width="156"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">16 or 20 ounces*<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 76.5pt;" valign="bottom" width="102"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">450 grams<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 1.25in;" valign="bottom" width="120"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">16 ounces<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Italy**<o:p></o:p></span></div>
</td><td nowrap="" style="height: 15.75pt; padding: 0in 5.4pt; width: 103.5pt;" valign="bottom" width="138"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">700 grams<o:p></o:p></span></div>
</td><td nowrap="" style="border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid; height: 15.75pt; padding: 0in 5.4pt; width: 117pt;" valign="bottom" width="156"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">24.5 ounces<o:p></o:p></span></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 76.5pt;" valign="bottom" width="102"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
</td><td nowrap="" style="border-right-color: windowtext; border-right-width: 1pt; border-style: none solid none none; height: 15.75pt; padding: 0in 5.4pt; width: 1.25in;" valign="bottom" width="120"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
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<tr style="height: 16.5pt;"><td nowrap="" style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid; height: 16.5pt; padding: 0in 5.4pt; width: 95.25pt;" valign="bottom" width="127"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Russia<o:p></o:p></span></div>
</td><td nowrap="" style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-style: none none solid; height: 16.5pt; padding: 0in 5.4pt; width: 103.5pt;" valign="bottom" width="138"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1024 grams***<o:p></o:p></span></div>
</td><td nowrap="" style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-left-color: windowtext; border-left-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid; height: 16.5pt; padding: 0in 5.4pt; width: 117pt;" valign="bottom" width="156"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">36 ounces<o:p></o:p></span></div>
</td><td nowrap="" style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; height: 16.5pt; padding: 0in 5.4pt; width: 76.5pt;" valign="bottom" width="102"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">717 grams<o:p></o:p></span></div>
</td><td nowrap="" style="border-bottom-color: windowtext; border-bottom-width: 1pt; border-right-color: windowtext; border-right-width: 1pt; border-style: none solid solid none; height: 16.5pt; padding: 0in 5.4pt; width: 1.25in;" valign="bottom" width="120"><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">25.5 ounces<o:p></o:p></span></div>
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<tr style="height: 15.75pt;"><td nowrap="" style="height: 15.75pt; padding: 0in 5.4pt; width: 469.5pt;" valign="bottom" width="626"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">*Rations amounts varied, dependent on a number of factors such as type of unit and proximity to the front lines.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">**Same bread ration weight in WWII<o:p></o:p></span></div>
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<tr style="height: 15.75pt;"><td nowrap="" style="height: 15.75pt; padding: 0in 5.4pt; width: 469.5pt;" valign="bottom" width="626"><div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">***Originally measured in the Tsarist-era system of measures. The wartime bread ration was<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"> 2.5 "funt" (фунт). One funt=approx. 409.5 grams</span><br />
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In the French Army, fresh bread was commonly in the form of <b><i>pain ordinaire</i></b><i>,<b> </b></i>literally “ordinary bread”, but perhaps more aptly translated as “standard bread”. Pain ordinaire was produced in round loaves of 1500 grams in weight: two daily rations. It was a round, flattened loaf approximately 270 mm in diameter and 97 mm in height (approx. 10.5 x 4 inches). It had a somewhat tough crust, a dense crumb and fairly low moisture content which allowed it to remain edible (after 18 hours of "ressuage", or resting after baking to allow for venting of excess moisture) for up to <span class="hps">five or six days</span> <span class="hps">in summer</span> <span class="hps">or eight</span> days <span class="hps">in winter, </span>and to stand up to rough handling while in transport.</div>
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Pain ordinaire was normally made using a levain* (starter) for leavening. Using levain, rather than yeast, enhanced the bread’s ability to keep longer without going stale. And as a levain is made from supplies already on hand, flour and water, it obviates the need to use scarce transportation resources to keep the army bakeries supplied with yeast. Brewer’s yeast was authorized for use in extenuating circumstances, but only for a day until a starter from leftover dough could be produced. With the occupation of Belgium and the loss of much of their logistical support, pain ordinaire was supplied to the Belgian army. However, many Belgians disliked the somewhat tangy taste of French pain ordinaire made with levain, instead preferring the yeast-leavened version.</div>
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<i>* Levain is the French term for a mixture of flour and water that has been colonized by yeasts and bacteria.</i></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-fa0qFAMMUoU/VUe_cC1LNMI/AAAAAAAAUho/OieLfYesPt0/s1600/French%2Bsoldiers%2Bcarrying%2Bdinner.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="http://4.bp.blogspot.com/-fa0qFAMMUoU/VUe_cC1LNMI/AAAAAAAAUho/OieLfYesPt0/s320/French%2Bsoldiers%2Bcarrying%2Bdinner.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="font-size: medium; text-align: center;">
French soldiers carrying their dinner, soup and bread, 1915.<br />
The bread is <i>pain ordinaire</i> or <i>pain biscuit<span style="text-align: start;">é</span></i>. </div>
<div style="font-size: medium; text-align: center;">
gallica.bnf.fr / Biblioteque nationale de France</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Ewywb7GDQe8/VUfDm_NOGII/AAAAAAAAUh8/pFdLGp1zKIE/s1600/Pain%2Bordinaire_Amiens_1914.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="http://2.bp.blogspot.com/-Ewywb7GDQe8/VUfDm_NOGII/AAAAAAAAUh8/pFdLGp1zKIE/s320/Pain%2Bordinaire_Amiens_1914.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: small;">At Amiens (Somme) a pile of pain ordinaire on the ground, awaiting transport.</span></span></td></tr>
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<b><i>Pain biscuité</i></b> (biscuit bread) was <b><i>pain ordinaire</i></b> prepared
in a slightly different manner and baked longer to produce bread with lower
moisture content in order to increase its keeping qualities to 20-25 days. Of
approximately the same size and shape as pain ordinaire, <b><i>pain biscuité</i></b> had a
slightly flatter shape, a thicker crust and weighed 1400 grams (~50 ounces) due to its
lower moisture content. The daily bread ration for <b><i>pain biscuité</i></b> was 700
grams. As it was less susceptible to mold, <i>pain
biscuité</i> made with brewer’s yeast and cooled for 24 hours could be stored
for as long as 18 to 20 days, but was recommended to be used by the 10<sup>th</sup>
day.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-c92aPEquXLE/VVP76cvZvWI/AAAAAAAAUsM/kLfNQPIa8yc/s1600/Soldiers%2Bunloading%2Bbread%2B%26%2Btobacco.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="http://1.bp.blogspot.com/-c92aPEquXLE/VVP76cvZvWI/AAAAAAAAUsM/kLfNQPIa8yc/s400/Soldiers%2Bunloading%2Bbread%2B%26%2Btobacco.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Arrival of bread and tobacco rations by truck.</span></td></tr>
</tbody></table>
The round shape and thick crust of pain ordinaire made for a sturdy loaf that could endure being tossed about during the transportation process. The mission of the ration parties was one of the more dangerous of World War I, as soldiers would have to leave the relative (emphasis placed on "relative") safety of the front-line trenches.<br />
<a href="http://1.bp.blogspot.com/-c92aPEquXLE/VVP76cvZvWI/AAAAAAAAUsM/kLfNQPIa8yc/s1600/Soldiers%2Bunloading%2Bbread%2B%26%2Btobacco.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<tr><td><a href="http://3.bp.blogspot.com/-du8W8lEuhxs/VVakO4LF7sI/AAAAAAAAUuo/mQG8ZPTcRaQ/s1600/Poilu%2BRation%2BParty.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="http://3.bp.blogspot.com/-du8W8lEuhxs/VVakO4LF7sI/AAAAAAAAUuo/mQG8ZPTcRaQ/s400/Poilu%2BRation%2BParty.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><span style="font-size: small;">Several methods to transport pain ordinaire to the front-line trenches were improvised.<br />One was to impale the loaves on a stick and carry between two soldiers, as illustrated above. </span><br />
<span style="font-size: small;">Twine could also be </span><span style="font-size: small;">passed through the center of the loaves</span><span style="font-size: small;"> to string several loaves together</span><br />
<span style="font-size: small;">for transport.</span></td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Y4SUbq6-p2M/VVPzwP7CWOI/AAAAAAAAUr0/zD30kk-Bskc/s1600/Boche%2Bprisoners%2Btransporting%2Bbread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Y4SUbq6-p2M/VVPzwP7CWOI/AAAAAAAAUr0/zD30kk-Bskc/s400/Boche%2Bprisoners%2Btransporting%2Bbread.JPG" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;"><span style="font-size: small;">At Camp Coëtquidan (Brittany), German prisoners of war prepare <i>pain ordinaire</i> for transport.</span><br />
<span style="font-size: small;">Note the <i>baisure </i>(part of the loaf with no crust) on the sides of the loaves, resulting from the loaves being placed close to each other in the oven. While it does affect the keeping qualities by leaving an entry point for moisture, it does not affect taste or texture. Apparently these loaves were intended for immediate consumption.</span></td></tr>
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<br />
A third type of bread was the French WWI version of hardtack, "pain de guerre" (war bread). It was a departure from the traditional type of hard bread or hard tack in that pain de guerre included leavening. While it didn't have the long-time storage capability of previous hard breads, it was more palatable and less likely to cause digestive problems.</div>
<div style="text-align: left;">
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<div style="text-align: left;">
There were many sources for bread in the French Army. Bread could be procured from civilian bakeries in time of extreme need, but was more commonly produced in permanent army bakeries, field ovens or in rolling ovens (“boulangeries roulantes”) that accompanied units in the field. </div>
<div style="text-align: left;">
Even while moving daily and under adverse conditions, field bakeries equipped with <i>boulangeries roulantes</i> were expected to be able to produce an output of not less than six batches of bread in twenty-four hours, The production of a bakery unit of 32 <i>boulangeries roulantes</i> was rated at 26,880 rations (13,440 loaves) per day.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-8K16fArTEXM/VVVXQ5fCCzI/AAAAAAAAUuE/FDPQ9OYBQn8/s1600/Field%2Boven%2B1914_2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-8K16fArTEXM/VVVXQ5fCCzI/AAAAAAAAUuE/FDPQ9OYBQn8/s400/Field%2Boven%2B1914_2.JPG" width="346" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(above and below)<br />Testing field ovens (boulangeries roulantes), Argenteuil (suburb of Paris)</span><span style="font-size: small;">, 6 May, 1914</span><span style="font-size: small;">.</span></td></tr>
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<a href="http://2.bp.blogspot.com/-9IFVosLCFHk/VWPckleOONI/AAAAAAAAU1k/hU9ME4TkVpQ/s1600/Field%2Boven%2B1914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://2.bp.blogspot.com/-9IFVosLCFHk/VWPckleOONI/AAAAAAAAU1k/hU9ME4TkVpQ/s400/Field%2Boven%2B1914.JPG" width="400" /></a></div>
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Coming soon, how to make your own <i>pain ordinaire</i> (see photos below). </div>
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I need to tweak the formula just <i>one</i> more time before unleashing it. </div>
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<a href="http://3.bp.blogspot.com/-J7-u5fU3BDY/VWPSodz0gUI/AAAAAAAAUyo/UaDpNT1IGyY/s1600/IMG_1838%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-J7-u5fU3BDY/VWPSodz0gUI/AAAAAAAAUyo/UaDpNT1IGyY/s400/IMG_1838%255B1%255D.JPG" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-S2SpSQ1vMSs/VWPVQNwNtyI/AAAAAAAAU1A/kJhAonAuouo/s1600/Pain%2BOrdinaire%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-S2SpSQ1vMSs/VWPVQNwNtyI/AAAAAAAAU1A/kJhAonAuouo/s400/Pain%2BOrdinaire%2B1.JPG" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-YX2QJI8KonY/VWPVhhe8s2I/AAAAAAAAU1Q/ZYhmEeiBG3s/s1600/Pain%2BOrdinaire%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-YX2QJI8KonY/VWPVhhe8s2I/AAAAAAAAU1Q/ZYhmEeiBG3s/s400/Pain%2BOrdinaire%2B2.JPG" width="400" /></a></div>
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<br />
<div class="MsoNormal">
<b><span lang="FR">Sources<o:p></o:p></span></b></div>
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<span lang="FR">L'Intendance
en Campagne, <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">enri
Charles-Lavauzelle, Éditeur militaire (Military publisher), Paris, 1914<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="FR">No. 96<u>bis</u>,
Instruction sur les Boulangeries Légères de Campagne<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">Henri
Charles-Lavauzelle, Éditeur militaire (Military publisher), Paris, 1901<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="FR">No. 96,
Subsistances Militaires, Boulangeries Roulantes de Campagne<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">Henri
Charles-Lavauzelle, Éditeur militaire (Military publisher), Paris, 1910<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="FR">No. 96,
Subsistances Militaires, Boulangeries Roulantes de Campagne<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span lang="FR">Henri
Charles-Lavauzelle, Éditeur militaire (Military publisher), Paris, 1915<o:p></o:p></span></div>
<br />Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com3tag:blogger.com,1999:blog-8564181829512529633.post-55980896636191193862014-04-22T18:37:00.000-04:002014-06-15T23:10:03.676-04:00A Mess Tin Primer, Part III<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: inherit;">Bowls, Boilers and Meat Cans</span></b></div>
<span style="font-family: inherit;">In this post we will delve into the subject of non-Kochgeschirr type mess tin design in the 20th century. Mess tins followed many different design paths as a result of the requirements dictated by </span><span style="font-family: inherit;">field feeding systems, methods of transport in individual equipment, manufacturing capabilities, and availability of materials.</span><br />
<span style="font-family: inherit;"><b><br /></b>
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<b><b><span style="font-family: inherit;">Austro-Hungarian Mess Tins and Descendants</span></b></b></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Austria -Hungary produced two distinct designs of mess tin, the M1899 and the M1912. Their service life in the Austro-Hungarian army was cut short by the end of WWI and the breakup of the Hapsburg empire, but their descendants served on in the armies of Bulgaria, Czechoslovakia, Hungary, Romania and Yugoslavia.</span><br />
<span style="font-family: inherit;"><br /></span>
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<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-family: inherit;">M1899</span></span></div>
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<span style="font-family: inherit;">The M1899 was a bowl with an inverted lid that served as a plate Originally produced in tinned steel, during WWI it was manufactured in enamelled steel.</span><br />
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-poH2qvVWaFM/U55fE4sbJEI/AAAAAAAAGco/H8B1iLhbW6o/s1600/KuK_M1899_En_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-poH2qvVWaFM/U55fE4sbJEI/AAAAAAAAGco/H8B1iLhbW6o/s1600/KuK_M1899_En_1.JPG" height="203" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Austro-Hungarian M1899 - enameled steel</span><br />
<span style="font-family: inherit; font-size: small;"><span style="background-color: white;">(</span>http://63kuk.weebly.com<span style="background-color: white;">)</span></span></td></tr>
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<span style="font-family: inherit;">After WWII, Bulgaria produced an aluminum version that was nearly identical to the original M1899.</span><br />
<span style="font-family: inherit;"><br /></span>
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<a href="http://2.bp.blogspot.com/-OClGa0uDEgM/UsiwwZdV_7I/AAAAAAAAFQI/QcKY_kfQ7EE/s1600/BU_WP_01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-OClGa0uDEgM/UsiwwZdV_7I/AAAAAAAAFQI/QcKY_kfQ7EE/s1600/BU_WP_01.JPG" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-OQLy2gZreCo/UsiwxcyADYI/AAAAAAAAFQY/e60_YsyKr3o/s1600/BU_WP_02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-OQLy2gZreCo/UsiwxcyADYI/AAAAAAAAFQY/e60_YsyKr3o/s320/BU_WP_02.JPG" height="258" width="320" /></span></a></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IWz5dJ7NRCU/U1HY5cA86aI/AAAAAAAAGSc/WZGdvcYnyCU/s1600/BU_PostW_7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-IWz5dJ7NRCU/U1HY5cA86aI/AAAAAAAAGSc/WZGdvcYnyCU/s1600/BU_PostW_7.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: small;">A later version of the Bulgarian mess tin contained two plates and eliminated the two hinged strap loops on the side.</span></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5rpaJ0haku8/Usiwx04amGI/AAAAAAAAFQs/N3M8KFPpyP8/s1600/CZ_1925.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-5rpaJ0haku8/Usiwx04amGI/AAAAAAAAFQs/N3M8KFPpyP8/s320/CZ_1925.jpg" height="236" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><span style="text-align: start;">Czechoslovakia designed a mess tin similar to the M1899, but with a wire handle that also served to secure the lid when folded. This </span>Czech mess tin entered production in 1925.</span><br />
<span style="font-family: inherit; font-size: small;">(<span style="text-align: start;"> </span>http://www.digitaltmuseum.se)</span></td></tr>
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The post-WWII Czech mess tin was a further development, with the addition of an insert with a folding handle. The larger container has a capacity of 1.25 liters, the smaller has a capacity of 0.85 liters, and the lid 0.3 liters. It was apparently produced for quite a number of years: I have 2 in my collection, dated 1951 and 1972.</div>
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<tr><td style="text-align: center;"><br />
<span style="font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://3.bp.blogspot.com/-5Xud4Qmp9tg/UsiwzqiVdNI/AAAAAAAAFQw/IzNrptj8rfo/s1600/CZ_WP_02.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-5Xud4Qmp9tg/UsiwzqiVdNI/AAAAAAAAFQw/IzNrptj8rfo/s320/CZ_WP_02.JPG" height="293" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Post-WWII Czech mess tin. </span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tsPI3s2IDLE/UsiwzJivCWI/AAAAAAAAFQo/BoSwXYLdTQY/s1600/CZ_WP_01.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-tsPI3s2IDLE/UsiwzJivCWI/AAAAAAAAFQo/BoSwXYLdTQY/s320/CZ_WP_01.JPG" height="184" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Post-WWII Czech mess tin. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YHQL8n_sZRc/Uwl8SB6peyI/AAAAAAAAF0g/M9aN54hWSt0/s1600/Yugo_M1899_Web.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-YHQL8n_sZRc/Uwl8SB6peyI/AAAAAAAAF0g/M9aN54hWSt0/s1600/Yugo_M1899_Web.JPG" height="275" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small; text-align: left;">Prior to WWII, Yugoslavia produced their own variant with a lid and insert.</span><br />
<span style="font-family: inherit; font-size: small;">(http://www.ebay.com)</span></td></tr>
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<span style="font-family: inherit;">M1912</span></div>
<span style="font-family: inherit;">The Austro Hungarian M1912 was one of the most unusual designs of mess tins, consisting of a rectangular base with a handle that folded to one side, and a plate/lid with a folding wire handle. It was intended to replace the M1899.</span><br />
<span style="font-family: inherit;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5xEYVX6axhw/UsixoNOh27I/AAAAAAAAFSs/87_mpZjGX4g/s1600/KuK_M1912.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-5xEYVX6axhw/UsixoNOh27I/AAAAAAAAFSs/87_mpZjGX4g/s320/KuK_M1912.jpg" height="170" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">The original version of the M1912 was enamelled steel.</span><br />
<span style="font-family: inherit; font-size: small;">(http://63kuk.weebly.com)</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RM65CzTUujo/UruL8nCfyTI/AAAAAAAAEcs/nT2c7p3-X94/s1600/HU_34M_01.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-RM65CzTUujo/UruL8nCfyTI/AAAAAAAAEcs/nT2c7p3-X94/s320/HU_34M_01.JPG" height="237" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small; text-align: start;">Hungary later produced the 34M, an aluminum version of the M1912. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-slIX4u4UTeA/UruL9H5ZhWI/AAAAAAAAEc4/Vx525qBBubE/s1600/HU_34M_02.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-slIX4u4UTeA/UruL9H5ZhWI/AAAAAAAAEc4/Vx525qBBubE/s320/HU_34M_02.JPG" height="211" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small; text-align: start;">The Hungarian 34M</span><span style="font-size: small; text-align: start;"> was replaced post-WWII by the 65M (refer to Part II for a description of the 65M).</span></span></td></tr>
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<b><span style="font-family: inherit;">Belgium</span></b></div>
<span style="text-align: center;"><span style="font-family: inherit;">There was no model number assigned to this pre-WWII Belgian mess tin. It was offically named the "Aluminum mess tin for infantry". A shortened version of previous models, it was designed to fit the model 1930 backpack.</span></span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mHw6QIeUOAY/UpvVKHoe0lI/AAAAAAAAEMo/WSOUHMkQvqs/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-mHw6QIeUOAY/UpvVKHoe0lI/AAAAAAAAEMo/WSOUHMkQvqs/s400/DSC_0028.JPG" height="267" width="400" /></span></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6hEQi_F5KCU/Upvf3avT_CI/AAAAAAAAEM8/YAkQxzyiEik/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-6hEQi_F5KCU/Upvf3avT_CI/AAAAAAAAEM8/YAkQxzyiEik/s320/DSC_0029.JPG" height="285" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Belgian mess tin.</span></td></tr>
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<b><span style="font-family: inherit;">China</span></b></div>
<span style="font-family: inherit;">The Chinese produced a mess tin similar to the Japanese Type 38. It was unusual in that, unlike other boiler-type mess kits, it had no integral metal handle for the body or lid. Instead, it was equipped with a rather cumbersome system of a fabric belt that was atrached through two wire loops on either side for carrying, with a leather strap permanently attached to a metal loop in the back for holding the lid in place during transport.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WZNMqsZ0b9g/UqOlvUCIsdI/AAAAAAAAEOE/EL83QD4h7S4/s1600/CH_01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-WZNMqsZ0b9g/UqOlvUCIsdI/AAAAAAAAEOE/EL83QD4h7S4/s320/CH_01.jpg" height="257" width="320" /></span></a></td></tr>
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<b><span style="font-family: inherit; font-size: small;">Denmark</span></b></div>
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<span style="font-family: inherit; font-size: small;">The only photos I have seen of this type of tin have been unpainted. As the seller of this example said that it was originally part of a set of German individual field gear from WWII, it was quite possibly painted before being reissued as was the case with many captured mess tins.</span></div>
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<span style="font-family: inherit;"><a href="http://2.bp.blogspot.com/-aoai8aVntVw/UpvOXq8eMMI/AAAAAAAAELU/2Xt1nP6L9s4/s1600/Danish_Edit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aoai8aVntVw/UpvOXq8eMMI/AAAAAAAAELU/2Xt1nP6L9s4/s320/Danish_Edit.JPG" height="280" width="320" /></a> </span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-g2yuyZh4BJg/UpvP8sGrQaI/AAAAAAAAEL8/PlQk1DiHWm4/s1600/DSC_0031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-g2yuyZh4BJg/UpvP8sGrQaI/AAAAAAAAEL8/PlQk1DiHWm4/s320/DSC_0031.JPG" height="318" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Danish pre-WWII mess tin.</span><br />
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<b><span style="font-family: inherit;">France</span></b></div>
<span style="font-family: inherit;">One of the earliest French individual mess kits was the gamelle individuelle modelle 1852. It was in essence a tapered bowl with a lid. A short chain attached the handles to the lid. In World War I, French soldiers often removed the chain as it was not conducive to proper noise discipline. In WWI the </span><span style="text-align: center;">modèle </span><span style="font-family: inherit;">1852 was issued with a plate that fit inside of the mess kit bowl, under the lid. A detachable handle allowed the plate to be used as a frying pan.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2LAslJ1CVsY/U1SERAD95JI/AAAAAAAAGUs/DZ1JeqkNq2k/s1600/FR_M1852_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-2LAslJ1CVsY/U1SERAD95JI/AAAAAAAAGUs/DZ1JeqkNq2k/s1600/FR_M1852_2.jpg" height="320" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Modèle 1852</span><span style="font-size: small;">(</span><span style="font-size: small; text-align: start;"> </span><span style="color: black;">http://www.digitaltmuseum.se<span style="font-size: small;">)</span></span></td></tr>
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The M1852 was superseded by the M1935 mess tin. The M1935 followed the Kochgeschirr-type configuration with an insert, but was unique in having a rectangular shape.<span style="font-family: inherit;"><br /></span>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-y0xUflVmvwA/Usiw1dCft-I/AAAAAAAAFRI/P0YIvW1tP8k/s1600/FR_M35_01.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-y0xUflVmvwA/Usiw1dCft-I/AAAAAAAAFRI/P0YIvW1tP8k/s320/FR_M35_01.JPG" height="267" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Modèle M1935</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NbtU4WzEb8I/UyZvT_uyBuI/AAAAAAAAF4g/yT1ZUGS5iWk/s1600/FR_M35_03.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-NbtU4WzEb8I/UyZvT_uyBuI/AAAAAAAAF4g/yT1ZUGS5iWk/s1600/FR_M35_03.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Modèle 1935 with lid removed and insert.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-57wkr1IsXxM/UyZv97DVrlI/AAAAAAAAF4w/FEhqhvwRsTE/s1600/FR_M35_04.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-57wkr1IsXxM/UyZv97DVrlI/AAAAAAAAF4w/FEhqhvwRsTE/s1600/FR_M35_04.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Modèle 1935 rear, showing the lid handle.</span></td></tr>
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<span style="text-align: center;">F</span>rench mess kit design went through another radical change with the Modèle 1952.<span style="text-align: center;"> </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_DFxooGaYcI/UqO0WRc-smI/AAAAAAAAEO4/rmTd6_2JoGA/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-_DFxooGaYcI/UqO0WRc-smI/AAAAAAAAEO4/rmTd6_2JoGA/s320/DSC_0004.JPG" height="211" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">The three component pieces on the left can be stacked to make a compact package for transport, as shown to the right in the photo.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eJ2h2u3if2E/UqO3GpYgV-I/AAAAAAAAEPo/K9sqrOAqGJ8/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-eJ2h2u3if2E/UqO3GpYgV-I/AAAAAAAAEPo/K9sqrOAqGJ8/s320/DSC_0008.JPG" height="214" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">French </span><span style="font-size: small;">modèle </span><span style="font-family: inherit; font-size: small;">1952 stowed for transport.</span></td></tr>
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<b><span style="font-family: inherit;">Great Brtiain</span></b></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The British D-shaped mess kit possibly holds the record for the longest service record. Making its first appearance in 1813, it underwent few basic changes until </span><span style="font-family: inherit;">the introduction of the British Army's Pattern 37 individual field gear. The Pattern 37 mess tin was a completely new design, consisting of two rectangular containers, one slightly larger than the other to allow the smaller tin to be stowed inside. </span><span style="font-family: inherit;">It was simple, compact, and versatile. The Pattern 37 mess tin continued to serve long after WWII. Initially made of aluminum, with the advent of WWII and wartime shortages the pre-war Pattern 37s were withdrawn, melted down and replaced with tinned steel versions. After the war, aluminum production resumed.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mowVd7GOmdU/U1HZFAxKJhI/AAAAAAAAGS8/ve06tWixSoI/s1600/UK_P37_11.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-mowVd7GOmdU/U1HZFAxKJhI/AAAAAAAAGS8/ve06tWixSoI/s1600/UK_P37_11.JPG" height="256" width="320" /></a><br />
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<a href="http://1.bp.blogspot.com/-aq6Z86U_9Lo/U1HZDcsYRqI/AAAAAAAAGSs/YesmSKtcrlY/s1600/UK_P37_08.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aq6Z86U_9Lo/U1HZDcsYRqI/AAAAAAAAGSs/YesmSKtcrlY/s1600/UK_P37_08.JPG" height="240" width="320" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">British Pattern 37 Mess Tin. This example is a mismatched set, the larger tin manufactured in 1941, the smaller in 1942. Both are constructed of tinned steel. The top photograph shows the tins with handles folded and stowed for transport.</span><br />
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<tr><td><a href="http://1.bp.blogspot.com/-7HCTIm_y0XM/U1HZD-OkTDI/AAAAAAAAGS0/drf6wThaDMI/s1600/UK_P37_10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-7HCTIm_y0XM/U1HZD-OkTDI/AAAAAAAAGS0/drf6wThaDMI/s1600/UK_P37_10.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Comparison of WWII tinned steel P37 (left, 1941/1942), with an aluminum post-WWII (right, 1952).</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-joEemrL7GxU/UruMRLen7PI/AAAAAAAAEdE/UCL6OzRWOq8/s1600/UK_P37_01.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-joEemrL7GxU/UruMRLen7PI/AAAAAAAAEdE/UCL6OzRWOq8/s320/UK_P37_01.JPG" height="211" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small; text-align: start;">In the post-WWII era the Pattern 37 was copied, often with modifications, by several nations.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_PS3fLTooGA/UruMRxl8leI/AAAAAAAAEdI/piAxkhRYuVc/s1600/UK_P37_02.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-_PS3fLTooGA/UruMRxl8leI/AAAAAAAAEdI/piAxkhRYuVc/s320/UK_P37_02.JPG" height="212" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">The two tins of a Pattern 37 type mess tin nested together for transport.</span></td></tr>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Australia manufactured a highly modified version based of the UK Pattern 37 design. It had approximately the same width and length, but was shallower (</span>~<span style="font-family: inherit;">1.5 inches vs. </span>~<span style="font-family: inherit;">2.5 inches) and had two handles that folded to the sides:</span><br />
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<a href="http://3.bp.blogspot.com/-t4By9oUUqeE/U1HeVNYhbNI/AAAAAAAAGT0/nsBzRvIdgFE/s1600/AU_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-t4By9oUUqeE/U1HeVNYhbNI/AAAAAAAAGT0/nsBzRvIdgFE/s1600/AU_1.JPG" height="262" width="320" /></a></div>
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<b><span style="font-family: inherit;">Italy</span></b></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The Modello 1896 mess tin was the last in a series of mess tins that began with the Mod.1872. All were similar </span>"D" shape <span style="font-family: inherit;">designs of tinned steel. </span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-56rjRN_Z7zc/Ux0hunGbW4I/AAAAAAAAF3s/AEA5ssEa-fM/s1600/IT_M1896_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-56rjRN_Z7zc/Ux0hunGbW4I/AAAAAAAAF3s/AEA5ssEa-fM/s1600/IT_M1896_3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Italian Mod. 1896</span></td></tr>
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<span style="font-family: inherit;">The Modello 1930 was a departure from earlier designs in that it was constructed of aluminum. There were two versions: a large version, primarily intended to be used by Alpini (Alpine troops), and a smaller version for regular units. Including the lid, the large version was 13.8 cm high x 19.5 cm wide, the small version 12.8 cm high x 16.0 cm wide.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mod.1930 (large)</span></td></tr>
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<a href="http://2.bp.blogspot.com/-RndUcW0Asso/Uwodg18BLQI/AAAAAAAAF1M/BEzSudDfsnk/s1600/IT_M30_01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"></span></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mod.1930 (large)</span></td></tr>
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A post-WWII model has an interesting design consisting of a body and two lids. Each lid has a wire handle and a stud on the opposite side, with the handles and studs on reversed sides for the two pieces. This allows the two lids to be placed over the top and bottom of the mess tin body and the wire handle to be looped over the studs on the other lid. The dimensions are the same as the small Mod.1930.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-21ZTKjgaNFE/U1HMDpx8c0I/AAAAAAAAGNo/qkaaJET40to/s1600/IT_PostW_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-21ZTKjgaNFE/U1HMDpx8c0I/AAAAAAAAGNo/qkaaJET40to/s1600/IT_PostW_1.JPG" height="319" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Italian Post-WWII Mess Tin</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-V1rHuj3HHEE/U1HLMc5ro2I/AAAAAAAAGNQ/TMygxpCOzjs/s1600/IT_PostW_2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-V1rHuj3HHEE/U1HLMc5ro2I/AAAAAAAAGNQ/TMygxpCOzjs/s1600/IT_PostW_2.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Italian Post-WWII Mess Tin</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vJqQ41BCT6k/U1HLM3H857I/AAAAAAAAGNY/ITRMo4IOwx8/s1600/IT_PostW_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-vJqQ41BCT6k/U1HLM3H857I/AAAAAAAAGNY/ITRMo4IOwx8/s1600/IT_PostW_3.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Comparison of Italian post-WWII mess kit (left) and Modello 30, large version. </span></td></tr>
</tbody></table>
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<div style="text-align: center;">
<b><span style="font-family: inherit;">Japan</span></b></div>
Japanese soldiers in the field were for the most part responsible for the preparation individual rations while in the field, resulting in their mess tin nomenclature of han-gou ("rice cooker"). <span style="font-family: inherit;">The Type 38 (1905) mess tin was apparently derived from Western models. Although </span>kidney-shaped as in the Kochgeschirr, it was an <span style="font-family: inherit;">austere design: no handle on the lid, only one strap loop on the front, and stud-type handle lugs that closely resembled the Swiss design, although it did have an </span><span style="font-family: inherit;">insert as in the British D-shaped mess tin.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-5EOKYZ0W4as/UsixnCJAxYI/AAAAAAAAFSo/jT3-L-NHHKY/s320/JA_T38_01.JPG" height="320" style="margin-left: auto; margin-right: auto;" width="311" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Reproduction Japanese Type 38.</span></td></tr>
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<a href="http://4.bp.blogspot.com/-5EOKYZ0W4as/UsixnCJAxYI/AAAAAAAAFSo/jT3-L-NHHKY/s1600/JA_T38_01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-2JgfSL7n964/UsixnrtAN6I/AAAAAAAAFSw/ghjklRRG6qk/s320/JA_T38_02.JPG" height="257" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Type 38 lid and insert.</span></td></tr>
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<a href="http://1.bp.blogspot.com/-2JgfSL7n964/UsixnrtAN6I/AAAAAAAAFSw/ghjklRRG6qk/s1600/JA_T38_02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"></span></a></div>
The Japanese were unique in issuing their officers a completely different type of mess tin. It was rectangular, with a lid and insert.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Yx7d3oWlFCU/Uxzfq7ZrJEI/AAAAAAAAF2o/YVvaxgabvZs/s1600/IJA_Officer_02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Yx7d3oWlFCU/Uxzfq7ZrJEI/AAAAAAAAF2o/YVvaxgabvZs/s1600/IJA_Officer_02.jpg" height="238" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="text-align: start;">Earlier pattern Japanese officer's mess tin.<br />(http://s1303.photobucket.com/user/Shinden1946/media/183sk30k_zpse69e22d4.jpg.htm</span><span style="text-align: start;">l</span><span style="text-align: start;">)</span></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-__KqmfxaYAc/UxzcEvAacII/AAAAAAAAF18/q7MHB33E8O8/s1600/IJA_Officer_01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-__KqmfxaYAc/UxzcEvAacII/AAAAAAAAF18/q7MHB33E8O8/s1600/IJA_Officer_01.jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Imperial Japanese Army officer's mess tins. The later pattern on the left is longer, narrower and lacks the bail of the earlier pattern on the right.<br />(<span style="text-align: start;">http://www.wehrmacht-awards.com/forums/showthread.php?t=699472</span>) </span></td></tr>
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The modern Korean mess tin is a close copy of the Japanese Type 38, with the exception of the gold-colored interior.<br />
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<div style="text-align: center;">
<b>Netherlands</b></div>
<span style="font-family: inherit;">The Dutch Model 15 mess tin was in use at the start of WWII. It was a rather simple conventional design of tinned steel.</span> <span style="font-family: inherit;"><br /></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><span style="font-family: inherit;"><img height="320" src="https://www.militariaplaza.nl/images/stories/virtuemart/product/08451_3.jpg" style="margin-left: auto; margin-right: auto;" width="304" /></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"></td></tr>
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<div style="text-align: center;">
<span style="font-family: inherit;"><img height="309" src="https://www.militariaplaza.nl/images/stories/virtuemart/product/08451_2.jpg" width="320" /></span></div>
<div style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><span style="font-family: inherit;"><img height="320" src="https://www.militariaplaza.nl/images/stories/virtuemart/product/08451_3.jpg" style="margin-left: auto; margin-right: auto;" width="305" /></span></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="background-color: white; font-family: inherit; font-size: small; text-align: left;"><span style="color: #544f4c;"><span style="line-height: 21.762176513671875px;">Dutch Mess Tin Model 1915 (etensblik M.15).</span></span><br /><span style="color: #544f4c;"><span style="line-height: 21.762176513671875px;">Nederlandse eetketel model 1915 (etensblik M.15).</span></span></span><br />
<span style="background-color: white; font-family: inherit; font-size: small; text-align: left;">(https://www.militariaplaza.nl/holland-dutch-34/dutch-mess-kit-m15-1-detail)</span><br />
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<span style="font-family: inherit; font-size: small;"><br /></span>
<span style="font-size: small;"><span style="font-family: inherit; text-align: start;">Post-WWII, the Dutch manufactured a close copy of the</span><span style="text-align: start;"> British Pattern 37</span><span style="font-family: inherit; text-align: start;"> mess tin of a</span><span style="text-align: start;"> corrosion resistant steel alloy:</span></span></div>
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<span style="font-size: small; margin-left: 1em; margin-right: 1em;"><a href="http://1.bp.blogspot.com/-U_sDkvEHUyQ/U1HY9uw87yI/AAAAAAAAGSk/J83ZTBXohFc/s1600/NL_PostW_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-U_sDkvEHUyQ/U1HY9uw87yI/AAAAAAAAGSk/J83ZTBXohFc/s1600/NL_PostW_1.JPG" height="244" width="320" /></a></span></div>
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<div style="text-align: center;">
<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;">Soviet Union</span></b><br />
<div style="text-align: left;">
<span style="font-family: inherit;">Prior to the adoption of the more familiar M36 previously discussed, the Soviet Union produced a simple bucket-type mess tin</span><span style="font-family: inherit;">, the M24. It had a rather large capacity of 2 liters and was constructed </span>of tinned steel. The M24 continued to be manufactured into the 1950s. A shorter version, the M27, was manufactured for the Soviet Navy. It was made of aluminum, with a steel wire bail.<span style="font-family: inherit;"> </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YqyuE779OmY/U1HiB_CBP4I/AAAAAAAAGUE/WyitPlsAbw8/s1600/RU_M1924_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-YqyuE779OmY/U1HiB_CBP4I/AAAAAAAAGUE/WyitPlsAbw8/s1600/RU_M1924_1.JPG" height="286" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Soviet M24 Mess Tin, post-WWII manufacture.</span></td></tr>
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<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;">Sweden</span></b></div>
<span style="font-family: inherit;">As we saw in an earlier post, Sweden designed some rather handsome mess tins in copper. In 1895 they were replaced by a less expensive aluminum mess tin, the m/1895. A tinned steel version was produced during WWI. </span><span style="font-family: inherit;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-001_-khU00Y/Uxzi4_MNeFI/AAAAAAAAF28/C4V3qTcDRiA/s1600/SW_M1895_01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-001_-khU00Y/Uxzi4_MNeFI/AAAAAAAAF28/C4V3qTcDRiA/s1600/SW_M1895_01.jpg" height="320" width="274" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Swedish m/1895.<br /><span style="text-align: start;">The lid handle had a slot which fit over the strap loop, and had </span><span style="text-align: start;">two folding rings into which a stick or a bayonet could be inserted to extend the handle's length when using the lid as a frying pan.</span></span></td></tr>
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</span><br />
<span style="font-family: inherit;">The m/1895 was replaced by the stainless steel </span>Kokkärl m/40. It was shorter than the m/1895 and the shape changed from "kidney" to oval. Due to costs an aluminum version, the m/44, entered production in 1944. <span style="font-family: inherit;">In my sometimes-not-so-humble opinion, the </span>Kokkärl m/40<span style="font-family: inherit;"> is the Mercedes Benz of mess tins. Not only is it nearly indestructible, it was issued with a well-designed set of accessories: windscreen, alcohol stove, fuel bottle, cup, eating utensils, etc.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VBfsHfMcJhE/U1SKMLgetKI/AAAAAAAAGVA/T7PaGyEVs7k/s1600/SW_M40_01.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-VBfsHfMcJhE/U1SKMLgetKI/AAAAAAAAGVA/T7PaGyEVs7k/s1600/SW_M40_01.JPG" height="297" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Kokkärl m/40</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-a8HhayP63g8/UxzcT3iQ17I/AAAAAAAAF2Y/iFhHHUkp4OA/s1600/SW_M40_02.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-a8HhayP63g8/UxzcT3iQ17I/AAAAAAAAF2Y/iFhHHUkp4OA/s1600/SW_M40_02.JPG" height="185" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Stainless steel Kokkärl m/1940 (left) and aluminum </span><span style="font-size: small; text-align: start;">m/1944 (right).<br />The two versions may be easily identified by the ridges near the top of the body: the stainless steel version has one ridge, the aluminum has two.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5Tgs49_4p5A/UxzcYE7PkGI/AAAAAAAAF2g/0wim1rJTFok/s1600/SW_M40_03.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-5Tgs49_4p5A/UxzcYE7PkGI/AAAAAAAAF2g/0wim1rJTFok/s1600/SW_M40_03.JPG" height="233" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Kokkärl m/1940 with windscreen, alcohol stove and fuel bottle.</span></td></tr>
</tbody></table>
<div style="text-align: center;">
<b><span style="font-family: inherit;">United States</span></b></div>
<span style="font-family: inherit;">The US Army approved adoption of the first standard mess kit in 1874. Offically dubbed the "meat can", it was essentially a frying pan with a folding handle and a lid that doubled as a plate. It eventually evolved into the M1910 Meat Can. </span>The M1910 was slightly larger than the 1874 version, with a shallower lid, and was made of aluminum with a galvanized iron handle.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bM5WG3ErrSI/U1HM1OFNGjI/AAAAAAAAGN4/V9aufB_kkZ0/s1600/US_M1910_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-bM5WG3ErrSI/U1HM1OFNGjI/AAAAAAAAGN4/V9aufB_kkZ0/s1600/US_M1910_1.JPG" height="225" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">M1910 Meat Can with M1910 Utensils</span></td></tr>
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In 1918 the American Expeditionary Force (A.E.F.) recommended a deeper top plate on the Meat Can. The M1918 was similar to the M1910 except that the lid was 1/2 inch deeper and with a redesigned handle to accomodate the lid. In addition to US-made aluminum M1918's, approximately 500,000 were produced in France in 1918 for US forces. The French M1918s are generally made of tinned steel, and were stamped with "FRANCE" under "1918" (year of manufacture) on the handle.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-lMCr6UJ4yAg/U1HM74BGNgI/AAAAAAAAGOg/13v_6SVdUB0/s1600/US_M1910_M1918.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-lMCr6UJ4yAg/U1HM74BGNgI/AAAAAAAAGOg/13v_6SVdUB0/s1600/US_M1910_M1918.JPG" height="161" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Comparison of M1910 (left) and M1918 (right) Meat Cans.<br />The M1918 pictured here is of US-manufacture, aluminum. </span></td></tr>
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<div class="separator" style="clear: both; text-align: left;">
In 1932 the US Army's meat can underwent a change in the design of the lid, which was deepened and divided into two compartments. When closed, the handle fit into the groove between the compartments. When opened, the ring in the lid was passed through the handle, and the lid set atop the opened handle. This allowed the mess kit to be used as a three-compartment tray for serving meals, and which could be held in one hand. The M1932 had a handle similar to that of earlier models. As large surpluses of M1910 and M1918 meat cans were still available, the M1932 was not manufactured in any quantity until the US entry into WWII. <span style="font-family: inherit;">M1932 meat cans can be easily identified by the cast iron handle with a round hole and compartmented lid.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SjNX6JqkKZ0/U1HM1WNc8zI/AAAAAAAAGN8/uNHKPwYsdeU/s1600/US_M1910_18_32.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-SjNX6JqkKZ0/U1HM1WNc8zI/AAAAAAAAGN8/uNHKPwYsdeU/s1600/US_M1910_18_32.JPG" height="165" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(left to right) M1910, M1918, M1932 Meat Cans</span></td></tr>
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<span style="font-family: inherit;">With the onset of WWII, the M1932 meat can was redesigned to simplify production and lighten the weight. The major design change in the M1942 meat can was in the handle, which was now made from stamped steel. T</span>he body and lid of <span style="font-family: inherit;">M1942 meat cans could be</span> tinned steel, corrosive resistant steel<span style="font-family: inherit;"> (CRS), or </span><span style="font-family: inherit;">from late 1942 onwards, in aluminum.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RTrFCohepSI/U1HM3zB51vI/AAAAAAAAGOM/fvrrV7yD2Bs/s1600/US_M1942_2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-RTrFCohepSI/U1HM3zB51vI/AAAAAAAAGOM/fvrrV7yD2Bs/s1600/US_M1942_2.JPG" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">M1942 Meat Can (year of manufacture 1944)</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZvN0ZsBKWBo/U1HM5-yWIuI/AAAAAAAAGOY/-6pFOdkW-zo/s1600/US_M942_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ZvN0ZsBKWBo/U1HM5-yWIuI/AAAAAAAAGOY/-6pFOdkW-zo/s1600/US_M942_1.JPG" height="194" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">M1942 Meat Can</span></td></tr>
</tbody></table>
In 1955 the entire meat pan, including the handle, was manufactured in CRS and was re-designated as "Pan, Mess, CRS". During the Vietnam War, meat pans began to be manufactured in stainless steel.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bcNVLI7Y9kA/U1HM3dOhSPI/AAAAAAAAGOE/K65mEFHXc9c/s1600/US_M1942_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-bcNVLI7Y9kA/U1HM3dOhSPI/AAAAAAAAGOE/K65mEFHXc9c/s1600/US_M1942_3.JPG" height="173" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Comparison of M1942 Meat Cans (left to right): 1942 manufacture, tinned steel; <br />1944 manufacture, aluminum; 1966 manufacture, stainless steel. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_vCJjQNIIbM/UrUbujyU88I/AAAAAAAAEXM/qolf-D26VfA/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-_vCJjQNIIbM/UrUbujyU88I/AAAAAAAAEXM/qolf-D26VfA/s320/DSC_0062.JPG" height="214" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Evolution of the US Meat Can (left to right): M1910, M1932, M1942</span></td></tr>
</tbody></table>
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<div style="text-align: center;">
<b style="font-family: inherit;">Postscript</b></div>
<span style="font-family: inherit;">Well, there you have it. Three posts, 24 countries and 100 years, but we've barely scratched the surface on the subject of 20th century mess tins. </span><span style="font-family: inherit;">In a later post we'll look at some of the accessories that accompany the mess tin, or meat can, and together make up the set of equipment known as the mess kit.</span><br />
<br />
<b>Sources</b><br />
http://www.digitaltmuseum.se<br />
<div>
http://www.history.army.mil/html/museums/messkits/Field_Mess_Gear(upd_Jul09).pdf</div>
<span style="background-color: white;">https://www.militariaplaza.nl</span><br />
http://www.wehrmacht-awards.com/forums<br />
http://63kuk.weebly.com<br />
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All photographs not cited are mess tins from my personal collection.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com20tag:blogger.com,1999:blog-8564181829512529633.post-51248430404589560282014-01-02T22:53:00.001-05:002014-01-02T22:53:39.686-05:00A Mess Tin Primer, Part II <div class="separator" style="clear: both; text-align: center;">
<b>Part II - Kochgeschirr-type Mess Tins</b></div>
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It was seen in an earlier post that mess tin designs often developed along parallel tracks. However, one design that
undoubtedly influenced many other 20th century mess tins was the German Kochgeschirr (lit.: cookware) Modell 31, commonly referred to as the Kochgeschirr 31 or M31. The Kochegeschirr 31 was shortened and improved derivative of the Kochgeschirr 27. The Kochgeschirr 27 which was an aluminum version of the tinned steel M1915/17, in turn derived from the M1910. The Kochgeschirr 27 was manufactured through 1940. The capacity of the two models were as follows:<br />
<u>body (<i>Unterteil</i>) </u> <u> lid (<i>Kochgeschirrdeckel</i>)</u><br />
Kochgeschirr 27 2.14 liters 1.71 liters<br />
Kochgeschirr 31 0.76 liter 0.54 liter<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-z92HHYzS68s/UrJshAXIjqI/AAAAAAAAEUY/o6P3_q2USgg/s1600/Kochgeschirr+M1910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-z92HHYzS68s/UrJshAXIjqI/AAAAAAAAEUY/o6P3_q2USgg/s400/Kochgeschirr+M1910.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Kochgeschirr M1910</span><br />
<a href="http://gerhard03.blog61.fc2.com/"><span style="font-size: small;">http://gerhard03.blog61.fc2.com</span></a></td></tr>
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Measuring marks in ½ liter increments were stamped into the body. Late-war versions of the M31 saw a change in the design of the handle lugs to ease manufacture and the elimination of the measuring marks on the body. Enameled steel staged a comeback in some M31s as aluminum was diverted to more critical areas of war production. Although originally produced without an insert, by 1945 some M31s were being produced with an insert, a somewhat unusual development in light of critical wartime shortages of metals.</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-drEmSgD4yk0/Uq-cqNWfcvI/AAAAAAAAERA/XH3fle5ETMk/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-drEmSgD4yk0/Uq-cqNWfcvI/AAAAAAAAERA/XH3fle5ETMk/s400/DSC_0036.JPG" width="382" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">German M31 marked with L&SL40 stamped onto the lid and handle lugs. L&SL is the manufacturer's code, and 40 the year of manufacture. </span></td></tr>
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There are several features that are common to "Kochgeschirr-type" mess tins:</div>
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<li>two-piece construction, consisting of a body and a lid which fits over the top portion of the body</li>
<li>A "kidney" shape when viewed from above; similar types may have an oval or "D" shape. </li>
<li>wire bail attached to the lower section</li>
<li>hinged flat metal handle attached to the lid (an exception was the German M1887 Kochgeschirr's handle, which was separate)</li>
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For the purposes of this post I have provided an illustrated glossary of mess kit nomenclature. The nomenclature is not “official”, but intended only to clarify references to specific parts of the Kochgeschirr in this post. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Kochgeschirr-type mess tin nomenclature</span></td></tr>
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Body - the lower part of the mess tin.<br />
<o:p>Lid - the cover, which can be inverted and used as a frying pan.</o:p><br />
Handle lug - a projection on the side of the mess tin body, used to hold the bail in place. Lugs may be in the form of a loop or a stud.<br />
<o:p>Bail - a wire handle, attached to the sides of the mess tin, and used for carrying the mess tin or hanging it over a cooking fire.</o:p><br />
<o:p>Strap loops - metal loops, attached to the body, lid or lid handle, through which straps (ususally made of leather) are passed to secure the lid to the body and/or the mess tin to the soldier's field gear.</o:p><br />
<o:p><br /></o:p>
<o:p>Some Kochgeschirr-type mess tins may be equipped with an insert,</o:p><o:p> a shallow dish that fits inside of the body, and serves as an additional serving bowl. </o:p><br />
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<tr><td style="text-align: center;"><b>Kochgeschirr 31 Descendants</b><br />
Prior to and during World War II, various nations copied the design of the Kochgeschirr. Several of these are illustrated below.<br />
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<a href="http://4.bp.blogspot.com/-r34rU1HLN1s/UpKEXbB11LI/AAAAAAAAD-Y/bhzeLntzRsg/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-r34rU1HLN1s/UpKEXbB11LI/AAAAAAAAD-Y/bhzeLntzRsg/s400/DSC_0013.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Soviet M36 mess tin, post-WWII manufacture. <span style="text-align: start;">The Soviet M36 mess tin was copied from the German M31, with the only major modifications being the shape of the handle lugs and three rivets on the lid handle instead of two.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5MXjxHDZtV0/UpKTGY6Jb4I/AAAAAAAAEDU/Q2M81PG7fSE/s1600/Finn_M31_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="314" src="http://4.bp.blogspot.com/-5MXjxHDZtV0/UpKTGY6Jb4I/AAAAAAAAEDU/Q2M81PG7fSE/s320/Finn_M31_1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Finnish Mess Tin. </span><br />
<span style="font-size: small;"><span style="text-align: start;">WWII-era Finnish mess tins also claim parentage from the German M31. During WWII, Finnland also used German M31s, British mess tins supplied during the 1939-40 Winter War, and captured Soviet mess tins. </span><span style="text-align: start;">Note the differences in the lid handle, especially the lack of an upper strap loop.</span></span><br />
<span style="font-size: small;">(<a href="http://www.varusteleka.com/">www.varusteleka.com</a>)</span></td></tr>
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After WWII a number of nations manufactured copies of the M31. With the exception of the manufacturer’s marks, the Austrian and Romanian versions are virtually indistinguishable from the pre- and early-war M31. The Austrian, Polizei, Bundeswehr and DDR mess kits were issued with an insert.</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-osP1cUbzN1w/UpLEjaGxnDI/AAAAAAAAEFk/vUBW_YdRlbY/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="267" src="http://1.bp.blogspot.com/-osP1cUbzN1w/UpLEjaGxnDI/AAAAAAAAEFk/vUBW_YdRlbY/s400/DSC_0042.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Austrian post-WWII Kochgeschirr. It has few discernible differences from the wartime M31: there are no manufacturer's marks on the handle lugs, and different markings where the lid handle is attached to the lid. This example is marked with "HV 84" (<span style="font-family: 'Times New Roman', serif; line-height: 115%;">Heeresverwaltung - Austrian Federal Army; 84 is the date of manufacture, 1984),</span> underneath it "JGB", the manufacturer's abbreviation.</span><br />
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<tr><td class="tr-caption"><span style="font-size: small;">The Austrian Kochgeschirr with insert. The insert has 2 slots that allow the end of the lid handle to be inserted so that both the lid and insert can be carried in one hand.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qGY6oXEwLuE/UrJz9F2NyQI/AAAAAAAAEU0/jMbMt2SrSKU/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-qGY6oXEwLuE/UrJz9F2NyQI/AAAAAAAAEU0/jMbMt2SrSKU/s320/DSC_0047.JPG" width="291" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This Romanian Post-WWII Mess Kit</span><span style="font-size: small;"> is nearly identical to the German M31, with the exception of smaller handle rivets and the complete absence of manufacturer's markings or stamps.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-n72i-qrl-yY/UpKSOESwKVI/AAAAAAAAEDI/mSHUfQH1DUA/s1600/Bundespolizei_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="http://1.bp.blogspot.com/-n72i-qrl-yY/UpKSOESwKVI/AAAAAAAAEDI/mSHUfQH1DUA/s320/Bundespolizei_1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A variant produced for the West German Police was similar to the M31, except that the handle lugs were similar in shape to those of the Soviet M36.(<a href="http://www.varusteleka.com/">http://www.varusteleka.com</a>)</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_7mrhPkQ-o0/UpLTWPMkyBI/AAAAAAAAEGs/1ois5Ug5-uU/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="265" src="http://1.bp.blogspot.com/-_7mrhPkQ-o0/UpLTWPMkyBI/AAAAAAAAEGs/1ois5Ug5-uU/s400/DSC_0037.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">The West German Bundeswehr adopted a modified version of the M31 in the 1960s. It had a higher lid; note the approximate 8 mm space between the top of the upper strap loop and the ridge on the lid. The handle lugs were changed to a circular socket type.</span><br />
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<tr><td><a href="http://4.bp.blogspot.com/-j0E6wPuAdpU/Uq_Er3NAukI/AAAAAAAAETk/ybzZP2Neoes/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-j0E6wPuAdpU/Uq_Er3NAukI/AAAAAAAAETk/ybzZP2Neoes/s400/DSC_0036.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small; text-align: start;">Meanwhile, on the other side of the Iron Curtain the DDR (East Germany) produced a simplified descendant of the M31. The handle lugs were similar, but smaller, than those on the original M31. It also lacked the upper strap loop. The lower strap loop could be a full loop, or sometimes only a flange on either side of the handle. The handle was secured to the lid with 3 rivets.</span></td></tr>
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<a href="http://2.bp.blogspot.com/-sWK22OMRtEs/Uq-ycJUnXZI/AAAAAAAAESs/mNWO4OkyG5I/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/-sWK22OMRtEs/Uq-ycJUnXZI/AAAAAAAAESs/mNWO4OkyG5I/s400/DSC_0039.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Comparison of (left to right) East German, WWII M31, and West German Kochgeschirr. Again, color is not a reliable indicator, especially in the case of the East German Kochgeschirr. I have examples in varying shades of gray/green, and have seen some repainted to mimic WWII Kochgeschirr.</span></td></tr>
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<span style="font-size: small;">Some models were nearly exact copies of the M31, </span><span style="font-size: small;">others were slightly modified, but many types follow the M31’s </span><span style="font-size: small;">dimensions so closely that the lids and bodies are interchangeable. To illustrate the point, the photo above shows lids interchanged between a Soviet M36, East German and Austrian Kochgeschirr.</span></div>
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<b>Kochgeschirr M31 Look-Alikes</b></div>
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Though not necessarily derived from the German WWI or WWII Kochgeschirr, numerous other mess kits are often incorrectly identified or misrepresented as such. The Wehrmacht's policy of utilizing captured equipment, including mess tins, further adds to the confusion. Some examples of captured mess tins were repainted before re-issue.<br />
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<tr><td><a href="http://4.bp.blogspot.com/-kgMFvi0GwYw/Uq-dfzg11lI/AAAAAAAAERc/IxLT1EQ-8VA/s1600/PO_wz.23-31.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://4.bp.blogspot.com/-kgMFvi0GwYw/Uq-dfzg11lI/AAAAAAAAERc/IxLT1EQ-8VA/s400/PO_wz.23-31.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">Post-WWII Polish Mess Kit M.23/31 (Menazka wz.23/31). The prewar Polish M.23/31 was constructed of tinned steel. Post-war versions had no manufacturers markings and were made of aluminum. Note the higher "shoulder" on the lid and the vertical strap loop on the lid handle.</span></td></tr>
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Polish wz.70, replacement for the wz.23/31. The shorter body and high lid give it a squat appearance.</div>
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<tr><td class="tr-caption"><span style="font-size: small;">Hungarian 65M, another post-WWII variant.</span></td></tr>
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<tr><td><a href="http://2.bp.blogspot.com/-jicPJwgDhZA/UpvJ8Gf3vHI/AAAAAAAAELA/iC8GWi2IBBU/s1600/Swiss_Edited_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-jicPJwgDhZA/UpvJ8Gf3vHI/AAAAAAAAELA/iC8GWi2IBBU/s400/Swiss_Edited_1.jpg" width="392" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;"><span style="text-align: start;">Appearing at first glance to be an M1910 Kochgeschirr, it's big (2 liter capacity), impressive, and ....Swiss, not German. However, the </span><span style="text-align: start;">"D-shape", stud-type handle lugs, lack of German-style strap loops, and the cutout in the handle are identifying features that distinguish it from the German M1910.</span></span></td></tr>
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<tr><td><a href="http://1.bp.blogspot.com/-bjqe5heRJ3w/UpvSdd3HwcI/AAAAAAAAEMc/zpwt1MJawgc/s1600/Norwegian_02.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="391" src="http://1.bp.blogspot.com/-bjqe5heRJ3w/UpvSdd3HwcI/AAAAAAAAEMc/zpwt1MJawgc/s400/Norwegian_02.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">B</span><span style="font-size: small;">asically a shortened version of the Swiss mess tin, t</span><span style="font-size: small;">his type of </span><span style="font-size: small;">Norwegian mess tin</span><span style="font-size: small;"> was manufactured from 1960 through 1975. The Norwegian mess tin is often confused with the Swiss.</span></td></tr>
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<tr><td><a href="http://4.bp.blogspot.com/-qwIOu5LrSYU/UpvPNgPeaEI/AAAAAAAAEL0/FTRa1r6oop8/s1600/DSC_0052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://4.bp.blogspot.com/-qwIOu5LrSYU/UpvPNgPeaEI/AAAAAAAAEL0/FTRa1r6oop8/s400/DSC_0052.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: "Times New Roman","serif"; font-size: small; line-height: 18px;">Comparison of Swiss (left) and Norwegian (right) mess tins.</span><br />
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German WWII M31s are much sought after by collectors and reenactors. Unfortunately there are vendors who, either through ignorance or willful intent, have listed many a post-WWII mess tin as a German WWII Kochgeschirr. There are a number of ways to determine whether that M31 you are eyeing is genuine or not:</div>
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<ul>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman';">The </span></span><span style="text-indent: -0.25in;">date and manufacturer’s mark on lid and handle lugs. This may not be present on all late-war handle lugs, but its presence is a good indicator of authenticity. </span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman';">The date should either be pre-war or wartime dates. </span></span><span style="text-indent: -0.25in;">Sometimes the dates or manufacturer's codes may not match, but the dates in both areas should be pre-war/wartime dates. Two-digit dates after 45 are not wartime mess kits.</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman';">Presence of </span></span><span style="text-indent: -0.25in;">strap loops on the lid handle, both top and bottom.</span></li>
<li><span style="text-indent: -0.25in;"><span style="font-family: Symbol;"><span style="font-family: 'Times New Roman';">T</span></span>ype of handle lugs: cast aluminum loops or steel plate (late1943-1945, illustrated below).</span></li>
<li><span style="text-indent: -0.25in;">Color is not a reliable indicator. </span></li>
<li><span style="text-indent: -0.25in;">There is no substitute for good research.</span></li>
</ul>
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There were wartime M31s produced without a lid handle or manufacturer's mark, usually in unpainted aluminum. These are believed to have been produced for civilian workers.</div>
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<span style="text-align: left;"><span style="text-align: center;">The handle lugs can also help to identify the type of mess tin.</span></span><br />
<span style="text-align: left;"><span style="text-align: center;"> Close-up of handle lugs:</span></span><br />
<span style="text-align: left;"> </span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BHQNcjgvQGg/UrUS_Bu_sSI/AAAAAAAAEWY/vT5l-AGpjLw/s1600/IMG_0354.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-BHQNcjgvQGg/UrUS_Bu_sSI/AAAAAAAAEWY/vT5l-AGpjLw/s200/IMG_0354.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pre-war and early WWII German M31</span></td></tr>
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<tr><td><a href="http://1.bp.blogspot.com/-RSp79rEaYcU/UrfIRHfYl3I/AAAAAAAAEYM/ZfBSOgQ8O9g/s1600/GE_M31_detail_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-RSp79rEaYcU/UrfIRHfYl3I/AAAAAAAAEYM/ZfBSOgQ8O9g/s200/GE_M31_detail_1.jpg" width="172" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">Late-war Kochgeschirr 31. </span><br />
<span style="font-size: small;">(<a href="http://www.mp44.nl/equipment/mess_tin.htm">http://www.mp44.nl/equipment/mess_tin.htm</a>)</span><br />
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<tr><td><a href="http://3.bp.blogspot.com/-3IMiIAexkfw/UrUU9XvaZaI/AAAAAAAAEWk/NOgUEINKoY0/s1600/IMG_0355.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-3IMiIAexkfw/UrUU9XvaZaI/AAAAAAAAEWk/NOgUEINKoY0/s200/IMG_0355.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: small;">Bundeswehr</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-gDpe9L5zvfM/UrUU__zxwII/AAAAAAAAEWs/7efTswkofkg/s1600/IMG_0357.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-indent: -0.25in;"><img border="0" height="200" src="http://1.bp.blogspot.com/-gDpe9L5zvfM/UrUU__zxwII/AAAAAAAAEWs/7efTswkofkg/s200/IMG_0357.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Soviet M36</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gXFyQUnROv0/UrUVaGei9KI/AAAAAAAAEW8/2KEx4YDUows/s1600/IMG_0358.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: left; text-indent: -0.25in;"><img border="0" height="200" src="http://3.bp.blogspot.com/-gXFyQUnROv0/UrUVaGei9KI/AAAAAAAAEW8/2KEx4YDUows/s200/IMG_0358.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">East German</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EPblxZldWi0/UrUVDjFyQfI/AAAAAAAAEW0/zMI9-3htCRk/s1600/IMG_0356.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-indent: -0.25in;"><img border="0" height="200" src="http://1.bp.blogspot.com/-EPblxZldWi0/UrUVDjFyQfI/AAAAAAAAEW0/zMI9-3htCRk/s200/IMG_0356.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-indent: 0px;">Norwegian (Swiss is nearly identical)</span></td></tr>
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<a href="http://3.bp.blogspot.com/-gXFyQUnROv0/UrUVaGei9KI/AAAAAAAAEW8/2KEx4YDUows/s1600/IMG_0358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left; text-indent: -0.25in;"><br /></a><a href="http://3.bp.blogspot.com/-gXFyQUnROv0/UrUVaGei9KI/AAAAAAAAEW8/2KEx4YDUows/s1600/IMG_0358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left; text-indent: -0.25in;"><br /></a><a href="http://3.bp.blogspot.com/-gXFyQUnROv0/UrUVaGei9KI/AAAAAAAAEW8/2KEx4YDUows/s1600/IMG_0358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left; text-indent: -0.25in;"><br /></a><a href="http://3.bp.blogspot.com/-gXFyQUnROv0/UrUVaGei9KI/AAAAAAAAEW8/2KEx4YDUows/s1600/IMG_0358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left; text-indent: -0.25in;"></a></div>
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<b>Sources</b><o:p></o:p><br />
H.Dv.86/2 Verpflegungstabellen, 25 August 1938, Berlin<br />
<span style="color: blue;"> <a href="http://www.mp44.nl/equipment/mess_tin.htm">http://www.mp44.nl</a></span> (excellent information and photographs of German WWII mess tins and accessories)</div>
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<o:p></o:p></div>
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<a href="http://www.ir63.org/">http://www.ir63.org</a> (good descriptions of German WWI mess tins)<br />
<a href="http://www.varusteleka.com/" style="text-align: center;">http://www.varusteleka.com</a></div>
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<span style="font-size: small; text-align: center;"> <a href="http://gerhard03.blog61.fc2.com/" style="text-align: center;">http://gerhard03.blog61.fc2.com</a></span><br />
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All
photographs not cited are mess tins from my personal collection.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com2tag:blogger.com,1999:blog-8564181829512529633.post-24879641921229425172013-12-15T22:34:00.000-05:002014-01-03T22:05:45.651-05:00A Mess Tin Primer: Part I<div class="MsoNormal">
<b><span style="font-family: inherit;">A Mess Tin Primer, Part I – An
Introduction and the Early Years<o:p></o:p></span></b></div>
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<span style="font-family: inherit;"><b><br /></b>
</span><br />
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<b>Overview<o:p></o:p></b></div>
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<span style="font-family: inherit;"> I feel that no discussion about field rations would be complete without addessing the subject of that humble implement of fine soldierly field dining, the mess tin. </span><span style="font-family: inherit;">Mess tins are an important, but relatively unexciting, item of an individual soldier’s field gear. Mess tin design just doesn’t seem to generate the same level of historical interest as the evolution of the submachine gun or the V-2 missile. </span></div>
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<span style="font-family: inherit;"> This series of posts will provide a brief overview of mess tins through the 20<sup>th</sup> century, with the emphasis on identifying military mess tins and their country of origin. In addition to basic design changes, most armies’ mess tins have experienced numerous variations in manufacturer's details and markings, materials, and accessories. </span></div>
<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;">Mess Tin: What’s in a Name?</span></b><br />
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<span style="font-family: inherit;"> What exactly is a mess tin? It depends on where you are in the world and who you ask. The word “mess” has its origin in the<span style="background-color: white; line-height: 19.1875px;"> </span><span style="line-height: 19.18402862548828px;">Old French mes, "portion of food". I</span>n a military context, mess refers to a communal eating place, where soldiers gathered to eat those "portions of food". Generally speaking, mess kit (aside from its application to formal military evening wear) refers to a set of utensils for eating in field conditions, consisting of a food container accompanied by eating utensils. The food container is intended to serve as container for prepared food, as a cooking vessel, or both.</span></div>
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<span style="font-family: inherit;"> In the British and Commonwealth armies the food container itself was referred to as a “mess tin”. Around 1876 the US Army approved the adoption of a standard issue mess kit, and christened it as a “meat can”. In 1955 it was officially re-designated as “mess pan”, the nomenclature it retains until the present day. However, in the US military, the term “mess kit” (officially, the mess pan with eating utensils and carrier) came to be commonly applied to the meat can/mess pan itself. In other armies, the terminology is usually (but not always) more specific as to the intended functions:</span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Finnish: kenttäkeittoastia <i>(field cookware</i>) kenttäpakki <i>(field kit)</i>, or (slang) pakki <i>(ki</i>t)</span></div>
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<span style="font-family: inherit;">French: gamelle (<i>bowl</i>)</span></div>
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<span style="font-family: inherit;">German: Kochgeschirr (<i>cooking utensil</i>)</span></div>
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<span style="font-family: inherit;">Hungarian: csajka (<i>mess tin, mess kit</i>)</span><br />
<span style="font-family: inherit;">Italian: gavetta (<i>mess tin</i>)</span></div>
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<span style="font-family: inherit;">Japanese: <span style="font-family: inherit;"> </span></span><span style="font-size: 12pt;"><span style="font-family: inherit;">ハンゴー (</span></span><span style="font-family: inherit;">han gou=</span><i style="font-family: inherit;">rice cooker</i><span style="font-family: inherit;">)</span></div>
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<span style="font-family: inherit;">Norwegian: Feltkokekar (<i>field cookware</i>) or Enmannskokekar (<i>one man cookware</i>)</span></div>
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<span style="font-family: inherit;">Swedish: Enmanskök (<i>one man kitchen</i>), or Kokkärl (<i>cookware or pot</i>)</span></div>
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<span style="font-family: inherit;">Swiss: Essgeschirr <i>(dish on which food is served)</i></span></div>
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<span style="font-family: inherit;">Russian: котелок (kotelok=<i>kettle or pot</i>)</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"> In lieu of a universally accepted term, for the purposes of this blog post I will refer to the individual meat can/mess pan/boiler/mess tin itself (i.e., exclusive of eating utensils, carriers, stoves, windscreens, straps, covers and the other paraphernalia that may accompany them) by the British term “mess tin”. Although not usually used here in the US, "mess tin" is more specific and less apt to lead to confusion than "mess kit".</span><br />
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<b><span style="font-family: inherit;">History<o:p></o:p></span></b></div>
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<span style="font-family: inherit;"> In the design of mess tins it is often difficult to
pinpoint exactly where on the ancestral family tree a specific mess tin belongs, although there have been some tell-tale developments along the way. </span>The design of the mess tin followed a slow developmental process, evolving from a nondescript assortment of commercially procured tin plates, kettles and frying pans that accompanied armies to the field. <span style="font-family: inherit;">Prior to the adoption of individual mess tins, a commonly found utensil in the camps of many armies was the “boiler”. A lidded
cooking vessel for boiling or heating water and food, boilers were commonly constructed of tinned steel and were equipped with a wire
handle for carrying and for suspension over a cooking fire.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1V1XVKQSD7k/UpFj3JJ3cII/AAAAAAAADzQ/xkx32nNuIzg/s1600/Boiler.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="http://4.bp.blogspot.com/-1V1XVKQSD7k/UpFj3JJ3cII/AAAAAAAADzQ/xkx32nNuIzg/s320/Boiler.gif" width="205" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><span style="text-align: start;">Reproduction 18</span><sup style="text-align: start;">th</sup><span style="text-align: start;">-19</span><sup style="text-align: start;">th</sup><span style="text-align: start;"> century boiler </span>(<a href="http://www.blockaderunner.com/" style="text-align: start;">http://www.blockaderunner.com</a>)</span></td></tr>
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<span style="font-family: inherit;">The transition from
boiler to mess tin is quite apparent, as illustrated below. The British Army was one of the first
to begin issuing individual mess tins, as early as 1813. The British D-shaped mess tin was basically a boiler with a flat side to allow it to fit more closely when strapped against field gear.</span><br />
<span style="font-family: inherit;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-nfxSiNbNS5o/UpFyG-Y4imI/AAAAAAAAD0o/Kz8HzL0WkEs/s1600/UK_D_Messtin2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="190" src="http://3.bp.blogspot.com/-nfxSiNbNS5o/UpFyG-Y4imI/AAAAAAAAD0o/Kz8HzL0WkEs/s320/UK_D_Messtin2.jpg" width="320" /></span></a></td></tr>
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<span style="font-family: inherit; font-size: small;">Reproduction British D-shaped mess tin, as first issued in 1813. The insert on the right was intended to be used as either a frying pan or a dish.</span></div>
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<a href="http://www.militaryheritage.com/"><span style="font-family: inherit; font-size: small;">http://www.militaryheritage.com</span></a></div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yvDLtsXIH70/UpF7tcJPp5I/AAAAAAAAD4w/b0EHXpq2QSk/s1600/UK_D_Messtin3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="315" src="http://1.bp.blogspot.com/-yvDLtsXIH70/UpF7tcJPp5I/AAAAAAAAD4w/b0EHXpq2QSk/s320/UK_D_Messtin3.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">British D-Shaped Mess Tin, typical of the type issued during WWI.</span><br />
<span style="font-family: inherit; font-size: small;">(<a href="http://www.digitaltmuseum.se/" style="text-align: start;">http://www.digitaltmuseum.se</a>)</span></td></tr>
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<span style="font-family: inherit;"> By the late 1800s many European armies had adopted mess tins of similar design to the boiler, although it is difficult to say who copied whom. Many were "kidney" shaped (when viewed from the top) or oval. A common feature was one or more metal loops for straps that would secure the mess tin to field gear. </span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GZRF3pePwW0/UpGJOHeBrJI/AAAAAAAAD5g/yRIHBKOpLZA/s1600/GE_M1887_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="http://2.bp.blogspot.com/-GZRF3pePwW0/UpGJOHeBrJI/AAAAAAAAD5g/yRIHBKOpLZA/s320/GE_M1887_1.jpg" width="273" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">German M1887 Kochgeschirr. The handle was carried separately and inserted into the metal loop to use the lid as a frying pan. </span><br />
<span style="font-family: inherit; font-size: small;">(<a href="http://lagrandeguerre.cultureforum.net/t1198-la-gamelle-du-soldat-allemand-en-14-18">http://lagrandeguerre.cultureforum.net/t1198-la-gamelle-du-soldat-allemand-en-14-18</a>)</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-EsdP4-RqC-w/UpGM_Ww3MbI/AAAAAAAAD50/CJ-Y5OkScxo/s1600/IT_M1896_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="http://4.bp.blogspot.com/-EsdP4-RqC-w/UpGM_Ww3MbI/AAAAAAAAD50/CJ-Y5OkScxo/s320/IT_M1896_2.jpg" width="277" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Italian mod.1896 </span><br />
<span style="font-family: inherit; font-size: small;">(<a href="http://freeforumzone.leonardo.it/">http://freeforumzone.leonardo.it</a>)</span></td></tr>
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<a href="http://4.bp.blogspot.com/-iqa6bNzpNvE/UpFzn-SfWoI/AAAAAAAAD2Q/4hBV8cX_-V8/s1600/Norweg_M1876_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://4.bp.blogspot.com/-iqa6bNzpNvE/UpFzn-SfWoI/AAAAAAAAD2Q/4hBV8cX_-V8/s320/Norweg_M1876_1.jpg" width="221" /></span></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><span style="font-family: inherit;">Norwegian M1876</span><br />
<span style="font-family: inherit;">(<a href="http://www.digitaltmuseum.se/" style="text-align: start;">http://www.digitaltmuseum.se</a>)</span><br />
<span style="font-family: inherit;"><br /></span>
<a href="http://1.bp.blogspot.com/-BGmS4dz8Xc0/UpFzuPVv9MI/AAAAAAAAD3A/7vKLk2n68pw/s1600/RU_Imperial_WWI_steel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="240" src="http://1.bp.blogspot.com/-BGmS4dz8Xc0/UpFzuPVv9MI/AAAAAAAAD3A/7vKLk2n68pw/s320/RU_Imperial_WWI_steel.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: inherit; font-size: small;">This Russian mess tin of the early 20th century was a kidney-shaped version of earlier round kettle designs.</span><br />
<span style="font-family: inherit; font-size: small;">(<a href="http://www.digitaltmuseum.se/" style="text-align: start;">http://www.digitaltmuseum.se</a>)</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td class="tr-caption"><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit; font-size: small;">France, Austria-Hungary, Russia and Sweden </span><span style="font-family: inherit; font-size: small;">adopted round mess tins in the mid-to late 1800s. They were similar in appearance to cooking kettles or pots.</span></div>
<div style="text-align: start;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-rLzg6Y0-kGI/UpVm5nOtZJI/AAAAAAAAEHo/K1c4ZvjabAw/s1600/FR_M1852_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="198" src="http://4.bp.blogspot.com/-rLzg6Y0-kGI/UpVm5nOtZJI/AAAAAAAAEHo/K1c4ZvjabAw/s320/FR_M1852_1.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: inherit; font-size: small; text-align: start;">The French Army’s gamelle individuelle modelle 1852 is essentially a lidded bucket. French soldiers in WWI often discarded the noisy chain. The modelle 1852 served until 1935 when it was replaced.<br />(www.ebay.com)</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-4QT3me94wSU/UpFzpaxDKBI/AAAAAAAAD2Y/Tmzta-qPP8I/s1600/KuK_M1899.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit;"><img border="0" height="200" src="http://2.bp.blogspot.com/-4QT3me94wSU/UpFzpaxDKBI/AAAAAAAAD2Y/Tmzta-qPP8I/s320/KuK_M1899.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: inherit; font-size: small;">Austro-Hungarian M1899 Mess Tin - enamelled steel</span><br />
<span style="font-family: inherit; font-size: small;"><span style="color: #444444;">(<a href="http://www.storiainsoffitta.it/">http://www.storiainsoffitta.it</a></span>)</span><br />
<span style="font-family: inherit; font-size: small;"><br />
</span><br />
<div class="separator" style="clear: both;">
<a href="http://3.bp.blogspot.com/-Isy14y4DcIs/UpVplqk6SsI/AAAAAAAAEH0/iBvI66lQjI0/s1600/RU_M1889_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: small;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Isy14y4DcIs/UpVplqk6SsI/AAAAAAAAEH0/iBvI66lQjI0/s320/RU_M1889_2.jpg" width="240" /></span></a></div>
<div>
<span style="font-family: inherit; font-size: small;">Russian M1889 Mess Tin did not have a lid or insert.</span></div>
<div>
<span style="font-family: inherit; font-size: small;">(<a href="http://www.aboutww2militaria.com/" style="text-align: start;">http://www.aboutww2militaria.com</a>)</span></div>
<div>
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-HyurHWM7tZ8/UpVsBKy0Q_I/AAAAAAAAEIU/u-sHEZxkWQI/s1600/SW_M1859_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="http://4.bp.blogspot.com/-HyurHWM7tZ8/UpVsBKy0Q_I/AAAAAAAAEIU/u-sHEZxkWQI/s320/SW_M1859_1.jpg" width="296" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: inherit; font-size: small;">Swedish M1859 Mess Tin</span><br />
<span style="font-family: inherit; font-size: small;">(<span style="text-align: start;"> </span><a href="http://www.digitaltmuseum.se/" style="text-align: start;">http://www.digitaltmuseum.se</a>)</span></td></tr>
</tbody></table>
</td></tr>
</tbody></table>
<div>
<span style="font-family: inherit; font-size: small;">The United States followed a divergent path with their first issue mess kit, which entered production in 1876. As the usual method of individual cooking in the field was pan frying, the U.S. Army issued a mess tin that was in effect a
frying pan with a long folding handle and a lid.</span></div>
</td></tr>
</tbody></table>
</div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gPohOHZfkRg/UpQHPoNML2I/AAAAAAAAEHE/a-d1oYYruZE/s1600/US_1876_1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="197" src="http://4.bp.blogspot.com/-gPohOHZfkRg/UpQHPoNML2I/AAAAAAAAEHE/a-d1oYYruZE/s320/US_1876_1.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">US Army Meat Can, late 1800s manufacture, tinned steel. </span><br />
<span style="font-family: inherit; font-size: small;">Early US mess tins were not assigned a model number. </span><br />
<span style="font-family: inherit; font-size: small;"> (<a href="http://www.casewickantiques.net/">http://www.casewickantiques.net</a>)</span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JrC7ysWfgok/UpQHQf8JieI/AAAAAAAAEHM/Zn48oMQMBa4/s1600/US_1876_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="232" src="http://2.bp.blogspot.com/-JrC7ysWfgok/UpQHQf8JieI/AAAAAAAAEHM/Zn48oMQMBa4/s320/US_1876_2.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"> (<a href="http://www.casewickantiques.net/">http://www.casewickantiques.net</a>)</span></td></tr>
</tbody></table>
</div>
<div class="MsoNormal">
<div style="text-align: center;">
<b><span style="font-family: inherit;">Materials</span></b></div>
</div>
<div class="MsoNormal">
<a href="http://2.bp.blogspot.com/-4QT3me94wSU/UpFzpaxDKBI/AAAAAAAAD2Y/Tmzta-qPP8I/s1600/KuK_M1899.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><br /></span></a><span style="font-family: inherit;"> Prior to World War I mess tins were usually constructed of tinned or enameled steel or, less commonly, of copper.</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iOqwwl2mIpc/UpFzzWGnT6I/AAAAAAAAD3s/ZDGGpRpQ1rA/s1600/Swed_M1888_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="230" src="http://2.bp.blogspot.com/-iOqwwl2mIpc/UpFzzWGnT6I/AAAAAAAAD3s/ZDGGpRpQ1rA/s320/Swed_M1888_2.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Swedish M1888 - copper</span><br />
<span style="font-family: inherit; font-size: small;">(<span style="text-align: start;"> </span><a href="http://www.digitaltmuseum.se/" style="text-align: start;">http://www.digitaltmuseum.se</a>)</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-4c_5FFA9LNM/UpFzxYKsiaI/AAAAAAAAD3U/8C3o9GtaaDQ/s1600/RU_M1889_3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="240" src="http://3.bp.blogspot.com/-4c_5FFA9LNM/UpFzxYKsiaI/AAAAAAAAD3U/8C3o9GtaaDQ/s320/RU_M1889_3.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: inherit; font-size: small;">Russian M1889 - copper</span><br />
<span style="font-family: inherit; font-size: small;">(<a href="http://www.aboutww2militaria.com/" style="text-align: start;">http://www.aboutww2militaria.com</a>)</span></td></tr>
</tbody></table>
<span style="font-family: inherit; font-size: small;"> In many nations the necessities of wartime shortages during both World Wars resulted in the same model of mess tin being produced in different materials. The Austro-Hungarian M1899 was produced in tinned steel prior to WWI; wartime production used enamelled steel.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-text-stroke-width: 0px; letter-spacing: normal; margin-bottom: 0.5em; margin-left: auto; margin-right: auto; orphans: auto; padding: 6px; text-align: center; text-indent: 0px; text-transform: none; widows: auto; word-spacing: 0px;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--hfxvubgHyA/UpF1sUeI-uI/AAAAAAAAD4Y/c3Z_M3IOgo8/s1600/KuK_M1899_Tin_1.jpg" imageanchor="1" style="display: inline !important; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="297" src="http://3.bp.blogspot.com/--hfxvubgHyA/UpF1sUeI-uI/AAAAAAAAD4Y/c3Z_M3IOgo8/s320/KuK_M1899_Tin_1.jpg" style="cursor: move;" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="padding-top: 4px; text-align: center;"><span style="font-family: inherit; font-size: small;">Austro-Hungarian M1899 - tinned steel</span><br />
<span style="background-color: white; font-family: inherit; font-size: small;">(<a href="http://i007.radikal.ru/0711/7f/7cada0e7b6f0.jpg"><span style="color: #5d8fbd; text-decoration: none;">http://i007.radikal.ru</span></a>)</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<span style="font-family: inherit;"><a href="http://2.bp.blogspot.com/-4QT3me94wSU/UpFzpaxDKBI/AAAAAAAAD2Y/Tmzta-qPP8I/s1600/KuK_M1899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></div>
<span style="font-family: inherit;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GVniE7FISW4/UpF1o4a3hWI/AAAAAAAAD4Q/jp2UdntXf1E/s1600/KuK_M1899_Ena_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: inherit;"><img border="0" height="240" src="http://4.bp.blogspot.com/-GVniE7FISW4/UpF1o4a3hWI/AAAAAAAAD4Q/jp2UdntXf1E/s320/KuK_M1899_Ena_2.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Austro-Hungarian M1899 - enamelled steel</span><br />
<span style="background-color: white; font-family: inherit; font-size: small;">(<a href="http://i022.radikal.ru/0711/8a/0014c975d742.jpg"><span style="color: #5d8fbd; text-decoration: none;">http://i022.radikal.ru</span></a>)</span></td></tr>
</tbody></table>
<span style="font-family: inherit;"> By the
1920s and 1930s many nations had transitioned to aluminum as the material of
choice. Aluminum was lightweight, cheap, easy to fabricate and corrosion-resistant. On the minus side, it can be dented quite easily. During WWII, wartime shortages of aluminum caused
some nations to temporarily revert to tinned or enameled steel construction.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> The United States experimented with a variety of materials during
WWII, including enameled steel and aluminum, but eventually settled on
corrosion resistant steel. Sweden produced earlier versions of the Emanskok
M.40 in stainless steel, but later switched to aluminum. With few exceptions,
in the post-WWII years most armies settled on aluminum mess tins. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<u>
<span style="font-family: inherit;">Sources</span></u><br />
www.aboutww2militaria.com<br />
www.digitaltmuseum.se</div>
<div class="MsoNormal">
<span style="font-family: inherit;">www.etymonline.com</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">www.f</span><span style="font-family: inherit;">reeforumzone.leonardo.it</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">www.<span style="text-decoration: none;">i007.radikal.ru</span></span><br />
<span style="color: #444444; font-family: inherit; text-align: center;">www.storiainsoffitta.it</span><br />
<span style="font-family: inherit;">www.usmilitariaforum.com</span><br />
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com4tag:blogger.com,1999:blog-8564181829512529633.post-65422032794464512882013-11-30T22:23:00.000-05:002013-12-04T21:26:54.576-05:00Roasting Coffee in the Field<div align="center" class="MsoNormal" style="text-align: center;">
<div style="text-align: left;">
<br /></div>
</div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7Wa7kpIiL9E/UpoI68b9eSI/AAAAAAAAEKA/leDRg0U1R8w/s1600/Me+&+Coffee_copy3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-7Wa7kpIiL9E/UpoI68b9eSI/AAAAAAAAEKA/leDRg0U1R8w/s320/Me+&+Coffee_copy3.jpg" width="263" /></a></div>
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> Depending on the army and the historical period, the
coffee issued to individual soldiers or mess sections could have been green and unroasted. There was a good reason behind this practice: as long as they are kept dry, green coffee beans can last as
long as 2 to 3 years and still retain their flavor. But as soon as they are
roasted, the volatile oils that give coffee its taste and aroma begin
evaporating rapidly. Here is a simplified method of roasting coffee in a field environment.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> If you have no local sources for green coffee, there are numerous purveyors of green coffee on the internet. My personal favorite is BurmanCoffee.com, but most vendors are reasonably priced. Their websites are also a great source for info on home roasting, storing, coffee varieties, etc. Store green
coffee beans in a breathable package such as a paper or burlap bag in a cool, dry, dark place (but not in the refrigerator). Do not store green coffee near
food items with a strong aroma, as the coffee may absorb those aromas.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> Roasting coffee in the field is not at all difficult and can produce an outstanding cup of
coffee if done properly. Coffee can be roasted in a dry, grease-free steel or iron frying pan. I
prefer a cast iron frying pan that is not used for any other cooking, so that
the coffee doesn’t pick up any tastes from what was previously cooked in the
pan. <u><i><b>Do not use a Teflon-coated pan</b></i></u>. I highly recommend that you do your coffee roasting outside, using an outdoor grill, a camp
stove, or an open fire.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Ub5S6C-Wqr0/UpKBg-ThMWI/AAAAAAAAD9o/q7V-CeQonmE/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-Ub5S6C-Wqr0/UpKBg-ThMWI/AAAAAAAAD9o/q7V-CeQonmE/s320/DSC_0010.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Green coffee beans.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<i><span style="font-family: inherit;">Opinions and
techniques vary, but here are several basic recommendations that should be observed: </span></i></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Roast coffee <u>outdoors</u>. It will produce fairly strong odors, smoke, and chaff.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Do not crowd the pan. Roast only a single layer of beans at a time, and leave a little surface space for expansion. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">The most
important thing to remember while roasting is to <i><u>keep the coffee beans moving!</u></i> Do not let the beans set still
for longer than 15-30 seconds while roasting. Moving the coffee around is what
gives an even roast and prevents burning. Pan roasting will not give you as perfect a roast as can be
achieved with a rotating drum roaster, but you can achieve a fairly even roast
with practice. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit; text-align: center;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit; text-align: center;">While roasting, flip the beans as if you were sautéing, or stir with a wooden or steel spoon or spatula.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-B9i2msrzEro/UpKP88vRIJI/AAAAAAAAECk/QU_252J1mXo/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="257" src="http://3.bp.blogspot.com/-B9i2msrzEro/UpKP88vRIJI/AAAAAAAAECk/QU_252J1mXo/s320/DSC_0014.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZjazoMXrPfE/UpKQRD3AU_I/AAAAAAAAECw/XVdbiMpxulM/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="243" src="http://1.bp.blogspot.com/-ZjazoMXrPfE/UpKQRD3AU_I/AAAAAAAAECw/XVdbiMpxulM/s320/DSC_0024.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit;"><b> </b>Coffee beans will pass through several stages, or styles, as they roast. Once the beans pass the <i>medium light brown </i>stage, the longer that they are roasted:</span></div>
<div style="margin: 0in 0in 0.0001pt;">
</div>
<ul>
<li><span style="font-family: inherit;">Acidity decreases</span></li>
<li><span style="font-family: inherit;">Body becomes fuller (until <i>very dark roast</i>, when the body becomes weak)</span></li>
<li><span style="font-family: inherit;">Aroma decreases</span></li>
<li><span style="font-family: inherit;">Sweetness increases (until <i>very dark roast</i>, when the sweetness drops sharply)</span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
<div>
<span style="font-family: inherit;"><o:p>There are </o:p>several major steps in roasting coffee, and different levels of roasting: </span></div>
<div class="MsoNormal">
<b><span style="font-family: inherit;"><br /></span></b></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><i>First Crack</i><b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> As you begin roasting, the water content of the beans is
heated and expands, causing a cracking sound similar
to a crackling wood fire. The beans will expand in size
and lose approximately 15% of their weight. The cracking noise eventually
stops. The beans will be a light brown or cinnamon color and the surface will be dry. At this stage they will produce a coffee that tastes grassy or sour; keep roasting!</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> As the beans continue roasting , they reach the <i>medium light brown</i> or <i>American</i> style roast. If you prefer a lighter roast, you may stop at this point and proceed with the cooling step. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--sYSKh3IxTA/UpKQSin_QMI/AAAAAAAAEC0/kxUmSZrYvPo/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="234" src="http://1.bp.blogspot.com/--sYSKh3IxTA/UpKQSin_QMI/AAAAAAAAEC0/kxUmSZrYvPo/s320/DSC_0023.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">The coffee beans are at the medium light brown stage.</span><br />
<span style="font-family: inherit; font-size: small;">I moved the beans to one sid in order to show the chaff which is produced.</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: center;">
<i><span style="font-family: inherit;">Second Crack</span></i></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> After the beans have gone through the light and medium brown
roasts, they reach the second crack stage. The beans crack
again, and are at the full medium brown or <i>City </i>style. You may stop roasting and proceed with cooling at any stage. If you continue roasting, the beans will start to develop a glossy sheen from the heated oils. This is the <i>medium dark brown</i> or <i>Full City</i> or <i>Viennese</i> style roast, a
stage preferred by many. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yVy75SJsvno/UpKPNaCnEHI/AAAAAAAAECY/CKLWLQAuZ38/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://3.bp.blogspot.com/-yVy75SJsvno/UpKPNaCnEHI/AAAAAAAAECY/CKLWLQAuZ38/s320/DSC_0026.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">The coffee beans are going from medium dark brown to dark brown roast. </span><br />
<span style="font-family: inherit; font-size: small;">Notice the large amount of smoke. This is normal, and not a cause for concern,</span><br />
<span style="font-family: inherit; font-size: small;">as long as you keep the beans moving.</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: inherit;"> If you prefer an even darker roast, continue roasting until the beans develop a shiny surface. This is the <i>d</i><i>ark brown </i>or <i>French</i> or <i>Espresso </i>style roast, and is the style preferred in many European countries (and my personal preference). Beyond this stage is the <i>very dark</i> or <i>Dark French</i> style roast. Beans at the <i>very dark </i>stage will have a very shiny surface.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-ZtdF-cugE9I/UpKjPX1U6dI/AAAAAAAAEEc/fAcYRUQCeMU/s1600/IMG_0284.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="307" src="http://2.bp.blogspot.com/-ZtdF-cugE9I/UpKjPX1U6dI/AAAAAAAAEEc/fAcYRUQCeMU/s320/IMG_0284.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption"><div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit; font-size: small;">Coffee bean roasting stages, clockwise, from upper right: </span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit; font-size: small;">Light brown/cinnamon</span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit; font-size: small;">Medium light brown/American</span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit; font-size: small;">Full medium brown/City</span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit; font-size: small;">Medium dark brown/Full City/Viennese</span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit; font-size: small;">Dark brown/French/Espresso</span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: inherit; font-size: small;">Center: green coffee beans</span></div>
</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><i>Cooling</i><b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The beans should be immediately cooled once the preferred
roast stage has been achieved in order to stop carryover cooking. Pour the
beans into a metal colander or bowl and swish them around, or pour back and
forth between two containers. This also helps to eliminate the chaff. Large
amounts of chaff can give the coffee an “off” taste. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TO1Mibl5iqs/UpKb_sPxrQI/AAAAAAAAEDo/umnmOsB4SVg/s1600/DSC_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://1.bp.blogspot.com/-TO1Mibl5iqs/UpKb_sPxrQI/AAAAAAAAEDo/umnmOsB4SVg/s320/DSC_0034.JPG" width="312" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">Be careful! The beans will still be quite hot, and can cause some very painful burns.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<div style="text-align: center;">
<span style="font-family: inherit;"><i>Curing or De-Gassing</i><b><o:p></o:p></b></span></div>
</div>
<div class="MsoNormal">
<span style="font-family: inherit;"> Although not always feasible in a field environment, the freshly
roasted beans need to rest and develop their flavor. Before grinding, store the
freshly roasted (but cooled) beans in an airtight container for a minimum of
four hours, up to about 24 hours. The time needed to develop full flavor and
aroma depends on the type of bean, roast, and most importantly, individual
preference. I know that the average soldier would probably not have been able to wait 24 hours, but unless you're participating in a one-day re-enactment or under threat of a surprise offensive by the Boche, then it's worth the wait.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<div style="text-align: center;">
<span style="font-family: inherit;"><i>Storage </i><b><o:p></o:p></b></span></div>
</div>
<div class="MsoNormal">
<span style="font-family: inherit;"> If kept in an airtight container, whole bean roasted coffee can
remain fresh for 7 to 10 days, but is best consumed as soon as possible. Grind only the amount of roasted coffee beans that you need for immediate use. Once ground, the beans begin to rapdily lose the volatile oils that give them their flavor.</span><br />
<span style="font-family: inherit;"><br /></span>
<div style="text-align: center;">
<i><span style="font-family: inherit;">Grinding</span></i></div>
<span style="font-family: inherit;"> Grinding coffee beans in the field is not too problematic. During the US Civil War, soldiers would grind the beans between two rocks or use a rifle buttstock and a rock. Many years ago a fellow soldier told me of how his Texan grandfather would still grind his morning coffee with a hammer and a brick, then throw the grounds into a pot of boiling water over an open fire, resulting in what my friend insisted was the best coffee he ever drank.</span><br />
<span style="font-family: inherit;"> Of course a more elegant solution was for the soldier to procure a small commercial hand-cranked coffee mill, or as was the case of the French army, to issue a standard coffee mill (below). German rolling field kitchens (gulaschkanone) were equipped with a coffee mill.</span><br />
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2Km2QaWSF3M/UpoONHn7x3I/AAAAAAAAEKU/I-hZtfm0deI/s1600/moulin-a-caf%C3%A9-klepper-mle-1896.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="http://3.bp.blogspot.com/-2Km2QaWSF3M/UpoONHn7x3I/AAAAAAAAEKU/I-hZtfm0deI/s320/moulin-a-caf%C3%A9-klepper-mle-1896.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">French Army Coffee Grinder M1896 (Moulin a café " KLEPPER "Modèle 1896).<br />The "klepper" was issued at the basis of one for every 2 squads. (<a href="http://lepoilu-paris.com/">http://lepoilu-paris.com</a>)</span></td><td class="tr-caption"><span style="font-family: inherit; font-size: small;"><br /></span></td><td class="tr-caption"><span style="font-family: inherit; font-size: small;"><br /></span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><b><br /></b>
<b>Canteen Cup Coffee (aka Cowboy Coffee)</b></span></div>
<span style="font-family: inherit;"> Few things are more comforting than a hot cup of java after a cold night spent in the field. The following methods are a basic, simple way to make "field coffee" (and we don't need no steenkin' French presses or no fancy perky-lators!). </span><br />
<div class="MsoNormal">
<span style="font-family: inherit;"><i>Method 1</i><b> </b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Place 2-4 mess kit spoons (2-4 tbsp) ground coffee and 16-20 fluid ounces (475-600 ml) cold water in a canteen cup or similar container. Bring to a boil and immediately reduce heat or remove from heat. Let brew for 4 to 7 minutes and the grounds have settled to the bottom</span></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">Method 2</span></i></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Using measurements in Method 1, place coffee grounds in a canteen cup and pour boiling water over the coffee. Let brew for 4 to 7 minutes and the grounds have settled to the bottom.</span></div>
<div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">With any of the above methods, pour the coffee off of the grounds into another container or just stop drinking when you get to the grounds at the bottom of the cup.</span><br />
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">The US Army's official 1916 recipe for coffee for one man was as follows:</span></b><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Yield: one medium strength cup of coffee</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 heaping spoonful coffee</span><br />
<span style="font-family: inherit;">(the US Army mess kit spoon was one tablespoon (1/2 fluid ounce or 15 ml.))</span><br />
<span style="font-family: inherit;">2/3 cup (5.3 fl oz/ 160 ml) water</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Add the coffee when the water is boiling, and let boil for 5 minutes.</span><br />
<span style="font-family: inherit;">Stir grains well when adding.</span><br />
<span style="font-family: inherit;">Let simmmer ten minutes after boiling.</span><br />
<span style="font-family: inherit;">Settle with a dash of water or let stand a few minutes.</span><br />
<span style="font-family: inherit;"><b><br /></b>
<b><br /></b>
</span></div>
<div class="MsoNormal">
<b><span style="font-family: inherit;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: inherit;"> </span></b></div>
<span style="font-family: inherit;"><br /></span>
<div style="margin-bottom: .0001pt; margin: 0in; mso-outline-level: 5;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com2tag:blogger.com,1999:blog-8564181829512529633.post-13971059633204253152013-05-25T21:30:00.001-04:002013-05-25T22:16:20.585-04:00Kasha, Soviet Army, WWII<div class="MsoNormal">
Kasha (<b>каша</b>) is probably most accurately defined
as grain porridge. It has often been described, including in some Western
intelligence manuals from the Cold War era, as a porridge made from buckwheat
groats. While buckwheat is preferred in many areas, kasha is not exclusively made from buckwheat and may be made from most
any whole grain, to include millet, rice, semolina, oats or barley. Soviet Army
kasha consisted of grain, liquid (water, broth,
whole or diluted milk), fat, and sometimes onions. Kasha was classified as fluffy, sticky or slurry, depending on the ratio between the amount of liquid and cereal grains.</div>
<div class="MsoNormal">
Published in 1947*, the kasha recipes given
here are the World War II (Great Patriotic War, if you prefer) version. Soviet
Army food was somewhat repetitive and bland by Western standards, with a
preponderance of kasha, soup and bread. The diet was based on whole grains,
primarily in the form of bread and kasha. These were supplemented by root
vegetables and leafy greens (primarily cabbage), with small amounts of meat and
fats. Much of the time the vegetables and meats were canned or dehydrated.</div>
<div class="MsoNormal">
When cooking
kasha pay attention to the cooking time needed when making your first batch, as
cooking times can vary somewhat due to differences in the grains being used.
Once the grain and boiling water have been mixed together, lower the heat to
prevent excess moisture loss. Slow cooking over low heat is important to insure
that the grain is fully cooked, as incompletely cooked kasha is quite unappetizing.
Soviet soldiers had many disparaging terms for half-cooked kasha, such as
“bullets”, “bolts” or “shrapnel”. Kasha has completed cooking when all of the
liquid has been absorbed and the grains are not dry inside. Sticky kasha should
have a texture similar to risotto, without any excess liquid.</div>
<div class="MsoNormal">
If using broth, beef broth is preferred. Sunflower oil was a commonly available fat,
although any type of fat may be used. Tushonka was
a popular accompaniment to buckwheat or barley kasha. If adding tushonka, shred
the meat into small pieces, add it to the kasha as soon as it is cooked, while
still very hot, and mix well.<br />
<o:p></o:p></div>
The amounts given in the following
kasha recipes are for one serving.<br />
<div class="MsoNormal">
<br />
*<b style="text-align: center;"><span style="line-height: 115%;">в помошь войсковому
повару, </span></b><b style="text-align: center;">составил </b><b style="text-align: center;">л.и.артамонов, </b><b style="text-align: center;">поднолковник медицинской службы</b><br />
<div class="MsoNormal" style="text-align: left;">
<b style="text-align: center;"><span style="line-height: 17.77777862548828px;"> (</span></b><span style="text-align: center;">Assistance for the Military Cook, edited by </span>L.I. Artamonov, <span style="text-align: center;">Lieutenant Colonel,
Medical Service)</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rV9jnq-tb_M/UaEgnxETx6I/AAAAAAAACfU/v58aBp2b1ds/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-rV9jnq-tb_M/UaEgnxETx6I/AAAAAAAACfU/v58aBp2b1ds/s320/DSC_0011.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three varieties of Soviet Army kasha, served in M36 mess tin lids. From left to right: barley, buckwheat and oat kasha. Each mess tin lid contains one portion. The bowls in front of the cooked kasha contain one portion of the uncooked grain. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-JlWrKWEXCUs/UaEhNOZPzoI/AAAAAAAACfc/O4IrkV9qNfs/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-JlWrKWEXCUs/UaEhNOZPzoI/AAAAAAAACfc/O4IrkV9qNfs/s320/DSC_0014.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Soviet M36 Mess Tins. A close copy of the German M31 Kochgeschirr, it had a capacity of approximately 1.7 liters for the body and 0.5 liters for the lid.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<b>Buckwheat Kasha, Fluffy<o:p></o:p></b></div>
<div class="MsoNormal">
Toasting the buckwheat groats
before boiling is basic to making good buckwheat kasha. In the US, buckwheat
groats are available either raw or toasted. If you are buying raw buckwheat,
take care to toast the groats only until they are lightly browned. Over-toasting
will result in kasha with a burnt taste. Ten grams of finely chopped onion is approximately
one rounded tablespoon in volume. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>US</u> <u>Metric</u> <u>Ingredients</u></i><o:p></o:p></div>
<div class="MsoNormal">
4.25 oz 120 g buckwheat
groats<u><o:p></o:p></u></div>
<div class="MsoNormal">
6.5 oz 180 g water<o:p></o:p></div>
<div class="MsoNormal">
.35 oz (2 tsp) 10
g fat<o:p></o:p></div>
<div class="MsoNormal">
.35 oz (1 tbsp) 10
g onion<o:p></o:p></div>
<div class="MsoNormal">
to taste to taste salt<o:p></o:p></div>
<div class="MsoNormal">
<i>yield: 9 oz/250 g<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>Procedure<o:p></o:p></u></i></div>
<div class="MsoNormal">
Sort through the buckwheat
groats and remove any impurities. <o:p></o:p></div>
<div class="MsoNormal">
Boil the water in a separate
pot. <o:p></o:p></div>
<div class="MsoNormal">
Toast the groats in a dry pot
over medium high heat until lightly browned. Stir constantly to avoid
burning. After toasting, let the groats cool for
a couple of minutes. <o:p></o:p></div>
<div class="MsoNormal">
Pour the boiling water over
the groats while stirring continuously until the groats begin to swell. Then add
salt to taste and cook over low heat until it thickens. <o:p></o:p></div>
<div class="MsoNormal">
As soon as the kasha groats
begin to swell, cover the pot tightly, lower the heat, c and simmer over low
heat for 20-30 minutes until the buckwheat is well cooked.<o:p></o:p></div>
<div class="MsoNormal">
While the kasha is cooking,
cut the onions into fine pieces and saute in the fat until lightly browned.<o:p></o:p></div>
Once the kasha is nearly cooked, add the onion and mix
well until it is evenly distributed.<br />
<div class="MsoNormal">
<o:p></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-bIQQeg9dEmA/UaEfMd0fWHI/AAAAAAAACfE/t9ab52i2nvc/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-bIQQeg9dEmA/UaEfMd0fWHI/AAAAAAAACfE/t9ab52i2nvc/s320/DSC_0004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Buckwheat groats, raw (left) and toasted (right).</td></tr>
</tbody></table>
<div class="MsoNormal">
<b>Barley Kasha, Sticky<o:p></o:p></b></div>
<div class="MsoNormal">
Pearled barley is used in
this version. Sticky kasha requires a long cooking time which results in a
creamier texture. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>US</u> <u>Metric</u> <u>Ingredients</u></i> <o:p></o:p></div>
<div class="MsoNormal">
3 oz 80
g pearled
barley<o:p></o:p></div>
<div class="MsoNormal">
15 oz 400 g water<o:p></o:p></div>
<div class="MsoNormal">
.35 oz (2 tsp) 10
g fat<o:p></o:p></div>
<div class="MsoNormal">
to taste to taste salt<o:p></o:p></div>
<div class="MsoNormal">
<i>yield: 15 oz/400 g<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>Procedure<o:p></o:p></u></i></div>
<div class="MsoNormal">
Bring salt and water to a
boil.<o:p></o:p></div>
<div class="MsoNormal">
Pour the barley into the boiling
salted water and simmer until tender<o:p></o:p></div>
<div class="MsoNormal">
Add the fat and mix in well, cover
the pot, and let rest for a few minutes.<o:p></o:p></div>
<div class="MsoNormal">
Required cooking time is up to
2 hours.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Oatmeal Kasha, Sticky<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>US</u> <u>Metric</u> <u>Ingredients</u></i> <o:p></o:p></div>
<div class="MsoNormal">
3 oz 80
g oat groats<o:p></o:p></div>
<div class="MsoNormal">
10.5 oz 300 g water<o:p></o:p></div>
<div class="MsoNormal">
.35 oz (2 tsp) 10
g fat<o:p></o:p></div>
<div class="MsoNormal">
to taste to taste salt<o:p></o:p></div>
<i>yield: 15 oz/400 g</i><br />
<br />
<div class="MsoNormal">
<i><u>Procedure</u></i><br />
Bring salt and water to a boil.<o:p></o:p></div>
<div class="MsoNormal">
Pour the oats into the boiling salted water and simmer until tender<o:p></o:p></div>
<div class="MsoNormal">
Add the fat and mix in well, cover the pot, and let rest for a few minutes.<o:p></o:p></div>
<div class="MsoNormal">
Required cooking time is up to 2 hours.</div>
<br />Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com12tag:blogger.com,1999:blog-8564181829512529633.post-54246981117282495412013-04-08T00:26:00.000-04:002013-04-10T19:18:02.476-04:00Cooking in the Trenches: Part 2, German Army 1915I've been MIA for a bit, just a bit overwhelmed by everything going on at one time. But I have also been working on a number of projects which are coming to fruition, and will soon be published in this blog.<br />
In this post we'll take a look at more recipes from the German trenches of WWI: rice, vegetables, sauces, and more potatoes. But first I thought it might be helpful for those unfamiliar with equipment of that era to give a brief overview of individual German mess gear in the First World War.<br />
<div>
<br /></div>
<div>
The German Kochgeschirr M.1887 was rather massive for an individual mess kit. With a 2.5 liter capacity, it had nearly 1.5 times the volume of the later M.31 Kochgeschirr. Some M.1887s were still in use at the outbreak of the First World War.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-M8ZTMr5QsKg/UVJh4caG37I/AAAAAAAACUY/mwYZXhYtOMo/s1600/Kochgeschirr+M.1887_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-M8ZTMr5QsKg/UVJh4caG37I/AAAAAAAACUY/mwYZXhYtOMo/s1600/Kochgeschirr+M.1887_2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kochgeschirr M.1887</td></tr>
</tbody></table>
<div>
It was replaced by the Kochgeschirr M.1910 model, with a reduced capacity of 2 liters. An interesting development at that time was a folding spoon and fork eating utensil (the Essbesteck ,German for cutlery) and perhaps the first mass-produced spork. The M.1910 Kochgeschirr had a small metal lug on the inside the body to hold the Essbesteck neatly for transport (see illustration below). </div>
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</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9YxTpD-prn4/UVJleC5sdqI/AAAAAAAACUo/3yExZm0l7GY/s1600/Kochgeschirr+M.1910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-9YxTpD-prn4/UVJleC5sdqI/AAAAAAAACUo/3yExZm0l7GY/s320/Kochgeschirr+M.1910.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kochgeschirr M.1910</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-49tXpol57uc/UVJQ8VlZ6AI/AAAAAAAACT8/lwjAfK1Racc/s1600/Bundesarchiv_Bild_102-13827%252C_Ostpreu%25C3%259Fen%252C_Reichswehr%252C_Herbstman%25C3%25B6ver.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="http://2.bp.blogspot.com/-49tXpol57uc/UVJQ8VlZ6AI/AAAAAAAACT8/lwjAfK1Racc/s320/Bundesarchiv_Bild_102-13827%252C_Ostpreu%25C3%259Fen%252C_Reichswehr%252C_Herbstman%25C3%25B6ver.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reichswehr soldiers in 1932 chowing down.<br />
This photo gives one a good idea of the size of the M.1910-type mess kit. </td></tr>
</tbody></table>
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<div class="MsoNormal">
Here are a few more recipes from <i>Kochbuch
für den Schützengraben</i> (Cookbook for
the Trenches). If you are striving for authenticity, when a recipe calls for
bread crumbs it would normally have been a coarse 100% rye bread. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 16.0pt; line-height: 115%;">Potatoes<o:p></o:p></span></b></div>
<div class="MsoNormal">
As mentioned in an earlier post, the potato daily ration was
1,500 grams, which of course could vary greatly due to disruptions in the
supply chain. As with most of the recipes in <i><span style="line-height: 115%;">Kochbuch für den Schützengraben</span></i>,
no amounts were given for potato recipes.
</div>
<div class="MsoNormal">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Mashed Potatoes<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Force
boiled potatoes through a sieve. Add a little milk and salt.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Mashed
Potatoes (Baked)</b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Mix plenty
of fat and grated cheese into mashed potatoes.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
If eggs
are available, separate the eggs and beat the egg whites until they form soft
peaks.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Mix the egg
yolks, fat and grated cheese into the warm mashed potatoes, then fold in the
egg whites.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Sprinkle
cheese and butter on top. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
If baking
in an oven, bake uncovered like a casserole in a 350°F/205°C oven.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
If
cooking on an open fire, use a heavy lidded container such as a Dutch oven.
Cook over hot coals with more coals on top. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Cook
until heated through and lightly browned on top.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Instead
of the cheese add sugar to taste to about half a pound of potatoes per serving.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Add fruit
sauce, apple sauce, stewed fruit or other cooked fruits.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Bake as
for the baked mashed potatoes.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Mashed Potatoes (Croquettes)<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Form
cooled mashed potatoes in balls the size of an egg, roll in beaten egg then in
bread crumbs. Fry in hot fat.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Apple
Potatoes</b>: <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Peel and
cut up or grate the potatoes.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Cooked until
the potatoes are slightly undercooked.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Add an
apple that has been peeled and cut into small pieces.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Add some
fried bacon bits.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Cook
until the apple and potatoes are soft.</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<b><span style="font-size: 16pt;">Sauces<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Sauces
were an accompaniment to many of the recipes in <i>Kochbuch für den
Schützengraben</i>. Roux was
made with a tablespoon of butter or other fat, such as lard, oil, or bacon
grease. The fat was heated until melted, a spoonful of flour added, mixed into
a smooth paste, and then the other ingredients were added to it. If flour was
not available, a handful of crumbled bread was substituted.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<o:p> </o:p> </div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Béchamel
Sauce</b>: <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<u><i><br /></i></u></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<u><i>Ingredients</i></u></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
fat<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
sliced
ham, pepper, onion.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
broth or
water<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
cream or
milk.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
bread
crumbs<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
salt (if
needed)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
grated
cheese, if available.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Chop the
ham, peppers and onion into small pieces.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Heat the
fat and add the sliced ham, pepper and onion.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Cook over
low to medium heat until softened.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Add a
little broth or water and cream or milk.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Add bread
crumbs, salt (if needed), and a little grated cheese, if available.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Tomato Sauce<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<u><i>Ingredients</i></u></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
fresh
tomatoes<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
butter or
water<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Cut up the
tomatoes into large pieces.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Place
tomatoes in a pan with a little butter or water.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Cook over
low to medium heat, <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Once the
tomatoes have softened, force them through a sieve to remove the seeds and
skin.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Boil the
tomatoes (stirring constantly) until they have thickened into a paste.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
To the cooked
tomato paste add a little water or broth, butter and bread crumbs.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
This
tomato paste (or canned tomato paste) is excellent with eggs, beef, mutton,
meatballs, or the like. It also makes a very tasty addition to rice, pasta or
macaroni.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Tomato
soup can be made by adding broth to the tomato paste.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b> </b> <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Mustard sauce: <o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Ingredients</u></i><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
butter or
other fat<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
meat
stock (use fish broth if serving sauce with fish)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2-3 tbsp mustard<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
bread
crumbs<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
egg yolk<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure</u></i><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Bring the
stock or broth to a boil. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Remove from
heat and add a little bit at a time to the egg yolk while stirring (to temper
the egg yolk and prevent it from curdling).<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Place
butter, stock, mustard and bread crumbs in the pan.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Over low
heat, bring the sauce to a simmer while stirring constantly.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Remove
from heat, allow sauce to cool slightly; add the egg yolk while stirring
vigorously.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Optional:
add a little sugar and vinegar, to taste.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<b><span style="font-size: 16pt;">Rice</span></b><span style="font-size: 16pt;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
The rice recipes are scaled for one portion.
According to WWI German Army daily ration tables, 125 grams or rice or 250
grams of pulses (peas, beans, or lentils) could be substituted for 1500 grams
of potatoes. Buckwheat, oat groats, or other grains can be used in the
same way as rice in any of the following recipes.</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Risotto<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Of course this is not the “proper” method
of cooking risotto, but classic risotto made with Arborio rice could hardly
have been expected to be prepared in a trench under combat conditions. Any type
of rice may be used, but preferably it should be a short-grained, starchy variety.
You will need to use a sufficient amount of meat stock so that the cooked rice
is a bit more wet and sticky than steamed rice.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>US</u> <u>Metric</u> <u>Ingredients<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
4.4 oz/5
fl oz 125 g/150 ml short-grained rice<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
10-12 fl
oz 300-360 ml meat stock (amount depends on the type of
rice)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to taste grated cheese<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to taste salt<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Optional<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
½ fl oz/1
tbsp 15 ml tomato paste<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to taste meat scraps, chicken
liver or mushrooms (canned or </div>
<div style="margin-bottom: .0001pt; margin: 0in;">
cooked)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Heat fat
in a saucepan and add the dry rice.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Stir
until the rice grains are coated with fat.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Add the
meat broth, bring to a boil, lower heat and cook for twenty minutes. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
When it
is nearly cooked, add plenty of grated cheese.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
At this
point, also add the tomato paste, meat scraps, chicken liver or mushrooms.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Variations<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Rice can
also be baked in a covered pan that has been greased with butter or other fat,
as in the potato dishes.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Apple Rice <o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Ingredients</u></i><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
4.4 oz/5
fl oz 125 g/150 ml rice<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
8-10 fl
oz 120-300 ml meat stock (amount depends on the type of
rice)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
½ - 1
tbsp 15-30 ml butter<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Put the
rice, water and butter in a covered pan.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Boil or
steam the rice until soft, about 20-25 minutes.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
While the
rice is cooking, chop the apples into 3/8 inch (1 cm) pieces. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Add the
chopped apples to the cooked rice.<b><br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 16.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman";">Vegetables<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Brassicas
(cabbage, broccoli, cauliflower, Brussels sprouts) </span></b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">can
be cooked until soft in boiling water, drained, and then simmered with a little
meat broth or water, fat, and salt to taste.<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Young
green beans, peppers, cabbage, carrots, asparagus, chicory, Brussels sprouts, etc.</span></b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">
can be cooked until soft with a little water and salt. Drain, serve, dot with pieces
of butter.<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Asparagus:
</span></b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">serve with melted butter. <o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Chicory:
</span></b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;"> pour over with melted
butter, sprinkle with grated cheese.<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">Spinach:</span></b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt;">
bring one or two spoonfuls of water to boil, add the spinach and heat until
boiling. Remove from heat and add a little butter or anchovy paste.<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Kale:</span></b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> boil, drain, then </span>chop up<span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> and cook in a little fat until soft.<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Red or white cabbage:</span></b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> Cut into thin strips. Bring a little
water to a boil and steam the cabbage until soft. Add a little fat and some
finely chopped apples. Cook until the apples are soft.<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Cauliflower:</span></b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> boil until soft and serve with
Hollandaise sauce.<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Beets (all varieties)</span></b><span style="line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">: boil until soft, broth with fat and
bread crumbs made creamy. <o:p></o:p></span></div>
<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Dried peas, beans, and lentils:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> boil until tender. Add tangy sweet bacon gravy
(refer to my earlier post for the recipe).</span><br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><u>Sources</u></b><br />
Kochbuch für den Schützengraben, Hans Werder, Otto Janke Publisher, Berlin, 1915<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
</div>
<br />
http://fi.wikipedia.org/wiki/Kentt%C3%A4keittoastia<br />
http://www.ir63.org/index.php?page=33<br />
http://www.wehrmachtlexikon.de/heer/waffen/ausruestung/allgemeine/essbesteck.php<br />
<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com4tag:blogger.com,1999:blog-8564181829512529633.post-8641936871494265442013-02-25T21:11:00.001-05:002013-02-25T21:11:23.067-05:00Constructing a British Army Improvised Cooker<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><span style="color: red;"> </span> In an earlier post I
addressed the basics of improvised cooking equipment in the British Army. I
find it to be a fascinating aspect of field cookery, and decided to recreate a
working example. Most manuals were terribly lacking in details, but I found a
good resource for construction techniques in the British Home Office’s “Civil
Defence Manual of Basic Training, Volume 1, Welfare Section”, published in
1952. In the aftermath of nuclear, biological and chemical warfare and the
resultant destruction of infrastructure and disruption of essential services,
it was expected that large segments of the population would be in need of basic
necessities. The Home Office turned to
the British Army for a solution to the problem of mass feeding.<span style="color: red;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;"> The Civil Defence
Manual of Basic Training stated that “The improvised equipment illustrated has
been successfully used for many years by the British Army and all of it can be
made, at very little cost, from scrap material.” I found this to be absolutely
true. The cooker was constructed entirely from scrap material that I had on
hand, with the exception of two cans of high-heat enamel spray paint. High-heat
enamel may not be historically correct, but I want to extend the service life
of my cooker for as long as possible. </span></div>
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<span style="font-family: inherit;"> Very little was
required in the way of tools, as all of the tasks could be accomplished with
simple hand tools. The only power tools I used were a drill for the oven handle
(4 holes) and a jigsaw to expedite cutting of the sheet metal metal-cutting
shears worked fine, but were much slower). Pug was mixed with a hoe and cement
tub. Steel bars were cut with a hacksaw. British Army manuals recommended
“running over repeatedly with a lorry” to flatten the corrugated metal sheets. Not
having an army lorry readily available, I flattened the corrugated sheets by
pounding repeatedly with a big hammer (very time consuming and admittedly not a
lot of fun, but it provided great stress relief).</span></div>
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<a href="http://1.bp.blogspot.com/-yu2_NTkgFLQ/USriIkgArQI/AAAAAAAACIg/OZ8iZf9kyZI/s1600/093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="214" src="http://1.bp.blogspot.com/-yu2_NTkgFLQ/USriIkgArQI/AAAAAAAACIg/OZ8iZf9kyZI/s320/093.JPG" width="320" /></span></a></div>
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<span style="font-family: inherit;"> My example is a combination cooker, but without the water boiler. Alternately, it could be considered an “oven with frying plate”, but with a longer frying plate. It has the following features for cooking:</span><br />
<span style="font-family: inherit;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>A flat area to place pots or pans for boiling or frying, known as the “boiling/frying plate”.</span><br />
<span style="font-family: inherit;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>An oven made from a metal drum.</span><br />
<span style="font-family: inherit;">3.<span class="Apple-tab-span" style="white-space: pre;"> </span>A covered hot plate or hot cupboard for keeping cooked foods warm.</span><br />
<span style="font-family: inherit;">4.<span class="Apple-tab-span" style="white-space: pre;"> </span>A hole in the boiling/frying plate to accommodate a stock pot, as would be done with a camp kettle. British Army 3-gallon camp kettles had tapered sides and would not fall through the hole. I just cut the hole slightly smaller than the pot. Pug was placed around the camp kettles or pots for insulation. </span><br />
<span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;"> There were many adaptations of the given designs and, if I understand the instructions of the manuals correctly, the designs do not have to be adhered to unquestioningly. They could be modified to accommodate local requirements and available resources. My intent was to demonstrate the technique for building improvised field cookers. As expected, I encountered many issues not sufficiently described in manuals. These details could only be worked out by actually working my way through the construction. </span><br />
<span style="font-family: inherit;"> One aid to determining many of the dimensions was in counting the bricks in photos of improvised field cookers. British Imperial bricks were most likely used, and they fit in quite well with the given measurements.</span><br />
<span style="font-family: inherit;"> However, I had to modify the dimensions slightly to take into account the smaller size of US bricks:</span><br />
<span style="font-family: inherit;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Imperial bricks (excluding joints) - 8-5/8 x 4-1/8 x 2-5/8 inches (L x W x H)</span><br />
<span style="font-family: inherit;"><span class="Apple-tab-span" style="white-space: pre;"> </span>U.S bricks (excluding joints) - 8 x 4 x 2¼ inches (L x W x H)</span><br />
<span style="font-family: inherit;">So for example, instead of using 6 courses of bricks to achieve the proper height of the boiling/frying plate, I had to use 7. To further complicate the process, most of my bricks were locally produced and often quite old, so there were some additional minor variances in the sizes. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">When building a cooker, there are several important design considerations which should be followed to insure proper functioning:</span><br />
<span style="font-family: inherit;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>The ground should be reasonably level and firm.</span><br />
<span style="font-family: inherit;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>The firebox should not be more than 10 inches wide by 24 inches long and 9 inches high.</span><br />
<span style="font-family: inherit;">3.<span class="Apple-tab-span" style="white-space: pre;"> </span>The firebox uses grating, grid, or perforated sheet metal, not more than 3/8 inch thick.</span><br />
<span style="font-family: inherit;">4.<span class="Apple-tab-span" style="white-space: pre;"> </span>The chimney hole is centered over the top of the barrel oven.</span><br />
<span style="font-family: inherit;">5.<span class="Apple-tab-span" style="white-space: pre;"> </span>The height of the chimney (from the top of the chimney to ground level) should not be less than the horizontal length of the flue.</span><br />
<span style="font-family: inherit;">6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Boiling/frying plate is a piece of sheet metal, not more than 3/8 inch thick.</span><br />
<span style="font-family: inherit;">7.<span class="Apple-tab-span" style="white-space: pre;"> </span>Boiling or frying plate sections, kettle trenches are approximately 24 inches wide. </span><br />
<span style="font-family: inherit;">8.<span class="Apple-tab-span" style="white-space: pre;"> </span>The oven is made from a 55 gallon drum or other metal drum, preferably food-safe. It is recommended to burn out the inside of the barrel before use. Do not use a barrel that contained toxic substances. Contrary to the techniques described in the Home Office Civil Defence manual, it is not recommended to use galvanized trash cans for ovens.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Here are a few helpful hints for construction: </span><br />
<span style="font-family: inherit;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Soak the bricks in water before laying. This prevents the bricks from absorbing too much water from the pug and possibly weakening the joint.</span><br />
<span style="font-family: inherit;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Pug is sifted earth, preferably clay-type soil, mixed with enough water until it is the consistency of thick oatmeal. Chopped dry grass or straw should be added as a binder. The amount of straw added will vary with the soil type.</span><br />
<span style="font-family: inherit;">3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Estimate the amount of soil that you will need, and then double that. I used about 10 cubic feet of sifted soil for my cooker, much more than my original estimate.</span><br />
<span style="font-family: inherit;">4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Use gloves whenever you are cutting, bending or handling sheet metal. The cut edge of sheet metal can result in a really nasty cut. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Should you wish to indulge in constructing your own improvised cooker, you are responsible for your safety, fire prevention and compliance with local laws. Any recreation of the techniques given here is taken at your own risk. </span><br />
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<span style="font-family: inherit;">And now that we have the obligatory legal disclaimer out of the way, let's see how it was done.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GA2TaedMn4s/USjcfLS82HI/AAAAAAAACCw/F2b6538QMKo/s1600/012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-GA2TaedMn4s/USjcfLS82HI/AAAAAAAACCw/F2b6538QMKo/s320/012.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small; text-align: start;">I leveled the area, tamped the soil, measured and set out marking stakes. Then I laid out the first course of bricks (dry) to get a more exact idea of the layout. </span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Tfpv403iIk8/USjciHnkiWI/AAAAAAAACC4/eyXGAseS1CY/s1600/013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://1.bp.blogspot.com/-Tfpv403iIk8/USjciHnkiWI/AAAAAAAACC4/eyXGAseS1CY/s320/013.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small; text-align: start;">Note the materials laid out next to the construction area: bricks, sheet metal, metal rods, sifted soil (in the black nursery pots), chopped pine straw (in the galvanized trash can), and a 55 gallon drum.</span><br />
<span style="font-family: inherit; font-size: small; text-align: start;"><br /></span>
<span style="font-family: inherit; font-size: small; text-align: start;"></span><br />
<span style="font-family: inherit; font-size: small; text-align: start;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><img border="0" height="214" src="http://4.bp.blogspot.com/-oGIf1Wz49-k/USjci_Nw9iI/AAAAAAAACDA/eoQIv6F3Ua0/s320/017.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333969116211px;">A layer of pug is spread on the ground. Note that the near side is twice as wide as the rest. This is to accommodate the inner wall which will be the support for the closed end of the drum oven. Fortunately, for the pug I have a nearly endless supply of sticky of Alabama red clay soil and pine straw, which doesn’t deteriorate as quickly as dried grass or wheat straw.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xcU2xh8kpEE/USjc1N_xg0I/AAAAAAAACDQ/3_3TsysDsBY/s1600/018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://3.bp.blogspot.com/-xcU2xh8kpEE/USjc1N_xg0I/AAAAAAAACDQ/3_3TsysDsBY/s320/018.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small; text-align: start;">Lay out the first course of bricks, putting about a 3/8 inch (1 cm) layer of pug in between each brick. Note that the bricks on the open end (on the right) are half bricks. The bricks are “keyed”: they are laid so that each course has the joint between two bricks centered over the middle of the bricks on the course below it.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-m9d6htbPGpU/USjc0vKMnKI/AAAAAAAACDI/J7J4pLZWxIg/s1600/021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://3.bp.blogspot.com/-m9d6htbPGpU/USjc0vKMnKI/AAAAAAAACDI/J7J4pLZWxIg/s320/021.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-family: inherit; font-size: small;">The bottom course for the inner wall is also laid. <br />Put a 3/8 inch layer of pug on top of the first course and continue to lay each successive course.</span></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Dp4RDOrXNbk/USjc3S6DShI/AAAAAAAACDY/-e6AGjMfTfA/s1600/023-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://3.bp.blogspot.com/-Dp4RDOrXNbk/USjc3S6DShI/AAAAAAAACDY/-e6AGjMfTfA/s320/023-1.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-family: inherit; font-size: small;">After four courses are laid, the firebox grate is added, and
the 5<sup>th</sup> course of bricks over it.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_n0vLJFch1s/USgU4zPoa2I/AAAAAAAAB5I/9dyN4KyIXWk/s1600/DSC_0082.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://1.bp.blogspot.com/-_n0vLJFch1s/USgU4zPoa2I/AAAAAAAAB5I/9dyN4KyIXWk/s320/DSC_0082.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Close up detail of the supports for the firebox. Optionally, a metal grid or perforated sheet metal can be placed on top of the 4th course bricks, without the support rods. By using support rods, I can easily replace the firebox grid once it deteriorates through use. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DsnyDHDDxys/USgVTtkkCrI/AAAAAAAAB5Y/WVCAVfML6sk/s1600/DSC_0085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-DsnyDHDDxys/USgVTtkkCrI/AAAAAAAAB5Y/WVCAVfML6sk/s320/DSC_0085.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Continue until 7 courses have been laid. Build up an inner wall as shown in the photo above, to the height of the frying/boiling plate section. This is to support the closed end of the drum oven.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eGV9h4i7HXs/USgVQaUwj-I/AAAAAAAAB5Q/59zYWQUVEOk/s1600/DSC_0087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://4.bp.blogspot.com/-eGV9h4i7HXs/USgVQaUwj-I/AAAAAAAAB5Q/59zYWQUVEOk/s320/DSC_0087.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-family: inherit; font-size: small;">View from the front of the cooker.</span><br />
<span style="font-family: inherit; font-size: small;">Note how the grates are
laid over the support rods to create a firebox, and the inner support wall to
the left rear.</span></div>
</td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<div style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-dM9x1_wpuBE/USgVgBmOyyI/AAAAAAAAB5g/PDiGB3SCbi0/s1600/DSC_0088.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://4.bp.blogspot.com/-dM9x1_wpuBE/USgVgBmOyyI/AAAAAAAAB5g/PDiGB3SCbi0/s320/DSC_0088.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: inherit; font-size: small;">Another view of the cooker after the 7th course has been laid.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lIGw8qrtFhA/USgVqP5oQYI/AAAAAAAAB5o/GSTqMfGtWIw/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://3.bp.blogspot.com/-lIGw8qrtFhA/USgVqP5oQYI/AAAAAAAAB5o/GSTqMfGtWIw/s320/DSC_0090.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="line-height: 115%;"><span style="font-family: inherit; font-size: small;">Before
continuing, the base of the flue is filled in. Rubble was normally used, but I
had a large amount of coarse gravel available. I laid a short retaining wall at
the rear of the firebox to keep the flue material in place.</span></span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ytk3EdZmJ38/USgVyIKsknI/AAAAAAAAB5w/xwDXK3_FrhI/s1600/DSC_0091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://4.bp.blogspot.com/-Ytk3EdZmJ38/USgVyIKsknI/AAAAAAAAB5w/xwDXK3_FrhI/s320/DSC_0091.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-family: inherit; font-size: small;">The flue slopes upward from the front of the cooker to the
rear.</span><br />
<span style="font-family: inherit; font-size: small;">(Before filling in the flue, I laid down a sheet of permeable landscape
fabric. This fabric is not necessary, but it serves as a barrier to insects (fire ants are a problem here) and to make clean up easier if the cooker is disassembled or moved.)</span></div>
</td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-MyXWpDcVL-k/USgV7BqIKNI/AAAAAAAAB54/Jb3Fwu7mV5U/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-MyXWpDcVL-k/USgV7BqIKNI/AAAAAAAAB54/Jb3Fwu7mV5U/s320/DSC_0095.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">A layer of pug or sheet metal is placed over the flue base. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NbW59pxiJag/USgWGZcPcLI/AAAAAAAAB6A/2mFk96NYnTM/s1600/DSC_0097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-NbW59pxiJag/USgWGZcPcLI/AAAAAAAAB6A/2mFk96NYnTM/s320/DSC_0097.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">As I will be using a rather thin sheet of corrugated steel for the boiling/frying plate, I needed to add some steel rods for support. If a thick sheet of steel is not used, reinforcement must also be added for the front wall of the oven section which spans the flue. Those are the two long rods on the left side. I spaced the short rods evenly, except for the large gap towards the left. The opening for a stock pot will occupy this space.</span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2uqt4BvlCcs/USgWWfSKQsI/AAAAAAAAB6Q/ev8u7IG9MfA/s1600/042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://4.bp.blogspot.com/-2uqt4BvlCcs/USgWWfSKQsI/AAAAAAAAB6Q/ev8u7IG9MfA/s320/042.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-family: inherit; font-size: small;">The top of the seventh course is the height of the
boiling/frying plate, which is laid over a layer of pug on top of the 7<sup>th</sup>
course. A hole has been cut for the stock pot. Originally, this would have been an oval opening to accomodate a camp kettle. The bricks on top of the plate
are temporary, to hold the plate in position.</span></div>
</td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NvbT7APerqI/USgWdGXnYaI/AAAAAAAAB6Y/WcnTzIla-fw/s1600/046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-NvbT7APerqI/USgWdGXnYaI/AAAAAAAAB6Y/WcnTzIla-fw/s320/046.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-family: inherit; font-size: small;">Next we turn our attention to the oven section. Lay several
bricks for the next course of the forward oven wall and on the ends of the
inner wall, to prevent the drum from rolling. A thick layer of pug is put down
where the drum will rest and formed to the curve of the drum. </span></div>
</td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XVzvWylEAWw/USgWoMXiNnI/AAAAAAAAB6o/6qvm1cSpjtQ/s1600/048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-XVzvWylEAWw/USgWoMXiNnI/AAAAAAAAB6o/6qvm1cSpjtQ/s320/048.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-family: inherit; font-size: small;">Detail of the rear (closed) end of the drum. The inner wall is used for supporting the rear end of the drum. Continue to lay
bricks around the barrel, making sure that the courses are keyed. Use broken or
cut pieces of brick to insure a snug fit around the front of the barrel.</span></div>
</td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-8cK2hcwXGs0/USgXOs7pMBI/AAAAAAAAB7I/YG3vEmTNjKk/s1600/055.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://1.bp.blogspot.com/-8cK2hcwXGs0/USgXOs7pMBI/AAAAAAAAB7I/YG3vEmTNjKk/s320/055.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-family: inherit; font-size: small;">Ten additional courses of bricks have been laid to enclose
the drum oven. Pug is used to seal around the curve of the barrel. Before the
last course was laid, reinforcement was added over the top of the drum oven for
the bricks that spanned it in the last (10th) course.</span></div>
</td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FA_icEYUpBY/USgXCJGfCWI/AAAAAAAAB6w/R75dmVJgzEM/s1600/058.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-FA_icEYUpBY/USgXCJGfCWI/AAAAAAAAB6w/R75dmVJgzEM/s320/058.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Two
concrete reinforcing rods are set in a layer of pug on top of the top brick
course. They will help to support the weight of the pug on top of the sheet
metal.</span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-m0hoXL2K9Y8/USgXDFZELqI/AAAAAAAAB64/6nNjANkgA8A/s1600/060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://3.bp.blogspot.com/-m0hoXL2K9Y8/USgXDFZELqI/AAAAAAAAB64/6nNjANkgA8A/s320/060.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="line-height: 115%;"><span style="font-family: inherit; font-size: small;">A
piece of sheet metal is placed over the top of the oven, and temporarily held
in place with bricks. <br />Note the hole cut for the chimney, centered over the
drum.</span></span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-N8a4KzUES-Q/USgXOV_tWmI/AAAAAAAAB7A/8eT2fhLHwkU/s1600/063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://1.bp.blogspot.com/-N8a4KzUES-Q/USgXOV_tWmI/AAAAAAAAB7A/8eT2fhLHwkU/s320/063.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"> Close-up detail of the chimney hole. </span><br />
<span style="font-family: inherit; font-size: small;">The material in the hole was cut and bent upward to form flanges to help secure the chimney.</span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1qCXvFnKMjE/USgXSuGD7-I/AAAAAAAAB7Q/SAVzDn2H24I/s1600/066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-1qCXvFnKMjE/USgXSuGD7-I/AAAAAAAAB7Q/SAVzDn2H24I/s320/066.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"> I greased the bottom half of a stock pot with cooking oil to make removal and cleanup easier. The pot was set in place over the hole in the boiling/frying plate. A layer of pug about 3½ to 4 inches (9-10 cm) deep was formed around the pot.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QmVDdNgsaII/USbo2KFuKUI/AAAAAAAAB4c/BpV8ulpTS0Q/s1600/071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://4.bp.blogspot.com/-QmVDdNgsaII/USbo2KFuKUI/AAAAAAAAB4c/BpV8ulpTS0Q/s320/071.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">The sides of the frying area are then constructed from pug. </span><br />
<span style="font-family: inherit; font-size: small;">I used a rather stiff mixture of pug for the boiling/frying area. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Wz4U-fnuh5M/USbozaODpfI/AAAAAAAAB4U/vRUMPrt1g4I/s1600/075.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://3.bp.blogspot.com/-Wz4U-fnuh5M/USbozaODpfI/AAAAAAAAB4U/vRUMPrt1g4I/s320/075.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">The stockpot has been temporarily removed to show the hole in the boiling/frying plate.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rNDB3Y6uaUQ/USgZebuYvvI/AAAAAAAAB70/pApFFOHzgvY/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://4.bp.blogspot.com/-rNDB3Y6uaUQ/USgZebuYvvI/AAAAAAAAB70/pApFFOHzgvY/s320/DSC_0047.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><span style="line-height: 115%;">The
chimney is made out of 4 inch (10 cm) diameter cans. </span><span style="line-height: 115%;"><br />Both ends are cut off and one end is crimped
with needle-nose pliers.<span class="apple-converted-space"> </span>The
crimped end is inserted into the non-crimped end of the next can, and <i>carefully</i> </span><span style="line-height: 115%;">tapped in further with a rubber mallet until it
is secure. Do not use excessive force, or you will bend the cans. If done
properly, a sufficient length of stovepipe can be fabricated that is both straight
and secure.</span></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2a6xR_xw2H4/USboKR-o91I/AAAAAAAAB38/vFLBC4_ghgg/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://4.bp.blogspot.com/-2a6xR_xw2H4/USboKR-o91I/AAAAAAAAB38/vFLBC4_ghgg/s320/DSC_0036.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Formed out of sheet metal or a square tin, a hot cupboard was used as a food warmer. My example is constructed out of sheet aluminum. It will be mounted on top of the oven and covered with pug. </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-b2ye-wAy8M8/USgZXXLUCzI/AAAAAAAAB7o/xcXCkAAXOmY/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://4.bp.blogspot.com/-b2ye-wAy8M8/USgZXXLUCzI/AAAAAAAAB7o/xcXCkAAXOmY/s320/DSC_0039.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">The hot cupboard was secured in place and covered with pug. A section of chimney was put on the flange and a support built up around it. The support could be a column of bricks or pug. I cut the bottom off of a plastic nursery pot which was then, inverted, centered it over the stovepipe and filled with pug.</span><br />
<span style="font-family: inherit; font-size: small;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://4.bp.blogspot.com/-NedP9_2iu8g/USkxDmxFaTI/AAAAAAAACE8/PlIJyvJ06A4/s1600/084+-+Copy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="http://4.bp.blogspot.com/-NedP9_2iu8g/USkxDmxFaTI/AAAAAAAACE8/PlIJyvJ06A4/s320/084+-+Copy.JPG" width="214" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333969116211px;"><span style="font-family: inherit; font-size: small;"> View from the front.</span><br />
<span style="font-family: inherit; font-size: small;">I sized the frying plate and hot cupboard to accommodate a half sheet pan (approx. 13 x 18 inches).</span></td></tr>
</tbody></table>
<span style="font-family: inherit; font-size: small;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-PvC00YA5RD0/USp11tOa1-I/AAAAAAAACG8/ygRWipHshck/s1600/093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://1.bp.blogspot.com/-PvC00YA5RD0/USp11tOa1-I/AAAAAAAACG8/ygRWipHshck/s320/093.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333969116211px;"><div class="MsoNormal">
<span style="font-family: inherit; font-size: small;">The completed combination cooker. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: small;">The handle for the oven lid
was fabricated from a piece of flat steel that I cut to size, forged into shape
and drilled for mounting bolts. The barrel has a clamp to hold the lid. If you
are using a lid without a clamp, latches will have to be added to hold the lid
in place.</span></div>
</td></tr>
</tbody></table>
<span style="font-family: inherit; font-size: small;"><br /></span>
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-kg0RaeDjaIo/USp1ngm706I/AAAAAAAACGs/h8f7iradd5A/s1600/088.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-kg0RaeDjaIo/USp1ngm706I/AAAAAAAACGs/h8f7iradd5A/s320/088.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333969116211px;"><span style="font-family: inherit; font-size: small;">The cooker with the chimney removed and the oven opened. The oven rack is a bit small, but will suffice for now. I plan on making a larger rack that will set higher up in the oven and provide more space.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-WqvuEm6FQf0/USp5heBRFKI/AAAAAAAACHs/o9xxSubuyl8/s1600/091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="320" src="http://1.bp.blogspot.com/-WqvuEm6FQf0/USp5heBRFKI/AAAAAAAACHs/o9xxSubuyl8/s320/091.JPG" width="214" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13.333333969116211px;"><span style="font-family: inherit; font-size: small;">View from the rear of the cooker. Although the firebox opening faces the direction of prevailing winds for this area (west), today the wind refused to cooperate and blew in from the east. I’ll have to do another test firing later in the week, especially to determine if the 4-inch diameter chimney is sufficient or whether I may need to increase the size.</span></td></tr>
</tbody></table>
<span style="font-family: inherit; font-size: small;"><br /></span>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: small;">Sources:</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-family: inherit; font-size: small; line-height: 18px; text-align: start;">Manual of Military Cooking and Dietary, 1924. H.M. Stationery Office, 1924</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-family: inherit; font-size: small; line-height: 18px; text-align: start;">Manual of Military Cooking and Dietary, Part I - General. H.M. Stationery Office, 1940</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-family: inherit; font-size: small; line-height: 18px;">Manual of Army Catering Services 1945, Part III. The War Office, 1945</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-family: inherit; font-size: small; line-height: 18px; text-align: start;">Manual of Army Catering Services 1954. The War Office, 1954</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-family: inherit; font-size: small; line-height: 18px; text-align: start;">Civil Defence Manual of Basic Training Volume 1 Welfare Section (Improvisation of Large Scale Cooking Equipment), Pamphlet no. 2B. H.M. Stationery Office, 1952</span></div>
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Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com1tag:blogger.com,1999:blog-8564181829512529633.post-61295226495367980802013-02-20T22:39:00.002-05:002013-02-20T22:39:44.161-05:00Improvised Cookers, British Army, WWI and WWII<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-it8b332-FiM/USV52R1JEPI/AAAAAAAABws/JFuVWCVSGEA/s1600/UK_Improv_Cooking_MACS45_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://3.bp.blogspot.com/-it8b332-FiM/USV52R1JEPI/AAAAAAAABws/JFuVWCVSGEA/s320/UK_Improv_Cooking_MACS45_4.jpg" width="320" /></a></div>
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British Army
cooks in the latter part of the 19<sup>th</sup> century and throughout the 20<sup>th</sup>
century were, in my-not-always-so-humble-opinion, the masters of improvised
field cooking. They were trained to build an impressive array of improvised
field stoves, ovens, fryers, boilers and water heaters, heated by wood, oil,
coal or gasoline (petrol). Walls were made of bricks mortared with mud or of metal
tins filled with earth or stones. Sheet metal plates were used for stove
surfaces, and oil drums for ovens and hot water boilers.<br />
<div class="MsoNormal">
This post is an introduction to some of the many types of improvised cookers used by the British Army in both world wars. I am unsure of the year of introduction of all of the types illustrated here, but am fairly certain that the Kettle Trench and Camelback Kettle Trench were in existence by the end of World War I. All of the types illustrated were in use before the end of World War II. In the 1950's the Civil Defence Department of the Home Office gave new life to the art of constructing improvised cookers as designed by the British Army. They were an ideal solution to the problem of feeding large numbers of people in the aftermath of nuclear or chemical weapons attack, and were included in Civil Defence training manuals of the time.<br />
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<a href="http://3.bp.blogspot.com/-UArfC5qlsQI/USBUPlvXhII/AAAAAAAABkA/la-FcKUixE0/s1600/UK_Improv_Cooking_MACS45_1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-UArfC5qlsQI/USBUPlvXhII/AAAAAAAABkA/la-FcKUixE0/s320/UK_Improv_Cooking_MACS45_1.jpg" width="201" /></a><a href="http://2.bp.blogspot.com/-3is-mpsIc4M/USLughNOFGI/AAAAAAAABss/zb65ILD7hTk/s1600/Blog_UK_Improv4_BoilingFrying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-3is-mpsIc4M/USLughNOFGI/AAAAAAAABss/zb65ILD7hTk/s320/Blog_UK_Improv4_BoilingFrying.jpg" width="205" /></a></div>
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<span style="text-align: start;">“Boiling and /or Frying” cookers were a simple design. They consisted of two low side walls, a fire box, flue, chimney and a sheet metal plate upon which cooking vessels were heated. The firebox used a metal grate, perforated sheet metal, or metal bars. Any type of combustible material could be used for heat. Bricks were held together with pug, a mixture of clay soil and dry grass, hay or straw.</span></div>
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At this point I need to digress a bit and offer a description of the "camp kettle". Throughout much of the 20<sup>th</sup> century, a mainstay of British field cookery equipment was the camp kettle, more commonly referred to as a “dixie”. The camp kettle was an oval cooking pot with a 3-gallon capacity, lid, and a bail handle. Versions used through WW2 were tinned sheet metal. Leter versions were made of aluminum. They were used for cooking and for transporting prepared rations to the front lines. In addition to several types of improvised cookers built specifically to utilize the camp kettles, they were also employed in several types of combination cookers. <span style="font-size: 13.333333015441895px;"> </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-C8iMvQAB-dU/USWT6QDZhdI/AAAAAAAABzg/bWcOza0uUOE/s1600/dixie224pint.jpg" imageanchor="1" style="font-size: medium; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="274" src="http://1.bp.blogspot.com/-C8iMvQAB-dU/USWT6QDZhdI/AAAAAAAABzg/bWcOza0uUOE/s320/dixie224pint.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aluminum camp kettle.<br />Note the flanges on the side.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Hpzf1Sav8pI/USL8oTPE4KI/AAAAAAAABuM/aOiDwVEUHq4/s1600/British+Dixie+WWI.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="http://2.bp.blogspot.com/-Hpzf1Sav8pI/USL8oTPE4KI/AAAAAAAABuM/aOiDwVEUHq4/s320/British+Dixie+WWI.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="font-size: medium; text-align: center;">
<span style="font-size: 13.333333015441895px;">Dixies being used to transport cooked </span><span style="font-size: 13.333333015441895px;">rations to </span></div>
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<span style="font-size: 13.333333015441895px;">the trenches </span><span style="font-size: 13.333333015441895px;">on the Western</span><span style="font-size: 13.333333015441895px;"> Front, WWI.</span></div>
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<a href="http://3.bp.blogspot.com/-nNdWfx6EZ30/USLug6cNkmI/AAAAAAAABs0/h8rmEcrQREY/s1600/Blog_UK_Improv5_BoilingFrying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-nNdWfx6EZ30/USLug6cNkmI/AAAAAAAABs0/h8rmEcrQREY/s320/Blog_UK_Improv5_BoilingFrying.jpg" width="217" /></a></div>
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Using the same basic design as the boiling and/or frying cooker, a hot water boiler could be constructed with an oil drum and two short pieces of pipe, for the water inlet and outlet. The water outlet was placed near the top of the drum and left open. Cold water would have to be added through an inlet at the top in order to draw out hot water, insuring that the drum remained full.</div>
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<a href="http://1.bp.blogspot.com/-sizBftYrDHY/USLyp2veFeI/AAAAAAAABtg/I8of1UXR6xc/s1600/Blog_UK_Improv6_BoilingFrying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-sizBftYrDHY/USLyp2veFeI/AAAAAAAABtg/I8of1UXR6xc/s320/Blog_UK_Improv6_BoilingFrying.jpg" width="184" /></a> <a href="http://1.bp.blogspot.com/-gWz5wmKSdOk/USLyqfq25xI/AAAAAAAABto/TMqrDd7a9I0/s1600/Blog_UK_Improv7_Roasting_MACS45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-gWz5wmKSdOk/USLyqfq25xI/AAAAAAAABto/TMqrDd7a9I0/s320/Blog_UK_Improv7_Roasting_MACS45.jpg" width="220" /></a></div>
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<span style="text-align: left;">Taking the design a step further, the features of different types of cookers were joined together to form “combination cookers”. A combination cooker could consist of an oven, frying /boiling plate, hot water boiler, and a covered hot plate to keep food warm.</span></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Ydjvmx6xUbI/USV1swCQGrI/AAAAAAAABu8/VjHM__AJAPg/s1600/Blog_UK_Improv8__CD_Combo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="http://4.bp.blogspot.com/-Ydjvmx6xUbI/USV1swCQGrI/AAAAAAAABu8/VjHM__AJAPg/s320/Blog_UK_Improv8__CD_Combo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the Civil Defence version of a "Combination Boiling Plate and Oven". The oven section is narrower, as it uses a 24" tall dust bin (trash can) for the oven. If an oil drum were used, the oven section would be approximately 12-16 inches wider than the boiling plate section. </td></tr>
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<br /> Improvised field cookers became increasingly sophisticated and varied in design. Larger and more complex units were built to feed larger units.</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tGbam4MfLrI/USV3flsjz0I/AAAAAAAABvg/tFQMB0pS87A/s1600/Blog_UK_Improv9__CD_Camelback.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-tGbam4MfLrI/USV3flsjz0I/AAAAAAAABvg/tFQMB0pS87A/s320/Blog_UK_Improv9__CD_Camelback.jpg" width="197" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "Camelback" Kettle Trench was one of the more unusual and complex variants of the improvised field kitchen.<br />It included an oven, hot water boiler, and space for 3 dixies.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4xeVt0utdkw/USV3fBehgSI/AAAAAAAABvY/7xuioDqbbN0/s1600/Blog_UK_Improv10__CD_Big+Oven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-4xeVt0utdkw/USV3fBehgSI/AAAAAAAABvY/7xuioDqbbN0/s320/Blog_UK_Improv10__CD_Big+Oven.jpg" width="185" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the larger types of improvised field ovens.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WCNjunDhM84/USV7XxqtApI/AAAAAAAABxA/Rm-i65Itf4M/s1600/Blog_UK_Improv12_Tin+Kettle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="165" src="http://1.bp.blogspot.com/-WCNjunDhM84/USV7XxqtApI/AAAAAAAABxA/Rm-i65Itf4M/s320/Blog_UK_Improv12_Tin+Kettle.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This version of the Kettle Trench was constructed from empty biscuit or petrol tins filled with stones, mud or sand. <br />Petrol tin construction was especially useful in areas such as North Africa and the Middle East, which lacked clay soil and water was generally in short supply. </td></tr>
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What I have presented here is only a portion of the designs of British Army improvised cookers. In my next post I will demonstrate the construction techniques, using the design of an improvised combination cooker. I am nearing completion of a full-sized, and will post the details once I have tested it (hopefully tomorrow!).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Q4K8X0xF1G8/USV9_FFiTmI/AAAAAAAABxk/G1dZr-8faSY/s1600/056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://1.bp.blogspot.com/-Q4K8X0xF1G8/USV9_FFiTmI/AAAAAAAABxk/G1dZr-8faSY/s320/056.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A sneak preview of my combination cooker under construction.</td></tr>
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Sources:</div>
Manual of Military Cooking and Dietary, 1910 (reprinted 1915). H.M. Stationery Office, 1915<br />
Manual of Military Cooking and Dietary, 1924. H.M. Stationery Office, 1924<br />
Manual of Military Cooking and Dietary, Part I - General. H.M. Stationery Office, 1940<br />
<span style="text-align: center;">Manual of Army Catering Services 1945, Part III. The War Office, 1945</span><br />
Manual of Army Catering Services 1954. The War Office, 1954<br />
Civil Defence Manual of Basic Training Volume 1 Welfare Section (Improvisation of Large Scale Cooking Equipment), Pamphlet no. 2B. H.M. Stationery Office, 1952<br />
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Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com4tag:blogger.com,1999:blog-8564181829512529633.post-61749850427169585832013-01-30T20:43:00.001-05:002013-01-30T20:43:21.214-05:00Cooking in the Trenches, German Army, 1915<br />
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<b>Kochbuch für den Schützengraben<span style="font-size: 16pt;"><o:p></o:p></span></b></div>
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<b>(Cookbook for the Trenches)</b></div>
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<a href="http://4.bp.blogspot.com/-8jUVCEpO2h0/UPSoGTJtXmI/AAAAAAAABa4/xpP9vQN03mA/s1600/KfdSG+Cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-8jUVCEpO2h0/UPSoGTJtXmI/AAAAAAAABa4/xpP9vQN03mA/s320/KfdSG+Cover.jpg" width="238" /></a></div>
<br />
<i>Kochbuch
für den Schützengraben</i> (Cookbook for
the Trenches) was a booklet of recipes published in 1915, before the worst of
the wartime food shortages began to be felt in the front lines. Food
shortages in Germany increased as World War I slogged on, reaching crisis level
by the end of the war. The British naval blockade and the non-availability of
Russian exports eventually reduced the importation of food, fertilizer and
animal feed to a fraction of their prewar levels. Agricultural production
suffered as a result of forty percent of German male farm laborers being taken
away by the war effort. The situation was further exacerbated by the potato
crop failure of 1916, when potato production dropped to less than half that of
1915. This forced the cultivation of yellow turnips and the resultant “yellow
turnip winter” of 1916-1917, when potatoes were in extremely short supply or
simply unobtainable in many German cities.<br />
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<o:p></o:p></div>
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<i>
</i>Although the war was in its
early stages, some ingredients in <i>Kochbuch für den Schützengraben </i>were
listed as optional; it was noted that they might not always be available. But
eggs, meat, dairy products, and sugar were still obtainable, at least in
theory. It was a time when soldiers could still enjoy, at least occasionally,
meat cutlets, potato pancakes and thick sauces.<o:p></o:p></div>
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Most of the recipes were quite rudimentary: they often did not include the
amounts of ingredients and gave only very basic cooking directions. Some
recipes need no further embellishment, and one should feel free to use whatever
amount of ingredients are available, or whatever seems an appropriate serving
size. In other recipes I have estimated the ingredient amounts based on daily
rations, sound cooking techniques and the proportions used in similar recipes of the time.
The recipes are scaled for one serving. This post will take a look at the
basics: meat and potatoes.<o:p></o:p></div>
</div>
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<br />
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<b>Cutlets</b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
The
German soldier’s daily meat ration at the beginning of the war was 375 grams of
fresh meat or 200 grams of smoked meat or sausage. The meat recipes are scaled
to 200 grams of meat, which is approximately half of the daily meat ration. <o:p></o:p></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Pork, Mutton or Veal Cutlets<span class="apple-converted-space"> <o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>US</u> <u>Metric</u> <u>Ingredients</u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
7 oz 200 g pork loin, mutton, or veal<span class="apple-converted-space"> (preferably
loin)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space">1 each 1 each egg<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space">2 fl oz/¼ cup 60 ml grated bread or bread crumbs<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space">1 tbsp 1 tbsp butter<o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>Procedure<o:p></o:p></u></i></span></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]--><span class="apple-converted-space">Cut the </span>meat into finger-thick slices (about ¾ inch or 2 cm thick).<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Flatten the meat and
well beaten to about 1/4 to 3/8 inch thickness (1 cm).<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->If a meat mallet is
not available, a heavy object may be substituted: skillet, wine bottle, beer
stein, etc.*<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Sprinkle with salt<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Roll in beaten egg,
then in grated bread. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Add to browned butter
or other fat in a pan on a good fire and fry for two minutes on each side. To serve,
top with butter sauce.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>(*</b><i>Cooking tip:<b> </b>To determine the amount of force needed to flatten
the meat, <u>lightly</u> hit the heel of one hand with a meat mallet or other object held in the other hand. It should not be painful. This is the amount of pressure you need to apply to the meat. Any more
force than that will tear the meat or turn it into mush.) <o:p></o:p></i></div>
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<br /></div>
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<b>Wiener
Schnitzel</b><span class="apple-converted-space"> <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>US</u> <u>Metric</u> <u>Ingredients</u><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space">7 oz 200
g veal<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space">to taste to
taste salt<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space">1 tbsp 15
ml butter<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>Procedure<o:p></o:p></u></i></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Wiener schnitzel was
cut from the leg of veal. Pieces of any size may be used. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Flatten veal slices to
about 1/4 inch thickness (0.6 cm).<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;"> </span><!--[endif]-->Rub with salt, then fry in hot butter.<b><o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l2 level1 lfo4; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;"> </span><!--[endif]-->Serve with slices of lemon, anchovies, or Pfeffergurken
(“pepper gherkins”: small cucumbers pickled in vinegar with chili peppers and
other spices), or whatever is available.<b> <o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Beefsteak:<span class="apple-converted-space"> <o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>US</u> <u>Metric</u> <u>Ingredients</u><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
7 oz 200 g beef loin<span class="apple-converted-space"><b><o:p></o:p></b></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Procedure
is the same as for Wienerschnitzel.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Chopped Beefsteaks</b> <b>(</b><b>Gehackte Beefsteaks)<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>US</u> <u>Metric</u> <u>Ingredients</u><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
7 oz 200 g beef , finely chopped <span class="apple-converted-space"><b><o:p></o:p></b></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1-2 tbsp* 15-30 ml* fat (lard, butter, cooking oil)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to taste salt<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Mix the meat with salt
and pepper. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the additional 1
tbsp fat to the meat only if the beef is very lean.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Shape into round, flat
dumplings.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Heat 1 tbsp fat in a
frying pan. Fry the steaks for a few minutes (3-5 minutes) on each side.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Meat Patty (Buletten)</b> <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
“Buletten”
to Berliners, these pan-fried ground meat patties are known elsewhere in
Germany as Frikadellen, Frikandellen, Fleischpflanzerl, etc. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>US</u> <u>Metric</u> <u>Ingredients</u><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
7 oz 200 g boiled or roasted meat<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
4 fl oz 120 ml bread crumbs<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 each 1 each egg yolk<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 tbsp 15 ml fat (lard, butter, cooking oil)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to taste salt<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to taste pepper<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Mince the cooked meat
and combine with breadcrumbs, fat, egg yolks, salt and pepper.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Mix well, shape into 6
balls and flatten slightly.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l3 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Heat the fat in a
frying pan and fry for about 2-3 minutes on each side, until well browned.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
</div>
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<b>Potato Dishes<o:p></o:p></b></div>
<div align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center;">
<div style="text-align: left;">
Potatoes were an important part of the
German soldier’s ration. Early in the war, the daily allowance was 1500 grams
(53 ounces) of potatoes. While this may seem like a huge amount, it is only approximately
1200 calories: about 1/3 of a soldier’s daily requirement. I have scaled the
potato recipes to 375 grams (about 13 ounces). This is the weight of raw,
unpeeled potatoes. </div>
</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Fried
Potatoes</b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Peel the
potatoes, cut into slices about 3/8” (1 cm) thick. Fry in hot fat until
browned. Sprinkle with salt. You can also add thinly sliced apples or
onions in the middle of cooking.</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Potato
Pancakes</b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: 'Times New Roman', serif; font-size: 11pt;">One large russet potato works well for this recipe and
yields about 5-6 small potato pancakes.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: 'Times New Roman', serif; font-size: 11pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>US</u> <u>Metric</u> <u>Ingredients</u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
13 oz 375
g potatoes
(any type)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 each 1 each egg yolk<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2-4 tbsp 30-60 ml flour<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to
taste salt<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1-2 tbsp 15-30 fat,
for frying<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Peel and grate the
potatoes.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Mix with egg yolk,
salt and flour.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Heat the oil in a frying
pan with a cover.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Take a rounded
tablespoon of the mixture and place it in the heated pan.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Flatten the potato
mixture with the back of the spoon into a small circular fritter.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Cover the pan and cook
for about 4-5 minutes on each side, until lightly browned.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]-->Remove from heat, <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Variations<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Sprinkle
with sugar and serve with stewed fruit.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Serve with
a bacon sauce made from fried bacon bits, a few tablespoonfuls of broth, a
little vinegar and sugar to taste.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Meat Sauce for Potatoes<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
I scaled this recipe large enough to suffice as the meat ration for a meal. These
are only guidelines, and the amount of ingredients can vary according to taste
and to what’s available.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>US</u> <u>Metric</u> <u>Ingredients</u><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
8 fl oz 250 ml leftover ham, salt pork, or any type
of roasted meat, chopped<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1/2 tbsp 15 ml fat<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
4 fl oz 120 ml meat broth (add
more broth if the meat is dry)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 tbsp 15 ml cream<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 fl oz 60 ml bread crumbs<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1-2 tbsp 1-2 tbsp grated Parmesan or Swiss cheese<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Chop the meat into
small pieces.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Heat the fat in a pan.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the meat<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Once the meat has been
warmed, add the broth, cream, bread crumbs and cheese.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Serve over boiled and
sliced potatoes or cooked dehydrated potatoes.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Alternately, place the
potatoes in an oven-proof pan, cover with the sauce, then dot with small pieces
of butter and grated cheese. Cover the pan and cook in a field oven or on a
fire with hot coals placed on top of the lid. Bake until ingredients are heated
through, and the cheese has melted.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Potato
Salad</b>: <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>US</u> <u>Metric</u> <u>Ingredients</u><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
13 oz 375 g boiled
potatoes<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Cut the
cooked, cooled potatoes, into slices 3/8 inch (1 cm) thick. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Mix with
one of the following salad dressings.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
These
dressings may be mixed with leftover (cooked) fish to make fish salad. <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i>(Note: in the original booklet, the following recipes for salad
dressings had neither names nor amounts. I have added descriptive English names only for
the sake of convenience. The addition of salt was added for those recipes where it was not included, but assumed to be an ingredient. And although not noted in the
original recipe, the sour cream dressing is greatly enhanced by the addition of
chopped fresh herbs such as parsley and/or chives</i>)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Lard and Vinegar Dressing</b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>US</u> <u>Metric</u> <u>Ingredients</u><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1-2 tbsp 15-30 ml lard <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1-2 tbsp 15-30 ml hot meat broth (fish broth if dressing is used for fish) <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1½ tsp 8
ml vinegar<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to taste salt<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to taste pepper<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Stir the
lard together with the broth, add the remaining ingredients and mix well.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<i><u>Optional</u></i> <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Add 1
tbsp minced onion <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Add a
pinch of ground laurel (bay leaf)<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Oil and Vinegar Dressing<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>US</u> <u>Metric</u> <u>Ingredients</u><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 tbsp 30
ml oil <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 tsp 10
ml vinegar<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
½ tsp ½
tsp sugar<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to taste salt</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Mustard Dressing</b><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>US</u> <u>Metric</u> <u>Ingredients</u><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 tbsp 30
ml oil <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 tsp 10
ml vinegar<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 tsp 10
ml mustard <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 tsp 10
ml white wine<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
to taste to taste salt</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b>Sour Cream Dressing<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-converted-space"><i><u>US</u> <u>Metric</u> <u>Ingredients</u><o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
2 tbsp 30
ml sour cream, <o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
1 tbsp 15
ml vinegar<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
½ tsp ½
tsp sugar<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<o:p> </o:p>to taste to taste salt</div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><u>Sources<o:p></o:p></u></b></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Annals of
the American Academy of Political and Social Science, Volumes 91-94<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
A.L.
Hummel, 1920, pg.132<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Germany’s
Food Supply, Prof. W.J. Ashley, London: Jas. Truscott & Son, Ltd, 1916.<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Reprinted
from The Quarterly Review, October, 1915<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Germany,
Propaganda and Total War, 1914-1918: The Sins of Omission, David Welch<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background: white;">Rutgers
University Press, 2000, </span>pg.119<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">Kriegskochbuch, Anweisungen
zur einfachen und billigen Ernährung. 5. Auflage.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt;">(War Cookbook, Instructions
for Simple and Cheap Food. 5th Edition.)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 16px;">Gebrüder Hoesch (pub.), </span><span style="font-size: 12.0pt;">Hamburg, 1915 <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
Kochbuch
für den Schützengraben, Hans Werder, Otto Janke Publisher, Berlin, 1915<o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div class="MsoNormal">
The Scientific American War Book, The Mechanism and
Technique of Warfare, Albert A. Hopkins (Editor), New York, 1916</div>
<div class="MsoNormal">
<br /></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com6tag:blogger.com,1999:blog-8564181829512529633.post-15161541867498896402013-01-19T23:53:00.001-05:002013-01-19T23:53:57.477-05:00Biscuits, US Army, Part I: 1896-1949<div class="MsoNormal" style="text-align: center;">
<b>Evolution of the US Army Biscuit</b><br />
<b><br /></b></div>
<div class="MsoNormal">
The US and UK,
according to George Bernard Shaw, are "two countries divided by a common
language", biscuits included. The Oxford Dictionary defines the British
biscuit as “a small baked unleavened cake, typically crisp, flat, and sweet”; the
North American version is “a small, soft round cake like a scone.”</div>
<div class="MsoNormal">
The biscuit
occupies an important place in American culinary history. It is said to have
originated in the Southern US and quickly spread to the rest of the United
States by the late 1800’s. In the settlement of the American West during the 19<sup>th</sup>
century, food was often described as “the four B’s”: biscuits, beans, bacon,
and beef (often in the form of salted beef). As these foods were either dried
or salt-cured, they required no specialized conditions for preservation other
than to be kept dry. They could remain edible for long periods of time, were
inexpensive and commonly available: perfect for military subsistence. </div>
<div class="MsoNormal">
In the early part
of the 20<sup>th</sup> Century and through World War I, bread came in three
basic forms in the US Army: soft bread, hard bread (the official name for hardtack)
and baking powder breads. After 1910 the baking powder bread was primarily in
the form of biscuits, as the recipes for baking powder field bread were dropped. In 1935 the military specification for hard bread was
canceled.<br />
<div class="MsoNormal">
<i><o:p></o:p></i></div>
</div>
<div class="MsoNormal">
Army manuals in the
early part of the 20<sup>th</sup> century recommended serving biscuits for
breakfast or supper, often with “sugar sirup” or fruit jam. </div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-DriprZY4BkM/UPs5d9KndCI/AAAAAAAABeY/0AW6ikJaWjs/s1600/062-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="http://1.bp.blogspot.com/-DriprZY4BkM/UPs5d9KndCI/AAAAAAAABeY/0AW6ikJaWjs/s320/062-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">US Army biscuits of three wars.<br />
(left to right): Spanish-American War (1896 recipe), WWI (1910 recipe), WWII (1944 recipe).<br />
Note how the increased fat content results in a flakier texture in the later recipes.<br />
The 1896 and 1910 versions were cut open, but I was able to simply pull apart the 1944 biscuit.</td></tr>
</tbody></table>
<div class="MsoNormal">
<div style="text-align: center;">
<b>Techiques for Making Good Biscuits</b></div>
<div style="text-align: center;">
<br /></div>
“They Say That in the Army”, a traditional US
Army marching cadence that dates back to at least World War II, lampoons many
aspects of Army life, including pay, training, coffee, food, and living
conditions. Even the Army biscuit doesn’t escape unscathed:</div>
<div class="MsoNormal">
<div style="text-align: center;">
“They say
that in the Army, the biscuits are mighty fine;</div>
</div>
<div class="MsoNormal">
<div style="text-align: center;">
One rolled
right off the table and killed a friend of mine.”</div>
</div>
<div class="MsoNormal">
<div style="text-align: center;">
<br /></div>
</div>
<div class="MsoNormal">
Proper technique
is critical to insure that your biscuits are fluffy melt-in-your-mouth
delicacies, and not a pile of unpalatable and possibly deadly “hockey pucks”.
Here are some tips for making good, possibly great, biscuits:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo5; text-indent: -.25in;">
1. Dry ingredients (flour, salt, baking powder, fat) should
be mixed thoroughly. However, during and after the addition of the liquid(s)
ingredients, <i>do not over-mix or handle
the dough excessively</i>. <u>This is the most common cause of tough biscuits.</u>
Use a “light” hand while mixing and rolling the dough. With each successive batch
of biscuits that you make, try to handle the dough a little bit less until you
have a feel for the right amount of mixing.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo5; text-indent: -.25in;">
<!--[if !supportLists]-->2 2.<span style="font-size: 7pt;"> </span>When cutting biscuit dough, use a floured biscuit cutter.
<i>Do not twist the cutter</i>. Cut straight
down and lift straight up. Twisting the cutter can seal the edges of the
biscuit and inhibit rising while baking.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo5; text-indent: -.25in;">
<!--[if !supportLists]-->3 3.<span style="font-size: 7pt;"> </span>Sift the dry ingredients together, using a fine sieve.
Sifting introduces air into the dry ingredients, helping to make a fluffier baked
product. It also screens out any clumps of ingredients.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo5; text-indent: -.25in;">
<!--[if !supportLists]-->4 4.<span style="font-size: 7pt;"> </span><!--[endif]-->If cooking biscuits over an open fire, I recommend a
cast iron skillet or Dutch oven with a tight-fitting lid. Heat the pan over
medium heat and grease with oil or fat. Carefully add the biscuits, cover with
the lid and place over coals, adding more coals on top. If cooking in a pan without a lid, turn the biscuits over halfway through cooking or when they have browned on the bottom.</div>
<div class="MsoNormal">
<o:p> </o:p><b> </b></div>
<div class="MsoNormal">
<div style="text-align: center;">
<b>Baking-Powder
Biscuits, Camp Cookery Version, US Army, 1896<o:p></o:p></b></div>
</div>
<div class="MsoNormal">
The 1896 recipe for
biscuits was lean and unrefined, well adapted to cooking for an army stationed in
isolated posts or constantly on the move. It is somewhat dense compared to
later versions of the Army biscuit, but it is still quite good and definitely preferable to hardtack.</div>
<div class="MsoNormal">
The US Army’s <i>Manual for Army Cooks</i> 1896 edition notes
the issue of “baking powder, for troops in the field, when necessary, to enable
them to bake their own bread.” The biscuit recipe of the “Camp Cookery” section
was well adapted for cooking in the field: the ingredients were measured by
volume, it used cold water for the liquid, and for the fat content a relatively small
amount of bacon fat rendered from the previous day’s cooking. </div>
<div class="MsoNormal">
In
the field the dough was broken into pieces or spooned into the pan. As this recipe
produces a fairly sticky batter, flour your hands well if you are breaking
apart the biscuit dough by hand. As per the original recipe, please note that
all of the ingredients in this recipe are measured by volume.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Yield: 4 servings of 2 biscuits each</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>U.S.</u> <u>Metric</u> <u>Ingredients<o:p></o:p></u></i></div>
<div class="MsoNormal">
13 fl oz 385 ml flour</div>
<div class="MsoNormal">
1½ tsp 8
ml baking
powder</div>
<div class="MsoNormal">
¼ tsp 1.5 ml salt</div>
<div class="MsoNormal">
1½ tsp 8
ml cold clear
bacon fat</div>
<div class="MsoNormal">
5½ to 6 fl oz 165-180
ml cold water (do not use
warm water)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>Procedure<o:p></o:p></u></i></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l5 level1 lfo4; mso-pagination: none; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Mix together the flour, baking powder and salt and stir
thoroughly.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l5 level1 lfo4; mso-pagination: none; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the bacon fat and stir again (a wire whisk works
well for this)</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l5 level1 lfo4; mso-pagination: none; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the water and stir to a smooth but not stiff batter.
Mix it as little as possible and do not knead it.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l5 level1 lfo4; mso-pagination: none; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Roll or break into equal-sized biscuits; or, best, drop
from a large spoon into well-greased pans.</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l5 level1 lfo4; mso-pagination: none; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Place the pans in a preheated 400-450°F (205-230°C) oven
and bake for 15 to 20 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div style="text-align: center;">
Making 1896 US Army Biscuits</div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-RUk1Hjh02Vo/UPs7hMN984I/AAAAAAAABe4/ZnveTVUdLi4/s1600/Biscuit+1896_0084.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="231" src="http://2.bp.blogspot.com/-RUk1Hjh02Vo/UPs7hMN984I/AAAAAAAABe4/ZnveTVUdLi4/s320/Biscuit+1896_0084.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for 1896 biscuits. This is a very simple recipe and easily adaptable to camp cooking.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DKrMnhdM6v4/UPs7huC0ZwI/AAAAAAAABfA/SZNMzuqETA0/s1600/Biscuit+1896_0086.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="219" src="http://2.bp.blogspot.com/-DKrMnhdM6v4/UPs7huC0ZwI/AAAAAAAABfA/SZNMzuqETA0/s320/Biscuit+1896_0086.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I have placed the mixed dough onto a sheet pan to illustrate the consistency.<br />It is a somewhat sticky dough, so don't expect your 1896 biscuits to look uniform and picture-perfect.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sSKIKjEdeVo/UPs7hoSqxzI/AAAAAAAABfE/IGKxdJuxFdU/s1600/Biscuit+1896_0092.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="224" src="http://3.bp.blogspot.com/-sSKIKjEdeVo/UPs7hoSqxzI/AAAAAAAABfE/IGKxdJuxFdU/s320/Biscuit+1896_0092.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The biscuit dough has been spooned into a greased pan.<br />
Note that this is not a cast iron pan; it is made from stamped steel<br />
and does not require pre-heating before placing in the oven.<br />
If using a cast iron pan, preheat before CAREFULLY placing the dough into it.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BKFUfZ-Ra-Q/UPs7iYmsolI/AAAAAAAABfI/d-OvWzJtqpI/s1600/Biscuit+1896_0095.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://1.bp.blogspot.com/-BKFUfZ-Ra-Q/UPs7iYmsolI/AAAAAAAABfI/d-OvWzJtqpI/s320/Biscuit+1896_0095.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished biscuits.</td></tr>
</tbody></table>
<div class="MsoNormal">
<div style="text-align: center;">
<b>Baking-Powder
Biscuits, Garrison Version, US Army, 1896</b></div>
</div>
<div class="MsoNormal">
In the garrison version of the
1896 biscuit, cold water can be used, but milk was “preferable”. The dough is
rolled and cut, unlike the field version. Meat drippings or lard are the preferred fats in this version. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Yield: 4 servings of 2 biscuits each</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>U.S.</u> <u>Metric</u> <u>Ingredients<o:p></o:p></u></i></div>
<div class="MsoNormal">
13 fl oz 385 ml flour</div>
<div class="MsoNormal">
2 tsp 8 ml baking
powder</div>
<div class="MsoNormal">
¼ tsp 2 ml salt</div>
<div class="MsoNormal" style="background: white;">
1½ tsp 6 ml dripping or lard</div>
<div class="MsoNormal">
6-7 fl oz 240-295 ml cold
water (or milk), enough to make a soft dough</div>
<div class="MsoNormal" style="background: white;">
<br /></div>
<div class="MsoNormal" style="background: white;">
<i><u>Procedure<o:p></o:p></u></i></div>
<div class="MsoListParagraphCxSpFirst" style="background: white; margin-left: .25in; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Put flour into a deep dish; add the baking powder and
salt</div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; margin-left: .25in; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Rub in the dripping or lard. </div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; margin-left: .25in; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Put in enough cold water or milk to make soft dough.
Handle as little as possible.</div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; margin-left: .25in; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Roll quickly into a sheet three-quarters of an inch
thick.</div>
<div class="MsoListParagraphCxSpMiddle" style="background: white; margin-left: .25in; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Cut into circular cakes, with a floured biscuit cutter,
or an empty can; roll the dough that is left into a sheet, and re-cut.</div>
<div class="MsoListParagraphCxSpLast" style="background: white; margin-left: .25in; mso-add-space: auto; mso-list: l3 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Lay the biscuits thus cut into a well-greased baking pan
close together and bake five or six minutes in a quick oven (400°-450°F/205-230°C)
until they are browned.<br />
<br /></div>
<div class="MsoNormal">
<div style="text-align: center;">
<b>Biscuits, US Army, 1910<o:p></o:p></b></div>
</div>
<div class="MsoNormal">
In the aftermath of
the Spanish American War the US Army transitioned from being a small frontier
force to one responsible for an ever-expanding global mission. The expansion
and modernization of the US Army and its logistics is reflected in the cooking
manuals of 1910 and afterwards. Outdated recipes such as pemmican “made of the lean portions of venison,
buffalo, beef, etc.”* were deleted, and the section on Camp Cookery was dropped. All biscuit ingredients were now scaled by weight, a small amount of
sugar was added, and the fat content more than doubled. This version of the biscuit remained in use until 1935.<br />
<div class="MsoNormal">
<br /></div>
</div>
<div class="MsoNormal">
*The inclusion of buffalo was likely an oversight or wishful
thinking, as by 1896 the American bison was nearly extinct. </div>
<div class="MsoNormal">
<br />
<div class="MsoNormal">
Yield: 4 servings (8 biscuits)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>U.S.</u> <u>Metric</u> <u>Ingredients<o:p></o:p></u></i></div>
<div class="MsoNormal">
10.7 oz 305 g flour</div>
<div class="MsoNormal">
1.3 oz 38 g fat (lard preferred)</div>
<div class="MsoNormal">
0.13 oz/1 tsp 4 g sugar</div>
<div class="MsoNormal">
0.13 oz/¾ tsp 4 g salt</div>
<div class="MsoNormal">
.7 oz/2 tsp 28 g baking powder</div>
<div class="MsoNormal">
6.75 fl oz 200 ml cold water or milk<span style="color: red;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>Procedure<o:p></o:p></u></i></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Sift the flour, salt and baking powder together and mix
well. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Work the fat into the mixture. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the water and mix into a soft dough. Do not over-mix.
</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Roll out about one-half inch thick. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Cut out with a biscuit cutter and place in a baking
pan, about ½-inch apart.</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake in a 400°F (205°C) oven for about 10 minutes. </div>
</div>
<div class="MsoNormal">
<b><span style="color: red;"> <br clear="all" style="mso-special-character: line-break; page-break-before: always;" />
<o:p></o:p></span></b></div>
<div class="MsoNormal">
<div style="text-align: center;">
<b>Baking Powder
Biscuits, US Army, 1935<o:p></o:p></b></div>
</div>
<div class="MsoNormal">
<span style="color: red;">
</span> This version of the
biscuit first appeared in print in 1935, and in subsequent versions until
superseded in 1944. The 1935 biscuit again saw an increase in the fat content.
Milk (either canned evaporated milk or powdered skim milk) completely replaced
the water referred to in previous recipes. </div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Yield: 8 biscuits (4 servings)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>U.S.</u> <u>Metric</u> <u>Ingredients<o:p></o:p></u></i></div>
<div class="MsoNormal">
10½ oz 300 g flour</div>
<div class="MsoNormal">
0.12 oz/1 tsp 3.5 g
salt</div>
<div class="MsoNormal">
0.44 oz/1 tbsp 20 ml/12.5 g baking powder</div>
<div class="MsoNormal">
2.5 oz 75 g fat (lard or lard
substitute)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1.6 oz 45
g powdered skim milk </div>
<div class="MsoNormal">
4.8 oz water 140 ml water</div>
<div class="MsoNormal">
or</div>
<div class="MsoNormal">
3.5 oz/4 fl oz 25 g/75 ml canned evaporated milk </div>
<div class="MsoNormal">
4 fl oz water 110 ml water</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
NOTE: If using fresh
milk, add approximately 6½ fl oz/190 ml.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>Procedure<o:p></o:p></u></i></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l4 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Sift the flour, salt and baking powder together 3 times.
</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l4 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Work the fat into the mixture. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l4 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Make a well in the middle and add all the milk at once.
This should make a soft dough, if not, add more milk.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l4 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Turn out onto a lightly floured board and knead quickly
for not more than 1 minute. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l4 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Roll out about one-half the thickness desired in the
baked biscuit. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l4 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Cut out with a biscuit cutter and place in a baking
pan, just touching each other.</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l4 level1 lfo3; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake in a 400-450°F (205-230°C) oven for about 12
minutes or until brown. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>Cheese Biscuits<o:p></o:p></u></i></div>
<div class="MsoNormal">
Ingredients as for baking powder biscuits with the addition
of 2 oz/55 g finely chopped American cheese. Mix the same as for baking powder biscuits,
except that the cheese is added with the milk and mixed in thoroughly.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div style="text-align: center;">
<b>Baking Powder
Biscuits, US Army, 1944<o:p></o:p></b></div>
<b><br /></b></div>
<div class="MsoNormal">
<span style="color: red;">
</span> By World War II the US
military biscuit was largely relegated to breakfast, the meal which it is most
often associated with today. The biscuit is the perfect accompaniment, in my
not-always-so humble opinion, to the Army’s once-ubiquitous creamed beef or
creamed chipped beef (aka “SOS” when served on toast). </div>
<div class="MsoNormal">
In the 1944
version, shortening replaced the lard, a reflection of wartime economics.
The dimensions (prior to baking) were now specified: ¾ inch (2 cm) thick and 2½
inches (6.5 cm) in diameter. Otherwise, this biscuit is nearly identical to the
previous version. While the recipe itself listed only canned evaporated milk,
dry skim milk was in widespread use and instructions for its use
noted in the manual’s section on dehydrated foods. If using dry skim milk, substitute an equivalent amount (approximately 6 fluid ounces) of reconstituted milk for the evaporated milk and water. Add
additional liquid if necessary to make a soft dough.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Yield: 8 biscuits (4 servings), each 2½ inch diameter</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>U.S.</u> <u>Metric</u> <u>Ingredients<o:p></o:p></u></i></div>
<div class="MsoNormal">
10½ oz 300 g flour</div>
<div class="MsoNormal">
0.18 oz/1 tsp 5
g salt</div>
<div class="MsoNormal">
0.4 oz/1 tbsp 15 ml/ g baking powder</div>
<div class="MsoNormal">
2 oz 55
g shortening</div>
<div class="MsoNormal">
2.5 oz/2¾ fl oz 80 ml evaporated milk</div>
<div class="MsoNormal">
3.2 fl oz 95
ml water</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>Procedure<o:p></o:p></u></i></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Sift the flour, salt and baking powder together. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Add shortening; stir until mixture resembles coarse
crumbs. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Mix milk and water. Add to dry ingredients, mixing only
enough to combine dry and liquid ingredients.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Place the dough onto a floured board and knead lightly.
</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Roll ¾ inch thick. </div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Cut dough into biscuits with a floured biscuit cutter.
Place in a baking pan.</div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l1 level1 lfo6; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake in a 450°F (230°C) for about 15 minutes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><u>Optional:<o:p></o:p></u></i></div>
<div class="MsoNormal">
Biscuits may be brushed with melted shortening or milk
before baking.</div>
<div class="MsoNormal">
If using fresh milk, substitute 8½ fl oz (250 ml) for the
evaporated milk and water.</div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>Sources<o:p></o:p></b></div>
<div class="MsoNormal">
http://oxforddictionaries.com, retrieved January 16, 2012</div>
<div class="MsoNormal">
Holbrook, L.R., <i>The
Mess Sergeant’s Handbook</i>, George Banta Publishing, Menasha, WI, 1916</div>
<div class="MsoNormal">
<i>Manual for Army Cooks
1896</i>, <i>War Department Document No. 18,
</i>U.S. GPO 1896</div>
<div class="MsoNormal">
<i>Manual for Army Cooks
1910</i>, <i>War Department Document No.
379,</i> U.S. GPO, 1910</div>
<div class="MsoNormal">
<i>Manual for Army Cooks
1916</i>,<i> War Department Document No.
564, </i>Military Publishing Company, 1916</div>
<div class="MsoNormal">
War Department, <i>TM
2100-152 The Army Cook,</i> April 2, 1928, U.S. GPO, 1928</div>
<div class="MsoNormal">
War Department, <i>TM
2100-152 The Army Cook,</i> December 31, 1935, U.S. GPO, 1935</div>
<div class="MsoNormal">
War Department, <i>TM
10-405, The Army Cook,</i> June 9, 1941, U.S. GPO, 1941<u><o:p></o:p></u></div>
<div class="MsoNormal">
War Department, <i>TM
10-405 The Army Cook</i>, April 24, 1942 (+Changes 1-3), U.S. GPO, 1942 </div>
<div class="MsoNormal">
War Department, <i>TM
10-412, Army Recipes</i>, August 15, 1944, U.S. GPO, 1944</div>
<br />Anonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com4tag:blogger.com,1999:blog-8564181829512529633.post-86168724180166600432013-01-02T16:50:00.000-05:002014-06-16T22:05:52.528-04:00The French P-38 Can Opener<div class="separator" style="clear: both; text-align: center;">
The French P-38 Can Opener.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Can opener, scraper, screwdriver, chisel, pick, the tool of a <strike>hundred</strike> thousand uses, "The Greatest Army Invention", "invented in just 30 days in the summer of 1942 by Maj. Thomas Dennehy at the Subsistence Research Laboratory in Chicago"*, was actually invented 30 <i>years</i> earlier by <span style="text-align: center;">a Frenchman.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-apaTd4FGYgI/UOSl_471MPI/AAAAAAAABVg/koqlrJi6pAM/s1600/P-38s.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-apaTd4FGYgI/UOSl_471MPI/AAAAAAAABVg/koqlrJi6pAM/s320/P-38s.JPG" height="267" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Several of my P-38s.<br />
The two on the right are from the mid-1970's and still quite functional after 35+ years of use.</td></tr>
</tbody></table>
In 1911, Etienne Marcel <span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Darqué</span> invented a pocket-sized can opener ("ouvre-boite") that was adopted by the French Army in the following year. Similar in appearance to the folding P-38, it was of rigid construction and was issued with a grooved wooden block to protect the user from the point on its cutting end. The weight of the opener was 15 grams (about 1/2 ounce), and the block another 15 grams. 500,000 were manufactured initially and served with the Poilu in the trenches alongside older model can openers.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4k6n3_YoZg4/UOCQKmg459I/AAAAAAAABRs/BVBEwhFWuj4/s1600/Ouvre-boite+Darqu%C3%A9++Modele+1912.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-4k6n3_YoZg4/UOCQKmg459I/AAAAAAAABRs/BVBEwhFWuj4/s320/Ouvre-boite+Darqu%C3%A9++Modele+1912.jpg" height="236" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Times New Roman', serif;"><span style="font-size: x-small;">Ouvre-boîte Darqué, modèle 1912</span></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-p-vCpLTj-MU/UOCkfb4DiSI/AAAAAAAABSM/A-Luw266NSc/s1600/Ouvre-boite+Darqu%25C3%25A9++Modele+1912+Schematic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-p-vCpLTj-MU/UOCkfb4DiSI/AAAAAAAABSM/A-Luw266NSc/s320/Ouvre-boite+Darqu%25C3%25A9++Modele+1912+Schematic.jpg" height="320" width="203" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Dimensions, <span style="font-family: 'Times New Roman', serif; font-size: x-small;">Ouvre-boîte Darqué, modèle 1912</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
But the story of Mr. <span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Darqué'</span>s ouvre-boite does not end there. In 1913 he invented a folding version. Sacrebleu! The P-38 "John Wayne" that I had worn for so many years on my dog tag chain was not the product of American ingenuity! "How can that be?" thought I, but there it was, U.S. Patent number 1,082,800 of December 12, 1913, for E.M. Darque's "Tin Box Opener".</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4sBKU6rZF-A/UOCHg7R7t9I/AAAAAAAABQ8/9vodsn4CpNg/s1600/Ouvre-boite+Darqu%C3%A9+1913+Patent.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4sBKU6rZF-A/UOCHg7R7t9I/AAAAAAAABQ8/9vodsn4CpNg/s320/Ouvre-boite+Darqu%C3%A9+1913+Patent.jpg" height="320" width="195" /></a></div>
<br />
<br />
<br />
The folding version was apparently not adopted by the French Army, although it was manufactured in France post-WWI France for a salmon cannery in Newfoundland. In 1932, <span style="font-family: 'Times New Roman', serif; font-size: 16px;">Darqué followed up with an improved version which included a blade locking device. In 1933 the patent was approved in the</span> US as patent no. 1,921,911 and in the UK as patent GB386235(A).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hRja98FgIvo/UORqApZuIwI/AAAAAAAABTg/6zj_MdGsB_Q/s1600/Ouvre-boite+Darqu%C3%A9+1932+Patent.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-hRja98FgIvo/UORqApZuIwI/AAAAAAAABTg/6zj_MdGsB_Q/s320/Ouvre-boite+Darqu%C3%A9+1932+Patent.jpg" height="320" width="232" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can Opener, Patent 1,921,911, August 8, 1933</td></tr>
</tbody></table>
However, contrary to popular perception, the Army did not initially recognize its potential and issue the P-38 in massive quantities with canned rations. In fact, the P-38 got a somewhat slow start. The cans in C-Rations and K-Rations still utilized a steel-wire key ("sardine key") opener. Early in 1943 the K-Ration meat can was re-designed with a special light plate top "that may be opened with any knife blade, thereby dispensing with the need for a key and permitting the saving of metal used for keys.", but still retained the key through the end of the war.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PyNV7DTkjOc/UOSGuaO2mDI/AAAAAAAABUI/wNYENFF9gmQ/s1600/K-Ration+Components.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-PyNV7DTkjOc/UOSGuaO2mDI/AAAAAAAABUI/wNYENFF9gmQ/s320/K-Ration+Components.JPG" height="320" width="248" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note the "key" (can opener) in the accessories section at the bottom of the illustration.</td></tr>
</tbody></table>
In October 1942, it was recommended that with the initial issue of the 5-in-1 ration (so named as it was intended to feed 5 soldiers for one day) "certain can openers now on hand" (probably the P-38) were to be issued at the rate of two per vehicle. Eventually, a can opener was supplied in the main carton of each 5-in-1 ration. In May 1943, two "pocket-style can openers" (P-38's) were added to the 10-in-1 rations.<br />
<br />
C-Ration cans were still manufactured with a scored key-opening band below the top of the can. This caused problems when some of the contents of C-Ration meat unit would often spill out of the top of the can. Continued attempts at raising the band approximately 3/8 inch proved unsuccessful, as it weakened the container. "Nevertheless, the (Subsistence Research) Laboratory recommended that further efforts be made to develop a can with raised score that would withstand rough handling."; not exactly a rousing official endorsement of the P-38.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-oasKQPu2xss/UOScLQ5T7fI/AAAAAAAABU4/CVoWxQBqm4w/s1600/Rations_C_1945_Menu1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-oasKQPu2xss/UOScLQ5T7fI/AAAAAAAABU4/CVoWxQBqm4w/s320/Rations_C_1945_Menu1.jpg" height="314" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1945 C-Ration Menu 1: note the key method of opening the can.</td></tr>
</tbody></table>
Meanwhile, soldiers (being pragmatic creatures) solved the problem by attacking the top of the C-Ration can with knives, bayonets, or can openers. Eventually it was determined that the most cost effective method would be to issue can openers. By the summer of 1944 an accessory pack with a can opener for the C-Ration was procured. In April 1945 the specifications for a new C-Ration were published, which incorporated the accessory packet including a "small can opener".<br />
Researching patents in the United States Patent and Trademark Office database for patents with "can opener" in the title from October 1940 through the end of WWII revealed that the<i> first </i>P-38-style can opener patent filed during this era was patent number 2,412,946, filed July 3, 1944 and approved on December 24, 1946. The patent related to <i>improvements</i> on existing designs, primarily in locking the blade against the body of the opener when not in use to eliminate the danger of injury to the user.<br />
"But", one might argue, "why would the government allow one of its officers to patent such a device, rather than throwing it out into the public domain?" There is definitely a precedent for such a patent. On October 17, 1939, in order to prevent commercial exploitation without the permission of the inventor of that culinary delight known as the D-Ration (formerly known as the "Logan Bar"), the US Government took out a patent. for Major (later Colonel) Paul P. Logan of the Quartermaster Corps Technical Committee. Patent 2,176,086 "Concentrated Emergency Ration" was apparently filed without having to wait for approval.<br />
<br />
Given the P-38's ancestry and preponderance of hard evidence in Mr. <span style="font-family: 'Times New Roman', serif; font-size: 16px;">Darqué'</span>s favor, I for one am convinced that Etienne <span style="font-family: 'Times New Roman', serif; font-size: 16px;">Darqué</span> is the true father of the P-38. Major Dennehy may have been the stepfather who brought it to the Subsistence Research Laboratory, but credit must certainly be given to the individual GI who truly recognized the P-38 for the great piece of equipment that it is, and for popularizing it to the point of becoming a military and cultural icon.<br />
<br />
* The original article proclaiming Major Dennehy as the inventor of the P-38 was originally published in 1985 by Maj. Renita Foster, and reprinted in 2009 (but no sources were cited in the article). The article may be found at http://www.army.mil/article/25736/the-best-army-invention-ever/<br />
<br />
Sources:<br />
<i>QMC Historical Studies Number 6, The Development of Special Rations for the Army</i>, September 1944<br />
<i>QM Corps CMH Pub 10-12-1, The Quartermaster Corps, Organization, Supply and Services</i>, Erna Risch, US GPO, 1953.<br />
<i>Quartermaster Food & Container Institute for the Armed Forces, Operation Studies Number One, Volume XII, Ration Development</i>, June 1947<br />
http://patft.uspto.gov<br />
http://ouvres-boites.com/index.php/2011/03/02/22-l-ouvre-boite-du-poilu-le-nouveau-couteau-a-conserves-darque<br />
http://worldwide.espacenet.comAnonymoushttp://www.blogger.com/profile/17204434590078339948noreply@blogger.com9tag:blogger.com,1999:blog-8564181829512529633.post-16349286048179004362012-12-19T00:07:00.002-05:002012-12-19T00:15:35.877-05:00Makeshift Cooking, German Army, WW2<div class="MsoNormal">
<b><span style="font-size: 12.0pt;">Makeshift Cooking </span></b><b><span style="font-size: 12pt;">(behelfsm</span></b><b><span style="font-size: 12pt;">ässiges Kochen)</span></b><b><span style="font-size: 12.0pt;">, German Army, WW2</span></b></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: inherit;"> Having recovered from a recent bout of influenza, and after a long period of acquiring and translating much research material, I'm finally ready to begin writing about German military cooking of World Wars 1 and 2. In this post we'll take a look at Wehrmacht makeshift cooking, and how to make goulash without the Gulaschkanone ("goulash cannon", German slang for a rolling field kitchen). I'll be posting more German Amy recipes in the near future.</span><br />
<span style="font-family: inherit;"> German Army publications recommended the pooling of resources and cooking fuel, as opposed to cooking individually. Mess kit cooking was recommended for groups of
about 5 men. With makeshift cooking appliances, groups of 10 to 20 men could be
accommodated.</span><br />
<div class="MsoNormal">
<span style="font-family: inherit;"> When using the mess kit, cover while cooking
to protect against contamination by dust or soot from the cooking fire. If
using the mess kit lid as a cover during cooking, do not place the lid tightly on the body of the mess
kit as it can make removal difficult from a hot mess kit. If using the lid
for other cooking (such as frying), cover the mess kit body with a temporary cover of wood or
metal.<i><o:p></o:p></i></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> Depending on the recipe, the volume of the
mess kit is sufficient to prepare a dish for one or two men. For example, the meat or stew component of the meal for two men could be prepared in one mess kit, and the starch food (potatoes, pasta, rice, etc.) cooked in another. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> </span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DFf5WaduCqk/UMqRstbnoNI/AAAAAAAABOI/eE3htRGr8Mg/s1600/Kochgeschirr+Cooking+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: inherit;"><img border="0" height="214" src="http://2.bp.blogspot.com/-DFf5WaduCqk/UMqRstbnoNI/AAAAAAAABOI/eE3htRGr8Mg/s320/Kochgeschirr+Cooking+3.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">The Kochgeschirr 31 type mess kit. </span></td></tr>
</tbody></table>
<span style="font-family: inherit;"><span style="font-size: small;"> In a field environment, measurement by volume becomes a necessity. </span><span style="font-size: small;">The body of the mess kit had a capacity of 1.71 liters and the lid, 0.54 liters. The indentations on the side were marks for 1/2 liter measurements. Most wartime production models had no measurement marks. </span></span><br />
<div>
<span style="font-family: inherit;"><span style="font-size: small;">A full mess kit lid was calculated to hold the </span><span style="font-size: small;">approximate weights of the following ingredients:</span> legumes or groats=425 g; rice=500 g; sugar=425 g. </span></div>
<div>
<span style="font-family: inherit;"><span style="font-size: small;"> The capacity of the mess kit spoon was approximately one US tablespoon (1/2 fluid ounce, or approx.15 ml.).</span><span style="font-size: small;"> </span>The mess spoon could hold: flour=15 g; liquid fat, milk, sugar=20 g; salt=25 g. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jLjvP7jTnjI/UMqRiyKGAaI/AAAAAAAABN4/SlMVynsNnZU/s1600/Kochgerat_15_blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="258" src="http://1.bp.blogspot.com/-jLjvP7jTnjI/UMqRiyKGAaI/AAAAAAAABN4/SlMVynsNnZU/s320/Kochgerat_15_blog.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Kochgerät 15 (Cooking Equipment 15) for feeding units of up to 15 men.<br />It consisted of 3 nesting pots of 9, 10½ and 12 liter capacity, plus lids,<br /> chains and hooks for suspending over a fire, and other accessories. </span><br />
<span style="font-family: inherit; font-size: small;">The spoons had a 20 ml capacity.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vkGOAil0CCE/UMqRpQesGGI/AAAAAAAABOA/u2wxuYCUOyQ/s1600/Kochgeschirr+Cooking+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="214" src="http://1.bp.blogspot.com/-vkGOAil0CCE/UMqRpQesGGI/AAAAAAAABOA/u2wxuYCUOyQ/s320/Kochgeschirr+Cooking+1.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small; text-align: start;">Using wooden sticks or iron rod, a makeshift apparatus <br />can be created for cooking in several mess kits at one time.</span><br />
<span style="font-family: inherit; font-size: small; text-align: start;">(In case you were wondering what the notch at the top of the handle was for)</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xe2n0w-SEAQ/UMqRxik0FdI/AAAAAAAABOQ/-d761epBbxY/s1600/Kochgeschirr+Cooking+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="194" src="http://1.bp.blogspot.com/-xe2n0w-SEAQ/UMqRxik0FdI/AAAAAAAABOQ/-d761epBbxY/s320/Kochgeschirr+Cooking+2.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small; text-align: start;">In this example, I have fashioned a spit from iron rods bent into shape.</span><br />
<span style="font-family: inherit; font-size: small; text-align: start;">It also allows one to pick up and carry several mess kits at one time.</span></td></tr>
</tbody></table>
<span style="font-family: inherit;"> For mess kits, a trench may be dug in the ground or constructed above ground with stones or bricks to shield the cooking fire from wind. For larger cooking implements, two pieces of angle iron would be laid across a cooking pit to hold the pan, as shown below.</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-imPNn6autWo/UNDPBvd1eXI/AAAAAAAABPQ/U2XLtjuTy4c/s1600/Feuerestelle.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="141" src="http://4.bp.blogspot.com/-imPNn6autWo/UNDPBvd1eXI/AAAAAAAABPQ/U2XLtjuTy4c/s320/Feuerestelle.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;">Fire pit dug into the earth </span><span style="font-size: small;">Fire pit built of stone</span></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-V9qB8-k74A8/UNDO3jMy-oI/AAAAAAAABPI/OqJ4Y5q1IP0/s1600/Feuerestelle+kleine+Pfann.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="125" src="http://1.bp.blogspot.com/-V9qB8-k74A8/UNDO3jMy-oI/AAAAAAAABPI/OqJ4Y5q1IP0/s320/Feuerestelle+kleine+Pfann.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Pan for small quantities Metal can as a makeshift pot</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1lF-fUAg6r0/UNDO2epINII/AAAAAAAABPA/6RAsXnOCCXo/s1600/Feuerestelle+grosse+Pfann.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" src="http://3.bp.blogspot.com/-1lF-fUAg6r0/UNDO2epINII/AAAAAAAABPA/6RAsXnOCCXo/s1600/Feuerestelle+grosse+Pfann.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Roasting pan for large quantities</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><b>Goulash (with fresh meat), </b><b style="text-align: center;">German Army, 1942</b></span></div>
<span style="font-family: inherit;">Beef or pork, or a combination of the two, were the normal meats utilized for German Army goulash. However, any foraged meat could be utilized (including mutton, veal, or wild game), although German Army manuals cautioned that any locally procured animals needed to be inspected by a veterinary officer prior to preparation. There was even a version using canned meat (see below). The amounts given in the recipes are scaled
for one serving. These amounts may of course be adjusted as necessary.</span><br />
<div class="MsoNormal">
<i><span style="font-family: inherit;"><br /></span></i></div>
<div class="MsoNormal">
<u><span style="font-family: inherit;"><i>US Metric </i><i>Ingredients</i></span></u></div>
<div class="MsoNormal">
<span style="font-family: inherit;">4½ oz 125
g beef, pork or a mix of
half beef and half pork<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 oz 30 g yellow onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/2 oz (1 tbsp) 15 g flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 fl oz (2 tbsp) 30 ml fat (vegetable oil,
lard, etc.)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">to taste to
taste salt</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">to taste to
taste pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">to taste to taste paprika<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<i><u><span style="font-family: inherit;">Procedure</span></u></i></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">1.
<!--[endif]-->Wash meat and trim excess
fat.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">2.
<!--[endif]-->Cut into 1” (2.5 cm) pieces.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">3.
<!--[endif]-->Season the meat with salt
and pepper.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">4.
<!--[endif]-->Cut the onion into small
pieces.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">5.
<!--[endif]-->Heat the fat in the mess kit
lid.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">6.
<!--[endif]-->Add the meat to the hot fat
and cook until the meat is browned. Add a little water now and then to prevent
scorching.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">7.
<!--[endif]-->Meanwhile, in the mess kit
body, heat the rest of the fat. Add the onions and cook until golden.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">8.
<!--[endif]-->Add the browned meat and
juices from the cooking. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">9.
<!--[endif]-->Add enough water to cover
the meat.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">10.
<!--[endif]-->Simmer until the meat is
tender (1½-2 hours for pork, 2½-3 hours for beef*). Add additional water if
necessary.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">11.
<!--[endif]-->Mix the flour with a little
water to form a batter.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">12.
<!--[endif]-->When meat is nearly cooked,
add the batter and stir.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">13.
<!--[endif]-->Cook until thickened.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">14.
<!--[endif]-->Season to taste with salt
and pepper.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">15. <span style="text-indent: -0.25in;">Accompany the goulash with boiled potatoes or boiled pasta.</span></span></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p> </o:p><span style="text-indent: -24px;">*German Army recommended cooking times. </span></span><br />
<div style="text-align: left;">
<b style="text-align: center;"><span style="font-family: inherit;"><br /></span></b></div>
<div style="text-align: left;">
<b style="text-align: center;"><span style="font-family: inherit;">Goulash (with canned meat), German Army, 1942</span></b></div>
</div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<u><span style="font-family: inherit;"><i>US Metric </i><i>Ingredients</i></span></u></div>
<div class="MsoNormal">
<span style="font-family: inherit;">4½-6 oz 125-175 g canned meat<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 oz 30 g yellow onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/2 oz (1 tbsp) 15 g flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/2 fl oz (1 tbsp) 15 ml fat (vegetable oil, lard, etc.)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">14 fl oz** 425 ml** water or broth</span><br />
<span style="font-family: inherit;">to taste to taste salt</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">to taste to taste pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">to taste to taste paprika</span><br />
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<i><u><span style="font-family: inherit;">Procedure</span></u></i></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="text-indent: -0.25in;">1. </span><span style="text-indent: -0.25in;">Cut the onion into small pieces.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;">2. Heat the fat in the mess kit body.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="text-indent: -0.25in;">3. </span><span style="text-indent: -0.25in;">Add the flour and onions and cook until light brown.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;">4. Add the water or broth and stir well. Heat to a simmer, stirring constantly, and cook until thickened.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;">5. Add the canned meat and cook only until the meat is heated.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;">6. Season to taste with salt, pepper and paprika.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;">7. <span style="text-indent: -0.25in;">Accompany the goulash with boiled potatoes or boiled pasta.</span></span><br />
<span style="font-family: inherit; text-indent: -0.25in;"><br /></span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Sources:</span><br />
<span style="font-family: inherit;">Der Feldverpflegungsbeamte, Dr. Hohne, Verlag Bernard & Graefem Berlin, 1939</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Merkblatt 61/15, Kleines Feldkochbuch für behelfsmässiges Kochen, vom 20.7.42</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">Der Unteroffizier als Küchenbuchführer,
Küchenunteroffizier und Offizierheimfeldwebel, Oberfeldzahlmeister Deickert, Berlin, 1941</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p></o:p></span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">H.Dv.86, Feldkochbuch, vo 16.8.1941, Berlin, 1941, English Translation by John Baum</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">For those wishing to engage
in further research of Wehrmacht cookery, I highly recommend John Baum’s
excellent English translations of the Feldkochbuch (Field Cookbook) and Feldkochbuch für warme Länder
(Field Cookbook for Warm Countries), available for purchase
at <a href="http://www.germanmanuals.com/index.html">http://www.germanmanuals.com/index.html</a></span></div>
<span style="font-family: inherit;">There you will also find English translations of many German manuals on weapons, tactics and equipment.</span><br />
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