Military Menu Fun.

Methinks yesterday’s legal-inspired menu is calling to be followed up with another theme-dinner. I give you a menu from an Engineer Officers Training Camp in Virginia.

LAST FORMATION

OF

SECTION B. COMPANY 1

E.O.T.S

-

CAMP A. A. HUMPHREYS, VA

-

JANUARY 31, 1919

“LIGHTS ON”

COME AND GET IT

DONE IN THE FOLLOWING MANNER

Hoist Down That Flag                        Pick Up Your Brass

POINT

BLUE POINT COCKTAIL

CONNECTING FILES

CELERY A LA ABATTIS                   OLIVES DRAB

ADVANCE PARTY

SHRAPNEL SOUP                  HOPPE NO. 9

CONNECTING FILES

8^TH SQUAD SALAD             PICKLES

A LA SHRIMP                      1^ST SQUAD  DILL

SUPPORT

SALMON (not from the Q.M) SARDINES (Close Order)

Continue the March

CONNECTING FILES

ROLLS (Bedding)                    HARD TACK

RESERVES

MESS HALL HASH                SQUARE EGGS

HOMINY                                 HOT DOGS

CONNECTING FILES

E.O.T.S  YAMS                                   ASPARAGUS (long balks)

MAIN BODY

TURKEY ROASTED (Gorelangton Style)

Flankers                             HAM (as you were)                       Flankers

POHICK CRANBERRIES                                       ACCOTINC DRESSING

PUMPKIN PIE (open faced)                                        PERSIMMONS (home grown)

NUTS (volunteers)                                                       CHEESE (porous knit)

ICE CREAM                                                                CAKE

COFFEE (not chemically treated)

REAR GUARD

For Smokers                                                                 For Chewers

CAMELS                                                                    BLACK  JACK

HAVANAS                                                                             PEPSIN

FATIMAS                                                                  TUTTI FRUTTI

For Those Who Neither Smoke or Chew

DEWITT’S LITTLE EARLY RISERS

GRAPE JUICE

NORMAL SIGHT 20-20

The actual dishes served at this dinner will remain a mystery of course. They were no doubt regular dishes simply re-named for the occasion.

So, to keep the military theme, I give you recipes  from the same era in another country.

From the Examiner (Launceston, Tasmania, Australia) of 1 October, 1941:-

Most families have a soldier relation at the war, or an airman or a sailor, and at this time of the year cakes and puddings are being made to send to the men overseas. This week the cash prize has been awarded for recipes for a soldier's cake and a soldier's pudding. The recipes were sent in by Mrs. J. J. Glover, Scone Street, Perth.

Half pound butter, ½ lb. sugar, 4 eggs, 3 tablespoons sherry, ½ lb. seeded raisins, ½ lb. currants, ½ lb. sultanas, 2oz peel, 2oz. blanched almonds, 10oz. plain flour, ½ teaspoon carb. soda, 1 dessertspoonful caramel or Parisian essence, 1 teaspoon spice.

Cream butter and sugar. Add well-beaten eggs gradually, then sherry. Then add well-sifted flour, carbonate of soda and spice, with well-prepared fruit. Add the caramel. Turn into prepared tin and place in a hot oven; turn heat down very low and allow to cook slowly from 2 ½ to 3 hours. To test the cake place a skewer through the thickest part and if it comes out quite free from cake mixture the cake is cooked. Remove from oven and allow to remain in tin until cold. Approximately 3 ½ lb. cake when baked.

Half lb. plain flour,  ½ cup breadcrumbs,  ½ lb. sugar,  ½ lb. butter, ½ lb. raisins, ½ lb. sultanas, 2oz. peel, 2oz almonds, 2oz. cherries, 2 tablespoons rum or sherry, 1 teaspoon carbonate of soda, spice to taste. Sift flour and spice, rub in the butter, add sugar and fruits, mix with eggs and spirits, lastly add dissolved soda. Three-quarters fill dried milk or treacle tins, well-greased, place lids on firmly. Boil three hours or steam five hours. On day of using boil one hour. Open round edge of tin. Serve with cream or sauce.