The Army baker : a manual prepared for the use of students of the Training School for Bakers and Cooks / by L. R. Holbrook.

Bibliographic Details
Main Author: Holbrook, Lucius R. (Lucius Roy), 1875-1952 (Author)
Corporate Author: Mounted Service School (Fort Riley, Kan.)
Language:English
Published: Fort Riley, Kan. : Mounted Service School Press, 1910.
Edition:Revised edition.
Subjects:
Baking > Handbooks, manuals, etc.
Cooking for military personnel > Handbooks, manuals, etc.
Cooking for military personnel > United States > Handbooks, manuals, etc.
Quantity cooking > Handbooks, manuals, etc.
Quantity cooking > United States > Handbooks, manuals, etc.
Cookbooks.
Genre:
Handbooks, manuals, etc.
Cookbooks.
Local Note:
MSU: Gift of Donna Dixon McDaniel.
MSU: In dust jacket.
Binding Information:
Case bound; boards covered with green cloth.
Physical Description:180 pages (some folded), 51 leaves of plates : b illustrations ; 18 cm
Format: Book
Contents:
  • Wheat and flour
  • Yeast. Elementary principles of fermentation in bread making
  • Yeast, its growth, cultivation and use
  • Yeast. The ingredients used in its preparation and the properties of each
  • Bread, classification, etc.
  • Bread: scaling, moulding, proving, baking, cooking, keeping, stale bread, slimy of sticky bread, rope in bread, mold in bread, sour bread
  • Special recipes
  • Post bakery equipment
  • Field baking and field bakery equipment
  • Field baking expedients
  • Accounts and distribution of dividends
  • Appendix A: Definitions
  • Appendix B: Extracts from subsistence manual and Army regulations
  • Appendix C: Questions for general review.