An army marches on its stomach—so the classic saying goes. This cookbook, US Army Technical Manual, from 1944, will help you see how the U.S. Army fed and provisioned its troops in WWII, and what daily life must have been like both for those preparing and consuming the rations.
This page was added due to an exhibit from Army Cook (and Pulaski County resident), Lewis Elmer Grant, Jr. His cookbook is on display at the Museum, but is under glass because of its fragility. We were unable to find that exact cookbook (technical manual) online, except to purchase another paper book, again, fragile. An admittably lesser version from 1944 is included in the link above.
The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organize the serving of the food and clean utensils (a stew pan with fine sand and salt).
As well as classic American fare such as chowder, numerous hash recipes and pancakes, more exotic influences are apparent. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products.
