Having asked a few questions lately I thought I give something back - for anyone interested, a text-book diagram (well almost), of a field kitchen for 500-600 men.
Looks as if someone has made a very crude copy from the British Army Manual of Military Cooking and Dietary of 1910 republished 1915. This was revised and reissued in 1924, 1940 and 1945. The US Army copied elements of the 1910 edition in the same year Soyer stoves were introduced at the end of the Crimean War and last used in the Falklands. The Aldershot Oven was introduced circa 1860 and used until after the Falklands as well All the items shown in the diagram are still part of the material in the lockers of emergency relief organisations (including the British Army) however they are unsuitable for modern military operations because they produce smoke which invites artillery fire or tactical missiles. A British Army Field kitchen was hit by Argentinian artillery fire because the Soyer stoves gave its location away.
Comes from grandads handwritten cookery notes, I didn't think for a minute it was unique, but I thank you all for the above comments. All "under instructions of Staff Sgt Higgins"
Ha ha - pretty much the same, thank you, I'll take a further look and compare them, but many of the drawings are very similar.
OK So not this one then; as it looks like I just have this cover - but it is placed over another book of the same size, and I can just make out on the spine "Everyday Savouries" by Marie Worth.
Some detail on field kitchens can be found in From Boiled Beef to Chicken Tikka: 500 Years of Feeding the British Army by Janet MacDonald
