From the Cooked Books blog:
A Soldier's Simple Cooking Recipes for Cooking in the Trenches and Billets (with vocabulary of French words),published by Harrison and Sons, London and printed sometime between 1910 and 1919.
The preface reads:
Tommy Atkins has the best rations of any soldier in the world, but at the same time Tommy Atkins is the very worst cook in the world. These recipes, however, will help him in his difficulties when he needs to turn his hand to cooking.
The pamphlet provides recipes for trench cooking, including a jam roll and trench cake, and also provides a glossary of French words and pronunciations for those soldiers needing to purchase supplies.
Some examples include:
Dining Room...Sale a manger...Sarle ah monjhay
Tongue...Langue deboeuf...Longe der berf
So if you're ever looking for wonderfully quirky cookbooks, look no further than pamphlet volumes (indicated by a p.v. after the call number).
Crush 4 or 5 Army biscuits into powder.
Add enough water to make a stiff paste, mix in sugar and a tiny pinch of salt with a tablespoonful of butter if available.
Knead it well, but not too heavily.
Bake on a flat hot stone which has been heated in a fire. (If you can, use a beaten egg instead of the water; it will make the cake much more tasty and light.)