My husband said: "Now, Mattie, be reasonable; all the army women
keep house with these utensils; the regiment will move soon, and
then what should we do with a lot of tin pans and such stuff? You
know a second lieutenant is allowed only a thousand pounds of
baggage when he changes station." This was a hard lesson, which I
learned later.
Having been brought up in an old-time community, where women
deferred to their husbands in everything, I yielded, and the huge
things were sent over. I had told Mrs. Wilhelm that we were to
have luncheon in our own quarters.
So Adams made a fire large enough to roast beef for a company of
soldiers, and he and I attempted to boil a few eggs in the deep
mess-kettle and to make the water boil in the huge tea-kettle.
But Adams, as it turned out, was not a cook, and I must confess
that my own attention had been more engrossed by the study of
German auxiliary verbs, during the few previous years, than with
the art of cooking.
Of course, like all New England girls of that period, I knew how
to make quince jelly and floating islands, but of the actual,
practical side of cooking, and the management of a range, I knew
nothing.
