| Most bunkhouse cooks were men. They prepared and served three meals a day. Hired hands usually ate in the dining room. They exited through the kitchen door and deposited their dirty dishes. A typical breakfast consisted of bacon and eggs, hotcakes, oatmeal, biscuits, coffee and milk. The main meal at noon included beef, beans, vegetables, and pies or cakes. The evening meal was much like the noon meal. In farm and ranch country, 'dinner' is eaten at noon, and 'supper' when the day's work is done. Many cooks were Chinese hired after the placer mines played out and the railroads were complete. Tom Wing was a bunkhouse cook who greeted ranch hands with fresh, hot doughnuts stacked up on a stick outside the bunkhouse. He also did the Kohrs' laundry. Sam, another Chinese cook, made an excellent 'fly pie' or raisin pie. A Warren era specialty was bannock, "squares of lard, flour, milk, baking powder and sugar blended into sweet biscuit dough, cooked in deep grease. It emerged as hot, semi-sweet fried bread, with no syrup needed." |
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