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Troops sharing a 'US Army Field Ration K - Dinner Unit'
Colourised by Doug
'Happy Thanksgiving from the front.'
Sgt Louis S.Wallace, from Meadville, Miss., prepares two of the many thousands of turkeys on a M1937 Field Range that have arrived from the states.
The M-1937 served as the Army’s primary field stove from the beginning of World War II until the end of the Vietnam War. Each RANGE was equipped with a gasoline-powered fire UNIT(or "burner"), 10- and 15-gallon stockpots, a heavy aluminum roasting and baking pan (one deep, one shallow), a cradle, and a set of knives and utensils.The following description from, Lawrence P. Belmont of the 225th, who used to use them in the ETO.
"The M-1937 Field Gas Range could cook and bake anything. They were about three feet tall and about 15 inches wide; they had compartments with rails where you could put the burner if you wanted to grill items. It had a square roasting pan with a cover — you would use the cover for a grill and put the gas range right below it. If you were cooking potatoes or making coffee, it had 10- and 15-gallon stock pots and you would put the gas burner on the bottom. Before this very versatile and portable stove, the Army had wooden and coal stoves that they used to use on troop trains. The M-1937 was so easy to move and set up. It had handles on each side and two guys could move them easily since they didn't weigh much when they didn't have the pots in them. You could put them any place: in the back of trucks or in searchlight trailers. In Normandy I had mine in a wooden lean-to shed that my buddy Sgt. Kravarik help me make. I had two stoves set up there and used to make hotcakes every morning. I can still smell them! The biggest problem was that after cleaning them you were very dirty because the gas would clog up the pipes on them. The other thing was that they were prone to blowing up! They had a round disc on the top of the burner and you had to use graphite to seal it, so you'd get really dirty cleaning them. But the guy that invented it was sure a smart person. In the German Army, the cooks had a 30-gallon tub and they made a fire in the bottom."
Thanksgiving chow went as far forward as there were troops
Sgt. Frank J. Shiborski, from Detroit, Michigan a 50 Cal. Machine gunner with the 107th Anti-Aircraft Artillery Group, takes a break from the fighting to enjoy a Thanksgiving 'drum-stick'.
San Marcello Pistoiese Area, Tuscany, Italy. 22 November 1944
Frank J. Shiborski survived the war. He passed away in September 1982.
(Photo by Edwards. 3131 Signal Service Co, U.S. Army Signal Corps, Gift in Memory of William F. Caddell, Sr., from the collection of The National WWII Museum)
'Thanksgiving Day'
U.S. Army Infantrymen Pfc. William G. Curtis of San Diego, California and Pfc. Donald R. Stratton of Colville, Washington of the U.S. 102nd Infantry Division have time for a very brief 'Thanksgiving Day' dinner in a shelled house. Geilenkirchen, North Rhine-Westphalia, Germany. 23 November 1944.
(Donald Stratton, November 4 1925 - October 23 2011)
A possible ID - William L. Curtis, San Diego, April 29 1921 - March 31 2004)
'Thanksgiving Day'
U.S. Army Infantrymen Pfc. William G. Curtis of San Diego, California and Pfc. Donald R. Stratton of Colville, Washington of the U.S. 102nd Infantry Division have time for a very brief 'Thanksgiving Day' dinner in a shelled house. Geilenkirchen, North Rhine-Westphalia, Germany. 23 November 1944.
(Donald Stratton, November 4 1925 - October 23 2011)
A possible ID - William L. Curtis, San Diego, April 29 1921 - March 31 2004)
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发表于 2017-11-24 11:19
发表于 2017-11-24 11:27
