Campfire cookery for soldiers, scouts, campers, hikers, hotels, restauranters, boarding houses, auto tourist ..

45 ozH. Cocoa or Cho<-olalc 45 <»/_s. SuKar 45 <»7_s. Kvaporat*"*! Milk 9 tiiiln. \\ al«'r Have water tM)iliiiK. add cfM'oa. and lot boil five iniiiiitcs. Thi-ii add the milk and sii^ar. Stir well hrfore serving aa the cocoa will wttlf to Ixittoin. CofTco fiOO ScoutH): I 1 ^rals. Water 1 ihs. Coffee. H. and I.. Have water cold on ranfre. Place cofTec in a sack in the water and lirin^r to \h»\ for Hve iiiituite^t and remove to hack part of range Before nsing, sprinkle a little cold water over top. This will si'llle the grotinds. Hemove hag. and if Hiigar and milk in HorviMJ with the co(r«^', a<ld and stir well and serve hot. Lmiotititlr (100 Scouta)i I I gals Water a Ihs. Sngar }{ do/., lemons Take the riv]niriMi amount of watnr, add the ii-mon juice, and sweeten with the sugar to taste. Then add a lar^^e lump of ice to cool. Stir l>oforc using. Teu (100 Scon I M^: 11 g;ils. Water 7 o/s. of Tea Have the re<|uire<l amount of boiling water. I'our over the lea and let slan<l on hack part of nuige to sleep and siTve luit. If milk and sugar are to l>e usetl, add them just Ix^fore serv- ing. In making tea it sh«Hdc| not l>c iMiileti. For Ice Ten use •) ounces of lea in place of 7 o/s. riiis extra slrengtli is to allow for the mrlli-.| ice Mhich oth<-r\%is«> will wi'aken the the finished oriMluct. A<ld I o/s. sugar to each gallon ol finisheil tea. BASIC UNIT Beef Unit A La Mode 30 Boiled 30 Pot Pie 30 Spanish 35 Minced 30 Loaf 35 Hamburger 35 Roast, Hindquarter 35 Roast, Forequarter 40 Roast, Beef Pot 35 Steak , , 35 Cornbeef 40 Curry 25 Stew 25 Rolls 25 Hearts, Beef 30 Fritters, Beef 20 Dried Beef 14 Smoked Tongue 14 Cold Meats 35 Hash Meats 22 Liver 22 Minced Liver 25 Veal Unit Stew 30 Chops 40 Roast 40 Mutton Unit Roast 45 Boiled 45 Chops 40 Stew 35 Curry 28 Lamb Unit Roast 45 Chops 40 Lamb Unit Pot Pie 30 Curry 30 Pork Chops' 12 lbs 38 Porkloin, 9 lbs 36 Ham, Green Roast 40 Mess Pork 35 Sausage, Country 28 41 BASIC UNIT Pork Links, 7 to 1 lb 28 SjMirp Milw 35 llam. M. H. Cold 30 Ham. li. B. Fry 35 Hiim. HcMist. S. C 40 Ham. Fri.-il. S. C 40 Harn. (>mrl«M tlam 12 Franks. 7 to 1 lb 28 Ham SaiisaK''. • •■ 23 Miriro<l Ham Sausnge 23 Hoa«l<hecso 22 Holo^nu 25 Uurnn 20 Hoston Butts 40 Pork Shoiildors 45 Bacon, with Liver 16 Duiry I*dt«. Cottage Cheese 30 f Jreen ('hecse 22 BIJ n'KH CUT. 32 to 1 lb 3 25 BuK.-r. 2 Moals 6 50 But lor. 3 Mrals 0.75 I'Vk Omi-let. 200 Kggs 200 . FowIn Chirkou Boast 50 ll»8. ChiVkori Pot Pie 35 (^hitk'Mi. Frie<I .'iO (thicket), ('urry 30 Chifkofi. Fracrasaee 43 Ourk. B.mst 50 'I"urkey, Boast 75 < )> sler Slew 6 pal Milk 6 pal Fi-h NMiil.'lisli .35 lbs. Halibut 38 CcKlllnh. Salt 12 Co.|lis!i 38 Salmon. ('anne<l 25 Sanlinr* 25 AvoruKf Tor Bake and Boil 38 lbs Vrjtelnblc^ ASP\BA(;i S FB 25 11m. Bavarian < 'abbage 40 Beans, I.imn 13 42 BASIC UNIT Vegetables Beans, Navy 25 Beans, String 35 Beans, Wax 35 Beets, Salad 15 Beets, Buttered 30 Cabbage 40 Bacon 6 Carrots, Baked 30 Carrots, Mashed 30 Carrots, Candied 35 Cauliflower 25 Celery, Washed 20 Cucumbers, Large 16 ea. Corn, Creamed 20c. Cold Slaw 30 Eggplant 35 Kraut 3 gal. Lettuce, Washed 20 Onions, Fried 25 Onions, Sliced 15 Onion, Boiled 30 Peas, Scotch 8 Peas, Canned 22 Peas, Green, qts 14 Parsnips, Baked 35 Potato Salad 30