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

On the upner end <>{ this ^jreen stick a knob or twJK should Im- left, so that when you hang a iM>t handl(> on it for cooking it is not liable U) slide down the stick. This upper end should l>e left high enotmh BO that whei the handle is hung on it th<* slew- ing pot will Im' ut the right heighth for cooking over the fire. In building your fire gather sonic dry leaves and twigs, or take a dry limb and whittle some shavings. Take your knife and shave a stick almost in two, !ea\ing shavings atta<-he<l to lower end. .Now bun<-h tlie kindling over the leaves. Huihl it in a wigwam fa.shion. standing other sticks on ends all slanting to- wards center. Touch the pile with your match and be on the windward side wiien ytMi light your fire. When the fire is burning nicely, hunt for more w«km1 and sinnt" stones to support your frying pan. If there are no ston«'s, get two ImhI sticks some six or ten inch«>s long for the same nurpos^'s. When you are ready tt> fry. level clown your fire to hot coals, leaving the l>c<lsticks laying parallel with each other. Now .set your frying p.ui to frying. Do not try to fry over a flaming fire as your grease will (-atch on lire. When slopping over night your camp fire should 1m' built the moment you pn-pare to ramp. Then plate your kettle of water t(» boil, so that wfien you commence (*(M>king you will have hot water to use when iHN>det|. A high fire is the best for use in a reflintor baking. Tliis is a system of a backing to tlirow the heat du^tiward and forward. If you fiave no rclhslor. build y<Mir fire against a log as this will answer the .same pur|MiHe. To keep liot vim\s a l«»ng time, i-over with bark or ashi-s. In windy weather build your fire in a trench. Me sure to put out your tin's iM'fore breaking camp in order to pre\«'ul running fin«s. \\ lieu filling out for a trip we must figure on \\eij:fit that we can carry. <-onsidering the fiMMi and the exrtvts water that it r<intains. 12 The following is a list of ration articles with the least amount of moisture, to carry as a pack ration : fRoUed Oats Powdered Eggs Flour Beans (white) Lima Beans Dried and Evaporated Fruits 1 ^Shelled Nuts Powdered Milk Powdered Coffee Salt Pork Cornmeal Macaroni (Split Peas f Fresh Beef Veal Mutton Eggs Poultry Potatoes Onions Can Corn Baked Beans (canned) Evaporated Milk Pine apple fTomatoes 3 ^Can Soups I Fresh Vegetables (Fresh Fruits Always consider what kind of country you arc going to travel through, then consider the things you may outfit. Pick out the best articles for the occasion and season; also con- sider what part of your ration may be had or bought enroute, or in the country that you will pass through. Stop and build your camps near good water, spring or well. Pitch ctunp on new ground, not the old camp sites. YV)u will find that the old campers who carry guns and rods will scorn big packs. They take only bacon or salt pork, flour, beiking powder, salt, pepper, coff"ee and sugar. They depend on the gun and rod to furnish variety to their menu. This looks good in book form but they must do some hunting Euid fishing. 13 lia<I wcjilhfr miiy (Icffaf lli«'ir k«km1 iiil<?n- tioftH, HO it is a raso <t{ falling ba(!k on their fried bucvHi, flap juiks and cotTr'e.