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

3 tablespoonfuls Fat or Butter 1 pt. Water Mix all dry ingredients, rub in the fat, add eggs, mix well, add a little water at a time to a thickness so that it will drop from spoon slowly; beat well before using. This batter is used for sliced fruit, fritters, small pieces of meat, game, fish, shell fish, corn, apple fritters and boiled rice fritters. All fritters outside of meat and fish are served with syrup or a sauce. 19 5 Uw. X .20$ 7.00 3r> »«. X .03 1.05 11 ll>s. X .10 1.10 IR X.22 3.96 30 Ib«. X .06 1.80 3.2.^. Il«. X .60 1.05 3 lbs. X .27 .81 5 lb«. X .06 .30 1 X .10 .40 now K) nc;rKi: <:<»st of (D meal FOK (1) s<:oi T Wo will flpurc" it wifh tho HiLsic I 'nit with <iiir issue table at the fuIhiwiiiK market prices: H.-ef. .20 tables calls for 35 Uw. lN>tat<»esj, .03 Toinatoes. .10 ,. f:aii IVaches. .22 Hreji.i. .06 Hutter, .60. CoiTec. .27 SiifTiir, .06 Milk Cun. .10 .. 100 $18.37 The cost of (1) ration fur 1) »>inil is $.1R3 This is considereil u heavy meal. A saving can be mati*- by usinfr water as a noon-day meal in place of cofr«'e. if water is us*"*! in the summer lime and it is hot weather. A cheap pudding will be a saving when usotl in place of i>eaches. NN hen a heavy meal like this is used, and u saving on this partinilar day's allowance must In- made. y«»u run make it up on breakfast and the sup|K>r meals by not usinp so much meat. As yon will see. the meat c<j«t is always the hightrst of all the infrretlient.s use<l, therefore to Jij^iire down the cost y<ni must us<» sub- stitutes in i>lace of the meat. Thes** sub- stitute's you must know their cost pri<-e when you make up your bills of fare. So if you litrnrc iMilo^na at .11 cents a pound, tin* tal>li>s in this IxMik calls for 20 |M>un('s which will cost you $2. HO instead of $7.00 for meat for thi' tlinner meal, ^'ou may ha\e hash for sup|M«r which only taki*s 20 pouniis of meat and some of this mi>;ht Im' left over from other meals, thus sav- ing over 1.") jtonnds of meat. >Niiy is this? The averape meat contains 2.'» ix'r cent l)one« that are not eatable and the |K>lof;tia can In* all eaten ex<ei)t the small ends. The hash is not oil meat, but contains nn>re than half vejret- abh's and thus saving on the total amount of meat to l>e serve<l. You may use franfiirters at .16 cents |>er p«>un<l. The tabh-s in this lKH)k call f«ir 28 pftunds. which will cost you $t.t8. So by practi<-e in this way you can frame up your bills of fare to cut tlowii the r<wt of feetling The larger the number to feed, when you know how, is when you can feed better. Always figure on how many are going to be present at the next meal and prepare accord- ingly. The above ways of figuring with the Basic Unit are the same ways for any number of per- sons, as the portions vary the same as the number of persons vary. By this system your total of the money value divided by the num- ber of persons figured will give you the cost of that meal for (1) person. This will be so if you move the decimal to its proper place.