Most for your money cookbook

chicken and curry soup, which is no better than a jungle Mulligan after a successful raid on a hen roost and a farmer's field. The addition of dumplings makes it equal to any dollar-a-plate stew at the Waldorf. Everything goes into it to make the savor irresistible, especially such sauces as the oil from a can of sardines and the liquid from bottles of pickles and olives. SLUMGULLION Jack London's recipe for slumgullion is both simple and appetizing: Fry half a dozen slices of bacon, add fragments of hardtack, then two cups of water and stir briskly over the fire. In a few minutes mix in slices of canned corned beef and season well with pepper and salt. Although this is a sailor's specialty, it has spread to the army, to hunting and fishing camps and the jungles, where, of course, any stew is called "slum.' It can be made of any meat and vegetables available, with hardtack or pilot crackers as a base, and it is usually highly seasoned. The name was bestowed on this dish centuries ago by British tars, combining the contemptuous '*slum," meaning worthless junk, with **gullion," their word for stomach ache. That accurately described their ration of thin stew, only a little better than the boiled seaboot they might have to subsist on if shipwrecked. But the ingenuity of poverty raised slumgullion from a weak, insipid stew to a rich flavorsome hot pot to which all peasants of the sea and millionaire yachtsmen alike are now addicted. It reaches perfection when boiled up by sailors stranded on the beach, for galley cooks in port look after their own by putting aside tidbits to fill the blackened stewcans which are lowered to them secretively from the wharves all the way from Shanghai to Buenos Aires. LOBSCOUSE, LOBSCOURSE, OR SCOUSE Lobscouse is the sailor's stew and a lobscouser is a sailor — so, like the chicken and the egg, it's hard to tell which came first. This highly nautical stew also is based on sea biscuit, and the proper way to make it is to soak several big round hunks of hardtack in water or milk, using this substantial dough to make a thick pudding with any kind of meat and vegetables, usually limited to onions, potatoes and/or carrots, especially on shipboard. Sometimes the savory porridge is baked at the finish, but it's always made hot with pepper, and since all A.B.'s have able-bodied appetites as well, it goes down like truffles and ortolans at Delmonico's. Another recipe: pound hardtack to powder, mix with potatoes and salt beef chopped in cubes and either boil or moisten with water and bake. The dish must be hot with pepper and rich with fat, since "lob" means "a hanging lump of fat." But when there's no meat to put in you call it ** bread scouse" and bake it. BURGOO Burgoo is the twin of lobscouse, but with oatmeal in place of hardtack. It was brought to our shores by British seamen and became popular at early barbecues and picnics. Now it is the camper's delight. Like all the other manly stews in this salubrious section, burgoo calls for meat and vegetables, but since it's mostly cooked outdoors and on dry land today, the meat usually is game and the vegetables come fresh from some farmer's field when his back is turned. It's made more flavorsome by the addition of wild herbs and greens such as poke salad, parsley, sage and thyme.