Who does not love flapjacks? The flipping may not be according to Hoyle, but what fun he'll have—if he catches it?

(35) Egg Float

2 qts. milk 1 1/2 cups sugar 8 eggs

1/2 tsp. salt 2 tsps. vanilla

Heat the milk, together with 3/4 cup sugar and salt over a slow fire. Separate the egg whites and put them aside for "islands." Beat the yolks slightly and pour some of the hot milk into them slowly, till well mixed. Pour back into the boiler, set over very slow heat, and stir constantly until the custard coats the spoon. Remove at once from the heat, and set in cold water. Add vanilla. After the custard is made, beat the egg whites until stiff, add 3/4 cup sugar, and drop them by spoonfuls on a pan of hot water. Cover and let cook for a few minutes. Place the "islands" on the custard immediately before serving.

(36) Flapjacks

Use prepared flour, or if not available the following:

5 cups flour

1 1/2 tsps. salt

2 1/2 tbs. baking powder

3 1/2 tbsps. sugar

2 eggs

3 1/2 cups milk 3 1/2 tbsps. shortening or butter

Sift the flour, salt, baking powder and sugar together. Add shortening and rub it in the flour well with a fork or spoon. Add the eggs, well beaten, and last, the milk. Beat the entire mass until perfectly smooth. Fry in frying pan greased with lard or vegetable shortening.

(37) Figs Stewed

Wash figs clean. Place to soak the night before. In the morning pour in enough water to cover using water they soaked in. Add 3 tablespoons of sugar and cook until tender and serve. More sugar (within reason) will make a thicker syrup.

(38) French Toast

Make a mixture of 5 eggs, slightly beaten, and 4 cups milk. Use left-over slices of bread, if you have them, otherwise use new loaves. Dip (but do not soak) each slice in the egg mixture, and fry the same as flapjacks. Serve hot with butter and syrup.

(39) Gravy

After you have fried chicken, put about 3 tablespoons of flour in the hot fat and brown it, then put in milk and stir until it boils and begins to thicken a little. Salt and pepper to taste.

After you have roasted a chicken, do the same in the hot grease left in the pan. These are milk gravies and go great with hot biscuits or bread.

(40) Hungarian Goulash

5 lbs. lean beef 2 cups flour 5 tbs. butter 2 1/2 tsp. paprika

1 1/4 tbs. salt

2 small onions

1 small clove of garlic

2 1/2 cups hot water

This requires a pot with a cover. Cut beef in one inch square cubes and roll in flour, pressing in as much flour as possible. Then put pot on fire and put in butter. When this is hot put in beef, salt and paprika. Stir around thoroughly until brown, then add cup of hot water and onions which have been cut up fine, and the whole garlic. Cover the pot and cook slowly until tender. (About 1 hour or until tender.)

(41) Honey

Get strained honey, not in the comb, and serve in a bowl.

(42) Hash On Toast

This dish is not included in the suggested menus, but if some meat loaf is left over from a meal, it can be used up at the next meal as follows: Break up the meat loaf, and add to it a chopped up cold boiled potato for each camper to be served, and just enough half milk and half water to wet the mixture thoroughly. Put over the fire and when it begins to boil take off and serve on toasted bread. Keep it thoroughly stirred while heating.

(43) Lamb Roast

Proceed in the same manner as outlined in Recipe 8 for Beef Roast.

(44) Lamb Cold

This is served for lunch on the day after roast lamb is served in evening. Be sure to save out the required amount. Slice thin and serve.

(45) Lettuce And Tomato Salad

Thoroughly wash lettuce and tomatoes and serve 1/2 small head of lettuce and one tomato sliced to each camper with vinegar and oil, and/or salt and pepper. Some like only sugar.

(46) Lettuce—Head

Thoroughly wash lettuce and serve with vinegar and oil, or any other dressing that the chef's fancy may dictate.

(47) Macaroni And Cheese

12 qts. boiling water 3 tbs. salt

1 1/2 lbs. elbow macaroni

3 cups grated cheese 6 cups cream sauce 3 tbs. butter

Constant stirring makes perfect pudding. Well cooked food is quite an item in any healthy boy's life in camp or at home.

Boil macaroni in rapidly boiling water for 7 to 8 minutes. Drain. In well greased baking pan, pour a layer of macaroni and a layer of cheese. Repeat until all of both are used. Pour cream sauce over. (See

Recipe 10, and add two cups of milk.) Dot with butter and bake 30 minutes.

(48) Oat Meal (Rolled Oats)

Place in a cook pot 1 cup of water for each portion to be served and one extra cup for each Patrol. Together with 1/4 teaspoon salt for each cup of water. Bring to a boil and stir in slowly one half cup of oats for each camper. Then let boil for 3 to 5 minutes, take off and serve with cream (or milk) and sugar.

(49) Peas

If canned peas, open cans and put into cook pot, adding lump of butter, bring to a boil and serve.

If fresh peas, shell, wash and place in sufficient cold water to cover, adding % teaspoon of salt for each cup of water. Boil till tender, then add a cup of milk in which a tablespoon of flour has been mixed. Bring to a boil and serve.

(50) Pea Soup (Split)

4 cups green split peas 2 onions, sliced 1/2 cup butter

4 tbs. flour

1 qt. milk (4 cups)

Dash pepper

Pick over the peas and take out the bad ones, wash well and soak overnight in two quarts of cold water. When ready to cook add 2 more quarts of water and onions, cover and simmer for 1 1/2 hours or until peas are soft. Press peas through a sieve; make a sieve from a No. 3 tin can by punching holes in bottom with 8-penny nail, and save all the liquid. Mix the butter and flour, add the milk and stir until smooth. Mix this in with the liquid pea pulp run through the sieve, season, put on fire and bring to a boil, and serve hot.

(51) Prunes

On the assumption that 30-40 prunes to a pound will be furnished, plan to serve three or four prunes per camper, 1 lb. to 10 persons. The prunes should be thoroughly washed, after which they should be placed in clean water the night before and allowed to soak overnight. In the morning, place them over the fire in the same water in which they were soaked, adding sufficient sugar for proper sweetening. Boil until they are puffed up, but not until the skins break.