The numbers shown on the menu in front of any item, refer to the recipe to be used.

(1) Apricots

Wash 1.2 lbs. apricots and cover with water and soak overnight. They will swell some, so give them room. In the morning place to boil in the same water. Cook until tender but avoid getting them soft enough to "butter" or "jam." Add sugar to sweeten as desired. Serve eight to ten for a portion. Flame to boil. Cook about 20 minutes.

(2) Stewed Fresh Apples

Peel 15 apples, cut in sections about one-quarter inch thick on outer edge. Bring to a boil just sufficient water to cover the apples. Put in sugar at the same time with the apples. Allow about 1 tablespoon for a large, tart, apple. In a few minutes test sweetness by tasting. Add a little cinnamon bark and a few raisins. Cook until tender. Do not allow to cook to a sauce. Cooking time depends on kind and size—one-half to one hour. Do not boil too fast. Flame to boil.

(3) Stewed Dried Apples

Wash quantity to be cooked and cover with water and soak overnight. They will swell, look out! In the morning add sugar to taste and cook in the water they were soaked in. Cook until tender (about one-half hour), but avoid getting them soft enough to "butter." Serve eight to ten pieces per camper.

(4) Bacon And Eggs

Two slices of bacon and 1 egg per camper. Cook bacon in the frying pan without any fat—be careful, bacon cooks quickly. Cook to a light golden brown. Do not cook crisp unless some camper requests his that way and then only for him. Turn the bacon once.

When bacon is done place on a plate near the fire where it will keep warm. Now in the grease fried out from the bacon, the eggs may be cooked. If you are new at breaking eggs, use the back of a table knife to crack the egg in the middle, pry the two ends apart with your fingers and drop the contents into a cup, and then into the frying pan. If expert tap the middle of the egg on the edge of the fry pan and pry the two halves of the shell apart. Eggs may be fried "sunny side up" or "opened faced." This means they are not turned over. "Once over," means fried on both sides. They should be turned with a tablespoon or a pancake turner. They are also cooked "Soft" or "Hard." This means the yolk or yellow center. Coals for frying.

(5) Bread

4 cups flour

2 heaped tsps. baking powder

1 tsp. salt 1 tbs. sugar

Mix the dry ingredients thoroughly. Then stir in enough cold water (about 1 1/2 pts.) to make a quick batter that will pour out level. Mix rapidly with spoon until smooth, and pour at once into bake-pan. Bake about forty-five minutes, or until no dough adheres to a sliver. Above quantity makes a 1 1/2 pound loaf (say 9x5x3 inches).

For variety, substitute for the sugar two or three tablespoonfuls of molasses, and add one to two tea-spoonfuls of ginger.

(6) Biscuits (For 10 Campers)

4 cups flour

3 tbs. Baking Powder

1 1/2 tsp. salt

1 1/2 cups milk

6 tbs. shortening, lard or vegetable shortening

Place flour, baking powder and salt in a pot and stir it all together well. Chop the shortening into the flour lightly, until it is all thoroughly mixed. Add milk slowly to make a soft dough. The mass should be kneaded lightly with a tablespoon. Take out of pot when kneaded into a well mixed mass and place on floured paper placed on board. Now roll out lightly with a bottle or tin can to about one-half inch thick and cut out with a can top. While this has been going on, fire in front of the reflector oven should be built up and going in good shape with several sticks of dry, hard wood in reserve to keep it going after the biscuits are in. Everything must be good and hot. Flour or grease the bake pan, put in the biscuits and place in reflector oven. Watch them closely. They will cook faster on the front side than the back. When they get brown on the front turn the pan around. They will take about 15 to 20 minutes in the reflector oven. When they begin to brown test them with a splinter; when this comes out clean with no dough adhering to it, they are done.

(7) Beef Or Lamb Stew

First cut beef (or lamb) 2/5 lb. per portion (4 lbs. for 10 campers) into cubes about one inch square. Fry in a frying pan hot grease and diced onions (about 1/2 onion per portion). When onions are a golden brown, put in beef cubes and sear them white. Now place beef and onions in kettle or boiler, cover with

There's a special trick to biscuit making— but when you have mastered it—oh, boy! cold water, boil up quickly, then gently until meat is almost tender (about 1 hour). Add salt and pepper to taste. (Paprika also if you want real Hungarian.) When meat is right, put in a diced potato per camper and any other vegetables such as carrots, tomatoes, turnips, etc. Keep covered with water and boil slowly until potatoes are soft (about 1/2 hour more). Remove and serve hot.

(8) Beef Roast

In preparing beef for roasting, use no water in the pan. Rub roast with salt and pepper before putting in pan. Place in the reflector oven with a very hot fire for about 20 minutes. This will sear the meat and prevent the juices from escaping. After the meat is seared, add 2 onions to pan, and allow the fire to drop to about 2/3 of the first heat and roast, for rare, about 12 minutes to the lb.; for medium, 19 minutes to the lb.; and for well-done about 24 minutes to the lb. If the meat is not fat get a good sized piece of suet when it is bought and skewer pieces of it around on the roast to make fat drippings for basting. Baste about every fifteen minutes.

(9) Roast Beef Cold

By referring to Menu No. 7 it will be noticed that Roast Beef is on for evening, with cold roast beef for next lunch. Therefore, the whole quantity should be cooked in evening and one-third of it cut off and held for the noon meal. This should be placed where cool, near ice if possible. Slice thin and serve.

(10) Dried Beef Creamed

This requires a cream sauce, and here is what is needed to serve creamed dried beef to 10 campers:

6 tbs. butter

1 tsp. salt

6 tbs. flour

Dash of pepper

1 lb. dried beef

4 cups milk

Melt the butter, but do not brown it. Into the butter stir the flour, and mix thoroughly. Add the cold milk, gradually, salt and pepper. Place the fry pan over a low fire and stir constantly until the sauce begins to boil. Boil for about two minutes. Be careful not to let it scorch. Have the chipped beef pulled apart into fairly small pieces. Put the beef into cold water for a second or two, then allow to drain, then stir it into the cream sauce and allow to simmer for six or seven minutes. Stir constantly.