out of rocks
or with two parallel logs.

The following recipes have been furnished from the office of the
Quartermaster General, United States Army:

_Coffee_.--Fill the cup two-thirds full of water and bring
to a boil. Add one heaping spoonful of coffee and stir well,
adding one spoonful of sugar if desired. Boil five minutes and
then set it to the side of the fire to simmer for about 10 minutes.
Then, to clear the coffee, throw in a spoonful or two of cold
water. This coffee is of medium strength and is within the limit
of the ration if made but twice a day.

_Cocoa_.--Take two-thirds of a cupful of water, bring to a
boil, add one heaping spoonful of cocoa, and stir until dissolved.
Add one spoonful of sugar, if desired, and boil for five minutes.

_Chocolate_.--Take two-thirds of a cupful of water, bring
to a boil, add a piece of chocolate about the size of a hickory
nut, breaking or cutting it into small pieces and stirring until
dissolved. Add one spoonful of sugar, if desired, and boil for
five minutes.

_Tea_.--Take two-thirds of a cupful of water, bring to a
boll, add one-half of a level spoonful of tea, and then let it
stand or "draw" for three minutes. If allowed to stand longer
the tea will get bitter, unless separated from the ten leaves.

MEATS.

_Bacon_.--Cut slices about five to the inch, three of which
should generally be sufficient for one man for one meal. Place
in a meat can with about one-half inch of cold water. Let come
to a boll and then pour the water off. Fry over a brisk fire,
turning the bacon once and quickly browning it. Remove the bacon
to lid of meat can, leaving the grease for frying potatoes, onions,
rice, flapjacks, etc., according to recipe.

_Fresh_meat_ (to fry).--To fry, a small amount of grease
(one to two spoonfuls) is necessary. Put grease in the meat can
and let come to a smoking temperature, then drop in the steak
and, if about one-half inch thick, let fry for about one minute
before turning, depending upon whether it is desired it shall be
rare, medium, or well done. Then turn and fry briskly as before.
Salt and pepper to taste.

Applies to beef, veal, pork, mutton, venison, etc.

_Fresh_meat_ (to broil).--Cut in slices about one inch thick,
from half as large as the hand to four times that size. Sharpen
a stick or branch of convenient length--say, from two to four
feet long--and weave the point of the stick through the steak
several times, so that it may be re