y 
 
 CAMPFIRE COOKERY 
 
 FOR 
 
 SOLDIERS 
 
 SCOUTS 
 
 CAMPERS 
 
 HIKERS 
 
 HOTELS 
 
 RESTACRANTERS 
 
 BOARDING HOUSES 
 
 AUTO TOURIST 
 
 IF YOU EAT YOU NEED IT 
 
©CLA6147 
 

 
 Copyright 1921 
 STEWARD H. CLYATT. 
 
M 18 1921 
 
FOREWORD 
 
 Ft. Thomas, Ky. 
 
 Sergeant Harry B. Clyatt, Infantry, U. S. 
 Army, the author of this pamphlet, is a gradu- 
 ate of the Army School for Cooks and Bakers, 
 and has been on duty at this post for approxi- 
 mately four (4) years. During this period he 
 gained valuable experience in the art of pro- 
 viding food for large bodies of soldiers, especi- 
 ally so during the draft-period, when at times 
 as many as 5,000 men were subsisted at this 
 post. 
 
 As an aid in the selection of appropriate 
 menus, and as a handy reference-manual to 
 calculate almost instantly the different quanti- 
 ties of food-components required in order to 
 prepare said menus with a minimum loss and 
 wastage, the contents of this pamphlet should 
 prove of great help and assistance to all persons 
 charged with the important task of preparing 
 meals in either small or large quantities. 
 
 PETER E. TRAUB, 
 
 Colonel, Cavalry (_D. O. L.) 
 
 Commanding. 
 
INDEX 
 
 Page 
 
 Apple Cobbler 37 
 
 Army Rations ^^^ 
 
 Articles, Containers, Portions 98 
 
 Basic Unit Tables, Quantities HO 
 
 Basic Unit Tables 59 to 96 
 
 Basic Unit Figuring, Quantities 24 
 
 Bacon, Fried 26 
 
 Baking Chart 1^2 
 
 Baking and Frying 19 
 
 Baked Fish 31 
 
 Baked Beans 32 
 
 Baked Potatoes 33 
 
 Batter Cakes " 25 
 
 Beef, Spanish 28 
 
 Beef Steak 
 
 Beef Roast. 
 
 Cake, Plain 
 
 28 
 
 Beef, Irish Stew 30 
 
 Beef, A. La Mode 26 
 
 Beef Hash 27 
 
 Beef Hearts' 27 
 
 Beef Loaf 27 
 
 28 
 
 Beans, Baked 32 
 
 Beans, Lima 34 
 
 Brains and Eggs "9 
 
 Brown Betty 38 
 
 Bills of Fare 103 
 
 Cake, Coffee 39 
 
 Cake, Layer 38 
 
 38 
 
 Cabbage, Bavarian 34 
 
 Cabbage Slaw 37 
 
 Camp Baked Potatoes 24 
 
 Can Peas 32 
 
 Clam Chowder 23 
 
 5 
 
Chirkcn, Fraciwscc 
 
 Chicken Stewed, Dumplinpi 
 
 Chart 7 Days, Quantities 
 
 
 29 
 30' 
 
 lot 
 
 Chart, Meat and Fdwl Quantities. . . 
 Chart Meat. Quuntitics 
 
 . .110, 
 
 1 12 
 
 Chart. Vegotuhle Quantities. 
 
 , . .Ill, 
 
 116 
 
 Chart. Miscellaneous, Quantities 
 
 Cost Price ... 
 
 ..118. 
 
 120 
 108 
 
 Chocolate, Drink 
 
 Cot'on, Drink 
 
 
 40 
 
 to 
 
 Coffee 
 
 
 40 
 
 
 
 M 
 
 
 
 "-> 
 
 
 
 
 
 
 "6 
 
 
 
 ?6 
 
 Coclfish Cakes 
 
 
 Tl 
 
 DnnipIiiifTS 
 
 2t. 
 
 30 
 
 Examples, Lessons 
 
 Fritter Hatter 
 
 ...33. 
 
 31 
 
 10 
 
 
 
 17 
 
 Fish, Salted 
 
 
 "3 
 
 Fish, Larire 
 
 
 
 Fish. C<xikinB on Hikes 
 
 
 r,o 
 
 Fish, Fried 
 
 
 o.> 
 
 
 V^ 
 
 
 
 ''R 
 
 How to Fif^ire Cost of One Meal . . 
 
 
 "0 
 
 Hominy 
 
 
 3'' 
 
 HandlinK Bill of Fare No.l3 
 
 Ice Cream 
 
 
 11 
 
 3'> 
 
 Indian Baked Fish 
 
 
 ?3 
 
 
 
 3«» 
 
 I>etlure .Sidad 
 
 
 36 
 
 1.,4'moniide 
 
 40 
 31 
 
 
 
 It 
 
 Mea.suri«a and Weight Army Cup. . 
 Milk (Jiiantitiea. Brenkfant FimmI 
 
 
 ''7 
 
Macaroni and Cheese 32 
 
 Meat for Prudent Buyers and Use 21 
 
 Oatmeal Mush 26 
 
 Peas, Canned 32 
 
 Peas, Green 32 
 
 Potato Chowder 26 
 
 Potatoes Sweet, Baked 35 
 
 Potatoes Sweet, Candied 35 
 
 Potato Salad 36 
 
 Potato Camp, Baked 24 
 
 Permanent Camp Ration Chart 104, 106 
 
 Planning the Trip 9 
 
 Quick BiU of Fare 10 
 
 Rice, Boiled 35 
 
 Rice, Fried 35 
 
 Ration percentages 100 
 
 Receipe 9 
 
 Sauce, Cream 37 
 
 Salmon Salad 37 
 
 Salmon Cakes 32 
 
 Scout Twist 17 
 
 Sweet Dough Mixture 39 
 
 Sweet Potatoes, Baked 35 
 
 Sweet Potatoes, Candied 35 
 
 Tables, Basic Unit 59 to 95 
 
 Tea, Hot 40 
 
 Tea, Ice 40 
 
 Tomato Sauce 30 
 
 Tomatoes, Stewed 36 
 
 Turnips, Boiled 36 
 
 Weights and Measures 97 
 
Manual of Cooking 
 
 Tho <>l»jr«t of this liltio volume is to roach 
 our little fri«'ii(is, the Hoy Srotits. and others 
 who in-«'<l holp over thoir roiiRh trails on their 
 hikes through the «-ountry aiid to nuikc their 
 trips sucri'ssful un<l with pleasure. 
 
 It is not Uie ohjwt to make this a hulky 
 volume (to be left at home), hut to be carri*-*! 
 with us on our trips in campitiK (Hit — to be 
 used as a helper and a <'om|)anion in cum|>s. 
 
 ■rheref«»re we will enrliKse as much of the 
 nee«l««<l information in tiie smallest space and 
 w<'i>;ht as possible. 
 
 The Nsilhin information is written in thi* 
 siniplesl of terms aiui examples so that all 
 may understand with a little study by the 
 student chefs. 
 
PLANNING THE TRIP 
 
 When planning for an outside trip you must 
 figure on two things: Either a trip by shoulder 
 pack or transportation trip. If we are going 
 on a shoulder pack we must outfit with the 
 lightest things that we can carry, the number 
 of days out on the trip with the least weight 
 and bulk. Wise campers prefer to go light, 
 doing without most of the home comforts. 
 You will find that the camp cooking is alto- 
 gether different from the cooking on a kitchen 
 stove. You will find that the common cook 
 books are out of place in camping for the reason 
 you have not the various ingredients to fill the 
 bill of fare called for in the book recipes. 
 
 If I am to make a trip of several days, and 
 going alone and without pack horse, I must 
 cut down all weight possible. I would take 
 blankets, poncho or pup tent, three pie tins, 
 a tall army quart cup, knife, spoon and fork, 
 either separate or combination set, and the 
 necessary light foods for the required number 
 of days to complete the entire trip. The food 
 is left to the individual as each one has their 
 own taste. If there is game or fish in the 
 country, I v/ould not consider taking along 
 any fresh meat or canned meat, but take 
 plenty of bacon, flour, coffee, sugar, salt, 
 pepper and baking powder. 
 
 Sugar is good and a ready food for a trip. 
 I have often made trips with plenty of hard 
 bread or sea biscuits and a big lump of brown 
 sugar. On a trip of this kind there will be 
 neither time nor utensils for baking on the 
 way. Bread we must have plenty. It is the 
 cheapest food and with it you can toast or fry 
 it in your bacon fat. One other article I would 
 carry along would be bars of cooking chocolate, 
 something worth while to have along with you. 
 
 RECIPE 
 
 Now as a suggestion for a bill of fare, using 
 the above articles for such cooking as may be 
 necessary for the scout when thrown upon his 
 own resources, the following bill of fare has 
 been prepared as a sample. 
 
 Where you have an army mess outfit — 
 meat can, spoon, knife, fork and cup, a canteen 
 for holding water, almost anything that can 
 be cooked at all, can be cooked or prepared in 
 
tho mnis-kit. although th« variety is small iiinl 
 qiiiiiitity is HinitiHi on arr<Mint «)f fr»w utonsil.t 
 and lh«'ir nipurity. 
 
 For roii^'h oslimotinK. the amount that will 
 be rrvjiiiriHl for oin-h meal yo« may aHHiimn 
 that earh srout will rf)nsiimo for on© meal the 
 followinK inKrc<lionta of food: 
 
 1 oz. Supar. 
 i oz. C'.ofl'f'e or 1 oz. Chocolate or Cocoa, or 
 oiie-tentli oz. of lea. 
 4 oz. «)f DriwI VrK<*l«ble8 or R oz. freah. 
 4 oz. hard hroati or 6 oz. fresh hread. 
 3 oz. of sliced har<jii or 6 oz. of fresh meat. 
 One-fifth oz. Salt. 
 1 piiifh of Pepper. 
 
 A QIK.K niLL OF FARE 
 
 (1) Frie<l bacon, bread lf)asted and cofTec. 
 
 (2) Friexl bacon, oatmeal, mush, hard 
 bread and coffee. 
 
 (.1) Frie<i steak, bread and coffee. 
 I l» Fried bacon, (lap ja«k8, coffi-e. 
 
 THE SU)W BILL OF FARE 
 
 (1) Meat and vegetable stew, flap jacks, 
 coffee. 
 
 (2) Hroile*! steak, fried i>otatoes, bread and 
 coffee. 
 
 (.3) P'rietl bacon, ste\ve<l tomato, hoc cake 
 and coffee. 
 
 (I) Fried bacon, oatmeal, innsh, hard bread 
 and co<-oa. 
 
 (.*>) Fried bacon, baked |M>tatocs, Hap jack.s 
 and tea. 
 
 (6) Fried steak. Rravy, l>oil««d potato or 
 cold tomato, bread aiul <'hocolate. 
 
 (7) F^ried bacon, frie<l potat(M>^, hard brca<l 
 antl coff«H». 
 
 (8) Fried bacon. Hap jacks, brown sugar and 
 coffee. 
 
 (0) Can cornbe<«f (cold), stewed tomato, 
 harilbread and ci>ffee. 
 
 (101 Fried lish and bacon, baked potatoes, 
 bread and coffee. 
 
 (II) Meat and vegetable stew, hoe cake. tea. 
 (12) Moiled li-sh, fried potatoea, hard bread 
 
 and tea. 
 
 t\:\) Frie<l bacon. l>oile<l rice, flapjacks and 
 coffee. 
 
 10 
 
FOR HANDLING BILL OF FARE 
 NO. 13 
 
 Take two-thirds of a cup of water; bring 
 to boil. Add four heaping spoonfuls of rice; 
 boil until soft. This will require about 15 
 minutes. Add a pinch of salt to the "water 
 just before adding the rice. When soft, pour 
 off the water, if any, and empty the rice out 
 on the lid of the mess pan. 
 
 After the rice has been placed on the fire 
 to boil, cut and fry three slices of bacon until 
 brown in the mess pan over a brisk fire or hot 
 coal. 
 
 Remember that the best fire for outside 
 cooking is the small clear one, or better yet 
 with a few brisk coals. 
 
 It is quite impossible to prepare a good meal 
 over a poor smoky fire, and a camper is mostly, 
 known by the kind of fires he builds. 
 
 After the bacon has been fried, lay it on 
 top of the rice. Leave enough grease in the 
 pan in which you can finish frying the flap- 
 jacks. Flapjacks are mixed with six spoonfuls 
 of flour, one-third spoonful of baking powder 
 and a pinch of salt. Now mix this well, adding 
 enough cold water to make a batter that will 
 drop freely from the spoon. A little sugar w'll 
 help to brown the jacks nicely. 
 
 When the batter is ready to fry have the 
 pan sizzling hot with plenty of grease so that 
 the batter does not stick to the pan. Let fry 
 till top is nearly dried up, meanwhile tucking 
 up the edges with your knife. 
 
 Don't let it burn. When ready to turn over 
 see that it is loose from the pan and then, by 
 a quick flip or a toss, turn it over in the air, 
 catch it in the pan and let fry till done. 
 
 While the flapjacks are frying wash out the 
 cup, fill two-thirds full of water, and let come to 
 boil. Add one heaping spoonful of coffee, stir 
 weU, let come to boil and remove to the edge 
 of the fire to simmer ten minutes. Pour a 
 little cold water over the top to settle the 
 grounds. A hot meal is now ready to serve to 
 the hungry scout. 
 
 The time required for cooking depends on 
 the cook and the fire, but is usually 20 minutes. 
 
 When stopping for the noon-day lunch or 
 any other quick meal, you only have to boil 
 your cofl"ee and to fry your ration. A large fire 
 is not needed. 
 
 11 
 
Building your fire, cut n fork<Hl stick nnd 
 drive it into tho trrtxind uIouk ni'l*' of tin; fire, 
 forks up. 
 
 Lay u jfrp«'n slick in Iho forknl ono, with the 
 lower end on the (rround. On this end lay a 
 Out st,one and pe^ it d<)\>n v\ith sticks. 
 
 On the upner end <>{ this ^jreen stick a knob 
 or twJK should Im- left, so that when you hang 
 a iM>t handl(> on it for cooking it is not liable U) 
 slide down the stick. 
 
 This upper end should l>e left high enotmh 
 BO that whei the handle is hung on it th<* slew- 
 ing pot will Im' ut the right heighth for cooking 
 over the fire. 
 
 In building your fire gather sonic dry leaves 
 and twigs, or take a dry limb and whittle 
 some shavings. Take your knife and shave a 
 stick almost in two, !ea\ing shavings atta<-he<l 
 to lower end. .Now bun<-h tlie kindling over 
 the leaves. Huihl it in a wigwam fa.shion. 
 standing other sticks on ends all slanting to- 
 wards center. Touch the pile with your match 
 and be on the windward side wiien ytMi light 
 your fire. 
 
 When the fire is burning nicely, hunt for 
 more w«km1 and sinnt" stones to support your 
 frying pan. If there are no ston«'s, get two 
 ImhI sticks some six or ten inch«>s long for the 
 same nurpos^'s. When you are ready tt> fry. 
 level clown your fire to hot coals, leaving the 
 l>c<lsticks laying parallel with each other. 
 Now .set your frying p.ui to frying. Do not 
 try to fry over a flaming fire as your grease 
 will (-atch on lire. 
 
 When slopping over night your camp fire 
 should 1m' built the moment you pn-pare to 
 ramp. Then plate your kettle of water t(» boil, 
 so that wfien you commence (*(M>king you will 
 have hot water to use when iHN>det|. 
 
 A high fire is the best for use in a reflintor 
 baking. Tliis is a system of a backing to tlirow 
 the heat du^tiward and forward. If you fiave 
 no rclhslor. build y<Mir fire against a log as 
 this will answer the .same pur|MiHe. 
 
 To keep liot vim\s a l«»ng time, i-over with 
 bark or ashi-s. 
 
 In windy weather build your fire in a trench. 
 
 Me sure to put out your tin's iM'fore breaking 
 camp in order to pre\«'ul running fin«s. 
 
 \\ lieu filling out for a trip we must figure 
 on \\eij:fit that we can carry. <-onsidering the 
 fiMMi and the exrtvts water that it r<intains. 
 
 12 
 
The following is a list of ration articles with 
 the least amount of moisture, to carry as a pack 
 ration : 
 
 fRoUed Oats 
 
 Powdered Eggs 
 
 Flour 
 
 Beans (white) 
 
 Lima Beans 
 
 Dried and Evaporated Fruits 
 1 ^Shelled Nuts 
 
 Powdered Milk 
 
 Powdered Coffee 
 
 Salt Pork 
 
 Cornmeal 
 
 Macaroni 
 (Split Peas 
 
 f Fresh Beef 
 Veal 
 Mutton 
 Eggs 
 Poultry 
 Potatoes 
 Onions 
 Can Corn 
 
 Baked Beans (canned) 
 Evaporated Milk 
 Pine apple 
 
 fTomatoes 
 3 ^Can Soups 
 
 I Fresh Vegetables 
 (Fresh Fruits 
 
 Always consider what kind of country you 
 arc going to travel through, then consider the 
 things you may outfit. Pick out the best 
 articles for the occasion and season; also con- 
 sider what part of your ration may be had or 
 bought enroute, or in the country that you 
 will pass through. 
 
 Stop and build your camps near good 
 water, spring or well. Pitch ctunp on new 
 ground, not the old camp sites. 
 
 YV)u will find that the old campers who carry 
 guns and rods will scorn big packs. They 
 take only bacon or salt pork, flour, beiking 
 powder, salt, pepper, coff"ee and sugar. 
 
 They depend on the gun and rod to furnish 
 variety to their menu. This looks good in 
 book form but they must do some hunting 
 Euid fishing. 
 
 13 
 
lia<I wcjilhfr miiy (Icffaf lli«'ir k«km1 iiil<?n- 
 tioftH, HO it is a raso <t{ falling ba(!k on their 
 fried bucvHi, flap juiks and cotTr'e. 
 
 So if you are one of tliis caHe. to vary your 
 menu you iniKbt try haron in tilankets. To 
 cook thes4' it is ne<essary t<j have some extra 
 buron jjrease on hand, or you niij^ht fry sorao 
 bacon to carry as lunch and use this grease for 
 that |>ur|»oHe. Mix a baiter as for lla{> jacks: 
 one eifn or one s|M»onful of jMjwdcreil e^'jjs, h-av- 
 ing out the salt and ImkiiiK |H>wder. Have the 
 nan with prease sizzhnp hot and ba< on sbced. 
 Now dip each pitne of liacon in th«r baiter and 
 having it well coal*"*! drop each pie<e in the 
 itan. ('ontiniie until nil the bacon is frie<l. 
 Now to use u|i all the batter add n itinch of 
 salt and ciiouKh baking powder. Niix well, 
 and when all bacon has bc'en rernovivl from th« 
 nan. level olf and make one large flap jack. 
 When ni«-ely browned, turn over, cook, re- 
 move, and serve hot. 
 
 If you don't like to fry the above, you may 
 make biscuit.s and kc)!!*-*-, and fry your sow- 
 In'lly an<l bread. Onions are always a gotnJ 
 ration to carry on trips. 
 
 For the first day yoji can carry cooked 
 meats for lunches, or the following articles: 
 ham »ausat;«»s. bolo^Mia. franks, sardines, chees«*, 
 etc., with fresh bread for the first thr«H< days 
 (Hit. 'rh<>n fall back on hard ttread or make 
 (reah bis4Miit.s. 
 
 The following articles are consider«*<I first 
 class rations with the pack: — 
 
 Kread is a great time saver and a great article 
 of ftMxl and saves lime until camp is i^tablishe<l. 
 
 Hard tack or pilot bread is very iKNirishing 
 and is a giMwl reserve ration. Hacon is the 
 campers all around ration article. 
 
 Haking jMiwihT is a great hel|M«r and is known 
 as the la/.y man's yeast. 
 
 Flour is a staple campers article, hut not the 
 R4>lf-raising, which is likejy to 8|>oil from 
 moisture. 
 
 < lorn meal is n good article to carry. 
 
 Kice is next to rolle<i outs as an all around 
 fiHMl article in nourishment. 
 
 HoHcjI oat.s is the Im'-sI single article for f<H)d 
 an<l nourishment. 
 
 Macaroni is very giMwl in fiMMl vidue luid when 
 use«l with rhecao it taki-s the place of meat in 
 diet. 
 
 14 
 
Salt pork is middling, but smoked bacon is 
 first choice in camping. 
 
 Dried beef is good in permanent camps, but 
 not good on hikes, as it is a thirst producer. 
 
 Canned meats are a good substitute for 
 meat. Use small cans so that when opened 
 all may be used at once. Don't leave in cans 
 or metal ware. 
 
 Extracts of beef are good for gravies and 
 soups and fine for sick campers. 
 
 Can salmon is a good change in the menu. 
 
 Salt or smoked fish are also good in per- 
 manent camps. 
 
 Prepared soups have a little more weight, 
 but are good when you have transportation. 
 
 Powdered milk is very good. You will find 
 evaporated milk same weight as soups. 
 
 Fresh potatoes are also very good. 
 
 Onions are fine, either raw, fried or stewed. 
 
 Dehydrated potatoes are good for hash or 
 stews. 
 
 Canned beans are very good as a ration 
 article. 
 
 Sugar is an excellent and a quick food article. 
 
 Evaporated fruits are fine for breakfast use. 
 
 Syrup is a fine camper's article, as a person 
 in fresh air will crave for sweets. 
 
 Nuts shelled are a good emergency ration. 
 
 Coffee ranks as No. 1 in hikers' ration. 
 
 Tea is very good. Cold tea is fine to carry 
 on your hikes. 
 
 Chocolate is a very sustaining article of diet. 
 
 Pickles are very good as an acid food. 
 
 Alwa'ys choose your ration to suit the season 
 of the year. Use the light diet for the warm 
 weather. 
 
 Heavy diet is for the winter season. 
 
 You must choose your own foods from the 
 ration tables showing the difi"erent varieties 
 and the right quantities per person. 
 
 Read the basic unit tables of issues. 
 
 15 
 
THE BASIC I'MT 
 
 The Hasic Unit is the proportion mnilc up 
 for 100 porsjujs or 100 portions, so that when 
 wo want to TiKure for various nunit>crs of per- 
 sons, all that will he neressury is U> use the 
 decimal multiplier and multiply the numl>er of 
 I>ersons to l>e fed hy the Hasir Unit as follows: 
 
 For Hxample: 
 
 For 35 jMjrsons we will use .!.■> as the Basic 
 Unit. 35 X .35 is e<ju!tl to 12.25 llw. 
 
 The Basic Unit, I think, is a pre^t system. 
 whi<-h I adopt<vl an<l used during' the war all 
 through uJH-j'Hsity. I invenlt»il the Basic Unit 
 tahh-s to cut my work short. 
 
 In the Basic Unit. I use 100 as the base in 
 all my system of iiKuring. 
 
 iiasic Unit 100 makes figuring with dtvi- 
 mat miilliplication simple. 
 
 The Basic Unit tables are practically the 
 same as nudtiplication tables; it increases iLseif 
 each time. 
 
 Itasic Unit figures all foods down to one 
 standard or the unit of 100 portions. 
 
 Basic Unit brings all your riN'i|M^ up to 100 
 portions or |H*rHons. 
 
 Basic Unit is a metric system that several 
 profe'vs«)rs are advocating to adopt for this 
 country for measuri-s and containers an<i 
 figuring. 
 
 16 
 
FLAPJACKS 
 
 The plain flour is always the best to take 
 along for camping purposes, as sometimes you 
 will wish to have flour for your gravy. Then 
 again the dampness may affect your flour. 
 
 There are so many ready-made preparations 
 on the market, so that if you wish to have a 
 try at making flapjacks it is not necessary for 
 the camper to mix his own dry ingredients. 
 He only has to add cold water slowly to make 
 his cake batter and it is ready for use. 
 
 These ready-made brands contain sugar, 
 salt, egg powder, etc. Of course, this kind of 
 flour wiU be lighter for your pack. 
 
 When frying flapjacks use enough lard, but 
 not too much as to make the cake soggy. 
 Have the grease sizzling hot, so the batter will 
 spread and set as soon as possible, but don't 
 have the batter too thick. 
 
 If your lard is not hot enough the cakes will 
 soak up oil and become sodden. When the 
 batter is too thick, they may break and crumble 
 when removed from the pan. 
 
 When you have poured the batter, tip your ■ 
 pan so as to spread the batter out quickly. 
 When it has dried up well, take a knife and 
 loosen around the edge and give her a flip in 
 the air to turn and catch it in the pan again. 
 
 Beginners do not usually flip them high 
 enough. Practice is what you need in the cook- 
 ing line to have confidence in yourself. 
 
 THE SCOUT TWIST 
 
 For biscuit dough mix one quart of flour, 
 adding two teaspoonfuls baking powder, 
 quarter teaspoonful salt, and four teaspoonfuls 
 condensed milk. Now rub cold lard, the size 
 of an egg, into this mixture, adding a little at 
 a time enough water to make a stiff" dough. 
 Always mix with a spoon and keep your hsmds 
 out of the above. 
 
 Most anyone can hake biscuits in an oven 
 or reflector, but you must remember that you 
 are travelling with a pack and you will not 
 have a reflector along with you. 
 
 So we will use the scout methods of making 
 the bread. 
 
 First build your fire so that when you are 
 ready to commence baking it will have burned 
 down to hot coals, this being the best for baking. 
 Now hunt and cut a green stick two or three 
 
 17 
 
inrhrs* thick, trim c.(T th« hark niul wip«« dry. 
 'I'ln'ii c«niiiiiome iiiixiiiK your (iixiKh n.s uImivi' 
 roci|M'. uildiiiK more Ihmr, till y«ni «<iii handle in 
 yuur hands a .small |)i<*<-<- at a tiiiK*. lioll out to 
 tho hi/.«' of your liuj-'cr, throw a liltli- (lour in 
 your pan and lay lh«>s«« ro|M-H of douKh in tho pan 
 till you hu\>' altout six. Thrn lake your stick, 
 heat ov«T the lire, and have u pie<'e of Itucou 
 rind at hand, wiping the stirk all arcHind with 
 it. .\ow wrap almul thaw of your rop«-s of 
 dou^h and holil <iver the fire. lioll often t<» 
 buke on all sides. 
 
 It is Ix-jst to run slivers throu(;h the ends of 
 the dou^di t<» keep theni i»n the stick. ( '.on- 
 tiiuie till you have all the mixed dou^h baked. 
 
 If the insides are not rt><)ked properly, split 
 in half and take a forki;d stick and toast tho 
 insides of each half. 
 
 Mread is the most whoh'some of all fcxKls. 
 U hen made pro|M>rly it is moMt delicicMitt and 
 the moMt ei-onomicul uf ull fotjds except oat- 
 meal and rice. 
 
 The apoeals of the npi>etite are the thinp) 
 that lar^rely determine any food and it-s diprali- 
 bility; thus the consumer derives the full 
 value of the fotnl cotisume<l. 
 
 Hreiid must taste kimmI. ho that it will 
 create an appetite. It is then very nutritious 
 and satisfying' as u food article. 
 
 TheD" are many frxMl elements to deveIo|>e 
 the Ixxly and its repairs, which re<iuire such 
 tici<>ntilic nam(>s «»s: — 
 
 ( '.arlM>hydrat«'s — produ<-e enerjry. 
 
 Proteins -for btiildiiif; of ti.Hsues. 
 
 Minends — for building; iHHies and refnilatiuf? 
 functions. 
 
 Kat.s- for hent of bmiy and energy. 
 
 \ iliunines— for pnKiucinK Krowtli and pro- 
 venting; disea.H«>. 
 
 Wiiter for tlushiuK the IhmIv. 
 
 White (lour bread contains the followinfr: — 
 
 Proteins. carbohydrates, mineral imltJi, 
 >iliimiiies, fats, su^'ar. 
 
 ^ ou will lind that the Hiilt.H (;overn all 
 fermentations of yeast and the flavor of the 
 bread. S;dt riirnishcs abt>ut .'Ul per cent c»f the 
 salts for Itw IiIimmI. 
 
 ^ east consumes the siijrar in the bread mak- 
 int' and also furnislii-H the hent and enerjcy of 
 the b<Mly. 
 
 18 
 
Fats are necessary in the bread making. 
 It acts as a shortening and keeps the bread 
 fresh longer. 
 
 Milk will be found very rich in proteins, 
 fats, starch and vitamines. 
 
 Water we must have with our foods to re- 
 place the moisture that leaves our bodies. 
 
 BAKING AND FRYING 
 Baking Without Oven: When your pastry 
 is ready for baking, scoop out a hole six inches 
 deep and a foot square. Have one side sloping 
 so you can remove all the coals and ashes when 
 the ground is well heated. Build a good fire 
 with large limbs, let burn down to hot coals, 
 mold your bread into a loaf, then rake out all 
 coals from the hole. Place your loaf into it 
 and recover with the coals and let bake usually 
 30 minutes. This depends on the size of the 
 loaf — if small it will bake quicker. Test with 
 a sliver of wood or a thin limb, pushing it into 
 the center of the loaf. If the stick comes out 
 dry it is done and should be taken out of the 
 fire at once. 
 
 Cooking By Frying: Too much frying is 
 expensive and is hard on the cook in the sum- 
 mer time. 
 
 Fritter Batter: 
 
 1 pt. Flour 
 
 4 Eggs 
 
 5 teanspoonful Salt 
 
 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. 
 
 Cheese and bologna are always good to have 
 on hand, as sometimes you will figure short of 
 meat for that meal, and by this way you Save 
 something handy to substitute very qxiickly. 
 Then, again, you may be called on to make 
 lunches when you happen to have no cold 
 meats. You know while in camp there are so 
 many side trips and hikes that there are always 
 calls for lunches. There are a great many 
 other things for which, if you just stop and 
 think over, you can have on hand for sand- 
 wiches for lunches, such as cookies bought in 
 the bulk in 20-lb. tins or packages. They are 
 good and wiU carry better than cakes. Have 
 on hand fruit of some kind. These cookies are 
 good at meal times and will save you a lot of 
 baking. There £u-e many ways for using cookies 
 to change about and none to waste and go stale 
 like cake will. 
 
 In making up bills of fare, save aU the work 
 you can. I have found that by buying the 
 bulk cookies that they make the best deserts, 
 simple, labor saving and economical. When 
 you buy, get the one that will average the most 
 to the pound; not the sugar coated ones as they 
 weigh heavy. For a change take and thin 
 down some jam or jelly and paste two cookies 
 together and vary it in other ways, such as 
 desert with cream sauce, as in the cottage 
 pudding, etc. 
 
 MEAT FOR THE PRUDENT BUYER 
 
 (A) Quality, color, grain, fat. 
 
 (B) Methods of cooking, flavor, fuel and time. 
 
 (C) Number to feed, for one meal or more, or 
 or for left overs. 
 
 (£)) The cost, fuel, lard and other ingredients 
 to complete the meal and the use of sub- 
 stitutes. 
 
 21 
 
(R) Take udvnntafrR of the mnrket. 
 
 (F) Pun-hiiHe liirpp nnioiitil.s of meat if a place 
 for HloriifTo in (ivnilahlo. 
 
 (G) Siihstitiiti' fLsh, Kiiiiie, or other less expen- 
 sive iirticleM. 
 
 (H) Left overs one! their utilization. 
 
 (/) Careful iih«! of ineat.s, save fata ami Irim- 
 
 niirifT). 
 (J) Use of less exi>ensive cuts of meat. 
 (A") Careful serving of meat at table. 
 (L) C'arefnl preparation. 
 
 ClicuiMT CailM — How lined: 
 
 (A) Uy hiriK slow ox.kiiij;. 
 
 (.B) Hy i-hiijipiiiK, KrindiMK to separate the 
 •t.lM-r. 
 
 (C) Hy |>ouM<iing with the flat of the cleaver. 
 
 (D) liy the use of vinegar or lemon jui«e. 
 
 (E) liy coiti storage or hanging. 
 
 Fried Finh: Small fi.sh slioiild he frie<l. 
 Hour will with Jjonr or coniniriil and fry to 
 nil"- hrown. Fry in plenty i>f hot lard. Season 
 and serve and garnish with lenmn if you have 
 it. 
 
 Many of the compounds on the market arc 
 better than jmre lard for fisli frying. 
 
 Cooking Finli on tlii> llikr: If you don't 
 vsant to hollu-r alHiut frving your fish, try 
 broiling or skewing your li.sh on a forketl stick. 
 
 <'ut a tliin straight green lind>, shariN>n at 
 the end. String a lish and a sice of baron, 
 alternate until you have the cpnuitity for your 
 meal. Hold omt vour cam|> fin* and turn 
 often. Hot coals are Ih" IhsI. C,M)k till <lone. 
 You may use a forkc"*! sti« k. sharpened at the 
 two iMiinIs of the fork. Spike your lish through 
 the l>ack from the inside, vsilh a thin sli<e of 
 bacon on the inside of the fish. The In-st way 
 is to fiv a log along the fire to prop your stick 
 on for broiling. 
 
 I.4irgr Ki»«li: .Ml large fish should Im« KtufTc*! 
 and bakeii, or you nuiy ImmI or .sli-am it and 
 nerve with a same. First hi ale and wash well. 
 liemov«« fins, but leaM> t<iil on as this will 
 keep the fish from breaking apart. Make 
 Nlufling as follows: I'ut a cupful of bread crumbs 
 in frying pim with dript>ini;, fat or butter. 
 Itntwti nicely and add a little water or sliK-k 
 Heii.Hon. salt and pepper, or sage if you have il. 
 Now stuff the fi>«li with this prepared dn>Hsing, 
 winding u hiring arouml the fish to hold the 
 
dressing in place. Place in bake pan, sprinkle 
 salt and pepper over the fish, putting a little 
 water or stock in bottom of bake pan. Drudge 
 the top of the fish with a little flour, and bake 
 it in a hot oven till done. 
 
 Fish, Indian Bake: Take a fresh caught 
 fish and roll in a blanket of wet clay, as dry as 
 possible to handle. Then close both ends. 
 
 Rake the coals from the center of the fire. 
 Now place the clay ball in the center and re- 
 cover, and let cook 30 to 40 minutes or longer 
 if the fish is large. 
 
 When fish is done, roll the clay ball from the 
 fire and by tapping lightly with a stick the 
 clay can be removed in two halves. Now 
 season with salt and pepper and serve hot. 
 Frying and broiling are the quickest ways. 
 
 Fish Cakes are nice. I generally use can 
 salmon and mashed potatoes, seasoning with 
 salt and pepper. Mix the above well, with a 
 well beaten egg or two, mold in small cakes, 
 dip in flour and fry in your pan. 
 
 Clam Chowder: Take clams and leave in 
 water a few minutes. Then wash well, place 
 them in your kettle for cooking, cover with 
 enough water (boiling is the best), and let 
 cook a few minutes till the shells are all opened. 
 Now pour off the soup and save it. Take the 
 clams and remove the meat from shells, 
 cutting it up and frying with diced bacon. 
 Wash out your kettle to remove all sand or 
 pieces of shell. Now pour your clams with the 
 bacon, adding the stock or clam soup, and let 
 cook ten minutes. While this is cooking, peel 
 some potatoes and add one sliced onion. 
 When nearly ready to remove from stove add 
 some cracker crumbs, or you may mix up a 
 little batter and thicken the soup. Tomatoes 
 may be added if desired. 
 
 Salt Fish : All salt fish needs soaking in cold 
 water a few hours before cooking. Codfish 
 can be used as follows: 
 
 Creamed codfish. 
 
 Codfish balls (same as salmon balls). 
 
 Codfish hash. 
 
 Smoked herrings are used by toasting over 
 hot coals. 
 
 English bloaters are prepared as above. 
 
 Sardines are fried. Drain off the oil from 
 sardines. Have prepared toast. Now whip 
 
 23 
 
your tigfp\ and add the sardinc«. Mix and aild 
 cruckor crumbs. Huvo hot fryiiip imn ready 
 and wj'II KrfiiHtvl. iNow |MMir in th*- mixture. 
 Kry till thf ojrj.'s arr donf. hut not burniHi and 
 pour thi.s oxT the top (if the toast and serve. 
 
 DiintpliiiKH: Dumpling's arc ^immI when you 
 ha\)- slew or thr> st<K-k to ciMik th<>m in. .Make 
 as histiiit douffh, or mix thin and flrop frum 
 Hp(M>n. 
 
 (lump Itukr Potato^*: Take all even sized 
 pf»talo<'S. I>«"t your lir«' hurn down to roals. 
 rake out Uic «i'nter and plaro your i>otato«>s 
 in the (ire ami mover. Let hake 1.^ to 20 
 mituites, depeniliuK on the si/.«- and the amount 
 of hot «-oals you have. W hen done rake nil 
 of tiie iK)tutucs out of the fire and si-rvr hot. 
 
 U.VSIC I. Ml KOH LVK(;i: yiAMITY 
 FEEDING 
 
 Find the nrtirlcs wanted in index Hasio I'nit 
 and then l<K)k for (-orres[M>ndinK tiihle. Hun 
 down to the iuimlM>r (»f persons you wi.sh to fe<>d 
 and to the left han<l eolunui will Im> the numlM>r 
 of units of the article you are lit;urin^ on pre- 
 |>arinK- 
 
 If y«Mi do not wish to u.s<' the tables, you ran 
 fiKure it this way: Fin<! the Hasii- Liiit of the 
 artitle. If it is 2H and you wish t<i feed 177 
 persons, multiftly 177 by .28. The rt'sult is 
 l''.."»6 — the amount re<iuirc«i. 
 
 IIRE.AKFAST DISHES 
 
 Milk for itrrakfiiat FimmIm i 100 Srout«)t 
 
 jo one iMMind eiuis l^vap<»ratc><l Milk 
 
 10 ozs. Sujjar 
 
 1 pinch of Salt tmil eold water to make 
 
 live gallons. Stir well. 
 
 24 
 
Batter Cakes (100 Scouts) : 
 
 13 lbs. Flour 
 3 Lbs. Sugar 
 24 Eggs 
 
 13 oz. Baking Powder 
 1.5 ozs. Salt 
 Make batter of flour, sugar, salt, and eggs. 
 Before cooking, to each portion of batter mbc 
 in the proper portion of baking powder. 
 Example: To 1-13 batter add one oz. baking 
 powder. Hot griddle grease well. 
 
 Cornmeal Mush (100 Scouts): 
 
 9 lbs. Cornmeal 
 
 2.5 lbs. Sugar 
 
 2 ozs. Salt 
 
 6.5 gallons Water 
 Have water to boil and add salt and sugar 
 if not on table. Stir the meal in well, whip 
 to keep from lumping, and cook 10 minutes. 
 Then allow to stand on back of range to sim- 
 mer. Serve hot milk over the mush. 
 
 Example — Change recipes to quantity for 
 20 Scouts. 
 
 Batter Cakes: 
 
 13 X .20 equals 2.6 lbs. flour 
 13 X .20 equals 2.6 lbs. Flour 
 3 X .20 „ .6 lbs. Sugar 
 24 X .20 „ 4.8 Eggs 
 1.5 X .20 „ .3 ozs. Salt 
 Example: Change recipe to quantity for 
 38 Scouts. 
 
 Cornmeal Mush: 
 
 9 X .38 equals 3.42 lbs. Cornmeal 
 2.5 X .38 „ .95 lbs. Sugar 
 
 2 X .38 „ .76 ozs. Salt 
 6.5 X .38 „ 2.47 gallons Water 
 Example: Change recipe to quantity for 
 62 Scouts. 
 
 Corn Chowder: 
 
 5 X .62 equals 3.10 Can Corn 
 2.5 X .62 „ 1.55 lbs. Bacon 
 
 2.5 X .62 
 
 10 X .62 
 
 7x .62 
 
 2x .62 
 
 2X.62 
 
 1.55 lbs. Onions 
 6.20 lbs. Potatoes 
 4.34 gallons Stock 
 1.24 Can Milk 
 1.24 lbs. Hard Bread 
 
 25 
 
Ojitincal Munh (1(K) Srtuitn : 
 U IIm. OntriM-al 
 .5 b. Siitrar 
 
 1 oz. Salt 
 
 6 palH. \\ utfT 
 
 Have watpr to hoil and thfri arid Halt. Stir 
 iiM-al in slfiwly. add siiffar. hoil five ininiitnt 
 and stir ronstantly. Heniove to ha«k of run^e 
 and let simmer 15 minutes. 
 
 Corn Chowdf-r (100 Scouts): 
 
 Fivf No. 2 ( lans ( '.orn 
 2..-. II.S. sli.o<i Macon 
 2.'} Dis. Onions 
 10 n»s. Potatoos (^sliced) 
 
 7 gals. H«H«f Sl«Mk 
 
 2 rails Kva|><irate<l Milk 
 2 ll>s. Hard Itrcad 
 
 Fry bac'xin and onions to l»rf)wn lakf l>ake 
 pan on top of rango, a<ld the above ingrctlients 
 with (Kitatoes, cover with stixk. and let boil 
 till done. Break up hard bread anil tftast 
 slightly. Add to above with milk and curii. 
 but do not Ijoil. Sea.son to taste. 
 
 Potato Chowder (100 Sroutit): 
 Same a.s rorn <howder. Ise 15 lbs. of 
 potat<M*s in platx* of lU ll>s. 
 
 Frie«l Hnron (100 Scouts) t 
 
 25 lbs. Haeon 
 ('nt (iv(* slieeM to one iticli, plarc in bake pan 
 and |NMir Ixtiling \sater over it. St4ind iivo 
 niinut<>s. Pour ofT water aiwl fry on hot range. 
 
 itrcf a \u M<Mle (100 Scouts): 
 35 lUs. Heef n.Hinds 
 
 2 lbs Ma.-on or I'ork 
 
 2 IIm. Fa I 
 
 2 Iks. Flour (brown in fat) 
 
 5 gals. Sl«Hk 
 
 2 lbs. ( 'arrols (sliced) 
 
 .{ ijins No. ;i ToMialoefl 
 Have 5 llis. eai-h of meat ami bacon in strips 
 Kill! bacon in garlic and cayenne |H>p|M>r. 
 Cut H it.s in luN'f, placing bacon in Ihem SlMki- 
 II gravv of the (lour, fat and stink. (.<M>k 
 slowly for two hours till done and bast regularly 
 Pla«-«i slie** in plutter with gravy over it. May 
 letives may Ixf iise<l. 
 
Beef Hash (100 Scouts) : 
 
 25 lbs. Potatoes 
 
 3 lbs. Onions 
 
 20 lbs. left over Meat 
 7 qts. Stock 
 Chop all fine or coarse as desired and mix 
 with stock. Place about three inches deep in 
 bake pan, which must be greased well. Smooth 
 top and bake in quick oven one hour. 
 Beef Hearts (100 Scouts) : 
 30 lbs. Hearts 
 2 No. 3 Tomatoes 
 2 lbs. Onions (fried) 
 2 lbs. Flour 
 5 gals. Stock 
 Mix a gravy of flour and stock, split the 
 hearts in two and wash. When gravy comes to 
 boil, add onions, tomatoes and hearts. Place 
 in oven and cook till done, basting regularly. 
 Season with all spice, cloves, bay leaves, three 
 cloves, garlic, pepper and salt. 
 Beef Loaf (100 Scouts) : 
 
 20 lbs. Chopped Beef 
 5 lbs. Bread Crumbs 
 
 4 lbs. chopped Onions 
 
 2 lbs. Flour 
 
 3 qts. Stock 
 1 lb. Bacon 
 
 Soak the bread in water and then squeeze 
 out dry. Mix all ingredients and roll into loaves 
 shape of eggs. Place in bake pan one inch 
 apart. Mix batter of flour and stock, rub over 
 top of loaves, and bake slowly. 
 
 Roast Beef (100 Scouts) : 
 
 40 lbs. beef in 5 lb. pieces 
 3 qts. Stock 
 
 Place in bake pan and roast in quick oven. 
 Season with salt and pepper. Bast regularly. 
 Beduce temperature after meat has browned 
 and cook till done. Thicken gravy if desired 
 with flour. 
 
 Example: Change recipes to quantity for 
 13 Scouts. 
 
 Beef a la Mode: 
 
 35 X .] 3 equals 4.55 lbs. Beef 
 
 2x .13 
 
 .26 lbs. Bacon 
 
 2x.l3 
 
 .26 lbs. Fat 
 
 2X.13 
 
 .26 lbs. Flour 
 
 5 X .13 
 
 .65 gals. Stock 
 .26 lbs. Carrots 
 
 2 X .13 
 
 3X.13 
 
 .39 Can Tomatoes 
 
 Example: 
 
 Change recipe to quantity 
 
 )3 Scouts. 
 
 
 for 
 
 27 
 
tlr^-f llaNh: 
 
 23 X l^y.i (titiuU 25. To UtM. Potato^ 
 :i X Ut.t „ 3.U<> Ihs. Onions 
 
 20 X U»3 „ 3 0<< lbs. Onions 
 
 20 X U);i .. 20.60 lbs. incut 
 
 7 X 1J)3 „ 7.21 qla. SUxk 
 KxMiiipIr: Change rocii>o to quantity for 
 
 30 Scouts. 
 
 KoUHt Br«f: 
 
 10 X .30 t^iuals 12 Ilw. Beef 
 
 3 X .30 ,, .90 qt. Stock 
 F!xuin|>I«*: Clhunge ret:ii>e to quantity for 
 
 77 S<<.iits. 
 B<-f-r Loaf: 
 
 20 X .77 equals 1.'). tO Uw. Chopp.-d H.-ef 
 5 X .77 .. 3.H.') lbs. Hreail ( :riniil)H 
 
 4 X .77 „ 3.08 llw. tho|>pt'd Onions 
 2x .77 .. 1.51 llw. Klmir 
 
 3 X .77 „ 2.31 <jts. SUxk 
 
 1 X .77 ,. .77 ill. l)ai-on 
 
 F.xanipir: Change rwipe to (piuntity for 
 29 .S<(,ul.s. 
 
 KouMt ilorf: 
 
 •10 X .20 wpial.s 11.60 Ihs. Beef 
 3 X .29 ., .87 qt. St<x'k 
 
 F^xumpic: Change rcci|K} to (pianlity for 
 21 S<-outs. 
 
 35 X .21 equals 7.35 IKs. Beef 
 •4 X .21 ,. .8 1 Can Tomato*^ 
 
 8 X .21 ,, 1.68 Uw. chopiMxl Onions 
 Kxatnple: Change recii>cs to quantity for 
 
 H7 S<-oiit.s. 
 
 lluntliurerr Steak: 
 
 35 X .87 ecpials 30. t5 Ihs. Beof 
 
 5 X .87 1.35 Uw. Onions 
 B<M-f SpaniHh ilOO Scoutal: 
 
 35 Ihs n,H{ 
 I No. .3 Cans Tomatoes 
 8 Ih.s. Onions ( i-ho(>iK*(l i 
 ('ut l>e«'r into one and a lialf inch ruhes and 
 fry in grease live niiiuil<-s. .Now pour «»IT the 
 fat and a<ld the t4>niat<M^ and onions. .\dii 
 Httxk to coviT the nif.it and simmer two hours 
 on top of ran»;<^ in hak<' o\en. Vou may use 
 scraps of meat ahont one half, to l>e added 
 when the other has cook.-<l half the time. 
 B«M>rNl<Mik for lUUSroutM): 
 
 35 Ihs. 
 < .III your steak inl<» piot-*"?* about four steaks 
 to the lb. If the ste^iks am tough boat it with 
 the side of the cleaver. Dip steak in (lour and 
 fry in the fat. For steak and onions add 20 
 ibii. onions. 
 
 28 
 
Hamburger Steak (for 100 Scouts): 
 
 35 lbs. Beef 
 5 lbs. Onions 
 Pass the meat twice through meat chopper. 
 Chop onions fine with knives. Mix up well 
 and season with salt and pepper. Then mold 
 into steeiks about three inches thick. Roll in 
 flour and fry in deep fat. Serve with gravy. 
 
 Brains and Eggs (100 Scouts) : 
 
 25 lbs. Beef Brains 
 4 lbs. Bacon 
 
 4 lbs. Onions (chopped fine) 
 75 Eggs 
 
 3 ozs. Salt 
 
 1 oz. Peppers 
 
 Wash the brains and slice into half inch cubes. 
 Slice the bacon finely and brown the onions. 
 Now add the brains and cook until done. 
 Then add the eggs and fry till eggs are done. 
 Season and serve. 
 
 Chicken Fracassee (100 Scouts): 
 
 40 lbs. Chicken 
 
 2 lbs. Butter 
 2 lbs. Flour 
 
 2 Stalks Celery 
 20 hard boiled Eggs 
 2 cans Evaporated Milk 
 
 5 gals. Stock 
 
 Cut your chicken into 12 pieces. Make a 
 gravy by using the butter, 1 lb. flour and the 
 beef stock. Now take the chicken, season well, 
 roll in flour, and fry in deep lard. Then put 
 the chicken into the gravy. Slice the celery 
 and add this to the chicken. Season and let 
 simmer till tender. Just before serving add 
 the milk and butter. Mix well and see that 
 the gravy is at the right thickness. If too thin 
 add a little more flour and serve. 
 
 Example: Change recipe to quantity for 
 63 Scouts. 
 
 Brains and Eggs: 
 
 25 X .63 equals 15.75 lbs. Brains 
 4 X .63 „ 2.52 lbs. Bacon 
 4 X .63 „ 2.52 lbs. Onions 
 75 X .63 „ 47.25 Eggs 
 3 X .63 „ 1.89 oz. Salt 
 1 X .63 „ .63 Pepper 
 
 Example: Change recipe to quantity for 
 297 Scouts. 
 
 29 
 
< ihirkrn Frarannrc: 
 
 40 X 2.'*7 iNiuaU 118.80 llw. Chirken 
 2 X 2.47 .. 5.91 ll)s. Hiitl«r 
 
 2 X 2.97 „ 5.91 1I.S. FI.Mir 
 
 2x2.97 „ 5.91 sl.ilks Ch-ry 
 
 20 X 2.97 ,, 50. to hunl hoiji-*! Kjfps 
 
 2 X 2.97 ,, 5.91 «iitis Kviip. .Milk 
 
 5x2.97 .. 11.85 r>tl St. M-k 
 
 C'liirkrn Slewed with Duiiipliiiu i KM) 
 S«-«>uli») : 
 
 1(1 ilts Chif k«-n 
 2.". Il>s. r<.lat<M-s 
 H Ills. I'liMir fur Diimplitipi 
 ('lit tin* (-hi<-k<-ii t<» 12 piist's. iMacr iMch 
 piwe ill strw pail with just niouffh walor to 
 (•over, uikI Imil slovsiy till doiif. Now tliickoii 
 the stew with Hour halter. Season with sail 
 ami pepper. Mix your iluiiipliiii; doiiKh. drop 
 iiit<i the ^rravy ami let rook 10 minutes. 
 IluiiiplifiKN ilOOSeoulH): 
 1 (|ts (lour 
 I teas|MMiiifuIs Salt 
 h tal>leM|MM>iiriils shnrteriinf; 
 H tahle siMMMifiils hakiiiK ixjwiler 
 OiiilKsNlilk 
 Mix all dry iiiKrtHiicnLs and then add milk 
 and water. Mix to thick batter and drop 
 from H|Mx>n. 
 
 IriHl) Hcef Slew (100 Scoutii): 
 2.-, Ihs M.H-f ,sli.<-,l) 
 2(1 Ihs Potal(M-s 
 ■X Ills, oiiiiiiis (sliced) 
 1 Ih. Kloiir 
 Cut up your sl«'wiiiK meat lo one oimI n half 
 inch size. IMare in pan. eover with <-old water, 
 nnd hriiiK to IhmI slnwly. Then j.-t simmer till 
 done. Just iM'forethe meat is done add theslir***! 
 potatiM's and li>t etMik til! done, hut imt «-4M>ke4l 
 t<» piives. .\dd oiiiMiis when meat is half dune 
 nnii thicken with flour Ix-fore serving. 8ou8«m 
 with salt and pepper. 
 
 Toniuto Saiiee i UMl Seoiitn): 
 h < 'aiiH .Nil. .1 roinatoes 
 
 1 Ih. onions (rhopiMxl lino) 
 i o/. ('.innamon 
 
 ^ or.. (!loveH 
 3 Chili PimIn 
 
 2 o/„s. Salt 
 
 2 oz-H. Siijrar 
 1 Ih. Mutter 
 I Ih. Flour 
 
 30 
 
Boil all ingredients slowly, except the butter 
 and the flour. Add two qts. water to above and 
 let simmer one hour. Add butter and then 
 thicken with the flour. This is served with 
 fish or meat croquettes. 
 
 Baked Fish (100 Scouts) : 
 
 40 lbs. large Fish 
 
 4 lbs. Bacon or Salt Pork 
 
 Scale and clean fish and place in bake pan. 
 Lay the slices of bacon over each fish and add 
 one inch water. Season with salt and pepper. 
 Place in hot oven and bast often. Bake for 
 one hour, depending on the size of the fish. 
 Serve with sauce. 
 
 Example: Change recipe to quantity for 
 25 Scouts. 
 
 Tomato Sauce: 
 
 6 X .25 equals 1.50 can Tomatoes 
 
 Ix .25 
 
 .25 lbs. Onions 
 
 .5 X .25 
 
 .125 oz. Cinnamon 
 
 .25 X .25 
 
 ,, .06 oz. Cloves 
 
 3x .25 
 
 .75 each Chili Pods 
 
 2X.25 
 
 .50 oz. Salt 
 
 .5 X .25 
 
 .125 oz. Sugar 
 
 .5 X .25 
 
 .125 lbs. Flour 
 
 Examiple: ( 
 
 30UtS. 
 
 ;^hange recipe to quantity for 25 
 
 Baked Fish: 
 
 40 X .25 equals 10 lbs. Fish 
 4 X .25 ,, 1 lb. Bacon 
 If we wish to find out how much meat for 
 2,100 Persons: 
 
 In Beef, 2100 x .40 equals 
 In Pork Loin, 2100 x .36 equals 
 In Pork Links, 2100 x .28 equals 
 In Frankfurters, 2100 x .28 equals 
 In Bologna, 2100 x .25 equals 
 
 Codfish Cakes (100 Scouts): 
 
 18 lbs. Salt Codfish 
 18 lbs. Potatoes (boiled mash) 
 20 Eggs 
 If large pieces of cod are used, soak, boil, 
 remove the bones, and pass through meat 
 chopper. Then mix with the potatoes and the 
 eggs. Season with salt and pepper and mold 
 into cakes. Roll them in cracker crumbs or 
 flour and fry in deep fat. Serve with tomato 
 sauce. 
 
 31 
 
Salmon Cakcft (100 Scuutn)! 
 
 20 <aiiH tiill Saliiioii 
 
 40 llis. inastifHi i'utjitons 
 l<<-iii(*vf all fish from caiiH aiui phnc in Ixiilt-r 
 A<i(l \>oi'f stfM-k ami mix in all the |M)tat(M^ 
 S«'asi>ii with salt and in'ppor. Mold into cukt's 
 un«l roll in (lour. Fry in derp fat. 
 
 Baked IleunH (100 SooutH): 
 
 25 lUs. Navy ltf>atis (soaked) 
 4 llw. Haron (sli<-«d) 
 8 0/..S. Siijrnr or 1 pt. MoIas.s<« 
 KirNl MMik th«' inNins a few hours in cold 
 water. Drain off this water, replace eold wjtter, 
 and iMiil slowly till done; or take some Imnuis 
 out with a sp<K>n and l>low on the to(>. If the 
 skin breaks they are done. .\dd haion an<l 
 seasoninc when heans are lM)ilinK well. \ 
 little hakinp s<xla will helji the rcMtkin^ time «)f 
 Imnuis. If. while Intilin^. nuire water is to In; 
 added, this must 1m» lM>ilinK water. 
 
 dunned PeuM (100 Seouts): 
 
 17 .No. 2 rans Vinm 
 I II), «.Ieo or hutter 
 l''mpty all the [M-as into a saucepan, addiiiK 
 sail and |wpp<'r to taste. Add butter or o1«h) 
 and allow to come to a ImhI. Thicken wiLli a 
 little flour hatter. HriiiK to a boil and tiien 
 remove to back part uf range. 
 Grrcn IVon (100 Scout*) j 
 17 (|t.s. Shelleil Vcas 
 « (|ls. St<Kk 
 
 1 lb. Oh'ofir nripifinp.'* 
 2 cans Mva|>orate<l Milk 
 
 Shell the >rrei'n peas and place in saucepan, 
 adding stiM-k. S<N»son with s.ilt an<i pcpix-r 
 and oleo or the drippings, itoil 1 .'> minutes and 
 thicken with batter. Hring to ImmI and then 
 remove to back of range. Add Uie milk und 
 serve. 
 
 Iloininv (100 Seoiitn): 
 10 lbs Hominy 
 
 2 o/s. Salt 
 
 Have seven ^mIIous of l»oiling water on range. 
 nd<l the hiuniny and s.dt. and let lM>il 20 
 niinul<*s. Hemove to back part «»f range and 
 let simmer or to c(K»k slowly. This is wrvtvl 
 with milk. 
 
 Maeartini and C'hcour (100 .Sofjutu^: 
 10 llts. Macaroni 
 I llw. (.hi«csc (diced) 
 
Have seven gallons of boiling water, add 
 the macaroni and salt to taste. Boil for 15 
 minutes and drain off the water. 
 
 Example: Change recipes to quantity for 
 112 Scouts. 
 
 Canned Peas: 
 
 17 X 1.12 equals 19. Cans 
 
 1 X 1.12 „ 1.12 U). Oleo 
 Example: Change recipe to quantity for 
 
 292 Scouts. 
 
 Hominy: 
 
 10 X 2.92 equals 29.2 lbs. Hominy 
 
 2 X 2.92 „ 5.84 ozs. Salt 
 
 7 X 2.92 „ 20.44 gals. Water 
 How much of each of the following articles 
 for 1100 Persons.^ 
 
 Stewed Tomatoes, 1100 x .11 equals 
 Can Salmon Salad, 1100 x .16 equals 
 Can Peaches, 1100 x .16 equals 
 Evaporated Prunes, 1100 x .18 equals 
 Evaporated Apples, 1100 x .10 equals 
 Evaporated Peaches, 1100 x ,18 equals 
 
 Baked Potatoes (100 Scouts): 
 
 35 lbs. even sized Potatoes 
 Have all even sized potatoes for baking 
 8o as they will all be baked at the same time. 
 Wash well, or scrub with a brush 35 lbs. of 
 potatoes. Place in hot oven for about 40 
 minutes, depending on the size of potatoes. 
 Test with fork; if fork passes through gently 
 they are cooked. 
 
 Fried Cabbage (100 Scouts): 
 
 35 lbs. sliced Cabbage 
 4 lbs. Bacon Drippings 
 Slice about 35 lbs. of cabbage. Have the 
 drippings hot in bake pan on top of range 
 and add the cabbage. Stir 10 minutes, add 
 two qts. stock and place in oven till cooked. 
 Season with salt and pepper. 
 
 Baked Carrots (100 Scouts): 
 
 30 lbs. Carrots (scrapped) 
 7 qts. Stock 
 2 lbs. Bacon Drippings 
 Take 30 lbs. of carrots, scrape off the skin, 
 and cut lengthwise. Have drippings hot in 
 bake pan, add the prepared carrots, and season 
 with salt and pepper. Place in bake oven one 
 half hour, or till cooked. 
 
 33 
 
Crrumrd (.Ian C^»rn (100 Sroutii): 
 
 Ih .N«i. 2 fans of Coni 
 7 qts. Sl«xk 
 4 o/H. SuKiir 
 2 .No. 1 Cans Milk 
 IMiK-o in saiji-rpaii all Ihf iiitfr«'<li«'nt8, bring 
 to ImmI and season with salt and pi-ppor. 
 Lima llfuiiH (100 Sroutii): 
 lit ll>s Lima Heaiis 
 
 1 lt>. Flour 
 
 2 llts. sliri*<l Haron 
 
 \N ash thf riiinircil ({uantity of l>oan8 and 
 let th<-in soak two hours. I'oiir olf the water, 
 tlien add ahout h] gallons <»f fresh water. Add 
 bat-on and lH)il f<»r ahout thr«H« hours till done. 
 Sojuion witli salt and pepper. Thicken with 
 the flour first mixed int<i a hatter, bring to 
 boil, and remove to bark part of range. 
 
 llu>ariaii <!ubbaf:(* (100 Sruut«): 
 4(1 Mis. CabbaK'e (.sli«»Hl) 
 7 11>M. Salt Turk ur Sliced Hacon 
 3 jit.s. \ inegar 
 
 Slice 40 lbs. «)f clean cabbage, as for sour 
 kraut. Place in boiler, add the bacon, one gal- 
 Ion of water, and the vinegar. Season with 
 salt an<i pepper. Then let Ixtil slowly with lid 
 off for alHuit three hours. If more water is 
 neode<i add Iwiiling water. To thicken, mix 
 eight taliles|HM>nfuls of flour into a batter and 
 stir this into IIk* cabbage luid serve. 
 
 Kxaniple: Change re< ip«>s to cpiantity for 
 I'J .S<.ul.s. 
 
 l.iniii llranii: 
 
 18 X .IM e<iual.H 3.12 Lima Means 
 
 1 X .19 .(II') IbH Hour 
 
 2 X .19 " .38 lb(i. Hacon 
 Fxnmplr: Change re<i|>es to (piantity for 
 
 30 Scouts. 
 
 Doilnl Kirc! 
 
 H X .3'» e«pials 3.12 Hi«e 
 r> X .3<) .. !.«>.'> Water 
 2 X .39 .. .78 o/. Salt 
 How much is re<|uireil of the following 
 ingredients for •>«> Persons? 
 
 iteans idrieii). white, .90 x 2.'> etpials 
 Means, ('.an .No. 3. . •»<) x 17 (>«|uals 
 I'eas. ('an No. 2. . '»<» x 22 eiptals 
 Meets, fresh. .90 x 30 «><|uals 
 Spinach. .90 x 30 (nmals 
 
 32 cuts to 1 gallon Ice Crram. brick. .90 v 
 3.2'y gal. r<|uals 
 
 34 
 
Baked Sweet Potatoes (100 Scouts): 
 
 40 lbs. Sweet Potatoes (even size) 
 Take brush and scrub the potatoes clean, 
 removing any bad spots. Place in oven and 
 bake for 30 minutes. Test with fork. Time 
 of cooking depends on size of potatoes and the 
 kind of fire you have. When done, remove 
 from oven or they will dry up. 
 
 Candied Sweet Potatoes (100 Scouts): 
 
 40 lbs. Sweet Potatoes 
 Wash and peel and then cut lengthwise. 
 Take bake pan, grease, and place potatoes 
 out in layers. Pour over stock and sprinkle 
 about 2 lbs. of sugar over the top. Oleo or 
 butter may be drudged over the potatoes 
 before the sugar is sprinkled. Beike in medium 
 oven till done. 
 
 Boiled Rice (100 Scouts) : 
 8 lbs. Washed Rice 
 5 gals. Cold Water 
 2 ozs. Salt 
 Weigh out the right quantity of rice, wash 
 with two changes of cold water, then add 
 five gallons of water. Add salt, place on stove, 
 bring to quick boil for five minutes, and remove 
 to back part of range and let simmer slowly. 
 Don't stir with spoon and keep lid on tight. 
 The steam will do the cooking. This is the 
 whole secret of rice cooking. If rice is washed 
 well it does not let the starch settle on the 
 bottom of your pan to start burning. Opening 
 the Ud several times lets the steam get away. 
 Stiring breaks the grain of the rice, lets out the 
 natural flavor and causes the starch to settle 
 and scorch in the bottom of the pan. 
 Fried Rice (100 Scouts): 
 10 lbs washed Rice 
 3 lbs. Fat 
 
 2 lbs. Onions (sliced) 
 
 3 lbs. sliced Ham or cooked Pork Meat 
 Wash and boil your rice, as boiled rice 
 
 recipes. Let it cool off and slice your ham 
 or pork. Take bake pan and add the fat when 
 hot. Add the onions (browned nicely), ham, 
 and rice. Stir constantly with cake turner, 
 keeping the rice off the" bottom of the pan. 
 When slightly browned, season with salt and 
 pepper and serve hot. Just before removing 
 from pan, beat up five eggs and pour over the 
 rice. Stir till the eggs are cooked and remove 
 quickly. 
 
 35 
 
Strwrd Tomato (100 Srouta): 
 
 Ton No. 3 rans of Tomntora 
 
 Pour in smici'imiis. A<1<1 3 qf.H. Btork. 
 
 2 ozH. siipiir. H;ilt luid [wpiHT. L<>t simmor 
 
 and mlti rntckom or lirtNid rriimlKt ns <l«»irp<l. 
 
 Kxnirtpio: ('han^c recipes to quantity for 
 
 111 Scouts. 
 
 Slewed 'l'(>niat(>eH: 
 
 10 X l.ll c<|ual.s 11.10 
 3 X 1.11 .. 3.:i 
 
 Kxample: C'hauffo r^N-ijn; to (juantity for 
 77 S<-out.s. 
 
 3.^ X .77 espials 26.95 
 8 X .77 ,, 6.16 
 
 Stewe«l Toiiuiloen (100 Scouts): 
 
 Ten No. 3 Cans ronuit4K>M 
 Take saucepan and turn the tomatoes into 
 it. .\dd 2 «iz.s. siipar. sli<e half lli. hacon. fry, 
 and turn the dri|>pinpi into the tomatoes. 
 Season with salt. jK'pper. and hread <-rumt»s or 
 crackers. HriiiK to ImmI for five minuter and 
 serve. 
 
 Boiled TurnipH (100 Seoutii): 
 3."> Ili8. rurnip.s 
 » Ihs Macon or Salt Pork 
 Wash turnips, pc.-l. and slice into quarters. 
 I 'lace in saucepan and add slice*! hacon. sl<N-k 
 or water. Season with salt and {>epiN>r. Itoil 
 Hlowly for U) minutes or lilt done. Cook with 
 cover t)n". 
 
 l^-ttiiee Snhul HOO ScoiitH^: 
 3.-, Ihs l^-ltuce 
 10 l'ipp< I hard hoilivl) 
 2 Ihs. slice<l Ha<-on (hn>wned). 
 2 (|ts. \ ine^'ar. 
 Separate all the lettuce leaves and wash well. 
 Shake out water and cut up coarse. Add the 
 hacon. mustard, vinegar, sjdt. and |M>p|M<!r. 
 Mix well and then add the hard boiled eggs. 
 Slice and serve. 
 
 Potato .Salad 1 1(NI Scoiita): 
 30 Ihs. Potat.M's 
 2 Ihs. Onions imince«l (ine^ 
 2 Ihs. Itacon (sliiixl and hrowneti) 
 30 Ihs. Potal<M>s 
 2 Ihs. ( )nions iininc<*«l line) 
 2 Ihs. Itaion (slictnl and hrownod) 
 2 pt.s. \ ine^ar 
 2 pt.s Water 
 Take the amount f>f cold lK»ile«l iMttnloos, 
 slice, and mix all ingriNiienU. Season and servo. 
 
 36 
 
Salmon Salad (100 Scouts) : 
 
 12 cans Tall Salmon 
 8 lbs. Potatoes (sliced) 
 
 6 lbs. Lettuce 
 
 2 qts. Salad Dressing 
 Take chopping bowl and add the salmon and 
 potatoes. Mix well with salt and pepper. 
 Wash the lettuce and slice course and add to 
 the lettuce. 
 
 Cabbage Slaw (100 Scouts): 
 
 35 lbs. Cabbage 
 4 lbs. Bacon (sliced and browned) 
 2 qts. Vinegar 
 10 lbs. sliced Onions 
 Take cabbage quarter and remove hearts. 
 Wash and slice with kraut cutter or with knife. 
 Take chopping bowl or large vessel and mix 
 well £ill the above ingredients. A little sugar 
 will improve it some. 
 
 Apple Cobler (100 Scouts) : 
 
 7 lbs. Evaporated Apples 
 
 8 lbs. Sugar 
 
 2 ozs. Cinnamon 
 
 1 oz. grated Nutmeg 
 Take the apples and soak in cold water for 
 an hour. Cook in 1 1 gals, of water till done. 
 Let cool and add other ingredients. Crust as 
 follows : 
 
 12 lbs. Flour 
 
 7 ozs. Baking Powder 
 2 lbs. Lard 
 
 2 lbs. Sugar 
 20 Eggs 
 
 2 ozs. Salt 
 Water to mix dough crust for pie 
 Teike chopping bowl or dish pan and cream 
 the sugar, lard and salt. Then add eggs, one 
 at a time. Mix steady, add water and baking 
 powder and mix steady until smooth. Roll 
 out the dough to half inch thickness and lay 
 in bottom of bake pans. Fill with the apple 
 mixture and top off with thin crust and bake. 
 Served with sauce. 
 
 Sauce (100 Scouts) : 
 
 li gals. Water 
 
 3 lbs. Sugar 
 
 5 ozs. Cornstarch 
 § oz. Grated Nutmeg 
 Cook the above and let cool off before serving. 
 
 37 
 
ItrMwn Bctiv (100 Sroutu); 
 
 16 Ihs. I(r.-iid 
 10 M»s. lariimrli/fMl Sugar 
 4 H»s. ( liirraiil.s. appli* or prunm 
 Slico hri'ad to one incli riib«j mid hrown 
 in mI«)w o%«'ii. IIuvp (ivo (rallonH of wat«^r nnd 
 hriiiK to lnti\. .\<\(l rarameli/fHl siipar and tho 
 fruit. Thirkeii witii hattrr. ilavr tht' toast 
 in hakf^ pan and jMMir tho ahoM- saure over thw 
 tnast. I Mure in oven to Imke 20 minutes. Serve 
 with .sauce. 
 
 I'luin (lake ilOO .Sroiits): 
 10 U.S. Hour 
 5 Ihs. .Siiffiir 
 4 Ihs. Lard or Itutter 
 R OZ.S. liuking i'owder 
 20 l*]pps 
 1 } OZ.S. Salt 
 1 oz. Kxtrart 
 l\ike howl or dish pan. C'reani lard and 
 BUftar toK«"lhor. adding I'xtrait and salt. Whip 
 to <Teani. sift flour an<l hakinp |M>wder. and 
 then arid Hour and \vat<>r tr> the iTeaui mixture 
 to make stifT hatter. (irease the hake pans 
 and papr-r tlif Itottom. Pour the mixture 
 in and level off to one inch thick and hake in 
 meilium oven till done. T«>st with broom 
 Htraw. 
 
 For CottaKO pudding use llie nh.v.. with 
 sauce. 
 
 Corn Fritter* (100 Scoutat: 
 12 C'ans ('orn 
 r> Ihs. i:vapi>rate<l \pple8 
 a Ihs. Flour 
 I Ihs. Sugar 
 20 lOggs 
 1 oz Salt 
 Mix all the ahove to a thi< k hatt.r for drop- 
 ping from spo<in. Have iU't'\i frying fat hot 
 Take saucepan luid with a portion of hatter 
 add half teas|KM>nful haking pow<ler. Mix and 
 <lrop from kitchen spoon. I'ry the same way 
 till all the hatter has Immmi ustil. Serve with 
 syrup. 
 
 Layer Cake (100 Setmtn^: 
 I Ihs Lard or Butter 
 7 llw. Sugar 
 26 Mggs 
 
 I oz. I%x tract 
 13 Ihs. Flour 
 10 OZ.H. Haking INiwdcr 
 
Cream the lard, sugar, eggs and extract to- 
 gether for 10 minutes. Then add the flour, 
 baking powder, and enough milk or water to 
 make stiff dough or batter. Bake in layer pans 
 about 20 minutes, medium oven. The kind of 
 layer cake depends on the kind of filling for 
 its name. 
 
 Ice Cream (100 Scouts) : 
 
 3 ozs. Flour 
 I7 lbs. Sugar 
 
 10 Eggs 
 
 i oz. Extract 
 2 tall cans Evaporated Milk 
 Boil two quarts of water, adding the batter 
 bf flour and one pint of water. Tlien let come 
 to boil again. Now remove from range and 
 add sugar, eggs, extract, evaporated milk, and 
 a pinch of salt. Stir in enough water to make 
 the mixture. Whip all the ingredients well and 
 let cool before freezing. 
 
 Coffee Cake (100 Scouts) : 
 
 4 lbs. Sugar 
 
 4 ozs. Cinnamon 
 Take one gallon of sweet dough and after 
 proving and molding, roll into pieces about 5 
 inches square. Place in bake pan, and glaze 
 with melted lard or butter. Sprinkle v/ith the 
 sugar mixed with cinnamon, and let prove in 
 room, temperature of 85 F. till the cake is 
 twice its size. Then place in a medium oven 
 for 20 minutes. 
 
 Sweet Dougli Mixture: 
 
 One gallon mixture: To make sponge, soak 
 three yeast cakes in one pint of luke warm 
 water till soft. Add two medium size potatoes 
 which having been boiled soft, and then add 
 enough luke warm water to make half a gallon 
 in all of this mixture. To the above add about 
 6 lbs. of flour to make a stifi" batter and then 
 let raise and fall. When it has fallen one inch, 
 add luke warm Water, to make one gallon. 
 Add enough flour to make a stiff dough to 
 handle, place in dish pan, and let raise to three 
 times its size. Punch down, work over and 
 punch down again, and let raise to twice size. 
 Then work or mold and let prove and bake. 
 
 Jenny Lind: 
 
 Use a gallon mixture of sweet dough. 
 After proving and molding into loaves, roll 
 
 39 
 
out njiind. and U> half inch thick. Now glaze 
 lop with ineltiti liiit(i>r niid fold over so that 
 till' upiMT part will hardly «i)vor tho tM>ttom 
 half. lA't prux' ill riM)m ti'mp»Taliir<! of 85 
 d«'K. F. \N h<Mi douhlf its size hakr in inediuiu 
 oven for 35 luiiiutt^M. 
 
 Chocolate or <!o4*oa (for 100 Scouts) t 
 
 45 ozH. Cocoa or Cho<-olalc 
 45 <»/_s. SuKar 
 45 <»7_s. Kvaporat*"*! Milk 
 9 tiiiln. \\ al«'r 
 Have water tM)iliiiK. add cfM'oa. and lot boil 
 five iniiiiitcs. Thi-ii add the milk and sii^ar. 
 Stir well hrfore serving aa the cocoa will wttlf 
 to Ixittoin. 
 
 CofTco fiOO ScoutH): 
 
 I 1 ^rals. Water 
 
 1 ihs. Coffee. H. and I.. 
 Have water cold on ranfre. Place cofTec in 
 a sack in the water and lirin^r to \h»\ for Hve 
 iiiituite^t and remove to hack part of range 
 Before nsing, sprinkle a little cold water over 
 top. This will si'llle the grotinds. Hemove 
 hag. and if Hiigar and milk in HorviMJ with the 
 co(r«^', a<ld and stir well and serve hot. 
 
 Lmiotititlr (100 Scouta)i 
 
 I I gals Water 
 a Ihs. Sngar 
 
 }{ do/., lemons 
 Take the riv]niriMi amount of watnr, add the 
 ii-mon juice, and sweeten with the sugar to 
 taste. Then add a lar^^e lump of ice to cool. 
 Stir l>oforc using. 
 
 Teu (100 Scon I M^: 
 
 11 g;ils. Water 
 7 o/s. of Tea 
 Have the re<|uire<l amount of boiling water. 
 I'our over the lea and let slan<l on hack part 
 of nuige to sleep and siTve luit. If milk and 
 sugar are to l>e usetl, add them just Ix^fore serv- 
 ing. In making tea it sh«Hdc| not l>c iMiileti. 
 
 For Ice Ten use •) ounces of lea in place of 
 7 o/s. riiis extra slrengtli is to allow for the 
 mrlli-.| ice Mhich oth<-r\%is«> will wi'aken the 
 the finished oriMluct. A<ld I o/s. sugar to 
 each gallon ol finisheil tea. 
 
BASIC UNIT 
 
 Beef Unit 
 
 A La Mode 30 
 
 Boiled 30 
 
 Pot Pie 30 
 
 Spanish 35 
 
 Minced 30 
 
 Loaf 35 
 
 Hamburger 35 
 
 Roast, Hindquarter 35 
 
 Roast, Forequarter 40 
 
 Roast, Beef Pot 35 
 
 Steak , , 35 
 
 Cornbeef 40 
 
 Curry 25 
 
 Stew 25 
 
 Rolls 25 
 
 Hearts, Beef 30 
 
 Fritters, Beef 20 
 
 Dried Beef 14 
 
 Smoked Tongue 14 
 
 Cold Meats 35 
 
 Hash Meats 22 
 
 Liver 22 
 
 Minced Liver 25 
 
 Veal Unit 
 
 Stew 30 
 
 Chops 40 
 
 Roast 40 
 
 Mutton Unit 
 
 Roast 45 
 
 Boiled 45 
 
 Chops 40 
 
 Stew 35 
 
 Curry 28 
 
 Lamb Unit 
 
 Roast 45 
 
 Chops 40 
 
 Lamb Unit 
 
 Pot Pie 30 
 
 Curry 30 
 
 Pork 
 
 Chops' 12 lbs 38 
 
 Porkloin, 9 lbs 36 
 
 Ham, Green Roast 40 
 
 Mess Pork 35 
 
 Sausage, Country 28 
 
 41 
 
BASIC UNIT 
 
 Pork 
 
 Links, 7 to 1 lb 28 
 
 SjMirp Milw 35 
 
 llam. M. H. Cold 30 
 
 Ham. li. B. Fry 35 
 
 Hiim. HcMist. S. C 40 
 
 Ham. Fri.-il. S. C 40 
 
 Harn. (>mrl«M tlam 12 
 
 Franks. 7 to 1 lb 28 
 
 Ham SaiisaK''. • •■ 23 
 
 Miriro<l Ham Sausnge 23 
 
 Hoa«l<hecso 22 
 
 Holo^nu 25 
 
 Uurnn 20 
 
 Hoston Butts 40 
 
 Pork Shoiildors 45 
 
 Bacon, with Liver 16 
 
 Duiry I*dt«. 
 
 Cottage Cheese 30 
 
 f Jreen ('hecse 22 
 
 BIJ n'KH CUT. 32 to 1 lb 3 25 
 
 BuK.-r. 2 Moals 6 50 
 
 But lor. 3 Mrals 0.75 
 
 I'Vk Omi-let. 200 Kggs 200 . 
 
 FowIn 
 
 Chirkou Boast 50 ll»8. 
 
 ChiVkori Pot Pie 35 
 
 (^hitk'Mi. Frie<I .'iO 
 
 (thicket), ('urry 30 
 
 Chifkofi. Fracrasaee 43 
 
 Ourk. B.mst 50 
 
 'I"urkey, Boast 75 
 
 < )> sler Slew 6 pal 
 
 Milk 6 pal 
 
 Fi-h 
 
 NMiil.'lisli .35 lbs. 
 
 Halibut 38 
 
 CcKlllnh. Salt 12 
 
 Co.|lis!i 38 
 
 Salmon. ('anne<l 25 
 
 Sanlinr* 25 
 
 AvoruKf Tor Bake and Boil 38 lbs 
 
 Vrjtelnblc^ 
 
 ASP\BA(;i S FB 25 11m. 
 
 Bavarian < 'abbage 40 
 
 Beans, I.imn 13 
 
 42 
 
BASIC UNIT 
 
 Vegetables 
 
 Beans, Navy 25 
 
 Beans, String 35 
 
 Beans, Wax 35 
 
 Beets, Salad 15 
 
 Beets, Buttered 30 
 
 Cabbage 40 
 
 Bacon 6 
 
 Carrots, Baked 30 
 
 Carrots, Mashed 30 
 
 Carrots, Candied 35 
 
 Cauliflower 25 
 
 Celery, Washed 20 
 
 Cucumbers, Large 16 ea. 
 
 Corn, Creamed 20c. 
 
 Cold Slaw 30 
 
 Eggplant 35 
 
 Kraut 3 gal. 
 
 Lettuce, Washed 20 
 
 Onions, Fried 25 
 
 Onions, Sliced 15 
 
 Onion, Boiled 30 
 
 Peas, Scotch 8 
 
 Peas, Canned 22 
 
 Peas, Green, qts 14 
 
 Parsnips, Baked 35 
 
 Potato Salad 30 
 
 Potato, White 35 
 
 Potato, Sweet 40 
 
 Pumpkin, Baked 35 
 
 Pumpkin. Canned 20 
 
 Vegetables 
 
 BHUBARB STEWED 25 lbs. 
 
 Pickles 1 gal. 
 
 Squash Summer 25 
 
 Squash, No. 3 15c. 
 
 Spinach, fresh 35 
 
 Spinach, No. 10 6c. 
 
 Tomatoes, Sliced 22 lbs. 
 
 Tomatoes, Stewed, No. 3 lie. 
 
 Turnips, Creamed 30 
 
 Turnips. Mashed 30 
 
 Asparagus, No. 3 18c. 
 
 Lima Beans No. 2 17c. 
 
 String Beans, No. 2 18c. 
 
 Badishes, Dozen Bunches 13 
 
 Catsup, 16 oz. bottle 10 
 
 Chow Chow, 16 oz. bottle 10 
 
 Gherkins, 1 8 oz. bottle 9 
 
 Pickles, 16 oz. bottle 8 
 
 43 
 
Onions, PirkIe<I. 16 <»z. Ixjttlt 
 
 Olivt>«. I(» oz. ImjIIIi' 
 
 (Uix-s. Miilk 
 
 BASIC UNIT 
 
 Vrsr tables 
 
 8 
 
 A I'l'LK SAIJCK KVAP 
 
 StJKiir 
 
 Apple Sniice, Fresh Purcd 
 
 Apples, Krii-il 
 
 Bread 
 
 Stewed Fruit 
 
 I'nincs. Kvaporafed. 
 
 Al'lUCorS No. 3 
 (Jicrrit's, i\o. 212. . 
 
 Jam, W) oz 
 
 JHIy. 1(1 <.z 
 
 Murniiilade 
 
 I'iricappit'. No. 2. . . 
 riuHKH, i\o. 212... . 
 HasplM«rry, 1 lb.. . . 
 
 Hla<-klM>rry 
 
 IVjiiIh's. No. 212. . 
 Peaches, No. 10. , . 
 CirajiCM, Itaskot. . . . 
 
 3 5qt. 
 
 Fruita 
 
 lU lbs. 
 
 2 
 25 
 25 lb. 
 
 6 lb. 
 
 I Frui 
 17 
 U 
 9c. 
 
 12 
 12 
 IT 
 16 
 20 
 20 
 16 
 5 
 
 I'i'aches, I'2vai>oralo<l 
 Apricots, Kva|MiratC(l. 
 J.lly 
 
 Apple, ('elery Sahul 
 t .elery . . . 
 
 Iriiit 
 
 1!! 1).. 
 
 12 
 
 M incA-lIaiieoua 
 
 Crackers, Sinln 
 
 Crackers. Oysters . . 
 
 Macaroni and 
 
 Chcosc 
 
 Salt 
 
 Worcester Sauce 
 
 Milk, for Cirrec. No. 1 
 
 liiiniiiiy 
 
 Hit !• to Fry, Haw , 
 
 Hice, HoilfNl, Haw 
 
 ( '.nrnmeal 
 
 ( 'ranl)erri«« and .... 
 Sugar, I. 5 Hm 
 
 7.5 
 *i lbs. 
 
 2 lb«. 
 
 3 11m. 
 t^ ItM 
 
 2«c. 
 IK ll>s. 
 
 <> Iks. 
 
 «i lbs. 
 1<) <|ls. 
 t .-. lbs. 
 
 Salad* 
 
 1(1 lbs. 
 lU Itui. 
 
 4-i 
 
BASIC UNIT 
 Salads 
 
 Pickles 3 lbs. 
 
 Beans, Baked 20 lbs. 
 
 Onions 4 lbs. 
 
 Cucumber 15 lbs. 
 
 Onions 5 lbs. 
 
 Soups 
 
 Beans 8 lbs 
 
 Water 4 gal 
 
 Stock 4 
 
 MACARONI 4.5 lbs 
 
 Stock 8 gal 
 
 Puree of Beans 12 lbs 
 
 Stock 8 gal 
 
 Rice 5.5 lbs 
 
 Tomatoes, No. 3 87c. 
 
 Stock 6 gal 
 
 Cabbage 10 lbs 
 
 Onions 2 lbs 
 
 Stock 8 gal 
 
 Oyster 3 gal 
 
 Milk 7 gal 
 
 Stock 2 gal 
 
 Peas, Green 10 lbs 
 
 Tomatoes, No. 3 4c. 
 
 Stock 8 gal 
 
 Cabbage 2 lbs 
 
 Onions 1 lb. 
 
 Potatoes 2 lbs 
 
 Rice 1 lb. 
 
 Tomatoes, No. 3 2 lbs 
 
 Parsley 2 oz. 
 
 Stock 8 gal 
 
 Omelet 
 
 Eggs 200 
 
 Milk, 1 lb. can 7 
 
 Drippings 2 lbs, 
 
 45 
 
BASIC UNIT 
 
 I>rinki« 
 
 COFFKK, M. & r, 3 lbs. 
 
 Water II ^m1. 
 
 Suftnr t ll.s 
 
 Milk. 1 lb I 
 
 Cocoa 1 n>. 
 
 Water 9 Ral. 
 
 Milk 2 K.il. 
 
 Tea r, lb. 
 
 Water 10 pal. 
 
 SiiKnr 2 Ihs. 
 
 Milk .{.•. 
 
 Ire Tea :."> Ih. 
 
 Water lo >ral. 
 
 Sugar 3 Il>s. 
 
 Ice 30 11)9. 
 
 I>emonade, Lemons. 7 do/. 
 
 Water 10 cal. 
 
 Sugar 6 IImi. 
 
 Milk. Fresh <. 2.--, pmI 
 
Beef A La Mode 100 
 
 35 m Beef Round 
 2 # Bacon 
 2 # Fat 
 2 « Flour 
 
 5 Gal. Stock 
 
 2 * Carrots 
 
 6 Large Pickles 
 
 3 Cans Tomatoes, No. 3 
 
 Braised Beef 
 
 100 
 
 38 « Beef 
 
 2 # Onions 
 
 3 # Fat 
 
 1 # Flour 
 
 Beef, Chipped 
 
 100 
 
 14 fH Dried Beef 
 
 2 « Fat 
 2i « Flour 
 
 4 Can. Evp. Milk No. 1 
 
 1 Bunch Parsley 
 12 qts. Stock 
 
 Beef Fritters 
 
 100 
 
 20 * Cooked Beef 
 10 ^ Bread 
 4 # Onions 
 
 Beef Hash 
 
 100 
 
 28 « Potatoes, Cooked 
 
 4 « Onions 
 25 « Meat, Scraps 
 
 5 qts. Stock 
 
 100 
 
 Beef Hearts, 30 ^ 
 2 Cans Tomatoes, No. 3 
 2 # Onions, 2 « Flour 
 5 Gal. Stock 
 
 Beef Loaf 
 
 100 
 
 20 » Beef 
 6 ^ Bread Crumbs 
 4 ^ Onions, Browned 
 2 # Flour 
 2 Qts. Stock 
 1 # Bacon 
 
 47 
 
Bfwf Rolls 100 
 
 15 « H<N?f Scriifw 
 5 * Mrmd OumlM 
 y » Flour 
 
 2 * Onions, Browned 
 1 oz. (Ihili J'dr. 
 
 Be«'f Spanidh 100 
 
 35 * Hfef 
 I No. 3, Tomatoes 
 y * ( )nions 
 6 Cloves. Garlic 
 
 Ke4>r Pot Pie 
 
 28 » Beef 
 28 « Potatoes 
 
 5 » Onions 
 3i ft Lard 
 
 «> * KIniir 
 
 H oz. Baking Pdr. 
 
 Beef Rout 
 
 100 
 
 40 « Beef 
 2 Ql. Stork 
 
 Beef Pot RoaHt 
 
 100 
 
 to » B«ef 
 4 » Onions 
 J Pi. VineRar 
 2 C^lovcs (iarlic 
 
 Beef Steak 
 
 100 
 
 40 W Beef 
 2 • Flour 
 
 Veal Loaf 
 
 100 
 
 Cooke<l \ eal 28 f 
 
 .S » Salt Pork 
 
 .". Ols. CrM.k.T Mii.l 
 
 ! I)../ Kkks 
 
 2 O/.. Salt 
 Pepjwr 
 Stock to Moisten 
 
Minced Beef on Toast 
 
 100 
 
 30 fK I.ean,Raw Beef 
 
 3 # Flour 
 
 1 Gal. Fresh Milk 
 100 Pieces Toast 
 
 Beef Hamburger 35 j^ 
 
 100 
 
 Beef Dressing 
 
 100 
 
 00 « Meat Scraps 
 13 # Bread 
 
 2 * Onions, Browned 
 
 3 Qts. Stock 
 
 Veal Pot Pie 
 
 100 
 
 Vea!, 30 « 
 1 « Bacon or Salt Pork 
 
 3 M Onions 
 
 4 Qts. Milk 
 20 * Potatoes 
 
 8 # Flour Dumplings, Drop 
 
 1 oz. Salt 
 
 6 oz. Baking Pdr. 
 
 Cornstarch Pudding 
 
 4i Cornstarch, Pkg( 
 
 1 oz. Salt 
 
 7 # Sugar 
 6 Cans Evp. Milk 
 1 i Oz. Extract 
 
 Pumpkin Pie 
 
 38 # Pumpkin, Cook and Sive 
 
 9 # Sugar 
 30 Eggs 
 li Oz. Nutmeg 
 i Oz. Cloves 
 iOz. Ginger 
 li Oz. Salt 
 1 Cup Molasses 
 3 Cans Evp. Milk 
 
 Apple Pie 100 
 
 8 # Evp. Apples, 30 « Fr. Pared 
 Ih M Sugar 
 5 Oz. Cinnamon 
 
 49 
 
7 « SnKJir 
 ir, ()/. Hour 
 
 1 Oz. Kit. 
 
 <:ii»colatc> Irr C^rram 
 
 100 
 
 Siimr as atMjvo ndil 
 
 15 oz. (•rutnti (:h<x*ulate 
 
 Corn Frittrr 
 
 100 
 
 ■t • (!orntn«>ul 
 '.i * Siijritr 
 7i » Mniir 
 7 oz. liukiiiK IMr. 
 20 Kkk8 
 
 Batlrr Caktii 
 
 \r, « Kl.Hir 
 
 1 J * Siijinr 
 
 2 Doz. I-l^:tr« 
 
 ]r> Oz. Hukiiig Pdr. 
 1 Oz. Salt 
 
 <:orn Rrcad 100 
 
 r. « Floor 
 
 )l * ('oriiinriil 
 
 I (>/. SlIKMf 
 
 1 Oz. S.ill 
 I a I'.UKs 
 
 10 Oz. M.ikiiiK IMr. 
 13 Oz. ('oiii|mjiiih1 
 
 <>»rn C:akr 100 
 
 R » FI<Hir 
 4} « ('oriimral 
 *i • Si urn r 
 .1 * I 'ill 
 
 10 0/ Hiiklntr l\m<lor 
 1 Oz IMriKl 
 1 O/.. Salt 
 
Rice Pudding 100 
 
 8 « Rice 
 20 Eggs 
 4 Cans Evp. MUk, No. 1 
 6 # Sugar 
 i Oz. Extract 
 
 Tapioca Pudding 
 
 100 
 
 21 Gal Cold Water 
 2i « Tapioca 
 6 « Sugar 
 3 « Dried Fruit 
 
 Cocoauut Tapioca Pudding 
 
 100 
 
 Same as above add 
 
 1 )it Shredded Cocoanuts 
 
 Apricot Tapioca Pudding 
 
 100 
 
 Same as above add 3 « 
 Seeded Apricots 
 
 Apple Cobler 
 
 100 
 
 7 ^ Evp. Apples 
 
 8 « Sugar 
 
 2 Oz. Cinnamon 
 
 1 Oz. Grated Nutmeg 
 Crust 14 # Flour 
 
 8 Oz. Baking Powder 
 
 IJ # Lard 
 
 Ij * Sugar 
 20 Eggs 
 
 3 02. Salt 
 
 3 Pts. Water 
 
 Apple Pudding 
 
 100 
 
 6 i^ Apples Evp. 
 20 « Bread 
 6 fit Sugar 
 3 Oz. Cinnamon 
 
 Bread Pudding 
 
 100 
 
 20 # Bread, 4 Cans Evp. Milk 
 3 « Dried Fruit, 10 Eggs 
 3 # Sugar, 1? Oz. Cinnamon 
 51 
 
Succotash 
 
 100 
 
 10 Qls f^orn 
 2i (;iils. CiHiki'ti r.irn.i |{<miih 
 2 » Hiir«iii |)i«ci| 
 
 TurnipM. Boilrd 
 
 100 
 
 35 « TurniiM 
 7 ♦ Huron i»r Suit Pork 
 
 Spinach 
 
 100 
 
 35 « Spinuch 
 3 « Kacon 
 
 Carrot*, Baked 
 
 100 
 
 35 ft Carrota 
 1 1 • Hnf-on F")rippinjpt 
 
 ClarrolH, Maiihcd 
 
 100 
 
 35 « CurrotH 
 6 Qts. Slock 
 
 C>»rn, Canned 
 
 100 
 
 IB N«). 2 ('ims 
 5 (Jts. Sto<k 
 3 Oz. SuKur 
 li Cans Kvp. Milk 
 
 (irccnn 
 
 100 
 
 35 » (;r<M>ns 
 7 « Hacon 
 
 ClahbaKC Salad 
 
 100 
 
 16 • Cnbhugc 
 5 Riinrhra Punilcy 
 3 {}\n. Vrom-h DrcssinK 
 
 CahbaKc Slaw 
 
 100 
 
 35 • CntilMiKe 
 3 « Hucon 
 2 QtA. VincKur 
 9 • OriiiiMM 
 
Macaroni and Tomatoes 100 
 
 Same as Macaroni Soup 
 Add 6 No. 3 Cans Tomatoes 
 
 Macaroni Soup 100 
 
 5 # Macaroni 
 10 Cal. Stock 
 2 * Chopped, Browned Onions 
 2 # Bacon, Browned Diced 
 
 Noodle Soup 100 
 
 Same as Macaroni 
 
 Add H M Dried Grandmas Noodles 
 
 Split Pea Soup 100 
 
 10 # Split Peas 
 10 Gal. Stock 
 
 2 $ Flour 
 
 2 # Bacon Browned and Diced 
 
 Vegetable Soup 
 
 2 # Cabbage 
 
 1 # Onions 
 
 2 « Potatoes, Diced 
 
 1 * Rice 
 
 2 No. 3 Cans Tomatoes 
 2 Bunches Parsley 
 
 10 Gal. Stock 
 
 Vermi 
 
 celli Soup 
 
 
 
 100 
 
 Same as Macaroni Soup 
 Add 5 « Vermicelli in 
 place of Macaroni 
 
 Pea Soup 
 
 
 
 100 
 
 12 No. 
 
 2 Peas, or same in 
 
 Fresh, 
 
 10 Gal. 
 
 Stock 
 
 Puree 
 
 of Green Peas 
 
 
 
 100 
 
 Same as Puree of Beans in place of Beans 
 add 11 « of Green Peas. 
 53 
 
Purre of Beaim 100 
 
 in « HrnriH 
 
 10 (iai. Sl.Mk 
 
 2 * Otiions 
 
 2 Cans Milk 1 
 
 2 « Kat.s, ItiilKT I'nfiTrMi 
 
 2 » Kloiir, itniwiioci in FiitK 
 
 Macaroni and <Ihr*»e 
 
 100 
 
 10 M Maruroiii 
 3} at Chi'^Hn through chopper 
 
 Paranip*, Bakrd 
 
 100 
 
 35 « ParsniiM 
 2 Ql«. Stock 
 5 * iiurfin 
 
 ParanipM, Mashrd 
 
 100 
 
 3^ V I^arsiiips 
 
 1 i » ( )|.H. 
 
 r> (Jal. Wntfir 
 
 PcaH, Clannrd 
 
 100 
 
 20 No. 2 Cans 
 } « Butter 
 Stock 
 
 Prait. <;iT*rn 
 
 100 
 
 16 <.)l.s. (;rooti IViw 
 7 <M,H. Sl«Mk 
 \i C.U.8 Kvp. Milk 
 
 TomatoM, Strwrd 
 
 100 
 
 32 « Krrsh I'oinatoes 
 Sl«Mk 
 
 (31ani <Ihow<lrr 
 
 100 
 
 10 QlH. ("liiniH 
 
 15 • INilatocs 
 1 ) Ik Itiii-oii 
 .'■» (Mil IWf Sl.«k 
 I % ( liiioiiH KroM iicil 
 I % Mour 
 
 5t 
 
Cream of Cabbage 
 
 11 ^ Chopped Cabbage 
 
 10 Gal. Stock 
 4 Cans No. 1 Evp. Milk 
 U « Fat, Butter Preferred 
 2 !^ Flour, Browned in Fat 
 
 Cream of Celery 
 
 10 * Celery Diced 
 10 Gal. Stock 
 2 # Fat, Butter Preferred 
 
 2 « Flour 
 
 3 Cans No. 1 Milk 
 
 Cream of Tomato 
 
 10 Gal. Stock 
 8 No. 3 Tomato 
 4 No. 1 Can Evp. Milk 
 2 M Flour Browned in Fat 
 2 « Fat, Butter Preferred 
 
 Tomato Soup 
 
 100 
 
 5 No. 10 or 14 No. 3 Cans Tomatoes 
 
 6 Gal. Stock 
 
 2 ^ Bacon Browned and diced 
 
 Rice Tomato 
 
 100 
 
 10 Gal. Stock 
 4 « Rice 
 6 No. 3 Cans Tomatoes 
 
 Potato Salad 
 
 100 
 
 30 « Potatoes 
 Ij i^ Minced Onions 
 Ij * Bacon Diced, browned 
 H Pt. Water 
 Ij Pt. Vinegar 
 1 Teaspoon Pdr. Mustard 
 
 SaliTion Salad 
 
 16 Cans Tall Salmon 
 16 ^ Boiled Potatoes 
 
 3 Pts. Mayonnaise Dressing 
 
 6 ^ Lettuce 
 
 55 
 
StrinRlrAH Bran Salad 100 
 
 20 * CiilH Slriiij; Hi-hiih 
 
 2 h Sliir.l Onions 
 
 I I'l \ in<Kar 
 Miislarii. Suit, IVp|>cr 
 Mix Wirll 
 
 Lettuce Salad 100 
 
 .10 « I^'ttlirr. 
 
 in ll.ir.i Itoil.vi Kn^n 
 
 I '. % Mai-nti. Dii-til liiid ItrtiwniMi 
 
 .{ IM.s. N itn"Kiir 
 
 Bean Salad 
 
 100 
 
 2:t « |{:ik<-<| itr.itiH 
 .') * ( hiiMiis, Slii'*-*! 
 ;i » I'iikl.-s. I)ic<«<l 
 
 Clelery Salad 
 
 100 
 
 IH * C.l.-ry. Wu-t-il 
 .5 * Masli.il IN,ljiliM-s 
 .'{ « MiiroM (;r<asi- or 0|i>i< ( »il 
 I ; IM Ninpjriir. 1 IM. \N jitrr 
 
 lit Hard lUnU^i DuffH. 3 ()/.. Mustard 
 
 S6 
 
100 Per 
 
 Ration Articles Rations Cent 
 
 Beef, Fresh 87 .5 lbs. x $ 70 
 
 Bacon 22 . 5 lbs. 30 
 
 Flour 112. 5 lbs. 100 
 
 Beans 7 6 lbs. 50 
 
 Rice 5.0 lbs. 50 
 
 Potatoes, Fresh 87 5 lbs. 70 
 
 Onions 25.0 lbs. 20 
 
 Tomatoes, No. 3 Can . . 6 .25 lbs. 10 
 
 Prunes 2.4 lbs. 30 
 
 Apples, Evp 8 lbs. 10 
 
 Peaches, Evp 8 lbs. 10 
 
 Jam, Blackberry 4.0 lbs. 50 
 
 Coffee, R. & G 7.0 lbs. 100 
 
 Sugar 20.0 lbs. 100 
 
 Salt 4.0 lbs. 100 
 
 Pepper, Black 25 lbs. 100 
 
 Baking Powder 5 lbs. 100 
 
 Lard 4.0 lbs. 100 
 
 Butter 3.125 lbs. 100 
 
 Lemon Extract 1 .4 oz. 100 
 
 Syrup 1.0 gal. 100 
 
 Vinegar 25 gal. 50 
 
 Pickles 25 gal 50 
 
 In figuring, for 100 by this method you use 
 the decimal multiplier for final result. 
 
 57 
 
1 I Jill 
 
 \rli<-l«- liii. |ik. Ilk. |ik. (it. pU 
 
 U.S. llw. Il,s. Ihs. Ilw. ox. 
 
 Apples .. 4« 12 6 3 IJ 12 
 
 Api.Ios, Kvp 2-4 6 3 IJ J 6 
 
 Harley 48 12 6 3 1 i 12 
 
 Hpiius. Drieil... 60 1.') 7 J 3 J 1} 15 
 
 Hecta 56 11 7 3 J IJ 14 
 
 Carrota 50 12} 6J 3 1.9 11 
 
 Beans 50 12i 6i 3 1.9 11 
 
 Com. Shelled .. . 56 11 7 31 1} 11 
 
 Corn, Pop 42 lOj 5| 21 1.6 10 
 
 Cornmeul 48 12 6 3 1 i 12 
 
 (;rai)es 48 12 6 3 IJ 12 
 
 Onions 56 11 7 31 1| 14 
 
 I'nrsnips 50 12} b\ 3 1.9 11 
 
 Teaches 48 12 6 3 U 12 
 
 IVarhcs. D 33 8 J 4i 2 I SJ 
 
 Peas 60 15 7i 3J l\ 12| 
 
 Phims 50 12i 6i 5 1.9 11 
 
 I'otaloes 60 l.'i 7i 31 1) 12 
 
 Potatoes. Swool. 50 12} 6 J 3 1.9 11 
 
 Tomatoes 50 I2{ 6 3} 1.9 11 
 
 Iiirnips 56 11 7 3} IJ 11 
 
 Wheat 56 11 7 3} 1} 11 
 
 Spiiui.h 18 4i 21 1 •> U 
 

 BASIC UNIT 
 
 3 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .03 
 
 1 
 
 .30 
 
 10 
 
 .06 
 
 2 
 
 .60 
 
 20 
 
 .09 
 
 3 
 
 .90 
 
 30 
 
 .12 
 
 4 
 
 1.20 
 
 40 
 
 .15 
 
 5 
 
 1.50 
 
 50 
 
 .18 
 
 6 
 
 1.80 
 
 60 
 
 .21 
 
 7 
 
 2.10 
 
 70 
 
 .24 
 
 8 
 
 2.40 
 
 80 
 
 .27 
 
 9 
 
 2.70 
 
 90 
 
 
 Basic Unit 3. 
 
 100 
 
 
 
 6. 
 
 200 
 
 
 
 9. 
 
 300 
 
 
 
 12. 
 
 400 
 
 
 
 15. 
 
 500 
 
 
 
 18. 
 
 600 
 
 
 
 21. 
 
 700 
 
 
 
 24. 
 
 800 
 
 
 
 27. 
 
 900 
 
 
 
 30. 
 
 1000 
 
 
 
 60. 
 
 2000 
 
 
 
 90. 
 
 3000 
 
 
 
 120. 
 
 4000 
 
 
 
 150. 
 
 5000 
 
 
 59 
 

 BASIC UNIT 
 
 1 
 
 I Ilit 
 
 rppHon Unit 
 
 I'orson 
 
 .04 
 
 1 
 
 .40 
 
 10 
 
 .08 
 
 2 
 
 .80 
 
 20 
 
 .12 
 
 3 
 
 1 20 
 
 30 
 
 10 
 
 4 
 
 1 60 
 
 40 
 
 .20 
 
 r, 
 
 2 00 
 
 50 
 
 .21 
 
 6 
 
 2 40 
 
 60 
 
 .28 
 
 7 
 
 2 80 
 
 70 
 
 32 
 
 8 
 
 3 20 
 
 80 
 
 .36 
 
 9 
 
 3 60 
 
 90 
 
 
 Hasic Uiiil 4 
 
 100 
 
 
 
 8. 
 
 200 
 
 
 
 12. 
 
 200 
 
 
 
 16. 
 
 400 
 
 
 
 20. 
 
 500 
 
 
 
 24. 
 
 600 
 
 
 
 28. 
 
 700 
 
 
 
 32 
 
 KOO 
 
 
 
 36 
 
 '»(!(» 
 
 
 
 40 
 
 10(10 
 
 
 
 80 
 
 2000 
 
 
 
 120. 
 
 3000 
 
 
 
 160. 
 
 4000 
 
 
 
 200. 
 
 5000 
 
 

 BASIC UNIT 
 
 5 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .05 
 
 1 
 
 .50 
 
 10 
 
 .10 
 
 2 
 
 1.00 
 
 20 
 
 .15 
 
 3 
 
 1.50 
 
 30 
 
 .20 
 
 4 
 
 2.00 
 
 40 
 
 .25 
 
 5 
 
 2.50 
 
 50 
 
 .30 
 
 6 
 
 3.00 
 
 60 
 
 .35 
 
 7 
 
 3 50 
 
 70 
 
 .40 
 
 8 
 
 4.00 
 
 80 
 
 .45 
 
 9 
 
 4.50 
 
 90 
 
 
 Basic Unit 5. 
 
 100 
 
 
 
 10. 
 
 200 
 
 
 
 15. 
 
 300 
 
 
 
 20. 
 
 400 
 
 
 
 25. 
 
 500 
 
 
 
 30. 
 
 600 
 
 
 
 35. 
 
 700 
 
 
 
 40. 
 
 800 
 
 
 
 45. 
 
 900 
 
 
 
 50. 
 
 1000 
 
 
 
 100. 
 
 2000 
 
 
 
 150. 
 
 3000 
 
 
 
 200. 
 
 4000 
 
 
 
 250. 
 
 5000 
 
 
 61 
 

 BASIC 
 
 UNIT 
 
 6 
 
 Unit 
 
 Person 
 
 Unit 
 
 Pef»on 
 
 .06 
 
 1 
 
 60 
 
 10 
 
 .12 
 
 2 
 
 1 .20 
 
 20 
 
 IH 
 
 3 
 
 1 80 
 
 30 
 
 .21 
 
 4 
 
 2 40 
 
 40 
 
 .30 
 
 5 
 
 3.00 
 
 50 
 
 36 
 
 6 
 
 3 60 
 
 60 
 
 .42 
 
 7 
 
 4 20 
 
 70 
 
 .48 
 
 8 
 
 4 80 
 
 80 
 
 .54 
 
 9 
 
 5.40 
 
 90 
 
 
 Basic Unit 
 
 6 
 
 100 
 
 
 
 12 
 
 200 
 
 
 
 18 
 
 300 
 
 
 
 24. 
 
 400 
 
 
 
 30. 
 
 500 
 
 
 
 36. 
 
 600 
 
 
 
 42. 
 
 700 
 
 
 
 48. 
 
 800 
 
 
 
 54 
 
 0(10 
 
 
 
 60. 
 
 lOllO 
 
 
 
 120. 
 
 2000 
 
 
 
 180. 
 
 3000 
 
 
 
 240. 
 
 4000 
 
 
 
 300. 
 
 5000 
 
 

 
 
 
 
 BASIC UNIT 
 
 7 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .07 
 
 1 
 
 .70 
 
 10 
 
 .14 
 
 2 
 
 1.40 
 
 20 
 
 .21 
 
 3 
 
 2.10 
 
 30 
 
 .28 
 
 4 
 
 2.80 
 
 40 
 
 .35 
 
 5 
 
 3.50 
 
 50 
 
 .42 
 
 6 
 
 4.20 
 
 60 
 
 .49 
 
 7 
 
 4.90 
 
 70 
 
 .56 
 
 8 
 
 5.60 
 
 80 
 
 .63 
 
 9 
 
 6.63 
 
 90 
 
 
 Basic Unit 7 . 
 
 100 
 
 
 
 14. 
 
 200 
 
 
 
 21. 
 
 300 
 
 
 
 28. 
 
 400 
 
 
 
 35. 
 
 500 
 
 
 
 42. 
 
 500 
 
 
 
 49. 
 
 700 
 
 
 
 56. 
 
 800 
 
 
 
 63. 
 
 900 
 
 
 
 70. 
 
 1000 
 
 
 
 140. 
 
 2000 
 
 
 
 210. 
 
 3000 
 
 
 
 280. 
 
 4000 
 
 
 
 350. 
 
 5000 
 
 
 63 
 

 BASIC I NIT 
 
 a 
 
 Unit 
 
 Prrenn Unit 
 
 J'crsofi 
 
 08 
 
 1 
 
 80 
 
 10 
 
 .16 
 
 2 
 
 1 60 
 
 20 
 
 .24 
 
 3 
 
 2.40 
 
 30 
 
 32 
 
 4 
 
 3 20 
 
 40 
 
 .10 
 
 5 
 
 4 00 
 
 50 
 
 48 
 
 6 
 
 4 80 
 
 60 
 
 .56 
 
 7 
 
 5 60 
 
 70 
 
 64 
 
 8 
 
 6 40 
 
 80 
 
 70 
 
 9 
 
 7 20 
 
 90 
 
 
 Ihin'n- Unit 8. 
 
 100 
 
 
 
 16. 
 
 200 
 
 
 
 24. 
 
 300 
 
 
 
 32. 
 
 400 
 
 
 
 40. 
 
 500 
 
 
 
 48. 
 
 600 
 
 
 
 56. 
 
 700 
 
 
 
 64. 
 
 800 
 
 
 
 70 
 
 900 
 
 
 
 80. 
 
 1000 
 
 
 
 160. 
 
 2000 
 
 
 
 240. 
 
 3000 
 
 
 
 320. 
 
 4000 
 
 
 
 400. 
 
 5000 
 
 

 BASIC UNIT 
 
 9 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .09 
 
 1 
 
 .90 
 
 10 
 
 .18 
 
 2 
 
 1.80 
 
 20 
 
 .27 
 
 3 
 
 2.70 
 
 30 
 
 .36 
 
 4 
 
 3.60 
 
 40 
 
 .45 
 
 5 
 
 4.50 
 
 50 
 
 .54 
 
 6 
 
 5.40 
 
 60 
 
 .63 
 
 7 
 
 6.30 
 
 70 
 
 .72 
 
 8 
 
 7.20 
 
 80 
 
 .81 
 
 9 
 
 8.10 
 
 90 
 
 
 Basic Unit 9 . 
 
 100 
 
 
 
 18. 
 
 200 
 
 
 
 27. 
 
 300 
 
 
 
 36. 
 
 400 
 
 
 
 45. 
 
 500 
 
 
 
 54. 
 
 600 
 
 
 
 63. 
 
 700 
 
 
 
 72. 
 
 800 
 
 
 
 81. 
 
 900 
 
 
 
 90. 
 
 1000 
 
 
 
 180. 
 
 2000 
 
 
 
 270. 
 
 3000 
 
 
 
 360. 
 
 4000 
 
 
 
 450. 
 
 5000 
 
 
 65 
 

 BASIC 
 
 LMT 
 
 10 
 
 i:nit 
 
 rereon Unit 
 
 I'rr«on 
 
 .10 
 
 1 
 
 10 
 
 10 
 
 .20 
 
 2 
 
 2 
 
 20 
 
 .30 
 
 3 
 
 3 
 
 30 
 
 .40 
 
 4 
 
 4.0 
 
 40 
 
 .50 
 
 5 
 
 5 
 
 50 
 
 .60 
 
 6 
 
 6 
 
 60 
 
 .70 
 
 7 
 
 7 
 
 70 
 
 .80 
 
 U 
 
 8 
 
 80 
 
 .90 
 
 9 
 
 9 
 
 90 
 
 
 Hasic IJuit 10 
 
 100 
 
 
 
 20. 
 
 200 
 
 
 
 30. 
 
 300 
 
 
 
 40. 
 
 400 
 
 
 
 50. 
 
 500 
 
 
 
 60. 
 
 600 
 
 
 
 70. 
 
 700 
 
 
 
 80. 
 
 800 
 
 
 
 90. 
 
 900 
 
 
 
 100. 
 
 1000 
 
 
 
 200. 
 
 20(»0 
 
 
 
 30U. 
 
 3000 
 
 
 
 too . 
 
 4000 
 
 
 
 500. 
 
 5000 
 
 

 BASIC UNIT 
 
 12 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .10 
 
 1 
 
 1.2 
 
 10 
 
 .20 
 
 2 
 
 2.4 
 
 20 
 
 .40 
 
 3 
 
 3.6 
 
 30 
 
 .50 
 
 4 
 
 4.8 
 
 40 
 
 .60 
 
 5 
 
 6.0 
 
 50 
 
 .70 
 
 6 
 
 7.2 
 
 60 
 
 .80 
 
 7 
 
 8.4 
 
 70 
 
 1.00 
 
 8 
 
 9.6 
 
 80 
 
 1.10 
 
 9 
 
 10.8 
 
 90 
 
 
 Basic Unit 12 . 
 
 100 
 
 
 
 24. 
 
 200 
 
 
 
 36. 
 
 300 
 
 
 
 48. 
 
 400 
 
 
 
 60. 
 
 500 
 
 
 
 72. 
 
 600 
 
 
 
 84. 
 
 700 
 
 
 
 96. 
 
 800 
 
 
 
 108. 
 
 900 
 
 
 
 120. 
 
 1000 
 
 
 
 240. 
 
 2000 
 
 
 
 360. 
 
 3000 
 
 
 
 480. 
 
 4000 
 
 
 
 600. 
 
 5000 
 
 
 67 
 

 BASIC l.Ml 
 
 13 
 
 Unit 
 
 Person Unit 
 
 Perwjn 
 
 .1 
 
 1 
 
 13 
 
 10 
 
 .3 
 
 n 
 
 2 6 
 
 20 
 
 .4 
 
 3 
 
 3 9 
 
 30 
 
 .5 
 
 4 
 
 5 2 
 
 40 
 
 .7 
 
 5 
 
 6 5 
 
 50 
 
 .8 
 
 6 
 
 7 8 
 
 60 
 
 .9 
 
 7 
 
 9 I 
 
 70 
 
 1 
 
 8 
 
 10 4 
 
 80 
 
 12 
 
 9 
 
 11 7 
 
 90 
 
 
 Bosic Unit 13 
 
 100 
 
 
 
 26. 
 
 200 
 
 
 
 39. 
 
 300 
 
 
 
 52. 
 
 400 
 
 
 
 65. 
 
 600 
 
 
 
 78. 
 
 600 
 
 
 
 91. 
 
 700 
 
 
 
 lot 
 
 800 
 
 
 
 117. 
 
 900 
 
 
 
 130. 
 
 1000 
 
 
 
 260. 
 
 2000 
 
 
 
 390. 
 
 3000 
 
 
 
 520. 
 
 4000 
 
 
 
 650. 
 
 5000 
 
 
 68 
 

 BASIC UNIT 
 
 |14 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .1 
 
 1 
 
 14 
 
 10 
 
 .3 
 
 2 
 
 2.8 
 
 20 
 
 .4 
 
 3 
 
 4.2 
 
 30 
 
 .6 
 
 4 
 
 5.6 
 
 40 
 
 .7 
 
 5 
 
 7.0 
 
 50 
 
 .8 
 
 6 
 
 8.4 
 
 60 
 
 1.0 
 
 7 
 
 9 8 
 
 70 
 
 1.1 
 
 8 
 
 11.2 
 
 80 
 
 13 
 
 9 
 
 12.6 
 
 90 
 
 
 Basic Unit 14 . 
 
 100 
 
 
 
 28. 
 
 200 
 
 
 
 42. 
 
 300 
 
 
 
 56. 
 
 400 
 
 
 
 70. 
 
 500 
 
 
 
 84. 
 
 600 
 
 
 
 98. 
 
 700 
 
 
 
 112. 
 
 800 
 
 
 , 
 
 126. 
 
 900 
 
 
 
 140. 
 
 1000 
 
 
 
 280. 
 
 2000 
 
 
 
 420. 
 
 3000 
 
 
 
 560. 
 
 4000 
 
 
 
 700. 
 
 5000 
 
 
 69 
 

 hash: umt 
 
 ir> 
 
 I 'nit 
 
 Person Unit 
 
 Person 
 
 2 
 
 1 
 
 IS 
 
 10 
 
 .3 
 
 2 
 
 3 
 
 20 
 
 .5 
 
 3 
 
 4.5 
 
 30 
 
 .6 
 
 4 
 
 6 
 
 40 
 
 .8 
 
 5 
 
 7 5 
 
 50 
 
 .9 
 
 6 
 
 9 
 
 60 
 
 11 
 
 7 
 
 10 5 
 
 70 
 
 12 
 
 8 
 
 12 
 
 80 
 
 14 
 
 9 
 
 13 5 
 
 90 
 
 
 Hasic Unit 15 
 
 100 
 
 
 
 30. 
 
 200 
 
 
 
 40. 
 
 300 
 
 
 
 60. 
 
 400 
 
 
 
 73. 
 
 500 
 
 
 
 90. 
 
 600 
 
 
 
 105. 
 
 700 
 
 
 
 120. 
 
 800 
 
 
 
 135 
 
 900 
 
 
 
 350. 
 
 1000 
 
 
 
 300. 
 
 2000 
 
 
 
 450 . 
 
 3000 
 
 
 
 600. 
 
 4000 
 
 
 
 750. 
 
 5000 
 
 

 BASIC UNIT 
 
 16 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .2 
 
 1 
 
 1.6 
 
 10 
 
 .3 
 
 2 
 
 3.2 
 
 20 
 
 .5 
 
 3 
 
 4.8 
 
 30 
 
 .6 
 
 4 
 
 6.4 
 
 40 
 
 .8 
 
 5 
 
 8.0 
 
 50 
 
 1.0 
 
 6 
 
 9.6 
 
 60 
 
 1.1 
 
 7 
 
 11.2 
 
 70 
 
 1.3 
 
 8 
 
 12.8 
 
 80 
 
 1.4 
 
 9 
 
 14 4 
 
 90 
 
 
 Basic Unit 16 . 
 
 100 
 
 
 
 32. 
 
 200 
 
 
 
 48. 
 
 300 
 
 
 
 64. 
 
 400 
 
 
 
 80. 
 
 500 
 
 
 
 96. 
 
 600 
 
 
 
 112. 
 
 700 
 
 
 
 128. 
 
 800 
 
 
 
 144. 
 
 900 
 
 
 
 160. 
 
 1000 
 
 
 
 320. 
 
 2000 
 
 
 
 480. 
 
 ' 3000 
 
 
 
 640. 
 
 4000 
 
 
 
 800. 
 
 5000 
 
 
 71 
 

 BASIC 
 
 UNIT 
 
 17 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .2 
 
 1 
 
 1.7 
 
 10 
 
 .3 
 
 2 
 
 3 4 
 
 20 
 
 .5 
 
 3 
 
 5 1 
 
 30 
 
 .7 
 
 4 
 
 6.8 
 
 40 
 
 .9 
 
 5 
 
 8 5 
 
 50 
 
 1.0 
 
 6 
 
 10 2 
 
 60 
 
 1.2 
 
 7 
 
 11 9 
 
 70 
 
 1.4 
 
 8 
 
 13 6 
 
 80 
 
 15 
 
 9 
 
 15.3 
 
 90 
 
 
 Basic Unit 17 . 
 
 100 
 
 
 
 34. 
 
 200 
 
 
 
 51. 
 
 300 
 
 
 
 68. 
 
 400 
 
 
 
 85. 
 
 500 
 
 
 
 102. 
 
 600 
 
 
 
 119. 
 
 TOO 
 
 
 
 136. 
 
 800 
 
 
 
 153. 
 
 900 
 
 
 
 170. 
 
 1000 
 
 
 
 3 to. 
 
 2000 
 
 
 
 510. 
 
 3000 
 
 
 
 680. 
 
 40(»0 
 
 
 
 850. 
 
 5000 
 
 
 TZ 
 

 BASIC UNIT 
 
 18 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .2 
 
 1 
 
 1.8 
 
 10 
 
 .4 
 
 2 
 
 3.6 
 
 20 
 
 .5 
 
 3 
 
 5.4 
 
 30 
 
 .7 
 
 4 
 
 7.2 
 
 40 
 
 .9 
 
 5 
 
 9.0 
 
 50 
 
 1.1 
 
 6 
 
 10.8 
 
 60 
 
 1.3 
 
 7 
 
 12.6 
 
 70 
 
 1.4 
 
 8 
 
 14.4 
 
 80 
 
 1.6 
 
 9 
 
 16.2 
 
 90 
 
 
 Basic Unit 18 . 
 
 100 
 
 
 
 36. 
 
 200 
 
 
 
 54. 
 
 300 
 
 
 
 72. 
 
 400 
 
 
 
 90. 
 
 500 
 
 
 
 108. 
 
 600 
 
 
 
 126. 
 
 700 
 
 
 
 144. 
 
 800 
 
 
 
 162. 
 
 900 
 
 
 
 180. 
 
 1000 
 
 
 
 360. 
 
 2000 
 
 
 
 540. 
 
 3000 
 
 
 
 720. 
 
 4000 
 
 
 
 900. 
 
 5000 
 
 
 73 
 

 HASIC IMI 
 
 19 
 
 Hnil 
 
 Person - Unit 
 
 Person 
 
 .2 
 
 1 
 
 19 
 
 10 
 
 .4 
 
 2 
 
 3 8 
 
 20 
 
 .6 
 
 3 
 
 5 4 
 
 30 
 
 .8 
 
 4 
 
 7.6 
 
 40 
 
 10 
 
 5 
 
 9 5 
 
 50 
 
 11 
 
 6 
 
 11 4 
 
 60 
 
 13 
 
 7 
 
 13 3 
 
 70 
 
 1 5 
 
 8 
 
 15 2 
 
 80 
 
 17 
 
 9 
 
 17.1 
 
 90 
 
 
 Basic Unit 19 . 
 
 100 
 
 
 
 38. 
 
 200 
 
 
 
 57. 
 
 300 
 
 
 
 76. 
 
 400 
 
 
 
 95. 
 
 500 
 
 
 
 114. 
 
 OUO 
 
 
 
 133. 
 
 TOO 
 
 
 
 152. 
 
 BOO 
 
 
 
 171 
 
 you 
 
 
 
 I'M) 
 
 1000 
 
 
 
 3»0. 
 
 2000 
 
 
 
 570. 
 
 3000 
 
 
 
 760. 
 
 4000 
 
 
 
 950. 
 
 SOOO 
 
 
 74 
 

 BASIC UNIT 
 
 20 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .2 
 
 1 
 
 2.0 
 
 10 
 
 .4 
 
 2 
 
 4.0 
 
 20 
 
 .6 
 
 3 
 
 6.0 
 
 30 
 
 .8 
 
 4 
 
 8.0 
 
 40 
 
 1.0 
 
 5 
 
 10.0 
 
 50 . 
 
 1.2 
 
 6 
 
 12.0 
 
 60 
 
 1.4 
 
 7 
 
 14.0 
 
 70 
 
 1.6 
 
 8 
 
 16.0 
 
 80 
 
 1.8 
 
 9 
 
 18.0 
 
 90 
 
 
 Basic Unit 20 .0 
 
 100 
 
 
 
 40. 
 
 200 
 
 
 
 60. 
 
 300 
 
 
 
 80. 
 
 400 
 
 
 
 100. 
 
 500 
 
 
 
 120. 
 
 600 
 
 
 
 140. 
 
 700 
 
 
 
 160. 
 
 800 
 
 
 
 180. 
 
 900 
 
 
 
 200. 
 
 1000 
 
 
 
 400. 
 
 2000 
 
 
 
 600. 
 
 3000 
 
 
 
 800. 
 
 4000 
 
 
 
 1000. 
 
 5000 
 
 
 75 
 

 BASIC 
 
 LMT 
 
 22 
 
 Unit 
 
 Peraon 
 
 Unit 
 
 Person 
 
 .2 
 
 1 
 
 2 2 
 
 10 
 
 4 
 
 2 
 
 4 4 
 
 20 
 
 .7 
 
 3 
 
 6 6 
 
 30 
 
 .9 
 
 4 
 
 8.8 
 
 40 
 
 11 
 
 5 
 
 11 
 
 50 
 
 13 
 
 6 
 
 13.2 
 
 60 
 
 15 
 
 7 
 
 15.4 
 
 70 
 
 18 
 
 8 
 
 17 6 
 
 80 
 
 2 
 
 9 
 
 19 8 
 
 90 
 
 
 Basic Unit 
 
 22. 
 
 100 
 
 
 
 44 
 
 200 
 
 
 
 66. 
 
 300 
 
 
 
 88. 
 
 400 
 
 
 
 110. 
 
 500 
 
 
 
 132. 
 
 600 
 
 
 
 154. 
 
 700 
 
 
 
 176. 
 
 800 
 
 
 
 198. 
 
 900 
 
 
 
 220. 
 
 1000 
 
 
 
 410. 
 
 2000 
 
 
 
 660. 
 
 3000 
 
 
 
 880. 
 
 4000 
 
 
 
 1100. 
 
 5000 
 
 

 BASIC UNIT 
 
 24 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .2 
 
 1 
 
 2.4 
 
 10 
 
 .5 
 
 2 
 
 4.8 
 
 20 
 
 .7 
 
 3 
 
 7.2 
 
 30 
 
 1.0 
 
 4 
 
 9.6 
 
 40 
 
 1.2 
 
 5 
 
 12.0 
 
 50 
 
 1.4 
 
 6 
 
 14.4 
 
 60 
 
 1.7 
 
 7 
 
 16.8 
 
 70 
 
 1.9 
 
 8 
 
 19.2 
 
 80 
 
 2.2 
 
 9 
 
 21.6 
 
 90 
 
 
 Basic Unit 24. 
 
 100 
 
 
 
 48. 
 
 200 
 
 
 
 72. 
 
 300 
 
 
 
 96. 
 
 400 
 
 
 
 120. 
 
 500 
 
 
 
 144. 
 
 600 
 
 
 
 168. 
 
 700 
 
 
 
 192. 
 
 800 
 
 
 
 216. 
 
 900 
 
 
 
 240. 
 
 1000 
 
 
 
 480. 
 
 2000 
 
 
 
 720. 
 
 3000 
 
 
 
 960. 
 
 4000 
 
 
 
 1200. 
 
 5000 
 
 

 BASK 
 
 : I. MI 
 
 25 
 
 Unit 
 
 Person 
 
 Unit 
 
 Pernon 
 
 .3 
 
 1 
 
 2 5 
 
 10 
 
 .5 
 
 2 
 
 5 
 
 20 
 
 .8 
 
 3 
 
 7.5 
 
 30 
 
 I 
 
 4 
 
 10 
 
 10 
 
 1.3 
 
 S 
 
 12 5 
 
 50 
 
 1 .5 
 
 6 
 
 15 
 
 (.0 
 
 1.8 
 
 7 
 
 17 5 
 
 70 
 
 2 
 
 8 
 
 20 
 
 80 
 
 2 3 
 
 9 
 
 22 5 
 
 90 
 
 
 Kasic Uui 
 
 1 25. 
 
 100 
 
 
 
 50. 
 
 200 
 
 
 
 75. 
 
 300 
 
 
 
 100. 
 
 400 
 
 
 
 125. 
 
 500 
 
 
 
 150. 
 
 600 
 
 
 
 175. 
 
 700 
 
 
 
 200. 
 
 800 
 
 
 
 225. 
 
 000 
 
 
 
 250. 
 
 1000 
 
 
 
 500. 
 
 2000 
 
 
 
 750. 
 
 3000 
 
 
 
 1000. 
 
 4000 
 
 
 
 1250. 
 
 5000 
 
 
 7tt 
 

 BASIC UNIT 
 
 26 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .3 
 
 1 
 
 2.6 
 
 10 
 
 .5 
 
 2 
 
 5.2 
 
 20 
 
 .8 
 
 3 
 
 7.8 
 
 30 
 
 1.0 
 
 4 
 
 10.4 
 
 40 
 
 1.3 
 
 5 
 
 13.0 
 
 50 
 
 1.6 
 
 6 
 
 15.6 
 
 60 
 
 1.8 
 
 7 
 
 18.2 
 
 70 
 
 2.1 
 
 8 
 
 20.8 
 
 80 
 
 2.3 
 
 9 
 
 23.4 
 
 90 
 
 
 Basic Unit 26 . 
 
 100 
 
 
 
 52. 
 
 200 
 
 
 
 78. 
 
 300 
 
 
 
 104. 
 
 400 
 
 
 
 130. 
 
 500 
 
 
 
 156. 
 
 600 
 
 
 
 182. 
 
 700 
 
 
 
 208. 
 
 800 
 
 
 
 234. 
 
 900 
 
 
 
 260. 
 
 1000 
 
 
 
 520. 
 
 2000 
 
 
 
 780. 
 
 3000 
 
 
 
 1040. 
 
 4000 
 
 
 
 1300. 
 
 5000 
 
 
 79 
 

 BASIC UNIT 
 
 28 
 
 Unit 
 
 Person Unit 
 
 IVnton 
 
 3 
 
 1 
 
 2.8 
 
 10 
 
 .6 
 
 o 
 
 5 6 
 
 20 
 
 .8 
 
 3 
 
 8 4 
 
 30 
 
 11 
 
 4 
 
 11 2 
 
 40 
 
 1.4 
 
 5 
 
 MO 
 
 50 
 
 17 
 
 6 
 
 16.8 
 
 60 
 
 2 
 
 7 
 
 19.6 
 
 70 
 
 2 2 
 
 8 
 
 22 4 
 
 80 
 
 2 5 
 
 9 
 
 25 2 
 
 90 
 
 
 Basic Unit 28 . 
 
 100 
 
 
 
 56. 
 
 200 
 
 
 
 84. 
 
 300 
 
 
 
 112. 
 
 400 
 
 
 
 140. 
 
 500 
 
 
 
 168. 
 
 600 
 
 
 
 196 
 
 700 
 
 
 
 224. 
 
 800 
 
 
 
 oro 
 
 ')00 
 
 
 
 280. 
 
 1000 
 
 
 
 560. 
 
 2000 
 
 
 
 840. 
 
 3000 
 
 
 
 1120. 
 
 4000 
 
 
 
 1400. 
 
 5000 
 
 

 BASIC 
 
 UNIT 
 
 30 
 
 Unit 
 
 Person 
 
 Unit 
 
 Person 
 
 .3 
 
 1 
 
 3.0 
 
 10 
 
 .6 
 
 2 
 
 6.0 
 
 20 
 
 .9 
 
 3 
 
 9.0 
 
 30 
 
 1.2 
 
 4 
 
 12.0 
 
 40 
 
 1.5 
 
 5 
 
 15.0 
 
 50 
 
 1.8 
 
 6 
 
 18.0 
 
 60 
 
 2.1 
 
 7 
 
 21.0 
 
 70 
 
 2.4 
 
 8 
 
 24.0 
 
 80 
 
 2.7 
 
 9 
 
 27.0 
 
 90 
 
 
 Basic Unit 
 
 30. 
 
 100 
 
 
 
 60. 
 
 200 
 
 
 
 90. 
 
 300 
 
 
 
 120. 
 
 400 
 
 
 
 150. 
 
 500 
 
 
 
 180. 
 
 600 
 
 
 
 210. 
 
 700 
 
 
 
 240. 
 
 800 
 
 
 
 270. 
 
 900 
 
 
 
 300. 
 
 1000 
 
 
 
 600. 
 
 2000 
 
 
 
 900. 
 
 3000 
 
 
 
 1200. 
 
 4000 
 
 
 
 1500. 
 
 5000 
 
 
 81 
 

 BASIC 
 
 IN IT 
 
 32 
 
 Unit 
 
 Person 
 
 Unit 
 
 Person 
 
 .3 
 
 1 
 
 3 2 
 
 10 
 
 .6 
 
 2 
 
 6 1 
 
 20 
 
 1.0 
 
 3 
 
 9 6 
 
 30 
 
 13 
 
 4 
 
 12 8 
 
 40 
 
 1.6 
 
 5 
 
 16 U 
 
 50 
 
 1.9 
 
 6 
 
 19 2 
 
 60 
 
 2.2 
 
 7 
 
 22 t 
 
 70 
 
 2.6 
 
 8 
 
 25 6 
 
 80 
 
 2.9 
 
 9 
 
 28 8 
 
 90 
 
 
 Basic Unit 
 
 32. 
 
 100 
 
 
 
 6i. 
 
 200 
 
 
 
 96. 
 
 300 
 
 
 
 128. 
 
 400 
 
 
 
 160. 
 
 500 
 
 
 
 192. 
 
 600 
 
 
 
 OO.i 
 
 700 
 
 
 
 256 
 
 800 
 
 
 
 288 
 
 <»(»0 
 
 
 
 320. 
 
 1000 
 
 
 
 640. 
 
 2000 
 
 
 
 960. 
 
 3000 
 
 
 
 1280. 
 
 4000 
 
 
 
 1600. 
 
 5000 
 
 

 BASIC 
 
 UNIT 
 
 34 
 
 Unit 
 
 Person 
 
 Unit 
 
 Person 
 
 .3 
 
 1 
 
 3.4 
 
 10 
 
 .7 
 
 2 
 
 6.8 
 
 20 
 
 1.0 
 
 3 
 
 10.2 
 
 30 
 
 1.4 
 
 4 
 
 13.6 
 
 40 
 
 1.7 
 
 5 
 
 17.0 
 
 50 
 
 2.0 
 
 6 
 
 20.4 
 
 60 
 
 2.4 
 
 7 
 
 23.8 
 
 70 
 
 2.7 
 
 8 
 
 27.2 
 
 80 
 
 3.1 
 
 9 
 
 30.6 
 
 90 
 
 
 Basic Unit 
 
 34. 
 
 100 
 
 
 
 68. 
 
 200 
 
 
 
 102. 
 
 300 
 
 
 
 136. 
 
 400 
 
 
 
 170. 
 
 500 
 
 
 
 204. 
 
 600 
 
 
 
 238. 
 
 700 
 
 
 
 272. 
 
 800 
 
 
 
 306. 
 
 900 
 
 
 
 340. 
 
 1000 
 
 
 
 680. 
 
 2000 
 
 
 
 1020. 
 
 3000 
 
 
 
 1360. 
 
 4000 
 
 
 
 1700. 
 
 5000 
 
 
 83 
 

 BASIC 
 
 UNIT 
 
 35 
 
 Unit 
 
 IVrRon 
 
 llmt 
 
 P«»rRf>ii 
 
 .4 
 
 1 
 
 3.5 
 
 10 
 
 .7 
 
 2 
 
 7 
 
 20 
 
 11 
 
 3 
 
 10 5 
 
 30 
 
 1.4 
 
 4 
 
 14 
 
 40 
 
 1.8 
 
 5 
 
 17 5 
 
 50 
 
 2.1 
 
 6 
 
 21 
 
 60 
 
 2 5 
 
 7 
 
 24 5 
 
 70 
 
 2 
 
 8 
 
 2B 
 
 80 
 
 3 2 
 
 9 
 
 31 5 
 
 90 
 
 
 Hasic Unit 
 
 SS. 
 
 100 
 
 
 
 70. 
 
 200 
 
 
 
 105. 
 
 300 
 
 
 
 140. 
 
 400 
 
 
 
 175. 
 
 500 
 
 
 
 210. 
 
 600 
 
 
 
 245. 
 
 700 
 
 
 
 2110. 
 
 800 
 
 
 
 315. 
 
 000 
 
 
 
 350. 
 
 1000 
 
 
 
 700. 
 
 2000 
 
 
 
 1050 . 
 
 3000 
 
 
 
 1400. 
 
 4000 
 
 
 
 1750. 
 
 5000 
 
 
 84 
 

 BASIC 
 
 UNIT 
 
 36 
 
 Unit 
 
 Person 
 
 Unit 
 
 Person 
 
 .4 
 
 1 
 
 3.6 
 
 10 
 
 .7 
 
 2 
 
 7.2 
 
 20 
 
 1.1 
 
 3 
 
 10.8 
 
 30 
 
 1.4 
 
 4 
 
 14.4 
 
 40 
 
 1.8 
 
 5 
 
 18.0 
 
 50 
 
 2.2 
 
 6 
 
 21.6 
 
 60 
 
 2.5 
 
 7 
 
 25.2 
 
 70 
 
 2.9 
 
 8 
 
 28.8 
 
 80 
 
 3.2 
 
 9 
 
 32.4 
 
 90 
 
 
 Basic Unit 
 
 36. 
 
 100 
 
 
 
 72. 
 
 200 
 
 
 
 108. 
 
 300 
 
 
 
 144. 
 
 100 
 
 
 
 180. 
 
 500 
 
 
 
 216. 
 
 600 
 
 
 
 252. 
 
 700 
 
 
 
 288. 
 
 800 
 
 
 
 324. 
 
 900 
 
 
 
 360. 
 
 1000 
 
 
 
 720. 
 
 2000 
 
 
 
 1080. 
 
 3000 
 
 
 
 1440. 
 
 4000 
 
 
 
 1800. 
 
 5000 
 
 • 
 
 85 
 

 HASIC 
 
 IMT 
 
 :i« 
 
 Unit 
 
 Poreon 
 
 Unit 
 
 Person 
 
 .4 
 
 1 
 
 3 8 
 
 10 
 
 .8 
 
 2 
 
 7 6 
 
 20 
 
 1 I 
 
 3 
 
 11 4 
 
 30 
 
 1 5 
 
 4 
 
 15 2 
 
 40 
 
 1.9 
 
 5 
 
 19.0 
 
 50 
 
 2.3 
 
 6 
 
 22 8 
 
 60 
 
 2.7 
 
 7 
 
 26 6 
 
 70 
 
 3.0 
 
 8 
 
 30.4 
 
 80 
 
 3 1 
 
 9 
 
 34 2 
 
 90 
 
 
 Hiisic Unit 
 
 38 
 
 100 
 
 
 
 76. 
 
 200 
 
 
 
 114. 
 
 300 
 
 
 
 152. 
 
 400 
 
 
 
 190. 
 
 500 
 
 
 
 228. 
 
 600 
 
 
 
 266. 
 
 700 
 
 
 
 304. 
 
 800 
 
 
 
 312. 
 
 900 
 
 
 
 380. 
 
 1000 
 
 
 
 760. 
 
 2000 
 
 
 
 1140. 
 
 3000 
 
 
 
 1520. 
 
 4000 
 
 
 
 1900. 
 
 5000 
 
 

 BASIC UNIT 
 
 40 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .4 
 
 1 
 
 4.0 
 
 10 
 
 .8 
 
 2 
 
 8.0 
 
 20 
 
 1.2 
 
 3 
 
 12.0 
 
 30 
 
 1.6 
 
 4 
 
 16.0 
 
 40 
 
 2.0 
 
 5 
 
 20.0 
 
 50 
 
 2.4 
 
 6 
 
 24.0 
 
 60 
 
 2.8 
 
 7 
 
 28.0 
 
 70 
 
 3 2 
 
 8 
 
 32.0 
 
 80 
 
 3.6 
 
 9 
 
 36.0 
 
 90 
 
 
 Basic Unit 40 . 
 
 100 
 
 
 
 80. 
 
 200 
 
 
 
 120. 
 
 300 
 
 
 
 160. 
 
 400 
 
 
 
 200. 
 
 500 
 
 
 
 240. 
 
 600 
 
 
 
 280. 
 
 700 
 
 
 
 320. 
 
 800 
 
 
 
 360. 
 
 900 
 
 
 
 400. 
 
 1000 
 
 
 
 800. 
 
 2000 
 
 
 
 1200. 
 
 3000 
 
 
 
 1600. 
 
 4000 
 
 
 
 2000. 
 
 5000 
 
 
 87 
 

 BAblC UNIT 
 
 12 
 
 Unit 
 
 Person Unit 
 
 I'crson 
 
 .4 
 
 1 
 
 4.2 
 
 10 
 
 .8 
 
 2 
 
 8.4 
 
 20 
 
 13 
 
 3 
 
 12 6 
 
 30 
 
 1.7 
 
 4 
 
 16.8 
 
 10 
 
 2.1 
 
 5 
 
 21.0 
 
 50 
 
 2.5 
 
 6 
 
 25.2 
 
 60 
 
 2.9 
 
 7 
 
 29.4 
 
 70 
 
 3 4 
 
 8 
 
 33 6 
 
 80 
 
 3 8 
 
 9 
 
 37 8 
 
 90 
 
 
 Basic Unit 42 . 
 
 100 
 
 
 
 81. 
 
 200 
 
 
 
 126. 
 
 3U0 
 
 
 
 168. 
 
 400 
 
 
 
 210. 
 
 500 
 
 
 
 252. 
 
 (.00 
 
 
 
 294. 
 
 700 
 
 
 
 336. 
 
 800 
 
 
 
 378. 
 
 000 
 
 
 
 420. 
 
 1000 
 
 
 
 810. 
 
 2000 
 
 
 
 1260. 
 
 3000 
 
 
 
 1680. 
 
 4000 
 
 
 
 2100. 
 
 5000 
 
 

 BASIC UNIT 
 
 43 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .4 
 
 1 
 
 4.3 
 
 10 
 
 .9 
 
 2 
 
 8.6 
 
 20 
 
 1.3 
 
 3 
 
 12.9 
 
 30 
 
 1.7 
 
 4 
 
 17.2 
 
 40 
 
 2.2 
 
 5 
 
 21.5 
 
 50 
 
 2.6 
 
 6 
 
 25.8 
 
 60 
 
 3.0 
 
 7 
 
 30.0 
 
 70 
 
 3.4 
 
 8 
 
 34.4 
 
 80 
 
 3.9 
 
 9 
 
 38.7 
 
 90 
 
 
 Basic Unit 43 . 
 
 100 
 
 
 
 86. 
 
 200 
 
 
 
 129. 
 
 300 
 
 
 
 172. 
 
 400 
 
 * 
 
 
 215. 
 
 500 
 
 
 
 258. 
 
 600 
 
 
 
 301. 
 
 700 
 
 
 
 344. 
 
 800 
 
 
 
 387. 
 
 900 
 
 
 
 430. 
 
 1000 
 
 
 
 860. 
 
 2000 
 
 
 
 1290. 
 
 3000 
 
 
 
 1720. 
 
 4000 
 
 
 
 2150. 
 
 5000 
 
 • 
 

 BASIC I. Ml 
 
 n 
 
 Unit 
 
 Person Unit 
 
 IVreon 
 
 .4 
 
 1 
 
 4 4 
 
 10 
 
 .9 
 
 2 
 
 8 8 
 
 20 
 
 1 3 
 
 3 
 
 13 2 
 
 30 
 
 18 
 
 4 
 
 17 6 
 
 40 
 
 2 2 
 
 5 
 
 22 
 
 50 
 
 2.6 
 
 6 
 
 26 t 
 
 60 
 
 3.1 
 
 7 
 
 30 8 
 
 70 
 
 3 5 
 
 8 
 
 35 2 
 
 80 
 
 4.0 
 
 9 
 
 3'> b 
 
 <»0 
 
 
 Ho.sic Unit 44. 
 
 100 
 
 
 
 88. 
 
 200 
 
 
 
 132. 
 
 300 
 
 
 
 176. 
 
 400 
 
 
 
 220. 
 
 5(To 
 
 
 
 264. 
 
 bOO 
 
 
 
 308. 
 
 700 
 
 
 
 352. 
 
 800 
 
 
 
 396. 
 
 900 
 
 
 
 410. 
 
 1000 
 
 
 
 880 . 
 
 2000 
 
 
 
 1320. 
 
 3000 
 
 
 
 1760. 
 
 4000 
 
 
 
 2200. 
 
 5000 
 
 
 90 
 

 BASIC UNIT 
 
 45 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .5 
 
 1 
 
 4.5 
 
 10 
 
 .9 
 
 2 
 
 9.0 
 
 20 
 
 1.4 
 
 3 
 
 13.5 
 
 30 
 
 1.8 
 
 4 
 
 18.0 
 
 40 
 
 2.3 
 
 5 
 
 22.5 
 
 50 
 
 2.7 
 
 6 
 
 27.0 
 
 60 
 
 3.2 
 
 7 
 
 31.5 
 
 70 
 
 3.6 
 
 8 
 
 36.0 
 
 80 
 
 4.1 
 
 9 
 
 40.5 
 
 90 
 
 
 Basic Unit 45 . 
 
 100 
 
 
 
 90. 
 
 200 
 
 
 
 135. 
 
 300 
 
 
 
 180. 
 
 400 
 
 
 
 225. 
 
 500 
 
 
 
 270. 
 
 600 
 
 
 
 315. 
 
 700 
 
 
 
 360. 
 
 800 
 
 
 
 405. 
 
 900 
 
 
 
 450. 
 
 1000 
 
 
 
 900. 
 
 2000 
 
 
 
 1350. 
 
 3000 
 
 
 
 1800. 
 
 4000 
 
 
 
 2250. 
 
 5000 
 
 
 91 
 

 BASIC UNIT 
 
 46 
 
 Tiiit 
 
 Person Unit 
 
 Person 
 
 .5 
 
 1 
 
 4 6 
 
 10 
 
 .9 
 
 2 
 
 9.2 
 
 20 
 
 1 .4 
 
 3 
 
 13 8 
 
 30 
 
 1 H 
 
 1 
 
 18 4 
 
 40 
 
 2 3 
 
 5 
 
 23 
 
 50 
 
 2 8 
 
 6 
 
 27 6 
 
 60 
 
 3 2 
 
 7 
 
 32.2 
 
 TO 
 
 3.7 
 
 8 
 
 36 8 
 
 80 
 
 11 
 
 9 
 
 41 .4 
 
 90 
 
 
 Hasic Unit 46. 
 
 100 
 
 
 
 92. 
 
 200 
 
 
 
 138. 
 
 300 
 
 
 
 184. 
 
 400 
 
 
 
 230. 
 
 .''jOO 
 
 
 
 276. 
 
 (lOO 
 
 
 
 322. 
 
 TOO 
 
 
 
 368. 
 
 800 
 
 
 
 414 
 
 «)00 
 
 
 
 460 . 
 
 1000 
 
 
 
 •)20. 
 
 2000 
 
 
 
 1380. 
 
 3000 
 
 
 
 1840. 
 
 4000 
 
 
 
 2300. 
 
 5000 
 
 

 BASIC 
 
 UNIT 
 
 48 
 
 Unit 
 
 Person 
 
 Unit 
 
 Person 
 
 .5 
 
 1 
 
 4.8 
 
 10 
 
 1.0 
 
 2 
 
 9.6 
 
 20 
 
 1.4 
 
 3 
 
 14.4 
 
 30 
 
 1.9 
 
 4 
 
 10.2 
 
 40 
 
 2.4 
 
 5 
 
 24.0 
 
 50 
 
 2.9 
 
 6 
 
 28.8 
 
 60 
 
 3.4 
 
 7 
 
 33.6 
 
 70 
 
 3.8 
 
 8 
 
 38.4 
 
 80 
 
 4.3 
 
 9 
 
 43.2 
 
 90 
 
 
 Basic Unit 
 
 48. 
 
 100 
 
 
 
 96. 
 
 200 
 
 
 
 144. 
 
 300 
 
 
 
 192. 
 
 400 
 
 
 
 240. 
 
 500 
 
 
 
 288. 
 
 400 
 
 
 
 336. 
 
 700 
 
 
 
 384. 
 
 800 
 
 
 
 432. 
 
 900 
 
 
 
 480. 
 
 1000 
 
 
 
 960. 
 
 2000 
 
 
 
 1440. 
 
 3000 
 
 
 
 1920. 
 
 4000 
 
 
 
 2400 . 
 
 5000 
 
 
 93 
 

 IJA8IC 
 
 INIT 
 
 50 
 
 I'liit 
 
 Person Unit 
 
 IVrxon 
 
 .5 
 
 1 
 
 5 
 
 10 
 
 1.0 
 
 2 
 
 10 
 
 20 
 
 1.5 
 
 3 
 
 15 
 
 30 
 
 2.0 
 
 4 
 
 20 
 
 40 
 
 2.5 
 
 5 
 
 25.0 
 
 50 
 
 3 
 
 6 
 
 30 
 
 60 
 
 3 5 
 
 7 
 
 35.0 
 
 70 
 
 4 
 
 8 
 
 40 
 
 80 
 
 4 5 
 
 9 
 
 45.0 
 
 90 
 
 
 Husic Unit 50. 
 
 100 
 
 
 
 100. 
 
 200 
 
 
 
 150. 
 
 300 
 
 
 
 200. 
 
 400 
 
 
 
 250. 
 
 500 
 
 
 
 300. 
 
 600 
 
 
 
 350. 
 
 700 
 
 
 
 400. 
 
 800 
 
 
 
 450. 
 
 '>00 
 
 
 
 500. 
 
 1000 
 
 
 
 1000. 
 
 2000 
 
 
 
 1500. 
 
 3000 
 
 
 
 2000. 
 
 4000 
 
 
 
 2500 . 
 
 5000 
 
 
 94 
 

 BASIC 
 
 UNIT 
 
 75 
 
 Unit 
 
 Person Unit 
 
 Person 
 
 .8 
 
 1 
 
 7.5 
 
 10 
 
 1.5 
 
 2 
 
 15.0 
 
 20 
 
 2.3 
 
 3 
 
 22.5 
 
 30 
 
 3.0 
 
 4 
 
 30.0 
 
 40 
 
 3.8 
 
 5 
 
 37.5 
 
 50 
 
 4.5 
 
 6 
 
 45.0 
 
 60 
 
 5.3 
 
 7 
 
 52.0 
 
 70 
 
 6.0 
 
 8 
 
 60.0 
 
 80 
 
 6.8 
 
 9 
 
 67.5 
 
 90 
 
 
 Basic Unit 75 . 
 
 100 
 
 
 
 150. 
 
 200 
 
 
 
 225. 
 
 300 
 
 
 
 300. 
 
 400 
 
 
 
 375. 
 
 500 
 
 
 
 450. 
 
 600 
 
 
 
 525. 
 
 700 
 
 
 
 600. 
 
 800 
 
 
 
 675. 
 
 900 
 
 
 
 750. 
 
 1000 
 
 
 
 1500. 
 
 2000 
 
 
 
 2250. 
 
 3000 
 
 
 
 3000. 
 
 4000 
 
 
 
 3750. 
 
 5000 
 
 
 95 
 
MI<:MOHAM)rM 
 
WEIGHT OF ARTICLES (ARMY CUP). 
 (Cup measures 1| Pints) 
 
 Lb. Oz. 
 
 Apples, evaporated 7 
 
 Beans, pinto 1 4 
 
 Beans, white 1 6 
 
 Beans, lima : 1 3 
 
 Beans, red kid 1 3 
 
 Coffee, roasted, G 9 
 
 Corn Dried 14 
 
 Cornmeal 1 2 
 
 Currants 1 5 
 
 Eggs, broken 1 11 
 
 Flour 14 
 
 Hominy, fine 1 2 
 
 Milk, bulk 1 9 
 
 Oats, rolled 8 
 
 Peaches, evaporated 14 
 
 Peas, dried 1 4 
 
 Prunes, evaporated 14 
 
 Raisins 14 
 
 Rice 1 4 
 
 Salt, table 1 10 
 
 Syrup, can 2 
 
 Sugar, loaf 14 
 
 Sugar, white 1 3 
 
 Tea, mix 5 
 
 Tea, Young Hyson 9^ 
 
 REMARKS 
 
 16 tablespooafuls are 1 W. Cup 
 
 1 W. Cup is 8 oz. 
 
 2 W. Cups are 1 Pint 
 2 Pints are 1 Quart 
 
 4 Quarts are 1 Gallon 
 
 All measures are level full. 
 
 97 
 
AUnCLF, CONTAI.NER and PORTION 
 
 Articles 
 
 No. 
 2 
 
 No. 
 2J 
 
 • 
 No. 
 3 
 
 No. 
 10 
 
 .Mis- 
 eel. 
 
 Por- 
 tion 
 
 Canned Veg.t 
 
 A.sparagus .... 
 Heuns. can. . . . 
 Ueuns. Lima . . 
 Beans, string. . 
 
 f 'orn 
 
 I»ea8 1 
 
 260Z 
 i9oz 
 2O0Z 
 2O02 
 
 I60Z 
 lOoz 
 ISoz 
 
 3I0B 
 31oz 
 3I0X 
 3loz 
 
 31 oz 
 3I0Z 
 
 37m 
 
 •• 
 
 2 1b. 
 8 1b. 
 
 P^ 
 6 oz. 
 
 1 lb. 
 
 1 lb. 
 
 1 lb. 
 lea. 
 lea. 
 
 2 J lb 
 lib. 
 1 lb. 
 1 lb. 
 201b 
 
 ISot 
 I601 
 I60Z 
 I60Z 
 I80Z 
 I60Z 
 I60Z 
 
 lloi 
 
 5 
 6 
 6 
 5 
 8 
 6 
 
 Tomato 
 
 VeKetal>le«: 
 
 A.soaragus .... 
 
 Celery 
 
 Lettuce 
 
 Watercress. . . 
 
 Hadishes. bun. 
 FriiitM: 
 
 Hla(kl>erries . . 
 
 Currants 
 
 Grapefruit 
 
 Cantaloupe. . . 
 
 Pineapple. . . . 
 
 Ha.spberries. . . 
 
 Slrawl)errie8. . 
 
 \N hortlel)errie8 
 
 Watermelon . . 
 (banned: 
 
 Apricots 
 
 Cherries 
 
 Peaches 
 
 Pears 
 
 Pineapple. . . . 
 
 Plums 
 
 Preserves: 
 
 a 
 
 5 
 
 24 
 5 
 4 
 
 5 
 
 5 
 6 
 
 6 
 8 
 
 6 
 H 
 
 7 
 8 
 
 7 
 
 10 
 
 Jelly 
 
 Marmalade. . . 
 Ileiiiihrii: 
 
 < '.aiM-rH 
 
 Catsup 
 
 Chili Sauce. .. 
 Chow chow. . . 
 
 (Wierkins 
 
 Olives 
 
 Pi. kled Onions 
 Worcester 
 Sauce 
 
 10 
 10 
 
 4 
 4 
 
 1(1 
 1(1 
 12 
 ' 10 
 12 
 
 14 
 
ARTICLE, CONTAINER and PORTION 
 
 Articles 
 
 Misc. 
 
 Por- 
 tions 
 
 Canned Sea Food: 
 
 Salmon 
 
 15^ oz. 
 8f oz. 
 
 Igal. 
 35 lbs. 
 38 lbs. 
 12 lbs. 
 
 10 oz jar 
 14 " " 
 
 18 " " 
 26 " " 
 28 " " 
 
 28 oz. 
 
 19 oz. 
 4 lbs. 
 1 doz. 
 
 jr 
 
 1 gal. 
 
 2 oz. bot. 
 8 oz. bot. 
 8 oz. bot. 
 2 oz. bot. 
 
 4 
 
 
 2 
 
 Sea Food: 
 
 Oyster Stew 
 
 30 
 
 Whitefish 
 
 100 
 
 Halibut 
 
 100 
 
 Codfish, salt 
 
 100 
 
 Applebutter: 
 
 No. 8 
 
 4 
 
 No. 12 
 
 5 
 
 No. 16 
 
 7 
 
 No. 22 
 
 13 
 
 No. 30 
 
 15 
 
 Kraut, No. 3 
 
 5 
 
 Kraut, No. 2 
 
 3 
 
 
 12 
 
 Onions, green bun 
 
 20 
 
 Pickles 
 
 100 
 
 Rhubarb, fresh 
 
 6 
 
 
 60 
 
 Vanilla Extract 
 
 140 
 
 VaniUa Extract 
 
 540 
 
 
 540 
 
 Lemon Extract 
 
 140 
 
 99 
 
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THE COST PRICE 
 
 To 21 Mral Chart 
 
 TABLE 
 
 Stif^iir 
 
 (A) 
 
 10 1b 
 
 Syriii) 
 
 
 vukL : 
 
 60 " 
 
 Cutr.-.- 
 
 26 lb. 
 
 Milk 
 
 10 can 
 
 Hr.-ad 
 
 6 lb. 
 
 Hntler 
 
 50 " 
 
 KI.Mir 
 
 5 " 
 
 HakiiiK Powder 
 
 I'dliitoes 
 
 30 can 
 
 2 lb. 
 
 l.ard 
 
 18 " 
 
 Links, fresh 
 
 17 ■ 
 
 Apples 
 
 3 ■ 
 
 Ho-f 
 
 18 • 
 
 
 •> • 
 
 ( lornflakes 
 
 35 ■ 
 
 
 32 dox. 
 
 Ciiiitaloupe 
 
 5 each 
 
 
 8 lb. 
 
 Oata. rolled 
 
 5 " 
 
 Satisaffp 
 
 . . . . 17 " 
 
 
 30 • 
 
 H«'aiis white 
 
 6 • 
 
 
 
 Fish 
 
 IH " 
 
 
 
 ( 'iiiotis, (I 
 
 2S dot. 
 
 
 5 lb. 
 
 I uniat<»«^ 
 
 
 I^j;j;pliint ... 
 
 n • 
 
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 14 * 
 
 iN'piM'fs (i 
 
 1 pnrh 
 
 P.-aches 
 
 16 lb 
 
 
 16 " 
 
 Tea 
 
 30 • 
 
 Maron 
 
 Hire 
 
 24 " 
 
 5 • 
 
 
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 < lahhaKe 
 
 Slan-h 
 
 I/<*nions 
 
 2 " 
 
 5 ' 
 
 25 do«. 
 
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