38 MANUAL FOR NONCOMMISSIONED OFFICERS. 



Then rest the meat can and cup over the trench and start 

 cooking. Either may be supported, if necessary, with green 

 sticlis. If you can not scrape a trench in the soil, build one 

 up out of rocks or with two parallel logs. 



The following recipes have been furnished from the office of 

 the Quartermaster General, United States Army : 



Coffee. — Fill the cup two-thirds full of water and bring 

 to a boil. Add one heaping spoonful of coffee and stir well, 

 adding one spoonful of sugar if desired. Boil five minutes and 

 then set it to the side of the fire to simmer for about 10 

 minutes. Then, to clear the coffee, throw in a spoonful or two 

 of cokl water. This coffee is of medium strength and is within 

 the limit of the ration if made but twice a day. 



Cocoa. — Take two-thirds of a cupful of water, bring to a boil, 

 add one heaping spoonful of cocoa, and stir until dissolved. 

 Add one spoonful of sugar, if desired, and boil for five 

 minutes. 



Chocolate. — Take two-thirds of a cupful of water, bring to 

 a boil, add a piece of chocolate about the size of a hickory 

 nut, breaking or cutting it into small pieces and stirring until 

 dissolved. Add one spoonful of sugar, if desired, and boil for 

 five minutes. 



Tea. — Take two-thirds of a cupful of water, bring to a boil, 

 add one-half of a level spoonful of tea, and then let it stand 

 or " draw " for three minutes. If allowed to stand longer 

 th« tea will get bitter, unless separated from the tea leaves. 



MEATS. 



\ Bacon. — Cut slices about five to the inch, three of which 

 should generally be sufiicient for one man for one meal. Place 

 in a meat can with about one-half inch of cold water. Let 

 come to a boil and then pour the water off. Fry over a brisk 

 fire, turning the bacon once and quickly browning it. Remove 

 the biicon to lid of meat can, leaving the grease for frying 

 potatoes, onions, rice, flapjacks, etc., according to recipe. 



Fresh meat (to fry). — To fry, a small amount of grease (one 

 to two spoonfuls) is necessary. Put grease in the meat can 

 and let come to a smoking temperature, then drop in the steak 

 and, if about one-half inch thick, let fry for about one minute 



