t stones or
bricks, care being taken to so place the stones that the draft will
pass between them. The mess pan can be placed on the stones, across
the fire, and the cup for boiling the coffee at the end away from the
draft where it will get the most heat.

This method will, as a rule, be necessary on rocky or stony ground.

=1258. Recipes.= The following recipes, which are based on the War
Department publication, "Manual for Army Cooks," require the use of
only the soldier's mess kit,--knife, fork, spoon, cup, and mess pan:

Meats

=1259. Bacon.= Cut side of bacon in half lengthwise. Then cut slices
about five to the inch, three of which should generally be sufficient
for one man for one meal. Place in a mesa pan 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 bacon to lid of mess pan, leaving the grease for frying
potatoes, onions, rice flapjacks, etc., according to recipe.

=1260. Fresh meat.= _To fry._--To fry, a small amount of grease (1 to
2 spoonfuls) is necessary. Put grease in mess pan and let come to a
smoking temperature, then drop in the steak and, if about one-half
inch thick, let fry for about one minute before turning--depending
upon whether it is desired it shall be rare, medium, or well done.
Then turn and fry briskly as before. Salt and pepper to taste.

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

=1261. Fresh meat.= _To broil._--Cut in slices about 1 inch thick,
from half as large as the hand to four times that size. Sharpen a
stick or branch of convenient length, say from 2 to 4 feet long, and
weave the point of the stick through the steak several times so that
it may be readily turned over a few brisk coals or on the windward
side of a small fire. Allow to brown nicely, turning frequently. Salt
and pepper to taste. Meat with considerable fat is preferred, though
any meat may be broiled in this manner.

=1262. Fresh meat.= _To stew._--Cut into chunks from one-half inch to
1 inch cubes. Fill cup about one-third full of meat and cover with
about 1 inch of water. Let boil or simmer about one hour or until
tender. Add such fibrous vegetables as carrots, turnips, or cabbage,
cut into small chunks, soon after the meat is put on to boil, and
potatoes, onions, or other tender vegetables when the meat is about
half done. Amount of vegetables to be added, about the same a