Tha kind of fire naadad for cooking

the ability of tha tottildars.

fire naada ^^^#^^; S

- Construction of firaplaca and firea.

- Reparation of food.

- A ltiauraly awl.- Proptr and thorou^i cl«an-up«

6. J SLTMuffUM with «.t.r 1- c««-l«tcontrol flaata.

building or tanding a firt. J44.4^9. Ptot holdara ahould ba larga and in good oondition

Oran mitta ahould ba in good aoadition alao.

to Bttild ^

that grow quiokly giraa a quick, hot fira.sWMjrtwas^e"SSS

; found.tl« fir. - Us. thm Hm» of klndOl-s to f« * A -

sr

ling «nd wood until you hava the daairad fira.

buriad. TTtaaiir of fira ahould ba buriad or16-17 9. Uaa juat anou^i fual for your cooking naada.

Firebuilding and Methods of Cooking

How to Build a Fire Using Charcoal

1. Use small twigs, tiny trench candles or fire starters to begin. Put the

charcoal on_ top of this•2. Light the fire starter or twigs and add charcoal as the fire catches.

Blow at base if necessary.

3. When the fire is ready, charcoal will be grey-white in daylight, red at

k. To^xtinguish fire, cover with sand or dirt or water. The charcoal canbe dried out and used again.

5. Keep charcoal in a dry place between using. It absorbs moisture, and is

hard to light when damp.6. Quick method to start the charcoal - use a charcoal chimney placed wher

ever your fire is to be built. Using a #10 can remove the top and bottomof it. Punch holes around the bottom with a beer can opener. layer firebarters and charcoal in can. light starters. C^la should ignite rapidly.When charcoal is ready, remove chimney with pliers. Warning: it will be

very hot.

How to Build a Fire Using Paper

Newspapers may be used to make a fire which will cook food. It produces considerable smoke, but is usable and inexpensive.

The fuel is made by any of the following methods:

1. Roll paper tightly, soak in water, let dry.2. Roll paper, soak in water, twist tightly, let dry.3. Soak paper in water, make into tightly compressed balls, let dry.

Fire Starters

1 Fudgies or fire kisses - cover bottom of cake pan with sawdust. Meltcandle ends or paraffin. Pour over sawdust to a depth ?*««*£*«or three eighths inch. When hard, cut in squares. Fack in aluminum

2. ^eak^p^p^asket into splinters about 2 inches long. Tie in smallbundles! Dip in melted candle ends or paraffin. When dry pack in aluminum foil or a tin box.

3. Small pieces of waxed cartons.

How to Make Trench Candles

Place a narrow strip of cloth or twisted string (for a wick)on the end of 6 to 10 layers of newspaper. Roll paper *i«Jtly»leaving 3A" of wick extending at each end. Tie roll firmly with !\string at *f" to 6" intervals. Cut one inch above each tied place *-*and cut sections into cone shape. Pull center string to^top ofcone to serve as wick.-Soak cut sections in melted was. Wn«n^thoroughly dry these trench candles make excellent fuel to useunder tin can stoves. Bits 'of candles are also practical to use

as tinder for starting fires when wood is damp.

16-16

HOW TO MAKE A BUDDY BURNER

Select a small tin caxTthat will fit insideyour tin can stove (a tuna fish or small

salmon can is an excellent size). Take acardboard strip VV» wider than the height

of the can and roll it into a coil that

fits loosely into the can. Pour melted

wax or paraffin to fill the can and letit harden. The coil of cardboard should

extend over the whole surface so that, whenlighted, the flame will burn over the en

tire area.

HOW TO MAKE A TIN CAN STOVE

With a pair of tin shears, cut two openings

in a #10 can, one for fuel and one for a

chimney (see illustration). 3e sure toburn and wipe lacquer off top of can before

using it for cooking. Handle with care when

hot.

HOW TO MAKE A CHARCCAL STOVE

Use #10 can. Cut top of can cut. Use beercan opener and make two holes on either side

of can to be used to secure wire for the

handle. Make holes around bottom of can

for draft. Cut wire mesh approximately 6"x 8", bend ends under about 3" on each side.

This is done to make the mesh stand in can

thus allowing draft underneath charcoal which

is placed on mesh.

Fire can be put out safely and quickly by

pouring water on partially burned charcoal*

Let dry and reuse*

SAFETY FOR USE OF CHARCOAL STOVES & BUDDY BURNERS

At least three feet should be allowed between stoves or burners. The groundwhere they are used should be level and clear of dried leaves and twigs.Stoves may be very hot. Do not move unless with heavy pot holders or pliers.

HOW TO MAKE A REFLECTOR OVEN

The reflector oven may be purchased from most stores carrying camp equipment.However it is often much more fun to make your own. The following ideas may

help you create your own oven:

- Cut in half diagonally and line a cardboard box with aluminum foil, shinyside out. Place green sticks or wires from side to side in the middle ofthe box to make a shelf - cover it with foil. Brace the box at the front

and back with rocks or sticks so it won't move.

- Take a sheet of heavy aluminum foil about 20" by lV\ Fold in half. Openup to form a right angle. Fit two pieces of-foil into each open end ofthe large piece of foil. Fold together the foil of the large piece andthe end pieces to make the sides; Anchor with a rock with the open oven

facing the fire. Improvise a rack to hold the fold using rocks, sticksand/or cans. The heat will reflect from the foil oven down and up toward

the rack.

sticks in the ground and line with aluminum foil, shiny side toward*t£ ^maSea a Sckdraft to reflect heat. Place food to be cooked ona rock or other base between foil and fire.

- A collapsible oven may be made from 5 cookie sheets and twelve bolts with

^wosheets serve as sides of oven when standing on endb) two sheets serve as top and bottom reflectors

c) the fifth sheet is the tray

Measure carefully so sheets (b) which form a "V" fit very tightly and sheetf^iTletel. Punch holes for bolts to hold trays in place. Bolts can be^ovtd^rays packed flat for °^JW«X£f«m "* *—can be used to support tray (c). Put them In at

y-

UTENSILES8 COOKING

For added fun in cooking try making your own utensils. A few suggestions:

For toasting or broiling

For frying use aluminum foil wrapped

around a forked stick

HOW TO MAKE NON-LIQUID FIRE STAPTV.PS:

1 candle Kisses: Break or cut household paraffin or old candlesinto 1" chunks. Wrap each chunk in a piece of

wax paper and twist both ends.

2. Trench Candles: Cut 6-1') layers of ufiwspaper into 4-5' strips.rl&cfe a piace of twisted string or cloth for a

wick and roll into candles and tie with string ortwine. Dip "candle" into melted wax or paraffin

and allow to dry.

3. Egg-Carton and Sawdust: Fill cups with sawdust cr wood shavings.Pour Kelt^d paraffin In each cup. A twine wick may

be added.

CXXjI

4 Fudgios: Cover bottom of cake pan with sawdust. Melt candle ends orparaffin. Pour over sawdust to depth of 3/8". Wnen

hard cut in squares and pack in aluminum foil or a

tin can.

To waterproof matches—dip ends in clear nail polish—let dry—store in water-

proof container.

Girl Scouts of Southwestern Pennsylvania

Training - September 1983

-40-

MASTER PLAN FOR ONE POT MEALS FOR TWELVE PERSONS

Into one Pot put!

3 pounds - hamburger brown©*

i package - dehydrated onion*or 2 chopped fresh

1 g**fcage - dehydrated sweet pepper*

or 2 chopped fresh

3 cans - tomato soup

salt and pepper

Then addt

AMERICAN CHOP SUET

4 cans spaghetti

MACARONI BEEF,

1 large package of

macaroni cooked

separately*

CHILI

1* cans of rod kidney

beans and chili, powder

SPANISH RICE

1 large package of

minute rice cook**

separately

HUNTERS STEW

k cans of vegetable

soup

SQUAW CORN

3 cans of corn and

>i pound dloed cheese

1 large package of

spaghetti cooked/separately. Sprinklo-

with cheese*

YOKI SPECIAL

3 cans of spaghetti

and 2 cano of peas.

HUNGARIAN HOT POE

if cans Canpball's

pork and beans

Girl Scouts of Southwestern Pennsylvania

Training

V77

nTTTDQQR COOKING (cont)

vary, COCKINQ (cont)

and^ctade water for mature

water for moisture

Baked Beans

tosether

*

SALADS,

Dlanning salads which fit into a

» -tea fron the "^are always acceptabla

V«fietable

Unpeeled cucumber fingers

Peeled kohlrabi sticks

Green onions v"11*01*,. _sCabbage stalks cut in fingers

Fruit

Watermelon wedges

Fresh pineapple wedges

Cantaloupe in strips

Grapes in bunches „,,-.-Fresh berries dipped in sugar

3S wedges or sUcesRadishes

Lettuce or cabbage wedge

Raw shoestring beetsRaw white or sweet potato

-

5desserts or treats:

are S-. eu88o8ti0nfl of

IAttle or No Cooking

cenuche. Spread some of the

Apple MaretoaUow Sandwich (2 each for 12 pereone)dapples Zh marshniallows Make sandwich with toastedCore apples 6 cut across in thin slices. -«

marehmallow between Uj apple slices.

Sooe-Morea (2 each for 12 people)

MakSa sandwich of a piece of ^ocolate **££^ ™ tneaallow to a golden brown. Put into the "anawicn i>crackers) press gently together and eat. Tastes aoa

and

16-28

DESSERTS (cont)

54 o. cocoa # lb- ole . mta]t to 1 c. peanut butter 6 cups rolled oats2 to 3 tap. vanilla ±1 oleo ^ completely melted

^r/^ and drop fro. teaspoons onto wased

paper. Makes 5 to 6 dozen.

c. soft oleo

3 T. boiling water

1 can fruit pie water. stir vigor

be puffya fiiw in 8" square or 9" round cake pan. Drop bisquick

Place iruix pie filling in b square or ? minutes,mixture by spoonfuls onto pie filling. Bake o.*o ^

Tiffle,Sugar cookies or vanilla wafers

Bananas - 3 cut crosswise

Chocolate pudding - 2 boxes instant

in bottom of pan.

Candied Apple , iHprPrepare a mixture of brown sugar and butter

ats2srasracarmelizes•

Mock Angel Food Cake (12 people)1 loaf day old unsliced bread

2 boxes coconut (shredded)

Fcinnamon and sugar, instead of coconut.;

on the pointedPeel and roll

When

-»•

Cookies - made from cookie or cake mix. Follow directions on package— bake in reflector oven or grog oven.

Scotch Toffeeyz c. melted butter or margarine Y

2 c quick oats* l'c^semisweet chocolate# c. dark brown sugai^ J •

% c. dark corn syrup*: ^ c" °u. q,, x om buttered pan with re-Mix starred ingredients. Bake 20 minut ^ * ' with chocolate. Whenflector oven close to fire. While hot springe p chopped nuts,chocolate is melted spread over surface and sprinkle witn pf

Allow to cool and break in squares.

- 169 -

Gizmos, Gadqeis, & Gilhickies

Hobo otove

Punch out with triangular

beverage can opener

Tin Can Charcoal Stove

Use coat hanger wire through

holes punched with nail.

aNesting tin can pot set

Holes punched in cans and fitted

with coathanger wire bails maie

good camp pots.

Make a "pittilator" and hang

it near the latrine for hand

washing.

Coathancer wire lias endless use

around camp.

A forked stick, with a few

notches makes a good

pot pourer.

Don't use insect spray

or spray repellant in camp.

It'll take the waterproofing

out of the tents!

A water point can be made iron It -,al.

bleach bottles. Tip 'en \z pcur.

- 170 -

Try using a flattened tin

can as an ax sheath

Build a wash stand. Tie the

soap in an old sock and hang

on a string — it won't fall

in the dirt \A loop of wire

makes an egg lifter.

Drill holes in the ends of lengths

of reinforcing rod. Fasten loosel:

with a bolt.

A 35 cm film can makes a

good match box if you cut

the tnatches down to fit.

A "kitchen tree" is a dead tree

or branch planted near the

kitchen to hang stuff on.

Cut out the bottom of a bleach

bottle for a mixing bowl. Use

different sizes and nest 'em.

Roll dovm the plastic bag of biscuit nix,

make a little hole in tho nix and .-.;dJ -s

teaspoon of water. Stir with the t.wixer

to "twix" up a biscuit. Bake it on the

twixer or transfer to foil.

A pair of pliers and a bandana handkerchie:

are the chuckwagon cook's favorite tools.

Use a blue bandana for the nose and a red

one around the fire!

- 171 -

More Gizmos. Gadgets, & GilhickissCOOKIN' WITH FOIL

Place food in center

of foil

Bring sides up

loosely

Fold top \" down,crease

Fold top down again. Fold top down flatDon't crease. Press ends togetl

Fold corners over

along dotted lines.

Fold pointed ends

ever ?".

FoM ends over

again.

Place on coals

Meat Loaf Stick: The barbs

or branches Keep the seat

loaf from turning. Make f"

in diameter, 12" long.

Shishka-Stick: About £"x 12".Punch through the meat for kabob.

Flatten one side to meat won't slip,

V

Whittle 30 it has 3 sices.

i'Lace across forked or temp-

sf'ck.

Forked Stick: Used in

pairs to hold 3hiska-3tiCK,

e,3f stick, or meat loaf

T"lxer: Used for stii-ring

dovj:ii to "',~iz" up biscuits.

Temp Stick: Used :'or heat *

control. The lower the for/.. ^

the hotter. Pegs in the

stick work too.

Srear Stick: About i'x 12"

Use to spear meat from fire

Twist Stick: About 2j"x 12".

Wrap biscuit dough around in a

spiral. Notches keep the tvist

in place.

Whittled down sticks can be

fashioned into tongs to fish

plates out of hot rinse water

- 172 -

Builder's plastic can be used for

ground cloths and to improvise tents

and flies. Tie a sr^ail stone in the

corner with the tent rope. It won't

easily rip out.

',< Dip with toothpick

Film cans make good personal z:

& pepper shakers. Close the t:

with tape - stick it on the si:

when in use.

Cuber of 1'eiotex or short rollc of

n-^.-M'xir, dipped in paraffin ~ake

,-oou fire starters. Nick 'e- to

]:;•;.t. nAP.irTN ~: Always relt

paraffin in a pan of water to pre

vent fire.

A "tennis racket" broiler iz a

great way to broil a small steak or

fish.

Rooe is expensive and here's how to conserve it. Cut rope into 15 ft..

20 ft., and 2S ft. lengths, Whip the ends. Paint the whippings or. theJ< ft. Wthz with rei caint. Three letters in red - each letter stanfor five ft. Paint the 20 ft. le^ths with blue (U letters x p fj-^feet), and the 25 ft. leasts with green paint. Set the standard ,hc.rope is n-ver cut - tuc. in what you don't need or get a shorter piece.Scouts caTTinV-antly identify the lengths and you'll probably wear the

rooe out before it's all cut up!

for safety, your file should have a

"handle. A hole drilled in a shortstick and a scrap of leather do a

fine job.

Resources

(Make copies of this page and the following page to hand out

to Scouters.)

Observing Scouting Anniversary Week

The Boy Scouts of America will mark its 77th anniversary on

Feb. 8, the date in 1910 when the organization was formally

incorporated. The week that includes that date—Feb. 8-14—will

be Scouting Anniversary Week.

Your troop may observe the anniversary by:

• Attending church or temple in groups and in uniform on Scout

Sunday, Feb. 8, or Scout Sabbath, Saturday, Feb. 14. In some

churches and temples, Scouts are asked to take part in the

service or act as ushers.

• Doing a Good Turn for the chartered organization (sponsor).

• Staging a live demonstration or having a store window display

of Scouting.

A see'n'do live demonstration is recommended because it will

attract more attention than a window display. Your see'n'do might

be given in a shopping mall or shopping center parking lot, a

town square, or even a vacant lot Show your Scouts in action,

doing the kinds of Scoutcraft suggested in See'n'Do, No. 18-931.

Involve the audience as much as possible by inviting passersby to

try their hand at the skills demonstrated.

Have a sign identifying the troop and its chartered organiza

tion, and giving the troop's meeting place and time and the name

and phone number of a Scouter who can be called for further

information.

Static window displays are less effective than a live demonstra

tion, but they will attract attention, too. Make arrangements early

with the store manager to use a window, and be sure to send a

letter of thanks afterward. Your window display might include

merit badge projects, camping items, photos of troop activities,

and the troop and US. flags. Be sure the troop is clearly identified,

and have a phone number to call for information.

TWIXER

EASY BISCUIT MAKING. Roll down the plastic bag of biscuit mix,

make a little hole in the middle and pour in Vz teaspoon of water. Stir

with the twixer to twix up a biscuit. Bake it on the twixer or transfer

to foil.

STOVE, OVEN, AND ROTISSERIE, all from 5-gallon cans. Use clean

cans; don't use one that contained poisonous substances. To make

charcoal stove at top, cut can in half and smooth sharp edges with

file and emery doth. Grill is made of coat-hanger wire. Reflector

oven is made the same way but turned on its side. Cut a can as

shown for the chicken rotisserie. Wire skewer holds the chicken.

CM1O4EN WIRE

CHARCOAL BAKING-ROASTING STOVE. Cut one end from an old

baking pan, or cut from side of 5-gallon can. Drill holes for chicken

wire and coat-hanger brace. Replenish charcoal through opening in

top. Stove can be used for roasting or baking with reflector oven as

shown.

33

OUTDOOR RECIPES

Many "indoor- recipes are equally goodjor^qutdoor cooking. Progression in food^LratioTlike all other toT*Torrr^asl<m are based on a girl's readiness andpreparation like all other fo:

experience*

SIMPLE ONE POT HEAL3 (Us* one big pot or 3-lb. or 1-lb. shortening or coffee candepending on portions to be cooked)

SLOSHING BUKKY (Simple One-Pot Meal) Recipe for 12

if Tablespoons nargerlne

if Tablespoons flourl(31b 3oa)or 5(10*4 ox)cans ooncentrated Tomato Soup

# lb. diced cheese

Salt and pepper

24 slices toast or crackers

Melt margerine and blend in flour. Add undiluted soup and heat thoroughly. Addcheese and heat until melted. Sem on toast.

OTHER SIMPLE ONE-POT MEALS INCLUDED ON SEPARATE SHEET.

POT OF GOID (More advanced one-pot) Recipe for 8

Mix 2 cups Bisquick with water to make a stiff dough. Makt ball, with piece ofcSeseTcenter of each. Heat 2 cans of tomato soup and 2 can. of milk (or water,1# cans) to boiling. Add dumplings. Cover and simmer for 15 minmtea.

CHICKEN STEW (More advanced one-pot) Recipe for 8

Heat in large covered kettle 1 can chicken noodle soup^or1 canchicken £" eouP* 3

stew. Cover and simmer 15 minutes.

RdG-TUM-DIDDY (More advanced one-pot) Recipe for 12

1 lb. bacon diced 2 (1 lb. 3 oz) can tomatoes

2 (1 lb* 3 oa) can corn

GRINDERS Recipe for 6

1 ». choppy bologna or luncheon meat Co-bin; all

2/3 cup pickle relish

OTHER ALUMINUM FOIL DDJNEflS MAY INCLUDE:

1. Hamburger, 1 slice onion, 1 slice potato, 1 slice carrr* (20 minutes)2 lslice of ham or Spam, 1 ring pineapple, 1 teaspoon tr.jwn sugar (10 minutes)I! 1 £tce chic£n°* to^ato,TIarVot sliced, 2 tablespoons ainuf rice, salt and

pepper (30 minutes

**. 1 potato (cut large potato in half) 30 ndnutea

Outdoor Recipes - oont'd.

COOKD© (More advanced)

MEAT ON A STICX

2 lbs. ground beef

1 egg beaten

# cup bread crumbs

Salt, and pe?per

Tomato wedges, pieces of onion

or greeor pepper

Mix beef, egg, crumbs and season*

Using 1 tablespoon of mixture, form

small balls and thread on sticks* Cook

3 inches from heat*

STMPTJ! DESSERTS

COUNTRY SODAS

Insert a candy stick in whole orange which has been rolled to make it juicy.

SOME MORES

Place 1 toasted marshmallow and 1 piece chooolate bar'between graham crackers*

BANANA BOATS

Peel inner curve of banana* Cut out 3-1 inch sections* In cavity place a

marehmallow with a square of sweet chocolate on each side* Cover with peeling

or wrap in aluminum foil* Heat slowly until .soft*

MOCK ANGEL FOOD CAKE

Cut unsliced dry bread in 1#' cubes* Roll, in sweetened condensed Hi^r Rollijx shredded coconut or cinnamon sugar* Toast on sticks* If bread is cut insticks 1#» x 3" it may be toasted on grate of charcoal stove.

"BAKED APPLES IN ALUMINUM FOIL

Core apples, fill centers with raisins and sugar* Wrap 1a foil. Cook 15-20 ndn.

MORE ADVANCED DESSERTS

APPLESAUCE AND GINGERBREAD

Mix prepared .gingerbread * little stiff. Beat 2 cans applesauce to boiling inlarge kettle, add.gingerbread.-. Cover* Beat slowly for ft hour* Use £ recipefor 31b. Crlsco can. - " .

FRUIT COCKTAIL AND CASE

Use white cake mix - follow^iaatwwtionfl. for Applesauce & Gingerbread cake*

CRUSBED PIKEAPPIE AND*GIN3IBBREADPrepare as applesauce and gingerbread

CRUSBED PINEAPPLE AND CAKE

Add oleo and brown sugar to pineapple AM yellow-cake, battep-to .hot .mixture*,

CBERB3T FILLING AND CAKE

Use canned sour cherriea with sugar add*d*^A»d-*hifce-cake

SLICED PEACBES AND SPICE CAKE

Use frozen or canned peaches and «pjff» ca&a. mix.

Girl Scouts oX Southwestern Pennsylvania'raining

iev* 8/77