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

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

Freshmeat_ (to stew).—­Cut into chunks from one-half inch to one inch cubes.  Fill cup about one-third full of meat and cover with about one 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 as meat, depending upon supply and taste.  Salt and pepper to taste.  Applies to ail fresh meats and fowls.  The proportion of meat and vegetables used varies with their abundance, and fixed quantities can not be adhered to.  Fresh fish can be handled as above, except that it is cooked much quicker, and potatoes and onions and canned corn are the only vegetables generally used with it, thus making a chowder.  A slice of bacon would greatly improve the flavor.  May be conveniently cooked in meat can or cup.

VEGETABLES.

Potatoes (fried).—­Take two medium-sized potatoes or one large one (about one-half pound), peel and cut into slices about one-fourth inch thick and scatter well in the meat can in which the grease remains after trying the bacon.  Add sufficient water to half cover the potatoes, cover with the lid to keep the moisture in, and let come to a boil for about 15 to 20 minutes.  Remove the cover and dry as desired.  Salt and pepper to taste.  During the cooking the bacon already prepared may be kept on the cover, which is most conveniently placed bottom side up over the cooking vegetables.

Onions (fried).—­Same as potatoes.

Potatoes (boiled).—­Peel two medium-sized potatoes (about one-half pound) or one large one, and cut in coarse chunks of about the same size—­say 1-1/2 inch cubes.  Place in meat can and three-fourths fill with water.  Cover with lid and let boil or simmer for 15 or 20 minutes.  They are done when easily penetrated with a sharp stick.  Pour off the water and let dry out for one or two minutes over hot ashes or light coals.

Potatoes (baked).—­Take two medium-sized potatoes (about, one-half pound) or one large one cut in half.  Lay in a bed of light coals and cover with same and smother with ashes.  Do not disturb for 30 or 40 minutes, when they should be done.

Cannedtomatoes_.—­One 2-pound can is generally sufficient for five men.