II
Oil.

(1)  Buy oil of good quality.

(2)  Keep the lamp wicks carefully trimmed.

(3)  Use saucepans which completely cover the burners.

(4)  Regulate the flame as required and extinguish it as soon
as the cooking is finished.

Hay Box.—Use and construction (suitable for use in mobile
canteens).

This is another way to economise fuel. To construct a hay
box, line a good-sized sugar case with several layers of strong
paper, pasted in, and cover the outside with American cloth.
It is best to have an overlapping iid hinged and lined in the
same way. Make a hay cushion to lay over the top of containers
and fit a hasp to keep the lid tightly down. Use earthenware
pots as containers if possible. Bring all food to the boil before
placing in the box and then pack tightly round with hay; place
hay cushion on top and fasten the lid. There should always
be a four-inch thickness of hay between the vessels and the
sides of the box.

For the purpose of keeping liquids hot (but not cooking) con-
tainers must be full, but the hay box should not be tightly
packed with hay.

The following times should be allowed for cooking: —

1   hour   over   fire   and   4-5
hours in hay-box.

25  minutes  on fire  and  3-4
hours in hay-box.

20 minutes on fire,   if hours
in hay-box.

30 minutes on fire.    2 hours
in hay-box.

to minutes on fire.    3 hours
in hay-box.

5 minutes on fire.    1 hour
in hay-box.

15 minutes on fire.    4 hours
in hay-box.

Tea may be kept hot, the tea leaves having been removed.

Boiled joint, beef or mutton
Stews   ...

Root vegetables        ......

Soups ............

Stewed dried fruits, after all-
night soaking.
Boiled rice

Porridge         .........