t
out njiind. and U> half inch thick. Now glaze lop with ineltiti liiit(i>r niid fold over so that will hardly «i)vor tho tM>ttom till' upiMT part lA't prux' ill riM)m ti'mp»Taliir<! of 85 half. \N h<Mi douhlf its size hakr in inediuiu d«'K. F. oven for 35 luiiiutt^M.
Chocolate or <!o4*oa (for 100 Scouts) 45 ozH. Cocoa or Cho<-olalc 45 45 9
<»/_s.
SuKar
<»7_s.
Kvaporat*"*!
tiiiln.
Have water
Milk
\\ al«'r
add and lot boil add the milk and sii^ar. the cocoa will wttlf Stir well hrfore serving aa cfM'oa.
tM)iliiiK.
five iniiiiitcs.
Thi-ii
to Ixittoin.
CofTco fiOO ScoutH): I
1
1
^rals.
ihs.
Water Coffee. H.
and
I..
Have water cold on ranfre. Place cofTec in a sack in the water and lirin^r to \h»\ for Hve iiiituite^t and remove to hack part of range Before nsing, sprinkle a little cold water over Hemove top. This will si'llle the grotinds. hag. and if Hiigar and milk in HorviMJ with the co(r«^', a<ld and stir well and serve hot. Lmiotititlr (100 Scouta)i I
gals Water a Ihs. Sngar I
}{
Take
do/.,
lemons
amount of watnr, add the ii-mon juice, and sweeten with the sugar to taste. Then add a lar^^e lump of ice to cool. Stir l>oforc using.
Teu
the riv]niriMi
Scon I M^: 11 g;ils. Water 7 o/s. of Tea
(100
Have the re<|uire<l amount of boiling water. I'our over the lea and let slan<l on hack part of nuige to sleep and siTve luit. If milk and sugar are to l>e usetl, add them just Ix^fore serving. In making tea it sh«Hdc| not l>c iMiileti. For Ice Ten use 7 o/s.
riiis
mrlli-.|
ice
the
finished
each gallon
•)
ounces of lea
extra slrengtli
Mhich
is
oth<-r\%is«>
oriMluct.
A<ld
ol finisheil tea.
in place of to allow for the will wi'aken the I o/s. sugar to