_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. _Canned tomatoes._--One 2-pound can is generally sufficient for five men. _Stew._--Pour into the meat can one man's allowance of tomatoes and add about two large hardtacks broken into small pieces and let come to a boil. Add salt and pepper to taste, or add a pinch of salt and one-fourth spoonful of sugar. _Or_, having fried the bacon, pour the tomatoes into the meat can, the grease remaining, and add, if desired, two broken hardtacks. Set over a brisk fire and let come to a boil. _Or_, heat the tomatoes just as they come from the can, adding two pinches of salt and one-half spoonful of sugar, if desired. _Or_, especially in hot weather, eaten cold with hard bread, they are very palatable. _Rice._--Take about two-thirds of a cupful of water, bring to a boil, add 4 heaping spoonfuls of rice, and boil until the grains are soft enough to be easily mashed between the fingers (about 20 minutes). Add two pinches of salt and, after stirring, pour off the water and empty rice out on meat can. Bacon grease or sugar may be added. _Corn meal, fine hominy, oatmeal._--Take about one-third of a cupful of water, bring to a boil, add 4 heaping spoonfuls of the meal or hominy, and boil about 20 minutes. Then add about two pinches of salt and stir well. _Dried beans and peas._--Put 4 heaping spoonfuls in about two-thirds of a cupful of water and boil until soft. This generally takes from three to four hours. Add one pinch of salt. About half an hour before the beans are done add one slice of bacon. HOT BREADS. _Flapjacks._--Take 6 spoonfuls of flour and one-third spoonful of baking powder and mix thoroughly (or dry mix in a large pan before issue, at the rate of 25 pounds of flour and 3 half cans of baking powder for 100 men). Add sufficient cold water to make a batter that will drip freely from the spoon, adding a pinch of salt. Pour into the meat can, which should contain the grease from fried bacon or a spoonful of butter or fat, and place over medium hot coals sufficient to bake, so that in from 5 to 7 minutes the flapjack may be turned by a quick toss of the pan. Fry from 5 to 7 minutes longer, or until by examination it is found to be done. _Hoecake._--Hoecake is made exactly the same as flapjacks by substituting _corn meal_ for _flour_.