---Cooking & Food--

Cooking makes food more appetising and easy to digest. It destroys bacteria and parasites that may be present, and neutralises poisons. But when heated, food loses nutritional value. Never cook longer than necessary.

Use the fire to boil water then let the flames die down and use embers and hot ash for cooking.

Never leave your fire unattended when cooking.
Having lit a fire, always have water boiling - unless in short supply - for drinks, sterilising wounds, etc.

Do not just balance a can on the fire. Support vessels on rocks or suspend them over the fire, for stability.

COOKING

When food is heated it loses nutritional value-the more the heat the greater the loss-so nothing should be cooked longer than is necessary to make it EDIBLE unless it is suspect and being cooked to kill germs, parasite or to neutralize poisons.

Boiling vegetables destroys their vitamins "C" content & roasting meat removes its all important fat, but we are used to eating our food cooked & a hot meal is unsurpassed for raising morale.

It would take great discipline to eat many things raw that you had not previously considered food, but a frog, grubs, or rats do not seem to be bad once cooked.

Cooking not only makes many foods more appetising to taste, see and smell, it softens the muscle fibres in meat, makes protein more easy to digest and most important it destroys bacteria and parasites that may be present.

If the ground is lush, animals foods are more likely to carry parasites. Pigs especially, carry worms and flukes. Thorough boiling will destroy them, though at the loss of food value.

Some foods MUST NEVER be eaten Raw; nettles and several other plants, for instance-but should ALWAYS be cooked to neutralize harmful substances which they contain.
Your particular situation will determine whether to cook or not. If you cannot face eating something Raw or if food is plentiful but limited in type, cook it to make it more EDIBLE.

Relieve boredom by varying "cooking" instructions. Cooking methods will depend upon the foodstuff & the facilities you have or can create. Type of fire, utensils support and cooking method MUST all be matched.

COOKING REQUIRES A SLOW HEAT:
Use the flame of a fire to boil water then let the fierce flames die down & use embers & hot ash for cooking.

REMEMBER:
NEVER leave your fire unattended when cooking! You cannot afford to ruin food.
Once having lit a fire, ALWAYS have something boiling on it, unless wood or water is in short supply for hot water is ALWAYS an asset.

Hot drinks are ALWAYS cheering & you will find a multitude of uses from sterilizing wounds; to making poultry plucking easier.

Do NOT just balance a can on the fire. If it tips over you could put your fire out, quite apart from losing its contents. Support vessels on firm rocks or suspend them over the fire.

COOKING METHODS

BOILING:
Cans and metal boxes are ideal for boiling water. Make a handle, hang them from a pot support or use tongs to move them. Punctures can be repaired by hammering in small plugs of wood - when wet they will expand and stop leaks. Improvise pots from a thick length of bamboo or sections of birch bark - but BE CAREFUL that they do not boil dry.

Although boiling does destroy some food elements it conserves the natural juices and retains all the fat -provided that you drink all the liquid as well as eat the remaining solids.

Each time you throw away cooking water you lose valuable nutrients, though you will have to discard it, if boiling out toxic substances.
Boiling will make tough and stringy roots and old game softer and more EDIBLE. It will kill worms and flukes and can even make spoiled meat fit to eat.

In emergency you may want to boil water or cook food in boiling water without utensils.

This difficulty can be overcome by scooping a shallow hole in the ground and lining it with your ground-sheet, some newspaper, a shirt or any material which will hold water.

Build a quick fire of small sticks in which to heat 20 or 30 small stones each about 2 or 3 inches in diameter. Yet REMEMBER NEVER to use stones from creek, they will explode. Then fill the shallow hole with water and when the stones are nearly red hot, which will take at least 10 minutes, lift them one at a time from the fire with a pair of fire tongs and gently put them into the water in the hole.

The hot water will not burn the paper or cloth and 5 or 6 stones will bring a couple of quarts of water to boiling point in 2 or 3 minutes. Boiling temperature can be maintained for an indefinite period by putting other stone singly and removing the cold stones when putting hot ones in.

To cook in a bamboo stem, angle it across the heat of the fire, supporting it on a forked stick driven into the ground.

Any dead animal that is not actually decomposing can be eaten - if you use only the large muscle areas. Cut into 2.5 cm (1 in) cubes and boil for 30 mins. Eat only a little, and wait half-hour - most toxins act in that time or less. If there are no ill effects, tuck in.

ROASTING:
Skewer the meat on a spit and turn it over hot embers or beside a blazing fire. Continually turn meat to keep the fat moving over the surface.

A spit should be set to one side of fire to allow for a drip tray to catch fat for basting. Fierce heat cooks the outside, leaving the inside undercooked, so a slow roast is best. Cut off outer meat, then continue roasting to cook the inner fresh.

GRILLING:
Grilling is a quick way of cooking large amounts of food but it requires a support-such as mesh of wire-rested over the embers of the fire.

 

It should only be used when food is plentiful since it wastes most of the fat from the meat.

Rest a wire mesh or a grid of green sticks on rocks over the embers. Or use a long stick on a forked support to hold food over the fire.

Wrap the food round the stick.

METAL BOX OVEN:
A large food tin or metal box with a hinged lid makes an excellent improvised oven. Army survivors found an ammunition box ideal.

If the lid is hinged and has a catch on it that you can use as a handle, you could set it up to open sideways.

It will probably be easier, especially if it has no catch or you have to improvise hinges, to let it open downwards.

If you place a rock or other support in front, to rest it on, you will have a convenient shelf. You can ALWAYS prop it closed if there is no catch for you do not want a tightly sealed fit which could build a Very dangerous pressure inside.

If no tin or box is available you could make a clay dome, like an Indian oven. To make it hot set a fire inside and scrape this out before cooking. Leave a smallish aperture which can be easily sealed while baking. Stand the tin on some rocks so that a fire can be lit beneath it. Build up rocks and earth-or better, clay-around back and sides and over it, but leaving a space behind for heat and smoke to move around the back. Use a stick to make a chimney hole from above to the space at the back.

If no box is available, make a clay dome, set a fire inside and scrape this out before cooking. Leave a small aperture which can be easily sealed while baking.

Stand the box on rocks so afire can be lit under it. Build up rocks and earth or clay around the back, sides and top, but leave a space behind and make a chimney hole from above leading to this space.

BAKING OVEN # 2:
Can be done by making a sort of oven in which you light the fire and when the stones are "sizzling" hot, draw the fire out of the oven and place your meat etc. in the heated cavity. IT WILL COOK PERFECTLY AND CAN NOT BURN BECAUSE TEMPERATURE FALLS ALL TIME!

An oil drum or large tin if available can be made into a good oven. Coat it thickly with several inches of clay. Build your fire in the drum or tin which is used like the stone oven or set the tin over a trench fireplace & build one fire in the trench and another one on top of the tin.

BAKING OVEN # 3:
Another ready-made oven is to fire a hollow log or old stump. When the hollow is alight place your cooking (covered on top & underneath) inside. But you will have to watch your food cooking all the time because the fire may be too fierce and burn the baking. If too fierce a fire, damp it off with splashes of water.

BAKING OVEN # 4:
A variation of this method is to dig a hole which is lined with stones. This hole is fired with a quick fire so that the stone are thoroughly heated. When the fire has died down & there is only hot white ashes left, the food wrapped in clay or mud is placed on the heated stones, and then the whole covered over with the dirt removed in the digging of the hole. In this as the previous method, the food will not be spoiled or be burnt and can be left for 7 to 8 hours.

OVEN COOKING #?:
A hole under the fire, a closed container or clay covering can be used as improvised oven. To cook under the fire, spread first at the bottom of the hole a bunch of hot coals upon which you put the container the water and the food, cover this one of another layer of hot coals then of a layer of a bit of earth.

To better retain the heat, lay some stones around the side of the hole, this cooking has the advantages to protect your food from flies and bugs ants at night, this fire has no apparent flames.

BAKING IS ALSO VERY SUITABLE FOR ROOT & VEGETABLES:
If meat is place in a tin containing a little water to be cooked in the oven this is a form of braising. Use an oven to cook several different things at once.

THE BEST BAKING IS DONE:
By wrapping the food in either a coating of clay or damp paper and then burying it in the hot dust beneath your camp fire. Food can be left for 6 to 8 hours without spoiling if the fire is not built up. The food will not overcook and will be tender.
THIS IS THE BEST WAY TO COOK FRESH KILLED MEAT WHICH OTHERWISE WOULD BE TOO TOUGH.

OTHER ADVANTAGES TIME SAVER:
When cooking fish & game by this method it is not necessary to pluck, skin or draw the carcass. The intestines will shrivel up and the outer skin whether fur or feathers will peel off when you unwrap the clay or paper.

STEAMING:
Is a good way to cook fish and vegetables. Punch holes in a can and suspend it inside a larger can, or put something in the bottom of the large can to keep the inner one above water. Cover the outer can, but do not seal it or the pressure could cause it to explode.
Improvise a steamer of bamboo: between the inner compartments make a hole just big enough to let water through to fill the bottom section. Make a lid (not too tight) for the top. Water boiled in the lowest section will produce steam to cook food in the top one.

FRYING:
It is an excellent way of varying diet, if fat is available and you have a container to fry in. Any sheets of metal that you can fashion into a curve or give a slight tip to will serve to fry in. In some areas, you may find a large leaf which contains enough oil not to dry out before the cooking is done-banana leaves are excellent surfaces to fry eggs upon. Try the leaves out first before cooking food on them. Before you risk valuable food on them and if you do use one, fry only over embers not over flames.

BRAZING:
Dig a hole in form of a shallow basin, carpet it with stones. Upon these stones place a bed of embers and on those place your food wrapped in mud or clay. With this method you can cook fish, meat or tubercles, roots, yams etc., yet for the meat you MUST cut it in small pieces size of rabbit leg. On the food you then add more hot embers then cover the hole with a few inches of soil. Let it cook for an hour or more if need be.

It is not absolutely needed to carpet or line the hole with stones but if you do the food cooks faster and more uniform. You choose your method according to your need, but in a standing camp time is well spent in making a good fireplace secure against wind and bad weather.

EGG:
All comestibles whatever is the development stage, they are one of the surest food source. Once hard boiled they keep several days. An egg can be baked by placing it in the hot ashes of your fire. But first you MUST pierce the shell and inside the skin to allow the steam to escape, otherwise the egg will blow up.

ROASTING SEEDS & NUTS:
Put them in a metallic container, let them grill slowly, if not steel container, flat stones are perfect replacement

BROILING ON A STICK:
A fish, bird, or small animal (no elephants) can be cleaned & then impaled in whatever may be most convenient on a green hard wood stick. The top of the stick itself can be split & reinforced if necessary at either or both ends of the cleft by its own twisted and tied bark camped over the food. Many of us prefer to sear the meat by shoving it momentarily into the blaze & then hold it over a bed of embers, scraping a few to one side of the fire if flames are too hot.

For the prime success of such campfire cooking to be most successful is to cook unhurriedly with the uniform hothess of hardwood coals. Rush = waste!) If we have other matters to attend before eating, you can lay the spit between 2 crotched uprights, prop it over a stone or merely push one end into the ground, thereafter pausing only to examine & occasionally to turn the meat until ready.

STEAMING IN HOLE:
The hole is scooped out of the sand. A fire MUST be already blazing and in it heating a few (DRY) stones. Shove the stones into the hole, press a thick layer of some wet greens growth such as seaweed or damp grass over them, lay on the food, add an upper sheathing of similar damp vegetation & then fill the rest of the hole with sand or loam. Open enough of an inlet with a stick to allow some additional water to be poured on the rocks & then stamp the topping down compactly.

The food can then be left safely to steam until you are ready for it, the length of the cooking process depending of many things (size of rocks, hole, pieces of meat or fish) at least several hours. It won't burn! Because the heat decreases in this slow cooker

COOKING IN CLAY:
Wrapping food in clay is a method that requires no utensils and offers a tasty alternative even when you have them. After wrapping in a ball of clay, food is placed in the embers of a fire. The heat radiates through the clay which protects the food so that it does not scorch or burn.

Animals MUST be cleaned and gutted first but need not be otherwise prepared. When the clay is removed a hedgehog's spine or fish's scales will remain embedded in it.
With small birds the clay does your plucking for you-but feathers provide insulation and may prevent a big bird from being properly cooked.

ROOT & VEGETABLE: WARNING!
Cooking Root & Vegetables in this way will remove their skins losing important food value.

BAKING IN CLAY:
Small individuals ovens can be made by covering a fish, a bird or a small animal with stiff moist clay about an inch thick. This clay can be worked into a sheet on the ground & then shaped around the food like dough or the article may be dipped and re-dipped as often as necessary in a thinner mixture.

Most of us will want to remove entrails first but no scaling, plucking or skinning should be done, for this will be done in a single operation when we break open & strip off the hard adobe made by laying the whole thing in hot ashes above which a fire is burning.

Time required for cooking depends on one's taste. A half hour beneath ashes & embers readies a one pound trout to my taste. At any rate when done it will be ready to serve with all the juices sealed in, an often pleasant relief after the dryness unnecessarily associated with outdoor cookery.

OVEN IN CLAY BANK:
If you are to be in a place for a long enough time to merit the effort, you may decide to make an oven in a clay slope or bank.

You start by hammering a sharpened pole about as thick as the forearm, straight down into the bank about 3 feet back from the edge. Then a foot or so down the side of the bank far enough to allow a sturdy ceiling let us scoop out the size oven you want. A usual way is to shape it like a beehive with a narrow entrance.

We will dig back as far as the pole of course which we'll then pull out to form a chimney. We can give the interior a hard coating by smoothing and re-smoothing it with wet hands. A small blaze can then be lighted within to harden this lining. It is very possible that you will be able to find an old burrow to serve as the basis for such an invention.

METHOD #2??:
Construct a rough form of arched green sticks & daub the wet clay in thick layer over this. These successive layers may be allowed to dry in the sun or each succeeding process can be quickened by small fires lit within.

Baking in such oven is simplicity itself. The oven is preheated by a fire kindled inside. Fire and ashes are then scraped out. The food is then laid within on stones or leaves or whatever may be handy. Both exits opening are tightly closed. One then goes about other business, the meal will cook without further care.

COOKING IN ASHES:
Many of us have roasted vegetables in the ashes of a campfire by merely dropping or shoving them out of sight or baring a heated bit of ground where the vegetable could be deposited and warm ashes & finally embers pushed over them.

Timing then is a cooking experimentation. Bread stuff is also baked in this fashion with surprising cleanliness. First rolling them a little more heavily then usually in flour. Note that the white of hardwood ashes can replace in equal quantities for baking soda.

COOKING ALL MEATS IN ASHES:
THIS IS AN EXCELLENT MEANS OF COOKING ALL MEATS.
Freshly killed wild duck, pigeons and all fresh meat are tough. If cooked IN the ashes for 10 to 12 hours the meat however tough will be tender. The meat can not burn because ashes temperature falls all time. This is an excellent way to cook large fish in camp.

BBQ:
If having enough fat meat to warrant the sacrifice of some nutriment in exchange for the psychological stimulus of BBQ one may want to allow a hardwood blaze to crumble to embers in a pit, over which green poles can then be spread & slabs of meat laid on.

These chunks MUST be turned after a minute or 2 to sear in the juice which will be further guarded if during the subsequent handling the meat is not cut nor pierced. FLAVOUR WILL BE BETTER IF any flames that lick up from time to time are IMMEDIATELY STOP.

COOKING IN FAT:
Meat can preserved up to 5 to 6 days in summer by preliminary cooking in fat and then allowing the meat to remain in the fat in which it was cooked. The heat of cooking sterilizes the meat and the fat seals the meat safely away from spoiling. This is a convenient method when meat needs to be kept for a short period.

HANGI METHOD:
This is another way of cooking without utensils It requires kindling, logs and round rocks the size of a fist. Do not use soft, porous or flake stones which might explode on heating. Like the clam bake of the USA and traditional Maori and South Pacific methods it involves heating stones. Dig an oval hole with rounded sides 45-60 cm deep (18-24 in); and place kindling at the bottom.

Lay logs across the hole, place another layer of logs at right angles to them, inter-spacing them with stones. Make another layer of logs and build up 5 or 6 more alternating layers, topping them off with stones.

When the kindling is set alight the logs will burn, heating the stones above them, until, eventually, all falls into the pit.

Remove embers and ash, and now place food on top of the hot rocks, meat in centre and vegetables to the edge. There MUST be a gap between the food and earth. Lay saplings across the pit and place sacking, leaves and so forth on top of them, covering the lot with the earth that you excavated to keep the heat in.

The hole now acts rather like a pressure cooker. After 1 1/2 hours remove the cover. Your meal is cooked.

BOILING WATER IN A HANGI:
If you have no container in which to boil water you can make use of the Hangi. Whatever you have collected water in, provided that it does not melt so that rules out plastic but includes other kinds of waterproof fabrics, can be gathered up and tied so that the water does not spill and placed in the hangi. It will take about 1 1/2 hour to boil but the fabric will not burn through.

COOKING BREAD:
If possible use SOME sea water because of the salt it contains. Once you have knead the flour and water into a dough, place it in hole made in the sand, over the dough place some sand, then cover the whole thing with much hot coals. A little experience will permit you to equalize the temperature of the dough and of the embers so that the sand won't stick.

ANOTHER WAY TO COOK BREAD IS:
To roll it around a Green stick which you have first removed the bark then put it over a fire. You can spread some flour on the stick to prevent the dough from sticking. Bite the stick first to taste the sap, if it is too bitter it will alter the bread taste.

STILL ANOTHER WAY:
Spread a thin layer of dough on a burning stone. To get a better bread, use as leaven (yeast) a bit of sour dough. The secret to make good bread is to knead it a long time that is 20 min each operation. Also ALWAYS use water having served to cook the potatoes or beans because of its starch.

BAKING ON A STICK; BANNOCK:
Baking on a stick is so handy especially when we are preparing only small amounts to be eaten hot.

The basic recipe for this backwoods bread is: 1 cup of flour, 1 teaspoon of baking powder, 1/4 spoon of salt. To this you may add depending of tastes & availability a variety of spices and fruits as well as sugar & shortening or fat. You'll be heating a peeled green stick of hardwood (NEVER Evergreen) which may be about as thick as the forearm of a hunting rifle.

The dough you will mould swiftly so as not to lose too much of the carbon dioxide gas whose function is to make the bread rise, quickly fashioning a wide ribbon to twist around the stick. A few stubs on the stick left by not trimming it to smoothly will help keep the soft mass in place during baking.

TRAPPERS' BREAD or BANNOCK:
A mixture of flour, water, #poudre a pate# and salt. 2 tbs. (18gr) of #poudre a pate# in a frying pan of flour, mix the flour and #poudre a pate# in a bowl. Now add 1 tea spoon of salt (5gr), add water, you need 3 times more flour than water (3/1). Mix the dough till rather soft and about 2" or 5cm thick. Grease the frying pan otherwise the dough will get stuck. Cook on slow fire, to control your heat if on wood stove, place 3 small stones between the stove and the skillet. Roast the bannock on one side then on the next.

You MUST be patient to see the result. Restrain your curiosity to check, for it would prevent the dough of rising. Cooking time = 1 hour. Some add a pinch of baking soda #soda a pate# to haste the cooking or maybe to prevent any stomach burn? No panic = good Bannock!

BANNOCK METHOD #3?:
Stretch the dough and roll it around a dry stick that you turn over hot embers for 45 minutes, then a gold crust was thus formed and the bannock not panic, was ready. Since bread does not keep long, you can cut bread that has become stale in big slices, then toast them over a fire, thus you will keep it for a longer time as some kind of biscuits.

COOKING WITH ALUMINIUM FOIL (Al.) MANY ADVANTAGES:
Lazy bachelors or those who hate doing dishes & survivors can very well use this method to cook. Aluminium keeps the heat stops humidity both ways & is safe for food.
Meals cook in their juices which is far better nutritive value. You can cook on wood fire, grill, naphtha or propane gas stove.

First you MUST envelope the meal to cook in the thickest Al paper you can find, cook it as directed below on hot embers or under hot ashes for a better cooking. At the last minute, open it up to permit a browning of the meat. The possibilities of this cooking are limitless. You can cook individually many vegetables at the same time. Small bread done that way is delicious.

COOKING WITH ALUMINIUM FOIL:
Fruits, vegetables, Tubercles, Yams etc. can be cooked easy with Al. You can also use Al. Paper to make plates, pots, cups etc.

COOKING TIPS USING ALUMINIUM FOIL:
FOOD TIME NEEDED:
Meat........12 min. Fish.......9 min
Potato.....15 min. Carrots....11 min
Onions......8 min Eggs,bacon..5 min
Bread.......6 min Roast beef..22 min
Boiling water 5 minutes.
Note: Soft wood takes Lesser time.

COOKING FISH/ MEAT WITHOUT UTENSILS:
Even without your frying pan you can cook. Actually the too often sanctified skillet particularly with grease is one of the deadlier weapons which the wilderness is affected.
Of course a few cooking utensils make the job easier but not really necessary. REMEMBER your last BBQ at home. A fat red sirloin which is forked on a green stick can be broiled over the embers of a campfire.

A fish or meat can be wrapped with onions or wild herbs into a tin foil then put into embers of campfire, for 10 minutes. Deliciousss even delirious! Don't forget to pierce a few holes in the tin foil Before trusting it to the fire, in order to let the steam escape. Titbits of meat skewered on a green wand, thrust briefly into licking flames to seal in the juices & then cook not too near the steady heat of glowing coals are deliciousss!

You can also place a flat stone in the fire and get it nearly red hot. This hot flat stone should be removed from the fire and dusted clean. Place the meat to be cooked on it, and the meat will grill perfectly. You can also pierce the meat or fish with wood pegs on a split log and place it upward close to fire.

NORWEGIAN POT
THERE IS NO BETTER WAY TO COOK MEAT & FRUITS OF ALL KIND AS WELL!
Those methods might or could or should go at the top of cooking because being so good for all types. Using this hay box you can cook, chicken, lard, beef, fish, vegetables, fruits.

Hay is a bad heat conductor so, when you put a container filled with boiling stew or soup etc. into a box filled with hay & that you make it as air tight as possible using more hay.
The heat comes off so slowly that the food keeps on cooking in the best of conditions, that is very slowly.

So that you don't have to keep checking all the time your food, so after a few hours in the bush you come to camp & all is ready to eat. IT NEVER BURNS FOOD. It can only be used for food that need no roasting or grill.

THE ADVANTAGES:
Finish the cooking without fire and supervision and you need only 1/2 hour to 1 hour of cooking for any kind of meat even the toughest one, the rest is done by the box.

NOTHING IS LOST:
IT SAVES FUEL, KEEPS ALL FLAVOUR TO THE FOOD, NO EVAPORATION.
The heat keeps 12 to 18 hours, you can cook the night before & without any surveillance. Take a wood or steel box not too small, put at the bottom 7 or 8 layers of newspaper, take a cardboard etc. and put one half in the centre of the box, thus 2 compartments. Take some hay and make a tight mattress at the bottom of the box in the 2 compartments.

It is important that the hay be as tight as possible and both compartments be well filled of hay. Keep centre free for your pot in order to have place to put it in the hay box, if possible wrap the pot with newspaper before placing it in the hay box, then once the pot is in the hay box, fill the room left tightly with more hay.

The cooking pot MUST have well-adjusted lid and no air space between the cushion and the pot lid. The hay doesn't have to be changed often, with time it shrinks a bit so you just have to add a little more. Once the meal is boiling, put the your pot quickly into the hay box, after having made a hole in the middle with your hand. Cover the pot with a top cushion made from cloth which you have filled with hay. Then compress the whole thing with heavy stones or bricks. The hay box can not take fire, don't worry!

Since often time you can't be checking your food all the time then it is a good way to rid yourself of this task. Keep the hay box in your tent. A good stew partly cooked & put early in the hay box will keep on cooking and be ready for you after several hours of snaring, fishing or searching.

There is no better way to cook meat & fruits of all kind as well; using this hay box you can cook, chicken, lard, beef, fish, vegetables, fruits & NOTHING IS LOST. It will cook meat but you will have to give the meat a good start as well as for the stew that would need 45 min on the fire before being placed for 3 hours in the hay box, for purrrfect cooking.

One way to calculate the timing, check how much time it would take for normal cooking, then you divide the operation in two. The second part is when you put it into the hay box, you add a little more time for the cooking is slow in the hay box. As for lard, leave it all night to be ready for the morning. If you get back late or forget the cooking for a few hours. It won't burn and will be hot and ready.

Here are some meals that can be cooked that way; boiled chicken, lard, beef, fish, lamb, stew, rice, vegetables & fruits. Don't worry from any overcooking it won't happen, the longer = better. This auto-cooker saves fuel, food value time & effort / money. If no hay, you can use, wool, cotton, clay or any isolation material. You can make a smaller box for 1 pot, we showed you 2.

• HERE ARE SOME COOKING TIME FOR SOME FOOD:
  
  MEAT: 1/2 time cooking & 4 to 6 hours in hay box.
• DRY VEGETABLE: Soak them the night before, boil them for 30 minutes & 3 to 4 hours in hay-box.
• FRESH FRUITS: Put them to boil then straight in box 1 to 2 hours.
• DRY FRUITS: Soak them the night before, make them boil & once boiling straight in box for 3 to 5 hours.
• OATS: Boil 5 min then in box all night.
• SOUP: Boil 15 min then 6 hours in the box.
  

Cooking & Food 2 >>>>