If officers mess with their companies they will appreciate the
attitude of the men and be able to judge the real situation. Officers
will be well repaid for doing this, as it gives them an idea of the
food that is being served their men.

In the mechanical details of preparing food, the fire is of first
importance. A quick method of cooking is by laying a pair of large
green logs on the surface of the ground just wide enough to place the
pots between them, so that the bottom of the pots will be resting upon
them. Build a fire between these logs, making sure to place the logs
parallel to the direction of the wind.

A pit may be dug, with a sloping bottom, and across this may be placed
the pots, and if iron rails are available, the utensils may be placed
on these. For longer stays this pit may be lined with stone. Stones
retain the heat and less wood is required. Four trenches radiating
from a central chimney will give one flue whatever may be the
direction of the wind. (For more specific data on the subject of fires
and camp cooking, see Manual for Army Cooks--U.S.A.--also notes in
i.d.r., pp. 154-155.)

Make a rule never to allow food to remain in tin cans after opening
them. Remember to place kitchen near available water supply and
furthest from latrines, horse picket lines, or dumps of any kind.

Sanitation comes last in the thoughts of the enlisted man, but it is
no less important for that.

The first requisite is cleanliness. Food receptacles must be scoured