"Camp fires and camp cooking" by James M. Sanderson offers an invaluable historical guide to outdoor culinary arts. Originally subtitled "Or, Culinary hints for the soldier: including receipt for making bread in the 'portable field oven' furnished by the Subsistence Department," this volume delves deep into the practicalities of preparing hearty meals in demanding conditions. Sanderson's work is a foundational text for anyone interested in camp cooking and military cuisine. It provides detailed instructions and recipes for a variety of American dishes, designed to sustain and nourish. A particular highlight is the comprehensive guidance on bread making, including techniques for utilizing a portable field oven, crucial for feeding troops in the field. This meticulously prepared republication preserves the authentic wisdom of early American outdoor cooking. It's a compelling resource for enthusiasts of historical foodways, outdoor recipes, and the resourceful spirit of military sustenance. Discover the enduring methods for turning simple ingredients into satisfying meals over a campfire, making this a timeless addition to any collection of culinary literature.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.