CHAPTER SEVEN

COOKING AT CAMP
OUTDOOR COOKING

If you can follow a recipe at home, you can certainly do it out-of-doors. Food is food, ingredients
are ingredients, and measurements don’t change just because of the blue-sky overhead. Of
course, it is harder to teach a beginner to cook outdoors than in a modern kitchen, but it can be
done. It means learning how to measure ingredients like flour on a windy day or taking time to
reread a complicated recipe while the sand sifts into the stewpot!

Just as a wader doesn’t jump into 2 feet of water and expect to swim, so the beginner cook
doesn't start with a meal that calls for every item to be cooked over the coals. Planning is the
secret of success. The first cooking should be simple food that needs only quick cooking like
canned soup, for instance, and that can be started as soon as the fire is lit. The first flames are
fine for heat, and the coals that come after can finish the job.

The younger you are, the less interested you are in gathering enough wood for a long cooking
process, waiting for coals to come from flames, and waiting for the food to cook. Physically,
young arms, hands, and memories are not ready for those jobs. Young cooks like to see the
flames of their fire, to watch their food cook and to eat almost immediately. The one-pot meal fits
their needs, along with giving them experience, which with age will increase their patience.

The meal you choose when you eat out will depend on why you want it. Is it for providing energy
for the many exciting activities of the day or for learning new cooking skills, or to test the skills
already learned? Whatever the purpose, good nutrition is always important, whether planning a
single meal or three meals a day, the basic food groups are easy guides. A single meal should
include the groups so that none are forgotten. Each meal should also have variety and contrast
in taste, color and consistency.
Progression in Outdoor Cooking

Daisy & Brownie Girl Scouts With Daisy and Brownie Girl Scouts, begin with Step 1 and
progress through Step 3. Spend a couple of outings on each step. By doing this, both leaders
and girls will enjoy their younger girl experience and will look forward to being Junior Girl
Scouts. The girls will develop simple food preparation skills under the watchful eye of the adults.

REMEMBER If the girls cannot lay, light and tend to an outdoor fire, they are not yet ready for
that step in outdoor cooking. This manual has many suggested recipes. Use imagination to
come up with other recipe ideas.

STEP 1 - Nosebag lunches supplemented by something uncooked that the girls prepare. Ants
on a log Magic Lemon Pudding Pudding Cones Girl Scout Sundae Walking Salad
STEP 2 - Nosebag lunches with something cooked in a kettle for the whole group. Soup Cocoa
STEP 3 - Nosebag lunches plus something cooked by each individual (a dessert works best).
Banana Boats Apple Cream Junior, Cadet, Senior, Ambassador and Teen Girl Scouts Once girls
have mastered the beginning steps and learned safety around fires they are ready to prepare
main parts of the meal over the open fire.
STEP 4 - One Pot Meals main dish is the entire meal Basic Recipe (8 variations) Pot O'Gold
Savory Beans One-Pan Spaghetti Sloppy Joes Porcupines Pocket Stew Vegetable Soup with
Dumplings Golden Rabbit (Blushing Bunny) Golden Beef Special
STEP 5 - Foil Cooking main part of meal cooked in foil Girl Scout Platter (Foil Dinner) Chicken
Wrap-Ups

Steps 4 & 5 should be covered and well mastered before girls progress on to cooking with
specialized equipment or novelty items.

STEP 6 - Dutch Oven Working with charcoal

STEP 7 - Thin Stick Cooking Marshmallows and wieners on sticks takes skill around a fire STEP
8 - Novelty Cooking Vagabond Stove and Buddy Burner
STEP 9 - Cooking the complete meal using any of the above methods.
STEP 10 - Advanced cooking and baking cooking on a spit, planking, cardboard box oven
STEP 11 - Advanced Stick Cooking Kabobs, dough boys, meatloaf on a stick; doing raw meat or
dough on a stick takes patience and skill
STEP 12 - Bean hole or hay hole Takes lots of time and is impractical except for evening meal
or overnight, but is worth waiting for. Check ahead of time that a hole can be dug.
Helpful Hints for Outdoor Cooking:

● For nosebag lunches, avoid foods that are soggy or sticky and those that perish easily.
Stand sandwiches on edge and they are less likely to become soggy.
● Rub liquid soap on the outside of kettles before placing them over the fire. This will
simplify the scouring of the kettle.
● A Walking Salad is always useful to plan. In case the meal is delayed, the salad can be
eaten to stave off hunger complaints.
● Try one new thing at a time. Progressive steps make it easier to learn new and different
foods and accomplish new and different skills.
● In the outdoors, plan larger servings than usual. People eat about one-third more food
outdoors than they do at home. Servings will vary according to age, weather, and
activities as well as other foods being served.
● Teach girls to stir food in a figure eight, which helps prevent food from sticking to the pot.
● Cooking over coals is best – food becomes cooked but not burned and you can get
closer to the fire. Kettles will not get a black.
● When necessary to conserve heat, lay the fire and put on the pot before lighting the fire.
● In damp weather a piece of foil laid on the ground provides a dry spot for fire building,
and reflects heat, also. It doesn’t take a large piece. When you extinguish the fire, be
sure to take the foil and any bits of foil home with you.
● Leaves and wood that crumbles will smoke and smolder and give off little heat.
● If potholders are not available, a large, dry kerchief or bandana can be used. You will
find it comes in handy in other ways, also.
● Carry a peach, orange, or other juicy fruit on a hike when water is scarce – quick pickup
and thirst quencher.
● A mess kit for each person should contain an unbreakable cup, bowl, plate, silverware
and drip bag. Items should be able to withstand boiling water.
● Drip bags can be made of nylon net (or similar material) or purchased from the Council
Girl Scout Shop. Drip bags should also be able to withstand boiling water.
● Think about food storage and refrigeration for your supplies before and after meals. You
will need extra ice or dry ice to keep food cold. Ziploc bags, foil and or containers with
lids to keep food before, during and after meals.
BASIC KNIFE & KITCHEN UTENSIL SAFETY

● Review basic kitchen knife and utensil safety BEFORE using knives and utensils.
Practice.
● When teaching girls the basic concepts of tool safety, keep in mind the importance of the
"arc" or "bubble" of safety. In other words, there can be no one within an arm's reach –
around and up – in case a sharp tool slips.
● All sharp tools must be sheathed at all times when they aren't in use. A sheath is a
cover, whether the original one, or a simple, homemade one (cardboard and duct tape)
that protects everyone from a sharp edge or point. This includes knives, can punches,
hole punches and peelers.
● Can openers may present some unforeseen difficulties. Always check that the ones you
are using really work. Also, be sensitive to the fact that most are harder for left-handed
users, as well as smaller hands.
● Use and teach a stroke that goes away from your body. Using a vegetable peeler to
make a fire taffy, for example, with paraffin or a used candle is a way to practice safe
techniques
 Meal Planning Worksheet
Menu: Date:
___ _________________________________________________ ____________
___ _________________________________________________ Meal:
___ _________________________________________________ ____________
___ _________________________________________________ Number of people:
___ _________________________________________________ ____________

Food Allergies:
_____________________________________________________________________

Ingredients: Quantity: Cost: ($3 a person per meal)

Recipe Instructions: Equipment/Special Needs:

Comments:
 Kapers:

Fire: Prep/Cooking: Hostess: Clean up:

Fire Builders
● Fill fire bucket & put in fire circle with fire stick and sprinkle can
● Ready the fire ring: remove dead leaves & old, burned logs, make level
● Consult with Cooks as to type of fire needed
● Gather and arrange ample woodpile (tinder, kindling, fuel) (three times more than you
think needed)
● Lay and light fire and keep it going
● Rebuild fire as needed for dishwashing
● Fire sprinkled gently and thoroughly
● NEVER DUMP WATER ON A FIRE OR 10. ON A BED OF HOT COALS

Cooks
● Post menu near kitchen area
● Gather recipes, food, potholders, pots & pans, utensils and serving things
● Soap outside of pots to be used over fire
● Prepare and cook food
● Fill pots and pans with water after use to soak until washing
● Keep worktable and cooking area tidy
● Have something to cover food until served like lids or foil wrap

Hostess
● Arrange garbage/trash area
● Determine mealtime
● Wipe off table, then set with dishes
● Prepare a centerpiece of natural materials (no living items)
● Select and lead grace
● Serve food, including seconds
● Attend to guests or visitors
● Supervise dish scraping into trash bags
● Help clear and wipe table
● Clean dining area

Clean Up
● Get water for dishwashing and place on fire as soon as there is space
● Dispose of leftover food after meal
● Prepare dishwashing set-up (wash soapy water, rinse water & sterilizing bleach water)
● Notify group when set-up ready
● Supervise dishwashing
● Wash cooking utensils, pots, pans
● Dry and return equipment to storage
● Clean and wipe kitchen area
● Clean dining area
 Food Quantity and Equivalents:

Beverages Juice 46 oz can 10 servings (½ cup)

Frozen concentrate 6 oz 6 servings (½ cup)

Bread Small loaf (1lb) 20 slices

Sandwich loaf 30 slices

French Bread (16” loaf) 16 slices

Crackers graham (1lb) 66 squares

Crackers soda (1lb) 88 doubles

Mixes Pancake (2lb) 70 small pancakes

Biscuit mix (2 ½ lb) 40-50 biscuits/pancakes

Flour (1lb) 4 Cups (sifted)

Sugar 1 Pound 2 to 2 ¼ Cups

Dairy Butter/margarine (1lb) 50 servings; 2 Cups

Eggs (scrambled) 1 ½ eggs per person

Cheese (1lb) (4 cups grated) 16-24 servings

Meats Hot dogs (1lb) 8-10 per package

Bacon (1lb) 20-24 slices

Sausage links (1lb) 16 links

Ground beef (1lb) 4-5 servings

Chicken breasts (1lb) 3 servings

Vegetables Carrots (1lb) 20 sticks; 2 ½ cups diced

Celery (1 bunch) 16-20 sticks

Lettuce, Iceberg (1 head) 8 cups; 16 sandwiches

Tomatoes (1lb) small 8 servings

Cucumber (1lb) 2 cups sliced/diced

Green pepper (1lb) 2 ½ cups diced

 Onions (1lb) 4-5 medium slice; 3 cups diced

Pasta/Rice Macaroni/spaghetti (1lb) 4 cups uncooked; 8 cups cooked

Noodles (1lb) 6 cups uncooked; 8 cups cooked

Rice (1lb) 8 cups cooked

Fruits Apples/bananas (1lb) 2 ½ cups diced

Oranges/grapefruit (1lb) 2 ½ cups sections

Lemon, medium sized 1 tablespoon juice

Raisins (1lb) 3 cups

Miscellaneous 1 lb granulated sugar 2 cups

Peanut butter (18 oz) 2 cups; 15-30 sandwiches

Jelly (16 oz) 16 sandwiches

Marshmallows – large (1lb) 60 marshmallows

Easy Conversions:

3 teaspoons = 1 tablespoons
4 cups = 1 quart
16 tablespoons = 1 cup
4 quarts = 1 gallon
2 cups = 1 pint
16 oz = 1 pound
COOKOUT CHECKLIST:

Decisions about the Cookout Menu Planning

Purpose Girls help to plan menu

Time allowed for meal Kapers assigned
Cook indoors or outdoors No-cook foods (to stave off hunger)
Familiar cooking method or Nutritious - From Basic 4 Food
something new Group
Storage at site (refrigeration or Dietary restrictions met
coolers) Cost within budget
Seasonal foods available Quantities decided (at least three
Number in each cooking group times as much as you think you
need)
Equipment/Supplies Shopping list created

Grill, stove with propane, box oven, The Cookout

extra large cooking cans &
vagabond buddy stove, pie irons and Wood gathered and stacked
sticks Fire bucket filled, fire stick & sprinkle
Liquid Soap, bleach, wash cloth, can in fire circle
scrubber, 3 Dishwashing buckets Fire lit according to menu
and plastic bags for eco disposal requirements
Pot holders Equipment gathered according to
Proper pots/pans menu requirements
Camp stove, box oven, vagabond Dishwater heating
buddy stove, fire or charcoal, pie Rinse water kept hot over fire until
irons or sticks all dishes and pans washed
Fire bucket and sprinkle can Kapers are being completed
Charcoal and charcoal chimney according to kaper assignments
Matches & fire starters
Cooking utensils (spoons, can
openers)
COOKING METHODS

Camp stove

Benefits of a camp stove:

● Minimal impact on environment:

○ Burns clean; less air pollution than wood
○ Where wood is scarce, allows deadfall to remain in forest to prevent erosion
○ When the weather is dry, there is less chance of causing forest fires.
● Easy to use in bad weather
● In some areas, wood and charcoal fires are not allowed due to dry weather.
● Conserves overall cooking time; allows for other outdoor program activities.
● Useful for hot beverages while girls make fire.
● May be used to heat dishwater, but will be slower than a wood cookfire.

Disadvantages of a camp stove:

● Potentially volatile; use extreme caution.

● Propane or white gas is more expensive than wood or charcoal.
● Girls may require more adult assistance because of the skill level needed for stoves.

How to use a camp stove:

● Always follow the manufacturer's instructions – learn safety precautions and teach girls.
● Make sure all connections are hand-tight
○ Pliers may strip the threads.
● Test stove and become familiar with operation:
○ Fairly easy to light and use
○ Practice you teach girls
● Have trained adults supervise stove use (by girls and adults) at all times.
● Choose site that is stable, well-ventilated:
○ Cleared picnic table are ok (with enough clearance with the wind to back of
stove), NOT on table cloth
○ Fill the stove away from where it is used.
● Keep in good repair:
○ Generally reliable, with proper care
○ Parts readily available * Simple cleaning and repairs possible *
○ Best not to dig up an old, unused stove from the attic; Must have manufacturer's
instructions.
● Watch color of flame:
○ Blue to white=hot; red=cooler
Practical considerations for camp fuels:

Propane:

● Safest and most efficient of camp fuels

● Dependable
● Best to use 14-16 oz fuel canister
○ This size not refillable
○ It’s OK that canisters get sweaty and frosty
○ Will burn 4-6 hours (burns faster and less efficiently in colder weather)
● Large canisters may pose transport problems:
○ Heavier for girls to carry
○ Valves easily open in transport
○ Prohibited in tunnels
● If canister malfunctions or leaks, discharge in the ventilated area, then take home to
dispose of it.
● Canister should not be hot to touch when changing.
● Check hoses and connectors – metal doesn't crack like rubber.

Gasoline (Two types):

● White Gas, also known as "Coleman Fuel":

○ Very pure petroleum product containing no additives or lead. Burns are very
clean. Middle price range.
● Unleaded automotive gasoline:
○ Contains additives that clog some stoves; follow stove's instructions. Burns fairly
clean. Fairly cheap.
○ Use only in designated stoves.
● CAUTION: Only stoves designated as Dual Fuel Stoves accept both white gas and
unleaded automotive gasoline. Both white gas and unleaded automotive gas:
○ Are highly volatile when used improperly
○ Need a lot of oxygen
○ Have vapors that are invisible, explosive and can be lighted by ignition sources
many feet away
○ Are not to be mixed with kerosene, gasohol, lamp oil or other non-appropriate
fuels

Fuel transport and storage:

● Store safely away from heat source:

○ Not in direct sunlight, not near open flame and not in a hot vehicle
○ Not inside a tent or indoors
● Follow canister disposal regulations of local jurisdiction.
● Mark storage containers: Blue for kerosene, Red for gasoline products or white gas.
● Fuel may be transported in stove fuel tank
Charcoal

Charcoal fire materials:

● Charcoal briquettes in appropriate container

● Fire starters (make ahead)
● Charcoal starter chimney – see below
● Tongs, long-handled (when using tongs, assume tongs and charcoal are hot).

CAUTION: Although it may be more convenient, using lighter-fluid-impregnated charcoal can

cause flare-ups and its fumes may soak into your food in a box oven.

How to make a charcoal starter chimney:

● Large metal can (#10 or 3 lb coffee) with one end removed

● Can punch
● Picture wire or coat hanger

1. With can punch, place holes around the bottom edge. Avoid the can’s seam.
2. Make two holes near the top rim of the can for a handle. Attach wire handle.
3. Use tongs to handle when charcoal is hot.
4. Do NOT swing the chimney when lit.

How to store and transport charcoal:

● Store outside house in weather-proofed container:

○ Not in an air-tight container or charcoal could ignite from spontaneous
combustion.
○ Charcoal is porous and absorbs moisture.
● Do not store wet and dry charcoal together.
● May transport paper briquette bags in a plastic bag or container.
● Carry what you think you'll need.
● Let equipment cool before packing.

To start a charcoal fire:

1. In fire circle, start charcoal in chimney:

2. Place 2-3 fire taffies in the bottom of the charcoal starter with ends poking through
bottom holes.
3. Then add briquettes needed
4. When briquettes are ready (gray on the edges), remove with tongs and place where
needed.
5. Gasoline, flammable liquids and commercial fire starters must NOT be used.
To extinguish a charcoal fire:

● Let briquettes burn to ash OR

● Use tongs to immerse in the fire bucket, then smash and leave ashes in the fire scar.
Box Oven

With a box oven, girls can bake goodies at their cooking fire much as they might at home.

● Easy to use; no need to preheat

● Each briquette is approximately 50 degrees plus one to start and one extra for good
luck.
● Versatile
● Inexpensive to make: after initial cost of foil, it can be used over and over again with
minor maintenance
● Bulky to store and carry
● For use in a fire site ONLY

How to use a box oven:

1. Place box on level surface in fire site with hinge at top. If the ground is wet or very cold,
raise the box slightly off the ground on small stones or wood, or place on a separate
grate.
2. Place 4 metal cans in the box to support the rack or baking pan. Cans should all be the
same height. Allow sufficient air space around the item to be baked.
3. Start the charcoal in a charcoal chimney, or in a wood fire area.
4. While the charcoal is getting started, prepare the food to be cooked.
5. Place glowing briquettes on a small foil pan on the floor of the box oven. In humid or wet
weather, place charcoal briquettes closer together. Oven will be ready immediately;
needs no preheating.
6. Place the baking pan on top of the rack or on top of the four cans if you are not using a
rack. The pan must be smaller than the inside of the box oven, with room for heat to
circulate. Baking time will be similar to a home oven, but may take longer in wet or windy
weather.
7. Close the oven door, leaving a small opening (about (1/2”) for oxygen supply, so that the
charcoal does not go out.
8. When finished baking, remove charcoal briquettes immediately with tongs and add to the
existing fire or extinguish properly and place in the fire site.
9. After each use, check the top layer (top floor piece) of inner cardboard where charcoal
rested. Replace as needed.
10. Always carry extra supplies for immediate replacement: Cookie Rack Lid hinges at the
top 4 Short Cans Foil enough for the Top/Sides: doubled; Bottom: tripled; Foil Inside
When you close the oven door, leave a small opening (about ½”) for oxygen supply
Keep lid attached!
Dutch Oven:

The way you heat your Dutch oven will depend on your desired cooking method.

● Baking and braising will require dual-direction heating, meaning you will need to place
hot coals below and on top of the dutch oven to create the proper cooking environment.
● All other methods require a singular heat source from below.
○ Place directly over hot coals or wood embers in the campfire
○ Place on a campfire cooking grate (found on some campfire rings)
○ Hang the dutch oven from a campfire tripod (camp does not have a tripod)
● Each briquette is approximately 50 degrees plus one to start and one extra for good
luck.

How to use a dutch oven:

1. Place the oven on a level surface in the fire ring.

2. Start the charcoal in a charcoal chimney, or in a wood fire area.
3. While the charcoal is getting started, prepare the food to be cooked.
4. When baking or braising you’ll want to put a third of the briquettes under the dutch oven
and the remaining briquettes on the lid of the dutch oven.
5. When finished cooking, remove charcoal briquettes immediately with tongs and add to
the existing fire or extinguish properly and place in the fire site.

Helpful hint: an 8″ dutch oven will need 17 briquettes for 350°F

Fire

Wood fire materials:

● Metal rake and shovel to clean cold debris and ash from fire ring
● Tinder, Kindling, Fuel
● Metal fire bucket with cool water & stick
● Sprinkle can
● Grate (built-in, with legs, or on metal cans)
● Matches with striker (in metal, waterproof container)
● Fire starters (may conserve matches)
● Hot pads, mitts
● Cover for woodpile

Types of wood for fires:

● Tinder: Matchstick thin, pencil-length; looks like spaghetti -Three handfuls to start fire
● Kindling: Pencil to thumb thickness
● Fuel: • Largest size • Very little needed for one-pot meal
○ Look for supplies of fallen branches.
● Choose wood that can be broken with hands, not across knees or with feet. Or use a
saw
● Alternative Wood: commercial, prefabricated logs are STRONGLY discouraged. May
flare up and are difficult to extinguish.

Prepare the fire site:

● Clear 10 ft area in established fire circle, where available.

○ Remove debris; break down the ash mound. Scatter, don’t dump!
● Remove rocks, bricks, cinder blocks, etc. that may "ring" fire.
● Set-up wood pile outside of 10 ft area; cover to keep dry.

Safety rules:

● Long hair tied back/under hat

● Long pants tucked in /tied
● Avoid synthetic fibers near heat, may melt
● No liquid fire starters
● Strike matches away from body
● Never reach or lean over fire
● Only designated people in fire ring
● Conserve wood and charcoal
● Never leave fire unattended
"A" frame foundation fire:

1. Make the letter “A” with three pieces of kindling.

2. Leave an air space under the top bar of the “A”.
3. Place two handfuls of tinder in the ”A”.
4. If using a fire starter, place it under the tinder.
5. Strike match, away from your body, close to the wood.
6. Light the fire starter or hold beneath the tinder until the flames are burning up through
the tinder.
7. Begin adding kindling and tinder as needed to get the fire growing.
8. Add pieces one at a time.
9. When tinder is burning hot enough, to get the kindling burning, add five to six pieces of
kindling in a teepee shape. Pieces of kindling must touch to keep fire going.
10. Add fuel, larger sticks then small logs, once kindling is burning well.

Note: Fire needs three things: air, heat, and fuel. If fire isn't working, see what is missing and
adjust.

To extinguish a wood fire:

● Sprinkle with water and stir with a well-soaked fire stick.

● Repeat until there is no gray ash or signs of fire. Soak pieces of charred wood and leave
on the fire scar.
● Using the back of your hand, pass it several inches above the ashes to check whether
the spot is still hot. Then hold a steady hand several inches above the ashes.
● If any are located, continue to sprinkle with water and stir with the fire stick.
● When there is no more warmth the fire is out.
● Leave ashes in the fire ring for several hours before spreading.
● Rewet if in doubt.

To make a sprinkle can:

● Soup can, with one end removed

● Nail and hammer
● Picture wire or coat hanger
● Punch small holes in the bottom of the can
● Make two holes near the top rim of the can for the handle.
● Dip in fire bucket water and then dangle the sprinkle can over fire.

Note: when swung gently, the sprinkle can will put out a fire without drowning the firesite.
Not to use for a wood fires:

● Green Wood: Does not burn well; harms trees

● Rotten Wood: Does not burn well; robs soil and insects of beneficial rotting action.
● Liquid Fire Starters: Potentially dangerous; never add to a fire that has started.
Fire starters

Fire starters are useful to make ahead and have ready for your cookout. They're especially
handy if the wood is wet or the campsite is low on tinder. This fun Girl Scout activity also
provides girls an opportunity to develop tool safety skills.

Fire “Kiss”

Materials:

● Small squares of wax paper (6" x6”)

● Old vegetable peeler Candle stubs, used birthday candles or household paraffin wax
chips

To make:

1. Use an old vegetable peeler to shave candle wax onto wax paper squares
2. Gather shavings into a pile in the center of the paper square
3. Twist both ends of wax paper, so it resembles a piece of candy

To Use:

1. Place in the center of the tinder and kindling or charcoal stack, with one of the twisted
ends sticking out.
2. Light the end with a match.

"Egg" Fire Starters

Materials:

● Cardboard egg carton

● Sawdust or wood shavings or all-cotton dryer lint with no synthetics
● Double boiler (metal can in hot water)
● Paraffin wax Old pots for melting wax

CAUTION: If wax ignites, cover immediately with a metal lid larger than the flaming can, or
suffocate flame with baking soda. Do not pour water onto a wax fire.

To make:

1. Melt wax in a double boiler. Wax must be hot enough to penetrate into cardboard, and
poured with adult supervision. Essential to use a double boiler because as the wax goes
from solid to liquid to gas, it could explode.
2. Fill egg carton cups half full of sawdust shavings
 3. Pour melted paraffin wax over shavings in each egg carton cup, until each cup is full
4. When cool, break apart each "egg" or keep together in carton for future use

To use:

1. Cut an egg apart from the carton

2. Place the “egg”, with the cardboard cup still attached, into the center of your tinder and
kindling.
3. Light edge of cardboard with a match.

Trench candles:

Materials:

● Newspaper (no colored comics or colored paper – possible high lead content)
● String, twine or dental floss
● Melted paraffin or wax (see melting wax instructions above)

To make:

1. Roll newspaper into long, hollow "log." Leave space in the center for air.
2. Tie roll with string at 3 inch intervals. Leave a 3 inch end on each string for dipping.
3. Cut the roll between the strings with a serrated knife or saw OR make small logs
individually.
4. Dip each trench candle into a container of melted wax.
5. Hang by strings to dry.

To use:

1. Place the “candle” into the center of your tinder and kindling.
2. Light edge of “candle” with a match.

Waterproof matches:

Use up leftover paraffin by waterproofing matches.

● Double dip the ends in wax and you'll be set in an emergency.

● Just scrape the wax off the tip of one of the matches and, presto, a dry match!