This Outdoor Cookery manual provides information and instruction on the basic outdoor skills of building suitable cooking fires, handling fires safely, and storing food. The necessity of having the right kind of fire is stressed (high flames for boiling, low for stewing, and coals for frying and broiling). Tips on gauging temperature, what types of wood to use and how to build different fires are given. Modern cooking devices (coffee pots, portable stoves, etc.) are discussed, as well as improvised devices (tin can stoves and reflector ovens) and non-utensil cooking using sticks, stones, strings, and bare coals. Fourteen recipes are included using foil to keep the food in and the ashes out. Menu planning with regard to convenience of preparation, weight, cost, spoilage concerns, estimation of amounts needed and nutritional value is emphasized, and includes checklists for utensils, camp equipment, cleaning supplies, food and paper products. Over 40 recipes for desserts, drinks, main dishes, baked goods, and snacks are given. The last section is devoted to record-keeping (with sample forms), metric conversion tables, and four references. (JMM)