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diff --git a/old/62832-0.txt b/old/62832-0.txt deleted file mode 100644 index 83926b9..0000000 --- a/old/62832-0.txt +++ /dev/null @@ -1,1148 +0,0 @@ -Project Gutenberg's Outdoor Cooking with Reynolds Wrap, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll -have to check the laws of the country where you are located before using -this ebook. - - - -Title: Outdoor Cooking with Reynolds Wrap - How to prepare tastier campfire meals without pots, pans and dishes - -Author: Anonymous - -Release Date: August 3, 2020 [EBook #62832] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK OUTDOOR COOKING WITH REYNOLDS WRAP *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - Outdoor Cooking - WITH - REYNOLDS WRAP - PURE ALUMINUM FOIL IN HANDY ROLLS - - - How to prepare tastier campfire meals without pots, pans and dishes - - _For:_ - • SCOUTS - • CAMPERS - • PICNICKERS - • FISHERMEN - • HUNTERS - - REYNOLDS METALS COMPANY - RICHMOND 19, VIRGINIA - - _10¢_ - - - - - Outdoor Cooking - WITH - Reynolds Wrap - - - _THE PERFECT FOOD WRAP - THAT YOU BAKE AND COOK IN, TOO!_ - - Methods developed and all recipes field-tested by recognized camping - authorities. - - [Illustration: {Uncaptioned}] - -Copyright 1950 - - THE REYNOLDS METALS COMPANY - RICHMOND 19, VIRGINIA - Printed in U. S. A. - - - - - Foreword - - - [Illustration: {Uncaptioned}] - -This booklet on Outdoor Cooking is presented to make outdoor life more -enjoyable for the thousands of campers who take to the open fields, -woodlands, and streams of America each year. - -It is written to demonstrate the new aluminum foil way to cook out of -doors ... endorsed by expert campers, camping associations, and rod and -gun clubs throughout the country. - -Alert campers who discover new uses for Reynolds Wrap (aluminum foil) -are urged to write the publisher, Reynolds Metals Company, who will try -to include them in subsequent editions of this manual ... thereby -assisting other campers to a happier day afield. - - - - - Reynolds Wrap - _What it is and how campers use it_ - - -Aluminum foil, as widely distributed under the name Reynolds Wrap, is -pure aluminum. Reynolds Wrap is available at grocery, drug, department -and other stores throughout most of the U. S. - -Aluminum is often called the “miracle metal” ... and it is in the form -of aluminum foil that its miracle properties are most evident. - -Housewives line frying pans with it, wrap meat and fowl for roasting, -etc. Campers wrap their food in it and drop the package in the hot coals -of the campfire. They thus eliminate scouring pots and pans and washing -dishes ... the unpleasant chores of camping out. - -The heat-reflective property is, again, most dramatically demonstrated -by the foil. It is used by housewives to line broiler pans and reflect -heat upward to broil the underside of a steak (and to save on pan -scouring). At campfires, reflective ovens are constructed of Reynolds -Wrap—to bake bread, biscuits, and even small pies. - -Wrapping an object in pure aluminum foil is a unique experience. No -strings, rubber bands, or other fastenings are required ... the wrap -molds to any shape, and holds it. By crimping edges, the package is -sealed against moisture, air, light, and odor. Little wonder it is so -widely used to keep certain foods fresh and moist. On a day’s outing or -overnight hike, campers prepare several meals before they start out, -wrap each in Reynolds Wrap, toss them into their pockets ... and all -that remains is to build a fire and drop the “packaged meal” in the -coals. - -Reynolds Wrap cuts down “camp chores” and makes outdoor life more -fun.... See the menus and recipes on the following pages for dozens of -ideas, every one proved at the campfire. - -CAUTION:—Obviously, foods and sandwich spreads that normally require -refrigeration must be kept iced to assure positive protection. - - [Illustration: {Uncaptioned}] - - - - - Have you ever...? - - - [Illustration: {Uncaptioned}] - -After a hard day of whipping the stream or tramping the woods, have you -ever returned to your base camp to find a pile of greasy, smoky-black -pots and kettles waiting to be scoured? Or have you ever awakened in the -morning to meet the mess of the night before? - -Ah, now you remember ... you were in a hurry to get away at break of -day, or the evening darkness fell too soon. You left the cooking -utensils unwashed. So now, before the meal can be prepared, the oatmeal -pot must be scrubbed out and the frying pan scoured clean. It’s -unpleasant work and it takes time. Even the most moderate tempers -sometimes flare up when hunger bites and there is no prospect of -immediate food. - -But Reynolds Wrap has solved this problem once and for all. Pots, pans, -and dishes are no longer necessary on a camping trip. - -Read the suggestions in this booklet carefully. - - - - - Six things to remember for better outdoor cooking - - -1. A bed of hot coals is the thing. Never use a flaming fire (except - when using a reflector oven). - -2. Fold the Reynolds Wrap into a package according to instructions on - Page 7. Practice this several times. - -3. Always add shortening, fat, butter, or bacon to package before - cooking. - -4. Cooking times will vary with wind strength, type of firewood, and - many other factors. All the times given in this booklet are - approximate, of course—a campfire has no thermostat. - -5. It’s a good idea to turn a package at approximately half its cooking - time. - -6. Package must be crimped carefully for complete sealing to keep in - moisture ... to assure “pressure cooking.” - - - - - How to wrap food before cooking - - - [Illustration: {Uncaptioned}] - -This explanation is of utmost importance and must be followed closely -for the best results in cooking. All cooking is done in DOUBLE foil -envelopes. - -1. Place item to be cooked on a sheet of Reynolds Wrap. Wrap should be - big enough to allow for a three-fold crimping of open edges. - -2. Next fold in half and crimp the three open edges. Make three folds on - these edges. This makes an air-tight envelope. - -3. Take another sheet of Reynolds Wrap the same size as the first, - repeat process, making a double layer around the food. - -4. This package is placed right on the coals. When the food is cooked, - the three crimped edges can be torn off in zipper fashion. The - contents are then eaten from the wrap, doing away with a dish or - plate. - - - - - How to build the right kind of fire - - - [Illustration: {Uncaptioned}] - -The right kind of fire for aluminum foil cooking is really no fire at -all, but rather a bed of hot coals. The Boy Scout Merit Badge Book on -cooking explains how to get a bed of coals as follows: - -“The camp fire generally supplies a good bed of coals, but sometimes -this is needed in a hurry, soon after camp is pitched. To get it, take -sound hardwood, either green or dead, and split it into sticks of -uniform thickness (say 1¼ inch face). Lay down two bed-sticks, cross -these near the ends with two others, and so on up until you have a pen -or crib a foot high. Start a fire in this pen. - -“Then cover the top of the pen with a layer of parallel sticks laid an -inch apart. Cross this with a similar layer at right angles, and so -upward for another foot. The free draft will make a roaring fire, and it -will all burn down to coals together. The thick bark of hemlock, and of -hardwoods generally will soon give you coals for cooking. To keep coals -for a long time cover them with ashes, or with bark which will quickly -burn to ashes.” - - - - - Try these camp ideas - - -In taking lunches from the base camp, Reynolds Wrap will help in two -ways: First, sandwiches, cake, cookies, etc. are wrapped to hold -freshness, to prevent them from getting wet in case of rain. (Be sure -sandwiches do not contain dressing, etc. that normally should be kept -under refrigeration.) Secondly, if a hot meal is desired (some campers -due to health conditions, must have a hot meal at noon) take a chop or a -piece of meat, place it in the wrap with a patty of butter, add slices -of potato ¼ inch thick, onion, carrot or other vegetable sliced and seal -package securely. This package can be put in a camp fire on the trail -and cooked in 15 to 20 minutes. - -On a field trip requiring 2 or 3 meals, each meal can be prepared at -home before leaving. It is sealed at home and ready for the fire in a -moment’s notice. Label the meals Lunch, Supper, etc. - -If fish or other game is to be cooked in camp in a kettle or frying pan, -line the pan with Reynolds Wrap before cooking, thus eliminating a -“rough” scouring job and, perhaps, fish-tasting sausages the next -morning. - -A round, six inch piece of Reynolds Wrap carried in the pack or pocket -can be quickly shaped into a conical drinking cup for a quick refreshing -drink on the trail. This cup can be used over and over again. - -There are many campers and woodsmen who camp the year round. The problem -of keeping food from freezing in intense cold is solved by wrapping the -food in Reynolds Wrap, then newspaper and then Reynolds Wrap around the -outside of the package. This applies to canned goods, potatoes, fresh -fruit, liquids, etc. - -Many campers protect articles they carry in their pockets by wrapping in -Reynolds Wrap. Matches are protected against dampening, exposed film is -sealed away from light, etc. Small objects are wrapped together so they -can’t get lost. - - [Illustration: {Uncaptioned}] - - - - - camp menu no. 1 - - - BREAKFAST - _Individual Quantities_ - - _Menu_ _Amount_ (Each person) - - Stewed Fruit 4 Prunes or Apricots - Oatmeal ½ Cup - Bacon & Eggs 2 Slices of Bacon, 2 Eggs - Toast & Butter 2 Slices of Toast - Coffee—Milk Instant Coffee - -DIRECTIONS: An aluminum foil “pot” can be made by forming doubled -Reynolds Wrap around a forked sapling. The size pot will depend upon the -number in the party. Place dried fruit in enough water to cover them, -the night before. A little more water can be added in the morning, if -necessary, also a small amount (2-3 teaspoons) of sugar if desired. The -pot is carefully placed at edge of camp fire. Oatmeal is cooked in a -similar pot. Add ½ cup of oatmeal to each cup of boiling water. Add ¼ -teaspoon of salt to boiling water, then stir in oatmeal. When it -thickens it’s ready. Now, shape up a similar pan of doubled foil and -place bacon in it. When it is about half done, drop in 2 eggs. Eggs -should be cooked sunnyside up as it may be difficult for beginners to -turn them. Toast is made by sticking 2 or 3 pencil sized saplings, 10 -inches long into the ground near the fire. Hang the slices of bread on -them and don’t forget to turn them—you are not using a “pop up” toaster. - -Coffee of the instant type can be made by using another “foil kettle” -but some campers may prefer to use the old fashioned coffee pot. - - [Illustration: _A forked sapling is bent around in hoop fashion. - Doubled Reynolds Wrap is carefully pressed down inside and folded - around the rim. Food is put in it before exposing to fire._] - - - - - camp menu no. 2 - - - FISHERMAN’S DELIGHT - _Individual Quantities_ - - _Menu_ _Amount_ - - Trout ¾ to 1 lb. Fish - 2 Slices Bacon - Steamed Potatoes 1 Med. to Lge. Potato - Buttered Onions 2 Small Onions - Bread, Apple Butter 1 Jar Apple Butter - Coffee, Cookies 4 to 5 Cookies - Canned Peaches 1 Small Can Peaches - -DIRECTIONS: Clean and wash the fish and vegetables. Take about 26 inches -of Reynolds Wrap. Place ½ slice of bacon on the wrap. Place fish on top. -Slice potatoes in ¼ inch slices and place on top of fish. Slice onions -in same manner and place around sides and on top of potatoes. Put -another slice of bacon on top of potatoes and onions. Carefully fold -foil and crease over to seal. Now fold in the ends to seal in all -moisture. Caution—do not make a hole in the wrap. - -Place dinner on hot coals for 10 minutes. Now take a blunt stick and -turn it over and leave for 10 minutes more. The length of time it is -left in the fire is determined by the size of fish. The larger the fish, -the more time. Only experience can teach this. - -Open up your fish dinner and enjoy its sealed-in flavor. - - [Illustration: _Reynolds Wrap cooking brings the pressure cooking - idea to outdoor campfire cooking for the first time._] - - - - - camp menu no. 3 - - - STEAK ROAST - _Individual Quantities_ - - _Menu_ _Amount_ - - Beef Steak 2 Slices Bacon - ¾ to 1 lb. Steak - Potatoes 1 Med. to Lge. Potato - Onions 1 Medium Onion - Buttered Carrots 2 Medium Carrots - Hot Bread & Butter 2 Cups Prepared Biscuit Mix - Cake & Coffee ½ Pound Cake - -DIRECTIONS: Take 26 to 30 inches of Reynolds Wrap. Wash steak and -vegetables to add moisture. Slice potatoes. Place small amount of butter -on bottom of wrap. Place steak over it. Spread potatoes over steak. -Slice onion over potatoes. Clean and slice carrots and place along sides -of meat. Fold up foil lengthwise and fold over to seal. Place on hot -coal camp fire for 15 minutes. Change position of package after 6-7 -minutes to assure even cooking. - -Mix prepared biscuit flour adding water sparingly. Dough can be mixed in -a pan improvised from Reynolds Wrap. Mix with a clean stick. Take 24 -inches of foil and double it. Grease inside with butter. Place dough -inside and place on edge of fire and turn occasionally. Do not place on -hot coals except for last one or two minutes. - -Watch your time! Steak dinner—and fresh bread all completed in 15 to 20 -minutes time. - - [Illustration: _Another steak ready for the fire. This time the - steak is covered with onions and a slice of tomato. The potato is - wrapped separately._] - - - - - camp menu no. 4 - - - NEW ENGLAND CHICKEN DINNER - _Individual Quantities_ - - _Menu_ _Amount_ - - Chicken 2 Slices Bacon - Chicken Leg or equivalent - Potatoes 1 Med. to Lge. Potato - Buttered Turnips ½ Turnip (medium) - Bread & Butter - Baked Apple 1 Large Apple - Coffee, Cookies 6-8 Cookies - Powdered or other Coffee - 1 Teaspoon Brown Sugar - -DIRECTIONS: Wash the chicken and vegetables. Take about 26 inches of -Reynolds Wrap. Place ½ slice of bacon on wrap and put chicken on top. -Slice potato into ¼ inch slices and put on chicken. Slice the turnip and -place around sides. Add small amount of butter (1 patty) or equivalent -shortening or bacon grease and ½ slice bacon on top. Fold package to -seal in juices. Fold in ends of package so that it is as air tight as -possible. Do not break the wrap! Place the package on hot coals for 15 -minutes then turn it over for 10 minutes. It is ready to serve in 25 to -30 minutes. - -Prepare the apple by cutting out the core and putting in 2 teaspoons of -brown sugar or white sugar if brown is not available. Use a long enough -piece of Reynolds Wrap to completely wrap the apple in doubled foil. -Place in hot coals and leave for 10 minutes. - -Your meal should be hot and savory and completely cooked in 25 to 30 -minutes. - - [Illustration: _Chicken ’n’ fixin’s for a wonderful outdoor meal. - Other vegetables can be used to suit the taste of the individual - camper._] - - - - - camp menu no. 5 - - - HAMBURGER SPECIAL - _Individual Quantities_ - - _Menu_ _Amount_ - - Hamburger ½ lb. Hamburger - 2 Slices Onion - Baked Potato 1 Large Potato - Roast Corn 2 Med. Ears of Corn - Bread, Butter, Jam - Stewed Apples ½ Cup Dried Apples - Coffee, Milk Milk & Coffee as desired - -DIRECTIONS: Wash and trim potato and place on doubled Reynolds Wrap. -Make several holes in potato. Wet hand and shake water on potato and -foil. Wrap and place on hot coals. Turn potato occasionally. Place -hamburger in doubled foil, onions on top. Add ½ patty of butter or -equivalent. Wrap hamburger and onions and place onion side up, on fire. - -Corn should be wet thoroughly but left in husk. Wrap and put on coals. - -Form foil pot and add cup of water for each ½ cup of dried apples. Place -apples in water and set on fire. - -Turn potato, hamburger and corn occasionally and cook for 15 minutes. -Apples can be stewing as rest of meal is being eaten. - -Stir apples and add water if necessary—add sugar when served. - - [Illustration: _Cooked in Reynolds Wrap, the gravy can’t escape. - It’s saved for the potato._] - - - - - camp menu no. 6 - - - CHOP FRY - _Individual Quantities_ - - _Menu_ _Amount_ - - Lamb or Pork Chop 1 Chop - Potato 1 Potato - Green Beans 10-12 String Beans - Apple Sauce 1 Cup Dried Apples - Cookies 4 Cookies - Bread & Butter Bread & Butter - -DIRECTIONS: Place chop in center of 24 inch piece of Reynolds Wrap. Wash -and slice potato in ¼ inch slices. Distribute potatoes on top of chop, -wash and slice beans and place them around sides of chop. Shake small -amount of water over all ingredients, wrap carefully and place on hot -coals. Turn package over in 10 minutes and cook for 10 minutes on -opposite side. Remember that pork chops must be thoroughly done. Do not -eat pink pork. - -Stew apples in foil pan and add sugar to taste. - - [Illustration: _Try an indoor picnic with guests cooking their own - meal in Reynolds Wrap in the fire place._] - - - - - Baking camp bread - - -One of the highlights of any camping trip can be the baking of camp -bread or hot biscuits. Nothing equals hot biscuits and jam. This -operation is generally misunderstood by the unseasoned woodsman. It is -thought to be quite involved and complicated. Nothing could be further -from the truth. It can be extremely easy. Those who frequent the deep -woods where “store” bread is unobtainable or difficult to transport need -only take any good prepared biscuit mix, and the bread problem is -solved. - -Since Reynolds Wrap has come into general use by Campers and Woodsmen -the bread-making job is much easier. You need no cumbersome reflector -oven on the trip. A reflector oven is made in two ways: - -1. Take a 24 inch piece of Reynolds Wrap and bend it in the center at a - 45° angle. Place on a stone or other flat surface 6 inches above - the ground and close to the edge of a flaming fire. Mix the - biscuit dough using water. This can be done in a paper bag or a - container shaped up from another piece of foil. Grease the bottom - of the reflector oven slightly and shape 2 inch pieces of dough - and place on the bottom of reflector. It is best to rub a small - amount of dry mix on the fingers before shaping the biscuits so - that the dough does not stick to the fingers. Place the oven so - that an intense heat can be felt in front of the oven. When - biscuits have browned on top turn them over by hand for a minute - or two to bake the bottom of the biscuits. The whole baking - operation should not take over 10 minutes if the fire is hot. - -2. The second type of oven is built as follows: This is a permanent type - of oven and remains stationary during the camp trip. Locate the - site for your own camp fire. At the very edge of the fire drive 2 - stakes an inch in diameter into the ground so they are at least 15 - inches above the ground and 18 inches apart. Directly in back of - these stakes and in line with them 16 inches back drive 2 similar - stakes. Now tie cross pieces 9 inches from the ground on both the - front and rear stakes. Stretch a piece of foil across these two - horizontal sticks so it is rigid and tucked in around both sticks. - This is the shelf. Now tie cross pieces on the front stakes six - inches above and six inches below the shelf. Stretch Reynolds Wrap - from the bottom cross piece back around the outside of the shelf - and up to the top cross piece. Tuck it in securely and the oven is - ready for baking. Caution: When heavy articles such as hamburgers, - chops, etc. are placed on the shelf, distribute the weight. Take - care not to overload the shelf. Eight to ten biscuits can be baked - at one time. When the front row is browned, move it to the back - and the back row to the front. (Best results can be obtained with - reflector ovens by using a double thickness of Reynolds Wrap.) - -Reynolds Wrap is now standard equipment on all fishing, camping and -hiking trips. - - [Illustration: _Biscuits in a jiffy. In front of a hot fire biscuits - bake in ten minutes. In this type of oven they must be turned when - done on top._] - - [Illustration: {Oven}] - - [Illustration: _For biscuits or camp bread. The tang of hot biscuits - and jam puts zest into any camp trip. Reynolds Wrap makes the oven. - Use any prepared biscuit mix._] - - [Illustration: {Oven}] - - - - - “whole chicken in foil” - - -Clean a ¾ pound fowl and fasten securely on a green wood spit. Wrap bird -with two wrappings of Reynolds Wrap and press ends firmly on spit to -seal. (Wrap exposed parts of spit to insulate from fire.) Turn -occasionally and cook over coals for one hour and fifteen minutes. -Remove wrap and brown further over coals if desired. The spit should not -be farther than 8-10 inches from the coals. The fact that Reynolds Wrap -is being used will eliminate constant turning as all of the moisture of -the bird is sealed in. It can be left in one position up to fifteen -minutes before turning again. - - - - - “roast beef” - - -A four to five pound boned rolled roast can be cooked as follows: - -Secure roast on a green wood spit and wrap with two layers of Reynolds -Wrap. Press ends of wrap firmly against spit to seal. (Wrap exposed -parts of spit with wrap to insulate it from fire.) Turn occasionally and -cook twenty to twenty-five minutes per pound over hot coals. Arrange the -spit so that the roast is not over six to eight inches from the glowing -coals. Unwrap carefully if you want to save the juice. The flavor of -meat cooked in this fashion is far superior to that of meat cooked -without the wrap since all of the juices are sealed in completely. A -large portion of meat such as the above or larger can be exposed to an -intense heat without burning if it is turned occasionally. - - [Illustration: {Uncaptioned}] - - [Illustration: {Uncaptioned}] - - - - - t-bone steak - - -Place steak in large envelope of Reynolds Wrap with sliced onions and -seasoning to taste. Seal envelope and cover with another envelope of -foil. Place on hot coals allowing ten minutes on each side for medium -rare steak. - - - - - picnic novelties - - -SWEET POTATOES (candied sweet)—Peel and shoe string sweet potato (one). -Place on Reynolds Wrap, add two tablespoons water, and about one-half -cup brown sugar. Fold and wrap. Bake approximately seven minutes each -side on bed of hot coals. - -BANANA-YUM—Cut both ends off a banana in skin (unpeeled). Slice down -center and sprinkle with brown sugar. Fold and wrap, sealing tightly. -Bake on hot coals about six minutes each side. Serve hot. - -BAKED APPLE—Core and fill apple with sugar, raisins, nuts, etc. Place on -double square of Reynolds Wrap. Gather foil up over top and twist -together. Bake on hot coals. - - [Illustration: {Uncaptioned}] - - - - - franks in a blanket - - -Mix prepared biscuit flour as per directions and roll out thin, about ¼ -inch. Cut in pieces large enough to surround frankfurter but let the -frankfurter protrude a half-inch or so at each end. Put in double -envelope of Reynolds Wrap and place on a medium fire of coals. Cook for -fifteen minutes turning frequently. This novelty is very tasty and a -grand picnic stunt. It must be remembered, however, to roll the franks -over quite often as they cook. This will keep them from scorching. - - [Illustration: {Uncaptioned}] - - [Illustration: {Uncaptioned}] - - - - - “Reynolds Wrap does it” - - -Here are a few of the uses which sportsmen find for this miracle metal. - -1. Wrapping food to be transported to camp. - -2. Wrapping lunches. Makes them wet proof, bug proof, with sealed-in - freshness. (Remember caution about foods that require - refrigeration.) - -3. Cooking various meats and vegetables without pots or pans. - -4. Baking camp bread, biscuits, etc. - -5. Keeping food dry, fresh, clean, in camp. - -6. Cooking game meat and fish. - -7. Cooking fruit—prunes, apricots, apples, etc. - -8. Used in cooking, there are no pots to wash. - -9. Used as a plate, there are no plates to wash. - -10. Used as a liner for pans, it eliminates washing both pots and pans. - -11. Keeps frozen foods frozen longer. - -12. Game meat and fish, iced and wrapped—first in newspaper, then in - Reynolds Wrap—stay refrigerated several hours. - -13. Camp sanitation increased. No questionably clean pots used. - -14. Cooked food keeps hot until opened. - - [Illustration: _The golden hours of relaxation and rest—are - increased by the use of Reynolds Wrap on fishing, camping and - hunting trips._] - - [Illustration: {Uncaptioned}] - - [Illustration: _Keep your catch fresh with ice and a double wrap of - foil._] - - [Illustration: _Protect your tackle and equipment for “off season” - storage in Reynolds Wrap._] - - [Illustration: _Handy cup you carry in your pocket. Make it from a - piece of Reynolds Wrap._] - - - - - My Favorite Recipes - - - - - Have You Tried These Other Products Made by Reynolds Metals Company? - - -FROZEN FOOD WRAP - - Heavy-duty, pure aluminum foil in a handy consumer roll 50′ x 18″. - Protects and preserves foods for freezing. - -REYNOLDS PAK - - Handy, pure aluminum container consisting of tray and easily attached - lid. Available in approximate pint and quart sizes. General utility - tray for freezing, storing, baking, cooking, etc. - -GIFT WRAPPING - - Beautiful foil wraps to make a “special” gift out of any present. - Popularly priced. - -RESTAURANT WRAP - - Heavy-duty, pure aluminum foil, 18″ wide, 50 lb. rolls. Used by - restaurants, institutions, cafeterias, camps, etc. - - [Illustration: REYNOLDS ALUMINUM] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of Project Gutenberg's Outdoor Cooking with Reynolds Wrap, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK OUTDOOR COOKING WITH REYNOLDS WRAP *** - -***** This file should be named 62832-0.txt or 62832-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/3/62832/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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