|
Dried or dehydrated Fruits and Vegetables (small cut) 0.30 Apples, apricots*, peaches, pears, prunes* (stew or mix in mush. Use 4 parts water to 1 of fruit) Dates, figs, and raisins (for lunch, and mixed in mush) Carrots, beets, string beans, tomatoes, and onions (in mulligan), spinach and cabbage flakes Fats and Fatty Foods 0.15 Butter* (put in nearly everything—cocoa, mush, soup, noodles) Bacon (cut into mush or mulligan) Peanut butter (on hardtack, or add to soup) Meat Bar, 3 oz. fat and protein combination Protein 0.75 Canadian bacon-}-, dried beef, and ham+ (cut into mush, soup, or mulligan) |
|||
|
