OUTING AT TWO-OCEAN PASS 



proved herself an accomplished cook. One 

 dish I approached with misgiving, for I could 

 not guess what it was. I discovered in it a 

 culinary gem which in my judgment will hold 

 its own with anything ever prepared by the 

 most accomplished chef to please a capricious 

 palate elk's brain scrambled in eggs. My 

 cup of happiness was filled to the brim, but 

 the guide caused it to run over when he pre- 

 sented me with a pair of untanned cow skin 

 shaps marked with red and white spots, which 

 he wore when dressed up to have his picture 

 taken in correct style. 



95 



