77 



CAMP COOKING HOW IT IS DONE- 



If no cook is employed there should be one at least in 

 the party who has had some experience in camp-cooking; 

 however, plain cooking is quite easily learned. One of the 

 most difficult problems about camp-cooking is to learn how 

 to build and manage the fire. The backwall described, with 

 a good fore-stick and small wood, is the best, provided the 

 mania that average campers have for an immense fire can be 

 controlled. Cooking cannot be done by a big fire with any 

 satisfaction; a small, snugly-built fire is best, not only for 

 cooking, but for warming purposes. The cooking kit should 

 be well supplied with dishcloths, wiping towels, and soap; 

 a yard or two of common muslin will also be found con- 

 venient for many purposes. 



MAKING COFFEE. 



The ordinary way of making coffee is to put a pot full 

 of water over the fire until it boils, then add the ground 

 coffee, about one handfull for each man, and one for the 

 pot; set the pot back a little from the fire to prevent it from 

 boiling too violently, as it will immediately boil over and 

 waste the coffee. To prevent this, stir the coffee with a 

 stick, or caseknife, until the grounds are thoroughly satu- 

 rated with the water, when the inclination to boil over will 

 cease. Coffee should be allowed to boil slowly fifteen or 

 twenty minutes, when the addition of a little cold water 

 will settle the grounds, then it is ready for the table. 

 There is a stereotyped notion with most men that coffee 

 should not be boiled. It is a grand mistake. The coloring 

 matter can be soaked out of ground coffee, but clear and 

 well-flavored coffee can only be made by boiling it, and it is 

 the writer's firm belief that better coffee can be made in an 

 open pot than in a closed one. Black tea, like coffee, should 

 be boiled a short time. Green tea should be made by 



