CAMP COOKING. 81 



large kettle) there will not be much left; but if there is any 

 left you can have a splendid stew for dinner by adding a 

 little water and a good supply of pared and quartered pota- 

 toes and a few onions, then cook over a slow fire until the 

 potatoes are well done; this will require close watching, for 

 if the fire is too hot it will scorch very quickly; the safest 

 way is to surround the lower half of the kettle with hot 

 ashes and coals. If this dish has been properly attended to 

 four men will get away with a pile of it. 



The best prepared bread for camping is very hard-baked 

 rye bread, hard-tack, or Boston crackers. Soda crackers are 

 no earthly good. Rye bread baked thoroughly brown all over 

 will keep in a bag quite fresh, from ten days to two weeks, 

 and it is a good, wholesome bread. However, camping parties 

 should be provided with flour and some dry yeast'. Good 

 bread can be made in camp, but it requires more experience 

 than any other kind of cooking. With the supply of flour 

 there should be a few cakes of yeast, such as are sold by 

 grocers, dissolve one small yeast cake with warm water, in 

 a two-quart tin bucket, when the yeast is well dissolved add 

 flour and warm water enough to fill the bucket one-half to 

 two-thirds full of stiff batter; this should be well stirred 

 with a spoon, then set the bucket near the fire until it 

 foments and fills the bucket, then fill one of the large pans 

 about half full of flour; with the hand, shove the flour out 

 to the edge of the pan, making a kind of nest, into this 

 pour the contents of the bucket, then add warm water and 

 flour, stir with a large spoon until you have a very stiff bat- 

 ter; by tempering with flour you can stir it until you can 

 handle the dough with the hands; work it well until the 

 dough is tough and smooth, and not too stiff. Now take 

 the other dish pan, (the one that is about one inch smaller 

 than the one you mixed the bread in) warm and grease it 

 inside with a pork rind, then put the dough or loaf in the 



