stead: dry beans, peas, lentils and rice, and a variety 

 of dried fruit. These foods furnish the largest amount 

 of nutriment for their bulk and weight and can be 

 cooked up into a great variety of palatable dishes. 



A. good grade of dry peas has a much finer flavor 

 than beans and I shall therefore describe the making 

 of camp pea soup somewhat in detail. One who pre- 

 fers to do so may substitute beans for peas. - 



After supper, when the dishes are washed, hang a 

 pail with two handfuls of peas over a gentle fire, let 

 them come slowly to boiling and while you sit around 

 the fire let them boil and simmer for about an hour, 

 and leave the pail on the dying embers when you 

 retire, unless danger of forest fire demands that you 

 "kill" the fire before you go to bed. Some attention 

 must be given the boiling kettle so the peas wont boil 

 dry or get scorched. The covered pail, when hung 

 on the fire, should be almost filled with water and 

 some bacon or ham, or bacon rind or ham bone should 

 be added if possible. In the morning the peas should 

 be nearly or entirely done. Before they are eaten they 

 should be boiled again for a short time, or long 

 enough to be done, with a few slices of onion, a little 

 salt and perhaps just a pinch of pepper. 



If it seems desirable, some scraped boiled potato, a 

 little flour, bread or crackers rubbed into fine crumbs 

 may be added for thickening. A piece of erbst-wurst, 

 and some canned tomato soup also makes a palatable 

 addition to almost any camp soup. The rules for camp 

 cooking are extremely flexible, but burning soups and 

 oversalting them will make a camp cook quickly 

 unpopular. 



18 



