The process of making bean soup or lentil son]) is 

 similar to that of pea soup. If obtainable, potatoes. 

 turnips and carrots may be added to these pulse soups, 

 but it must not be forgotten that these vegetables re- 

 quire a much shorter time to cook. Such a mixture 

 might not be in demand at fashionable city restaur- 

 ants, but T have cooked a mess large enough to last 

 two or three days. Quite often the soup has to be 

 "repaired" so to speak. Water has to be added, per- 

 haps a piece of meat must be added so that the 

 liquid may not taste watery, or erbstwurst, tomato 

 soup, or vegetables and a little salt are added until 

 the original stock is exhausted. At the first meal, 

 the beans and peas are probably whple ; before the last 

 meal they have reached the pouree stage and it is at 

 this stage that the cook should let the mixture just 

 simmer over a slow fire and stir it occasionally or he 

 is likely to serve burned soup, the special abomination 

 of all campers. 



If fresh meat is obtainable, or if the camp is made 

 during the hunting season when grouse, ducks, or ven- 

 ison may be brought to camp, the opportunities of the 

 cam]) cook become almost unlimited. 



I once travelled and camped on Lake of the Woods 

 with a young French Canadian, who really enjoyed 

 cooking. He agreed on a division of labor, he acting 

 as cook and I as tent man and bedmaker. One day 

 he came to camp with four young grouse. In the 

 evening he quickly skinned and cleaned the grouse 

 and started boiling them in an iron pot. He called : 

 "Supper" when I had scarcely finished my tent duties. 



"I tried to make some dumplings of that who!'. 1 



19 



