is better on the second or third day than on the 

 first dny. 



Another dish, which adds much to the variety of 

 camp diet and is always relished, is potato salad, al- 

 though the novice might think it a difficult dish to 

 prepare. The ingredients needed for it are: Potatoes 

 boiled medium with the jackets, bacon cut into small 

 pieces and fried, raw onions, salt, pepper and vine- 

 gar and a little hot water. A detailed account for 

 making it is not necessary. Try it and see what you 

 will get. There is no limit to experimental cookery 

 in camp, except that no experiments must be made 

 with unknown mushrooms or fungi. Only an expert 

 on mushrooms should eat any of the wild fungi; boye 

 and young people should let them alone, because cases 

 of mushroom poisoning are exceedingly dangerous 

 and often end fatally. 



One of the staple foods of all campers is bacon and 

 the number of ways it can be used is surprising. It 

 is good fried alone or with onions, it can be boiled 

 with any pulses or cooked in a pothole with beans 

 or pens, and it gives -off enough fat for frying pota- 

 toes, fish and other articles. Well cured bacon does 

 not easily spoil. It should be protected against flies 

 and other insects and- kept as dry and cool as possible. 

 A wise camper does not waste any bacon grease, but 

 saxes it all in clean tin cans or pails kept covered so 

 that bugs, flies and wasps cannot fall into it. 



If the camping party expects to do any baking they 

 should take some lard, because for that purpose the 

 fried bacon fat would not be sufficient. 



1 generally take a pound or two of butter, but of 



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