trout measured without heads on. In about five minutes, or 

 when the water again comes to a boil, remove the trout, drain 

 them, brush them with drawn lemon butter to which parsley has 

 been added, and serve them with a boiled potato and green 

 canned peas. This meal is guaranteed to put an end to all table 

 conversation until the plates are empty. 



The dry meats, as Wingy called them, are veal, most venison 

 except fat, yearling critters, and beef tenderloins. These dry 

 meats are good pan-fried, and you can make a fine, light and 

 delicate gravy by dashing a i/ 2 cup of hot water into the piping 

 hot pan, stirring with a fork, and adding salt and/or garlic 

 powder. But if you brush them with cooking oil, or the more 

 expensive and delicious olive oil, these dry meats will broil won- 

 derfully. Veal done this way is especially fine. 



I see that from Wingy's list of utensils I have left out some of 

 his most treasured items. They are a dish cloth, soap, steel wool, 

 and dish towels all sun-bleached, and beautifully clean. It was 

 part of his code. He washed his pots and pans before he served 

 his meal. In the hot water which had heated the can of green 

 vegetables, he later washed dishes. And with his dish water, he 

 put out the remnant of fire that was left. 



In the cabin, on the third log above the level of the cook stove, 

 there was in Wingy's tortured handwriting an epitaph to a 

 cook, which I suspect he wrote himself, but I do not know. Any- 

 way, it is with respect and affection that I hereby inscribe it: 



TO WINGY JONES 



Here lies the best cook ever known, 

 Who never wasted crumb or bone, 

 Who honored meat both fat and lean, 

 And always kept the bean pot clean. 



