COOKERY FOR SPORTSMEIT. 315 



pouring, or the arriyal at camp is so late as to pre- 

 Tent the preparation of a regular meal. Eice is 

 another article which should by no means be 

 omitted. Sugar of course, tea, tobacco, corn starch, 

 which makes a pretty good and simple dessert, 

 smoked beef, corn meal, and above and beyond all, 

 onions, which are not only good in themselves, but 

 the soul of so many other good things. But the 

 cooking implements are not to be neglected, remem- 

 ber that ordinarily cooking has to be done at an open 

 fire where saucepans are often a delusion and a 

 snare, by upsetting just at the moment of fruition, 

 and sadly disappointing the hopes of the hungry 

 appetite. Pots and kettles must hang by their 

 handles from the cross stick, which answers the 

 part of the iron crane of an older and yet more 

 complete civilization. The ordinary frying-pan 

 cannot, however, be omitted, as without it life 

 would be deprived of many of its pleasures. While 

 speaking of that, it is well to suggest that if the 

 fire is hot a stick may be fastened to the handle to 

 increase its length. If the intention is to bake 

 bread, a baking oven with an iron cover projecting 

 beyond the edge, and having a groove to hold ashes 

 will be necessary, the baking kettle can be used for 

 other purposes. A plain oyster broiler is another 

 excellent kitchen utensil, and should not be for- 

 gotten, it is light to carry, is readily stov/ed, and 

 answers many good ends, of course the kettle and 

 coffee pot, spoons, and whatever other kitchen 

 utensils thei-e is room to carry will be added. 



