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AMERICAN HOMES AND GARDENS 



June, 19 1 3 



Cooking in the open is one of the delights of vacation-time camping 



Camp Cookery 



By Harriet Spofford 

 Photographs by Mary H. Northend 



O the camper who experiences the joys of 

 woodland life for the first time, there is a 

 most delightful surprise in store. The long 

 tramp through forest and meadow, the 

 paddle by canoe through small and pic- 

 turesque streams — each holds its individual 

 charm, a charm which few can resist. Then at the close 

 of the day's tramp, there is the pleasure of gathering around 

 the open camp fire and while cooking the evening meal, 

 swapping yarns and talking over the incidents of the day. 



Camp cooking is an art, and to perfect it, a thoughtful 

 investigation of ways and means should be made. There 

 are so many things to be considered on a camping trip that 

 it is well to study camping outfits carefully so as to eliminate 

 unnecessary things and yet include everything absolutely es- 

 sential, and to find out how the necessary articles can be car- 

 ried without too much trouble. 



A camping outfit should be light and compact, the amount 

 to be carried depending upon whether it is a walking trip, a 

 canoe trip, or a permanent camp which can be reached by 

 team; for the first two kinds of camping, less can be 

 taken, than for the last. For either a walking or a canoe 

 trip, a light axe that can be carried in the belt or in a small 

 canvas bag is an absolute necessity, as for the camp-fire dead 

 wood must be chopped up, small trees or saplings cut down 

 and kindlings prepared. A camp kettle, which can be as 

 expensive or inexpensive as desired and which can range 

 from a tin pail with riveted ears to an aluminum kettle which 



has a detachable handle, is another requisite. A irying pan 

 is also necessary, for it is useful tor so many things. The 

 best kind to get for this purpose is a ten-inch iron pan with 

 a socket at one side for a temporary handle. The coffee 

 pot must not be forgotten, and can be made to do service 

 for tea, coffee or ohocolate. 



In addition to the coffee pot a small canteen, which is light 

 and takes up little room, is always a practical adjunct for 

 carrying water. Small cups that can be packed one inside the 

 other, knives and forks and spoons and a tin plate are in- 

 dispensable. All these can be packed in a cloth or canvas 

 bag that can be easily carried. 



The quantity of food to be taken depends upon the length 

 of the trip and the location of the camp. Pork, ham, bacon 

 and possibly corned beef are necessary. Sometimes campers 

 are near enough to a neighboring farmhouse to get vege- 

 tables and milk, but a can of condensed milk comes in handy, 

 and with it an opener. 



The genuine camper takes very little with him, preferring 

 to live on the spoils of his gun and rod. Many who care 

 little for sport, and more for the outdoor life, take a great 

 deal more, to do away with the work of fishing and shooting. 

 It has been carefully computed and has been found that any 

 person, who wishes to make a trip of this kind economical, 

 can live on a dollar >a week. 



One of the most important things to insure good food 

 is the camp fire. This may be made in several ways, each 

 of which is suitable for the purpose desired. A crane is 



