June, 1913 



AMERICAN HOMES AND GARDENS 



201 



easily made by driving a 

 crotched stick into the 

 ground and resting a long, 

 green pole in the crotch, with 

 one end swung over the fire 

 and the other fastened down 

 by stones or logs. The most 

 common way is to drive 

 two crotched sticks into the 

 ground. They must be of 

 green wood, otherwise they 

 are easily burned. Small 

 forked sticks are hung on the 

 long horizontal pole and to 

 these the pots and kettles are 

 hung. For frying, this kind 

 of a fire can be used, but it 

 is well to roll green logs in 

 front of it on which to rest Roasting a fowl for 



the frying pan, to keep it from burning. Many people pre- 

 fer a fireplace. This can be made of stone, flat rocks being 

 laid at the bottom, and around them a semi-circle of field 

 stones. These should be placed close enough together so 

 that the fire will reach all around the kettles, and a flat stone 

 at the front is always a convenient accessory. 



Make the space of the fireplace large enough for two or 

 more pots, and be sure to have it low at the front, for frying 

 purposes. In making the fireplace see that the back is a little 

 narrower than the frying pan, and a little wider at the 

 front, and as non-sparking burn old applewood if procurable. 



the mid-day feast 



It must be remembered 

 that a small fire is better than 

 a large one, for the latter 

 burns the face and is more 

 liable to spoil the cooking. 

 Hardwood is better than 

 pine, for it is coals that are 

 needed, and the longer they 

 remain hot, the better the 

 cooking. Hemlock and cedar 

 are not advisable because the 

 sparks fly upwards, soiling 

 the food, and are apt to set 

 fires outside. 



A bake-hole is always use- 

 ful, even in a temporary 

 camp. It can be dug any- 

 where where the ground is 

 soft enough. The side of a 



bank, however, or possibly a knoll, is better, for the reason 

 that an opening can be left at the front, and so that water 

 will drain off in rainy weather. If there are any stones in 

 the vicinity, it is well to line the hole with them, making it 

 a little larger than the size of the kettle. 



The first thing to be done before baking is to build a 

 hardwood fire, not only in the hole, but above it as well. 

 Keep this burning briskly until the stones and the earth 

 around are piping hot. After this it is well to take out a 

 great deal of the coals and ashes from the hole, and put 

 in the baking pot filled with whatever is to be cooked. This 



Well-sharpened hardwood sticks make excellent toasting forks for camp cooking 



