HANDBOOK FOR CAMPERS. 31 



Stetced prunes. — Wash and pick over the prunes ; put them to 

 soak overnight in the water (cold) they are to be cooked in, 

 using only enough water to cover them. Put the prunes on the 

 fire where they can just simmer during three hours. Do not use 

 an iron vessel and do not let them boil hard. Keep closely 

 covered. 



Stetced, dtHed, and evaporated apples, apricots, and peaches. — 

 These are prepared like prunes except that they require less 

 cooking. AIl'O. when these fruits are cooked put in plenty of 

 sugar and cook five minutes longer. 



During hot \^eather fruit Is likely to sour when put to soak 

 overnight. 



Stew. — Into a kettle put a layer of meat (fresh, salt, game, 

 etc.) and season, dredge with flour, then add a layer of pota- 

 toes, onions, etc., repeating this until the kettle is nearly ftiU, as 

 desired. Over all pour sufficient water to cover, and stew slowly 

 from one to three hours, according to quantity. During the last 

 hour stir in a quart of batter to thicken ; season to taste, and 

 serve hot. 



Steic with canned meats. — Peel and slice the potatoes and 

 onions ; put them in the camp kettle, season with pepper and 

 salt, pour in sufficient water to cover them, and stew gently, 

 keeping the lid of the kettle closely shut until the potatoes are 

 nearly cooked ; then open the tins of meat, cut up the contents, 

 and put into the kettle; let the whole simmer for 10 minutes 

 and serve. 



DISPOSAL OF REFUSE. 



Burn all kitchen refuse in the camp fire; it will not affect 

 the cooking. Burn everything — coffee grounds, parings, bones, 

 meat, even old tin cans — for if thrown out anywhere, even 

 buried, they may attract flies. Refuse once burned will not 

 attract flies. 



If burning is impracticable, dig a hole for the refuse, leaving 

 the earth piled up on the edge, and cover every addition with 

 a layer of dirt. 



PACKING. 



(See illustrations on pp. 34 and 35.) 



In packing on animals a packsaddle is firmly cinched, the 

 portions of the outfit are suspended on it, and the whole is 



