SCOUTING FOR GIRLS 
341 
After laying the fire the legs of the grate are driven 
into the ground. As the fire burns down, the grate may 
be lowered by driving the legs in deeper. This is a 
very useful utensil for supporting hot water pails or 
frying pan. 
When no forks can be found use the “Pine Tree 
Horse/’ as shown in cut. 
In order to boil water hard it will only be necessary 
to slip the kettle down the pole, holding it in place by 
graduated notches. 
Equipment and supplies for one meal may be carried 
in one or two haversacks like the one shown. In- 
deed, a meal may be cooked without any equiment what- 
ever other than a knife which every Scout should be 
provided with. 
Improvised Grate — A few sticks T / 2 inch in diameter 
laid about 2 inches apart and about 2 inches above 
the coals form a good enough broiler. Steak and 
chops cook perfectly well if laid right on the coals. 
Cooking kits allow for more variety, as they provide 
a frying pan, in which bacon and potatoes can be cooked, 
and a small pail for boiling water. It is convenient for 
each Scout to carry her own cup, knife, fork and spoon. 
The cooking kit and supplies can then be divided among 
the party. 
At a permanent camp a frying board is a great con- 
venience. It is simply a flat, smooth board with a 
pointed end which can be driven into the ground. Fish, 
meat, game and “Injun” bread can be cooked on this 
board better than in any other way, as the food re- 
ceives the heat without becoming charred, and is much 
more wholesome than when fried in a pan. As long 
as the board is to windward of the flame, a constant 
heat is maintained without smoke. A small fire will 
cook a very large fish in a short time. An old canoe 
