lace the griddle over
the fire and you are ready to cook the most appetizing griddle-cakes.
After the cakes are cooked, fry slices of bacon upon the griddle; in
the surplus fat fry slices of bread, then some thinly sliced raw
potatoes done to a delicious brown. Here is a breakfast capable of
making the mouth of a camper water.

Another way: Place the green logs side by side, closer together at one
end than the other. Build the fire between. On the logs over the fire
you can rest a frying-pan, kettle, etc. To start the fire have some
light, dry wood split up fine. When sticks begin to blaze, add a few
more of larger size and continue until you have a good fire. To
prevent the re-kindling of the fire after it is apparently out, pour
water over it and soak the earth for the space of two or three feet
around it. This is very important, for many forest fires have started
through failure to observe this caution.

COOKING RECEIPTS
Cooking for Hikes and Over-night Camps

The following tested receipts are given for those who go on hikes and
over-night camps:

Griddle-cakes

Beat one egg, tablespoonful of sugar, one cup diluted condensed milk
or new milk. Mix enough self-raising flour to {150} make a thick cream
batter. Grease the griddle with rind or slices of bacon for each batch
of cakes. Be sure to have the griddle hot.

Bacon

Slice bacon quite thin; remove the rind, which makes slices curl up.
Fry on griddle or put on a sharp end of a stick and hold over the hot
coals, or better yet remove the griddle, and put on a clean, flat rock
in its place. When hot lay the slices of bacon on the rock and broil.
Keep turning so as to brown on both sides.

Canned Salmon on Toast

Dip slices of stale bread into smoking hot lard. They will brown at
once. Drain them. Heat a pint of salmon, picked into flakes, season
with salt and pepper and turn in a tablespoonful of melted butter.
Heat in a pan. Stir in one egg, beaten light, with three
tablespoonfuls evaporated milk not thinned. Pour the mixture on the
fried bread.

Roast Potatoes

Wash and dry potatoes thoroughly, bury them deep in a good bed of
coals, cover them with hot coals until well done. It will take about
forty minutes for them to bake. Then pass a sharpened hard-wood sliver
through them from end to end, and let the steam escape and use
immediately as a roast potato soon becomes soggy and bitter.

Baked Fresh Fish

Clean well. Small fish should be