leaves and bark,
that rain may not penetrate to the oven. Let the beans bake all night.

=Bacon=

Sliced bacon freshly cut is best; do not bring it to camp in jars or
cans, but cut it as needed. Each girl may have the fun of cooking her
own bacon.

Cut long, slender sticks with pronged ends, sharpen the prongs and they
will hold the bacon; or use sticks with split ends and wedge in the
bacon between the two sides of the split, then toast it over the fire.
Other small pieces of meat can be cooked in the same way. Bacon boiled
with greens gives the vegetable a fine flavor, as it also does
string-beans when cooked with them. It may, however, be boiled alone for
dinner, and is good fried for breakfast.

=Game Birds=

Game birds can be baked in the embers. Have ready a bed of red-hot coals
covered with a thin layer of ashes, and after drawing the bird, dip it
in water to wet the feathers; then place it on the ash-covered red
coals, cover the bird with more ashes, and heap on quantities of red
coals. If the bird is small it should be baked in about one-half hour.
When done strip off the skin, carrying feathers with it, and the bird
will be clean and appetizing. Birds can also be roasted in the bean-pot
hole, but in this way, they must first be picked, drawn, and rinsed
clean; then cut into good-sized pieces and placed in the pot with fat
pork, size of an egg, for seasoning; after pouring in enough water to
cover the meat, fasten the pot lid on securely and bury the pot in the
glowing hot hole under a heap of red-hot coals. Cover with earth, the
same as when baking beans.

=Fish=

Fish cooked in the embers is very good, and you need not first remove
scales or fins, but clean the fish, season it with salt and pepper, wrap
it in fresh, wet, green leaves or wet blank paper, not printed paper,
and bury in the coals the same as a bird. When done the skin, scales,
and fins can all be pulled off together, leaving the delicious hot fish
ready to serve.

To boil a fish: First scale and clean it; then cut off head and tail.
If you have a piece of new cheesecloth to wrap the fish in, it can be
stuffed with dressing made of dry crumbs of bread or biscuits well
seasoned with butter, or bits of pork, pepper, and a very small piece of
onion. The cloth covering must be wrapped around and tied with white
string. When the fish is ready, put it into boiling water to which has
been added 1 tablespoonful of vinegar and a little sa