cake, and must be "horrid." Perhaps it is not cake, but it
looks yellow and light, and tastes like cake.

First I took two cups of flour, and a half cup of corn-meal to make it
look yellow. In this I mixed a lot of baking-powder,--about twice what
one should use for bread,--and topped off with a cup of sugar. The
whole I mixed with water into a light dough. Into the dough went
raisins that had previously been boiled to swell them up. Thus was the
cake mixed. Now I poured half the dough into the Dutch oven, sprinkled
it with a good layer of sugar, cinnamon, and unboiled raisins; poured
in the rest of the dough; repeated the layer of sugar, cinnamon, and
raisins; and baked in the Dutch oven. It was gorgeous, and we ate it
at one fell swoop.

While we are about it, we may as well work backwards on this particular
orgy by describing the rest of our dessert. In addition to the cake
and some stewed apricots, I, as cook of the day, constructed also a
pudding.

The basis was flour--two cups of it. Into this I dumped a handful of
raisins, a tablespoonful of baking-powder, two of sugar, and about a
pound of fat salt pork cut into little cubes. This I mixed up into a
mess by means of a cup or so of water and a quantity of
larrupy-dope.[1] Then I dipped a flour-sack in hot water, wrung it
out, sprinkled it with dry flour, and half filled it with my pudding
mixture. The whole outfit I boiled for two hours in a kettle. It,
too, was good to the palate, and was even better sliced and fried the
following morning.

This brings us to the suspension of kettles. There are two ways. If
you are in a hurry, cut a springy pole, sharpen one end, and stick it
perpendicular in the ground. Bend it down towards your fire. Hang
your kettle on the end of it. If you have jabbed it far enough into
the ground in the first place, it will balance nicely by its own spring
and the elasticity of the turf. The other method is to plant two
forked sticks on either side your fire over which a strong cross-piece
is laid. The kettles are hung on hooks cut from forked branches. The
forked branches are attached to the cross-piece by means of thongs or
withes.

On this occasion we had deer, grouse, and ducks in the larder. The
best way to treat them is as follows. You may be sure we adopted the
best way.

When your deer is fresh, you will enjoy greatly a dish of liver and
bacon. Only the liver you will discover to be a great deal tende