Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers

imaginary rectangle. Connect the end stakes with cross-pieces, and lay planks from one cross-piece to the other. Make it just high enough to get the legs and feet under comfortably when sitting upon the ground, and build it away from the fire. A camp chest makes a good table, so does a large log with one side hewed level. Each member of a party that I frequently camp with has a tin or wooden box in which fishing tackle, cartridges, tools, etc., are carried. When dinner is prepared a piece of spare canvas is laid upon the grass, the tin dishes and edibles are put upon this, then each man brings his box to the particular corner of the cloth he selects, sits on the grass, crosses his legs, and has each his individual table in his own private box, the cover of which is large enough to hold a tin plate, tin cup, knife and fork, etc. By all means wash the dishes immediately after each meal. You can smoke your post-prandial pipe and do this at the same time. Have a pot or kettle of water heating while you are eating, and if the frying pan is dirty, fill it with water and let it boil over the coals awhile. Put your dishes into the largest pail, pour hot water over them, tone it down with cold water so you can handle them, and wash the dishes, the least dirty first, with a sponge. Sapolio is good to scour them, but sand is better. Soap is less often used by male campers in dish-washing than it should be. It makes the work much easier. When washed, rinse the tin-ware in cold water, drain and dry with a towel. Wring out the sponge in clean water, and hang it on a bush ready for use again. Remove all refuse and leavings to a good distance from camp, and never allow the vicinity of the tent to become littered up with tomato cans, old cartridge shells, bones, feathers, corn-husks, etc. CHAPTER II. SOUPS.--GENERAL REMARKS ON COOKING SOUPS.--SOUPS MADE OF MEAT,