The mountains . ur boiling first — in the flame; and your fryingand broiling last — after the flames have died tocoals. So much in general. You must remember thatopen-air cooking is in many things quite differentfrom indoor cooking. You have different utensils,are exposed to varying temperatures, are limited inresources, and pursued by a necessity of haste. Pre-conceived notions must go by the board. You areafter results; and if you get them, do not mind thefeminines of your household lifting the hands of hor-ror over the unorthodox means. Mighty few womenI have ever seen were good camp-fire c
The mountains . ur boiling first — in the flame; and your fryingand broiling last — after the flames have died tocoals. So much in general. You must remember thatopen-air cooking is in many things quite differentfrom indoor cooking. You have different utensils,are exposed to varying temperatures, are limited inresources, and pursued by a necessity of haste. Pre-conceived notions must go by the board. You areafter results; and if you get them, do not mind thefeminines of your household lifting the hands of hor-ror over the unorthodox means. Mighty few womenI have ever seen were good camp-fire cooks; notbecause camp-fire cookery is especially difficult, butbecause they are temperamentally incapable of rid-ding themselves of the notion that certain thingsshould be done in a certain way, and because if aningredient lacks, they cannot bring themselves tosubstitute an approximation. They would ratherabandon the dish than do violence to the sacredart. Most camp-cookery advice is quite useless for the182. Camp cookery ON CAMP COOKERY same reason. I have seen many a recipe begin withthe words: Take the yolks of four eggs, half acup of butter, and a cup of fresh milk — As ifany one really camping in the wilderness ever hadeggs, butter, and milk! Now here is something I cooked for this particu-lar celebration. Every woman to whom I have everdescribed it has informed me vehemently that it isnot cake, and must be horrid. Perhaps it is notcake, but it looks yellow and light, and tastes likecake. First I took two cups of flour, and a half cup ofcorn-meal to make it look yellow. In this I mixeda lot of baking-powder, — about twice what oneshould use for bread, — and topped off with a cup ofsugar. The whole I mixed with water into a lightdough. Into the dough went raisins that had previ-ously been boiled to swell them up. Thus was thecake mixed. Now I poured half the dough into theDutch oven, sprinkled it with a good layer of sugar,cinnamon, and unboiled raisins; poured in
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