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