The bark utensils will wear longer if a slender rootlet or branchlet of pliable wood is sewed, with the "over-and-over" stitch, to the edge of the article.
For round and oblong dishes or baskets, sew together the two ends of your strip of wet bark; then sew the round or oblong bottom on the lower edge of the bark circle. In this case it is not easy to lap the edges, simply bring them together and finish the seam with the addition of the slender rootlet binding.
Rectangular dishes are made by folding the wet bark according to the diagrams and fastening the folds near the top of both ends of the receptacle. These will hold liquids.
Cooking Utensils
A forked stick with points sharpened makes a fine toasting-fork or broiling-stick for bacon or other small pieces of meat. The meat is stuck on the two prongs and held over the fire.
A split-end stick may be used for the same purpose by wedging the bacon in between the two sides of the split.
Your rolling-pin can be a peeled, straight, smooth, round stick, and a similar stick, not necessarily straight but longer, may do duty as a biscuit baker when a strip of dough is wound spirally around it and held over the fire.
A hot flat stone can also be used for baking biscuits, and a large flat-topped rock makes a substitute for table and bread-board combined.
If you have canned goods, save every tin can when empty, melt off the top, and with nail and hammer puncture a hole on two opposite sides near the top, and fasten in a rootlet handle. These cans make very serviceable and useful cooking-pails.
Whittle out a long-handled cake-turner from a piece of thin split wood, and also whittle out a large flat fork.