ning it. It is for home use: One quart of sweet milk, one
quart of sour, two quarts of Indian meal and one quart of flour and a
cupful of dark, thin Porto Rico molasses. Use one teaspoon full of soda
only. Bake in a steady, moderate oven, for four hours. Knead thoroughly
before baking.

Soup is, or should be, a leading food element in every woodland camp.
I am sorry to say that nothing is, as a rule, more badly botched, while
nothing is more easily or simply cooked as it should be. Soup requires
time and a solid basis of the right material. Venison is the basis, and
the best material is the bloody part of the deer, where the bullet went
through. We used to throw this away; we have learned better. Cut about
four pounds of the bloody meat into convenient pieces and wipe them as
clean as possible with leaves or a damp cloth, but don't wash them. Put
the meat into a five-quart kettle nearly filled with water and raise it
to a lively boiling pitch. Let it boil for two hours. Have ready a
three-tined fork made from a branch of birch or beech and with this,
test the meat from time to time; when it parts readily from the bones,
slice in a large onion. Pare six large, smooth potatoes, cut five of
them into quarters and drop them into the kettle; scrape the sixth one
into the soup for thickening. Season with salt and white pepper to taste.

When, by skirmishing with the wooden fork, you can fish up bones with
no meat on them, the soup is cooked and the kettle may be set aside to
cool. Any hungry sportsman can order the next motion. Squirrels--red,
black, gray or fox--make nearly as good a soup as venison, and better
stew. Hares, rabbits, grouse, quail, or any of the smaller game birds,
may be used in making soup; but all small game is better in a stew.

To make a stew, proceed for the first two hours precisely as directed
for soup; then slice in a couple of good-sized onions and six medium
potatoes. When the meat begins to fall from the bones, make a
thickening by rubbing three tablespoonfuls of flour and two spoonfuls
of melted butter together; thin to the consistency of cream with liquor
from the kettle and drip slowly into the stew, stirring briskly
meanwhile. Allow all soups and stews to boil two hours before seasoning
and use only the best table salt and white (or black) pepper. Season
sparingly; it is easier to put salt in than to get it out. Cayenne
pepper adds zest to a soup or stew, but, as some dislike it, let each
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