adily turned over a few brisk
coals or on the windward side of a small fire. Allow to brown
nicely, turning frequently. Salt and pepper to taste. Meat with
considerable fat is preferred, though any meat may be broiled
in this manner.

_Fresh_meat_ (to stew).--Cut into chunks from one-half inch
to one inch cubes. Fill cup about one-third full of meat and cover
with about one inch of water. Let boil or simmer about one hour,
or until tender. Add such fibrous vegetables as carrots, turnips,
or cabbage, cut into small chunks, soon after the meat is put
on to boil, and potatoes, onions, or other tender vegetables
when the meat is about half done. Amount of vegetables to be
added, about the same as meat, depending upon supply and taste.
Salt and pepper to taste. Applies to ail fresh meats and fowls.
The proportion of meat and vegetables used varies with their
abundance, and fixed quantities can not be adhered to. Fresh fish
can be handled as above, except that it is cooked much quicker,
and potatoes and onions and canned corn are the only vegetables
generally used with it, thus making a chowder. A slice of bacon
would greatly improve the flavor. May be conveniently cooked
in meat can or cup.

VEGETABLES.

_Potatoes_ (fried).--Take two medium-sized potatoes or one
large one (about one-half pound), peel and cut into slices about
one-fourth inch thick and scatter well in the meat can in which
the grease remains after trying the bacon. Add sufficient water to
half cover the potatoes, cover with the lid to keep the moisture
in, and let come to a boil for about 15 to 20 minutes. Remove
the cover and dry as desired. Salt and pepper to taste. During
the cooking the bacon already prepared may be kept on the cover,
which is most conveniently placed bottom side up over the cooking
vegetables.

_Onions_ (fried).--Same as potatoes.

_Potatoes_ (boiled).--Peel two medium-sized potatoes (about
one-half pound) or one large one, and cut in coarse chunks of
about the same size--say 1-1/2 inch cubes. Place in meat can and
three-fourths fill with water. Cover with lid and let boil or
simmer for 15 or 20 minutes. They are done when easily penetrated
with a sharp stick. Pour off the water and let dry out for one
or two minutes over hot ashes or light coals.

_Potatoes_ (baked).--Take two medium-sized potatoes (about,
one-half pound) or one large one cut in half. Lay in a bed of
light coals and cover with same and smother with ashes. Do