ow a tablespoonful of ground coffee to each cup of
water. Better measure both things until you learn just how full of
water to fill the pot to satisfy the wants of your party. Do not boil
coffee furiously. The best way is not to boil it at all but that would
be almost like telling a boy not to go swimming. Better let it simmer
and when you are ready for it, pour in a dash of cold water to settle
the grounds and see that no one shakes the pot afterward to stir up
grounds--and trouble.

A teaspoonful of tea is enough for two people. This you must not boil
unless you want to tan your stomach. Pour boiling water on the tea and
let it steep.

Good camp bread can be made from white flour, one cup; salt, one
teaspoonful; sugar, one teaspoonful and baking powder, one
teaspoonful. Wet with water or better with diluted condensed milk.
Pour in a greased pan and bake in the reflector oven until when you
test it by sticking a wooden splinter into it, the splinter will come
out clean without any dough adhering to it.

If you want to make the kind of bread that has been the standard
ration for campers for hundreds of years you must eat johnny-cake or
pone. It is really plain corn bread. Personally I like it better than
any of the raised breads or prepared flours that are used in the
woods. It should always be eaten hot and always broken by the hands.
To cut it with a knife will make it heavy. The ingredients are simply
one quart of yellow meal, one teaspoonful of salt and three cups--one
and one-half pints--of warm water. Stir until the batter is light and
bake for a short hour. Test it with the wooden splinter the same as
wheat bread. It may be baked in an open fire on a piece of flat wood
or by rolling up balls of it, you can even roast it in the ashes. A
teaspoonful of sugar improves it somewhat and it can be converted into
cake by adding raisins or huckleberries. For your butter, you will use
bacon grease or gravy.

Indian meal, next to bacon, is the camper's stand-by. In addition to
the johnny-cake, you can boil it up as mush and eat with syrup or
condensed milk and by slicing up the cold mush, if there is any left,
you can fry it next day in a spider.

The beginner at cooking always makes the mistake of thinking that to
cook properly you must cook fast. The more the grease sputters or the
harder the pot boils, the better. As a rule, rapid boiling of meat
makes it tough. Game and fish should be put on in cold water and afte