e put it in the frying-pan in a bed of hot
ashes and covered it and put ashes on top and let it cook till done; but
it's better to cook it this way if you can, because it's lighter and
browner. When you want regular biscuits, all you do is to make the dough
into little balls, and be sure you put flour on your hands before you
try it, Jack, or you'll get into an awful mess. And then you put them in
the pan and just bake them till they are done."

"I like the big loaf," said Jack. "It's more like real camp cooking;
biscuits are for a house."

"And now we are going to have something extra good to-day--green corn on
the cob. I tell you that's a luxury for campers! How will you have it,
boiled or roasted?"

"Both," said Jack, who liked corn immensely.

"Very well, but one way at a time, young man! We will have it boiled
this noon, and we will roast it over the coals to-night."

BOILED CORN

Have a deep kettle full of water boiling hard; take off the husks
and silk, and boil the ears hard for twenty minutes; serve with
butter and salt.

"Some campers boil the corn in the husk and think it is better that way,
but I find I always burn my fingers taking off the leaves and silk, so I
believe in peeling it as we do at home," said Jack's father, as he put
the ears in the kettle slowly, so as not to stop the boiling of the
water. "Now for supper, this is the way to fix it:"

ROAST CORN

Take off the husks and silk. Put a stick in the end of the ear,
and toast it brown over a bed of coals; have ready butter and salt
to put on each.

[Illustration: Roasting Corn Over a Bed of Coals]

The baked beans proved all their cook promised they should be, and
almost the best thing about them was that they were just as good cold as
hot, and so saved cooking things sometimes when they were in a hurry.

One day, they caught a perfectly huge fish, too large to broil well, and
then their little stove proved a treasure, for the oven would just hold
a baking pan; they cooked it in this way:

BAKED FISH

Clean and scale the fish, but do not take off the head or tail.
Slice an onion fine, and fry brown in two tablespoonfuls of fat;
add to this a cup of fine, dry bread crumbs and a little salt and
pepper, and stir till brown. Wipe dry the inside of the fish, and
put this stuffing in; wind a string around the outside to hold it
firmly in place. Put in a pan with four slices of s