teak is just the thing.
Or you can boil him. If you do that, put him into hot water, boil
slowly, skim frequently, and add dumplings mixed of flour,
baking-powder, and a little lard. Or you can roast him in your Dutch
oven with your ducks.

Perhaps it might be well here to explain the Dutch oven. It is a heavy
iron kettle with little legs and an iron cover. The theory of it is
that coals go among the little legs and on top of the iron cover. This
heats the inside, and so cooking results. That, you will observe, is
the theory.

In practice you will have to remember a good many things. In the first
place, while other affairs are preparing, lay the cover on the fire to
heat it through; but not on too hot a place nor too long, lest it warp
and so fit loosely. Also the oven itself is to be heated through, and
well greased. Your first baking will undoubtedly be burned on the
bottom. It is almost impossible without many trials to understand just
how little heat suffices underneath. Sometimes it seems that the
warmed earth where the fire has been is enough. And on top you do not
want a bonfire. A nice even heat, and patience, are the proper
ingredients. Nor drop into the error of letting your bread chill, and
so fall to unpalatable heaviness. Probably for some time you will
alternate between the extremes of heavy crusts with doughy insides, and
white weighty boiler-plate with no distinguishable crusts at all.
Above all, do not lift the lid too often for the sake of taking a look.
Have faith.

There are other ways of baking bread. In the North Country forests,
where you carry everything on your back, you will do it in the
frying-pan. The mixture should be a rather thick batter or a rather
thin dough. It is turned into the frying-pan and baked first on one
side, then on the other, the pan being propped on edge facing the fire.
The whole secret of success is first to set your pan horizontal and
about three feet from the fire in order that the mixture may be
thoroughly warmed--not heated--before the pan is propped on edge.
Still another way of baking is in a reflector oven of tin. This is
highly satisfactory, provided the oven is built on the scientific
angles to throw the heat evenly on all parts of the bread-pan and
equally on top and bottom. It is not so easy as you might imagine to
get a good one made. These reflectors are all right for a permanent
camp, but too fragile for transportation on pack-animals.