ustration: HAVERSACK FOR CARRYING KITCHEN UTENSILS]

Cooking Devices

When it is convenient carry a hatchet. Scouts should carry a small
folding grate. The best form of grate is one with folding legs.

After laying the fire the legs of the grate are driven into the ground.
As the fire burns down, the grate may be lowered by driving the legs in
deeper. This is a very useful utensil for supporting hot water pails or
frying pan.

When no forks can be found use the "Pine Tree Horse," as shown in cut.

In order to boil water hard it will only be necessary to slip the kettle
down the pole, holding it in place by graduated notches.

Equipment and supplies for one meal may be carried in one or two
haversacks like the one shown. Indeed, a meal may be cooked without any
equipment whatever other than a knife which every Scout should be
provided with.

_Improvised Grate_--A few sticks 1/2 inch in diameter laid about 2
inches apart and about 2 inches above the coals form a good enough
broiler. Steak and chops cook perfectly well if laid right on the coals.

Cooking kits allow for more variety, as they provide a frying pan, in
which bacon and potatoes can be cooked, and a small pail for boiling
water. It is convenient for each Scout to carry her own cup, knife, fork
and spoon. The cooking kit and supplies can then be divided among the
party.

At a permanent camp a frying board is a great convenience. It is simply
a flat, smooth board with a pointed end which can be driven into the
ground. Fish, meat, game and "Injun" bread can be cooked on this board
better than in any other way, as the food receives the heat without
becoming charred, and is much more wholesome than when fried in a pan.
As long as the board is to windward of the flame, a constant heat is
maintained without smoke. A small fire will cook a very large fish in a
short time. An old canoe paddle may be used for this purpose. The food
is hung on nails driven in the board, a strip of bacon, hung above the
fish and dripping on it would improve the flavor.

[Illustration: THE FOLDING BAKER]

It is a good plan to use a separate frying board when cooking fish, as
the juice from the fish seeps into the board and it is practically
impossible to remove it by cleaning. The flavor of fish is not pleasant
on other food. If it is not practicable to carry two frying boards one
can be careful to reserve the same side of one board for cooking fish.

A long cooking spoon fo