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Outdoor Sports and Games by Claude H. Miller
page 60 of 288 (20%)
but nature's storehouse to draw on and who can make an oven that will
bake bread that is fit to eat, with the nearest range fifty miles
away, has learned something that his mother or sister cannot do and
something that he should be very proud of. Camp cooking is an art and
to become an expert is the principal thing in woodcraft--nothing else
is so important.

We often hear how good the things taste that have been cooked over the
camp fire. Perhaps a good healthy appetite has something to do with
it, but it is pretty hard even for a hungry boy to relish half-baked,
soggy bread or biscuits that are more suitable for fishing sinkers
than for human food. A party without a good cook is usually ready to
break camp long before the time is up, and they are lucky if the
doctor is not called in as soon as they get home.

There is really no need for poor food in the woods. Very few woodsmen
are good cooks simply because they will not learn. The camp cook
always has the best fun. Every one is ready to wait on him _"if he
will only, please get dinner ready"_

One year when I was camping at the head of Moosehead Lake in Maine, I
had a guide to whom I paid three dollars a day. He cooked and I got
the firewood, cleaned the fish and did the chores around camp. His
cooking was so poor that the food I was forced to eat was really
spoiling my trip. One day I suggested that we take turns cooking, and
in place of the black muddy coffee, greasy fish and soggy biscuit, I
made some Johnny cake, boiled a little rice and raisins and baked a
fish for a change instead of frying it. His turn to cook never came
again. He suggested himself that he would be woodchopper and scullion
and let me do the cooking. I readily agreed and found that it was
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