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 after
the water has boiled, be set back and allowed to simmer. Do not throw
away the water you boil meat in. It will make good soup--unless every
one in camp has taken a hand at salting the meat, as is often the
case.

All green vegetables should be crisp and firm when they are cooked. If
they have been around camp for several days and have lost their
freshness, first soak them in cold water. A piece of pork cooked with
beans and peas will give them a richer flavour. The water that is on
canned vegetables should be poured off before cooking. Canned tomatoes
are an exception to this rule, however.