only, and a lip is better than a spout; since handles and spouts are apt
to unsolder.

Young people are apt to put their pot or frying-pan on the burning wood,
and it soon tips over. Also they let the pot boil over, and presently it
unsolders for want of water. Few think to keep the handle so that it
can be touched without burning or smutting; and hardly any young person
knows that pitchy wood will give a bad flavor to any thing cooked over
it on an open fire. Live coals are rather better, therefore, than the
blaze of a new fire.

If your frying-pan catches fire inside, do not get frightened, but take
it off instantly, and blow out the fire, or smother it with the cover or
a board if you cannot blow it out.

You will do well to consult a cook-book if you wish for variety in your
cooking; but some things not found in cook-books I will give you here.

Stale bread, pilot-bread, dried corn-cakes, and crumbs, soaked a few
minutes in water, or better still in milk, and fried, are all quite
palatable.

In frying bread, or any thing else, have the fat boiling hot before you
put in the food: this prevents it from soaking fat.


BAKED BEANS, BEEF, AND FISH.

Lumbermen bake beans deliciously in an iron pot that has a cover with a
projecting rim to prevent the ashes from getting in the pot. The beans