The fun of cooking

% pint of com-meal. y^ pint of flour. 1 rounded teaspoonf ul of baking-powder. 1 rounded teaspoonful of sugar. % teaspoonful of salt. Mix all together, and then gently add cold water and stir till you have a thick batter. Have ready a hot frying-pan, well greased, and put the batter in in spoonfuls; they will run together as they bake, but you can cut them. apart; turn them over and brown on the under side. « After breakfast they heated some water and washed up all the dishes, made their beds, and picked everything up around the cabin. Jack hated to waste time doing this, he was in such a hurry to go fishing, but his father would not leave till it was all done. ** Campers offen let things go,'' he said, **and soon the whole place is full of empty tin cans, and half -burned sticks, and all sorts of rubbish, and it 's a horrid place to live in. You '11 find it pays to keep everything about a camp in decent shape. But now we will get off. ' ' The lake was full of bass, and long before noon they had several fine ones, enough for two meals. **Some day soon we will go into the deep woods and fish for trout," said Father Blair. **This is too easy; trout-fishing is the real sport for us. ' ' Then Jack had his first lesson in scaling and cleaning a fish, and found it no joke; however, after a time it went more easily, and then his father left him, to make a new kind of fire. * * This is what I call a lasting fire, ' * he said. ** The quick kind we made first goes out too soon to leave a bed of coals which we need to bake with. This is the way I do : I make a little pile of twigs just as before, but close up to a rock ; then I stand several large sticks up in front and lean them back so they rest on the rock — so; then, as they burn, they fall down into the twigfire and make coals. By adding wood from time to time I could keep this for hours. Now for my oven!'* He dug a hole about eight inches deep and a foot long right under the edge of the fire, and was soon able to fill it with hot coals. **When that is hot, say in ten minutes, I shall take the coals out and put my potatoes in. ' ' BAKED POTATOES Wash potatoes of even size; put them in the oven under the fire, cover with ashes, and put coals on top ; new potatoes will cook in half an hour, old ones in forty minutes. *'Now how is your fish getting on? Luckily you don't have to scale all our fish; some you can skin, and some, like trout, you simply clean and cook just as they are. This is the way you do a good-sized fish : BROILED FISH Scale or skin, clean, and wipe dry. Spread open the broiler and rub the wires with bacon rind or pork; cut the head oft and split the fish open down the back, and lay it in; hold the broiler over the coals and turn it often; sprinkle with salt and pepper." It was only a moment before the fish began to sizzle deliciously, and by the time it was done, the potatoes were done too, and white as snow after their black coats had been taken off. Together they made a wonderful meal, and there was enough fish left for supper. WARMED-OVER FISH 1 pint of fish. 1 pint of hot mashed potato. 1 beaten egg. Salt and pepper. Use any kind of cooked fish, removing the skin and bones. Mix the ingredients, make into little cakes, and fry brown in a little hot fat. BOILED POTATOES Choose those which are the same size, so they will all be done at once. Peel them, dropping each one in cold water till all are done, and then* put them in a pot of boiling, salted water, and cook gently half an hour. When soft, pour off the water, stand the pot, uncovered, close to the fire, and let them get dry. Eat them with salt and butter as they are, or mash them in the kettle, adding the same seasoning.