The problems of the camp cook are not nearly so great as they seem at first glance. The essential thing is to select your cooking equipment and supplies wisely and learn a few simple recipes in advance. An excellent cooking kit for a long outing is composed of the following utensils: One 12-inch frying pan, one coffee pot, one 6-quart pail, one can opener, six air-tight canisters for coffee, tea, sugar, salt, etc., a knife, fork, teaspoon, tablespoon, plate, bowl and cup for each person in the party. All of these may be nested in a 12-quart pail, which will be found useful in many ways about the camp. If only a short hike is to be taken, however, a much smaller kit may be taken. An ideal kit for this purpose is used by the United States Army and may be obtained from outfitters or army stores anywhere. This consists of a frying pan and plate which can be locked together by the handle of the frying pan to form a baker. In this a knife, fork and spoon can be carried. With the addition of a canteen and large tin cup, this kit can be made to perform wonders in the cooking line on a trip of several days' duration. For a longer trip the larger kit is recommended.

The supplies to be taken along depend upon the tastes of the campers, the length of the trip and the convenience of transportation. Of course, if the trip is to be made by water it is easier to manage a greater weight than would be the case if it must be carried, a point to be kept in mind in selecting the supplies.

For a trip of about one week the following supplies are advised in quantities to suit the number of people in the party: Coffee, tea, sugar, salt, pepper, condensed milk (unsweetened), lard, bacon, flour, baking soda, bread and potatoes. This list can be enlarged to advantage by the addition of a ham, butter (if it can be kept cool), pickles, jam and additional vegetables, but it is well to keep the outfit down to the lowest point consistent with comfort. Eggs should be taken if it is possible to carry them safely. They are now sold in packages which will stand moderately rough handling. Remember that a bed of hot coals is best for cooking, and use dry wood if possible to avoid the smoke. The following recipes will be found easy and practical. Others may be added as the cook grows more expert.

COFFEE

Use 1 tablespoonful of ground coffee for each cup to be made. For five people put 5 tablespoonfuls in pot, add ½ cup cold water and mix with the coffee. Add 4 cups of boiling water and bring to a boil, letting it boil one minute, then add ½ cup of cold water and set near fire where it will keep hot but not boil.

TEA

Use 2 teaspoonfuls of tea to 4 cups of boiling water. Put tea in pot and pour boiling water over it. Never boil tea, but stand in a warm place for five minutes to draw before serving.

BACON

Very useful on account of its fat which can be used to fry fish, potatoes, etc. Slice the bacon thin and put in frying pan. Fry over hot fire until crisp, turning the slices over with a fork from time to time.

POTATOES (BOILED)

Fill pail with water, wash and peel potatoes, boil until tender, take out of water and keep warm until served.

POTATOES (FRIED)

Put 1 teaspoonful of lard in hot frying pan or use fat left over from frying bacon. Peel and slice potatoes. Fry over hot fire.

FRIED FISH

Split the fish down the belly, clean, scale and cut off head and tail. Spread open and fry with lard or bacon fat in hot frying pan.

All of the above can be cooked easily and quickly in camp. It is recommended that bread be taken along, but if it is desired to cook this and other more complicated dishes, one of the many handy cook books on the market should be carried.