Take two or three stones to build a fireplace; a stick first shaved and then whittled into shavings; a lighted match, a little blaze, some bark, dry twigs and a few small sticks added; then with the griddle placed over the fire, you are ready to cook the most appetizing griddle cakes. After the cakes are cooked, fry strips of bacon upon the griddle; in the surplus fat fry slices of bread, then some thinly sliced raw potatoes done to a delicious brown and you have a breakfast capable of making the mouth of a camper water.
Another way of building a fire: Place two green logs side by side, closer together at one end than the other. Build fire between. On the logs over the fire you can rest frying pan, kettle, etc. To start fire have some light, dry wood split up fine. When sticks begin to blaze add a few more of larger size and continue until you have a good fire.
When the sun shines a fire may be started by means of a small pocket sun or magnifying glass. Fine scrapings from dry wood or “punk tinder” will easily ignite by the focusing of the sun dial upon it, and by fanning the fire and by adding additional fuel, the fire-builder will soon have a great blaze.
Beat together one egg, tablespoonful of sugar, cup of new milk, or condensed milk diluted one-half. Mix in enough self-raising flour to make a thick cream batter. Grease the griddle with rind or slices of bacon for each batch of cakes.
Slice bacon thin. Remove the rind which makes the slices curl up. Or, gash the rind with a sharp knife if the boys like “cracklings.” Fry on griddle or put on the sharp end of a stick and hold over the hot coals, or, better yet, remove the griddle and put a clean flat rock in its place. When the rock is hot lay the slices of bacon on it and broil. Keep turning the bacon so as to brown it on both sides. Cut into dice.
Heat about a pint of salmon in one-half pint milk, season with salt and pepper and a half teaspoonful of butter.
Salmon on Toast
Drop slices of stale bread into smoking-hot lard. They will brown at once. Drain them. Heat a pint of salmon, picked into flakes, season with salt and pepper and put into it a tablespoonful of butter. Stir in one egg, beaten light, with three tablespoonfuls evaporated milk not thinned. Pour mixture on the fried bread.
Wash potatoes and dry well; bury them deep in a good bed of live coals, cover them with hot coals until well done. They will take about forty minutes to bake. When you can pass a sharpened hardwood sliver through them, they are done, and should be raked out at once. Run the sliver through them from end to end, and let the steam escape and use immediately, as a roast potato quickly becomes soggy and bitter.