things before I learned that even a few red coals in the fire-pot
will be sufficient for practically everything. And then it does
blacken the pans! But I've solved that difficulty by bending a piece
of tin and setting it between the fire and the cooking vessel. This
prevents burning, too, if the fire should be hot. Another plan is
to set the vessel in an old preserving kettle. If this outer kettle
does not leak, it may be filled with water, which not only aids in
the cooking process but also prevents burning. For broiling or
toasting, a large corn popper is just the thing."

* * * * *

"My chief saving," confided the member who believes in preparedness,
"consists in cooking things in quantities, especially the things
that require long cooking, like baked beans or soup. I never think
of cooking less than two days' supply of beans, and as for soup,
that is made up in quantity sufficient to last a week. If I have no
ice, reheating it each day during warm weather prevents spoiling.
Most vegetables are not harmed by a second cooking, and, besides the
saving in fuel it entails, it's mighty comforting to know that you
have your dinner already prepared for the next day, or several days
before for that matter. In cold weather, or if you have ice, it will
not be necessary to introduce monotony into your meals in order to
save fuel, for one can wait a day or two before serving the extra
quantity. Sauces, either for vegetables, meats or puddings, may just
as well be made for more than one occasion, altho if milk is used in
their preparation, care must be taken that they are kept perfectly
cold, as ptomaines develop rapidly in such foods. Other things that
it pays to cook in large portions are chocolate syrup for making
cocoa, caramel for flavoring, and apple sauce."