The national course in home economics

BUILDING THE FIRE is the first job. Large fires are unnecessary. It is best to build a wigwam shaped place with kindling sticks. Leave plenty of air spaces between them, for fires require a great deal of air. Fire climbs, and if the sticks are arranged in conical form the fire will be better than if they were scattered carelessly. Start the fire by lighting some shaved pieces of wood first. It will not be long until there is a fire as hot as a blast furnace one. Hardwood is good, slow-burning fuel. When leaving the place never leave a fire or spark behind you. Put it out. Bacon, pork sausage, ham and eggs are easily and quickly cooked over a fire. They may be fried, or made into omelet. Eggs may be scrambled ; bacon and ham are easily broiled or toasted. Potatoes laid in the fire may be baked while the meat, eggs or other vegetables and beverage are cooking over the fire. Salads or pudding desserts may be taken in glass jars with screw tops. The lettuce, if washed well and wrapped in a damp cloth and kept cool, will retain its freshness for days. Fresh fruits will complete the campers' lunch. Take only the necessary utensils for eating, old silverware or, if there is much danger of it being lost, tin knives, forks and spoons serve the purpose very well. Paper plates and napkins may be purchased at a very low cost. These save work as well as make the load lighter. Boxes of marshmallows, where space is no object, are desirable. They may be put on the ends of pointed sticks, held over the fire and roasted. Corn, on the cob, in season, is delicious roasted in the same manner. ECONOMICAL COOKING 28 Y CHINESE DISHES The increased popularity of Chinese dishes has rendered a course of Domestic Science lessons incomplete that does not include them. The most popular one, chop suey, as an example of the others, may be varied in many ways. It may be made with an abundance of mushrooms and called "mushroom chop suey." Chicken may be used in place of all other meat and we have "chicken chop suey." The onions may be omitted, and numerous other changes may be made to suit the taste. The recipe for plain chop suey is: Meat from 8 pork chops. 2 tablespoonf uls cornstarch 2 c. mushrooms 3 tablespoonfuls bean sauce 2 large onions i c. water I stalk celery I c. wheat sprouts (may be omitted) 3 large slices bacon, cut fine and fried I tablespoon ful Worcestershire sauce Cut meat, mushrooms, celery and onions in small pieces. Chop onions if preferred. Blend cornstarch and sugar in warm water. Fry meat in bacon fat or olive oil until well browned, then add vegetables. Cook until they begin to brown. Last add water and cornstarch, bean sauce and Worcestershire sauce. Cook until thick and brown, stirring constantly. Egg Foyoung This is another very popular dish. It may be varied by adding different foods until it is Lobster Egg Foyoung Asparagus Egg Foyoung Shrimp Egg Foyoung Pork Egg Foyoung and Chicken Egg Foyoung Green Pepper Egg Foyoung Plain tgg foyoung is made as follows: Beat two eggs until light. Pour over one cup of chopped celery, one-half cup bamboo tips, one-half cup of chopped water chestnuts. Season with salt and pepper. Mix well, cook over a slow fire, dropping in frying pan one large spoonful at a time, forming individual cakes. 28 Z ECONOMICAL COOKING