At a permanent camp a frying board is a great convenience. It is simply a flat, smooth board with a pointed end which can be driven into the ground. Fish, meat, game and "Injun" bread can be cooked on this board better than in any other way, as the food receives the heat without becoming charred, and is much more wholesome than when fried in a pan. As long as the board is to windward of the flame, a constant heat is maintained without smoke. A small fire will cook a very large fish in a short time. An old canoe paddle may be used for this purpose. The food is hung on nails driven in the board, a strip of bacon, hung above the fish and dripping on it would improve the flavor. [Illustration: THE FOLDING BAKER] It is a good plan to use a separate frying board when cooking fish, as the juice from the fish seeps into the board and it is practically impossible to remove it by cleaning. The flavor of fish is not pleasant on other food. If it is not practicable to carry two frying boards one can be careful to reserve the same side of one board for cooking fish. A long cooking spoon for dishing vegetables out of the pots is very useful. A roll of paper towels for drying dishes and for use as napkins, or cloth dish towels and paper napkins are also useful. Other useful articles are a dish mop with a wooden handle, and a pancake turner. _The Folding Baker_--The baker may be placed before the blazing fire. It is a perfect arrangement for baking biscuits and roasting meats. _Friction Top Cans_--It is well to have these varying in capacity from one to three quarts. Use one quart size for washing soda, powdered soap, and sugar. The larger sizes should carry flour, cornmeal, etc. Eggs may be placed in the one used for the cornmeal. [Illustration: FRICTION TOP CAN] Where convenient to provide a large equipment the following utensils are suggested: Camp grate, 3 wire toasters (one for meat, one for fish, one for bread), 2 frying boards (one for meat, one for fish), 6-quart pail for reserve water, 9-quart pail for boiling vegetables, agate or paper plates, agate or paper cups, knives, forks, spoons, kit knife, paper towels, dish mops, powdered soap, cotton gloves for handling hot or smoky pots, candles, matches (in waterproof packages), non-rusting wire 1/8 inch thick for hanging pots, etc. A large permanent camp may add greatly to the pleasure of its members, and make a delightful break in the day, by sending off troops of, say, eight girls to cook a camp lunch at a place about a mile distant. For this purpose, when a group plans to do a great deal of camping the above equipment is suggested. It could all be packed in the pack basket, and the girls could take turns carrying it. [Illustration: FOLDING FRYING PAN] Such a basket without a canvas cover costs about $8 and is extremely useful in permanent camp equipment. Utensils Required for a Party of Eight and their Uses