"Aha!" said Father Blair, as he put the pan in the oven when they were ready to bake. "Those will be simply fine. Now we could have made them by putting them in a kettle over the fire and baking them so, or we could have buried the kettle in a hole in the ashes; but they are really better done in an oven if one happens to have one. And, anyway, I needed a stove to bake biscuit in, so that's why I got one. I think we will make some for supper, too, and put them in when the beans come out. The name of the one big biscuit I'm going to make to-night is:" CAMPER'S BREAD 1-1/2 pints of flour. 1-1/2 rounded teaspoonfuls of baking-powder. 1/2 teaspoonful of salt. 2 rounded teaspoonfuls of any kind of fat (lard is best). 1/2 pint of cold water. Put the baking-powder and salt in the flour; mix well and then rub in the lard till there are no lumps left and it does not stick to the pan; add the water, a little at a time, and stir with the spoon till smooth. Grease a pan and put the dough in in rather a thin layer; smooth the top and bake, till, when you put in a sliver of wood, it comes out clean. Eat while warm; do not cut, but break into pieces. "Now I could have cooked this just as I could have cooked the beans, without the oven. I could have put it in the frying-pan in a bed of hot ashes and covered it and put ashes on top and let it cook till done; but it's better to cook it this way if you can, because it's lighter and browner. When you want regular biscuits, all you do is to make the dough into little balls, and be sure you put flour on your hands before you try it, Jack, or you'll get into an awful mess. And then you put them in the pan and just bake them till they are done." "I like the big loaf," said Jack. "It's more like real camp cooking; biscuits are for a house." "And now we are going to have something extra good to-day--green corn on the cob. I tell you that's a luxury for campers! How will you have it, boiled or roasted?" "Both," said Jack, who liked corn immensely. "Very well, but one way at a time, young man! We will have it boiled this noon, and we will roast it over the coals to-night." BOILED CORN Have a deep kettle full of water boiling hard; take off the husks and silk, and boil the ears hard for twenty minutes; serve with butter and salt. "Some campers boil the corn in the husk and think it is better that way, but I find I always burn my fingers taking off the leaves and silk, so I believe in peeling it as we do at home," said Jack's father, as he put the ears in the kettle slowly, so as not to stop the boiling of the water. "Now for supper, this is the way to fix it:" ROAST CORN Take off the husks and silk. Put a stick in the end of the ear, and toast it brown over a bed of coals; have ready butter and salt to put on each. [Illustration: Roasting Corn Over a Bed of Coals]