Bread is the staff of life. Just as good bread can be baked in the woods as in the best hotel of the boulevards. The baking of camp bread can be taken as a criterion of the amateur cook’s ability. Have a good baker, a good fire and follow the recipe if you would have success. On back pack trips it is advisable to retain the frying pan as the baker and by using a tin cover you can heap coals upon it and get the envelope of hot air. Lay two green chunks or two square edged stones about 6 to 8 inches apart near the camp fire. Rake a few coals between and place the pan over them. Put the dough in the pan after sprinkling with flour and cover with the tin. Place live coals on this tin--about twice as many as underneath--and watch the baking closely so that it won’t burn. You can fry bread on the top of stone: when one side is baked stand the pan on edge by the side of the stone and allow baking to proceed in that way. Remember that small cakes and biscuits must be baked quickly before a hot fire whereas large loaves, such as johnny cake, must have a slow even heat so as to get done through. The secret of the camp oven is the envelope of hot air which must not be too hot and must be kept even. Below are given the recipes which are most successfully used with the frying pan baker. Whole wheat flour makes easier than white and has more taste. Use yellow corn meal. In the recipes follow exactly to obtain the best results. SELF-RISING FLOUR To save packing several ingredients separately it is often recommended to mix the johnny cake and pan cake flour at home and carry it in one sack on the trail. Then merely mixing with water to a given consistency will be sufficient to supply a good dough. If dampness is kept from it while packing it is very good and the following recipe will be found satisfactory:--take of granulated yellow corn meal 1 quart, of white wheat flour 1 pint, sugar ½ cup, salt 1 teaspoonful and baking powder 4 teaspoonsful. For flapjacks in camp take a portion of the above flour mixture and add sufficient water to make a stiff batter and allow it to stand for a few minutes before dropping it in spoonfuls on the hot greased fry pan: when bubbles begin to show on top turn. To make a johnny cake or corn bread use less water than above so as to make a doughy mass, turn into the fry pan, set up before the fire and leave until the top sets, then turn over. A method for corn pone in which the ingredients are mixed at each baking:--1 pint of water in a pail is brought to a boil, add a teaspoonful of salt, corn meal is slowly added and stirred to a mush, cooking it for a few minutes. Grease the fry pan, put in the mush, cover with tin, bury in the ashes and coals, and bake 30 to 40 minutes. This makes the finest kind of breadstuff. ARMY BREAD