146 / 176
The
Still-Room
taken
in
another
basket,
with
a
bottle
or
two
of
claret
or
light
beer,
and
a
few
tumblers.
For
a
boating-trip
lasting
a
day
or
two
the
following
sug-
gestions
may
be
found
useful.
When
you
encamp
by
the
riverside,
and
your
fire
is
burning,
put
on
the
saucepan
with
ten
potatoes
roughly
peeled,
three
unpeeled
onions,
and
a
couple
of
carrots
sliced.
Pour
in
just
enough
water
to
cover
the
vegetables,
and
boil
them
for
twenty
minutes,
keeping
the
lid
of
the
saucepan
tightly
closed.
After
twenty
minutes
pour
off
the
water,
and
put
into
the
sauce-
pan
the
contents
of
a
one-pound
tin
of
haricot-
mutton,
or
beef,
or
Irish
stew,
and
stir
in
two
large
spoonfuls
of
Bovril
or
Liebig's
Essence
of
Meat.
If
Worcester
sauce
is
liked,
add
a
tea-spoonful
of
that.
Stir
all
well
together,
and
continue
to
stir
the
stew
over
a
hot
fire
for
five
or
six
minutes.
This
makes
a
good
dinner
for
two
hungry
men.
If
you
can
buy
from
a
neighbouring
garden
some
young
potatoes
and
carrots
use
twenty
of
each.
Do
not
peel
the
potatoes,
only
wash
them
and
rub
them
with
a
coarse
cloth.
In
washing
up
after
such
a
meal
use
abso-
lutely
boiling
water,
for
merely
hot
water
is
of
no
use.
Fill
your
saucepan
or
cooking-pot
with
water,
and
when
it
boils
scour
it
round
a
few
times
with
a
piece
of
house-flannel
tied
firmly
to
a
stick.
Do
the
same
to
the
frying-pan.
Put
metal
cups
and
plates
into
boiling
water,
also
the
blades
of knives
and
the
prongs
of
forks
(keeping
the
handles
out of
the
water).
In
this
way
they
will
soon
be
quite