Also, on the 17th, Wayne Eissle and myself cooked bacon and eggs on the caboose stove late in the day for Mssrs. Weaver and Lefever. They worked hard all day and deserved some relief.

While pilishing up the whistle on the Torch Lake the other day, I noticed that the area on top of the steam dome between the safety valves and the whistle is an untapped resource for cooking something large!

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being first engineer on a 20 foot steam launch owned by my father I have found many other ways of making food also, in our boiler we sometimes make smores and marshmellows, boiler dogs are also a favorite...go to a camping supply and buy some wire baskets to put hotdoogs and hamburgers in...also if you take steam off of a steam line you can run steam to a double boiler and make soup, chili. take out the insert and you can steam some corn or clams

I've done all my cooking with a steam traction engine. Too bad it is so hard to open the smoke box door on most locomotives, they make dandy ovens.

We've done ham, chicken, roast beast, baked potatoes (in foil, cooked with garlic butter -yum!), hunter's stew, baked corn, etc. etc. An aquaintance of ours even baked a cake (in a dutch oven in the smokebox) while working his portable farm engine on a sawmill.

Of course there's nothing better than steam cooked corn, or bean soup, or vegetable soup either.