Camp Cookery

All recipes in this book are here grouped under Quick, Medium, or Slow, according to the Everything under Quick can be prepared in less than 25 minutes, and so is specially suitable for or luncheon. The table also shows at a glance what recipes call for or eggs, and what do not. The following abbreviations are E = (whole or B = M == required (may be evaporated or powdered). E*= desirable, but may be omitted. J3*=: desirable, but fat may be substituted. M*= Milk desirable, but water may be substituted. f = Made over from previously boiled material. >

From Camp Cookery, 1910, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

domestic cook-book. Yet the trick is easy, when one knows how. outfitting, as regards is mainly a question of how much water we are willing to carry in our rations. For instance, canned peaches are 88 per cent, water. Can one afford to carry so much water from home when there is better water at camp ? What, then, is best to substitute for the peaches? Let us see. An average can of peaches weighs 2^ lbs. are only per cent, and sugar has none at all. A pound of the apples and a pound of sugar cost three-fourths as much as the peaches, weigh a fifth less, are a little bulkier, but pack better on the trail. In camp, let the apples be stewed soft in plenty of water, and used as sauce. is left a quart of hot juice. Into it put the pound of sugar. Boil, without stirring or skimming, until the juice gets syrupy, and pour into a vessel to cool. Result: somewhat more than a pint of as good jelly as can be made from fresh apples themselves. The sauce and the jelly will go much farther than a can of peaches, and there is more variety. The following table is suggestive: fruit, vegetables Canned soups, tomatoes, peaches, pears, etc. More than y^ Fresh beef, veal, mutton, poultry, eggs, potatoes. Canned corn, baked beans, pineapple. (unsweetened). More than % Fresh bread, rolls, pork chops. Potted chicken, etc. Canned blackberries. $ y^ apricots, peaches, primes. jelly. (fat).

From Camp Cookery, 1910, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

everlastingly in grease—and, tire of that, well, eat fried "sow-belly," and sop your bread in the grease! It is just the same with trout or bass as it is with chicken; the same with pheasant or duck, rabbit or squirrel or bear. The only kind of wild meat that civilized man can relish for consecutive meals, in the same fashion, is of the deer family. Go prepared to lend to your menu. palls is bad food—worse in camp than anywhere else, for you can't escape to a restaurant. Variety of rations does not mean adding to the load. It means substituting three 5 lb. parcels for one 15 lb. parcel, and no more. Let us consider the material of field rations, item by item: Bread.—It may be well to carry enough yeast for two or three days. It helps out until the game country is reached and camp routine is established.

From Camp Cookery, 1910, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

egg is a perfect substitute for fresh eggs in bake stuffs, and makes excellent omelets or scrambled A lb. can, equal to about four dozen eggs, measures It costs storage eggs, and the contents will never spoil if kept dry. The powder must soak about an hour in cold or lukewarm water before Using. It may be put to soak overnight, or in a can or bottle of water when on the march. Thanks to this invention, the camp flapjack need no longer be a culinary horror. tried eggs, "made in Germany," which

From Camp Cookery, 1910, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

ordinary trips it suffices to pack butter firmly into pry-up tin cans which have been sterilized by thorough scalding and then cooled in a perfectly clean place. it in a spring or in cold running water (hung in a net^ or weighted with a rock) whenever you can. When traveling, wrap the cold can in a towel or other insulating material. will keep a if and gently boiled for a while, skimming off the scum as it rises, until the is as as oil, and then canning it.

From Camp Cookery, 1910, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

etc.; a medium pot or pail for hot water (always wanted, for tea; a smaller one for cereals, vegetables, fruit; and either a coffee pot low enough to nest in the latter, or a covered pail in its place. There should be six plates (two for serving) and of cups, knives, forks, teaspoons, tablespoons. is about as little as the party can well get along with. It will be bothersome to bake bread for four in the frying-pan. Add a reflector or common sheet- «1 steel "roaster and baker/' if practicable. A wire broiler, a tea percolator, and a corkscrew and can opener will nest with this set. If the cook wears no sheath knife a butcher knife is essential. Two towels (one to be divided clouts) and a couple of yards of cheesecloth for straining and to hang meat in should be taken. The common utensils of the shops will not nest. are all spouts and handles, bail ears and knobs. Still, a good deal can be done by substitution.

From Camp Cookery, 1910, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

Six. Nesting in space 11x12% inches, and weighing I714 lbs. and is fitted with a solid spout that will not melt off. A similar article of tin is known as a "miner's pot." When compact nesting is aimed at, discard the coffee pot in favor of a lidded pail. It has the advantage no aroma escapes through a spout. Use a percolator of aluminum (cylindrical, not egg-shaped) is large enough for both coffee and tea, and remove its wings. Tin cups nest the pot have the lower part of the handle

From Camp Cookery, 1910, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

two sections nesting, it is quite portable. The weighs, with bake pan, A good-sized water pail is a great convenience in camp. The best form of all is a galvanized pail with bail ears set below the rim and a tight cover fitting outside the top. It is strong enough to go on a pack saddle, and is an excellent container for perishables. In a canoe it is much handier and reliable the japanned box so often used as a provision chest. With a broad strip of surgeon's plaster around the rim it is perfectly water-tight and the cover cannot come off. Don't be bluffed by its name: it is called a garbage can. Men who have neither time nor inclination to

From Camp Cookery, 1910, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

Two persons 9^^ x 8% in. 6% lbs. $4.00 6% lbs. $9.85 Four persons xlliiin. 12 lbs. 6.25 10"% lbs. 16.60 Six persons x 12^8 in. 17 1/2 lbs. 8.50 17 14 lbs. 26.50

From Camp Cookery, 1910, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

THE main secrets of good meals in camp are to have a proper fire, good materials, and then to imprison in each dish, at the outset, its natural juice and characteristic flavor. To season fresh camp dishes as a French chef would is a blunder of the magnitude. The raw materials used in city cuisine are often of inferior quality, keeping in storage or chemical preservatives; so insipidity must be corrected by spices, herbs, and sauces to make them eatable. In cheap restaurants and boarding houses, where the chef's skill is lacking, "all things alike" from having been penned up in a refrigerator and in a fetid atmosphere. In my chapter on Provisions I advised that a few be taken along, but are mostly for left-overs or for not for fresh meat, unless we have but one kind, to the surfeiting In the our is caught, our game has hung out of doors, and the water and air used in cooking (most important factors) are sweet and pure. Such viands need no masking. The is with pepper and salt, to be used sparingly, and not added in soups and stews) until the dish is nearly or quite done. Remember this: salt draws the juices. The juices of meats and are palatable and nutritious ingredients. We extract purposely in making stews, and gravies, but in so doing we ruin the meat itself. Any flesh, or fowl that is fit to be eaten for the good meat's sake should be cooked succulent, by first coagulating the outside (searing in a bright flame or in a very hot pan, or plunging into smoking hot or furiouslj^^ and then removing farther from the fire to cook gradually till done. The first process, which is quickly performed, is "the surprise." It sets the juices, and, in the case of frying, seals the fish or meat in a grease-proof envelope so it not become sodden but will dry crisp when drained. The horrors of the frying-pan that has been unskillfully wielded are too well known. Let us campers, to whom the is an almost indispensable utensil, set a good example to our greaseafflicted country by using it according to the code of health and epicurean taste. and fish may be roasted, baked, boiled, stewed, or steamed. and broiling are the quickest processes; baking, and boiling take an hour or two; a stew of meat and vegetables, to be good, takes half a day, and so does soup prepared from the raw materials. Tough meat should be boiled or braised in a pot. Do not try to fry over a flaming fire or a deep bed of; the would likely burn and catch aflame.

From Camp Cookery, 1910, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

fat jets of smoke arise careful not to burn the fat to smoke continuously it is decomposing and will impart an acrid a crumb dropped in be crisp taken out, the fat is of the right temperature. Then quickly drop in small pieces of the material, one at a time so as not to check the heat. them once while cooking. Remove when done, and drop them a moment on coarse paper to absorb surplus or hang them a row of so they can drain. Then season. The fry will be crisp, and^ dry enough to handle without soiling the fingers. is the way for Travelers must get along shallow pans and little grease. To fry (or, properly, to saute) in this manner, without getting the article sodden and unfit for the stomach, the dry pan very hot, and then grease it only enough the meat from sticking (fat meat needs none). The material must be dry when put in the pan (wipe fish with a tow:el) or it will absorb and not jabbing with a for tliat would let juice escape. Season when done, and serve piping hot. Fat used for frying fish must not be used again for anything but

From Camp Cookery, 1910, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

be fried over a very gentle Fresh meat that is tender enough to escape the boiling pot or the braising oven should either be or a bed of Both of these processes preserve the characteristic flavor of the meat and add that piquant, aromatic-bitter "fraste fire" which no pan nor oven can impart. Broil when you are in a hurry, but when you have leisure for a good job, roast your meat, basting it frequently with drippings from the pan below, so as to keep the surface moist and flexible and insure that precise degree of browning which delights a gourmet. For cut the at least an are fit for Venison usually requires some pounding, but don't gash it in doing so. Have a bed of bright coals free from smoke, with flaming to one

From Camp Cookery, 1910, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

in a Hole.—This is a modification of braising. Dig a hole in the ground^ say 18x18x12 kindling in the build a cob house by laying split hardwood not touching course over these and at right angles to them, and so on till you have a stack two feet high. Set to it. The air will circulate freely, and the sticks, if of uniform all burn down to Cut the fowl, or whatever it is, in season, add a chunk of fat pork the size of your fist, put in the kettle, pour in enough water to put lid on kettle, rake coals out of hole, put kettle in, shovel coals around and over it, cover all with a few inches of earth, and let it alone over night. It beats a bake-oven. In case of rain, cover with bark. Experiment with this two or three times before you risk much on it; for the right heat and the time required can only be learned by experience. Baking an Animal in its Hide.—If the beast is too to bake entire, cut off what you want and sew it up in a piece of the hide. In this case it is to have the hole lined with stones.

From Camp Cookery, 1910, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

latter so that no feather or hair projects. Place in fire and cover with good bed of coals and let it remain with fire burning on top for about % of an hour, if a medium or Larger animals require more time, and had best be placed in bake-hole over night. When done, break open the hard casing of baked The skin peels off with it, leaving the meat perfectly clean and baked to perfection in its own juices. This method has been practiced for ages by the gypsies and other primitive peoples. Frank Bates recommends another way: a pail of water it is of the consistency of porridge or whitewash. Take the bird by the feet and dip into the water. The clay will gather on and between the feathers.

From Camp Cookery, 1910, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

feathers by dipping the bird in water; then bury it in the ashes and coals. A teal will require about half an hour; other birds in proportion. The broader the pot, and the blacker it is, the quicker it boils. Fresh meats should be started in salt or corned meats, and those intended for stews or in The (except hams) be cut chunks of not over five pounds each, and soup bones well cracked. Watch during first half hour, and skim off all scum as fast as it rises, or it will settle and adhere to meat. Fresh meat should be boiled until bones are free, or until a fork will pierce easily (ten pounds take about two and a Save the broth for soup-stock, or make gravy of it by seasoning with pepper and thickening with 62.) Meat that is to be eaten cold should be allowed to cool liquor it was A tablespoonful or two of vinegar added to the boiling water makes meat more tender and fish firmer. Turn the meat several times while boiling.

From Camp Cookery, 1910, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

water needs replenishing, do it with not Season a short time before meat is If are to be the meat, add them at such time that will just finish cooking when the meat is to thirty minutes before the end; and turnips, sliced, one to one and a half hours). Remember this: put fresh meat in hard boiling water for only five minutes^ to set the juices; then to greater height the very slowly—to let it boil hard all the time would it tough and indigestible. or corned meats go in cold water at the start and are gradually brought to a boil; thereafter they should be allowed barely to simmer. Fish go in boiling salted water. Boiling meat must be kept covered. At high altitudes it is impossible to cook satisfactorily by boilings because water boils at a lower and lower temperature the higher we climb. The decrease is at the rate of about one degree for every 550 feet up to one mile, and one degree for 560 feet above that, when the temperature is 70°.

From Camp Cookery, 1910, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

air at 32° F., and the barometer at 30 inches, water boils at 212° at sea-level, 202.5° at 5,000 193.3° at 10,000 feet, and 184.5° at 15,000 These figures vary somewhat according to the purity of the water, the material of the vessel, etc. To parboil is to boil only until tender, before cooking in some other way.

From Camp Cookery, 1910, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

salt, pepper, sweet herbs, curry powder or what you will. The result will be a savory dish of tender meat, called by the French a ragout. It is easy to prepare it this way. Do not boil it furiously as is sometimes done, or it will become tough. This dish may be thickened with browned and vegetables may be added—turnips, etc., cut into small pieces and browned with the The sugar improves the flavor vastly. The only actually necessary are and Other flavorings are luxuries.

From Camp Cookery, 1910, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

of the liquor the meat was cooked can be thickened by melting a piece of butter the of a ^gg, mixing with it very smoothly a tablespoonful of flour, heating until lightly browned, adding the meat liquor and letting it boil up. Flavor to taste and serve separately from the meat. for Roast Meat.—Use the as above, and thin with boiling water a teaspoonful of salt has been dissolved.

From Camp Cookery, 1910, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

14 pint milk. Yo yo l^ tablespoonful pepper. Heat butter in Add flour, stirring smooth and frothy. Draw pun and in the milk. Then return the pan to the Add and must be at and everybody's plate be hot, of course. Sauces.—A camp cook nearly always lacks the herbs, parsley, mushrooms, capers, anchovies, shrimps, tarragon, wine, and many to standard sauces owe characteristic flavors. He must make shift spices and perhaps Worcestershire, mustard, curry or seed. How to use to the advantage cannot be taught in a book.

From Camp Cookery, 1910, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

two teaspoonfuls of flour in a pan with a little butter. Put two tablespoonfuls of butter on a plate and blend with it the browned flour, a teaspoonful of mustard, and a When these are smoothly mixed

From Camp Cookery, 1910, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

gall-bladder, if the has one—deer none. the liver and skim off the bitter scum that rises; then fry with bacon; or put the liver on a spit, skewer caul fat around it, and roast before the; or cut the liver into slices ^ inch thick, soak it one hour in cold salt water, rinse well in warm wipe dry, dip in seasoned fry.

From Camp Cookery, 1910, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

small pieces of plain dough made tie a floured cloth; place bones upright in kettle, and Boil two cloth and paste, push out marrow, and serve with dry Milt (Spleen).—Skewer a piece of bacon to it, and broil.

From Camp Cookery, 1910, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

for one rinse in water; put in a of cold water, bring to a boil, skim, and simmer two hours, or until tender. A blade of mace and a clove or two improve the so also Worcestershire

From Camp Cookery, 1910, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

powder to 1^ pint of sift together, and add a teaspoonful lard or butter by rubbing it in, also a pinch of salt. Make a soft biscuit dough of this, handling as as possible and careful not to mix too a sheet and cut into strips about I'^/o inch wide and 3 inches long, cutting two or three holes through each to let steam escape. Meantime you have been ing meat or game and have sliced some potatoes. When the meat is within one-half hour of being done, pour off the broth vessel and lift out most of the meat. Place a layer of meat and in of and partially cover with strips of the dough; then another layer of meat and vegetables, another of dough, and so on the pot is nearly full, topping off with the hot broth tightly, and boil one-half hour, without lifting the pot by admitting air, would the dough "sad."

From Camp Cookery, 1910, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

to one gallon of water, and five minutes. Then put onion, beans, corn, pork (cut in strips), potatoes, pepper, and closely, and slowly two and a to prevent burning. Add the tomatoes and sugar and stew an hour Then add the cut bits the of a walnut and rolled in Boil ten minutes. Then serve at once. Curry of Game.—Cut some birds or other small rather small joints. P'ry lightlybrowned. Score each joint slightly, a little curry powder in opening, and squeeze lemon juice over it. Cover the joints with brown and simmer for Serve with rice around the dish. (See also Curry Sauce, page 80.) Game Pie.—Make a plain pie crust as directed in the chapter on Cut the game joints. Season rather highly. Moisten the joints with melted butter and lemon juice, or put a few strips of bacon in

From Camp Cookery, 1910, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

top crust like a fruit pie and bake not too according to Squirrels, Fried.—Unless they are young, parfor ^2 in fry in or pork until brown. A dash of curry powder when frying is begun improves you dislike curry. gravy as directed on page Squirrels, Broiled.—Use only young ones.

From Camp Cookery, 1910, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

are done, butter them and gash a that the juices may flow. Rabbit, or Hare.—Remove the head; skin and draw, cut out the waxy glands the front legs where they j oin the body; soak in cold salted water for one hour; rinse in fresh cold water and wipe dry. For select only young rabbits, or parCut off at body joint, and cut the

From Camp Cookery, 1910, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

flour and fry brown on both Remove rabbit to a dish kept hot over a few coals. a as Put the pan a small onion previously parboiled and minced and add one cup boiling water. Stir in gradually one or two tablespoonfuls of browned and let it boil one minute. Season with pepper, salt, and nutmeg. it over the rabbit. To roast in cut as above, lay a of pork on each piece, and baste frequently. The rabbit may be roasted whole before the To bake in an oven: stuff with a dressing made of bread crumbs, the heart and liver (previously parboiled in a small amount of water), some fat salt pork, and a small onion, all minced and mixed together, seasoned with pepper, salt, and nutmeg, and slightly moistened the heart and liver were parboiled. Sew up the opening closely; rub or dripping rabbit, dredge with flour, lay slices of fat pork on back, and it in j^an or Dutch oven, back uppermost. Pour into pan a pint or more of boiling (or stock, it), and bake with very moderate heat, one hour, basting every few minutes if in pan, but not if in Dutch oven.

From Camp Cookery, 1910, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

call our possum an opossum, outside of a scientific treatise, is an affectation. Possum is his name wherever he is known and hunted, this country over. He is not good until you have freezing weather; nor is he to be served without in desperate extremity. is how to serve "possum hot." Stick him, and hang him up to bleed until morning. A tub is half filled with hot water (not quite scalding) the possum and hold him by the the hair strip. him out. lay him on a plank^ and pull the hair out with your fingers. Draw^ clean^ and hang him up to freeze for two or three nights. Then place him in a 5 -gall on kettle of cold water, into which throw two pods of red pepper. for one in this pepper-water, which is then thrown out and the refilled wherein he is boiled one hour.

From Camp Cookery, 1910, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

found that out long ago. "Skin and clean carefully four muskrats, being particular not to rupture musk or gall sac. the hind legs and saddles, in pot a little water, a little julienne (or fresh vegetables, if you have them), some pepper and salt, and a few slices of pork or bacon. Simmer slowly over to baker, water from pot in the baking pan, and cook until basting will be found a most toothsome Muskrat may also be broiled over the hot coals, basting with a bit of pork held on a switch above the beastie.

From Camp Cookery, 1910, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

tid-bit of the old-time trappers be tasted by few of our generation, more's the pity Impale the tail on a sharp stick and broil over the coals for a few minutes. The rough, scaly hide blister and come off in sheets, leaving the white, and solid. roast;, or boil until tender. It is of a gelatinous nature, tastes somewhat pork, and is considered strengthening A young beaver, stuffed and in its hide, is old ones have a peculiar flavor that is unpleasant to those not accustomed to such diet. Beaver tail may also be soused in vinegar, after or baked with beans. The liver, on a and seasoned is the best part of the animal.

From Camp Cookery, 1910, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

for be cut in convenient pieces, parboiled until tender in a pot with enough water to cover, then removed, saving the liquor. Sprinkle with salt, pepper, and for the sake of the ^ fry in melted pork fat, out when into the frying fat one-half cuj^ful dry flour till a dark brown, add parboiling liquor, bring to a boil, put game in dish, and pour gravy over it, or serve with one of the sauces described below. Game Birds, Broiled.—Split them up the back, broil the coals, and baste a of pork on tined held

From Camp Cookery, 1910, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

If chestnuts are -pxocurable, roast a quart of them, remove shells, and mash. Add a teaspoonful of salt, and some pepper. Mix well together, and stuff the bird with

From Camp Cookery, 1910, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

fat soak stale bread or crackers in hot water, mash smooth, and mix the chopped salt, pepper, sage, and chopped onion. No game bird save the wild turkey should be stuffed, unless you deliberately wish to disguise the natural flavor. Wild Turkey, Boiled.—Pluck, draw, singe, wash inside with warm water, and wijDc dry. Cut off head and neck to backbone, leaving enough skin to turn over the stuffing. Draw sinews from legs, and cut off below joint of leg.

From Camp Cookery, 1910, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

drypicked, and the head left on. Put a little pepper and the but no dressing. Lay the duck on its back in the bake-pan. Put no water in the pan. The oven must be hot, but not hot enough to burn; test with the hand.

From Camp Cookery, 1910, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

and divide into convenient pieces (say, legs, wings, and four parts of body). in pot with enough to Add a pinch of mixed herbs, and a dash of Worcestershire Cut up fine some onions and potatoes (carrots, too, if you can get them). Put a few of these in the pot so they may dissolve and add body to the dish (flour or corn starch may be substituted for thickening). skim and In forty-five minutes add the rest of the carrots, and in fifteen minutes more add the rest of the onions and potatoes, also turnips, if you have any. Stew until meat is done. A plainer camp dish is to stew for an hour in water that has previously been boiled for an hour with pieces of salt pork. (See also page 59.) Fish-eating Ducks.—The rank taste of these can be neutralized, unless very strong, by baking with an onion inside. Use plenty of pepper, inside and out. Mud-hens and Bitterns.—Remove the breast of a coot or rail, cut slits in it, and in these stick thin slices of fat salt jDork; broil over the embers. The broiled breast of a young bittern is good.

From Camp Cookery, 1910, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

a pound of ripe cranberries in a kettle with just enough water to prevent burning. to a pulp, all the add syrup previously prepared by a pound of in 2/3 of cranberries answer.

From Camp Cookery, 1910, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

large spoonful of in a pan over the fire; add one onion cut slices; cook until the is lightly browned. in one teaspoonful of curry powder and add gradually a generous cup of brown or stock, or the broth in has or slightly thinned. fifteen and strain. Curry may be varied indefinitely by further flavoring with lemon red nutmeg, mace, or

From Camp Cookery, 1910, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

process is simpler and superior in resulting since the is basted in its own juices, and is delicately browned by the direct action of the The surface of the is lightly moistened with olive oil (first choice) or butter; lacking these, use drippings, or bacon grease, or lard. Then place the in the pan and add two or three morsels of grease around it. Roast in front of a good fire, just as yoii would bake biscuit. Be careful not to overroast and dry the fish by evaporating the gravy. is no better way to cook a large fish, unless it be planked. Planlced.—More expeditious than baking, and better flavored. Split and smooth a slab of sweet hardwood two or three inches thick, two feet long, and somewhat wider than the opened Prop it in front of a bed of coals till it is sizzling hot. Split the fish down the back its entire length, but do not cut through the belly skin.

From Camp Cookery, 1910, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

fins, but leave on head and Prepare a stuffing as put a cupful of dry bread-crumbs in a frying-pan over the fire with two tablespoonfuls of or the equivalent of and them until they begin to brown. Then add enough boiling water to moisten them. stuffing highly seed, or sage, or a teaspoonful of highly chopped onion. Stuff the fish with this and sew up the opening, or wind string several times around the fish. Lay several strips of salt pork or bacon in the pan, and several over the top of the Sprinkle over all a little water, pepper, bread crumbs (or dredge with flour).

From Camp Cookery, 1910, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

hot oven, basting frequently. When flakes of fish begin to separate, it will be done. This is best for coarse Fish Baked in Clay.—"Take a fresh-caught fish and rub it in soft clay from the river bank, against the scales and gills. When the clay is set a roll the whole in a blanket of till the body is completely covered. Dry in the heat of the fire for fifteen minutes; bury in the hot coals and the clay is Rake the brick out of the fire and crack it open with the hatchet. The in two the spine can easily be taken out; the 'inwards' are shrunk to a little ball, which can be flipped off; and the scales are stuck on the Dust on a you a fit for—a hungry hunter."

From Camp Cookery, 1910, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

can be in wet basswood leaves, or leaves, buttering. For another method of steaming, see page Fish, Boiled.—None but fish of good size should be boiled. If the fish is started in cold water and not allowed to boil hard, it will be less likely to fall apart, but the flavor will not be so good. It is better to wrap the fish in a clean cloth and drop it into boiling water well salted. A tablespoonful of vinegar, or the juice of a lemon, improves the

From Camp Cookery, 1910, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

Q heaped % teaspoonful pepper. Put the butter in a cold pan, and rub into it the salt, and pepper, beating Then pour on a scant half-pint boiling water. Cook two minutes. Use immediately. 1 pint milk. Ys teaspoonful pepper. it bubbles. Add cook thoroughly. Remove from direct heat of fire, but let it simmer, and add the milk in thirds, rubbing into a smooth paste each time as it thickens. Season last. fish that has been left over is good when heated in It can be thus, or baked and some chopped pickles sprinkled over the top. India Sauce.—Make a white sauce as above, add a teaspoonful of curry powder, and some pickles, chopped small, with a little of the vinegar.

From Camp Cookery, 1910, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

1 scant tablespoonful butter. Put the milk, sugar, and thin rind of the lemon into a pan and simmer gently ten minutes. add the juice of the lemon and the butter rolled in Stir until butter is dissolved and strain or pour off clear.

From Camp Cookery, 1910, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

fish, parboil it, and reserve the water it was Place the dry pot on the fire; when it is hot, throw in a lump of butter and six finely. the odor of arises, add the the pot closely for to absorb Add a very small quantity of potatoes, and of the reserved broth. let each man season his own dish. Ask a blessing and eat.

From Camp Cookery, 1910, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

the eel, remove backbone, and cut the eel into pieces about two inches long; cover these with water in the stew-pan, and add a teaspoonful of strong vinegar or a slice of lemon, cover stew-pan and boil moderately one half hour. off add water and vinegar as before, and stew until tender. Now drain, add cream enough for a stew, season with pepper and salt (no butter), boil again for a few minutes, and serve on hot, dry {Up De

From Camp Cookery, 1910, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

turtles (aquatic) and tortoises (land) are good to eat_, the common snapper far than he looks. Kill by cutting throat or (readier) by shooting the head off. does not kill the brute immediately, of course, but it suffices. The common way of killing by dropping a turtle into boiling water I do not like. Let the animal bleed. Then drop into a pot of boiling water for a few seconds. After scalding, the outer scales of shell, as well as the skin, are easily re moved. Turn turtle on its back, cut down middle of under shell from end to end, and then Throw away entrails, head, and claws. it inside and out. Boil a short time in the shell. Remove when the has from the shell. Cut up the latter and boil slowly for three hours with some chopped If a stew is preferred, add some salt pork cut into dice, and vegetables.

From Camp Cookery, 1910, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

not be pierced with a fork, but removed from the liquor with a spoon. Thoroughly drain the juice from a quart of shelled oysters. Add to the juice enough (if needed) to make one-half juice over fire, and add butter the size of a walnut. all scum tliat arises when the juice Put in the oysters. Let them cook quickly the beards wrinkle, but not shrivel—they remain plump. Add twothirds pint of milk, let all scald through, remove fire, and season to taste. Never boil oysters in milk.

From Camp Cookery, 1910, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

the and dry them on a (then they will not absorb Have some desiccated egg prepared, or beat light the yolks of two or three eggs. enough smoking hot in the pan to all the Dip an oyster into the egg, then into rolled cracker or dry crumbs, and repeat this. Lay oysters in the pan one at a time, so as not to check the When one is brown, and brown the other Serve piping hot.

From Camp Cookery, 1910, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

unopened on broiler, and hold over the coals. When they open, put a little melted butter and some white pepper on each oyster, and they are ready. Clams, Baked.—Lay down a bed of stones in disk shape, and build a low wall almost around it, forming a rock oven open at the to^. a big fire in it and keep it going until the wood has burned down to embers and the stones are very hot. Rake out all smoking chunks. Throw a layer of sea-weed over the embers, and lay the clams on this. Roasting ears in the husks, or sweet potatoes, are a desirable addition. all with of sea-weed, and let steam forty minutes, or until clams will slip in the shell.

From Camp Cookery, 1910, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

salt, and perhaps lemon or vinegar. Clam Chowder.—Wash the clams, put them in a kettle, and over them water to cover them. When the shells open, pour off the liquor, saving it, cool the clams, and shell Fry two or of pork in bottom of it is done, pour over it two quarts of boiling clam liquor. Add six large potatoes, sliced thin, and cook until nearly done. in the clams, and a quart of hot milk.

From Camp Cookery, 1910, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

rind, as it not only is unsightly but makes the slices curl up in the pan. Put pan half full of water on fire; when water is warm, drop the bacon in, and stir around until water begins to simmer. bacon, throw out fry over very few coals, and turn often. while still translucent, and will turn crisp on cooling. prefer not to Bacon, Broiled.—Slice as above. repeatedly until bacon is of a light brown color. Time, three to four minutes.

From Camp Cookery, 1910, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

boil very gradually. Remove all scum as it arises. Simmer gently until Two pounds each additional pound, % hour.

From Camp Cookery, 1910, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

can be with ham or salt pork, as well as with bacon. To make gravy that is for butter, rub into the hot grease that is in the pan a of on rubbing smooth and brown; add two cups water and a dash of pepper. A tablespoonful of catchup may be added for If you have milk, use it instead of water (a pint to the heaping of and do not let the flour brown; this makes a delicious white gravy.

From Camp Cookery, 1910, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

as bacon; but it is usually so salty that it should be parboiled or soaked at least an hour in cold water. Salt Pork, Boiled.—Nearly always cooked with or greens; hence need not be soaked or parboiled.

From Camp Cookery, 1910, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

let it soak over night in cold water. In the morning, cover it well with fresh water, bring to a boil, and hang the kettle high the where it gently until dinner time. When the bone on the under side leaves the meat readily, the ham is done. If you have eggs, the nicest way to serve a boiled ham is to remove the skin, brush over the top of ham with yolk of egg, sprinkle thickly with finely grated crumbs or cracker-dust, and brown in an

From Camp Cookery, 1910, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

links apart, prick with a fork so it will not burst in cooking, lay in cold frying-pan, and fry fifteen to twenty minutes over a slow fire, moving them about so they brown evenly all with mashed potatoes, the fat the pan. Apples fried to a light brown in the sausage grease are a pleasant accompaniment. Corned Beef, Boiled.—Put the ham into enough cold water to cover it. Let it come slowly to a boil, and then merely simmer until done. one-half hour to pound. may be added toward the end^ as directed on page If not to be used until the next day, leave the meat in its liquor, weighted down under the surface by a clean rock. Corned Beef Hash.—Chop some canned corned beef fine with sliced onions. Mash up with freshly boiled potatoes, two parts potatoes to one of meat. Season highly with pepper (no salt) and dry mustard if liked.

From Camp Cookery, 1910, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

slice some If the meat has much fat, melt it; if not, melt a little pork fat. Add onions, and fry until brown. Mix some flour into a smooth batter with cold water, season with pepper and salt, and pour into the camp kettle. Stir the whole well together. Cut meat into slices, put into the kettle, and heat Lohscouse.—Boil corned beef as above (if very salty, parboil first, and then change the About thirty minutes before it is done add sliced potatoes and hardtack.

From Camp Cookery, 1910, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

the commissariat is reduced to bacon, corned beef, and hardtack, try this sailor's dish, described by Jack London: Fry half a dozen of bacon, add fragments of hardtack, then two cups of water, and stir briskly over the in a few minutes mix in with it of canned corned beef; well with pepper and Dried Beef, Creamed.—Slice 3 oz. of dried beef into thin shavings. Pour over it a pint of ing water, and let it stand two off water, and dry. a heaped of in the add the beef. Cook three minutes, stirring all the Then pour on 14 pi^* ^^^^ Mix 4 tablespoonfuls milk with into the beef in the pan. Cook two minutes longer and serve at once.

From Camp Cookery, 1910, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

the flakes of by soaking in cold water. Broil over the coals, and serve with Codfish.—Soak over night in plenty of cold water. Put in pot of fresh, cold water, and Do not the or it get hard. boiled potatoes, and with white sauce made as directed under Fish.

From Camp Cookery, 1910, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

codfish as soft, mash with potatoes and onions, season with pepper, and fry like corned beef hash. Codfish Balls.—Shred the fish into small pieces. Peel some Use one pint of to one quart of raw potatoes. Put them in a pot, cover are drain water off, mash fish and potatoes together, and beat light with a Add a tablespoonful of butter and

From Camp Cookery, 1910, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

of stale in smoking-hot will brown at Drain them. Heat a j^int of salmon, picked into flakes, season with salt and Cayenne, and turn a cupful of in pan. in one egg, beaten tablespoonfuls evaporated milk not thinned.

From Camp Cookery, 1910, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

and give them a dash of red are if wiped of oil, dipped into whipped egg, sprinkled thickly cracker crumbs, and on buttered Desiccated Egg.—The baker's egg mentioned in my first chapter is in granules about the size of coarse sand. It is prepared for use by first soaking about two hours in cold or one hour in lukewarm water. Hot water must not be used.

From Camp Cookery, 1910, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

it just enough butter, dripping, or fat, to the sticking. eggs separately in a cup, and drop them, one at a time, into the pan when it is hot. The fire should be moderate. As the eggs fry, raise their edges and ladle a little of the grease over the yolk. In two or three minutes they will be done. Eggs fried longer than this, or on both sides, are leathery and unwholesome.

From Camp Cookery, 1910, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

into a well-greased pan as many eggs as it will hold separately, each yolk being whole. When the whites have begun to set, stir from bottom of pan until done (buttery, not leathery). Add a of Another way is to beat the a To eight eggs add one-third Heat two tablespoonfuls butter frying-pan. in the eggs, and continue until eggs set. Before they toughen_, turn them out promptly into a warm dish.

From Camp Cookery, 1910, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

fat in the pan very but get it hot almost to the browning point. Beat four eggs just enough to break them well. Add one-half teaspoonful of salt. Put two heaped teaspoonfuls of in the pan and as Pour egg into pan, and tilt the pan forward so that the egg flows far As soon as the egg begins to set, draw it up raised of the pan with a

From Camp Cookery, 1910, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

add a pinch of a of powdered a of butter, and a of rum. Fry as described Lay the omelet on a hot dish, pour around it one-half tumblerful of rum that has been warmed in a pan, it, and serve with its blue flame rising round it. Poached Eggs.—Put a pint of water in the frying pan, one-half of If you add two teaspoonfuls to the it keeps the whites from running too much. Bring the water to a gentle Break the eggs separately into a saucer and slide them into the Let the simmer not meantime ladling spoonfuls of it the yolks. toast already buttered on a very hot plate. Lay eggs carefully on it. Eat at This may be varied by moistening the toast with hot milk. Eggs, Boiled.—Eggs are boiled soft in two and one-half to depending upon and freshness. If wanted hard boiled, put them in cold water, bring to a boil, and keep it up for The yolk be mealy and wholesome. between extremes are either clammy or tough, and indigestible.

From Camp Cookery, 1910, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

WHEN men must bake for themselves they generally make biscuit, biscuit-loaf, flapjacks, or leavened with yeast is either beyond their skill or too troublesome to make out of doors; so baking powder is the mainstay of the camp. Generally the batch is a failure. To paraphrase Tom Hood, Who has not met with camp-made bread. Rolled out of putty and weighted with lead? It need not be so. as or johnny cake can be baked before a log fire in the woods as in a kitchen range. Bread making is a chemical process.

From Camp Cookery, 1910, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

is a standard camp bread, because it bakes quickly. It is good so long as it is hot, but it dries out soon and will not For four men: 3 heaping teaspoonfuls baking powder, 1 heaping teaspoonful 2 heaping 1 scant pint cold water. Amount of water varies according to quality of Baking powders vary in strength; follow directions on can. Mix thoroughly, with big spoon or wooden paddle, the baking powder the the Rub the (which may be lard, cold pork fat, drippings, or bear's grease), until there are no lumps left and no grease adhering to bottom of pan. is a little tedious, but don't shirk it. stir in the water and work it with until you have a stiff dough. Have the pan greased. the

From Camp Cookery, 1910, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

are in a (12inch holds I dozen, 18-inch holds 1^2 dozen), una camp stove is carried or an oven is dug.

From Camp Cookery, 1910, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

high. Make dough as preceding recipe, which is enough for two dozen biscuits. Flop the mass of dough to one side of pan, dust on of pan, flop it, dust flour on top of loaf. Now rub some flour over the bread board, flour your hands, and lift loaf on board. Flour the bottle or bit of peeled sapling that you use as rolling-pin, also the edges of can or can as cutter. to three-quarter-inch thickness. Stamp out the biscuit and lay them in pan. Roll out the culls and make biscuit of them, too. until edge of front row turns brown; reverse pan and continue until rear row is similarly to twenty-five minutes in a reflector, ten to fifteen minutes in a closed Dropped Biscuit.—These do away with breadboard, rolling-pin, and most of the work, yet are as as stamped Use same projDortions as above, excejDt turn in enough water to make a thick hatter—one that will drop lazily from a spoon. In mixing, do not stir the batter necessary to smooth out all lumps. Drop from a big spoon into the greased bake-pan.

From Camp Cookery, 1910, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

is easier to make than biscuit dough, since there is no grease to rub in, but it takes to It keeps than yeast bread, does not dry up in a week, nor mould, and is wholesome than It is the only baking-powder bread I know of that is good to eat cold—in fact, it is best that way. 1 quart flour, 2 heaped teaspoonfuls baking powder. Mix the dry ingredients thoroughly. Then stir in enough cold water (about II/2 pints) to make a will pour out level. Mix rapidly with spoon smooth, and pour at into bake-pan. Bake about forty-five minutes, or until no dough adheres to a sliver. Above quantity makes a 1%-pound loaf (say 9x5x3 inches).

From Camp Cookery, 1910, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

1 quart flour, 3 level 1 egg, 1 teaspoonful baking powder, 1 pint cold milk (or enough to make a soft dough). Rub butter and well together, add beaten egg, a pinch of salt, and the milk, till a soft dough is mixed. Form into rolls and bake quickly. Sour-dough Bread.—Mix a pail of batter from flour and water^ and hang it up in a warm until the batter sours. Then add soda (not baking powder), thicken with to a stiff dough, knead thoroughly, work into small loaves, and the to Then bake. Salt-rising Bread.—This smells to heaven while it is fermenting, but is a welcome change after a diet of baking-powder breadstuffs. For a of two or three loaves take about a pint of moderately warm (a pleasant to the hand) and stir into it as much as make a good batter, not too thick. Add to one-half teaspoonful salt, not more. Set the vessel in a pan of moderately warm water, within a distance of a fire, or in sunlight. The water must not be allowed to cool much below the original heat, more warm water being added to pan as required. In six to eight hours the whole will be in active fermentation, when the dough must be mixed as much warm water it) as you require. Knead the mass it is tough and does not stick to the board. Make up your loaves, and keep them warmly covered near the They must be baked as as second rising takes for, unthe rising is immediately on reaching its height, it sinks to rise no more. To

From Camp Cookery, 1910, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

or egg, is hard to make eatable without a Dutch oven to it in. Even so, it is generally spoiled by being baked too fast and not long enough to be done

From Camp Cookery, 1910, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

1 quart meal, 1 teaspoon fill pint icarm (but not scalding) water (l^/^ for old meal). Stir together until light. Bake to a nice brown all around forty-five minutes), and let it sweat fifteen minutes in the closed the,

From Camp Cookery, 1910, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

as but mix to a stiff dough, and form into cylindrical dodgers four or long and 1^ diameter, by rolling between the hands. Have frying-pan very hot, grease it a little, and put dodgers on as you roll them out. As soon as they have browned, put them in oven and bake thoroughly. Ash Cake.—Same kind of dough.

From Camp Cookery, 1910, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

1 pint corn Q pints milk (or water), Beat the eggs light; add the salt; then the meal and blended. about thirty minutes. is the standard breakfast bread of the South, easily made, and (if the is freshly ground) delicious. A little boiled rice, or hominy grits, may be substituted for part of the meal.

From Camp Cookery, 1910, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

a fall of feathery snow, superior corn bread may be made by stirring 1 quart corn meal, Yz teaspoonful soda, Then^ in a cool place where snow will not melt, into above one quart light snow. Bake about forty minutes in rather hot oven. Snow, for some unknown reason, has the same effect on as eggs have, two tablespoonfuls of snow equaling one egg. It can be used in making for pancakes, or puddings, the batter being made rather thick, and the snow mixed with each cake just before putting in the pan. for Baking

From Camp Cookery, 1910, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

the of wood ashes, same quantity as you would use of soda, and mix dry the It makes the same as soda, and you can't tell the difference. The best ashes are those of hickory, dogwood, sugar maple, and corncobs; beech, ash, buckeye, balsam poplar, and yellow poplar are

From Camp Cookery, 1910, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

has become too hard for boiling, but is still too soft for grinding a "gritter," as follows: a of tin about 7x14 (unsolder a lard pail by heating, and flatten the; punch holes it, with a large nail; bend the sheet into a half cylinder, rough out, a horseradish grater; nail the edges to a board somewhat longer and wider the tin. holding the ear of corn pointing lengthwise from you, grate it into a vessel held between the knees. The meal thus formed will need no water, but can be mixed in its own milk. it, and bake The flavor of "gritted bread" is a blend of hot pone and roasting ears—delectable! corn can be grated by first soaking the ears over night.

From Camp Cookery, 1910, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

1 quart flour, 3 teaspoonfuls sugar, or 4 of molasses, 2 level tablespoonfuls baking powder. Rub in^ dry, two heaped tablespoonfuls If you have no grease, do without. Make a smooth batter with cold milk (best) or water—thin enough to a but not too or it will take all day to bake enough for the party. to smooth out lumps. Set frying-pan level over thin bed of coals, get it quite hot, and grease with a piece of pork in split end of stick. Pan must be hot enough to make batter sizzle as it touches, and it should be polished. Pour from end of a big spoon successively enough batter to fill pan within one-half inch of rim. When cake is full of bubbles and edges have stiffened, shuffle pan to make sure that cake is free below and stiff enough to flip. Then hold pan slanting in front of and away you, go through preliminary motion of flapping once or twice to get the swing, flip boldly so cake will turn a somersault in the air, and catch it upside down.

From Camp Cookery, 1910, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

is over, mix it half and half with flour, and proceed as with flapjacks. The batter is best mixed with the water in which the rice was boiled. Oatmeal, grits, or cold boiled potatoes, may be used in the same way.

From Camp Cookery, 1910, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

^ pint corn teaspoonful baking powder, 1 heaped teaspoonful sugar or 2 molasses, 1 level mixing the dry ingredients add cold water, a little at a time, stirring briskly, until a rather thick batter results. Bake like flapjacks.

From Camp Cookery, 1910, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

1 pint buckwheat 14 pint wheat 2 tablespoon fuls baking powder, Mix to a thin batter, preferably with milk. A couple of eggs make them or, make snow

From Camp Cookery, 1910, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

or and dried out can be freshened for an hour or two by dipping quickly in and out of water and placing in the baker until heated through; or, the biscuit may be cut open, slightly moistened, and toasted in a If you have eggs, make a French toast by di|)- ping the in whipped eggs and frying them. milk, make milk heat the milk_, add a chunk of butter and son\e salt, toast the bread, and pour milk over it.

From Camp Cookery, 1910, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

dainty is added to the camp bill-of-fare by fritters of fruit or vegetables, flesh, or fowl. They are especially relished in cold weather, or when the butter supply is low. easily made and fit any time or place. The one essential of good and wholesome fritters is plenty of fat to fry them in^ and fat of the right temperature. (The best friture is equal parts of butter and

From Camp Cookery, 1910, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

of biscuit dough already been mentioned. specially prepared they may be made as Yz pint 1 teaspoon ful baking powder, % teaspoonful sugar, Yq pint The stew that they are to be cooked with should be nearly done before the dumplings are started. Then mix the dry ingredients Wet with the milk and stir quickly into a smooth ball. Roll into a sheet three-quarters of an inch thick, and cut like biscuit. Meantime bring the stew to a sharp

From Camp Cookery, 1910, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

the until they blend. Brown this in a pan. Add the tomatoes and simmer thirty Add the seasoning, along spices, wish. makes for 1% but it keeps well in cold weather, and can be used with other dishes. in combination with the: Cheese.—After the macaroni is put it in a pan a butter and some grated gently, and as soon as the is or, pour the sauce over it. Macaroni, Baked.-—Boil first, as above. in a deep pan, add a cupful of cold milk, sprinkle in three tablespoonfuls grated cheese and one tablespoonful butter. Then bake until brown.

From Camp Cookery, 1910, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

level tablespoonfuls salt with one quart meal. Bring four quarts of water (for yellow meal, or as much for fresh white meal) to a hard boil in a two-gallon Mix the to make a run the is to it from getting lumpy. With a large spoon drop the batter into the ing water, adding gradually, so that water will not fall below boiling constantly for ten Then cover pot and hang it high enough fire to insure against scorching. Cook thus for one occasionally, and thinning if it gets too thick. Mush.—This, as

From Camp Cookery, 1910, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

is a book worth owning): To cook rice so that each grain will be plump, dry, and separate, first, wash the measure of rice thoroughly in cold, salted water. Then put it in a pot of furiously boiling fresh water, no salt being added.

From Camp Cookery, 1910, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

smooth half a Add to a thinner paste, half a pint of milk, three beaten eggs, Then make a stiff like dropped biscuits.

From Camp Cookery, 1910, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

sliced onion brown in a tablespoonful of Add to a of hot water and half a pint of washed rice. Boil until soft, adding more hot water if needed. Heat half a pint canned tomatoes, and stir into it a teaspoonful of sugar.

From Camp Cookery, 1910, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

is it; add the tomato; turn into a dish and sprinkle over it a heaped tablespoonful of grated cheese. Rice, Curried.—Same as Risotto, but put a teaspoonful of curry powder in the tomatoes and omit Grits, Boiled.—Put in plenty of boiling unsalted Boil about thirty minutes; then Grits,

From Camp Cookery, 1910, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

peas are to be cooked in unsalted water. If salted too soon they become leathery and difficult to Put them in cold, fresh water, gradually heated to the boiling point, and boil slowly. {dehydrated)

From Camp Cookery, 1910, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

cabbage, etc., insects, immerse stalk upward, in of cold water in the proportion of a large tablespoonful to two quarts. Vinegar may be used instead of Shake occasionally. The insects will sink to bottom of pan.

From Camp Cookery, 1910, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

furiously boiling salted water, then hang kettle a higher where it boil moderately, but do not let it check.

From Camp Cookery, 1910, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

or sliver. the tubers are for new potatoes, thirty to forty minutes for old ones) off all the dust some salt over the (it absorbs the surface moisture), and let the pot stand uncovered close to the fire, shaking it gently once or twice, till the surface of each potato is dry and powdery. Never leave potatoes in the are become watery. Potatoes, Boiled in Their Jackets.—After washing thoroughly, and gouging out the eyes, snip off a bit from each end of the potato; gives a vent to the steam and keeps potatoes from bursting open. prefer to j)ut them in and bring it gradually to a boil, because the skin of the potato contains an acid poison which is thus extracted. The water in which potatoes have been boiled will poison a dog. Of course we don't "eat 'em skin and all/' like the people in the nurseryrhyme; but there is no use in driving the bitterness into a potato. Boil gently, but continuously, throw in a little salt now and then, drain, and dry before the

From Camp Cookery, 1910, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

are A rough-and-ready method is shown on Potatoes, Mashed.—After boiling, mash the potatoes with a peeled stub of sapling, or a bottle, and work into them some if you have it, and "The more you beat 'em, the they be." Potato Cakes.—Mould some mashed potato into season, and fry in deep fat. Or add egg and bake them brown. Potatoes, Baked.—Nessmuk's description cannot be improved: "Scoop out a basin-like depression the fore-stick, or deep, and large enough to hold the tubers when laid side by fill • it bright hardwood ^nd keep up a strong heat for half an hour or Next, clean out the hollow, place the potatoes in it, and cover them with hot sand or ashes, top23ed a heap of glowing coals, and keep up all the heat you In about forty minutes commence to try them with a sharpened hardwood sliver; when this will pass through them they are done and should be raked out at once. Run th^ sliver through them from end to end, to let the steam escape^ and use immediately, as a potato quickly becomes soggy and bitter."

From Camp Cookery, 1910, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

one or more until they are turning yellowish, then add sliced potatoes, previously boiled or steamed; keep tossing now and then until the potatoes are somewhat yellow; salt to taste. Potatoes, Stewed.—Cut cold boiled potatoes into dice, salt, pepper, and gently in enough milk to cover them. Stir occasionally to prevent scorching. Or peel and some raw potatoes. Cover with boiling water and off the a large piece of butter in flour, heat some milk, beat these together until smooth, season with pepper, and bring to a Then stew together five minutes. jServe very hot. Sweet Potatoes, Boiled.—Use a kettle with lid. Select tubers of uniform size; wash; do not cut or break the skins. Put them in and continue until, when you pierce one with a fork, you find it just a little hard in the center. Drain by raising the only a trifle is tilted, so as in as much steam as possible. Hang the kettle high over the fire, cover closely, and let steam ten minutes. Sweet Potatoes, Fried.—Skin the boiled potatoes and cut lengthwise.

From Camp Cookery, 1910, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

. out all defective and wash the rest. It is best to soak the beans over night; but if time does not permit, add onequarter teaspoonful of baking soda to the parboiling In start in water, and parboil one quart of beans (for men with hearty appetites) for one-half hour, or until one will pop open when blown upon.

From Camp Cookery, 1910, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

same time separately one pound fat Remove scum from beans as it rises. both; place beans around the pork, add two quarts boiling water, and boil slowly for two or and and It does not hurt beans to boil all day, provided is added from time to time, lest they get dry and sporch. The the digestible they become.

From Camp Cookery, 1910, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

and as both the beans and the pork. Then pour off the water from the pork, gash the meat with a knife, spread of it the of the drain the beans, pour them into the kettle, put the rest of pork on top, sj^rinkle not more than oneof the beans, pepper liberally, and if you have molasses, pour a tablespoonful all; otherwise a of Hang the kettle high over the fire where it will not scorch, and bake at least two hours; or, add enough to the in bake-hole as directed on 56, and bake all night, being careful that are not enough embers the to burn the beans. are strong ideal for active men in cold weather. One can work harder and longer on pork and beans, without feeling hungry, on any I am acquainted, save bear The ingredients are compact and easy to transport; they keep indefinitely in any weather. But when one is only beginning camp life he should be careful not to overload his stomach with beans, for they are rather indigestible until you have toned up your stomach by hearty exercise in the open air.

From Camp Cookery, 1910, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

wholesome way or baked. potatoes, they should be of as uniform as for Do not boil them in an iron vessel. Put them in enough boiling salted water to cover them. the kettle and lest the They are cooked when a straw will pierce them (about an If you wish them mild, in two or three waters. When cooked, drain and season with butter or dripping, pepper, and Boiled milk, thickened, is a good sauce.

From Camp Cookery, 1910, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

you happen to camp near a farm in the "roasting-ear" season, you are in great luck. The quickest way to roast an ear of corn is to cut off the butt ear closely, so the pith of the cob is exj)osed, ream it out a impale the cob lengthwise on the end of a long hardwood stick, and turn over the coals. To bake ashes: remove one outer husk, stripping off the silk, off an of the silk end, and twist end of husks tightly down the broken end. in the ashes and embers as directed for potatoes. about one hour. To boil: prepare as above, but tie the ends of husks; preserves the sweetness of the Put in enough salted water to the ears. thirty is injured by over-boiling. When cooked, cut off the butt and remove the shucks. Cold boiled corn may be cut from the cob and fried, or mixed with mashed potatoes and fried. Greens.—One who camps early in the can add a toothsome dish, now and to his menu by gathering fresh greens in the woods and marshes.* As a salad (watercress, peppergrass, dandelion, mustard, sorrel, etc.): wash in if necessary, although abstracts some of the dry immediately and *Nearly a hundred edible wild plants, besides mushrooms and are discussed in my

From Camp Cookery, 1910, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

boil steadily until tender, which may be to an depending upon kind of greens If the plants are a older than they should be, parboil in water to which a little baking soda has been added; then drain, and continue boiling in plain water, greens are improved by chopping putting in hot frjdng-pan a tablespoonful of butter and some and stirring until thoroughly heated.

From Camp Cookery, 1910, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

stalks, scrape and lay in for an hour; then tie loosely in bundles, put in a kettle of boiling water, and boil three-fourths of an hour, or until tender; drain, lay on buttered toast, dust with pepper and salt, cover with melted butter, and

From Camp Cookery, 1910, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

sorrel may be spinach: pick over and wash, shake, and j)ress out adhering water; put in kettle with one cup water, kettle, place over moderate fire, and steam thus twenty minutes; then drain, chop very and heat in frying-pan as directed above. Mushrooms.—Every one who camps in summer should take with him a mushroom book, such as Gibson's, Atkinson's, or Nina

From Camp Cookery, 1910, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

quart of scrape up four tablespoonfuls of chocolate. until dissolved. Then add half a pint milk. with a peeled stick until milk has boiled up once. Let each man sweeten his own cup. Dried Fruit.—Evaporated or dried apples, apricots, peaches, prunes, etc., are misprized, rated, by most people from not knowing how to prepare The common way is to put the on to previous soaking, and then boil from one-half hour to two hours until it is more or less pulpy. It is then flat and insipid, besides unattractive to the eye. is a much way.

From Camp Cookery, 1910, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

glorified biscuit dough by mixing thoroughly 1 teaspoonful baking powder, % teaspoonful salt, rubbing in of lard still, half-and-half of butter and lard), and making into a soft dough with cold water. In doing this, observe the rules given The quantity is for a pie filling an pan. Roll the dough a sheet, as thin as you can handle, and do the rolling as gently as you can. sheet cut a for bottom crust and lay it in the greased pan. The sheet be big enough to lap over edge of pan. put ig previously stewed and mashed), and add and spice to Then, with great circumspection and becoming reverence, lay on top of all this your upper crust. Now, with your thumb, press the edges of upper and lower crust together all around, your thumb-prints leaving scallops around the edge.

From Camp Cookery, 1910, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

quart of teaspoonful of tablespoonful of baking powder, and pint of granulated sugar, and I/2 nutmeg grated. Make a batter of this with 4 beaten eggs and enough milk to make smooth. Beat thoroughly and add to a Roll out a sheet ^ thick and cut into rings or strips, which may be twisted into shape. Fry in hot fat; turn when necessary.

From Camp Cookery, 1910, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

up as directed under Pie, excepting omit baking powder, and use % pound of mixed butter and lard to 2

From Camp Cookery, 1910, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

1 pint cold boiled rice with quart milk and sugar to Put in a wellgreased pan, dust nutmeg or cinnamon over the top, and one

From Camp Cookery, 1910, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

y^ pint sugar, Yz pint milk, 1 egg, 2 teaspoonfuls baking powder, rind of a Mix the flour and baking powder. Rub the and to a cream, add the and egg beaten the rind. Add flour and mix Butter a pan well to prevent scorching and dredge it or powdered bread-crumbs. in the batter, and bake about half an hour in hot A richer is made by using one-half pound butter and two eggs. A cupful of stoned raisins, minced figs, or dates, added to the batter, converts this into a good fruit Nutmeg, cinnamon, or flavoring may be substituted for lemon.

From Camp Cookery, 1910, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

Yz pint Beat flour and milk into a smooth batter. add the eggs, beaten light. all well together, adding the in tiny lumps. Dip a bag hot dredge it pour the tie up firmly, and put of steadily for an Then dip the bag quickly in cold water and remove cloth with care not to the hot, a

From Camp Cookery, 1910, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

1 quart lb. seeded raisins. % R>. suet (or see below). suet chopped or the fat of pork minced up, will serve. Marrow is better than Mix the dry ingredients intimately. Then make up with half a pint of water. Put this into a cloth bag prepared as in the preceding recipe.

From Camp Cookery, 1910, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

little butter, sweeten it to taste, and lemon rind, nutmeg, or cinnamon. Brandy Sauce.—Butter twice the size of an egg is to be beaten to a cream with a pint of sugar and a of Add a gill of brandy. Set the cup in a of and beat until the sauce froths. Sauce.—Boil almost any fruit until it is quite

From Camp Cookery, 1910, page 161. Read from the scan by computer, so a word may be off; the page itself shows the original.

45 drops water=l teaspoonful=l fluidram. 2 teaspoonfuls=l dessertspoonful. 4 teaspoonfuls=:l tablespoonful. 2 tablespoonfuls=l fluidounce. 4 tablespoonfuls=l wineglassful. 8 tablespoonfuls=l gill. 2 gills=l cup. 4 gills=l pint (1 lb. water). 2 pints=l quart (1 lb. 4 quarts=l gallon. 2 gallons (dry)=l peck. 4 pecks (dry)=l bushel. outfitter's data. Baking powder 1 lb.=li4 Beans, dried 1 qt.=l% ft»s. CoflFee, whole 1 qt.=10 oz. Corn meal 1 qt.=:li4 ^s. 1 qt.=l lb. 1 lb.=8%x23/gx23/8 in.

From Camp Cookery, 1910, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

1 qt.=l3^ lbs. 1 qt.=y2 lb. fiitch=:5-8 lbs., average. lbs,, average. 1 belly:=20 lbs., average. 1 lb.=l 1 ib.=:4%x2y2x2y2 in. 1 Ib.=:6x3x3 in.=4 doz. 10 medium or 8 large=l lb. lb. pail=:5x5 in. K). pail=6x6 in. oz. can=2i4x2y2 in. oz. can=:3%x3 in. lb. can=4%x3 in. lb. (14 oz.)=r:7y8x4y3x2 in. 1 peck=:6 lbs. 1 can=:2l^ lbs.=4%x33/8 in. same as corn, same as tomatoes..1 can=:2l^ Ibs.=4ygx4i4 in. doz.=:2 lbs.^=2 qts., 1 ib.=:iy3.1 qt.=iy4 lb. qt.=rl lb..1 peck=15 lbs. 1 peck=14 lbs.

From Camp Cookery, 1910, page 163. Read from the scan by computer, so a word may be off; the page itself shows the original.