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Show j e - v ' X:' Vr Xr-A rf 1 ra a HEN you go into the W R ffl woods or mountains to ,AV?f camp for your vacation, Xw xi you must have a com"' Jf plete cooking outfit, dry ,''''' provisions, and plenty fou,;'v'V of flsh and game, which MS-a'vf4 some ffieIIller of the P-'la party will furnish daily. VuL' j j Bad cooking has spoiled JAk many a vacation in camp and caused many aback-sliding aback-sliding from the outdoor creed and yet there is no particular use in being uncomfortable un-comfortable when camping or in having hav-ing bad or indigestible food. Kits especially designed for campers camp-ers can be purchased at a moderate cost and it is wisest to purchase one of theso mitfitR hr often some of the most necessary utensils are liable to be forgotten when the camper is making mak-ing selections. The kit includes a folding fold-ing baker, pans with hinged handles, and dishes that fit into one another, so that the whole occupies but little space. The simplest way to cook while in camp is over a fireplace made by digging dig-ging a hole about one foot deep and two feet square and partly filling it with stones. Build a wall about eight Inches high around three sides, allowing al-lowing a small opening at the back for the smoke to escape. J Of course, if you have brought a . collapsible cooking range with you, the fire can be made in any convenient conveni-ent spot, with flat stones on either side. Rest two of the steel bars of the range upon the slones and lay the other two across them. It is a good p'an to gather a plentiful supply of wood and keep It in a dry spot. Otherwise, Other-wise, after a rainfall, you may have considerable difficulty in getting the wood to burn. Any sort of wood will do for ordinary cooking, but for broil-i broil-i - or baking In the hot ashes, you must have coals from hard wood. For the supplies the lists vary a great deal, but the most desirable and nutritious articles that can be easily transported are flour, baking powder, rice, beans, sugar, baking powder, coffee, cof-fee, tea, salt, pepper, bacon, pork, butter, but-ter, onions, potatoes, raisins and some kind of dried acid fruit prunes or apricots ap-ricots are good. Vegetables you must gjt as you can. Condensed soups, especially tomato and tomato-okra, are particularly appetizing. ap-petizing. To make good coffee is an art. Many people claim that the he.Jt is made in this way: For six cups of strong coffee, take one cup of ground coffee, r:iix up with one egg or the shells of two, add a few grains of salt, and six cups of fresh cold water. Place over the fire where it will heat slowly, and bring to a boil. Let It boil up three times, stirring well, then place where It Will Keep ilUL UUL llUl UUU ULll.ll 1L settles, the addition of half a cup of cold water will settle it more quickly, quick-ly, and the coffee when poured should be clear and strong. Camp bread is one of the tests of the outdoo. cook. If you have brought with you a baker, biscuit or bread may be baked In it. If not, you will have to make use of the frying pan for that purpose, covered with a saucepan lid, or even two frying pans. Such a baker bak-er must be placed right in the heart of the fire and live coals piled again on top. The commonest fault is in having too much heat; the beginner usually burns the first few batches of biscuit. Camp biscuit are made by mixing one quart of flour, two teaspoonfuls of baking powder, one teaapoonful of salt, and a small piece of Jard or butter, with sufficient water to make a dough M&J!r Ik j p."!!s... r..--...,,..,.x ?. easily handled. Mold inti small, flat cakes, and bake In your baker or on a griddle over a moderate fire. Very convenient for the camper is the prepared flour, which is accurately accurate-ly mixed with the lightening agent, and which only requires wetting with milk or water to make biscuits or pancakes. pan-cakes. Add four level tablespoons of butter or lard to a quart of prepared flour with enough milk to make a very soft dough. Drop from the point of a spoon on a hot greased pan. These should be cooked first on one side and tLen on the other for seven minutes, arirl cTinul ,1V, 1 1 syrup. The ordinary formula for pancakes Is: A small-sized can of condensed milk, three cups of flour, half a cup of cornmeal, two eggs, a pinch of salt, and a teaspoonful of baking powder. Be careful, however, to mix the milk and eggs together with some water in one vessel, while you keep the other irgredients in another. .Having stirred each mixture, pour them together and continue stirring until all the lumps have disappeared. A little syrup will make the cakes brown better, but too much will make them stick to the griddle br pan, .'which should be kept well greased. The bean pot Is one of the reliances of the woodsman, and beans are ideal baked In a regular beanhole. This must be dug deep and wid3 and lined with stones. In making the fire hardwood hard-wood should be employed, and when the fire has been reduced to a bed of coals, remove half jf them. Insert the bean pot, and pack the coals that .were removed closely about the sides and top.. Pile the dirt on top of all, stamping stamp-ing it down well, to make it absolutely absolute-ly airtight, . Ihe beans should remain in the hole about 18 hours. Soak one quart cf beans In cold water over night. In the morning, drain, cover with fresh water, neat slowly, keeping keep-ing the water below .boiling point, and cook until the skins will burst, which is best determined by taking a few beans on the tip of a spoon and blowing blow-ing on them, when the skins will burst If sufficiently cooked. Drain beans. Scald rind of three-fourths of a pound of fat salt pork, scrape, remove one-fourth one-fourth inch slice, and put in bottom of the bean pot. Cut through rind of remaining re-maining pork every one-half inch, making mak-ing cuts one inch deep. Put beans in pot and bury pork In beans, leaving rind exposed. Mix one tablespoon salt, one tablespoon molasses, and three tablespoons ta-blespoons sugar; add one cup of boiling boil-ing water, and pour over beans, then add enough more boiling water to cover cov-er beans. Cover bean pot and place in the hole. Game can be cooked better in camp than in any restaurant in the world. It is better for hanging at least over night. For broiling, game should be carefully skinned, cleanly drawn, and washed. Then split your bird up the back, flatten it with the side of an axe, salt and pepper it, and broil It over the coals. Add butter to finish the cooking and browning. For this work you ought to have a broiler, the kind that clamps down in two halves, one on each side of the bird. If you have an oven large ducks can be roasted in it. In cooking a bird you' want sharp heat and continued heat so that the outer tissues may be. seared as soon as possible. Fish is more difficult ,to cook than' game. The main thing is to have plenty of grease In the frying pan and to keep It hot. Some people prefer . unve un 10 uacon 111 camp tiuoivius, auu certainly brook trout may be cooked most deliciously In olive oil. .1 Large fish may be embedded In hot ashes and cooked for 30 minutes or longer, according to size. First split your fish open, clean carefully, wash out the interior and season well with pepper and salt and put it in the hot ashes. When done, remove from the ashes, wipe slean with a cloth, and peel off the burnt outside. A delicious camp dish is a stew of meat, game, birds rice, potatoes, onions anything you happen to have seasoned with plenty of salt and pepper, and a dash of sherry, or a touch of chili sauce. It is hard to go wrong if you give your stew plenty plen-ty of time and plenty of water. An hour or two will not be too much; in fact you can go on cooking your stew day after day, for warming over a stew improves its richness. If you have in your kit a big and little kettle, ket-tle, you can fill the large one with water, wa-ter, put a few stones in the bottom, and set your stew kettle in on top of the stones. This will lessen the danger dan-ger of burning. The theory of the stew kettle is a slow fire, a low fire, and a long fire. . Let your housekeeping arrangements arrange-ments while in camp be as concise and cleanly as in your home kitchen. Do not throw refuse of any kind least of tJl food around the camp. Burn all garbage every night. Keep everything every-thing In its proper placce. Be careful of the fire while In the woods. It is well to be certain before leaving Camp for any length of time that no treacherous spark is lingering behind a log or under some leaves where It may kindle a blaze and do untold damage dam-age in your absence. |
