Evening star. [volume] (Washington, D.C.) 1854-1972, 1878-06-01
THE CAMP AND PICNIC.
Hints About Cooking.
Germantown Telepr.nb !

our Library Notes." Of writer's who while
treating upon their special subjects contain
or cooking in the field or in the kitchen
PROVISIONS IN CAMPING.
York, 1869 remarks that the materials gene gene
rally at the disposal Of the hunter or fisher.
man on the coast and in the woods consists of
@ Win eary sGds pa a1a
ship-biscuit, salt and pepper, and, If possible.
eggs; flour, sauces. Indian meal. and as many
means OF. transportation viii admit" " "''
Camping out" we are told in the "Ameri-
can Anglers Book" philadelphia. 1854, ito
be enjoyed with zest, should be attended with
as few home luxurieS as a person can well do
with; still, some of those that pertain TO his
table add greatly to the edibility of the food he
gets by rod or gun, when continual feeding ON
sOrtment of such things might include vlne-
gar, Worcestershire sauce, salad oil, essence of
coffee or caffeine soldi1ed milk, small
quantity OF desiccated meat and vegetables
for soup and pottage, and box of claret if it
can be carried. for as have before rem ,rked,
there is no beverage like it with fresh Ash.
life are pork, ship-bread, potatoes, onions.
may be asked, Why such prof1sions 20 or it it
enough: and so it is, but one becomes satiated
with it after awhile and longs for some of the
common things he ate at home
For One alone, or accompanied by friend
with plant rod or trusty gun, will fan short of
he pleasure that can be crowded into a dayif
they do not include a bake or roast at noon
above, that the angler who has never enioyed
it has something to lire for"
BAKED FISH.
''Small fish, remarks the author of "CoOk-
cry for SportmeD," small fish or pieces of fish
cleaned, scaled and seasoned, may be rolled in
oiled (buttered1 paper and baked in the ashes !;
wiped dry, may be rolled in damp leaves and
buried deep in hot ashes. When it is done
the skin and the scales will come OFF alto
gether."
RUSTIC TROUT BAKE
Catch your trout, put pinch of salt in his
mouth, roll him up in few folds of neWSpa-
light fire and place him in the embars. When
the paper chars take him out and eat him at
once, rejecting the entraiS.''
OTHER KINDS COOKED ALIVE.
While trout" are spoken of as above, most
other kinds can be prepared the same way
Tor all fishes OF the same family, or having the
same kind of flesh, can be cooked alike and
require about the same seasoning. A similar
mode to the above is adopted in The South for
RUSTIC BIRD BAKE.
Cover the bird in its feathers with paste
ground and build a fire in it; when burned
down place the bird in the Goals, cover and
leave it until baked. When the paste is re-
moved the feathers fall off, leaving the bird
ready to be eaten. The entraus viii be found
cried in small ball, which can be easily re-
moved.
may be rolled in oiled paper, as above, and
baked in the ashes until done.
RUSTIC DUCK BAKE.
DIP a duck or other large bird, neither
feather, and throw him on the fire or into The
hot Goals. When the feathers are pretty well
singed he is done, and the SKIN, feathers and
ashes may be peeled off tOgther A duck needs
little more than thorough heating.
BIRD ROAST.
Let the bird be picked and cleaned as for cat
ing, then suspend by a string from a twig near
the fire and made to revolve by twisting it up
occasionally.
planned OBSERVATION-DISCLOSURES.
A favorite way to cook a shad or bIueiSh
alOngshOre is to split him entirely in two and
lacking the halves, seasoned and buttered, to
shingles or short boards stick them erect in
the sand round a large fire and roast rapidly
each one eats from his own hot shingle,
liciOuS.
planned sHAD-pHIEADELPHIA STYLE.
In THE kITCHEN.-Take clean oak board
about three inches thick and two feet square
stand it before the fire till the board is very
hot hot. almost t; charred Have your shad
dry and seasoned with salt fasten it TO the hot
board with few small nails, the skin side
next the board; place before the fire with the
head part down; as soon as the juices begin to
run turn it, with the tail down it should be
turned frequently in order to retain the juices
When done butter it and serve hot Send it to
the table On the board.
STRIPED BASS OR ROCKFISH-TO SOUSE
Boil the fish, with little salt in the water,
until thoroughly cooked. Reserve part Of The
water boiled in, to which add whole pepper,
salt, vinegar, cloves, allsplce and mace, to the
taste; boil it up to extract the strength from
the spice, land add he vinegar after it IS boiled
Cut off the head and tail and divide the rest in
when the fish is quite cold pour the liquor over
it: 1t will be fit for use in day or two, and
will keep in a cool place two or three weeks.
DRESSING FISH.
The Indians il is said bleed their Fl oh voon
as caught, because the flesh is frmer when
cooked. The Dutch and French fishermen
bleed the co., Whieh accounts for the better
when out for the days sport, it will be found
that the meat of the fish is not as good when
strangled or killed by any slow, tormenting
throat OF each finny victim with your jack
knife as soon as caught and letting them bleed
freely, then open and take out the inside that
they may not affect the favor; trim off the
fins, gils and tail, cutting well round the fins,
and SO taking them out. Some good cooks
skin all kinds of fish, as the skin is just an ex
eat. II Is easier and more agreeable to skin
the fish than to scrape off the scales. If you
pour boiling water over them the skin
fish and such thick skinned fish, hot water has
little or no effect in lOOSening the skim it is
easy to skin them without scaling or scaling.
If you have the time, by letting them lie, al
ready dressed, in pan of sailed water over
night, or Tor all hour before dinner. Drain
them from the stated water, or Sprinkled salt
oyer them if they Lave not been in sailed water.
When ready for
BAKING IN THE OVEN
lay them in clean dripping pan, and put into
the oven They need about half an hours good
baking, then pour over them a cup of rich
milk and set back in the oven for few min
utes. 1t is best to bake in a bakingd that
will do to set upon the table just as it comes
from the oven.
Mackerel and other kinds of sailed fish are
good frcShened thoroughly and then baked
and dressed with sauce as above.
TO BOIL FISH.
Dress them as above for baking. Wrap them
altogether in a cloth, or better still, put them
in a clean bag "a small salt bag if there are not
too many and put the bag into boiling water
enough to COVERT. Let them boil half an hour.
Pour over them when dished, cream gravy or
drawn butter. "Satts supergae," &enough and
more than enOugh.) JOHN II. KING.
Washington. ID. c.
CHIEF-JUSTICE CHAsE's FAITH.-A Wash
ingtOn correspondent of the Cleveland (OhiO)
Herald writes: Judge Miller to day tod me
an interesting fact in relation to the late Chief
Justice Chase. In conversation with him at
EdgewoOd only ten days before his death, the
Chief-Justice expressed himself as a firm be-
lever in the inspiration of the Bible and the
plan of salvation as taught by the Saviour He
said that early in his manhood he had brought
TO the examination of the Scriptures all The
S.,f hrnp ,ir,I