Los Angeles herald., 1892-08-21

camp cooking, Will just extract fro
my diary an example of bis cooking In
le ONE WEEKS BILL OF FARE.s
Monday = Breakfast: Fried trou
corn bread, salt venison scrambled vii
eggs, whortleberries with cream.
4 Dinner-Shingled trout. potatoe die
deer's liver with bacon, wheaton bi
cult. whortleberry pie and cottal
!. Tuesday = Breakfast: Fried trou
baked deer's heart, baked beans AN an
Drown bread, blackberry shortcakt
rolls. s'' s'"nai
Observation-Disclosures: Fried from,
ven1son ribs stewed with carrots. bake
3 potatoes and steamed hard-tack. black
t berries with cream. Dinner: Boile,
, trout with cream sauce, potatoes an,
cabbage, deer's head Spanish style
paked beans with grated cheese ant
Drown bread, rice pudding.
; Ihurday-Breakfast: Shingled trout
potato dice, venison hash with onions
corn bread, whortleberry shortcake
Dinner: Fried trout with dice of ham
smothered bear with sweet potatoes
boiled onions and cabbage, cranberry
pie.
Friday-Breakfast: Fried trout, deer's
iiver with onions, stewed bear with car
rots, rye bread and baked beans. Din
ner: Venison soup, saddle of venison
with cranberry sauce, boiled onions
ana string beans with bacon, rye toast
Saturday - Breakfast: Fried trout.
| Droiled grouse, sliced tomatoes and
onions, curry of bear and rice, corn
cakes and maple syrup. Dinner Baked
trout, stewed duck, with olives, baked
potatoes, graham rolls, stewed tomatoes
wlld celery fried and whortleberry pie.
sunday - Breakfast: Broiled ducks.
BAKED beans and brown bread, stewed
pears and cream. Dinner: Bear SOUP.
sningied trout. grouse pie, venison chops
Mith Gran nperry sauce, whortleberry om-
elet with rum, la Helen Blazes,
This bill OF fare was inst a samnlo 90
Wnat good camp cook could do without
any apparent effort. His yenieon sonn
consisted of all the neck and the trot.
ters, boiled with an onion and two small |
potatoes. a chile pepper, q glass of mort
wine and spoonful OF currant ielly.
THE SOLITUDE OF CAMP LIFE
Never once abated Jim's love of neat
ness in the woods. He kept everything
clean enough for a hospital, and was
always devising some means of light
employment in order that the routine
OF camp life might not prove irksome.
some days the whole gang would be-
out, picking the whortleberries for win
ter and while the rest were picking in
SDe afternoon he would be filling and
soldering the cans. His venison SCUM
ne would can for US by the dozen. and
u TASTED well six months afterwards
be would put up spiced trout in kegs.
'ucn as you could not buy in any gro-
'ery store In San Francisco for sin dol
he 8 E wilderness, and what has become OF
aim do not know. did hear that
relative had died on Long Island and
eft Jim some money. If go suppose
he gathers little children'at night about
him and tells them Of our glpsying
days in the bleak northwest, varying
the humdrum OF his life with occasional
to Jamaica, to plant flowers
on the grave of old Hiram Woodruff, OF
whom he was great admirer.
ANOTHER GREAT CAMP COOK
Was the country merchant "Tony," to
whom have 30 often alluded in my
campfire stories. He is q native OF
Germany. and, like Jim Messenger,
does not believe in letting anything be
wasted. sTony" does not know as
great variety Of camp dishes as jim,
but he is good cook for all that. He
never goes to camp without taking
hundred yards of sausage skins along
with them (mind, now, don't say they
sell sausages by the yard in that wooden
country, and he makes most dellclous
breakfast sausage, to be eaten with
fried cabbages and horse-radish. IL is
made by chopping two parts of venison
with one part OF fat bacon and the
faintest suspicion OF garlic. Stnffing
this mixture into the skins and tying
them at intervals of ten inches
1.-THE "linked sweetness long
drawn out''), he casts them into
a Dot of boiling water and boils them
lust four minutes. He cooked an elk's
tongue one night for supper, on the
north fork of the John Day, and
I never ate anything to beat
| it. AT venison he was an ex,
cellent cook, but Messenger could
beat him Cor anybody else, for that mat
fer), when it came down to COOKING
| bear meat. For the benefit OF the un.
| initiated reader, let it be mentioned that
| there are bears and bears. The grizzly
bear 1B never Ut w chu, oho Atto SAA.>-s'
mon congenor only when less than TOUR
months old. The black bear. which is
found all the way from Humboldt bay
to Sitka, is quite palatable up to sixteen
months of age. Jim Messengers plan
was. if the bear had reached
ABOVE SIX MONTHS OLD,
which could easily be determined by hi
cub teeth being gone, to bake the mea
in hole in the ground, we'll wrapped il
cabbage leaves. All the strong ant
gamy odor would go out into the leaves
which he would then throw away, ant
then fry the heart of the cabbage in tn
r sweet, white fat of the bruinical beast
2 shall never forget how he skinned tn
J. tails of two beavers once, at WalloW
q lake, and, after letting them dry out i
Q the wind for two days, boiled them wit
: onions and potatoes for dinner tbs
q was the aftermath Of days huII
]. after an elk, at which nobod
% was able to get shot. There WASH
n enough of that dinner left to make
d breakfast for an able-bodied cockroaci
A. That year Jim put up over 1000 poune
~ of ssred fish," which Professor Jorda
Is saws are identical with the mukilter,
ns silyer-side salmon, of Puget Sound az
III | smoked over 500 pounds OF venisol
n. which he sold for cash within thr
Ia hours after reaching Walla Walla.
- <.;x,ax, tho raadar Quite