The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-07-18

or baggage car, but be as much part
of the personal luggage and under the
eye of its owners as her handbag The
camp fire is a delight, and is often as
practical for cooking purposes as the
most proSaic range, but as it Will not
do 10 trust to this. the hand oil stove
should be counted on as one of the
must haves," for even when it is not
the principal means for cooking a meal.
it is an excellent supplement. Next
in order are the cooking utensils, which
may be surprisingly few. A teakettle,
of course. a broad bottomed and Of tin,
a large fryingpan, but if incOnvenient
to pack the needed long handle, a
strong green stick may be spliced on.
Pan brOiling must be usually resOrted
to, but a broiler takes but little room,
burning all day, will provide a glowing
bed of Goals that suggests at once
broiled fish for supper. If near a farm
house where corn cObs may be had.
pile these on the fire. and when they
burn down here are the perfection of
Goals for broiling. 4 couple of large
stones will make rest for the broiler
AS, however, this ideal way of broil-
ing cannot be had at all times, ii is
well to remember how nearly perfect
results the much abused frying pan
will give if properly used. Make the
pan intensely hot before the meat is
put on, turn often (the steak should be
thick, cook about the same length OF
time as for real broiling, and instead of
a dry chip there will be a juicy, ten
der result. Should the country butcher
have only the cuts of beef that prom
Use tough eating. treat the steak as
follows and it will rival the most ex-
pensive -'porterhouse" of the city: Mix
together thoroughly four tablespoons of
olive Gil. salt and pepper to
taste, two tablespoons of chop
ped parsley. two or three sliced and
peeled onions, two bay leaves and the
juice of half a large lemon. Spread
half of this carefully under and half
over the meat and let it stand all day
or over night This is a French meth
cd and is used by their famous cooks
even for the tenderloin. It is still bet
ter when convenient to allow the meat
to stand p hours in the mixture. The
Sundays roast, for instance, in winter
should be prepared in this way on Sat
urday morning. Whatever of the mix
ture is not absorbed must of course be
brushed off before cooking. This same
fryingpan VIII produce the puffiest,
brownest and most delicious fritters
imaginable either with or without fruit
or meat added. If a can of maple
syrup is among the camp stores there
is no mora delicious treat than to have
these plain fritters served straight
from the pan to the plate by way of
dessert. L have seen half dozen
eager boys served with all they wanted
and actually allowed to lend a hand
in the cooking. The batter, in the pro-
portion of pint of milk, half tea
spoon of salt, pint of flour and the
yolks of two eggs, may be mixed when
other preparations are going on, the
stiff whites and a. teaspoon of baking
powder. the latter dissolved in a little
milk, stirred in just before using. Be
sure that the deep fat is right by
throwing in a bit Of the crumb of
bread. which should sink to the bottom
and rise to the top z golden brown.
The wooden mixing spoon, partly
filed. Will be sufficient for a generous
sized fritter, and this simple rule has
never been known to fail if the batter
is Stirred carefully between pansfuIs !
Do not waste the fat by allowing it
to burn. If such an accident should
happen it will be all right for the next
time if strained. poured in a bowl. and
hen cool turned out and the bottom /
scraped. Do not begin with less than
a pound or two of fat; il is the most
economical in the end In camp one
may have the perfection of bacon, as