Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1899-11-11

penSaDle. "A prOSpectOr taxes no uteIi'
sils with him for long expedition but
frying pan and a tin cup. The hunter
or trapper out for few days scout
omits even the frying pan. II is quite
possible to make comfortable trip
with no cooking apparatus whatever.
Plain cooking processes consist
of broiling, frying, baking, roasting,
stewing, steaming and boiling, and
each of these can be performed by a
good woodsman with no utensils save
those which the forest supplies.
The simplest and quickes. way TO
cook fish. flesh or fowl is to broil II on
a forked stick. Let your fire burn
down to Goals. Cut n birch stick-if
bircn is to be had. but any kind of
wood will do-branching like a two.
tined fork. scrape the bark off the
tines, sharpen them ,impale the meat,
and turn frequently before the fire. A
slice of bacon, or anything similarly
shaped. should be impaled by running
each fork twice through the width of
the slice.
Do not hold the meat over the Goals.
but in front of them, so smoke or flame
will not touch it, The fire should be
built high for this purpose
A fish should be impaled ny running
the tines through 1t close To the back
bone, and on opposite sides, or The
meat will crumble when II begins 10
cook. and your tender morsel may drop
into the fire
Large fish or game must, Of course,
be sliced up for broiling. A slice ot
pork or bacon, II you have it, should be
inclosed in the fish or game, or skewer-
ed to 1t, as otherwise the meat will be
dry.
To broil several articles at once.
place stones or a small log at the edge
of the fire, lay the broiling sticks
across 1t so the meat will be eight or
ten inches above the Goals, and stick
the other ends In the ground, or under
stones or inverted crotches.
II fresh Goals are needed, do not put
wood ON your cooking fire, but build
a separte fire on the lee side. and after
1t has burned down, rake the Goals over
where you need them. Squirrels, quail
and grouse should be parboiled from
fifteen minutes to half an hour before
broiling, II practicable.
, Such a proceeding Is simple enough,
and anybody can do 1t satisfactorily
after few trials; but one soon tires of
broiled meat three times day, espec-
tally IL there Is only one kind. Now
suppose you have killed bird and
wish to roast it, but have no oven. and
cannot wait to build one--what can
you do?
There are two ways, both of which
require, to begin with, COOL big bed
OF Goals and hot ashes. Hard wood
makes the best Goals; dead wood, such
as you find lying around on the ground,
makes no Goals at all.
The first method of roasting Is to
pluck and draw the fowl. cut oil head
and feet, put thin slice or two OF pork
inside the bird, season 1t, wrap 1t care
fully in three or four thicknesses Of
large green leaves or moistened dead
leaves, and tie securely with string or
shreds of bark.
Then dig a hole in your bed OF Goals
as uesy as practicable, rake into 1t a
layer OF live Goals, cover slightly with
hot ashes, rake the rest Of the Goals
ON top-there should be Il layer six
inches deep or more--and put few
sticks on top to keep the Goals alive.
Your roast will be done In an nour, or
perhaps less time depending upon the
size of the bird and the condition Of
the fire. Any kind of game or fish may
be prepared in this manner.
But there is better way to roast,
which is called "muddins-up." The
description of this process may not
sound well, but can assure you that
fish, game or roasting ears prepared in
this way are more sayory than II cook
ed in the usual manner. This is how
to do 1t:
Get some moist clay, roll ont sheet
of 1t an inch thick and having drawn
and beheaded the animal and cut of
it's feet, envelop it completely In the
clay. If you are preparing Il fish, 90
not scale It.; il q mammal, do not skin
it; IL fowl, remove the pinions and
tail feathers, but do not pluck il fur
Their. II you cannot get clay, q thick
plaster of sticky mud will answer.
Imbed the animal, thus encased, IN
the Goals; build fire on top, and let
the roasting proceed for several hours
or overnight. Then remove the roast
break off the hard baked shell OF clay
and you will find that the skin will
peel off with 1t, leaving the animal
perfectly clean. By this method OF
roasting, the juices, which otherwise
would evaporate, are steamed into the
meat, giving it favor that no over
can impart
Potatoes, corn and other vegetables
can easily be roasted in hot ashes. In
dams had way of steaming ediDl
roots, and so forth which have ueve
seen practiced by whites. They woul'
dig hole in the ground, heat som
stones red hot and roll them into tn
hole, cover them with grass, lay tn
roots on this, cover with more grass
and dniah with "a Ia Jar nf earth
small hole was then bored down 10 tn
vegetables. Into this they poured som
water, and Immediately stopped up tn
hole, leaving the steam to do the cook
ing.
Water may be boiled in bark uten
sill by dropping very hot stones int
1t. Birch bark is best for the ketl
but even the thick bark OF hardwoo
traas NAV he fashioned into trough