Freeland tribune. (Freeland, Pa.) 1888-1921, 1901-10-02
WHAT TO COOK IN CAMP.
NOVlcES ASTONISHED AT THEIR
FONONESS FOB PRIMITIVE FOOD.

Canoe Pie Provided for the Iastidious.
Plans for the daily bill of fare, while
of far simpler nature, are as neces-
sary in the camp as in the home. For,
although conventionalities and ultra
fastidious tastes have been left be-
| hind, in their place have appeared un-
wonted appetites for hearty food tat
in party of healthy people can be re-
/ lied upon three times and more day.
AS the object of such trip is recrea-
ton, it is well to heed this fact, for no
one can have a good time while he is
as hungry as the proverbial bear and
sees no good dinner in prospect. Peo-
pie spending their first summer in the
woods in primitive fashion are inva-
riably astonished by their sudden
fondness for cooking that at the home
table would be scorned. Doughnuts
and crullers, for example, assume new
flavors and, with coffee for the morn
ing meal, in the woods excel the choic.
est confections.. 1t is good idea to
take along enough of these cakes to
last for at least a week, taking pains
to use recipes that insure them against
drying too quickly. Once there, they
can be put in good bag and kept in
a cool, and, if possible, not too dry
place. Waterproof food bags in va
rious sizes are among the conveniences
supplied by houses that sell sporting
goods. Two or three bakings of mo-
lasses and one or two of sugar cookies
will also be appreciated.
Among the utensils should always be
! included a covered iron pot; for baked
beans after long days tramp, or even
for breakfast or dinner, if the supply
of game falls short, are not only nu-
tritious but appetizing The baking is
an over night or all day operation.
First dig hole in the ground that
| Is three or four times the size of the
pot. Start a fire in the bottom with
pieces of bark, and then fill with good
| hard wood. Let it burn for two or
three hours until the surrounding
earth is we'll heated and there is
| glowing mass of Goals in the bottom.
Have the beans soaked in cold water
for day or a night previously. Then
wash and parboil them, throwing off
the first water, to which some people
add little soda. Rinse the beans,
cover them with boiling water, add a
piece of pork (about half pound or
SO to every quart of beans), and cook
over the range until the skins loosen
easily. Remove the pork and drain
the beans, saving the liquor. Put the
| beans in the pot without breaking
them, and bury the pork in them. Sea-
son the liquor with salt and pour it
over them. Sprinkle with pepper, and
If molasses is to be had pour a table
spoonful over the whole. Put on the
cover, place the pot in the impro-
vised oven, cover with the ashes and
Goals and some of the earth. and leave
for at least 10 hours.
If bread cannot be bought 1t must be
| baked. Bread and biscuit can be made
the same as at home, the only differ
ence being that they are baked before
an open fire, in a pan that comes for
the purpose. Compressed yeast cakes
that will keep all summer should be
among the supplies. A brown bread
made of one-third rye, one-third -four
and one-third cornmeal, recommended
by an experienced camper, mas stay
ing qualities desirable for journeys re-
quiring a good deal of physical exer-
else. 1t is made like the ordinary
white bread.
A broiler in camp Is not one of the
needfuls, for few shingle nails and
a plank, a clean pine board or even
piece Of log will answer it's purpose.
If fish are to be cooked before the fire
nail the heads against the wood, flesh
side out, of course, and place them
before the heat. A steak, bird, rabbit
or squirrel can be prepared in the
same way.
For squirrel stew, a famous dish
among epicures who haunt forest
deeps, the old admonition to first
catch your hare" should be remem-
bered. If the days shooting has been
success (from the hunters, not the
squirrels, point Of view, skin and
dress them, cut into pieces, and soak
for time in cold salt water to draw
out the blood. Rinse and cook them
with a small slice of salt pork in fresh
boiling water, and add about Is min
utes before they are done potatoes and
onions cut up fine, pinch of oatmeal
for thickening and salt and pepper. A
little beef extract improves the favor
of the stew.
Canoe pie, masculine invention.
| for those of the party who insist on
| city ways to the extent of an occasion
al dessert, excels, so claims its origi-
nator, all the oven baked concoctions
in the world. That it can be made,
providing the material is at hand, on
minutes notice is an undisputed ad-
vantage. Have ready dish of fresh
or stewed berries sweetened to taste.
Toast pilot bread, reduce it to crumbs,
sprinkle it over the top and the pie is
complete.
The following menu, strictly man
made one, is contributed by frequen-
! ter of the wild lands of Maine: Blue
berries fresh from the bushes (hand
picked by Chaddie); dry, hot toasted
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