The Savannah morning news., 1901-06-16

of a coffee pot. cup an army mug will
answer, and cooking stand, this will be
all that is absolutely Indispensable for
cooking purposes. You can buy a cook
ing stand or make one of piece of gal
vaniz0d wire. bent to form a sort of largs
oblong iron stand. having thre or four
less long enough to permit its being
placed in the hole where the fire is built.
The top of the stand should be Just an
inch or two below the surface This will
answer all the purposes OF a kitchen
broiler.
ALI cooks know the value of a brisk fire
How to build one properly and keep II
alight is the most important secret of the
woodsmah In building a fire place (See
figure one), dig a hole in the ground from
one to two feet deep and about four feet
hong, on a slope, IL possible. Line the
bottom and sides with stones. At one end
of the space place your fire stand. The
other end will make an excellent baking
oven. The fire dying down will leave the
stone lining red hot and a floor of hot
ashes on which many delicious dishes may
be cooked. When you have to have the
heat for a long time place the utensil
containing the food to be cooked ia the
hot ashes at the bottom, fill up the sides
of the hole around the pan with other
stones, and thoroughly cover 1t with more
hot stones and timber. By watching your
fire and keeping the heat above the cover
of your pot the stones around the sides
and bottom will retain their heat for
hours.
That your fire may be protected in rainy
weather build around the hole you have
dug wall of small timbers, plastering the
ends with mud or notching the logs as in
figure two. Make the wall higher on the
north and northwest, as the winds and
storms which would soon put your fire out
come more quickly from this direction
than any other. For further protection
erect four posts over which draw a piece
OF tenting, or lay saplings from post to
post and make a covering of boughs, at
a sufficient hight to permit the cook to
stand upright 1t is well also to prevent
your fire from being extinguished by a
sudden overflow to dig a trench around
the logs.
Now in spite of q declaration OF a col
ored nanny famous for her cooking that
"Cookin's like religion is;
''Some's 'lected and some aint,''
If you follow the following directions
closely you ought to come out all right
and be able TO give your camp variety as
we'll as good cooking.
Fish.--As soon as your fish comes out
of the water, thoroughly clean II, not
forgetting to remove the CONCEALED blood
that lies along the backbone. Sprinkle
with salt and hang up to dry, until re-
quired, on a sapling between two trees.
Boiled Fish.-Place in a pot, cover with
cold water, and drip in about table
spoonful of salt, If the fish is large. DO
not boil too long, or II will fall to pieces.
Fried Fish. Put fat In your frying pan.
When piping hot simply lay your fish in
and cook until done, when season with
salt and pepper. II you wish, dredge 1t
with -four or cracked crumbs before plac-
ing 1t in the pan. Another way to fry
fsh is to make a batter, dip your arti-
Gle into 1t, then fry in smoking hot fat.
AS soon as 1t browns on one side turn it
over.
Batter Beat up one egg, add three ia
bleepoonfuls of milk, one tablespoonful
Of -four and a tablespoonful of melted
butter
Broiled Fish,-A pleasant change is
simply to split your FISH open, lay 1t on
a broiler and basic with melted butter.
Planked Fish.-Split the fish open and
nail it to a small board. Season with
pepper and salt. See that the stones of
your oven are at red white heat. Put
in your fish, put board or pan over top,
cover your oven ana bake until done.
Fish Sauce.-Stir over the fire until
thick and jellylike, the yolk of one egg,
one tablespoonful water. one tablespoon
full melted butter. Take from the fire
ana SUIT III - ledSpOOlAul Vi FuACbdA aaAN
dash of salt and pepper.
Frogs Legs.-Put three tablespoonfuls
of butter in a pan. Stir in about ia
biespoonful of flour until smooth with
out Iumps) Add half cupful of milk.
Season legs with salt and pepper. Put
in pan, cover closely and let them cook
twenty minutes. Add little more milk
II necessary.
Frogs Legs Fried.-Coat with -four or
dip them In egg, and then roll in cracker
or bread crumbs and fry in hot fat.
Wild Duck.-Wrap the duck, feathers
and all, closely in mud OF damp paper.
Have the stones of your oven at glowing
heat. Put in the game, cover closely and
when your bird is done, you will find the
mud covering will break away taking the
feathers with it, and leaving the bird
ready to eat.
Amy of the frying receipts already given
may be used for game or fowl.