Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-05

in must depend upon the size Of the party
the facilities for carrying supplies and the
prospect of ekeing them out by game. fish,
berries or a descent upon some convenient
ranch house or country store
The usual necessities in camping are salt
pepper, sugar, flour in sack, oatmeal. corn
meal rice and lard, crackers, beans tea,
cocoa, condensed milk evaporated cream
butter, pickles, dried fruit, potatoes. mo-
lasses, pork, and always. always, always
an abundance Of bacon preferably the
boneless) and coffee
You may add to these items as many
luNuries as your taste demands and your
baggage has room for. Lemons will keep
In cool, dry place for two or three weeks
ana add much TO the taste and relish OF
soup and fish. Fruit sirups combined with
good, cold spring water, make pleasant and
healthful drinks. A few cans of extract OF
beef, some packages of the Klondyke soups,
which come in squares and are put up in
packages like yeast cakes, few bakings OF
molasses and sugar cookies put up in wa
terproof bags, an assortment of canned
vegetables and timed meats and fish will
also prove acceptable on days when fish de-
cline to bite and squirrels keep in hiding
or when you get into camp after dark, tired
and hungry, and want something quick
Still other concessions to the ref1nements
of civilized tables may be found in an oc-
casional finish to meal Of little crystal
LIKED fruit, some Chinese ginger or q BIZ of
Brie or Roquefort cheese, which may be
taken along in glass or tin packages.
And now some oft-repeated recipes for
camp cookery, and first of course, camp
coffee (cold water process).
Allow tablespoonful of ground coffee for
each one in the camp and zone for the
pot" Put in a cheese cloth bag with a
draw string TO tie about the mouth, lay in
the pot and pour in cold water. Cover
closely, stopping up the spout with a twist
of paper. As soon as 1t boils 1t is ready to
serve. If you prefer to use boiling water,
scald your coffee pot, put In the coffee, add
a cupful of cold water, let IL come to a
boil then pour on as many cups of hot
water as there are campers. Push back
where II will keep hot, but not boil for ten
minutes. Just before serving turn in a half
cup of cold water and let il stand moment
or two to settle.
Macaroni, Italian style, makes an appe-
tiZing and FILLING" camp dish.
Break in small pieces and cook in boiling
sailed water until soft, which will be in
about twenty minutes. Drain Saving the
water to help in soup for the next day(
and rinse the macaroni in cold water Ar
range in pot with alternate layers OF
macaroni sprinkled with bacon grease,
stewed tomatoes and finely cut cheese and
bake. Rice is excellent cooked the same
way with cheese and tomatoes.
Johnny cake, with an accompa niment OF
bacon and eggs or broiled fish and coffee is
always In order.
good rule calls for one cupful yellow
cornmeal, one cupful wheat flour, two tea
spoonfuls baking powder. two teaspoonfuls
sugar and saltspoon of salt. Mix thor
oughly and add water to make a thin bat
ter. Then stir I'm lightly one egg unbeaten,
and teaspoonful of drippings Bake in a
rather thin cake, not more than one inch
thick when done.
As for mush, one may take any kind they
prefer, but the oid-fashioned cornmeal is
most satisfactory in the long run; for like
the nursery rhyme,
What we do not eat at night
We eat next morning fried
In frying IL, cut in rather thick slices.
roll lightly in -four and brown on both sides
in hot bacon fat.
If you want pancakes, no rule IL better
than this given by an O. d Adirondack guide:
One quart Of pastry flour. a tablespoonful Of
salt. two eggs and two tablespoonfuls con-
densed milk. Thin with water and beat
until smooth and light Just before bak-
ing add two heaping teaspoonfuls baking
powder. Bake in small cakes on a hot
creased pan or griddle.
In baking potatoes select those of uniform
size. wash well, cover in a bed of soft
aches and bake until tender. Brush OF the
ashes and serve with salt.