The sun. [volume] (New York [N.Y.]) 1833-1916, 1906-09-30
FIRELESS OVENS IN CAMP.
THE NEW MODE OF COOKING OLD
IN THE NORTHERN WOODS.
Indian Guides Have for Ages Been Prepar.
Ing Food I'm the Latest Manner Devised
IN scienunc GermAny-ADd Delicious
Dishes They Always Turn Out Too.

Dishes They Always Turn Out Too.
LAcHNE, Canada, Sept. 7o.-It IL said
that German ~lreless ovens are being widely
introduced into Great Britain and that
many sales Of them nave been made on this
continent also. The theory Of these ovens
Is that the sides or lining being composed
OF soapstone, or some other material which
retains the heat artihcially impaired, will
when covered with felt on the outside de-
veIop enough warmth to cook meats or
cakes placed inside. No doubt the idea is
new in Europe, but il is old here.
Indian guides in the northern woods
were observed making use Of one OF these
ovens a few days ago Just as their ancestors
have used them for ages past. On many
of the best known portsges the guides set
I'D the tents on the old camping places.
because there they find the half dozen fat
stones needed TO construct the oven.
On top Of these they build a fire, and when
the stones are red hot the Indians set them
up in the form OF a cove ed box, inside OF
which has been placed the saddle Of v~enison,
a pair Of partridges or ducks, or perhaps a
bears ham. Instead OF the heavy felt OF
the German contrivance they cover 1t all
over with thick moss, the green side in;
over which is piled soil, IL it may be had
conveniently.
The next morning the roast Ia certain Of
being cooked to a delicious turn. 1t has
either been spitted on a clean wand OF
birch, which imparts no i'll flavor to the
meat. or else a grille OF sticks has been laid
across the oven, upon which its contents
have rested.
Sometimes the easier plan Is adopted Of
allowing a sharp pointed stick to project
through from the outside at one corner,
the outer end being stuck firmly into the
ground. In any case the object is to keep
the Joint from touching the sides OF the
oven, which, truth to tell, are seldom very
clean.
II such game as venison, partridges OF
ducks has been prepared and the party is
we'll supplied with bacon, onions, salt and
pepper the breakfast is a astronomical
success. The ducks will have bacon lashed
around them and inside will be found an
onion, whole or chopped. with a little herb.
the secret of which the guide will smilingly
refuse to disclose on the ground that season.
ing runs in families.
Partridges will nave bacon inside as well
as out, experience having taught that their
flesh is likely to Re very dry unless well
basted. Alright ovens and the al fresco
meal will go far to account for the hunters
complaints that game never tastes as we'll
anywhere az it does when the guides prepare
it in the woods.
Experienced men never question their
guides about the constituents OF their
dishes. Some morning the principal dish
at the early meal may be what looks like
a long fat loin Of veal. having an appetiZlng
flavor of wild sage from the sweet scented
- z.Lor l,axrac NTH uvhiph the nafionE
cook lined the hot oven. The prettily
notified cold meat tastes Of pork and ct
lamb at the same time.
With it may be served some stewed
wild high bush cranberries- pa pineaus,
the settlement folk call them-which have
a delicious acidity not unlike that OF the
swamp cranberries of commerce. The
combination is exquisite at breakfast time.
and IL the hunter is wise he will not allow
the after knowledge that he has eaten
and enjoyed the quilted, fretful porcupine
to interiors with his digestion. The crea-
ture il in the same class as the raccoon and
is not at all an unclean feeder.
A big trout or a salmon Us often cooked
in these freless ovens. The guides gem
orally stuff them with crumbled bread,
onion shredded and a pungent water herb,
which has a distinct flavor of thyme.
The body of the fish is swathed in large
linden or Eastwood leayes, tied about
il with rushes. The fish s most tenderly
cooked by morning; the fastidious guides
usually throw away tho stirling, which il
supposed to have done its part in favoring
and absorbing the fat. Inc full favored
delicacy of a big ten pound trout. cooked
this way Is enough TO make ar old Goods
mans mouth water for more as his memory
recalls IL.
True, the g~uileless guide will on occasion
when game is scarce serve up, quite as a
matter of course, a neatly browLed wood
chuck or a muskrat which has previously
been parboiled to get rid of the musky
smell and taste, but all will he Wholesome,
and il is invariably safe to allow oreselt
! to lie fed by these clever ard experienced
men.
These closed ovens are particularly we'll
adapted to the baking OF water fowl, when
the fat should be we'll cooked out, and the
flavor preserved at the same time.
One Of the cleverest dishes guides at:emrt
is partridge breasts placed inside Of a wild
goose and cooked in an especially hot oven.
The some what dry meat OF the partridees
IL finely basted that way and the long
hbres Of the white breasts are softened by
the fat, as tough beef is softered by cooking
il in the same dish with pork.
If thew can come by them these native
| cooks will stuff the wild ducks with raininS
before roasting. The effect is curious and
enticin9.
A hotel chef was once induced to prepare
such a dish for a sport-man's banquet, and
IL was such a success that he declared he
would never try IL again, as no one noticed
I MS really CnOlCS ulhneS, Uut reserved llelT
praise for what he bad derisively styled
ducks -du sdurGge.
The common bake kettle, or chaldron.
with a lid fitting on the outside of the pot,
Is really a white mans substitute for the
primitive stone bakeoven. All who have
sampled them believe that beans should
always be baked in these kettles buried
over night in red hot sand. Bread too is
really excellent cooked In them.
But on the whole IL is doubtful whether
the rough stone fireless ovens of the abo-
rhymes could be much improved upon. II
looks that way at any rate, when from
their use.
The Emperor William and King Edward
of England, who ave Dot introduced the
use Of them into their kitchens, may now
hope TO fare as well and daintily as did the
North American Indian of a thousand years
ago