The daily morning journal and courier., 1907-02-13
FIRELEgs COOKING IN WOODS
How Guides in the Northwest Forest

 How Guides in the Northwest Forests
 Prepare Food.
 Since attention has been called to the subject of the flreless cook stove through the medium of a report by one of the representatives of this country i'll Germany, great progress has been made in the art, and there are now several types of stoves on the market designed for use in t5le houshold. Some of these are in the shape of large chests, which will accommodate large roasts, while others are smaller, much like an enlarged bucket. This scheme was not announced as an entirely new one. but it had been in use for hum dreds of years in an obscure part of the German Empire, and it was brought to renewed life by the report of the con- sul referred to above.
 The Seattle Post-IntelIigencer says fireless cookers have been in use since remote times among the guides, hunt CTS and trapers of the Northwest, and they can prepare unusually tempting meals.
 On many of the best known portages the guides set up the tents on the old camping places, because there they can find the half dozen flat stones needed to construct the oven.
 On top of these they build fire, and when the stones are red hot the h. dians set them up in the form of GOV cred box, inside of which had been placed the saddle of venslon, a pair of cartridges, or a bears head. In- l stead of the heavy felt of the German contrivance, they cover 1t all over with 1 thick moss, the green side in, over which is piled soil, if it may be had conveniently.
 The next mornig the roast is certain of being cooked to q delicious turn. It | has either been spitted on clean wand Of birch, which imparts no i'll flavor to the meat, or else grille of sticks has 1 been laid across the oven, upon which it's contents have rested.
 Sometimes the easier plan Is adopted of allowing a sharp pointed stick to pro- 1 ject through from the outside at one corner, the outer end being firmly stuck l into the ground. In any case the ob- jeet is to keep the joint from touching the sides of the oven, which are seldom very clean
 l Beyond the preparation of the oven and the building of the fire required ! to heat the stones, this method of cook i ing requires only little attention. The
 meat being properly placed in the inn 1 provised oven, it is allowed to remain ! there until its presence is desired at the ! table. There is no possibility of the
 meat having been overdone. Many | hours are required to cook the meat l but after that it is a matter of small moment if it is left to the action of the 1 heat a few additional hours The chances are that when the mat is taker
 from the oven it will be found done tC 1 a turn and it will be voted by thost
 who have partaken to be the finest l juiciest piece of meat ever encountered
 While it is a fact that the meat cook 1 ed in this manner is particularly wei l favored it's toothsome qualities are il
 a great measure due to the seasoning secrets of the cooks. Men who go into
 this country on hunting expeditions
 rarely ask their cookguldes about
 their methods of cooking further thar
 what is to be seen, for they would gel 1 little satisfaction There are certain
 secrets relative to the use if herbs and
 some other tricks which are handed i down from one generation to another
 and which will never get outside of the l family Sometimes a guide will gei
 more than Q reputation for his cooking than for his knowledge of the country