The Goldfield news. [volume] (Goldfield, Nev.) 1904-1911, 1907-08-17

Some persons think II necessary to
nave hot bread OF some kind for every
breakfast. But the prospector must
learn that this II . luxury. to be made
only occasionally in the morning. He
needs to arrange his cooking 30 he may
Be out at work early In the morning and
he should always have food In reserve
in his larder. 80 he can get something
to eat on short order and with little
work when he comes in tired and hum
cry.
The prospector should learn to utilise
his ~ieft-overs. Thus a dry crust Of
bread nay be fine in a bread pudding,
In soup or in q stew. or in ash with
left over meat and potatoes: OF. II he
does not wish to go to the work Of max
ing any of the above. he may dip In
water or in beaten and fry or he
may crush the crust to crumbs and
scramble with the Eggs he cooks for his
breakfast or some other meal.
Hot cakes are always enjoyable for
breakfast. especially in cold weather.
Don't buy the prepared -four and be thus
limited to one kind. Learn the proper
tion in which the ingredients are used
n then utilize the l~eft-overs. Thus a
very simple batter is made by using one
cup -four. one rounded t~easpoonful bak-
ing powder. salt to taste. and cup water
To make the pancake nice. use milk.
where ~obtainable, instead of water. and
an egg to each cup Of -four. To have
them brown nicely. add two teaspoon
fuls sugar to each cup Of lou This
will make q dozen cakes. just enough
with a little meat and potatoes for one
prospector's breakfast. If oatmeal or
cornmeal mush or rice are left over from
a previous meal, utilize by adding one
cup Of either to a cup of flour. Corn
meal or buckwheat flour may be used
in the same way, out will need more
water. as cornmeal swells and buck
whe batter must be thin to make a
nice cake. Thus from this one recipe,
the cook may make half a dozen kinds
of hot cakes. and the man who eats a
plate of any one will feel a yearning call
inside for more. Il
1t is quite an elaborate process to
make a fine cake. but a plain cake that a
prospector will relish may be made as
follows: One cup flour. " cup sugar.
one teaspoonful baking powder Thor
oughly mix. Beat one egg in a cup and
hll cup three-fourths full Of water. Stir
we'll into dish containing flour. turn into
creased baking-pan and bake 20 min
utes in hot oven.
eggs are a most useful article Of
food in a prospector's list, but cannot
always be had. They are good boiled.
fried, poached or scrambled; good on
the table and good for lunch in the
weeds, good by themselves and good in
At z-I,-- -n,xHH.e Ato ThnU
are SO useful as to be almost indispen-
sable.
Potatoes are not easily carried but
are a food that a bachelor can use to
real good advantage, as they are mex
pensive and are good boiled. fried or
baked, freshly cooked or warmed over.
They are better cooked with the jackets
on. Boil till silver or fork can be put
through largest potato. Cooked in the
evening they are fine for that meal and
are good we'll mashed and nicely brown
ed in the frying pan for breakfast, or
made into hash or fish cakes. For the
latter purpose, one may use dried COD or
other salt fish. cooked and shredded. or
canned salmon, halibut, etc. Mash po-
tatoes. mix with the fish, make into
cakes half an inch or more In
and fry until nicely Drowned. Salt fish
is most too salt to eat by itself, but Is
toned down just right by mixing with
potatoes cooked without salt. and fish
cakes may be made even more delicious
by the addition of an egg. of milk. or
butter.
Fresh meat is not always to be had.
Take bacon. ham, dried beef, salt cod
and such canned meats as are available.
Bacon and other salt meats are fresh
ened by parboiling before frying.
To make a stew. put meat in water
and cook until meat begins to fall from
bones, adding such vegetables as are
available. Season to taste. Thicken by
adding a little iour stirred into cold
water until perfectly smooth.
To cook fresh fish, roll well in meal or
flour and fry to a rich brown.
Rice goes farther than In other food
in proportion to it's bulk. To cook, put
one cup Of rice in four cup Of cold
water. Cook until almost dry.
To cook oatmeal. put pint of water in
stewpan and bring to a boil. Add three
handouts of oatmeal. Salt to taste.
Boil 10 minutes.
To cook cornmeal much. slowly d
the meal to boiling water. stirring Wig
orously for a few minutes. When cold
It can be cut into slices. Roll these in
-four and fry until brown. Another good
way to use cold mush is to d a beaten
egg. a little milk. sugar and raisins.
bake in the oven. This makes a nice
pudding.
It is onomy to buy cornmeal. out
- - A,oLr,Aaax Ao,,r orA farina
in 10 pound sacks. They are all staple
articles and anything cooked with them.
If left over. can be used to advantage.
When one cannot get fresh milk,
canned milk is a good substitute. though
1t is bulky and hard to carry except
where there is wagon transportation.
Macaroni is bulky but Is palatable
and nutritious.
Fresh fruits are seldom obtainable.
canned goods bulky and heavy. Lay in
a good stock of dried fruits.
Some vegetables. such as tomatoes.
corn, peas. ETC.. can be had in cans only.
Choose varieties known to be good n
not largely water. Water can be had in
camp without buying 1t at rs cents a
quart.
Candles, crackers. salt. baking pow
der, butter and sugar should not be
omitted from the list of supplies pur-
chased. The butter hould be put in a
can or crock. IL not so when bought.
Sugar is one Of the staples and should
be bought in quantity.
Tea is made by first bringing water to
a boil and adding one ~teaspoonful Of tea
to each cup of water. Take from fire
and let steep.
To make coree. put one des%ertspoon-