The Washington herald., 1907-02-24
FIRELESS COOKING IN WOODS
How Guides in Northwest Forests
Prepare Their Food,
Hot stones in "a Box Suffice to Cook
Roast of VenisOn TO De-
Iicious Turn.

From the Seattle PostIutellgfncer.
Since attention has been called 20 the
subject Of the nreless cook stove through
the medium OF a report by one OF the
representatives OF this country In Ger
many, great progress has been made in the
art, and there are now several types Of
stoves on the market designed for use in
the household. Some Of these are ia the
shape Of large chests. which viii accom-
modate large roasts, while others ART
smaller, much like an enlarged bucket.
This scheme was not announced as an
entirely new one. but ii had been IN use
for hundreds Of years in an obscure part
u the German empire, and il was
brought TO renewed life by The report Of
the consul referred TO above.
Ffreless cookers have been in use since
remote times among the guides. hunters,
and trappers of the Northwest, and some
OF them have become so adept that 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 find
the half-dozen fiat stones needed 20 con
struct the oven.
on top Of these they build q fire. aud
when the stones are rcd-hot the Indians
set them up In the form Of covered box.
inside OF which has been placed the sad
die Of venison, a pair OF partridgcs, or
perhaps a bears ham Instead OF the
heavy felt Of the German continuance,
they cover IL all over with thick moss.
the green side IN. over which is piled
soil. if IL may be had conveniently.
The next morning the roast is certain OF
being cooked 10 d delicious turn. Ii has
either been spitted on a clean wand OF
birch, which imparts no III flavor TO the
meat CT else a grille Of sticks has been
laid across the oven. upon which its con-
tents have rested.
Sometimes the easier plan is adopted
of allowing a sharp-pointed stick 10 pro-
jeCJ through from the outside al one
corner, Tie outer end being firmly stuck
/ into the ground. In any case the object
is Ia keep the joint from touching the
sides of the oven, which are seldom
very clean.
Beyond Che preparation of the oven and
/ the building of the fire required to heat
the stones. this method of cooking re-
quires only little attention The meat
being properly placed in the improvised
oven, IL is allowed TO remain there until
the presence Is desired at the table.
There IS no possibility Of the meat hav-
ing been overdone. Many hours are re-
CURED 10 cook the meat. but after that
1t is "a matter Of small moment If il is
left 20 the action of the heat a few adj
ditional hours. The chances are that
when the meat Is taken from the oven it
will be found done to n turn. and Il
will bc voted by those who have par
taken TO be the finest, juiciost piece OF
meat ever encountered.
While il is a fact that the meat cooked
in this manner is particularly well
favored. its toothsome qualities are in a
great measure due TO the seasoning Sc
cTets Of the COOKS. Men who go into
This country on hunting expeditions rarely
ask their cook guides about their methods
Of cooking further than what Is to be
seen, for they would get little satisfac-
ton. Their are certain secrets relative
TO the use Of herbs and some other tricks
which are handed down from one geuer-
alton 10 another. and which will never
get outside of the family Sometimes a
guide will get more OF a reputation for
his cooking than for his knowledge OF
the country, and his services will be in
special demand by those excursionists
who are wont TO give some attention to
the creature comforts on these hunting
expeditions These hunters guard their
culinary secrets jealousy and hand them
down only to their successors along the
line