South Bend news-times. (South Bend, Ind.) 1913-1938, 1913-07-25
FIRELESS COOKERS
BOON IN SUMMER
Take One Along With You to
Camp for Soups, SteWS and
Vegetables.
BY MRS. EMILY RIEsENBERG.

MhSs IAlLL
Vegetables for camp use can be
classed under three headings-fresh.
canned and dehydrated-and the
mode Of using them differs only IN
the initial preparations.
Fresh vegetables are undoubtedly
the best, but require more labor and
time in cooking, all canned goods are
easiest cooked, as they practically
need only thorough heating and sea-
lsOning; the dehydrated goods are 20
be recommended if you must con-
dense your provisions into small COM
pass and we can get nothing fresh or
canned near camp.
To use dehydrated food be sure to
follow directions that accompany the
can in regard TO soaking and amount
of water used, but in the final prepa-
ration, if you find the recipes too
complicated or lack the other ingre-
dents, just use any of these simple
directions:
If used in connection with true
milk" and "truegg" many good dish
es can be made in the most primitive
camp. The dehydro vegetables most
useful in camp are potatoes, onions,
peas. corn carrots and soup greens.
When provisioning for your outing
be sure to have some condiments that
viii enable you to have a salad Occa-
sionally. Lemon juice is better than
vinegar and easy TO provide. With
this, some bottled ready-made dress
| ing and a can of good oil (and a few
selected spices) a salad can be tossed
up on short notice and will be a good
change from plain vegetables.
The salads, as well as other savory
dishes, string of sweet peppers or a
few canned pimentOes should be add
ed to the camp stores.
Making FireleSS Cooker
If you are not going to carry a fire
less cooker of some kind carry at least
two cooking vessels with clamp covers
and folding handles and 10-cent
package of asbestos sheets. As soon
as camp is pitched take a convenient
box or large pail, line the sides and
! bottom with asbestos. Take hay,
straw or excelsior, if among your
packed goods, and with it line the
bottom first, then place the largest
kettle in the center and press your
packing closely around. If done pro-
iperly, the kettle, when removed, Will
| leave an open space like a nest. Now
! fill some convenient bag with the fill
ling and have a cover or board to
place on top.
When making soup, stew or cook
| ing vegetables or cereals start the
looking as usual on an open fire or
stove. From ten to forty minutes in
Iitial cooking is required; then cover
/ the kettle and transfer to fireless
while cooking, covering with sack and
cover; then throw a heavy blanket or
you can go about your work and
pleasure, knowing that your food is
cooking, without further attention,
When cooking in the smaller vessel
place a little boiling water in the
large kettle and set the small one in
side. This will fill in the otherwise
vacant space and help the cooking
process. This method is somewhat
slower, so take plenty of time. 1t also
has the advantage Of keeping food
unspOiled and hot for several hours
after it is done.
Dreamed Vegetables
Method-Cabbage beans, peas, on
ions, carrots, turnips and potatoes are
all adapted to Dreaming. Cook in as
little water as is needed not to burn;
when done, drain and add the white
sauce and seasoning to taste.
White Sauce.
Ingredients-One and one-half
cups milk, one tablespoon butter, two
tablespoons flour, one teaspoon salt
and pepper or paprika TO taste.
MethOd-Moisten the flour with
a little milk, place rest of milk and
butter in sauce pan; when hot stir in
the flour and keep on stirring until
thickened, season and add TO cooked
vegetables; heat we'll and serve.
Corn Fritters
Ingredients-Onec can corn, one
quarter cup milk, one egg, salt and
pepper to taste.
Method-Beat all ingredients to-
gether, then drop by spoonfuls into
pan with a little frying fat or butter
and lard mixed: cook slowly until
/