The Bridgeport evening farmer., 1913-11-19

will make even boiled swamp rabbit taste like more.
 Dehydrated carrots - reputed to scale up about 1 to 1o-are excellent in a soup. In fact the wise cook will reserve them strictly to the service of adding a touch of sophistication to the otherwise crude and primitive camp stew. Like the onions, they can be cooked up without soak1ng-pro- vided they are put in when the water is cold and allowed to warm up with it.
 This same vegetable can, by over night soaking, be pumped up to the point where it can be creamed very realistically-1f The Right Person is around to do said creaming. !
 To sum up on the three dehydrated vegetables put over the course would say that, for my own personal tastes, I do play the onions strong-the long CT the trip the stronger they should be played for notorious digestive req sons. The potatoes are so cumber- some as compared with rice that no one but a potato maniac would care to bother with them on the trail. The carrots may be classed strictly as 'i luxury. Were one contemplating nov ing in a rather heavy outfit and eStab- fishing a camp of some permanence far from any source of fresh supplies this vegetable in the condensed form would place a pleasant bit of variety at the command of the camp cook.
 Assuming that the other dehydrated vegetables listed show as well in the cook stove test, they might likewise be included in 8 heavy grub list. Sweet corn, ratio of one to twelve, looks to me a desirable addition, chiefly for mixing with corn cal flap jacks.
 Of the dehydrated fruits cranberries and rhubarb promise the most val h1Jf 7170 conventional prunes, raisfns and dried apricots already fill the need of some thing astrfngent, something sour and something laxative so we'll that I have never been much interested in trying them.
 It is when one comes to the long list of paste and powder soups that the maximum of cooked bulk for the min | iInum of raw weight is reached Out and away at the head of<them | all stands erbswurst. This is sim ply that old standby, pea soup, with the soaking and boiling left out. Though the manufacturers aIlege that it contains other material than the pea have never been able to detect 1 1t. Practically, erbsWurst amounts te a. pea soup which can be made ready | in 20 minutes rather than 48 hours. 1 While it is a strong, sustaining dish by itself, its most pleasing use is as g thtckener for a. more pretentious brew Take, for instance, the soup which 1 is simmering in the reflector beside 1 the safr-tight as I write. It contains l'erbswurst, beans, wild rice, vermtceI1i 1 diced bacon and onion soup. This last is the s'dry soup'' whick ranks nextzto erbswurst in the writer's | estimation. Cooked up alone it is fal more savory than the former and seems to be almost if not. quite su4 | taining. Even more than erbswurs Ia--f e.. 1 also havors.
 l Mockturtle, pearl barley, green-pet and mushroom soups are all very sat | fsfactory in the dry form. Of tridfns | bulk and weight they are easily pack ed along and serve in their turn tt supply thatflittIe foueh Of tsomethtnl different which even, camp appetft : require at intervals. E
 While 1t may be possible to hypno
 tize an invalid into the belief tha
 one or all of the innun erable con
 densed beef connections on the mar
 ket are food the bluff won't work witt an outdoor stomach. But, as hav lors, for soups or gravies. they are in
 valuable They supply the .fresl
 neat taste when law or luck keep
 the rifle from putting wild meat il
 the pot.
 | Excepting always erbswurst, it is | pretty safe generalization to say tha
 nearly all of 2 the many dehydrate
 vegetable, fruit and soup products ac
 admirable havoring materials The
 are unquestionably pleasant and
 valuable addition, to trail cooking an
 some of them should find a place i -every we'll stocked grub sack.
 But never should any of thes
 things be taken to the exclusion of tn full ration of the tried and prove staples early enume merated-except tha erbswurst may safely be substitute for a part of the bean ration. Nor should anyone make his 1rs attempt at preparing them on tn ) traiL, Try them outgin the kitche1 Learn there which, if any, of the1
 you want, and how you like it best Tn other words, prepare for cookin r under woods handicaps by plenty ] lpract1ce on the indoor range. -IpnDv RJ DEAD TDAD