Evening journal., 1914-06-04
NEWS OF THE BOY SCOUTS

tainment this month to raise money for
uniforms.
The sixth requirement for the First
Class degree is cooking. According to
the Scout Handbook, the candidate IS
required to prepare and cook salts
tactorily in the open, without regular
kitchen utensils. two Of the following
articles as may be detected Eggs,
bacon, hunters stew, fish. fowl, game,
pancakes, hoecakes, biscuit, hard
tack or twist baked on a stick: ex-
plain to another boy the methods fol-
lowed" The Scout Masters Manual
says: do not overlook the words
as may be directed It is not intend
ed that the Scout should choose any
two articles in the list. A Scout
should know how to cook anything
mentioned in the list"
We will give the recipes for these
dishes. The following are taken from
the Manual for Army Cooks" a book
prepared by the Commissary Generals
Department Of the u S. A., and which
is of course the work of experts who
have made this thing their life's study.
II can be heartily recommended for
every Scout Master. 1t is a govern
ment publication and can be obtained
from the Superintendent OF Docu-
ments, Washington, ID. c., for fifty
cents. The chapters on individual
Cooking" and Field Cooking" are in
valuable to any Scout Master plan
ming for his summers camp:
Bacon-Cut side Of bacon in half
lengthwise. Then cut slices. about
five to the inch, three of which should
generally be sufficient for one man for
one meal, Place in a mess pan with
about one-half inch Of cold water.
Let come to boil and then pour the
water off. Fry over a brisk fire,
turning the bacon once and quickly
browning It. Remove the bacon to
ia OF mess pan, leaving the grease
for frying potatoes, fapjacks, etc.
Stew-Cut meat into chunks from
one-half inch TO one inch cubes Fill
cup about one-third full of meat and
cover with about one inch of water
Let boil or simmer about one hour
or until tender. Add such fibrous vege-
tables as carrots, turnips, or cabbage,
cut into small chunks, soon after the
meat is put on to boil and such tender
vegetables as potatoes, or onions when
meat is about half done Amount of
vegetables to be added, about the
same as meat. depending upon supply
and taste. Salt and pepper to taste.
This recipe applies to all fresh
meats and fowls. The proportion of
meat and vegetables used with their
abundance and fixed quantities can
not be adhered to. Fresh fish can be
handled as above except that it is
cooked much quicker, and potatoes
onions, and canned corn are the only
vegetables generally used with ii,
thus making a chowder. A slice of
bacon would greatly improve the fla
vor. May be conveniently cooked in
mess pan or tin cup. A rabbit may be
cooked in this way after skinning and
cleaning. To broil fresh meat. Cut
In slices about one inch thick, from
half as large as the hand to four
times that size. Sharpen a stick or
branch of convenient length, say from
two to four feet long, and weave the
point of the stick through the steak
several times so that it may be read
lily turned over a few brisk Goals on
the windward side of a small fire.
Allow to brown nicely, turning sew
eral times. Salt and pepper to taste
Meat with considerable fat is prefer
red though any meat may be broiled
in this manner.
Flapjack or pancake-Take six
spoonfuls of flour and one third
spoonful of baking powder, and mix
thoroughly. Add sufficient cold water
to make batter that will drip freely
from the spoon, adding a pinch of
salt Pour into the mess pan, which
should contain the grease from fried
bacon, or a spoonful of butter or fat,
and place over medium hot Goals suf-
ficient to bake so that in from to five
TO seven minutes the flapjack may be
turned with a quick toss Of the pan.
Fry from five to seven minutes longer
OF until examination it is found to
be done.
Hoecake--Hoecake is mde exactly
the same as flapiack, by substituting
corn meal for flour.
The remaining recipes will be given
in next weeks lesson.