Evening star., 1914-08-09

lSH choWder can De nlaue lroii
any fish the campers are fortu-
nate to catch, although II Is best
from large, firm fish. The small
er fish are better panned. Skin
the fish and remove the bones and cut
the flesh in small pieces Wash ana
drain and to six pounds of fish use five
large potatoes and one onion, sliced thih.
Alternate the vegetables and fish in lay
ers in a big pot or kettle, seasoning with
teaspoonful of salt and half teaspoon
full of pepper When all are in the pot,
pour in half pound of salt pork that has
been cut in slices and fried broWn-grease
and all. Add two quarts of water and
,over snugly. Put over the fire and boil
slowly for twenty minutes. Then add
half o dozen big crackers that have been
soaked in water and boil for ten of
twelve minutes more.
CLAM CHONDER.-For campers near
the seashore clam chowder is a standpy
and its making should be well under
stood The first important thing In the
making OF clam chowder Is to wash the
clam shells thoroughly. 1t is best to
rub them clean with a brush. Scald
quart of them. after they have been
aside and strain the shells out OF the
water. Slice a quarter of pound OF
salt pork and fry it brown. Slice thin
half dozen big potatoes and an onion
and put them. with the salt pork and
fat into a big kettle. Add teaspoon
full of pepper and tablespoonful of salt,
and half a cup of flour. mixed with some
of the water in which the clans were
scalded. which should measure -FOUR
quarts. Add the rest of this water and
boil for fifteen minutes. Then add the
CLAIMS and four soda crackers. spht.
Simmer for ten minutes more and serve.
Remember that long cooking of the
CLAIMS makes them tough.
BAKED FISH.-Fish of good size can
be baked To bake it so that every one
will like it. wash 1t inside and out rn5
with salt, stuff. wrap it in gauze. and
then put it in creased paper bag
Turn the end twice, clamp shut with
paper clamps. and bake for twenty. or
thirty minutes. Paper bags can be wide
" used in camp cookery if there IS an
oven. They save washing cook uten-
sils also save the necessity of having
many. 4 good stuffing for the fish is
made of two ounces OF stale oreaa @
crumbs. little bacon fat. an onion
chopped fine. salt little sage or other
herbs. and milk enough to soften.
BISCUITS. Ts.-Bscuits are part of
every camp chefs specialties. To make
them prepared -four can be used. and
this simplities the matter of ordering and
transporting supplies. For good biscuit
a
Of milk or water milk and water
mixed Form and bake in quick oven
for ten minutes. If there is no oven. the
same dough can be formed into cakes
and baked on board before the fire
Or il can be steamed. in the form OF
dumplings. over hot water or cooking
meat Rye -four Indian meal and buck
wheat can all be bought in the prepared
state and all they need is wetting with
milk and water and perhaps little ex-
ira sweetening for cakes. When there
is no oven. hot griddle cakes of various
sorts can be infuiged in often in place
Of biscuits or bread.
POTATOES.-Potatoes can be cooked
In SO many wavs in camp that. if they
are available they are most useful
part of the camp diet. They can be
boiled and fried and roasted in the ash
es and they can he creamed. even over
a bonfire. IL you have double boiler
which no camp cook should be without.
If there is no oven they can be baked
and scalloped. Potato soup. made with
milk. IS nourishing dish. with bacon.
hot biscuits coffee and jam, marmalade
or fruit. for supper on a cool day.
EEGETABL LES.-If the. camp is in
farming country. where vegetables can
be had IN plenty. they can form the