West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1914-09-10
Economy
Hints
>HE delight Of camp life lies In
Its utter freedom and the re-
duction Of al! things to their
A penny saved 10
q penny earned
Benjamin Franklin.


Its utter freedom and the re-
duction Of al! things to their
utmost simplicity. This very
simplicity calls for much common sense
In planning the kitchen arrangements,
for the recipes Of ordinary life are not
practical without markets near Mt hand.
It II In most instances possible to
procure chickens. fresh eggs and milk.
which. Of course, make tho menus less
monotonous than II one Is reduced to
evaporuted and condensed milk and
desiccated eggs. though much that is
edible may be contrived even with
these supplies.
F1sh Il a staple OF camp menus, for
usually the camp is near water. In
preparing fish there are several general
rules to follow. First. olive oil Is best
to ny them In. and. next to oil, butter;
second. only large ash should be boiled;
third. any dsh that are to be fried must
be wiped dry or they win absorb too
much grease. and tho fat must be very
hot before the flsh are put In; fourth,
II the flsh have been caught in muddy
water rub salt on the backbone and
put them In strong brine for an hour
or moro before cooking.
In the autumn birds will probably be
foremost part OF the menu, and 20
toast them with their feathers on Is
the easiest and the primitive way.
Open the bird as usual and draw It:
then cover 1t with wet clay, bury 1t
In hot Goals and In forty minutes take
It from the Goals and peel on the clay.
and the feathers and skin will come
also. This IL guides method.
Eggs may be roasted In the Goals or,
rather. In hot ashes. Cover them and
keep enough IRE on top to insure
steady heat, and In six minutes they
win b done.
Soup Tor cold days is more than ac-
ceptable. Potato soup Is at once nour-
ishing and delicious. Peel and cut into
slices q pound OF potatoes. Chop up
two onions and put all into a sauce
pan with an ounce OF fat. Cook for
dve minutes with a lid over the pan;
then add pint OF water and boil gen.
tly until all are reduced to a pulp.
Add half an ounce Of washed sage and
pint OF milk. Cook agnin until the
sage r. transparent; then season with
pepper and salt.
Fruits, except berries, are almost I'M
known in the average camp. Lemons
must be provided, and dried fruits
make many good things. Where fresh
berries or other fruits are at hand a
sauce madc from them Is often a sub
stitute for milk and sugar. Boil the
fresh fruit until It Is pulp and can be
mashed. Press 1t through cheesecloth,
sweeten according to taste. and wheH
tt Is TO be served heat II and, II de-
sired, add spices.
This sauce Is excellent on rogrod, a
favorite dish Of the Swedes and Nor
wegians. To make 1t take one and a
half quarts Of water and add one and
q half quarts OF acid fruit juice and
two heaping cupfuis OF sugar. Let
these Ingredients come to a boil with
q stick Of cinnamon tied in cheese
cloth. which is, of course, taken out
later. While the mixture Is boiling
stir In slowly so that It will not be
lumpy a pound of soaked sago or
pound and a half OF arrowroot; then
boil It for fifteen minutes and turn
into cups TO cool and form.
Air balls are another good dessert.
Make a dough as for cream of tartar
biscuits and cut in small squares.
Fly these in exceedingly hot fat like
doughnuts. lay them on paper to drain
or the grease, then dip them in hot
stmmered molasses. Serve them hot.