The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1914-07-16

"HE delight Of camp life lies In
It's utter freedom and the re-
duction OF 81, things TO their
utmost simplicity. This yer,
simplicity calls for much common sense
In planning the kitchen arrangements.
for the recipes Of ordinary life are not
practical without markets near al hand.
II is In most instances possible TO
procure chickens, fresh eggs and milk,
which, OF course, make the menus less
monotonous than II one Is reduced TO
evaporated and condensed milk and
desiccated eggs, though much that Is
edible may be contrived even with
these supplies.
Fish is a staple Of camp menus, for
usually the camp is near water. In
preparing fish there are several-general
rules 10 follow. First, olive oil IL best
to fry them In, and next to oil, butter;
second only large fish should be boiled;
third, any fish that are to be fried must
be wiped dry or they will absorb too
much grease and the fat must be very
hot before the fish are put in; fourth,
IL the fish have been caught In muddy
water rub salt on the backbone and
put them In strong brine for an hour
or more before cooking.
In the autumn birds will probably be
a foremost part of the menu, and TO
roast them with their feathers on Is
the easiest and the primitive way.
Open the bird as usual and draw 1t;
then cover it with wet clay, bury 1t
ia hot Goals and in forty minutes take
IL from the Goals and peel off the clay,
and the feathers and skin will come
also This Is a guides method.
Eggs may be roasted in the Goals or,
rather in hot ashes. Cover them and
keep enough fire on top TO insure
steady heat, and in six minutes they
will be done.
Soup for cold days is more than ac-
ceptabe. Potato soup is at once nour-
lSIllIlg anu utllNlouss NNi anu Wv INV
slices a pound Of potatoes. Chop up
two onions and put all into a sauce
pan with an ounce of fat. Cook for
five minutes with a lid over the pan;
then add a pint of water and boil gen
tly until all are reduced to pulp.
Add half an ounce of washed sage and
a pint of milk. Cook again until the
sage Is 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 made from them is often sub
stitute for milk and sugar, Boil the
fresh fruit until it is pulp and can be
mashed. Press II through cheesecloth,
sweeten according to taste, and when
1t is to be served heat it and, If de-
sired, add spices.
This sauce Is excellent on rogrod,
favorite dish of the Swedes and NOR
wegians. To make 1t take one ana
half quarts of water and add one and
a half quarts of acid fruit juice ana
two heaping cupfuls of sugar Let
these ingredients come to boil with
a stick of cinnamon tied in cheese
cloth. which Is, Of course, taken out
later. While the mixture is boiling
stir In slowly so that 1t will not be
lumpy a pound of soaked sage or
pound and 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
Fry these in exceedingly hot fat like
doughnuts, lay them on paper to dram
off the grease, then dip them in hot
simmered molasses. Serve them hot.