Evening star., 1914-08-09
~ THE PROBLEMS Of F@HOr1E WIVES
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For the Campers Table

mainstay of the campers. Tomatoes.
sliced or boiled or baked, are ever well
come good way to bake them in the
camp oven is to put layer OF whole
tomatoes in the bottom of q big oaklne
pan. In each tomato put piece OF
butter. Then put thick layer of
crumbs over all. with dusting of salt
and pepper. Now add another layer OF
tomatoes, and more crumbs, butter ana
seasoning. Bake for half an hour in
moderate oven. All other available vege-
tables should be freely used. II fresh
vegetables are not available. canned veg
etables must take their place. and any
way one vegetable dish should be gen.
erously served each day.
CHICKEN is the most usual
camp meat. For chickens can be found
wherever there are farms. So the camp
cook should have at command several
methods of cooking chicken. Boiled ten
der and served with dumplings
ash mshe b1oTn ana ai is
good. Prepare it in this way: Joint two
chickens and parboil in just enough
water to cover. Fry pound Of salt
slices of pork from the fat. Dredge the
parboiled chicken with flour, seasoned
with pepper and salt. and brown In
the pork fat. Remove when brown. Mix
and stir carefully until it is brown and
bubbling. Make gravy by thinning
with the water in which the chicken
was parboiled. Put the chicken back IN
the gravy long enough to heat it. and
serve with rice. potatoes or dumplings
MORE CHICKEN RECIPES.-A white
fricassee of chicken is good and far
simpler to prepare. Simply joint the
chicken and cook until tender In water
enough to cover. Season with salt and
pepper. Mix half a cup of flour with
two tablespoonfuls of butter and. with
Il. ,~lr4 - Nf hn IN
which the chicken was cooked. Serve
with boiled rice. Curry powder, in the
proportion of teaspoonful to pint
of chicken gravy. may be used oc-
casionally for variety BrOiled chickens
are easily prepared over a camp fire.
They should be split down the back
and broiled for twenty-five minutes
over a clear fire.
EGGS.-If eggs are available they can
be served in many ways to take the
place of fresh meat. With bacon they
can be fried or scrambled. They can be
mixed with shredded dried beef and
scrambled They can be poached. They
can be dropped into a cavity in a baked
potato and put back in the oven to set.
They can be made into omelets, even
over bonfire. 4 good rule for omelet
is two eggs to tablespoonful of milk,
with little salt. Beat light. Butter
pan and pour in the egg mixture. Cook
until set and then fold. All sorts of
variations can be made by adding
chopped meat or parsley, sweet green
peppers. little jelly or jam. or fresh
fruit, chopped and sweetened before
the omelet Is folded.
DESSERTS.-The nature and variety
of the campers desserts depend on the
location of the camp; Proximity to
farms makes it possible to have much
fruit. If there is an oven there can be
various cakes and puddings-provided,
of course, eggs are obtainable. II trans
portation is easy. there are jams and
jellies and other canned delicacies. And
there are wild fruits Of various sorts
that can be stewed or turned into jelly
with the addition of a bit of gelatine.
starch. with condensed milk and flavor
ings. Good chocolate blanc mango can
be made in this way. The ingenious
camp cook will take pleasure in de-
somewhat limited supply of provisions
at his command.
BREAD PUDDING.-Bread Pudding is
to bake it in, and eggs and milk to
make it Of Soak quart of stale bread
crumbs in two quarts OF milk, until
soft enough to mash with a spoon.
eggs. a tablespoonful Of salt, half a
grated nutmeg. cupful of sugar. Bake
for about forty-ffve minutes In steady
oven. Vary this by spreading jam on
in the pudding and saving the whites
for meringue. by adding melted
chocolate to it. by cooking 1t with
cup Of raisins or blueberries or cur
rants mixed In.
MoLAssEs CAKE-Molasses cake or
ginger bread is always appreciated. A
good recipe for it is this: Stir together
a cupful of molasses. a tablespoonful
of saleratus teaspoonful of powdered
ginger, an eighth Of teaspoonful Of
salt Add a tablespoonful Of butter.
Lard or bacon can be substituted in
case Of necessity. Pour on this a. cup
full of boiling water and add a pint of
-four This is especially good for
camp recipe. as no eggs are required.
The cake depends on boiling water and
thorough beating for its lightness OF
texture.