Milford chronicle., 1915-07-02

amount OF vegetables to be added. abol
the same as meat, depending upon SUI
ply and taste. Salt and pepper to Ii
This recipe applies to all fresh mea
and fowls. The proportion of meats an
vegetables used with their abundanr
and fixed quantities can not be adhere
to. Fresh fish can be handled as abovf
except that it is cooked much quicker
and potatoes, onions and canned cor
are the only vegetables generally use
with 1t, thus making a chowder A Sic
OF bacon would greatly improve the favor
May be conveniently cooked in messIDa-
or tin cup. A rabbit may be cooked Il
this way after skinning and cleaning
To Broil Fresh Meat. Cut in slice
about one inch thick, from half as larg,
asthe hand to four times that size. SHARPER
a stick or branch of convenient length
say from two to four feet long, and weave
the point of the stick through the stal,,
several times so that it may be readily
turned over few brisk Goals on the wind.
ward side of small fire. Allow to brown
nicely, turning several times. Salt and
pepper to taste. Meat with considerable
tat is preferred. though lean meat NAV
be broiled in this manner.
Flapjack or Pancake Take six snoon-
fuls of -four and one-third spoonful Of
baking powder, and mix thoroughlv
Add sufficient cold water to make a bat
ter that will drip freely from the spoon.
adding a pinch of salt. Pour into the
mess pan, which should contain the grease
irom fred bacon, or a spoonful of butter
or fat, and place over medium hot Goals
sufficient to bake so that in from FIVE 10
seven minutes the fapjack may be turned
with quick toss of the pan. Fry from
hve to seven nlinues longer, or until
upon examination it is found to be done.
Hoecake. - Hoecake is made exactly
the same as hapjack by substituting corn
meal for flour.
Eggs.-To soft boil eggs, allow the
water in tin cup to come to a boil be-
fore dropping the eggs. Then let the
water come to boil again, the eggs, of
course, chilling it for short time. and
then let them boil for three minutes
For hard boiled eggs, place the eggs in
The water while it is cold, and then let il
come to a boil and boil for twenty min
ltes. For fried eggs, place little butter
u lard in the mess pan, or allow some of
he grease from fried bBcon to remain in
t. Break the eggs in the pan carefully
70 as not to break the yolk, and fry till |
'rown around the edges. For poached
,ggs, shallow pan is better than the
in cup. Let the water come to a boil |
md then carefully break the egg into II |
nd cook for three minutes. For scram-
lied eggs, break the eggs into the lid of
he mess pan and stir them up thor
ughly. Then pour them into the mess
AN, in which grease has been placed
nd cook for a short time.
Another way to cook a fowl is to clean
thoroughly and then make a sort of
iortar of mud, with which plaster the
'wl thoroughly, without removing the
fathers. Place in the middle of a hot
re and leaveit a sufficient length of time
cook thoroughly. The clay of course
i'll have hardened, and this can now be
-oken off. the feathers coming with it.
The Scout Masters Manual gives the
blowing biscuit
Mix thoroughly with a big spoon or
lddle one and one-half heaping tea
'oonfuls baking powder with one and
le- half pints of -four, and then stir in
If heaping teaspoonful of salt. Rub
to this a heaping tablespoonful cold
ease, which may be lard, cold pork fat
drippings, until there are no Jumps
# and no grease adhering to the bottom
the pan. This must he done carefully
d thoroughly. Then stir in half pint
cold water and work it with the spoon
til the result is a stiff dough. Squeeze
mold the dough as little as possible,
cause the gas that makes the biscuit
mt is already forming and should not
pressed out. Do not use the fingers
molding. Flop the mass of dough to
E side of the pan, dust flour on bottom
the pan flop dough back over it and
st flour on top of the loaf. Now rub
ne -four over the bread board -four the
1ds and gently lift the loaf on the
lrd. Flour the bottle or bit of peeled
ling which is to be used as a rooling
!, and also the edges of the can or can
er to be used as a biscuit cutter.
ntly roll the loaf to three-quarters of
inch in thickness. Stamp out the bis
and lay them on the pan. Roll out
culls or leftover pieces of dough and
ke biscuits of them to bake until the
ut row turns brown: reverse the pan
continue until the rear row is sinil
y done. Ten to fifteen minutes is re-
red in a closed campfire, or camp
h or stone oven.
wist Baked on a Stick.-Work the
gh prepared as for biscuit into ribbon
inches wide. Get a club of sweet
N wood (birch, sassafras, poplar or
'le) about two feet long and three
les thick, peel the bark off the large
and sharpen the other and stick into -
ground, leaning toward the FIRE. -
IN the sap SINNERS, wind the dough
ally around the peeled end. Turn
sionally while baking. Several sticks
be baking at once. Bread enough for
mans meal can be quickly made in
way on peeled stock as thick as a
m stick, holding it over the fire and
ing it from time to time. The can
Le should be able to cook from all
: recipes, and should be able to take
her SecOnd Glass Ccof1t o,,f a,,d taoc1,