Five Mile Beach weekly journal., 1916-07-14

an opening three feet above the
ground, and this kind of fire.
place eliminates the backaches that
come from bending over a low fire.
The log cooking stove is most conven-
lent and is made by placing two green
logs, their upper surfaces flattened, on
the ground In a long, narrow V, the
Ere being built between them. The
point of the V should be left open some
three or four inches, the opening 1T the
wide end being not more than nine
inches. The coffeepot can be placed
on a narrow end, and kettles may be
hung on improyised cranes. A folding
portable CRATE will be convenient.
Never start to cook until your fire is
reduced to live Goals, and to secure the
proper bed of Goals the original fire
must be made of hard wood, as the en-
bers from hemlock, pine or spruce lose
their heat In a very short time. If you
have a folding baker the bread, biscuit
and cakes may be baked in it. Other
wise you will have to place the dough
In a creased pan and cover it with
another par of equal size. This
kind of baker Is buried In the hot
embers, car being taken that there are
plenty of hot Goals on the top of the
pan as we'll as underneath.
Prepared -four is almost a necessity
In camp, as it only requires wetting
with milk or water to make delicious
biscuit or pancakes. However, If you
haven't this flour biscuits are also east
ly and quickly made by mixing two
pints of flour, two ~teaspoonfuls of bak-
ing powder, n t~easpoonful of salt
and a piece of butter or pork fat the
size of an egg, with sufficient milk to
make a dough soft enough to roll out
and cut into shape. Bread is made in
the same way, except that the dough
is thinned to form a batter which will
Just pour, and it must be baked In
deeper pans. To make good old time
southern hOecake mix one quart of
cornmeal, n ~teaspoonful of baking
powder and one teaspoonful of salt,
with enough cold water to make a thin
batter. Let it rise, then stir it well
and bake. This is delicious eaten ell
Their hot or cold with butter or strip.
Toothsome %1apjacks, which are the
traditional fare of all outdoor people,
are made by adding to two pints of
flour two ~teaspoonfuls of baking pow
der one ~teaspoonful of salt and n
egg, sufficient milk to make a batter
which viii pour easily. Cook In a well
creased frying pan over a hot fire.
The auxiliary oven or bean hole is
the freless cooker of the camp, and in
1t chicken, chowders, fish, stews, green
corn (unhusked), potatoes in their jack
cts and many other good things may be
cooked. In 1t you can cook the best
baked beans you have ever eaten.
Soak the beans overnight, and In the
morning parboil them In fresh water
until the skins crack when you blow
beans In the pot, add a good sized piece
of salt pork, the remainder of the
beans and another portion Of pork.
Add two tablespoonful of molasses
and cover with hot water. See that
the lid fits on tightly. Slices of onion
may be added If you care for the fla
vor. The oven in the meantime has
been made ready by keeping up a con-
tinuous fire until the stones are hot.
If there should be a farm near the
camp where you can procure a fat, vel
low legged pullet to cook as the COW
boys do you will find it greatly to your
taste. Dress it carefully, dust the in
side with salt, pepper and flour, adding
a slice or two of sweet bacon. Treat
the outside In the same way, putting a
slice of bacon under each wing and
across the breast and tying the wings
down; then wrap it tightly in a napkin
made from -four sack muslin and tie
well. Drop the chicken into cold wa
ter, wrap another napkin around it
and dip again. Then wrap in many
thicknesses of newspapers, wetting
very thoroughly each time. Rake the
Goals of the fire aside, owe the space
with cold ashes to prevent the live
Goals from touching the chicken; then
put in the well wrapped pullet, dust
with cold ashes, pile on the hot Goals
and leave u~ndisturbed for an hour.
Remove the Goals and charred paper
carefully at the end of that time and
from the inner napkin deftly turn out
upon a. dish the baked chicken.