Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-08-15

escape In the open air. Allow one
tablespoonful of ground coffee to each
cup of water and one tablespoonful extra
for good measure; start with cold water
and shove forward to q hot place on the
camp stove to let come to a boil when
the rest of the meal is ready to serve;
dash in half cup OF cold water and let
stand few minutes to settle, and the
coffee will be clear and joy to the
dweller in tents.
Camp bread is one of the tests of q
good outdoor cook. The commonest
fault is in having too much heat; the
beginner usually burns the first few
patches of biscuit. The simplest utensil
for baking in camp is Q shallow iron
kettle standing on three legs and with an
iron cover, or an iron griddle with Q
heavy cover can be used; for either baker
rake Goals to one side from the fire, set
utensil over them, place biscuit inside,
cover, and heap Goals on top and leave
from twenty minutes to half an hour. A
cook soon learns the right amount of
heat necessary to bake the different camp
breads. Camp biscuit are made by mix
ing one quart of -four, five level tea.
spoonfuls of baking powder, one tea.
spoonful salt, and one-tbird cup OF
butter or pork drippings, with sufficient
water to make dough easily handled.
Mold into small cakes and bake In baker.
If you want to make butter cakes, mold
biscuit dough into fiat cakes and bake
slowly in iron griddle on top of stove,
turning several times to prevent burning ;
split while warm and butter. For corn
bread mix cornmeal with cold water or
milk, season with salt, grease kettle lib
orally, and bake In thin sheet with plenty
of hot Goals both below and on top of
kettle.
VERY convenient for the camper is the
prepared -four which is accurately mixed
with the leavening and only requires
wetting with milk or water to make
pancakes. Have the bancake batter the
consistency of thick cream and pour on
piping hot griddle, we'll oiled; when the
pancakes begin to bubble, 1t Is time to
turn them over to bake on the other
side. Cornmeal pancakes are made by
mixing two cups of meal with one OF
flour and four or five level teaspoonfuls
of baking powder; season with salt and
bake on hot griddle.
Became, one of the main reliauces for
the woodsman, are delicious cooked 10 a
bean-hole. This must be dug deep and
wide and lined with small stones. In
making the FIRE, hardwood should be
used, and when the fire is reduced to a
bed OF Goals, remove half Of them, insert
the pot of beans, closely covered, and
l. L. 10 kak n q
about the sides aud top; then pile dirt
on top of all and stamp down we'll to
make it alright. If the beans have
been boiled until the skin will crack, II
will take about ten or twelve hours fol-
them to cook in beau.hole. The beans
should be soaked overnight before boil.
ing and salt pork added to them before
placing in bean. hole, always being sure
that plenty of water Ia used to prevent
scorching
A fireless cooker will prove 6rst aid to
the camp cook and is so easily made thai
every camp should be supplied with one.
All that is needed for this convenience IL
yard of asbestos, that can be folded
away in the camp outfit for transporta-
ton. Line hole In the ground with
common newspaper with an inner lining
of asbestos and flll hole with dry leaves
or grass; make q nest in the center oil
leaves, lining it with asbestos, large
enough to hold kettle with tight fitting
lid. Cover the kettle when in use as q
cooker with more asbestos and pile
leaves or hay over all with liberal coat.
ing of sand or dirt to exclude air. The
great secret of cooking In this flreless
cooker is to have the food boiling In the
kettle, being careful not to lift lid to al
low steam to escape, before placing In
hole or nest. Cereals can be prepared
overnight In this primitive cooker, OF
food, requiring number of hours to
cook, can be kept cooking all day and
will be ready for campers returning at
night from days tramp or fishing.
Game can be cooked over the camp
fire to suit an epicure: Draw, skin and
wash bird and split up the back; fiat.
ten out with the side of an Ak and season
with salt and pepper. Lat fire from
hardwood burn down to bright bed OF
GOALS; remove top OF fireplace and broil
halves OF birds fastened on the ends OF
long sticks. Butter when nearly done
and hold over fire q moment to brown.
To roast birds In their feathers, draw
and wash thoroughly inside, seasoning
with salt add pepper literally; then
cover outside with wet clay and bury In
red hot GOALS. In forty minutes remove
from, fire; peel of clay and. the feathers
and skin will come, too; pour melted
butter over birds before serving.
Fish 10 best fried in hot fat, first roll
ing In corn meal and seasoning we'll
with pepper and salt. II You want to
test . fireless cooker, . cbowder ID de-
licious meal to return to after q day
spent In exploring nearby woods and
hills: Cut slice e or 8 ounces) of salt
pork into cubes, clean and cut up about
three pounds Of fsh into small pieces,
slice six large potatoes and three onions,
cover with water and boil, seasoning
with pepper and salt; when boiling
briskly pack In f1reless cooker for several
hours. A dash of tomato sauce adds to
the flavor of the chowder.
To keep the lover OF sweets from get
ting homesick for the desserts served ut
home, dumplings can be made from ripe
fruits. Make dough - for camp bis.
Quits and mold into fat round disks; BY
the way, = bottle IL good substitute for
. rolling pin and piece Of white oil
cloth mskes an excellent baking board.
Into each disk place tablespoonful Of
stewsd frult-spricots are delioious-and
pinch dough tightly together, making .
round ball with the fruit Ill snugly GOV.
cred up In the center; have . kettle oil
boiling water ready and drop the balls
In and cook twenty minutes. Serve
with sugar and butter.
There arc any number OF simple camp
dishes that can be easily. prepared by
the cook with the interest Of the camp
ere ct heart. But equally ~ important
= The cooking b the housekeeping ~