The Birmingham age-herald., 1923-01-31


 so that it shall not burn or stick to the vessel.
 The main thing is to keep the stew at a simmering boil, not a violent boil, but one which sinners and sig zles around the edges all the time. Have a steady fire, not too large. Suppose you start your stew at mid day, it will be ready to eat about sundown. It will then save the life of any man coming into camp tired, wet and hungry. No one can get lost in a country where a serial stew is going on-it can be smelled about five miles and Is an infallible guide to camp.
 Serve in tincups, teacups, soup plates. or anything else. Eat with soup spoon, tablespoon, desert spoon, teaspoon, with fork or with the hu man fingers if need be. You will not want much else for supper. It will not hurt you, no matter how much you eat. It is an emergency ration, or balanced ration. If issued to our army, the latter as one man would exclaim: "Where breathes the foe can stand before usl"
 When the stew begins to run low in the kettle, put In more of any in- gredient which 1t seems to lack or which you seem to have. NNu can carry the covered kettle along with you in the wagon or the boat and warm it up at the next camp. In this way stew With strong basic plot , can be serialized over almost whole vacation. There is no real reason for any other recipe in this series ex- cept this one. It never has been known to fail. I attribute my own success in life to the extreme quanti- ties of this harmless but exhilarating dish which l have consumed. Any man can make it, and some women It is better when not cooked on a stove. but not even a stove can spoil it.
 THE OUTDOOR FISH BROIL There are many ways of cooking a fish, but only one good way. For this you do not need a broiler. or a ! frying pan, or any other cooking utensil. No concealed mechanism is employed. All you need is the fish and few sharp sticks.
 | Take your fish-a trout, gray l ling, a white fish, a bass, or even a pickerel will do. preferably in weights of a pound or more-and split the fish along the back. not along the belly. Strip the entrals and cut off the head. You do not even need to wash the fish. Do not scale | it or skin it. | Cnraad fba ffcb eG i,, cido dpur, or the ground, and secure 1t flat with at least three sharp sticks thrust into the skin on either side the fish, and across the flesh side. Have one skewer little way below the tail Punch hole through with your knife just under this cross stick.
 Now take a long stick and poke the end through the hole in the tai of the fish. so that it will hang flesf side flat to the fire. This cooking stick is three or four feet long oi longer. The butt end is thrust into l the ground or under a rock or log It slants up enough to hold your fish flesh side to the fire, above the ground, and opposite the hottes, point of the fire. You can cook Il , at an open flame, as the Indians | usually do. The main thing Is tc scar the flesh at once. then not let fl burn. Before very long 1t will be cooked clear through to the skin, and will begin to look flaky. When 2 sharp stick will go into 1t easily without any gritty feel, it is done. A fat trout or grayling is very tender It will scar around the edges. Maybe the tail hold will pull out and 1t vii fall in the ashes. That will not spoi it-it probably will be nearly done by that time.
 When your fish is cooked lay 1t down on piece of bark, skir side down, or lay it on the grass ol on the bare ground. The skin is youi plate. A willow twig will make { fork. If you have some salt ant pepper, put some now on the flesf side of the fish. Eat it from tn. | skin. It will look rather mussy bu it will taste rather good.
 l Among the Indians of the Peace river, the Athabasca river, the Mack enzie river, and other districts of tho far north, this way of cooking fish 1. called the "old way" This is how they cooked fish before they got any metal utensils of the fur companies Today if you travel in that country you will see the Indians still cook. ing their fish before the open fire or a slated stick, although they would not need to do so now if they did noi like it better that way. A fat north. ern white fish. an arctic trout or ar arctic grayling cooked in this way is better than anything that ever came out of Fulton market, in New York, though cooked by the greatest chef of any city.
 | When you can build a fire without matches and catch trout without bait or fly and cook it without pot or pan, you are getting to be an out door man. When in camp, I always cock fish in this way whenever lrecipc.