Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-05-29
Preparing Hot Dishes
For Picnic or Camp Trip
Bean Pot or Earthenwafe Casserole Suited for
Long-Distance Use-Approprate Forms
of Food to Meet Tastes.

cake pans five inches square. Bake for
rs minutes in hot oven. Frost with
your favorite frosting. Following are
given two excellent frostings that you
will like, one chocolate, the other white:
Chocolate frosting: Melt one ounce Of
chocolate over hot water. Add one Ia
blespoonful Of sugar and one tablespoon
full of milk and stir and cook until
smooth. Add three-eighths cupful OF
sugar and one and one-half tablespoon
fuls of milk and cook to 238 degrees
Fahrenheit Pour in fine stream on the
white of small egg beaten light, all the
time beating constantly. Add one
fourth teaspoonful of vanilla. When
the cake is frosted decorate with
blanched and sliced Brazil nuts.
White frosting: Mix one-third cup
full of sugar with one tablespoonful Of
water and half the white Of one egg in
a double boiler. Beat constantly With
an egg beater while cooking over hot
water for 10 minutes. Flavor with one
fourth teaspoonful Of vanilla. Spread
on the cake and decorate with slivers OF
sweet chocolate.
Variety Of Cookies.
BY using different f1avors, icings and
filings you can make various kinds of
cookies and waters from the same foun-
dation recipe.
Foundation cooky recipe: Combine one
cupful Of fine sugar with one teaspoon
full of salt. two-thirds cupful Of short
ening, two teaspoonfuls of salt, two
thirds cupful of shortening, two tea
spoonfuls Of baking powder, two beaten
eggs and enc and one-half pints OF
flour. Add milk or flour, whichever Is
necessary to allow the dough to be rolled
ki.;.. nNaHr n If
dough for each kind Of ccoky you wish
to make, choose the kind Of flavoring
and filling that you want, and mix each
kind Of cooky In separate bowl. Roll
all the cookies very thin, and be care
full not to burn them when baking. In
hot oven they will bake in very
few minutes.
Suggestions for Campers.
More poor cooking, more spelling Of
good food. occurs along the trails in
the big outdoors than in any other
general location. Food prepared at a
camp fire may be as wholesome, as
pleasing, and as satisfying as that pre-
pared in the home kitchen, but there
are certain things that should be known
by those campers who will have to get
trail-side meals during the coming out
door season.
The MANAGEMENT Of the camp fire is
very important. One reason why many
outdoor cooks fail is because they make
too big fires. 1t is impossible to get
close to a big fire. You burn up food
that should be allowed to simmer. For
most purposes it is better to have a
small fire built low to the ground, or
between two fiat rocks.
The camper travels at ease, even in
luxury. when he knows there Is well
stocked larder to depend upon If the
fishing or hunting Is not good. It Is a
good plan to work out the menu for
the entire trip before starting. allowing
plenty of food for use in case you do
not get the chance to go fishing as you
plan Camp fare should consist of SIM
| pie food well cooked. Do not depend
too much upon the idea that anything
tastes good outdoors. 1t is true that
good food we'll cooked tastes better
outdoors because we have keener
appetite, and poor food badly cooked
doesn't taste good anywhere.
| Bacon is the staple meat for break
fast. The handiest form for a camping
trip Is the little one-half pound carton
is good for frying the fish and cold
potatoes which you have brought
Dreamed Clipped beef also makes q
good, quickly prepared camp dish.
Canned corned beef, some dried
vegetables for making soup, bouillor
cubes to give the soup flavor, some
bologna sausage or Summer sausage
some raisins, milk chocolate. dried
fruits, such as apricotS, peaches, and
pears, are good standbys for a camper
The dried fruit may be stewed over a
glowing fire late in the evening, and
will be ready for breakfast the next
morning.