The Waterbury Democrat., 1937-07-02
Jack Knife Popular
 On Week-End Jaunts
Campers May "Go Native" By Using Only One UtensiI; Food and Equipment Should Be Arranged in Advance

mittee of one, to provide, cook and eat his own food.
 Standard equipment essential to the success of any camp meal is plenty of good things to eat, plenty of dry, finely-split firewood, plenty of pure water, and plenty of people hungry as bears.
 For the campers who want to Ego native" the only utensil needed is jack-knife. Speaking of cooking utensils and camping, James Wilder says, "The more tools, the less brains needed.
 Order of Procedure
 Immediately on getting to the scene of your meal = or camp = build your favorite fire for camp cooking. AS soon as the fire has burned down to coals, place your previously scrubbed potatoes on the coals and cover with about two inches of moist earth and then build another fire on top of this. If you follow this order of procedure, your potatoes will be cooking while you set the camp in order or play a few games. It will take medium sized potatoes about an hour to bake in the coals.
 After you have your potatoes cooking you can make the necessary preparations for cooking your meat. Without utensils this method of cooking meat is an interesting one. "Kabob" is the Persian name for meats skewered on a sharp stick and cooked over an open fire. To make a kabob cut a green stick about as big around as your little finger and eighteen inches long.
 Allow about quarter of a pound of meat (flank steak of beeO for each person. Cut meat into little chunks about the size of a fifty cent piece and string on your stick, arranging them in the center - leaving small spaces between the pieces If you like your steak well done. If you want 1t rare, push the pieces of meat as close together as you can. Have everything ready to eat before you start cooking the ka- bob because it must be watched while it is cooking. When the fire Is right - white-hot bed of coals --jab one end of your stick into the ground at an agle to the fire and let the meat sizzle until brown. Turn occasionally so that it will cook evenly. When the meat is done to suit you, dig out your potato, split it open, apply butter, salt and pep per and behold, your meat and potatoes are ready. To balance the meal add fresh fruit, a few green onions and milk or cocoa or coffee from the thermos bottle.
 Sliced Tomatoes Popular
 You can make kabobs of all sorts of meat pork chops, nut ton, lamb, liver and bacon. After you have experimented a little with your kabob you will be turning out a regular mixed grill - slices Of beef steak alternated with slices Of onion or lamb with fresh firm to- mato slices.
 hIlu uCIe D HCW OLlC IGLdISA " the kabob. Cut American cheese into one or two-inch cubes, cover on all sides with bacon, fasten se- curely with toothpickS or small splinters and place on your stick taking care that the bacon com- pletely encloses the cheese. Then cook over the fire until the bacon is done to suit you. Have pocket book" roll ready open and buttered slip the buried nugget" off the stick into the biscuit and cat at once. Finish up with an apple and oatmeal cookies.
 Whatever your picnic plans are, it is wise to arrange for food and equipment in advance. By careful planning unnecessary luggage will be avoided and there will be plenty of food and fun for all.