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   Chapter 12 COOKING ON HIKES

Camping For Boys By H. W. Gibson Characters: 8864

Updated: 2017-11-30 00:03


BUILDING A COOKING FIRE FIRE BY SUN GLASS GRIDDLE CAKES BROILED BACON CREAMED SALMON SALMON ON TOAST BAKED POTATOES BAKED FISH FROGS' LEGS EGGS COFFEE COCOA SAMPLE MENU RATION LIST DISH WASHING

The Fireplace

Take two or three stones to build a fireplace; a stick first shaved and then whittled into shavings; a lighted match, a little blaze, some bark, dry twigs and a few small sticks added; then with the griddle placed over the fire, you are ready to cook the most appetizing griddle cakes. After the cakes are cooked, fry strips of bacon upon the griddle; in the surplus fat fry slices of bread, then some thinly sliced raw potatoes done to a delicious brown and you have a breakfast capable of making the mouth of a camper water.

Another way of building a fire: Place two green logs side by side, closer together at one end than the other. Build fire between. On the logs over the fire you can rest frying pan, kettle, etc. To start fire have some light, dry wood split up fine. When sticks begin to blaze add a few more of larger size and continue until you have a good fire.

Sun Glass

When the sun shines a fire may be started by means of a small pocket sun or magnifying glass. Fine scrapings from dry wood or "punk tinder" will easily ignite by the focusing of the sun dial upon it, and by fanning the fire and by adding additional fuel, the fire-builder will soon have a great blaze.

COOKING RECEIPTS

Griddle Cakes

Beat together one egg, tablespoonful of sugar, cup of new milk, or condensed milk diluted one-half. Mix in enough self-raising flour to make a thick cream batter. Grease the griddle with rind or slices of bacon for each batch of cakes.

Broiled Bacon

Slice bacon thin. Remove the rind which makes the slices curl up. Or, gash the rind with a sharp knife if the boys like "cracklings." Fry on griddle or put on the sharp end of a stick and hold over the hot coals, or, better yet, remove the griddle and put a clean flat rock in its place. When the rock is hot lay the slices of bacon on it and broil. Keep turning the bacon so as to brown it on both sides. Cut into dice.

Creamed Salmon

Heat about a pint of salmon in one-half pint milk, season with salt and pepper and a half teaspoonful of butter.

Salmon on Toast

Drop slices of stale bread into smoking-hot lard. They will brown at once. Drain them. Heat a pint of salmon, picked into flakes, season with salt and pepper and put into it a tablespoonful of butter. Stir in one egg, beaten light, with three tablespoonfuls evaporated milk not thinned. Pour mixture on the fried bread.

Potatoes

Wash potatoes and dry well; bury them deep in a good bed of live coals, cover them with hot coals until well done. They will take about forty minutes to bake. When you can pass a sharpened hardwood sliver through them, they are done, and should be raked out at once. Run the sliver through them from end to end, and let the steam escape and use immediately, as a roast potato quickly becomes soggy and bitter.

Baked Fish

Dig a hole one foot and a half deep. Build a fire in it, heaping up dry sticks until there is an abundance of fuel. After an hour, take out the coals, clear the hole of ashes, lay green corn husks on the hot bottom of the hole. Soak brown paper in water and wrap around the fish. Lay it in the hole, cover with green corn husks, covered in turn with half an inch of earth. Build a fire over it and keep burning for an hour. Then remove and you have something delicious and worth the time taken to prepare.

Fried Fish

Clean fish well. Small fish should be fried whole, with the backbone severed to prevent curling up; large fish should be cut into pieces, and ribs cut loose from backbone so as to lie flat in pan. Rub the pieces in corn meal or powdered bread crumbs, thinly and evenly (that browns them). Fry in plenty of very hot fat to a golden brown, sprinkling lightly with pepper and salt just as the color turns. If fish has not been wiped dry, it will absorb too much grease. If the frying fat is not very hot when fish are put in they will be soggy with it.

Frogs' Legs

After skinning frogs, soak them an hour in cold water, to which vinegar has been added, or put them for two minutes into scalding water that has vinegar in it. Drain, wipe dry, and cook. To fry: Roll in flour seasoned with salt and pepper, and fry, not too rapidly, preferably in butter or oil. Wa

ter cress is a good relish with them. To grill: Prepare three tablespoonfuls melted butter, one-half teaspoonful salt, and a pinch or two of pepper, into which dip the frog legs, then roll in fresh bread crumbs and broil for three minutes on each side.

EGGS

Boiled

Raise water to boiling point. Place eggs in carefully. Boil steadily for three minutes if you prefer them soft. If you want them hard-boiled, put them in cold water, bring to a boil, and keep it up for twenty minutes. The yolk will then be mealy and wholesome.

Fried

Melt some butter or fat in frying pan, when it hisses drop in eggs carefully. Fry them three minutes.

Scrambled

First stir the eggs up with a little condensed cream and a pinch of salt and after putting some butter in the frying pan, stir the eggs in it, being careful not to cook them too long.

Poached

First put in the frying pan sufficient diluted condensed milk which has been thinned with enough water to float the eggs when the milk is hot; drop in the carefully opened eggs and let them simmer three or four minutes. Serve the eggs on slices of buttered toast, pouring on enough of the milk to moisten the toast.

Coffee

For every cup of water allow a tablespoonful of ground coffee, and one extra for the pot. Heat water to boiling point first, add coffee, boil five minutes, settle with one-fourth cup cold water and serve. Some prefer to put the coffee in a small muslin bag, tied loose, and boil for five minutes longer.

Cocoa

Allow a teaspoonful of cocoa for every cup of boiling water. Mix the powdered cocoa with hot water or hot milk to a creamy paste. Add equal parts of boiling water and boiled milk, and sugar to taste. Boil two or three minutes.

SAMPLE MENU FOR AN OVER-NIGHT AND A DAY HIKE OR TRAMP

Breakfast

Griddle cakes with Karo Syrup or brown sugar and butter;

Fried bacon and potatoes;

Bread, coffee, preserves.

Dinner

Creamed salmon on toast; Baked potatoes; Bread; Pickles; Fruit.

Supper

Fried eggs; Creamed or chipped beef; Cheese; Bread; Cocoa

These recipes have been tried out. Biscuit and bread-making have been purposely omitted. Take bread and crackers with you from the camp. "Amateur" biscuits are not conducive to good digestion or happiness. Pack butter in small jar. Cocoa, sugar and coffee in small cans or heavy paper, also salt and pepper. Wrap bread in a moist cloth to prevent drying up. Bacon and dried or chipped beef in wax paper. Pickles can be purchased put up in small bottles. Use the empty bottle as a candlestick.

Ration List for six boys, three meals

2 lbs. bacon (sliced thin), 1 lb. butter, 1 doz. eggs, 1/2 lb. cocoa, 1/2 lb. coffee, 1 lb. sugar, 3 cans salmon, 24 potatoes, 2 cans condensed milk, 1 small package self-raising flour, Salt and pepper.

Utensils

Small griddle or tin "pie plate" (5 cents each),

Small stew pan,

Small coffee pot,

Small cake turner,

Large spoon,

Teaspoons,

Knives and forks,

Plates and cups,

Matches and candles.

Dish Washing

First fill the frying pan with water, place over fire and let it boil. Pour out water and you will find that it has practically cleaned itself. Clean the griddle with sand and water. Greasy knives and forks may be cleaned by jabbing a couple of times into the ground. After all grease is gotten rid of, wash in hot water and dry with cloth. Don't use the cloth first and get it greasy.

Be sure to purchase Horace Kephart's excellent book on "Camp Cookery," $1.00, Outing Publishing Co., or Association Press. It is filled with practical suggestions.

BIBLIOGRAPHY

"Camp and Trail"-Stewart Edward White. Doubleday, Page & Company, $1.25 net. Full of common sense and of special value to those contemplating long tramps and wilderness travel. Several chapters on "Horseback Travel"

"Out-of-Doors"-M. Ellsworth Olsen, Ph.D. Pacific Press Publishing Co., 60 cents. A book permeated with a wholesome outdoor spirit.

The Field and Forest Book-Dan Beard. Charles Scribner's Sons, $2.00. Written in "Beardesque" style, filled with his inimitable illustrations and crammed with ideas.

The Way of the Woods-Edward Breck. G. P. Putnam's Sons, $1.75 net. Simple, terse, free from technical terms, and calculated to give the novice a mass of information. Written for Northeastern United States and Canada, but of interest for every camper.

[Illustration: The Morning Dip]

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