CAMP COOKING. 79 



quire twice the time to cook. Venison, and all kinds of 

 meats that are to be broiled, or fried, should not be touched 

 with water. Meats can, and should, be kept clean without 

 washing. In boiling meat of any kind, for stews, always 

 have the water boiling hot when the meat is put in. 



PORK AND BEANS. 



There are few dishes in camp, or out, equal to a dish of 

 well-cooked pork and beans. This is the way to do it: 

 First, take the quantity of beans you desire to cook, say a 

 quart, pick them over carefully and remove all the defective 

 beans, sticks, and gravel, then wash thoroughly in clear 

 water, pour off the water, and repeat until the beans are 

 perfectly clean, then put them in a good sized camp-kettle 

 with plenty of water, and hang over the fire; as they boil 

 keep them supplied with water hot water is the best. It 

 is customary to boil the beans a \\hile or parboil, as it is 

 called, then pour off the water and fill up with fresh water; 

 don't do it, if you desire to retain the full flavor of the beans. 

 You might just as well parboil coffee and pour off and fill 

 up with fresh water, and expect to have good coffee. Now 

 you have the beans on the fire boiling, select a nice, fat 

 piece of pork, or bacon, (pork is best) about equal in bulk 

 to the beans ; be liberal with tire pork, and have it all fat; 

 put the pork in another kettle with water and start it to 

 boiling. After boiling a short time it will be necessary to 

 skim it once or twice. It is quite necessary to put on the 

 pork in a separate kettle, in order to have it quite done be- 

 fore putting them together. As soon as the beans have cooked 

 until they are quite soft, which can be ascertained by squeez- 

 ing one between the thumb and finger, or when the skin 

 cracks and curls up; by this time the water on both pork and 

 beans should be quite low, then put all together in one ket- 

 tle, and allowed to cook until the pork is very tender or quite 



