FROM THE GAME FIELDS. 



The man who quits when he gets enough, with plenty of game still in sight, is a real sportsman. 



CAMP COOKERY. 



MRS. A. ATWOOD. 



It was a novel experience to make 

 light bread when we were out camping, 

 and it took the greater part of 2 days to 

 accomplish it. About noon I put a cake of 

 dry yeast to soak. When it was thorough- 

 ly softened, I poured it into a tin lard 

 bucket, added one cup of water and one 

 of flour, stirred it well, and set it in a 

 warm place to rise. 



That sounds easy, doesn't it? But it took 

 all my ingenuity to find the warm place. I 

 put the pail in a large iron kett-le, and sat 

 the kettle just near enough to the camp 

 fire to keep it warm, turning it frequently. 

 Both pail and kettle were covered with tin 

 covers. 



Besides our camp wagon we had a top 

 buggy, which had a waterproof lid over 

 the rear of the box. At night I added to my 

 bread batter 2 cups of water, enough flour 

 to make it thick, and a small handful of salt. 

 We did not keep our fire burning all night, 

 and on account of the dogs, or possible 

 wild "varmints." I could not leave the 

 dough as in the afternoon. I put it in the 

 back of the buggy box, placed 2 or 3 heated 

 stones beside it, and packed the space under 

 the buggy seat with gunny sacks. In the 

 morning everything was white with frost, 

 and I feared for the success of my bread, 

 but it looked light and bubbly. I worked 

 into it all the flour I could and put it near 

 the fire to keep warm. It was about 3 

 hours before it was sufficiently light. I 

 kneaded it well, and molded out a pie pan 

 full of small rolls. The Man insists on 

 calling them biscuit. In another hour the 

 rolls were light enough to bake. I baked 

 them as slowly as possible in the Dutch 

 oven. I had, however, too much dough. 

 I could not bake it all before it would 

 sour. I made one loaf, as flat as possible, 

 put it in a pie pan, and had enough for 2 

 more loaves. I greased 2 small lard pails 

 and put half the bread in each. They were 

 about 1-3 full. I kept one as warm, as pos- 

 sible without baking it, and the other as 

 cool as I thought it would keep and con- 

 tinue to rise, so they need not be cooked 

 at the same time. To cook them I put 

 them in the kettle .and filled it half full of 

 boiling water. I had to put a stone on 

 top of the pail cover to keep it from tip- 

 ping over in the water. After an hour's 

 boiiing the loaf was done, and our hungry 

 hunters pronounced it fine. 



One of our party had a birthday to cele- 

 brate while we were out, so we fixed up a 



big dinner in honor of the occasion. The 

 especial surprise of the feast was apple 

 dumplings. I made ordinary biscuit dough 

 and flattened it out into 4 pieces, each 

 about the size of a breakfast plate. On 

 each piece I put 3 or 4 pieces of apple, 

 pared and cored, and a tablespoonful of 

 sugar. I pinched the edges of the dough 

 together, put the dumplings in a greased 

 pail and boiled them, like the bread, 3 

 hours. 



The hunters had a bottle of vinegar to 

 use in cleaning their guns. On that day 

 I took one tablespoonful of the vinegar, 

 stirred it into one cup of sugar and 2 table- 

 spoonfuls of flour, added one cup of boiling 

 water, let it boil once, and it made a good 

 sauce for our dumplings. 



Roast duck : Put 2 small ducks in the 

 Dutch oven, with as many sweet potatoes 

 as you will want. Sprinkle with salt, add 

 one cup of water and a tablespoonful of 

 butter or grease. Bake one hour, keeping 

 the oven at a brisk heat, but avoid burning. 

 Stuffed squirrel : Only young and ten- 

 der game should be prepared in this way. 

 Dress them in the usual manner, fill them 

 with bits of moistened bread, well seasoned 

 with pepper, salt and sage, or onions, if 

 they are to be had. Sew them up carefully, 

 place in the frying pan with a little water, 

 steam till tender, then add a spoonful of 

 grease, and brown them nicely. Remove 

 the thread, take the squirrels out of the 

 frying pan, and make a brown gravy. 

 Squirrels are also good when roasted. 



Boiled meat with dumplings was one of 

 our favorite dishes, for with coffee it made 

 a complete meal. Use any scraps of veni- 

 son, or other game, boil till tender in an 

 abundance of water, season well, and throw 

 in the dumplings, made as biscuit dough. 

 Replace the cover, let it boil rapidly 15 

 minutes, and you have bread, gravy and 

 meat all out of one kettle. 



Deviled meat: It sometimes happens that 

 there is a variety of small game brought in 

 at the same time that another hunter 

 brings to camp the first venison or turkey. 

 To utilize this, make some deviled meat. 

 Boil squirrels, quails, ducks and some of 

 the venison all together until thoroughly 

 tender. Let them cool a few minutes, then 

 with 2 forks remove the bones and shred 

 the meat as fine as possible. Put over the 

 fire again, season well, and boil till the 

 mass is almost dry. Pack it in empty tin 

 cans and place a weight on each. It will 

 prove delicious some day when the cook 

 joins the hunters, and everyone comes home 



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