s-«*r 



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. 



Muskogee, Ind. Ter. 

 Editor Recreation : 



Last fall I spent 5 weeks on a hunting 

 and camping trip with a party of 4, and 

 most of that time acted as cook. We 

 started with a large box of provisions, in- 

 cluding bread and cake, but as our stock 

 got a soaking the second day out, we were 

 compelled to learn to cook over an open 

 fire. For a time we existed on burned 

 biscuits, half baked biscuits and batter 

 cakes as thick and moist as pies. After 

 many failures I learned to regulate the 

 heat in the Dutch oven, and then cooking 

 was a pleasure. Our utensils were : 



4 white enameled cups, saucers and 

 plates ; the saucers were not used, how- 

 ever. 



2 granite pie pans, small enough to go 

 in the Dutch oven. 



6 tin teaspoons. 



4 knives and forks. 



2 large, heavy spoons. I was sorry they 

 were not of wood. 



1 quart pan. 



12 quart pans. These we used as vege- 

 table dishes at meal time. 



1 pancake turner. 



1 short, sharp knife. 



1 butcher knife. 



1 large iron kettle. 



1 Dutch oven. 



1 frying pan, with long handle. 



1 tin milk pan. 



1 coffee boiler. 



We had several half-gallon lard buckets, 

 in which we packed soda, salt and various 

 small parcels. We made some cloth bags 

 in which to pack parcels of coffee, sugar, 

 beans, etc. 



When moving camp I found it conven- 

 ient to cut slices of bacon in the morning 

 and mix some cornmeal with salt and bak- 

 ing powder. Then at noon we did not 

 have to unpack the large boxes. 



As nearly as I can remember our supply 

 of groceries consisted of these items: 



Bacon, 12 pounds. 



Coffee, 8 pounds. 



Sugar, 7 pounds. 



Navy beans, 2 or 3 quarts. 



Condensed milk, 3 cans. 



Cornmeal, 75 pounds. 



Flour, 25 pounds. 



Salt, 4 pounds. 



Pepper, 1-2 ounce. 



Butter, 10 pounds. 



Yeast, 3 cakes. 



Apples, 1 peck. 



Sorghum, 11 gallons. 



Soda, 1 package. 



Baking powder, 1 pound. 



Sometimes we got a few potatoes, and 

 sometimes sweet or sour milk. Once we 

 bought some eggs, and I made a cake. 

 We ate it, for we were hungry, but it was 

 not a genuine success. 



We had squirrels, quails, ducks, wild tur- 

 keys and venison, which our hunters killed, 

 but between times we used a great deal of 

 bacon. 



Our easiest and most satisfactory menu 

 for all occasions was : Fried bacon, gravy, 

 batter cakes, coffee. 



Cut the bacon in thin slices and fry it 

 crisp and brown, but do not let the edges 

 burn. Take out on a plate and pour 

 off almost all the grease. Make the 

 gravy by adding y 2 cup of flour and 

 1 teaspoonful of salt to the remaining 

 grease in the frying pan. Stir well, add 2 

 cups of water and let it boil up once. 



We had but one frying pan, so I used a 

 tin pail for a gravy boat, and washed out 

 the frying pan to make the cakes in. 



Use the bacon grease to grease the fry- 

 ing pan for the cakes. For batter cakes, 

 here are several rules to suit various condi- 

 tions and tastes : 



No. 1. 



1 quart sour milk. 



1 teaspoonful salt. 



1 teaspoonful soda. 



Sufficient corn meal or flour to make a 

 thin batter. 



The cakes are nicer the thinner they 

 are made. 



No. 2. 



1 quart water. 



2 teaspoonfuls baking powder. 



1 teaspoonful salt. 

 Corn meal or flour. 



No. 3. 



2 cupfuls corn meal. 

 1 teaspoonful salt. 



Water enough to make it wet, but not a' 

 thin batter as for the other rules. 



An egg or 2 improves batter cakes, but 

 is seldom found in a camper's outfit. 

 Biscuit. 



1 quart flour. 



2 tablespoonfuls grease. 



2 teaspoonfuls baking powder. 



1 teaspoonful salt. 



Mix thoroughly, then add water enough 

 to moisten almost all the flour, leaving a 

 little dry flour in the -bottom of the pan 

 to keep the fingers floured while moulding 

 the biscuit. Make the biscuit about the size 

 of an egg; lay them on a pie pan, and put in 

 the oven. Do not bury thcoven in coals; 



443 



