FROM THE GAME FIELDS. 



37 



CAMPING OUT AND COOKING. 



Cheyenne, Wyo. 

 Editor Recreation : 



When in the woods I live on common 

 food, good and nourishing, that will last, 

 when taken at 5 o'clock a. m., till I get 

 back at night. Every hunter who goes 

 into the woods is nearly sure of his own 

 meat, if not venison, then rabbits or chick- 

 ens; but he should also take some break- 

 fast bacon, as a change and for the grease 

 or lard he can get from it. 



Everybody ought to know how to make 

 bread, but we find among campers many 

 who can not bake it. Light bread should 

 never be made, because it is a great deal 

 of trouble and necessitates extra dishes. 

 Make sour dough or baking powder bread. 

 Four sour dough, mix flour and water 

 with a half teaspoonful of baking soda and 

 let it stand in a warm place till the dough 

 gets sour. Then use enough sour dough 

 according to the flour you have to make a 

 stiff paste. Mix well, but do not make a 

 rock of it. Roll out and bake in a hot 

 oven. For baking powder bread, make 

 same as sour dough and put .3 or 4 table- 

 spoonfuls of lard in flour for shortening. 

 Make into biscuits. They bake quickly 

 and can be used even after they are one or 

 2 days old by being dipped in cold water 

 and warmed. 



Meat may be fried, stewed, baked, etc. 

 When frying bacon, fry till done, then pour 

 off the grease and cook 2 or 3 minutes 

 longer. 



A good way to handle a grouse is to 

 clean it thoroughly, but leave on feathers ; 

 stuff with cooked apples and dumplings ; 

 paste soft clay all over the bird so that no 

 feathers show ; lay in a bed of hot coals 

 and bake till done. Break off the clay and 

 the feathers, skin and leaves will come 

 with it, leaving the pure, juicy meat, which, 

 with gravy, bread, butter, coffee, potatoes, 

 beans, rice and apples will give you a din- 

 ner fit for the gods. Rabbits can be cooked 

 in the same way by leaving on hide. 



When cooking beans, always pour on hot 

 water; cold water chills them, and they 

 take longer to cook. When baking biscuits 

 in a Dutch oven, care should be taken not 

 to burn them. Make common biscuits and 

 have bright hardwood coals. Do not have 

 a blaze or your oven will get too hot. 



Pancakes made of sour dough are good 

 for breakfast. Mix as much flour as you 

 want with half as much sour dough, add 

 salt and mix with cold water into a soft 

 batter. 



When frying potatoes have your frying 

 pan 1-3 full of lard or grease and cover 

 it. This steams the potatoes and does not 

 take long. 



Venison can be dried by cutting it into 

 strips of 6x10x2 inches, leaving no 



bones. It can be dried behind the stove, 

 and is good to take for a lunch. Before 

 drying venison let it lie in saltwater half 

 an hour. 



Rice can be cooked in water with a little 

 salt added. 



For making gravy, take 4 tablespoonfuls 

 of lard, one tablespoonful of flour, a little 

 salt and pepper. Let the flour and lard 

 brown in a frying pan. When brown, add 

 one cup of water and cook till it thickens. 



Canned corn and tomatoes are good to 

 take into camp if you do not need to econ- 

 omize weight, as tomatoes can be served 

 raw and corn can be cooked in 2 minutes 

 in a frying pan with a little grease. Dried 

 fruit should always be taken along, as it is 

 quickly cooked. Dumplings can be made 

 by mixing flour and baking powder, salt 

 and water into a dough. They are good 

 with potatoes, beans, meat, biscuits and 

 rice. 



Pie and cakes are hard to make on a 

 camping trip, as eggs are hard to carry. 



A delicious variation of the monotony of 

 camp fare can be made with little trouble 

 from simple materials, and will set off the 

 Sunday table in a way to make the rusty 

 old camper, far from the haunts of men, 

 think of his mother's table in the days 

 when he wore linsey-woolsey, and lived in 

 the dear old home, before the world had 

 grown little, and sour, and mean. Slice 

 green apples thin, cutting always across the 

 core. Drop these into a thin batter of flour 

 and water, with a spoonful of baking pow- 

 der, a pinch of salt and a dash of pepper. 

 Take them out, slice by slice, each in a big, 

 stirringspoonful of batter, and drop them 

 into a kettle of boiling lard. They will 

 swell out like Democratic politicians, and 

 get presently brown as berries. Served 

 with syrup made from sugar, brown if pos- 

 sible, they will add a gusto to the meal 

 which the habitues of Delmonico's never 

 get with their terrapin or canvasback. 



Should a surplus of meat be cooked at 

 any time, and allowed to stand cold, it may 

 be utilized with potatoes. Cut both up into 

 small chunks, the meat fat and lean, the 

 potatoes peeled, and stew down in kettle 

 or frying pan, keeping covered and season- 

 ing to suit with salt and high with pepper. 



The feast of the camper, on ranges where 

 he may be found, is the roast 'possum, 

 smothered in his own gravy, and garnished 

 Avith sweet potatoes, peeled, and cooked in 

 the same oven or pan. 



Max Brown. 



WHY PROTECT COONS? 



Baltimore, Md. 

 Editor Recreation: 



^ There is much work to be done in this 

 State, and the L. A. S. can be made to 



