30 HANDBOOK FOR CAMPERS. 



Salt pork and bacon should be soaked in cold water for an 

 hour or two before broiling or frying. Ham may be covered 

 with boiling water and soaked for half an hour before broiling. 



Game. — The entrails should be taken out as soon as game is 

 killed. If the meat is not to be cooked at once, hang it up in 

 a cool, dry place, birds should be kept in their feathers and 

 animals in their skins. 



Canned goods. — Before using canned goods see that the ends 

 of the cans are sunk in. If the ends are swelled or bulgy, it 

 usually means fermented contents and spoiled goods. 



After a can has been opened pour contents immediately into 

 enamel ware dish. Never leave food in the original cans. 



In the process of canning all canned goods receive a cooking 

 varying in length of time from five minutes to seven hours, 

 according to the character of the goods, and but little further 

 cooking is necessary. 



Boiling. — At high altitudes water boils at temperatures too 

 low to cook with, the decrease in atmospheric pressure lowering 

 the boiling point. This decrease amounts roughly to 1 degree 

 for every 555 feet of ascent. Thus, at 10,000 feet elevation the 

 temperature of boiling water is only 194 degrees. Other 

 methods of cooking are not affected by altitude. 



Beans — Wash and soak over night in cold w^ater. Soft water 

 is preferable; a little baking soda may be used to soften hard 

 water. Drain and put the beans into a pot with enough cold 

 water to cover them plentifully. To 2 quarts of beans add 1 

 teaspoonful of bicarbonate of soda ; cover and boil for 15 min- 

 utes. Remove tlie scum as it rises. Pour off the water ; replace 

 with boiling water. Cover and boil steadily for 2 or 3 hours, 

 or until tender. Drain and season with butter, pepper, and salt. 



Rice. — The rice should be thoroughly washed and then placed 

 in a pot with plenty of water (latter at boiling point). Boil, 

 without stirring the rice, for 20 minutes ; throw into a colander, 

 covering same, and let stand several minutes — thus serving a 

 double purpose, allow^ing rice to drain as well as steam. 



The three cardinal points essential to a satisfactory result 

 are : First, water boiling from start to finish ; second, rice un- 

 disturbed while cooking ; third, thorough draining. 



In order to see whether or not rice is done, take out one of 

 the grains and press it between the fingers ; if well done, it will 

 mash easily and feel perfectly soft. 



One pint of rice will swell to 3 pints when cooked and in- 

 crease in w^eight from 14 ounces to 2 pounds. 



One pound of rice contains about three and one-half times as 

 much food as 1 pound of potatoes. 



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