Vacation Land — The National Forests in Oregon ^^'^ 



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little jets of smoke arise (being careful not to burn the grease), then quickly drop in 

 small pieces of the material, one at a time so as not to check the heat, turn them 

 occasionally while cooking. Remove when done and place on a coarse paper that 

 will absorb surplus fat. The above method is an excellent way to cook small fish. 



When only shallow pans and little grease are available, to fry (or, properly, to 

 saute) in this manner without getting the article grease-cooked, heat the dry pan 

 very hot and then add just enough grease to keep the meat from sticking (fat meat 

 needs none). The material should be dry when put into the pan or it will absorb 

 grease. Cook quickly and turn frequently. Season when done and serv^e hot. 



Stewing. — Stewing is a very desirable way of cooking coarse and tough pieces 

 of meat. Put the meat cut into small cubes into a hot frying pan. Let it brown, 

 add a small quantity of sugar, if desired, and sliced onions. Cook until the onions 

 are tender, then pour the contents of the frying pan into the stew pan, and add 

 enough boiling water to cover the meat and let it simmer gently for two or three 

 hours. Flavor with salt, pepper, herbs, or curry powder. This dish may be 

 thickened with browned flour, and vegetables may be added — turnips, carrots, 

 etc., cut into small pieces and browned with the meat. 



Boiled Rice. — Wash the rice well and sprinkle into a kettle of salted water, 

 boiling hard all the time. After 30 or 40 minutes pour off the water and place the 

 kettle near the fire so that the grains may dry and swell. 



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. 



Dried or Evaporated Fruit. — ^Wash and pick over the fruit, soak over night 

 in the water (cold) it is to be cooked in, using only enough water to cover the fruit. 

 Simmer from 2 to 3 hours ; sweeten before removing from fire. Do not use an iron 

 vessel, or permit the fruit to boil hard. Keep closely covered. 



ErbswursT. — To one tablespoon of the powdered peas, bacon, etc., add one 

 cup of cold water. Cook until a thickened soup is formed. This soup may be had 

 in the form of sausage covered with paraffin paper, weighing a quarter of a pound or 

 a half pound. Four kinds are made, so that there is a variety; pea, bean, lentil, and 

 turtle. One brand of soup sausage, weighing 4 ounces, sells for about 10 cents and 

 will make from four to six meals. The Army emergency ration costs 35 to 40 cents 

 each. 



