In the Open— The National Forests of Washington ^% 



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 serve 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 thick- 

 ened with browned flour, and vegetables may be added — turnips, carrots, etc., 

 cut into small pieces and browned with the meat. 



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

 boiling hard all the time. After 15 or 20 minutes, or until a grain feels soft when 

 pressed between the thumb and finger, pour off the water and place the kettle near 

 the fire so that the grains may dry and swell. If cooked longer the rice is likely 

 to become pasty. 



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. 



SIMPLE DESSERTS 



Simple desserts, such as boiled rice served with stewed fruit, or rice cooked in 

 evaporated milk, diluted, and mixed half and half with well-sweetened apple sauce 

 made from evaporated apples, add considerable variety without calling for addi- 

 tional supplies or much extra work. A shortcake could be made with stewed 

 fruit or hot apple sauce, using for the cake the recipe for frying-pan bread. For a 

 change nut bread could be made by adding some broken-up nut meats to the bread 

 dough, or cinnamon buns could be made by adding raisins cut small and spreading 

 sugar and cinnamon over the top before baking. 



BF 



