SCOUTING FOR GIRLS 
361 
turning to prevent burning. Turn about every y 2 min- 
ute. As portions of the skin show signs of getting too 
brown baste them with a few drops of hot water from a 
large spoon. This also tends to keep them moist. The 
poultry may be cooked by propping the wire broiler up- 
right six to nine inches from a blazing fire. Often 
the poultry is started this way and finished over the 
coals, as this saves considerable time in waiting for the 
fire to burn down. The chicken or duck may be hung 
close to the fire by a wire from a slanting pole, revolving 
frequently. An hour is required to roast poultry. 
Stew - — Cut meat in small pieces, brown in frying pan 
(use drippings), remove and place in stew pan in which 
there is sufficient water to cover stew. Cut vegetables 
in small pieces, place in frying pan a few minutes- — long 
enough to soften — place in stew pan, season with salt 
and pepper, cook one-half hour — add flour thickening 
(water and flour), cover with enough water to prevent 
stew becoming dry and bury in hot oven for two or 
three hours. 
Broiled Fish — Place in wire broiler, rubbing broiler 
first with salt pork or lard to prevent sticking, and broil 
over coals for about 20 minutes. All fish that is broiled 
should be served with a little butter sauce. 
Frying Pan Dishes 
Fried Fish— Cut the fish in pieces; that is, serving 
portions. Roll fish in cornmeal (this is not absolutely 
necessary). Fry for about 20 minutes (depending upon 
thickness of fish) over hot fire, in about 2 tablespoons 
of heated frying oil. Tried-out bacon, salt pork, lard, 
crisco, or prepared cooking oil may be used. 
Fish Balls — Fish balls prepared at home and carried 
along make good camp food. For group of eight: In- 
gredients — 1 bowl dried codfish soaked several hours in 
