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SCOUTING FOR GIRLS 
cold water, 1 egg, 2 raw potatoes cut in pieces, 2 ozs. 
butter, frying oil, 2 tablespoons milk. Boil codfish and 
potatoes together for about 10 minutes, mash, add 1 
beaten egg, butter size of small egg (about 2 ozs.), 2 
tablespoons milk and stir thoroughly. This mixture 
should be about the consistency of stiff .oatmeal. Heat 
small amount of frying oil in pan. Drop batter from 
large spoon into hot oil. When brown, turn and cook 
on other side. Each patty should cook about three min- 
utes to the side, about six minutes for the whole. 
Fried Ham — Boil in frying pan for about 5 minutes, 
then pour off water and fry about two minutes on each 
side. 
Fried Bacon — Fry gently until fat is tried out. (Save 
drippings.) Bacon may also be fried on a hot rock, or 
cooked on sharp pointed stick with forked ends. 
Fried Country Saucage — Fry sausages over moderate 
fire for about 15 minutes till they are brown. 
Corn Beef Hash — Carry with the ingredients already 
prepared 1 part corned beef, chopped, 2 parts chopped 
cold boiled potatoes. Melt butter or suet into the frying 
pan. Fry. 
Vegetables 
Boiled Potatoes— Clean and scrape potatoes. Do not 
peel. Have water boiling and salted before putting po- 
tatoes in pot and keep water boiling until potatoes are 
soft. Large ones take about 25 minutes to cook. Plan 
to serve the meal about 25 minutes after the potatoes 
are put on the fire, for they are best served hot. When 
potatoes are cooked, drain water and keep hot until 
served. 
Fried Potatoes — Slice cold boiled potatoes uniformly 
and fry in hot butter until brown. 
Fried Raw Potatoes — Slice raw potatoes uniformly. 
