If you have a deep pan and plenty of frying fat, it is much the best to immerse the material completely in boiling grease, as doughnuts are fried. Let the fat boil until little jets of smoke arise (being careful not to burn the grease). When fat begins to smoke continuously it is de- composing and will impart an acrid taste. When a bread crumb dropped in will be crisp when taken out, the fat is of the right temperature. Then quickly drop in small pieces of the material, one at a time so as not to check the heat. Turn them once while cooking. Remove when done, and drop them a moment on coarse paper to absorb sur- plus grease, or hang them over a row of small sticks so they can drain. Then season. The fry will be crisp, and^ dry enough to handle without soiling the fingers. This is the way for small fish. Travelers must generally get along with shal- low pans and little grease. To fry (or, properly, to saute) in this manner, without getting the ar- ticle sodden and unfit for the stomach, heat the dry pan very hot, and then grease it only enough to keep the meat from sticking (fat meat needs none). The material must be dry when put in the pan (wipe fish with a tow:el) or it will absorb grease. Cook quickly and turn frequently, not jabbing with a fork for tliat would let juice es- cape. Season when done, and serve piping hot. Fat used for frying fish must not be used again for anything but fish. Surplus fat can be kept 52 CAMP COOKERY. in a baking powder can, sealed, for transit, with surgeon's plaster. Chops, fat meats, squirrels, rabbits, and the smaller game birds are best sauted or fricasseed and served with gravy. A fricassee is made of meat or birds cut into small pieces, fried or stewed, and served with gravy. Sausage should be fried over a very gentle fire. BROILING. Fresh meat that is tender enough to escape the boiling pot or the braising oven should either be broiled or roasted before a bed of clear, hard coals. Both of these processes preserve the char- acteristic flavor of the meat and add that piquant, aromatic-bitter "fraste of the fire" which no pan nor oven can impart. Broil when you are in a hurry, but when you have leisure for a good job, roast your meat, basting it frequently with drip- pings from the pan below, so as to keep the sur- face moist and flexible and insure that precise de- gree of browning which delights a gourmet. For broiling, cut the meat at least an inch thick. Only tender pieces are fit for broiling. Venison usually requires some pounding, but don't gash it in doing so. Have a bed of bright coals free from smoke, with clear flaming fire to one side. Sear outside of meat by thrusting for a moment in the flame and turning; then broil be- fore the fire, rather than over it, so as to catch drippings in a pan underneath. Do not season until done. A steak 1 inch thick should be broiled five minutes, I^ inches ten minutes, 2 inches twenty minutes. Serve on hot dish with drippings poured over, or buttered. To broil enough for a party, when you have no MEAT. 53

AI-modernized reading of the original text

If you have a deep pan and plenty of frying fat, it is much the best to immerse the material completely in boiling grease, as doughnuts are fried. Let the fat boil until little jets of smoke arise (being careful not to burn the grease). When fat begins to smoke continuously it is decomposing and will impart an acrid taste. When a bread crumb dropped in will be crisp when taken out, the fat is of the right temperature. Then quickly drop in small pieces of the material, one at a time so as not to check the heat. Turn them once while cooking. Remove when done, and drop them a moment on coarse paper to absorb surplus grease, or hang them over a row of small sticks so they can drain. Then season. The fry will be crisp, and dry enough to handle without soiling the fingers. This is the way for small fish. Travelers must generally get along with shallow pans and little grease. To fry (or, properly, to saute) in this manner, without getting the article sodden and unfit for the stomach, heat the dry pan very hot, and then grease it only enough to keep the meat from sticking (fat meat needs none). The material must be dry when put in the pan (wipe fish with a towel) or it will absorb grease. Cook quickly and turn frequently, not jabbing with a fork for that would let juice escape. Season when done, and serve piping hot. Fat used for frying fish must not be used again for anything but fish. Surplus fat can be kept in a baking powder can, sealed, for transit, with surgeon's plaster. Chops, fat meats, squirrels, rabbits, and the smaller game birds are best sauted or fricasseed and served with gravy. A fricassee is made of meat or birds cut into small pieces, fried or stewed, and served with gravy. Sausage should be fried over a very gentle fire. BROILING. Fresh meat that is tender enough to escape the boiling pot or the braising oven should either be broiled or roasted before a bed of clear, hard coals. Both of these processes preserve the characteristic flavor of the meat and add that piquant, aromatic-bitter "fraste of the fire" which no pan nor oven can impart. Broil when you are in a hurry, but when you have leisure for a good job, roast your meat, basting it frequently with drippings from the pan below, so as to keep the surface moist and flexible and insure that precise degree of browning which delights a gourmet. For broiling, cut the meat at least an inch thick. Only tender pieces are fit for broiling. Venison usually requires some pounding, but don't gash it in doing so. Have a bed of bright coals free from smoke, with clear flaming fire to one side. Sear outside of meat by thrusting for a moment in the flame and turning; then broil before the fire, rather than over it, so as to catch drippings in a pan underneath. Do not season until done. A steak 1 inch thick should be broiled five minutes, I^ inches ten minutes, 2 inches twenty minutes. Serve on hot dish with drippings poured over, or buttered. To broil enough for a party, when you have no

Camp cookery (Kephart)