Camp cookery (Kephart)

To bake in the ashes: remove one outer husk, stripping off the silk, break off about an inch of the silk end, and twist end of husks tightly down over the broken end. Then bake in the ashes and embers as directed for potatoes. Time, about one hour. To boil: prepare as above, but tie the ends of husks; this preserves the sweetness of the corn. Put in enough boiling salted water to cover the ears. Boil thirty minutes. Like potatoes, corn is injured by over-boiling. When cooked, cut off the butt and remove the shucks. Cold boiled corn may be cut from the cob and fried, or mixed with mashed potatoes and fried. Greens. — One who camps early in the season can add a toothsome dish, now and then, to his menu by gathering fresh greens in the woods and marshes.* As a salad (watercress, peppergrass, dandelion, wild mustard, sorrel, etc.) : wash in cold salted water, if necessary, although this abstracts some of the flavor; dry immediately and thoroughly. * Nearly a hundred edible wild plants, besides mushrooms and fruits, are discussed in my Campinff and Woodcraft, Chap. XVII. Break into convenient pieces^ rejecting tough stems. Prepare a simple French dressing, thus; 1 tablespoonful vinegar, 3 tablespoon fuls best olive oil, % teaspoonful salt, 14 teaspoonful black pepper. Put salt and pepper in bowl, gradually add oil, rubbing and mixing till salt is dissolved; then add by degrees the vinegar, stirring continuously one minute. In default of oil, use cream and melted butter; but plain vinegar, salt, and pepper will do. Pour the dressing over the salad, turn the latter "upside down, mix well, and serve. A scalded salad is prepared in camp by cutting bacon into small dice, frying, adding vinegar, pepper, and a little salt to the grease, and pouring this, scalding hot, over the greens. Greens may be boiled with salt pork, bacon, or other meat. To boil them separately: first soak in cold salted water for a few minutes, then drain well, and put into enough boiling salted water to cover, pressing them down until the pot is full. Cover, and boil steadily until tender, which may be from twenty minutes to an hour, depending upon kind of greens used. If the plants are a little older than they should be, parboil in water to which a little baking soda has been added; then drain, and continue boiling in plain water, salted. Some greens are improved by chopping fine after boiling, putting in hot frjdng-pan with a tablespoonful of butter and some salt and pepper, and stirring until thoroughly heated. Poke stalks are cooked like asparagus. They should not be over four inches long, and should show only a tuft of leaves at the top; if much older than this, they are unwholesome. Wash the stalks, scrape them, and lay in cold water for an hour; then tie loosely in bundles, put in a kettle of boiling water, and boil three-fourths of an hour, or until tender; drain, lay on buttered toast, dust with pepper and salt, cover with melted butter, and serve. Jerusalem artichokes must be watched when boiling and removed as soon as tender; if left longer in tlie water they harden.