Camp cookery (Milam, for Boy Scouts)

Rice Cakes When cold boiled rice is left over, mix with an equal quantity of flour, 34 teaspoon salt, and 1 teaspoon baking powder being added to each cup of the mixture. Then fry as flap-jacks. Cold boiled potatoes or oatmeal may be used in the same way. Rice cakes are -best mixed with the water in which the rice was cooked. COOKING OF CEREALS Many cereal preparations for making break- fast porridge are on the market, put up in one-pound or two-pound packages, paper or tin, with directions for cooking. In nearly all cases, time allowed for cooking is not sufficient unless the dish containing it is brought in di- rect contact with the fire, which is not the best way. Porridge should be cooked in a fireless cooker or over hot water, without stirring. If a double boiler is not procurable, impro- vise one by putting a smaller kettle in a large kettle containing water. Boiled water and salt should always be added to cereals, allow- ing one teaspoon of salt to each cup of cereal. Cornmeal and finely ground preparations should be mixed with cold water before adding them to the boiling water in order to prevent 60 lumping. The diet will be much improved if raisins, dates and figs, which are carried in so little space, are added to the cereals while they are cooking. CEREALS AND VEGETABLES Macaroni and Cheese Cook macaroni in boiling salted water twenty minutes, or until soft. Drain. To each cup of cooked macaroni add J4 cup tomato catsup or 1 cup canned tomatoes (this may be omitted), a little cayenne pepper, salt, and two tablespoons of cheese cut in small pieces. Cover with water or condensed milk, diluted, and bake 15 minutes. Boiled Rice Wash the rice well and sprinkle into a kettle of salted water, boiling hard all the time. After thirty or forty minutes pour off the water and place the kettle near the fire so that the grains may dry and swell. Rice is most satisfactorily cooked in a fireless cooker. Rice and Cheese Boil 1 cup of rice for every six persons, using plenty of water, boiling rapidly to make the grains whole and separate; add 3^2 teaspoon of 61 salt. When tender put a layer of the rice into a pan, then a layer of thinly sliced cheese, salt and pepper, another layer of rice, cheese, etc., until the pan is filled. Pour over this 1 cup of diluted condensed milk, sprinkling pepper over the top, and bake. Baked Beans Soak 1 quart of beans over night in cold water. Drain, and cover with fresh water adding a pinch of soda, and boil for an hour. Pour off this water, add fresh hot water, and cook until the skins burst and the beans seem quite soft. Add to beans and mix: 1 tablespoon salt A little pepper 6 tablespoons molasses x/i cup sugar 4 or 5 slices salt pork or bacon Place in a pan or bean jar, burying the pork in the beans, and bake from 6 to 8 hours. Creamed Lima Beans Soak 1 cup of dried Lima beans for several hours in enough water to cover. Drain. Add 2 pints water and cook slowly until ten- der. Add 1 cup of condensed milk and let simmer for y% hour. Season to taste. 62 Creamed Lentils Use the same method as that used for Creamed Lima Beans. Baked Potatoes Wash the potatoes and bake in a frying pan covered with a lid, or in an oven, or in ashes. Potatoes Boiled in Jackets