Camp cookery (Milam, for Boy Scouts)

Wash potatoes thoroughly and cut a small piece from each end, which gives vent to the steam and keeps the potatoes from bursting. Put them into cold water (not boiling) and cook gently but continuously, adding salt to the water at first. When done drain the water off, and dry before the fire and serve. Fried Potatoes Wash and pare potatoes, cut in thin strips lengthwise, and dry on a clean towel. Fry in fat. Drain and sprinkle with salt. Cold boiled potatoes may be used in place of fresh ones. Spinach Saute Soak dried spinach in a small amount of cold water until it has absorbed a good deal. Boil in the same water until soft. To each cup of this boiled spinach add 1 tablespoon butter or bacon fat 1 teaspoon lemon juice or vinegar Salt and pepper to taste Melt fat, add spinach, sprinkle with seasonings, and cook slowly until the fat is absorbed. Add the lemon juice or vinegar and serve. Creamed Spinach Soak and cook spinach as in above recipe. To each cup of boiled spinach add 1 tablespoon butter or bacon fat 1 tablespoon flour 1/2 cup milk Salt and pepper Melt fat in frying pan, add the cooked spinach, cook for a few minutes, sprinkle with flour and seasonings, stir, add milk gradually. Cook for 5 minutes. Boiled Hominy Hominy may be soaked in cold water, and cooked until soft and tender, or boiled without soaking, which will require about an hour. Use 1 cup hominy to 4 cups water. Season to taste. Milk may be added, or bacon fat is also good. Fried Hominy Boiled hominy when fried in bacon fat makes a very acceptable dish. Dried Vegetable Dishes All dried vegetables should be soaked in water to cover for a period of 24 hours if possible. They then require long, slow cooking, using this same water. Mashed Squash Soak squash 12 hours in the proportion of 3 parts of water to 1 part squash. Boil slowly in the same water 30 to 40 minutes. Mash well, add butter, salt, and pepper. Serve. Mashed Potato Soak 12 hours in the proportion of 3 parts of water to 1 part potatoes. Boil in the same water 45 minutes to 1 hour. Drain, steam 5 minutes, mash. Add butter, salt, pepper, and a little hot milk. Beat with a fork until creamy. Creamed Vegetables Potatoes, turnips, carrots, and onions which have been soaked and cooked according to the above directions make delicious creamed dishes by adding to them a sauce in the following proportions: For each cup of cooked vegetables make a sauce from 1/2 cup milk, 1 tablespoon fat, and 1 tablespoon flour. Combine flour and the fat, add milk and cook well. Add vegetables and season to taste. Buttered Vegetables Turnips, beets, beans, carrots, and onions cooked according to the above directions are good when served with melted butter or bacon fat. Glazed Carrots Soak and cook carrots until tender. Place in a buttered baking dish and cover with a sirup made by boiling 3 tablespoons sugar with a little water. Dot over bits of butter and bake in a slow oven for 1/2 hour. Hashed Brown Potatoes Soak and cook potatoes until tender. Cut in small pieces, place in a frying pan and brown in butter or bacon fat. Mashed Turnips Soak and cook turnips until tender. Mash, flavor with butter or bacon fat. Serve.