Camp cookery (Milam, for Boy Scouts)

Vegetable Soup (Evaporated) To each cup of soup vegetables add 2 cups water and soak for 24 hours. Cook, adding as much water as necessary. Flavor with butter and salt. Meat broth is a good addition. Potato Soup (Granulated) |! 1 cup granulated potatoes 1 1 2 cupsVater 66 1 cup milk 2 tablespoons butter 2 tablespoons flour 2 slices onion chopped fine 2 teaspoons salt Cook potatoes in boiling water until tender and easily mashed. Add the milk and thicken with butter and flour rubbed into paste. Cook well. SOUPS Bean Soup 1 cup beans 2 quarts water }/2 cup tomatoes (may be omitted) 1 slice onion Salt and pepper Boil the beans and water until the beans lose their shape and can be easily mashed up. Add the tomatoes, onions, salt and pepper, boil 5 minutes and serve. Lentils are good combined with beans in this kind of soup, or split peas may be used. Peanut Soup 2 teaspoons flour 2 teaspoons peanut butter 1 pint milk Small amount water Heat milk and stir into it the peanut butter, which has been thinned with a small amount 67 of water to prevent its forming into lumps. Combine the flour with enough water to form a smooth paste, stir this into the hot milk and allow to cook for several minutes in double boiler. Season to taste. Split Pea Soup 1 cup dried split peas 2 quarts water 1 pint milk or 1 pint meat broth 3^2 on on 3 tablespoons fat (butter or bacon fat) 2 tablespoons flour 13^ teaspoons salt Pepper 2 -inch cube fat salt pork Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer 3 or 4 hours, or until soft. Rub through a sieve or mash. Thicken with a batter made from the flour and a little water. Add butter or other fat and seasoning. Dilute with milk or meat broth. Powdered Soups To one tablespoon or more of the pow- dered mixture add 1 cup of cold water. Cook until a thickened soup is formed. These soups may be purchased in some variety — pea, bean, lentil, and turtle. 68 CURING MEATS IN CAMP Sun-dried or Jerked Meat For preserving in this manner meat should be sliced in long thin strips and salt worked in, and allowed to stand for a few hours so that it may be absorbed. It should then be hung over cords or poles in the hot sun to dry for a few days. Pepper may be sprinkled on it or it may be smoked well for a day over a thick smoke on a frame of green twigs. When properly cured, the strips are dry to the touch and have shrunken to one-half of their former size. Cured Fish or Meat In preparing fish for drying, split them along the back, remove the backbones and entrails, salt, and hang them up on a frame over a slow smudge until they are wTell smoked. Then place in a trough made from a soft wood log and cover with a weak brine for about thirty-six hours. Smoke them over a small fire for three days. Meat may be cured by the same process. COOKING MEATS IN CAMP Meat, game and fish may be prepared in numerous ways in camp. They may be stewed, broiled, roasted or fried. The ten- 69 derest parts are best for broiling and roasting. The tougher portions are made more palata- ble by long slow cooking, as stewing and braising. Stewing