Camp cookery (Milam, for Boy Scouts)

Fried Rabbit Rabbits must be very tender for this purpose. Clean, cut into joints; soak for half an hour in salt and water, (1 tablespoon of salt to 1 quart of water) dip in flour and fry brown in one-third cup of lard or substitute. Stewed Rabbit The older rabbits may be stewed. Clean, wash, cut into joints and soak rabbit in salt and water, (one tablespoon salt to one quart water). Put in kettle with cold water enough to cover, salt slightly and stew until tender. Boiled onions (three medium sized to one rabbit) may be added to this stew if desired. Fried Squirrel The young squirrel may be fried. (Follow directions for frying rabbit.) Squirrel Stew This dish may be prepared by substituting squirrel for meat in recipe for Mulligan. Broiled Squirrel Young squirrel or rabbit may be broiled according to directions for roasting a bird. Note: To hold over Fish or Game. Draw as soon as possible, rinse with soda and water (1 tablespoonful of soda to 1 quart of water) ; then with fresh cold water. Wipe dry and rub lightly with a mixture of salt and pepper, and hang in a cool place with a cloth thrown over them. A little soda water will help to sweeten fish from muddy waters. Carp, catfish and other fish taken in stagnant or muddy waters, are improved by soaking over night in fresh water, moderately salted. Bacon Fritters Slice bacon or salt pork, soak in cold water for an hour, roll in cornmeal or flour, and fry in bacon fat. Bacon and Gravy Fry bacon until light brown and crisp. Remove from the pan and stir in some flour, mixing thoroughly with the fat in the pan, fat and flour being in about the following proportions: for 1 cup gravy, 2 tablespoons bacon fat and 2 tablespoons flour. Brown these together and add the cup of hot water gradually, stirring to avoid lumps. Creamed Dried Beef Dilute ½ pint of condensed milk by adding twice the quantity of water. Put over the fire and bring to the boiling point. Stir together about 4 tablespoons flour with enough water to make a thin batter. Add this to the hot milk and stir until it becomes thickened. Add a 1-lb. can of dried beef, or 2 cups of any dried meat or fish, cut in small pieces. Corned Beef Hash Chop some canned corned beef fine, with slices of dried onions. Add two parts of boiled potatoes to one of the meat, cutting up in small pieces. Season with pepper and a little mustard. Put some pork fat in a frying pan, melt, add hash and cook until nearly dry and a brown crust is formed. Evaporated potatoes and onions can be used instead of the Boiled Corned Beef Put the raw meat into enough cold water to cover it. Let it come slowly to a boil, and then simmer until done. Mulligan Put over the fire a joint of beef or mutton placed in cold water, and bring to the boiling point, cooking slowly until tender. Add onions cut in small pieces. Tomatoes, peas, corn, and other vegetables may be added. Cook until vegetables are well done. Thicken with a little flour mixed with a small quantity of water to form a thin batter. Cook for at least ten minutes. Vegetables used in making Mulligan may be fresh, dried, or left-over ones, and the proportions may vary according to the amount available.