Camp cookery (Milam, for Boy Scouts)

Codfish Balls Shred the fish into small pieces. Pare some potatoes (1 cup of fish to 1 pint of raw potatoes). Cook the potatoes until soft, drain off the water, and mash fish with them. Beat until light, add seasoning, and shape into cakes. Fry in very hot fat. Stewed Codfish Soak over night in cold water. Place in pot of fresh cold water and heat slowly until soft. Codfish Hash Mash stewed codfish with potatoes and onions, season, and fry like corned beef hash. Fish Chowder Cut two or three small slices of pork or bacon and fry out in a kettle. Put in 3 or 4 onions, then a cup of fish cut in slices, 1 cup of potatoes, and ½ cup of dry bread. Season with salt and pepper, add 1 quart of water and stew slowly until well done. Fish Cakes Take cold cooked fish and remove the bones; mince and mix with equal parts of bread crumbs and potatoes. Season well and fry in a little fat. Brown well on both sides. These are improved by the addition of a little onion. Fish Baked This method of cooking fish is delicious, and a variation from the usual frying. Clean the fish, but do not scale; leave head, tail and fins intact, and puta strip of bacon in each fish. Dig a hole large enough for the fish to lie in with several inches to spare. Build a fire in it and get a good hot bed of coals. Rake out half of them, cover the remainder with an inch of grass, place the fish on the grass, cover with more grass, and pile the rest of the hot coals on top. Cover the hole with a frying pan or flat stones, or earth. The fish may be wrapped in wet paper. It requires at least two hours to cook a small fish in this way; three for a large fish, under five pounds. Fish Planked Shad, flounder, sunfish or any other flat fish may be planked. Cut off the head and tail, split open the back, but leave the belly whole so that the fish may be opened wide like a book and tacked on a plank or piece of bark. Tack some thin slices of bacon or pork to the end of the fish that will be uppermost when before the fire and, if desired, a few slices of raw onion sprinkled with pepper and salt. Sharpen one end of the board and drive it into the ground before a bed of hot coals. Catch the drippings in a tin cup, and baste the fish occasionally until done. Oak, hickory or alder is best for fish planks. Smoked Herrings (1) Scald in boiling water until the skin curls up, then remove head, tail and skin. Clean well. Put into a frying pan with a little bacon fat. Fry slowly for a few minutes. A little vinegar is an improvement. (2) Clean, remove skin, and toast on a stick over the coals. Salmon Creamed Break the cooked salmon into small pieces and heat with about one-half the quantity of milk. Thicken with a little flour and water' batter. Season with salt and pepper. Crabs Crabs are known as "soft shelled" if caught just as the old shell is shed, and "hard shelled" when the shell is mature. Crabs are in season from first of April through September. They are cooked in the shell. When cooked the back should be broken off and entrails washed out. They may either be boiled for twenty minutes in salted water or sea water without addition of more salt. Clams