(1) Clams are procurable from sandy beaches at low tide. Open shell with knife and remove body using the soft part, which is most digestible. Roll in flour and fry. (2) Clams in shells may be placed on sea- weed over live coals and baked. (3) The necks of the long-neck clams are used as follows: Split open lengthwise; scald to remove skin and sand. Run through grinder, or chop in a bowl, and use in chowder or soups. 82 Mussels Mussels are in season through December to May. They should be avoided if taken in water near mouth of streams likely to be polluted with sewage. Only those which are under water all the time should be used. They are taken on the rocks at low tide. Wash well. Place very near a hot fire, and roast until the shell opens. The fibrous part is poisonous, and only the yellow mussels should be used. This mussel is served with salt and butter, or may be ground or chopped, and used as clams in chowder or soups. Pot Pie Fill a Dutch oven or kettle two-thirds full with fresh mutton or beef, and cook until tender. Add three or four potatoes, peeled and sliced, and two onions cut in small pieces. Return to the fire and cook until the vege- tables are half done, ' then spread a dough over the top made of the following ingredients: 2 cups flour 4 teaspoons baking powder Y2 teaspoon salt 5 tablespoons fat Water or condensed milk to make a soft dough✪ Pot Pie. Cover the kettle with a lid, heap- 83 ing coals on top, and bake the pie until the crust is browned. Stew and Dumplings Make a stew out of the meat, remove the bones. About twenty minutes before serving add sliced potatoes and onions, and drop in by the tablespoonful a cup of soft biscuit dough✪ Stew and Dumplings. Put on the cover and boil until done. Avoid burning. Meat Gravy Take equal quantities of hot meat fat and flour, stir until well browned, and add one pint of boiling water or condensed milk to four tablespoons of flour✪ Meat Gravy. Cook five minutes, sea- son with salt and pepper. DESSERTS Dried-Fruit Sauce Soak 1 cup of fruit in 3 cups of cold water for at least 2 hours; over night is better. Cook slowly until tender. Add sugar, the amount depending upon the fruit✪ Dried-Fruit Sauce, and cook 15 or 20 minutes. Any kind of dried fruit, as loganberries, rhubarb, peaches, prunes, etc., may be used for sauce. Dried-Apple Jelly 1 pound of evaporated apples. 84 Stew apples in 1^ quarts of water, remove apples and use as sauce. There should be left 1 quart of hot juice. Into it put 1 pound of sugar (2 cups)✪ Dried-Apple Jelly. Boil without stirring until the juice becomes sirupy and two drops fall from the side of a spoon at once. Pour into a jar or cup. This makes 1 pint of jelly. Dried-Fruit Pie Crust lj^ cups flour 34 teaspoon salt J^ teaspoon baking powder 6 tablespoons fat 34 cup water (about)✪ Dried-Fruit Pie Mix flour, salt and baking powder together, rub in the fat, then add the water a little at a time until a stiff dough is formed. Avoid stirring this, as that will make it tough. Roll out, line a pan, and fill with any cooked fruit. Cover with a crust and bake. Deep English Pie 1 cup flour 2 teaspoons baking powder 34 teaspoon salt 2 tablespoons fat 2 tablespoons sugar 85 Enough condensed milk or water to make a soft dough✪ Deep English Pie.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

(1) Clams are procurable from sandy beaches at low tide. Open shell with knife and remove body using the soft part, which is most digestible. Roll in flour and fry. (2) Clams in shells may be placed on sea- weed over live coals and baked. (3) The necks of the long-neck clams are used as follows: Split open lengthwise; scald to remove skin and sand. Run through grinder, or chop in a bowl, and use in chowder or soups. 82 Mussels Mussels are in season through December to May. They should be avoided if taken in water near mouth of streams likely to be polluted with sewage. Only those which are under water all the time should be used. They are taken on the rocks at low tide. Wash well. Place very near a hot fire, and roast until the shell opens. The fibrous part is poisonous, and only the yellow mussels should be used. This mussel is served with salt and butter, or may be ground or chopped, and used as clams in chowder or soups. Pot Pie Fill a Dutch oven or kettle two-thirds full with fresh mutton or beef, and cook until tender. Add three or four potatoes, peeled and sliced, and two onions cut in small pieces. Return to the fire and cook until the vege- tables are half done, ' then spread a dough over the top made of the following ingredients: 2 cups flour 4 teaspoons baking powder Y2 teaspoon salt 5 tablespoons fat Water or condensed milk to make a soft dough. Cover the kettle with a lid, heap- 83 ing coals on top, and bake the pie until the crust is browned. Stew and Dumplings Make a stew out of the meat, remove the bones. About twenty minutes before serving add sliced potatoes and onions, and drop in by the tablespoonful a cup of soft biscuit dough. Put on the cover and boil until done. Avoid burning. Meat Gravy Take equal quantities of hot meat fat and flour, stir until well browned, and add one pint of boiling water or condensed milk to four tablespoons of flour. Cook five minutes, sea- son with salt and pepper. DESSERTS Dried-Fruit Sauce Soak 1 cup of fruit in 3 cups of cold water for at least 2 hours; over night is better. Cook slowly until tender. Add sugar, the amount depending upon the fruit, and cook 15 or 20 minutes. Any kind of dried fruit, as loganberries, rhubarb, peaches, prunes, etc., may be used for sauce. Dried-Apple Jelly 1 pound of evaporated apples. 84 Stew apples in 1^ quarts of water, remove apples and use as sauce. There should be left 1 quart of hot juice. Into it put 1 pound of sugar (2 cups). Boil without stirring until the juice becomes sirupy and two drops fall from the side of a spoon at once. Pour into a jar or cup. This makes 1 pint of jelly. Dried-Fruit Pie Crust lj^ cups flour 34 teaspoon salt J^ teaspoon baking powder 6 tablespoons fat 34 cup water (about) Mix flour, salt and baking powder together, rub in the fat, then add the water a little at a time until a stiff dough is formed. Avoid stirring this, as that will make it tough. Roll out, line a pan, and fill with any cooked fruit. Cover with a crust and bake. Deep English Pie 1 cup flour 2 teaspoons baking powder 34 teaspoon salt 2 tablespoons fat 2 tablespoons sugar 85 Enough condensed milk or water to make a soft dough.

Camp cookery (Milam, for Boy Scouts)