Cheese and bologna are always good to have
on hand, as sometimes you will figure short of
meat for that meal, and by this way you Save
something handy to substitute very qxiickly.
Then, again, you may be called on to make
lunches when you happen to have no cold
meats. You know while in camp there are so
many side trips and hikes that there are always
calls for lunches. There are a great many
other things for which, if you just stop and
think over, you can have on hand for sand-
wiches for lunches, such as cookies bought in
the bulk in 20-lb. tins or packages. They are
good and wiU carry better than cakes. Have
on hand fruit of some kind. These cookies are
good at meal times and will save you a lot of
baking. There £u-e many ways for using cookies
to change about and none to waste and go stale
like cake will.
In making up bills of fare, save aU the work
you can. I have found that by buying the
bulk cookies that they make the best deserts,
simple, labor saving and economical. When
you buy, get the one that will average the most
to the pound; not the sugar coated ones as they
weigh heavy. For a change take and thin
down some jam or jelly and paste two cookies
together and vary it in other ways, such as
desert with cream sauce, as in the cottage
pudding, etc.
MEAT FOR THE PRUDENT BUYER
(A) Quality, color, grain, fat.
(B) Methods of cooking, flavor, fuel and time.
(C) Number to feed, for one meal or more, or
or for left overs.
(£)) The cost, fuel, lard and other ingredients
to complete the meal and the use of sub-
stitutes.
21
(R) Take udvnntafrR of the mnrket.
(F) Pun-hiiHe liirpp nnioiitil.s of meat if a place
for HloriifTo in (ivnilahlo.
(G) Siihstitiiti' fLsh, Kiiiiie, or other less expen-
sive iirticleM.
(H) Left overs one! their utilization.
(/) Careful iih«! of ineat.s, save fata ami Irim-
niirifT).
(J) Use of less exi>ensive cuts of meat.
(A") Careful serving of meat at table.
(L) C'arefnl preparation.
ClicuiMT CailM — How lined:
(A) Uy hiriK slow ox.kiiij;.
(.B) Hy i-hiijipiiiK, KrindiMK to separate the
•t.lM-r.
(C) Hy |>ouM<iing with the flat of the cleaver.
(D) liy the use of vinegar or lemon jui«e.
(E) liy coiti storage or hanging.
Fried Finh: Small fi.sh slioiild he frie<l.
Hour will with Jjonr or coniniriil and fry to
nil"- hrown. Fry in plenty i>f hot lard. Season
and serve and garnish with lenmn if you have
it.
Many of the compounds on the market arc
better than jmre lard for fisli frying.
Cooking Finli on tlii> llikr: If you don't
vsant to hollu-r alHiut frving your fish, try
broiling or skewing your li.sh on a forketl stick.
<'ut a tliin straight green lind>, shariN>n at
the end. String a lish and a sice of baron,
alternate until you have the cpnuitity for your
meal. Hold omt vour cam|> fin* and turn
often. Hot coals are Ih" IhsI. C,M)k till <lone.
You may use a forkc"*! sti« k. sharpened at the
two iMiinIs of the fork. Spike your lish through
the l>ack from the inside, vsilh a thin sli<e of
bacon on the inside of the fish. The In-st way
is to fiv a log along the fire to prop your stick
on for broiling.
Page 8
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Cheese and bologna are always good to have
on hand, as sometimes you will figure short of
meat for that meal, and by this way you Save
something handy to substitute very qxiickly.
Then, again, you may be called on to make
lunches when you happen to have no cold
meats. You know while in camp there are so
many side trips and hikes that there are always
calls for lunches. There are a great many
other things for which, if you just stop and
think over, you can have on hand for sand-
wiches for lunches, such as cookies bought in
the bulk in 20-lb. tins or packages. They are
good and wiU carry better than cakes. Have
on hand fruit of some kind. These cookies are
good at meal times and will save you a lot of
baking. There £u-e many ways for using cookies
to change about and none to waste and go stale
like cake will.
In making up bills of fare, save aU the work
you can. I have found that by buying the
bulk cookies that they make the best deserts,
simple, labor saving and economical. When
you buy, get the one that will average the most
to the pound; not the sugar coated ones as they
weigh heavy. For a change take and thin
down some jam or jelly and paste two cookies
together and vary it in other ways, such as
desert with cream sauce, as in the cottage
pudding, etc.
MEAT FOR THE PRUDENT BUYER
(A) Quality, color, grain, fat.
(B) Methods of cooking, flavor, fuel and time.
(C) Number to feed, for one meal or more, or
or for left overs.
(£)) The cost, fuel, lard and other ingredients
to complete the meal and the use of sub-
stitutes.
21
(R) Take udvnntafrR of the mnrket.
(F) Pun-hiiHe liirpp nnioiitil.s of meat if a place
for HloriifTo in (ivnilahlo.
(G) Siihstitiiti' fLsh, Kiiiiie, or other less expen-
sive iirticleM.
(H) Left overs one! their utilization.
(/) Careful iih«! of ineat.s, save fata ami Irim-
niirifT).
(J) Use of less exi>ensive cuts of meat.
(A") Careful serving of meat at table.
(L) C'arefnl preparation.
ClicuiMT CailM — How lined:
(A) Uy hiriK slow ox.kiiij;.
(.B) Hy i-hiijipiiiK, KrindiMK to separate the
•t.lM-r.
(C) Hy |>ouM<iing with the flat of the cleaver.
(D) liy the use of vinegar or lemon jui«e.
(E) liy coiti storage or hanging.
Fried Finh: Small fi.sh slioiild he frie<l.
Hour will with Jjonr or coniniriil and fry to
nil"- hrown. Fry in plenty i>f hot lard. Season
and serve and garnish with lenmn if you have
it.
Many of the compounds on the market arc
better than jmre lard for fisli frying.
Cooking Finli on tlii> llikr: If you don't
vsant to hollu-r alHiut frving your fish, try
broiling or skewing your li.sh on a forketl stick.
<'ut a tliin straight green lind>, shariN>n at
the end. String a lish and a sice of baron,
alternate until you have the cpnuitity for your
meal. Hold omt vour cam|> fin* and turn
often. Hot coals are Ih" IhsI. C,M)k till <lone.
You may use a forkc"*! sti« k. sharpened at the
two iMiinIs of the fork. Spike your lish through
the l>ack from the inside, vsilh a thin sli<e of
bacon on the inside of the fish. The In-st way
is to fiv a log along the fire to prop your stick
on for broiling.