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On Camp Cookery
by
ITEM–Oatmeal in which is boiled almost to the dissolving point a third as much rice.
These latter two dishes taste entirely unlike each other or their separate ingredients. They are moreover great in nutrition.
ITEM–Boiled rice and raisins.
ITEM–Dish number three with raisins.
ITEM–Rice boiled with raisins, sugar sprinkled on top, and then baked.
ITEM–Ditto with dish number three.
All these are good–and different.
Some people like to cook and have a natural knack for it. Others hate it. If you are one of the former, select a propitious moment to suggest that you will cook, if the rest will wash the dishes and supply the wood and water. Thus you will get first crack at the fire in the chill of morning; and at night you can squat on your heels doing light labor while the others rustle.
In a mountain trip small stout bags for the provisions are necessary. They should be big enough to contain, say, five pounds of corn-meal, and should tie firmly at the top. It will be absolutely labor lost for you to mark them on the outside, as the outside soon will become uniform in color with your marking. Tags might do, if occasionally renewed. But if you have the instinct, you will soon come to recognize the appearance of the different bags as you recognize the features of your family. They should contain small quantities for immediate use of the provisions the main stock of which is carried on another pack-animal. One tin plate apiece and “one to grow on”; the same of tin cups; half a dozen spoons; four knives and forks; a big spoon; two frying-pans; a broiler; a coffee-pot; a Dutch oven; and three light sheet-iron pails to nest in one another was what we carried on this trip. You see, we had horses. Of course in the woods that outfit would be materially reduced.
For the same reason, since we had our carrying done for us, we took along two flat iron bars about twenty-four inches in length. These, laid across two stones between which the fire had been built, we used to support our cooking-utensils stove-wise. I should never carry a stove. This arrangement is quite as effective, and possesses the added advantage that wood does not have to be cut for it of any definite length. Again, in the woods these iron bars would be a senseless burden. But early you will learn that while it is foolish to carry a single ounce more than will pay in comfort or convenience for its own transportation, it is equally foolish to refuse the comforts or conveniences that modified circumstance will permit you. To carry only a forest equipment with pack-animals would be as silly as to carry only a pack-animal outfit on a Pullman car. Only look out that you do not reverse it.
Even if you do not intend to wash dishes, bring along some “Gold Dust.” It is much simpler in getting at odd corners of obstinate kettles than any soap. All you have to do is to boil some of it in that kettle, and the utensil is tamed at once.
That’s about all you, as expert cook, are going to need in the way of equipment. Now as to your fire.
There are a number of ways of building a cooking fire, but they share one first requisite: it should be small. A blaze will burn everything, including your hands and your temper. Two logs laid side by side and slanted towards each other so that small things can go on the narrow end and big things on the wide end; flat rocks arranged in the same manner; a narrow trench in which the fire is built; and the flat irons just described–these are the best-known methods. Use dry wood. Arrange to do your boiling first–in the flame; and your frying and broiling last–after the flames have died to coals.