Cooking Utensils.--Cookery books.--A book on cooking is of no use at all in the rougher kinds of travel, for all its recipes consist of phrases such as "Take a pound of so-and-so, half a pound of something else, a pinch of this, and a handful of that." Now in the bush a man has probably none of these things--he certainly has not all of them--and, therefore, the recipe is worthless.
Pots and Kettles.--Cooking apparatus of any degree of complexity, and of very portable shapes, can be bought at all military outfitters'; but for the bush, and travelling roughly, nothing is better than a light roomy iron pot and a large strong tin kettle. It is disagreeable to make tea in the same pot that meat is boiled in; besides, if you have only one vessel, it takes a longer time to prepare meals. If possible, take a second small tin kettle, both as a reserve against accidents and for the convenience of the thing. An iron pot, whose lid is the size of the crown of a hat, cooks amply enough for three persons at a time, and can, without much inconvenience, be made to do double duty; and, therefore, the above articles would do for six men. An iron pot should have very short legs, or some blow will break one of them off and leave a hole. Iron kettles far outwear tin ones, but the comparative difficulty of making them boil, and their great weight, are very objectionable. A good tin kettle, carefully cherished (and it is the interest of the whole party to watch over its safety), lasts many months in the bush. Copper is dangerous; but the recipe is given, further on, for tinning copper vessels when they require it. Have the handle of the kettle notched or bored near the place where it joins the body of the kettle, so as to give a holding by which the lid may be tied tightly down; then, if you stuff a wisp of grass into the spout, the kettle will carry water for a journey.
Damaged Pots.--A pot or kettle with a large hole in its bottom, filled up with a piece of wood, has been made to boil water by burying it a little way in the earth and making the fire round it. A hole in the side of a pot can be botched up with clay or wood, so as not to leave it altogether useless.
Substitutes for Pots and Kettles.--It is possible to boil water over a slow fire in many kinds of vessels that would be destroyed by a greater degree of heat. In bark, wooden, skin, and even paper vessels, it is quite possible to boil water. The ruder tribes of the Indian Archipelago use a bamboo to boil their rice: "The green cane resisting the fire sufficiently long for the cooking of one mass of rice." (Crawfurd.) If, however, you have no vessel that you choose to expose to the risk of burning, you must heat stones and drop them into the water it contains; but sandstones, especially are apt to shiver and make grit. The Dacota Indians, and very probably other tribes also, used to boil animals in their own hide. The description runs thus: "They stuck four stakes in the ground, and tied the four corners of the hide up to them, leaving a hollow in the middle; three or four gallons of water, and the meat cut up very fine, were then put in; three or four hot stones, each the size of a 6-lb. cannon-shot, cooked the whole into a good soup." To a fastidious palate, the soot, dirt, and ashes that are usually mixed up with the soup, are objectionable; but these may be avoided by a careful cook, who dusts and wipes the stones before dropping them in. The specific heat of stone is much less than that of water, so that the heating power of a measure of stone is only about one-half of that of an equal measure of equally hot water.
Graters are wanted to grate jerked meat. A piece of tin, punched through with holes, then bent a little, and nailed to a piece of wood, makes a good one.
Sieves.--Stretch parchment (which see) on a wooden hoop, exactly as on a drum-head; let it dry, and prick it with a red-hot iron, else punch it full of small holes.
Plates, to carry.--I have travelled much with plates, knives, forks, etc., for three persons, carried in a flat leather case like a portfolio, which hung from the side of the cook's saddle, and I found it very convenient. It was simply a square piece of leather, with a large pocket for the metal plates, and other smaller ones for the rest of the things; it had a flap to tie over it, which was kept down with a button.
Cups.--Each of the men, on a riding expedition, should carry his own tin mug, either tied to his waist or to his saddle. A wooden bowl is the best vessel for tea, and even for soup, if you have means of frequently washing it: tin mugs burn the lips too much. Wooden bowls are always used in Thibet; they are cut out of the knots that are found in timber.
Spoons.--It is easy to replace a lost spoon by cutting a new one out of hard wood, or by making one of horn. (See "Horn.")
Fireplaces for Cooking.--The most elementary fireplace consists of three stones in a triangle, to support the pot. If stones are not procurable, three piles of mud, or three stakes or green-wood driven into the earth, are an equivalent. Small recesses neatly cut in a bank, one for each fireplace, are much used, when the fuel is dry and well prepared. A more elaborate plan is to excavate a shallow saucer-like hole in the ground, a foot or eighteen inches in diameter, and kneading the soil so excavated into a circular wall, with a doorway in the windward side: the upper surface is curved, so as to leave three pointed turrets, upon which the cooking-vessel rests, as in the sketch. Thus the wind enters at the doorway, and the flames issue through the curved depressions at the top, and lick round the cooking-vessel placed above. The wall is sometimes built of stones.