Camping and camp cooking

by Frank A. Bates

Planked Fish:—This is the quintessence of camp cookery, and is so easy that it is a wonder that more people do not use the method. Have a hard wood plank, large enough to hold the fish, laid out flat. And do not throw away the plank after using; it improves with use. Split the fish down the back, as for broiling. Tack it to the plank, skin side down. Skewer on strips of bacon, and stand up before a hot fire. Be sure to have a good sized piece of bacon on the head end, so the dripping fat will baste the fish. Cook until you can easily thrust a sliver into the thickest part of the meat. Take off the plank, and dress with salt, pepper and butter, and do not be afraid to put on enough butter. Lay on all you think the state of the supply will allow, and then shut your eyes and put on another piece. Serve hot.

Baked Fish, Lumberman Style:—Take a fresh caught fish and rub it in soft clay from the river bank, against the scales and gills. When the clay is set a little, roll the whole fish in a blanket of clay, till the body is completely covered. Dry in the heat of the fire for fifteen minutes; bury in the hot coals and ashes till the clay is hard. Rake the brick out of the fire and crack it open with the hatchet. The fish will split in two pieces; the spine can be easily taken out; the “innards” are shrunk to a little ball, which can be flipped off, and the scales are stuck on the clay. Dust on a little salt, and you have a meal fit for—a hungry hunter.

Fried Oysters and Bacon:—(Little Pigs in Blankets):—Cut fat bacon in very thin slices. Lay on each piece a large oyster, dust on a little salt and pepper, and fold the oyster inside the bacon, securing it with a sliver or a wooden toothpick. Heat the fry pan very hot and drop in the “pigs” and cook about four minutes. The bacon must be cut as thin as possible and the “pigs” cooked only enough to make the bacon palatable. Some never eat the bacon at all, but are contented with the flavor it gives the oysters.

Fried Clams:—Shuck out the clams, selecting the large ones. Roll them in cracker crumbs or in corn meal, and fry them in deep fat.

Fish Balls:—Take the fish left over from the fry at dinner and pick out all the bones. Chop up the cold boiled potatoes, in the proportion of one of fish to two of potato, season with salt to taste; break in an egg and mix thoroughly. Form into balls or flat croquettes, and fry in deep fat.

Baked Clams:—Build an oven of rocks, on bottom and sides, top left open. Build a hot fire and keep it burning till there is a heap of hot coals and ashes, and the rocks are heated through. Rake out all the bits of unburned wood which would burn and smoke the bake. Throw on a layer of rock-weed to cover the ashes; lay the clams on this, with a few ears of corn for a relish, cover with more weed and throw an old piece of sail over the heap. Bake till the clams will slip in the shell. Uncover, and serve with melted butter and vinegar.

EGGS.

When they can be procured, eggs are the refuge for the hurried meal, or for lunch; but do not run away with the idea that any old way is right to cook them. A plain boiled egg may be delicious or it may be a clammy mass. Of course individual taste will govern the length of time they are cooked. A soft-boiled egg should be cooked 3 minutes, if dropped in boiling water. If wanted for a cold lunch, put them on in cold water and let them come to a boil, then cook 20 minutes. You will be surprised how mealy and palatable the yolk will be. Some people have the water boiling furiously, then set off the fire, drop in the eggs, cover and let them set 6 minutes.

Fried Eggs:—Grease the fry pan, as if for cooking flapjacks. Have it hissing hot; break the eggs into a cup, one by one, so as to be sure that they are fresh; turn into the fry pan, and when the white, which has run out, is congealed, turn it in toward the center. Cook till it is of the desired consistency. The egg may be turned over, if it is desired that the yolk be hard. Eggs fried in too much fat will be leathery and indigestible, but if a little care be used, and the above directions followed, they may be as easily digested as if soft-boiled.

If egg sandwiches are desired for lunch, put one of the fried eggs between two slices of bread, flavor with salt and pepper. Have the size of the sandwich to fit the single egg. This is better than to make the double egg filling for the whole slice of bread.