Stew—Cut meat in small pieces, brown in frying pan (use drippings), remove and place in stew pan in which there is sufficient water to cover stew. Cut vegetables in small pieces, place in frying pan a few minutes—long enough to soften—place in stew pan, season with salt and pepper, cook one-half hour—add flour thickening (water and flour), cover with enough water to prevent stew becoming dry and bury in hot oven for two or three hours.
Broiled Fish—Place in wire broiler, rubbing broiler first with salt pork or lard to prevent sticking, and broil over coals for about 20 minutes. All fish that is broiled should be served with a little butter sauce.
Frying Pan Dishes
Fried Fish—Cut the fish in pieces; that is, serving portions. Roll fish in cornmeal (this is not absolutely necessary). Fry for about 20 minutes (depending upon thickness of fish) over hot fire, in about 2 tablespoons of heated frying oil. Tried-out bacon, salt pork, lard, Crisco, or prepared cooking oil may be used.
Fish Balls—Fish balls prepared at home and carried along make good camp food. For group of eight: Ingredients—1 bowl dried codfish soaked several hours in cold water, 1 egg, 2 raw potatoes cut in pieces, 2 ozs. butter, frying oil, 2 tablespoons milk. Boil codfish and potatoes together for about 10 minutes, mash, add 1 beaten egg, butter size of 1/2 small egg (about 2 ozs.), 2 tablespoons milk and stir thoroughly. This mixture should be about the consistency of stiff oatmeal. Heat small amount of frying oil in pan. Drop batter from large spoon into hot oil. When brown, turn and cook on other side. Each patty should cook about three minutes to the side, about six minutes for the whole.
Fried Ham—Boil in frying pan for about 5 minutes, then pour off water and fry about two minutes on each side.
Fried Bacon—Fry gently until fat is tried out (Save drippings.) Bacon may also be fried on a hot rock, or cooked on sharp pointed stick with forked ends.
Fried Country Sausage—Fry sausages over moderate fire for about 15 minutes till they are brown.
Corn Beef Hash—Carry with the ingredients already prepared 1 part corned beef, chopped, 2 parts chopped cold boiled potatoes. Melt butter or suet into the frying pan. Fry.
Vegetables