Camera Snap Shots

One of the party should take a small folding camera. Photographs of the trip are always of great pleasure and memory revivers. A practical and convenient method of carrying small folding cameras represents an ordinary belt to which a strap with a buckle has been attached, which is run through the loops at the back of the camera case. The camera may be pushed around the belt to the point where it will be least in the way.

Camp Lamp

A very convenient lamp to use on a hike is the Baldwin Camp Lamp made by John Simmons Co., 13 Franklin Street, New York City. It weighs only five ounces when full; is charged with carbide and is but 4-3/4 inches high. It projects a strong light 150 feet through the woods. A stiff wind will not blow it out. It can be worn comfortably in your hat or belt.

Handy Articles

A boy of ingenuity can make a number of convenient things. A good drinking cup may be made from a piece of bark cut {149} in parallelogram shape twisted into pyramid form and fastened with a split stick. A flat piece of bark may serve as a plate. A pot lifter may be made from a green stick about 18 inches long, allowing a few inches of a stout branch to remain. By reversing the same kind of stick and driving a small nail near the other end or cutting a notch in it, it may be used to suspend a kettle over a fire. A novel candlestick is made by opening the blade of a knife and jabbing it into a tree; upon the other upturned blade put a candle. A green stick having a split which will hold a piece of bread or meat makes an excellent broiler. Don't pierce the bread or meat. Driving a good-sized stake into the ground at an angle of 45 degrees and cutting a notch on which may be suspended a kettle over a fire will provide a way of boiling water quickly.

Building the Fireplace

Take two or three stones and build a fireplace, a stick first shaved and then whittled for shavings, a lighted match, a little blaze, some bark and dry twigs added, a few small sticks, place the griddle over the fire and you are ready to cook the most appetizing griddle-cakes.

After the cakes are cooked, fry slices of bacon upon the griddle; in the surplus fat fry slices of bread, then some thinly sliced raw potatoes done to a delicious brown. Here is a breakfast capable of making the mouth of a camper water.

Another way: Place the green logs side by side, closer together at one end than the other. Build the fire between. On the logs over the fire you can rest a frying-pan, kettle, etc. To start the fire have some light, dry wood split up fine. When sticks begin to blaze, add a few more of larger size and continue until you have a good fire. To prevent the re-kindling of the fire after it is apparently out, pour water over it and soak the earth for the s.p.a.ce of two or three feet around it. This is very important, for many forest fires have started through failure to observe this caution.

COOKING RECEIPTS Cooking for Hikes and Over-night Camps

The following tested receipts are given for those who go on hikes and over-night camps:

Griddle-cakes

Beat one egg, tablespoonful of sugar, one cup diluted condensed milk or new milk. Mix enough self-raising flour to {150} make a thick cream batter. Grease the griddle with rind or slices of bacon for each batch of cakes. Be sure to have the griddle hot.

Bacon

Slice bacon quite thin; remove the rind, which makes slices curl up.

Fry on griddle or put on a sharp end of a stick and hold over the hot coals, or better yet remove the griddle, and put on a clean, flat rock in its place. When hot lay the slices of bacon on the rock and broil.

Keep turning so as to brown on both sides.

Canned Salmon on Toast

Dip slices of stale bread into smoking hot lard. They will brown at once. Drain them. Heat a pint of salmon, picked into flakes, season with salt and pepper and turn in a tablespoonful of melted b.u.t.ter.

Heat in a pan. Stir in one egg, beaten light, with three tablespoonfuls evaporated milk not thinned. Pour the mixture on the fried bread.

Roast Potatoes

Wash and dry potatoes thoroughly, bury them deep in a good bed of coals, cover them with hot coals until well done. It will take about forty minutes for them to bake. Then pa.s.s a sharpened hard-wood sliver through them from end to end, and let the steam escape and use immediately as a roast potato soon becomes soggy and bitter.

Baked Fresh Fish

Clean well. Small fish should be fried whole with the back bone severed to prevent curling up; large fish should be cut into pieces, and ribs loosened from back bone so as to lie flat in pan. Rub the pieces in corn meal or powdered crumbs, thinly and evenly (that browns them), fry in plenty of hot fat to a golden brown, sprinkling lightly with salt just as the color turns. If fish has not been wiped dry it will absorb too much grease. If the frying fat is not very hot when fish are put in, they will be soggy with it.

Frogs' Legs

First, after skinning, soak them an hour in cold water to which vinegar has been added, or put them for two minutes into scalding water that has vinegar in it. Drain, wipe dry, and cook. {151} To fry: roll in flour, season with salt and pepper, and fry not too rapidly, preferably in b.u.t.ter or oil. Water-cress is a good relish with them.

To griddle: Prepare three tablespoonsful melted b.u.t.ter, one half tablespoonful salt, and a pinch or two of pepper, into which dip the frogs' legs, then roll in fresh bread crumbs and broil for three minutes on each side.

Eggs

Boiled: Have water to boiling point. Place eggs in carefully. Boil steadily for three minutes if you wish them soft. If wanted hard boiled, put them in cold water, bring to a boil, and keep it up for twenty minutes. The yolk will then be mealy and wholesome.

Fried: Melt some b.u.t.ter or fat in frying-pan; when it hisses drop in eggs carefully. Fry them three minutes.

Scrambled: First stir the eggs up and after putting some b.u.t.ter in the frying-pan, stir the eggs in it after adding a little condensed milk.

Poached: First put in the frying-pan sufficient diluted condensed milk which has been thinned with enough water to float the eggs in, and let them simmer three or four minutes. Serve the eggs on slices of b.u.t.tered toast, pouring on enough of the milk to moisten the toast.

Coffee

For every cup of water allow a tablespoonful of ground coffee, then add one extra. Have water come to boiling point first, add coffee, hold it just below boiling point for five minutes, and settle with one fourth of a cup of cold water. Serve. Some prefer to put the coffee in a small muslin bag loosely tied.

Cocoa

Allow a teaspoonful of cocoa for every cup of boiling water. Mix the powdered cocoa with water or boiled milk, with sugar to taste. Boil two or three minutes.

These receipts have been tried out. Biscuit and bread making have been purposely omitted. Take bread and crackers with you from camp.

"Amateur" biscuits are not conducive to good digestion or happiness.

Pack b.u.t.ter in small jar: cocoa, sugar, and coffee in small cans or heavy paper; also salt and pepper. Wrap bread in a moist cloth to prevent drying up; {152} bacon and dried or chipped beef in wax paper.

Pickles can be purchased put up in small bottles. Use the empty bottle as candle-stick.

Sample Menu for an Over-night Camp and a Day Hike or Tramp

Breakfast Griddle-Cakes, Fried Bacon and Potatoes, Bread, Coffee, Preserves

Dinner Creamed Salmon on Toast, Baked Potatoes, Bread, Pickles, Fruit

Supper Fried Eggs, Creamed or Chipped Beef, Cheese, Bread, Cocoa

Ration List for Six Boys, Three Meals