Evening Star Newspaper, May 28, 1926, Page 48

FOOD -PAGE. Cooking Meals Outdoors What a Boy Should Know About Methods at the Camp—Some Helpful Cooking Accessories for the Camper. % To most people who are fond of a Aay outdoors and a meal in the open, the little campfire and the food cook- ed over it constitute more than half the charm. Food may be cooked out- doors by bolling, stewing, frving, roasting, baking and in other ways, according to the apparatus you use. Many a promising outing has come to an abrupt end because of the in- competence in the commissary de- partment. For this reason it is im- portant that a boy understand some- thing about camp cooking. His mother or sister will be glad to give him some lessons, which should in- alude the making of corn bread. tea and coffee. The second course of lea- sons should have to do with prepar iug meats, baked, broiled and boiled; frying fish, bolling exge and potatoes and the making of stews and soups. With these fundamentals mastered it will be possible for him to enlarge his scope of work when necessity for do- Nz so arises. : Emergency Cooking. A steak or chops or bacon cqn he well cooked without a frying pan or » nrotler, which does away with the earrying of utensils. The inexveri- | aneed camper chooses a short, straight stick. usually a dead, dry branch that he finds ready at hand without cutting. When he has sharpened the stick at one end he thrusts it through the chop or steap from side to side. Ile then holds it In his hand as he squats hefore the fire and slowly | “woils—himself. The stick. being dry, takes fire in a few minutes and prob- | ably burns off and diops the chop in! the ashes. but even if that does not happen the meat shrinks in the heat, the hole in it enlarges and the chop. | tnstead of turning when thé cook wants it to, only slips round on the K. As the next step he gets stick with a fork at the end. whic he thrusts inte the chop the same as | Iefore. from side to side. That is an fmprovement, for the two prongs| keep the chop from slippipg round. hut the fault with this stick Is that $t_allows only the edges of the meat | to he presented to the fire and not al- ternate sides, as the camper wishes. For such cooking the experienced camper selects a limb from a younsg. mrowing birch or other sweet-flavored tree. ile cuts it ahout 3 feet long, leaves a fork at one end and sharp- ens not only both prongs, but the diher end of the stick as well. The wo sharp prongs he inserts firmly in | the edge of the chop or steak. The | hutt end he sticks into the ground at such a distance and angle as will hring one side of the meat to a suit- alle proximity to the fire. He makes the butt end secure by putting one stone under it and another over it, and then enjoys his leisure until one side of the meat is dons. A turn of the stick brings the other side next to the fire, and the job is soon fin- | ished. Being green, the stick does not burn off. Being long. it can be made tn support itself instead of having to he held, and being thrust into the edge rather than into the side of the chop or steak, it permits the meat to he cooked evenly all through. Tn cook bacon the experienced camper cuis the same kind: of a atick, but uses it somewhat different Instead of sharpening the prongs he Jeaves them blunt and split them down a little way with his knife, then he places a slice of hacon in the splits across the fork of the stick. Placed in this way the bacon cannot curl, and it can be turned at will. While the camper is eating his first slice the stick can be cooking the second one for him, so that his meal comes to his plate crisp. and hot. Roasting Fowl or Cuts of Meat. A simple and satisfactory method of roasting fowl or large cuts of meat hefore an open fire is little known, or seldom practiced by campers. It can be recommentded for cooking haunches of venizon, legs of lamb or veal or Joints of beef. To obtain the best re- snlts, it is necessary to have a fire with a back log to reflect the heat. Directly in front of the fire drive two #1akes about 4 feet in height, one on each side. They should stand at least 4 feet apart. Jong enough to span the - fwean the stakes, and lash it firmly in place near the top of the stakes. .Prepare the fowl or meat in the usual manner for roasting. Run a lonz. slender wooden pin through it from side to side, at the wings, if it 1= a fowl, in such a way that the ends of the pin protrude about an inch from the sides. Tn like manner run another wooden pin through the fowl directly behind the legs. Now secure one end of a piece of stout twine to the center of the cross pole, and at the lower end of the twine, dangling near the ground. form a loop larze enough to =lip over the ends of one of the wooden pins that pierce the fowl. Adjust the length of the twine so that the suspended fowl swings just high enough abave the ground to permit a pan to be placed beneath it to catch the dripping gravy. An occasional twirl of the twine will keep the fowl spinning, and so expose all sides equally to the heat, and insure it against burning. The fire should not be pérmitted to blaze high enough to singe the twine. With 2 properly regulated fire the end.of the fowl necarer the ground will cook more rapidly than the end from which the bird is suspended. Therefore, re- | teaspoonfuls of sugar and two level | teaspoonfuls of baking powder. tin big enough to roll into a hollow- | cone shape, the Jarge end of which should be from 20 to 24 inches in diameter. Fasten it in this shape with rivets or tacks. Cut a triangular piece of tin of the same length as the cone, measured from base to apex, and having the same taper, but make the piece two inches wider than the diameter of the cone at each point of its length. Turn over at right angles an inch of the two long sides of the piece and by rivets through this turned-over portion fasten the triangular plece in the center of the cone. ‘The oven is now ready for use. A few stones under it and around it will hold it in place. Meats, potatoes, biscuits or whatever is to be cooked should be placed on the shelf in the cone and a hot fire bullt directly in front of the open mouth of the oven. The heat is reflected by the bright surface of the tin, so that the conk- ing is dpne quickly and evenly. The food is kept free from ashes and soot and is not burned to a crisp on one side and half cooked on the other side, as is often the case over a camp fire. On a windy day the oven musi be placed in a sheltered spot or a screen must be placed between the fire and the wind. | Do not try to economize by using an old piece of-rusty sheetiron or tin- Dlate. Since the oven cooks by reflec: tion, a bright surface is necessary. How to Make Flapjacks. Flapjacks, beipg easy to make and hearty. are a popular article of camp | diet. Make them the full size of the tryingpan and learn how to loosen them in the pan when they are nearly cooked and flap them over—that Is, turn them by tossing them in the air. The whole art of “flapping” a flap- Jack consists in holding the pan at a slant and tossing the flapjack high enough to give it time to turn. This is the recipe: To one quart of flour add a teaspoonful of salt, two Rub | into the mixture while dry two heap- ing tablespoonfuls of bacon grease or drippings. Add water to make a thick batter—the thicker. the quicker the cooking. The batter should pour from a spoon slowly like molasses. Smooth out the lumps and stir well. Have the frving pan hot, grease it | with Racon rind on the end of a stick, Just enough to keep the flapjack from aticking, and fill the pan until the flapjack is at least half an inch thick. d ” H ‘Company” Dinner. “Company dilnner in America al.| ways means chicken dinner,” observed | an English woman who had just gone | home after her first visit to this coun- try. are having guests for the week end. with two or three dinners to plan, | you have chicken in some form for And. of eourse, for party chicken in some form 1s the choice in nine cases out of ten, The pity s that so few ways of preparing chicken occur to us. We serve it either roasted or fricasseed— we've always served it one of those ways and probably intend to con- tinue to do so. Instead of chicken fricasseed of the usual sort, why not get up a chicken stew that is prepared in this wa The chicken should first be stewed as for fricassee. After that the gravy should be drained off and all the meat removed from the bones, removing all skin and gristle. These bones and skin may then be used to make a small amount of chicken stock. Now, turn the pieces of chicken meat into the first stock and add a small onion minced fine and one or two celery leaves. Let simmer a while. then add a half cup of rice and cook slowly untfl the rice is done. Before serving add canned or fresh cooked peas if desired. Sometimes try making Jjellied chicken. To do thie vou must sim- mer the bird until it is tender. Put the meat through a chopper, season with onion, lemon juice. salt, peppe: etc. Add a tablespoon of gelatin soaked in cold water, turn into a shallow pan and let it stand in a cold place to set. If you like the flavor of curry try curried chicken, chicken cutlets and chicken croquettes as a pleasant change. Scalloped chicken made from cooked cut-up chicken is a savory dish. A few cooked cut-up mushrooms improve the flavor. Add thickened gravy and eover with cracker crumbs and bake. The Amazon River timated to be 670 feet deep at a point 1,000 miles from the sea. BAD BREATH PLEASANTLY RELIEVED Kellogg’s ALL-BRAN THE EVEN. MENU FOR A DAY. BREAKFAST. Prunes with Lemon. Cereal with Cream. Scrambled Eggs. Coffee. LUNGHEON., Baked Potatoes, Spinach. Whole Wheat Breag. Floating Island. - leed Tea. DINNER. Cold Sliced Ham. Hashed Brown Potatoes, Lettuce Salad. Radishes. Peach Custard. CORN GEMS. One cup cornmeal, one-half cup flour. one-half teaspoon salt, one teaspoon baking pow- der. Sift all' together. Separate two eggs, beat yolks slight] add one cup milk then the dry mixtuces and lastly the beaten white. Bake in well greased muffin pans. FLOATING ISLAND. Scald one and one-half cups milk and pour over one-quarter cup sugar mixed with yolks two egss. Cook in double boiler until mixture coal spoon; then strain, add one-half teaspoon vanilla and pinch salt Beat whites of eggs until stiff. drop spoonfuls onto custard a1 hrown in oven. Serve cold. HASHED BROWNED POTATOES, Cut boiled potatoes into dice. Season Wi salt and little chopped parsley. Melt one ox more tablespoons butter in fry- ing pan until it is sizzling. then turn in potatoes and ook till they have formed a crust. Turn over like omelet and serve. Salmon Pie. Take the remalns of cold-boiled =al from skin and hone, divide it into small pieces and | season with salt. white pepper and red Butter a shallow baking dish | seit mon, free the flesh pepper. NG FOOD PRICES SHOW NO CHANGE IN WEEK Home-Grown Vegetables Plentiful and -of Excellent Quality in Center Market, Prices at Center Market today clung zenerally to levels of last week, but {an increase in the supply of home- grown vegetables was distinctly no- ticeahle, together with a marked im- | provement in their quality. Aspara- | Bus, lettuce, onione. radishes, peas and | beans are ‘plentiful, fine in quality | and cheaper than last vear. | The market is gay at this season with potted and cut flowers, many of vhich are in full bloom, turning the ! into a veritable greenhouse. hey are for sale at reasonable prices. | ‘A featurs of the fruit stands are | strawberries, unusually large and | solid, which sell for from 25 to 35 cents a quart box for the finest quality. Cantaloupes also are a fea- ture, beinz very moderately priced at | from 15 cents for large ones and 10 | cent for smaller ones. Beef pric main steady at last | week's levels. Good grades of steaks are 40 cents for round. 50 cents for sitloin and 60 cents for porterhouse. Veal and lamb also remain firm. Veal reasts are 20 ta 35 cehts: veal cutlets, 60 cents: lamh chops, 60 conts, nnd lezs of lamb, 45 to 55 cents. Owing to the cool weather there still ix some pork sansage on the market, | selling for from 38 10 40 cents. Chops e 45 and fresh ham is 28. Cured | hams are very high, wholq or half .40 cents a pound. ed bacon is 50 to 60 cents. Bect grade of selected fresh eggs are offered at 40 and 45 cents a dozen, and best grades of creamery butter is {50 and cents, being the same as st week. Country butter is 40 cents. oultry also remains steady in price. | 1°vesh “baking chickens are 50 cents. | with some of the larger ones offered | for 45 cents. | The shad season is near a close, but the continued moderately cool | weather has kept the grade good. Prices of shad range from 35 to 50 cents. Croakers are plentiful at 15 conts: tr hass, and spread over the hottom a laver of potatoes which have been mashed | Tor Put the pleces of fish |cents on this, moisten with a little milk and cover with another layer of potatoes Bake until the ple is quite hot and the Serve In with hot milk. surface is slizhtly browned. the dish In which it whs baked Less than half the people struck by i lightning are Kille atoes, large and full, are 35 pound and are abundant. Lima select grade are available in auantities for $1.25 a quart of one.quarter quart size for from 50 cents a T'ineapples, plentiful. are 25 each, which is a drop of 10 nts from the quotation of two weeks “The Quality Brand” Come to think of it, she was in a measure right—as right as any one is who makes blanket statements about whole nations of peoples. To a good many of us chicken is a little too expensive for every day. It is something of a treat. If you don’t select it for dinner when cuests come, the chances are that if vomu TEA | Endorsed by People Everywhere Hundred in one One good vinegar makes 2 hundred foods taste better. There’s a big difference between vinegar spurness and vinegar flavor. Heinz Pure Vinegars are flavor. Aging for more than a year in wood develops that flavor—it canho.t be forced. And back of all that are the best of materials obtainable, whi—ch llpp!e- are three pounds for 25 cents. STAR, WASHINGTON, D. €, FRIDAY. MAY 28 1926. . imall pineapples are as low as 5_cents. Potatoes are 10 cents a pound or three pounds for 25 cents; sweet po- tatoes from Filorida. are .15 cents a pound or two for 25 cents. Kating apples, chiefly Roman Beauties, are boxes of 10 for 35 cents; and cooking Sweet corn is becoming more plen- tiful and has dropped appreciably in price. Fairly good ears are available At 10 cents each, or three for 25 cents. Cauliffiower, of indifferent quality to be had for from 25 to 50 cen Other offerings are: Y beans, 20 centa a pound: string beans, 30 cents a pound; peas, 20 cents a pound: Summer squash, 10 cents a pound: peppers, for & cents; rad- :l'he'l. 5 cents a b]umh: asparagus, 50 cents 2 pound; lettuce, 15 cents a head; celery, 28 conts a bunch: spin- ach, two pounds for 25 cents; oranges, 50 cents a dozen; Jemons, 35 cents, an increase of 5 cents; grapefruits, 15 cents each, and rhubarb, 8 cenis a bunch, Best Rhubarb Pie. 2 Prepare the frait by cutting it In inch lengths. Fill up a deep ple dish with rhubarb, add two tablespoonfuls of sugar to every pound of fruit and add three tablespoonfuls of water. Roll out some pastry, put a border round the edge of the dish. brush over with water, cover with paste to form the crust, cut it round close 1o the edge of the dish, ornament the edge with a knife, brush over with water, sprinkle with sugar and bake in a hot oven for half an hour. The top of the pie may also be brushed over with a well beaten egg and then sprinkled with sugar, but this must he done when the crust is three parts done, and the ple must then he put back ‘into the oven until quite done. B Pineapple Danty. Scald two cups:of grated pineapple. Dissolve three heaping tahlespoons of powdered gelatin in one cup of boiling water, add the juice of half a Jdemon, one cup of sugar and the pineapple. Foil in two cups of cream whipped, then pour all into & wet mold. Serve with grated and sweetened pineapple. o = 2 Onions With Eggs. Parboll four or five onions in salted | water. Drain, then cut them in shices a quarter of an inch thick. Fry in a | little butter until brown, then simmer for half an hour in a pint of thick ened and seasoned soup. Add six hard cooked eggs cut in slices, sim- mer together for a few minutes, and serve very hot. FOOD PAGE.’ Some people say that if you eat the point of your pie last you can wish on it. If it's.lpple pie made with Snowdrift, your wish will be for another piece of the same pie. Snowdrift is a creamy white short- ening that makes piecrust rich and flaky and tender. For Tempting Sandwiches, Try SALMON IXED with mayonnaise, chopped satisfying warm weather treat, for the children’s party or play-time “King of Food Fish” olives or egg, what a delicately Stk “snack,” the after-theatre lunch, in the picnic basket! * One-can will make 50 SANDWICHES. Pink SALMON is thoroughly cooked when canned, fresh from the sea. Builder of Body, Brfn and Brawn, greater in PROTEIN value than meat and eggs, richer in vital IODINE content. 3 Delicious just as it comes from the can (take/it along on the auto trip!) or as an attractive, appetis- ing salad, garnished with hard boiled egg, lettuce, sliced tomate and cucumber. Other popilar ways— creamed on toast, in loafs, croquettes, chowders, en casserole dishes with rice, peas, macaroni and speg- PAY NO MORE THAN 25 CENTS FOR A FULL POUND CAN OF hetti. THIS EVER-READY EMERGENCY FOOD! NEXT MEAL OR LUNCHEON. SALMON AND EGG SANDWICHES BUY IT FOR YOUR CHEAPER BY DOZEN OR CASE. ASSOCIATED SALMON PACKERS 2530 L. C. Smith Building, Seattle, Washington $1000 in Cash Prizes! —the pleasant way to . pleasant breath Unpleasant breath, pimples, sal- low skin, hollow cheeks, circles under the eyes and spots before are a few of the warn- ation. Defeat 's ALL-BRAN. move the fowl for a minute midwi in the process of cooking and sus- pend it from the other pin. You can test the progress of the cooking by thrustinz a sharp sliver of wood Into the fleshier parts of ‘the fowl. If vi_\-m'e ‘i;nce follows the :uver. the fowl s ready to serve. If the juice is tinged with red. the raasting is yot em—these complete. A large fow! will usually | ing signs of econsti he cooked in 2 hours, a chicken in | them with Kelloj means that Heinz quality, plus Heinz methods, plus time, produce a vinegar impossible any other way. Flake one pound can of pink SALMON with six hard beiled ogge chopped fine, and meisten ne, an For Delicious Ways to Serve e . Canned Pink Salmon ' $300 FIRST PRIZE; Second Prize, $100; Third Prize, $40; Fourth Prize, #20; Fifth Priz‘l, $15; 20 Prizes, $10 each and 25 Prizes, $5 each Every recipe submitted will be carefully considered. Plain dishes have just as considerably less time. Follow the same method In cooking cutg of meat. Handy Camp Stove. Have a blacksmith or other worker In iron take five strips of heavy hand o hoop iron, 18 inches long. about an inch and a half wide and an eighth »f an inch thick. and vivet them Wosely together, so as to make a ¢ontinuous chain of five arms that will move freely at the joints. - Build the camp fire between two parallel, or neariy parallel, logs, close enough together to permit use of the partially gxtended stove, or between rocks sim- flarly placed. Lay the riveted ends of the stove on the logs or stones, ‘which should be as level as possib] end set vour cooking utensils on tI Jtove. When traveling, fold the stove po as to make one straight bar, roll it in a plece of cloth, tie a cord around it and place it in with the baggage. It will last indefinitely, even with th> roughtest usage. A Dutch Oven. A Dutch oven is a simple and effec- tive arrangement for outdaor cooking, | especially baking. It tan be made in «.few minutes from one’Jarge ‘and ©ne small plece of tin and a few Fivets. Take a sheet of bright, mew Constipation may lead to over forty serious diseases.” Back from the in- testines it sends its hideous poisons to torment you and to wreck your health. It can ruin_your appear- ance. Don't neglect it. Doctors recommend Kellagg's ALL-BRAN because they know that only ALL-BRAN—100% bran —brings sure results. If eaten Te; l-rTy it brings mmman'. Te- lief in the mwost stybborn cases— it is guaranteed to do so or your grocer returns the purchase price. Kellogg’s ALL-BRAN is ready- to-eat witl milk or cream. Eat two tablespoonfuls daily —in chronic cases, with every meal. e o B e Pa s ? Kellogg in Battle Creek, Michigan, and. is served in leading restaurantz. 8old by all grocers. ALL;BRAN HEINZ TOMATO KRTCHUP . HEINZ OVEN-BAKED BEANS HEINZ CREAM OF TOMATO SOUP * HEINZ COOKED SPAGHETTI The taste is the test much chance to win as fancy ones. Please state whether recipe (or recipes) has been tried by you and how many persons it should serve. We would like to know total ing dish. Kindly indicate brand of Pink SALMON used. Contest closes Auguet 31, 1926. But NOW is the time to send yours in! ASSOCIATED SALMON PACKERS, 2530 L..C. Smith Bldg., Seattle, Wash. ] Please send (free) !oefln"?utyW-y-ukn!nlnu." [ Enter my favorite recipe(s) herewith in $1,000 peise contest. [0 Send U. S. Dept. of Commarce Bulletin (free) on foed value Salmon, and its beneficial Iodine content. Name . Address -