_Apple Slump_
For 4 persons
Peel and cut in eighths, 4 apples. Put in a kettle with 1 cup of water, 1/2 cup of sugar, 1/2 cup of mola.s.ses; cover and place on the stove or over a slow fire. Make a dough as for dumplings (see rule). Drop the dough onto the hot apples. Cover tight and cook 20 minutes. Serve with cream, milk or hard sauce. Blue berries, huckleberries, peaches, can be used in place of apples, omitting the mola.s.ses and adding a little more sugar.
_Dried Fruit_
All dried fruit should be thoroughly washed in cold water, covered with fresh cold water and allowed to soak all night, stewed slowly over a low fire or on the back of the stove for an hour.
Add, if necessary, sugar; stew 15 minutes longer and set away to cool. Do not stew fruit in tin receptacles; use enamel or agate.
_Indian Pudding_
For 5 persons 1/2 cup of Indian meal 3/4 cup of mola.s.ses 1 teaspoonful of salt
Mix thoroughly, add to 1 quart of scalded milk, cook in double boiler 1/2 hour, stir often. Pour into b.u.t.tered baking dish; allow to cool. Pour 1 cup cold water on top of pudding. Do not stir it in. Bake in a slow oven 3 hours.
_Rice Pudding_
For 4 persons
b.u.t.ter a bowl or deep dish, pan if necessary; put into it 1 quart of milk, 1 tablespoonful of washed rice, 1 teaspoonful of salt, 1/2 cup of sugar, small piece of b.u.t.ter; cover and cook in slow oven, stirring occasionally, for 3 hours. Remove cover last 1/2 hour.
_Meat, Fish and Meat Subst.i.tutes_
_Bacon_
Sliced bacon can be broiled by placing it on the end of a sharp stick held over the fire and turned over and over; or put into a very hot frying pan.
Be careful that the fat does not catch on fire. If staying in camp for another meal, save the bacon drippings and use them for frying potatoes, cakes or use for shortening.
_Beans, Baked_ (The Real Boston Article)
For 4 persons 1 large cup of pea beans or navy beans 1/2 lb. salt pork 1 scant tablespoonful mola.s.ses 2 teaspoonfuls salt Pinch of soda
Wash and pick over the beans, cover with cold water and soak over night. Place on the stove and boil very gently for two hours; drain off the water, put the beans in a deep dish with a cover, or in a pan; wash the pork and cut the rind side into small squares or strips. Put in the pot so the rind is above the beans; add 1 dessertspoonful of mola.s.ses, the salt and soda, cover with hot water, cover the pot and place in a moderate oven for 4 or 5 hours. It may be necessary to add more water during that time, as the beans should be covered with water for the first 3 hours. For the last half hour the cover can be removed from the pot. If baked in an open pan, cook for 3 hours; keep the beans covered with water for 2 hours and then brown during the next hour.
_Beef, Shriveled_
1 lb. of shaved beef Small piece of b.u.t.ter
Heat the fry pan, melt b.u.t.ter in it, tear beef into small bits, put in pan, stir with fork until shriveled and very hot. Serve at once.
_Cheese and eggs_
For 4 persons 1/2 lb. cheese 4 eggs Salt 1/2 cup of milk b.u.t.ter size of an egg
Melt the b.u.t.ter in the frying pan, add the cheese which has been sliced thin, stir until the cheese is melted, adding the milk gradually; add the salt and the beaten eggs. Cook for 5 minutes. Serve on toast or crackers.
_Codfish, Creamed_
Buy boneless cod, in boxes. Cover it with cold water. Soak over night. In the morning place on stove and boil 1/2 hour. Pull apart into small pieces, add cream sauce, and serve.
_Scrambled Eggs_
b.u.t.ter size of hickory nut 1 egg 1 tablespoonful of cold water Pinch of salt, dash of pepper
Heat in frying pan, melt b.u.t.ter in it, break egg in cup (be sure of its freshness). Add egg to melted b.u.t.ter, add water, salt, pepper, stir with fork, holding pan over fire until egg is flakey but not stiff.
_Kidneys and Bacon_
Split the kidneys, cut the bacon slices in two, sc.r.a.pe and sharpen a green wood stick 2 feet long and 1/2 inch in diameter at the smaller end. Put onto the stick alternately the pieces of bacon and kidney, hold over the fire, turning constantly for 5 minutes. Half a kidney and one piece of bacon between a split hot roll makes a delicious sandwich.
_Komac Stew_
For 4 persons 4 large tomatoes, or one small can of same 3 eggs 2 good-sized onions Green pepper b.u.t.ter size of walnut Salt, pepper Bread or crackers
Heat the frying pan hot, melt b.u.t.ter in it; peel and slice thin onions and fry them for a few moments in the hot fat; add the well-washed green pepper cut fine; fry. Peel the tomatoes, cut in pieces, add to the onions and pepper, add salt and dash of pepper; cover, stew slowly 1/2 hour. Add one by one the eggs, stirring them in well. Serve at once on toast or crackers.
_Macaroni with Cheese and Tomato Sauce_
Cook slowly for 2 or 3 hours, keeping covered.
Drop into 3 quarts boiling salted water 1/2 lb. of macaroni or spaghetti broken into 4-inch lengths; stir occasionally with a fork to keep from sticking. Boil 3/4 of an hour, pour through a colander, drain off all hot water, pour cold water over macaroni, while in colander, return it to the kettle it was cooked in.
Pour tomato sauce over it and when hot, serve.
Have ready 1/2 lb. cheese grated fine; put it on top of the macaroni.
Campbell"s tomato soup, to which has been added chopped onions and a chopped pepper, salt and a pinch of soda, makes a very good tomato sauce and can be prepared in a short time or:
Brown three thinly sliced onions in b.u.t.ter the size of an egg.
Add 1 small can of tomatoes 1 green pepper chopped fine 1 large spoonful of salt 2 cloves Dash of cayenne Big dash of paprika
_Sardines and Tomato Sauce_
For 4 persons