Camping and woodcraft - Scoutmastercg.com

336 CAMPING AND WOODCRAFTthen add the beef. Cook three minutes, stirring allthe time. Then pour on 34 pi^^t cold milk. Mix4 tablespoonfuls milk with i teaspoonful flour, andstir into the beef in the pan. Add an egg, if youhave it. Cook two minutes longer and serve atonce.Canned Meats.— Never eat any that has beenleft standing open in the can. It is dangerous.If any has been left over, remove it to a cleanvessel and keep in a cool place.Canned corned beef and the like should not beeaten cold out of the can if you can help it. Placethe can in water and boil it about ten minutes: themeat is more wholesome this way.Cured Venison.— " Cut off the worst of theblackened casing and slice into steaks an inch thick.Dredge these with flour, salt, and pepper, and layin hot bacon grease in a frying-pan. Pour in asmall cup of water, cover tightly, and allow tosteam until the water is gone. Then remove thecover, and brown." {Kathrene Pinkerton.)Cured Fish.— Salt Fish requires from twelveto thirty-six hours' soaking, flesh downward, in coldwater before cooking, depending on the hardnessand dryness of the fish. Change the water two orthree times to remove surplus salt. Start in coldwater, then, and boil until the flesh parts from thebones. When done, cover with bits of butter, orserve with one of the sauces given in the chapteron Fish.Broiled Salt Fish.— Freshen the flakes of fishby soaking in cold water. Broil over the coals, andserve with potatoes.Stewed Codfish.— Soak over night in plenty ofcold water, or one hour in tepid water. Put inpot of fresh, cold water, and heat gradually untilsoft. Do not boil the fish or it will get hard.Serve with boiled potatoes, and with white saucedirected under Fish.made as(2) Put two tablespoonfuls of butter in a pan;when melted add one tablespoonful of flour, stir'