Camping and woodcraft - Scoutmastercg.com

CURED MEATS 337ring constantly; then a cup of rich milk and somppepper; then half a pint of desiccated codfish. Stiruntil boiling. Serve on toast, if you have lightbread.Codfish Hash.— Prepare salt codfish as above,When soft, mash with potatoes and onions, seasonwith pepper, and fry like corned beef hash.Codfish Balls.— Shred the fish into small pieces.Peel some potatoes. Use one pint of fish to onequart of raw potatoes. Put them in a pot, coverwith boiling water, cook till potatoes are soft,drain water off, mash fish and potatoes together,and beat light with a fork. Add a tablespoonfulof butter and season with pepper. Shape into flattenedballs, and fry in very hot fat deep enoughto cover.Smoked Herrings.— (i) Clean, and remove theskin. Toast on a stick over the coals.(2) Scald in boiling water till the skin curiaup, then remove head, tail, and skin. Clean well.Put into frying-pan with a little butter or lard.Fry gently a few minutes, dropping in a littlevinegar.Smoked Sprats.— Lay them on a slightly greasedplate and set them in an oven until heated through.Canned Salmon, Creamed.— Cut into dice.Heat about a pint of them in one-half pint milk.Season with salt and Cayenne pepper. Cold cookedfish of any kind can be served in this w^a)^Canned Salmon, Scalloped.— Rub two teaspoonfulsof butter and a tablespoonful of flour together.Stir this into boiling milk. Cut two pounds ofcanned salmon into dice. Put a layer of the saucein bottom of a dish, then a layer of salmon.Sprinkle with salt, Cayenne pepper, and gratedbread crumbs. Repeat alternate layers until dishis full, having the last layer sauce, which is sprinkledwith crumbs and bits of butter. Bake in very hotoven untrl browned (about ten minutes).Canned Salmon on Toast.— Dip slices of stalebread in smoking-hot lard,. They will brown at