Camping and woodcraft - Scoutmastercg.com

338 CAMPING AND WOODCRAFTonce. Drain them. Heat a pint of salmon, pickedinto flakes, season with salt and Cayenne, and turninto it a cupful of melted butter. Heat in pan. Stirin one egg, beaten light, with three tablespoonfulsevaporated milk not thinned. Pour the mixture onthe fried bread.Sardines on Toast.— Fry them and give them adash of red pepper. They are better if wiped freeof oil, dipped into whipped egg, sprinkled thicklywith cracker crumbs, fried, and served on butteredtoast.(2) Drain and remove skins from one dozensardines, put a tablespoonful of butter in the pan,with two teaspoonfuls anchovy paste, and a littletabasco. Lay the sardines carefully in the pan.When well heated through, serve each on a tinystrip of toast.Eggs.—Desiccated Egg.— The baker's egg mentioned inthe chapter on Provisions is in granules about thesize of coarse sand. It is prepared for use by firstsoaking about two hours in cold or one hour in lukewarmwater. Hot water must not be used. Solutioncan be quickened by occasional stirring. Theproportion is one tablespoonful of egg to two ofwater, which is about the equivalent of one fresh egg.Use just like fresh eggs in baking, etc., and forscrambled eggs or omelets. Of course, the desiccatedpowder cannot be fried, boiled, or poached.Fried Eggs.— Have the frying-pan scrupulouslyclean. Put in just enough butter, dripping, orother fat, to prevent the eggs sticking. Break anegg with a smart but gentle crack on the side of acup, and drop it in the cup without breaking yolk.Otherwise you might drop a bad one in the pan andspoil the whole mess. Pour the egg slowly into thepan so that the albumen thickens over the yolk in-'stead of spreading itself out like a pancake. Thefire should be moderate. In two or three minute?they will be done. Eggs fried longer than this, oron both side§8 are, leathery and unwholesomcc