Camping and woodcraft - Scoutmastercg.com

36oCAMPING AND WOODCf>AFTcarry canned tomatoes, a very good sauce is madeof Franco-American tomato puree (usually listedunder soups in grocers' catalogues) which is put upin cans as small as ^ pint." Dice one large onion and ^4 lb. of bacon andcook in a frying-pan until the onion is a lightbrown. Mix with this one small can of tomatopuree, and, if you have it, a half cup of gratedcheese. Season well and combine this with thespaghetti, which has been boiled, and blanched incold water. Place in the baker in moderate heatfor an hour. We buy plain American cheese andgrate after drying: it should be packed in a push-toptin well lined with oiled paper." {Mrs. Pinkerton.)Porridge.—Corn Meal Mush.— Mix two level tablespoonfulssalt with one quart meal. Bring four quartsof water (for yellow meal, or half as much for freshwhite meal) to a hard boil in a two-gallon kettle.Mix the salted meal with enough cold water to makea batter that will run from the spoon ; this is toprevent it from getting lumpy. With a large spoondrop the batter into the boiling water, adding gradually,so that water will not fall below boiling point.Stir constantly for ten minutes. Then cover potand hang it high enough above fire to insure againstscorching. Cook thus for one hour, stirring occasionally,and thinning with boiling water if it getstoo thick.Fried Mush.— This, as Father Izaak said ofanother dish, is " too good for any but very honestmen." The only drawback to this gastronomicjoy is that it takes a whole panful for one man.As it is rather slow to fry, let each man performover the fire for himself. The mush should havebeen poured into a greased pan the previous evening,and set in a cool place over night to harden.Cut into slices one-third of an inch thick, and fryin very hot grease until nicely browned. Eat withsyrup, or au naturel.