Camping and woodcraft - Scoutmastercg.com

VEGETABLES 367Select tubers of uniform size; wash; do not cut orbreak the skins. Put them in boiling water, andcontinue boiling until, when you pierce one with afork, you find it just a little hard in the center.Drain by raising the cover only a trifle when kettleis tilted, so as to keep in as much steam as possible.Hang the kettle high over the fire, cover closely, andlet steam ten minutes.Sweet Potatoes, Fried.— Skin the boiled potatoesand cut them lengthwise. Dust the slices with saltand pepper. Throw them into hot fat, browningfirst one side, then the other. Serve very hot.Potatoes and Onions, Hashed,— Slice two potatoesto one onion. Parboil together about fifteenminutes in salted water. Pour off water, and drain.Meantime be frying some bacon. When it is done,remove it to a hot side dish, turn the vegetables intothe pan, and fry them to a light brown. Then faljto, and enjoy a good thing!Beans, Boiled,—Pick out all defective beans, andwash the rest. It is best to soak the beans overnight; but if time does not permit, add one-quarterteaspoonful of baking soda to the parboiling water.In either case, start in fresh cold water, and parboilone quart of beans (for four men with hearty appetites)for one-half hour, or until one will pop openwhen blown upon. At the same time parboil separatelyone pound fat salt pork. Remove scunffrom beans as it rises. Drain both; place beansaround pork, add two quarts boiling water, and boH-slowly for two hours, or until tender. Drain, andseason with salt and pepper.It does not hurt beans to boil all day, providedboiling water is added from time to time, lest theyget dry and scorch. The longer they boil the moredigestible they become.Left-over beans heated in a frying-pan with alittle bacon grease have a pleasant and distinctiveflavor.Beans, Baked.— Soak and parboil as above, boththe beans and the pork. Then pour off the water