Camping and woodcraft - Scoutmastercg.com

368 CAMPING AND WOODCRAFTfrom the pork, gash the meat with a knife, spreadhalf of it over the bottom of the kettle, drain thebeans, pour them into the kettle, put the rest ofpork on top, sprinkle not more than one-half teaspoonfulof salt o/er the beans, pepper liberally, andif you have molasses, pour a tablespoonful over all;otherwise a tablespoonful of sugar. Hang the kettlehigh over the fire where it will not scorch, and bakeat least two hours; or, add enough boiling water tojust cover the beans, place kettle in bake-hole as directedon page 297, and bake all night, being carefulthat there are not enough embers with the ashes toburn the beans.If a pail with thin lid must be used for a beanpot,cover its top with a two or three-inch layer ofbrowse or green twigs before shoveling on the embers.Baked beans are strong food, ideal for active menin cold weather. One can work harder and longeron pork and beans, without feeling hungry, than onany other food with which I am acquainted, savebear meat. The ingredients are compact and easyto transport; they keep indefinitely in any weather.But when one is only beginning camp life he shouldbe careful not to overload his stomach with beans,for they are rather indigestible until you have tonedup your stomach by hearty exercise in the open air.'*Baked Beans for Transport.— Cook the amoun-ybthought necessary and, when finished, pour off everylast drop of water, spread them out on plates, andlet them dry over a slow fire, stirring constantly.When dried they can be carried in a sack or anyother receptacle, and can be prepared to be eatenwithin five minutes by the addition of hot water. Ifthe weather is cold, do not dry them, but spread themout and stir around with a stick. They will freeze,and if constantly stirred will be so many individualbeans, hard and frozen ; they can be handled orcarried like so many pebbles, and will keep indefinitely.Add hot water and, as soon as thawed out.,they are ready to eat." {Edward Ferguson.)