Camping and woodcraft - Scoutmastercg.com

VEGETABLES 373Boiling of Vegetables.Asparagus 20 to 25 minutesCabbage 20 to 25 minutesCarrots 30 to 40 minutesCauliflower , 20 to 25 minutesCorn (green) 15 to 20 minutesBeans (string) 25 to 30 minutesBeans (Lima) 30 to 35 minutesBeans (navy, dried)2^ to 4 hoursBeets 30 to 40 minutesOnions 30 to 40 minutesParsnips 30 to 35 minutesPeas (green) 20 minutesPotatoes (new) 20 minutesPotatoes (old) 30 to 40 minutesSpinach 20 to 25 minutesTurnips 30 to 35 minutesSoups.— When Napoleon said that "soup makesthe soldier," he meant thick, substantial soup —soup that sticks to the ribs — not mere broths ormeat extracts, which are fit only for invalids or tocoax an indifferent stomach. " Soup," says " Nessmuk,"" requires time, and a solid basis of the rightmaterial. Venison is the basis, and the best materialis the bloody part of the deer, where thebullet went through. We used to throw thisaway; \vt have learned better. Cut about fourpounds of the bloody meat into convenient pieces,and wipe them as clean as possible with leaves or adamp cloth, but don't wash them. Put the meatinto a five-quart kettle nearly filled with water,and raise it to a lively boiling pitch."Here I must interfere. It is far better to bringthe water gradually to a boil and then at once hangthe kettle high over the fire where it will only keepup a moderate bubbling. There let it simmer atleast two hours — better half a day. It is impossibleto hasten the process. Furious boiling wouldruin both the soup and the meat." Nessmuk " continues: "Have ready a threetinedfork made from a branch of birch or beech,and with this test the meat from time to time;v/h/f.n it parts readily from the bones, slice in a