Camping and woodcraft - Scoutmastercg.com

VEGETABLES 375(2) Take 4 lbs. of lower leg bones of deer, ormoose, caribou, sheep, goat, elk, etc., 2 lbs. of themeat, a large handful each of julienne and rice,a few pieces of pork, i teaspoonful of salt, pepperto taste, and 4 quarts of water. Crack the soupbones so that the marrow will run out, place in alarge pot with the meat, water, and julienne, andboil slowly until the meat is shredded. Take outbones, add the rest of the ingredients, add hotwater to make the desired quantity of soup, andboil until rice is cooked. (Abercrombie.)Squirrel Soup.— Put the squirrels (not less thanthree) in a gallon of cold water, with a scant tablespoonfulof salt. Cover the pot closely, bring tothe bubbling point, and then simmer gently untilthe meat begins to be tender. Then add whatevervegetables you have. When the meat has boiledto a rag, remove the bones. Thicken the soup witha piece of butter rubbed to a smooth paste in flour.Season to taste.Croutons for Soup.— Slice some stale bread halfan inch thick, remove crust, and cut bread intohalf-inch dice. Fry these, a few at a time, in deepfat of the " blue smoke " temperature, until theyare golden brown. Drain free from grease, andadd to each plate of soup when serving. (See alsopage 356.)Tomato Soup.— Take a quart can of tomatoesand a sliced onion. Stew twenty minutes. Meantimeboil a quart of milk. Rub to a paste twotablespoonfuls each of flour and butter, and addto the boiling milk, stirring until it thickens. Nowseason the tomatoes with a teaspoonful of sugar, alittle salt, and pepper. Then stir into the tomatoesone-half teaspoonful baking soda (to keep milkfrom curdling) , add the boiling milk, stir quickly,and serve.Bean Soup.— Boil with pork, as previously directed,until the beans are tender enough to crackopen ; then take out the pork and mash the beansInto a Daste. Return Dork to kettle, add a cup of