When you cook outdoors it's a good idea to appoint one of the group Chief. The Chief can then give everyone a job to do.
Travel Light. Don't take more equipment than you need. Extra things to carry are just a burden. A frying pan, pancake turner, empty coffee can, stirring spoon, small pail for water, a sharp knife, and a fork for everyone will be enough for any of the recipes given to you here.
Building the Fire. The Hunter's Fire is easy and gives a steady heat. To build it, lay 2 green logs in a V-shape, about 7 inches apart at one end and 4 inches apart at the other. The wider opening should face the wind.
Build a foundation fire between the logs and then add fuel as you need it. For the best results, you should let the fire burn down to coals before you start to cook.
When you are ready to cook, set the frying pan near the narrow end.
Don't Play With Fire. Small fires are the best. They're the easiest to work with and they don't get away from you.
Keep a pail of water handy for putting out the fire. If you don't have water, sand will do the trick.
Before you leave the camp site, be sure your fire is out and the ground completely cold.
Eggs in a Frame
Pull center from a slice of bread, or cut out center with biscuit cutter.
Butter bread generously on both sides.
Brown bread "frames" on one side in moderately hot buttered frying pan. Turn over.
Drop egg into center.
Cook slowly until egg white is set. (Cover pan until white starts to set.)
Sprinkle lightly with salt.
Lift out with pancake turner.
You can make Eggs in a Frame at home like the color photograph on page 80.
Take to your picnic 6 medium-sized boiled potatoes cooked in their skins and diced.
In frying pan melt
Add to butter
1/2 stick butter (1/4 cup)
6 medium-sized boiled potatoes, diced
1 onion, minced
1/4 teaspoon salt 2 tablespoons minced parsley
Cook over a medium-hot campfire until potatoes brown on the bottom. Then lift with pancake turner and brown the other side of the potatoes.
4 to 6 servings.
Soap the entire outside of your frying pan before using it over a campfire. Then the smoke washes off without scouring.
Make a skewer from a green stick as thick as a lead pencil Sharpen the thin end.
Cut into 1-inch pieces
Cut in half and peel
Cut in half
1/4 pound beef sirloin
Push the meat, onion, and tomato alternately on the stick. Or try an apple instead of tomato for variety.
Broil by holding close to hot coals, turning constantly. Cool until meat is brown and vegetables are tender.
Makes 1 kabob for 1 dinner.
There is a color photograph of Kabobs on page 78.