(11) Beef Meat Loaf (10 Campers)

3 lbs. lean beef ground x/z lb. bacon diced 1 cup flour 2% cups milk Vz chopped onion

1 1/2 cups fine dry bread crumbs 3 tsp. salt 1/3 teaspoon pepper

Fry bacon until light brown and crisp and then remove pieces from the pan. Cook onion for a few minutes in bacon drippings and add to this the bread crumbs and seasoning. Make a sauce of the flour, milk and bacon drippings. (See No. 10 for method.) Combine all these ingredients with the ground meat and cooked bacon and mix thoroughly, using hands. Mold into a loaf to fit pan and bake with a medium fire for one and a half hours. (See recipe number 65).

(12) Bread Pudding (10 Campers)

2 qts. milk

3 cups of diced, stale bread 1 cup sugar 1/2 tsp. salt

4 tbs. butter

2 cups seedless raisins

3 tsp. vanilla 6 eggs

Mix the diced bread, sugar, salt and butter, then bring milk to the boiling point and pour over the above. Pour this mixture into the beaten eggs, mix all thoroughly including raisins and vanilla, and place in a greased bake pan and bake 45 minutes or until the pudding is firm in the middle. When pudding is partially set, stir well so the raisins will be all through the pudding.

(13) Beef Pot-Roast

To cook a tender, juicy pot roast over a camp fire, it is well to start the process by using your frying pan. Place in the frying pan a rather generous amount of lard, together with five or six chopped onions. When this is hot place the meat in this and sear it. In the meantime, have your cook pot over the fire with a small amount of water in it, probably an inch or so. When the meat is seared in the frying pan, transfer it to the pot, drain the lard and onions from your frying pan into the cook pot and cook the whole mass over a slow fire for from two to two and a half hours. Care must be taken to see that the water is kept in the bottom of the boiler at a height of one to one and a half inches, in order to avoid burning. Meat should be shifted from time to time to prevent burning.

(14) Baked Beans

If you are in a hurry use canned pork and beans. Open the cans, turn them into a cook pot and heat them over slow fire until heated through. The menu is set up on this basis.

Bean Hole Beans. This is a long job—not so much work, but more of a waiting proposition. The following list of food required is not shown in the food lists. It is for ten nersons.

1 qt. White Navy

Beans 1/2 lb. pork 6 tbs. molasses

1/2 tsp. mustard 1 small onion 1 tbs. salt

Soak the beans overnight and first thing after breakfast dig a pit 2 feet deep, by 2 feet long by 1 foot wide, and line with rocks (non-explosive kind). Light a fire in the pit and feed with hard wood until the hole is full of coals. While this is going on parboil the beans with 1/2 tsp. baking soda. Drain until skins loosen. Place four strips of pork in the bottom of the bean jar (a No. 10 tin or a cooking pot with a lid may be used) and sear a little over a flame. Peel the onion and place in bottom. Pour in the beans. Take a chunk of the pork with rind on it and cut the rind every half inch a little, and insert beans to keep cut open. Mix molasses and mustard and pour over—add enough hot water to cover beans about 1/2 inch and put on pot cover.

Instead of in the reflector oven a roast may be prepared in a primitive oven constructed of a wash basin.

Remove coals from pit with shovel—place bean pot in hole; and quickly fill in around and over it with coals, and cover at once with about six inches of dirt. Set a marker over center of pot with a stick so you can tell where to dig. Let this stand until about two hours before the evening meal, then uncover, mix a level teaspoon of salt in a cup of hot water and pour over the beans. Recover and take out just before serving. Have a good hot rock handy to place over bean pot when you recover after putting in salt and water.

(15) Barley Soup (10 Campers)

3/4 lb. of barley Cold water

1 lb. bacon

2 onions

2 lbs. of soup bone

2 tbsp. flour 4 tbsp. water Salt to season Pepper

Wash the barley, add four quarts of water, the bacon, cut in small pieces, bone and onions and cook until the barley kernels are soft, about 1 hour. Remove the bones, add the flour and the water which have been well mixed.

(16) Beans—String

To cook vegetables, steam them in just a little water in a tightly covered pot. To prevent burning of the vegetables, stir them often by shaking the dish. Cook about 20 to 30 minutes, over slow fire and season to taste. If canned vegetables are used, reheat over slow fire in their own juice and season to taste with butter, pepper, salt, or with milk sauce.

(17) Bananas

Slice up large ripe bananas, one to a camper, and serve with sugar and cream.

(18) Beverages

There are various hot food drinks on the market that should be prepared according to directions on the package. They may be used occasionally as an alternate for cocoa.

(19) Cocoa (10 Campers)

10 tbsp. cocoa 10 tbsp. sugar 2 qts. milk

1/3 tbsp. salt 2 cups of water

Mix salt, sugar and cocoa, dry, then add water and rub into a smooth paste. Bring balance of water and milk to a boil, then add the paste, stirring well. When just ready to boil take off and serve.