(20) Chicken

Fried Chicken—For reasonably small groups, fried chicken is probably the easiest method of cooking chicken. Clean the entrails from the chicken, saving the liver, heart and gizzard, then take the chicken apart at each joint. Let the pieces stand in salt water for an hour at least. About 45 minutes ahead of the meal have pans ready over the fires, with good hot fat sizzling in them. Dry chicken and roll the pieces in flour and place in the frying pans. As the pieces brown on the bottom turn them over and brown on the other side. Use a heavy bed of coals for frying. (For gravy see Recipe 39.) Use frying or broiling chickens; do not attempt to fry anything else.

Chicken Fricassee—Prepare chicken as for frying in Recipe (20) above. Now place a pot on the fire large enough to hold all the pieces, in the bottom of which have been placed all the fat from the chicken, and a lump of butter the size of an egg into which the chopped pieces of a small onion have been placed. When hot, drop in the pieces of chicken and brown each. When all are browned, cover the whole with water and allow to simmer slowly about one and three-quarters to two hours. Watch the water from time to time to keep the chicken covered. Use roasting chicken.

Roast Chicken—Clean chicken as above but do not cut it up. Put fat in the bake pan, when it is melted place the chicken in the reflector oven and roast about 24 minutes per pound for the largest chickens. Baste about every fifteen minutes. Remember to start with a good fire, and have plenty of hard wood in reserve to keep the fire going.

(21) Cooked Cereal

Put in your pot 1 1/2 cups of water for each Camper to be served and one extra for each Patrol. Put in 1/2 teaspoon of salt for each cup. Now when the water is boiling, slowly sift in the cereal, in proportions stated on package. Keep stirring constantly, cooking for length of time indicated on package. Serve with sugar and milk or cream.

(22) Chocolate Pudding (10 Campers)

Use pudding powders, or the following recipe:

5 sqs. unsweetened chocolate 5 cups cold milk 1/2 tsp. salt

1 1/4 cups sugar 10 tbsps. flour or 8 tbs. corn starch 1 tsp. vanilla

Melt squares of chocolate in the milk in double boiler. When chocolate is melted, whip with a fork until well blended. The more you whip or beat it the smoother it will be. In a separate pot mix the flour, sugar and salt, add to this a small amount of the chocolate and milk mixture and stir rapidly. Then add the balance and cook until it thickens, stirring constantly. Then cook for 20 to 25 minutes, stirring occasionally. Add vanilla. Take off and let it get cold and serve with milk or cream.

A quart of milk per boy, cereal, fruit and eggs give plenty of morning energy to the Patrol hidden in the woods.

(23) Pot Cheese

This can be bought in some cities, particularly where there is a delicatessen store. It can be made from sour milk (about 5 quarts). On the farm it is called "smear case." Place the sour milk in a pot near the fire where it is warm. The milk will "clabber," that is, the curd will separate from the whey. When this happens, drain off the whey (water), place the clabber in a clean white cloth and hang up where warm to drain. When it feels fairly firm place in a dish, and mix in cream and salt to taste and serve 4 tablespoons to each camper. It is good for what ails you.

(24) Prepared Cereal

Serve two-thirds of a cup to each camper with sugar and cream.

Sometimes prepared cereals get damp, and are tough. Place them in the frying pan over the fire and heat them, stirring them until crisp and serve.

(25) Cheese—American

This is easy—cut into thin slices and serve. Ask for full cream cheese when you buy.

(26) Cottage Pudding (10 Campers)

2/3 cup butter 1 2/3 cups sugar 4 eggs

1 1/2 tsps. vanilla

1 2/3 cups milk

3 1/3 cups flour

5 tsps. baking powder

1/2 tsp. salt

In a cook pot, cream butter, add sugar gradually, add yolks of eggs well beaten. Beat well. Mix well together flour, baking powder and salt, add alternately with milk to the first mixture, and beat. Beat the whites of the eggs to a froth and fold lightly into the mixture. Line your bake pan with waxed paper. Pour in pudding and bake for a half hour. Serve with vanilla sauce, recipe (71).

(27) Cherries—White Canned

Divide up in portions and serve with syrup from the can.

(28) Cucumber Salad

Peel 3 medium cucumbers, cut them into thin slices, add salt, and let them stand for a while. Squeeze out the salt juice, place sliced cucumbers in a bowl, add two chopped onions and vinegar and olive oil to taste. Mix well and serve. Top may be sprinkled with paprika.

(29) Corn With Cheese

Take canned corn—place in a bake pan—sprinkle generously with cheese powder. Put in the reflector oven, and when hot through serve. If you have no cheese powder, grate ordinary American cheese.

(30) Corn Bread (10 Campers)

4 cups corn meal

4 cups flour

5 tbs. baking powder 1/2 cup sugar

2 tsp. salt 4 eggs 6 cups milk 1 cup butter

Sift or stir thoroughly together all of the dry ingredients. Beat eggs and milk together and add to dry ingredients. Lastly add the butter melted, and beat up to a smooth batter. Transfer to a greased bake pan, and bake in a reflector oven in front of a hot fire for 30 minutes, being careful to turn the pan three or four times during baking.

(31) Cole Slaw

Slice the cabbage very thin after taking off the outside leaves and then make up following dressing to pour over before serving.

1/2 tsps. salt

1 tbs. granlated sugar

1/4 tsp. pepper

1/2 cup vinegar 1/2 cup milk, if desired

(32) Corn Meal Mush

Here is a real Indian dish with a pioneer touch added. The night before put on water at the rate of 1 1/2 cups for every camper to be served, add a 1/4 teaspoon of salt for each and bring to a fast boil. Then stir in 1 lb. of meal, and keep stirring hard until meal thickens. Let it bubble for three or four minutes, stirring to prevent burning, and then pour into bake pans and set aside till morning. In the morning it will be stiff. Cut it in slices about 1/2 inch thick. Have your frying pans over the fires with hot fat and fry slices till golden brown. Turn them once. Serve hot with honey. The Indian ground his meal from the corn he raised and got honey from the wild bees.

(33) Eggs Boiled

A pot of boiling water, a watch and the eggs in the shells. Better put them in with a tablespoon or they will crack on the bottom of the pot. Two minutes to 3 1/2 minutes for soft boiled. Ask the gang how they want them. To make eggs peel easily put them in cold water for a second before serving. Do this as soon as you take them off the fire.

(34) Eggs Scrambled

Have both frying pans on fire, with four tablespoons of butter or shortening for each pan, melted to a point just about ready to smoke. Allow one and one-half eggs per camper. Break enough eggs for half the campers into a separate container and eggs for the other half into another container. Pour eggs into each frying pan and as soon as the eggs begin to show white, stir rapidly and continue cooking until eggs have set. Salt, pepper and serve.