. The Boston Cooking School magazine of culinary science and domestic economics . made in this the same reason long-handled forksand spoons will be found most con-venient for stirring and turning things,for the stoves seem to radiate heatequally from all surfaces. sheet iron box with a small door throughwhich to introduce the wood, two orthree openings in the top with lids,and a short stack. A tin oven can beused with this stove if the cook is suf-ficiently ambitious to attempt baking;but usually in camp one eats to live,and variety is not necessary to temptthe appetite. A steamer is a
. The Boston Cooking School magazine of culinary science and domestic economics . made in this the same reason long-handled forksand spoons will be found most con-venient for stirring and turning things,for the stoves seem to radiate heatequally from all surfaces. sheet iron box with a small door throughwhich to introduce the wood, two orthree openings in the top with lids,and a short stack. A tin oven can beused with this stove if the cook is suf-ficiently ambitious to attempt baking;but usually in camp one eats to live,and variety is not necessary to temptthe appetite. A steamer is an excellent thing, asseveral things can be cooked over onelid in this way. For instance, pota-toes can be boiled in the lower partwhile steaming custards and brownbread in the upper. These, with a canof baked beans, would furnish a dinnerto delight the campers heart. Eggs are easily cooked in many ways,—fried, poached, scrambled, and madeinto omelets. Soft-boiled eggs—orsoft cooked, as we say—can be pre-pared off the stove. Pour boilingwater over the eggs, the amount in-. The Cook at Play A chafing-dish is a useful adjunct toa camping outfit. A luncheon canoften be prepared without the use ofthe stove at all; and, when the rainydays come, as come they will, the chaf-ing-dish furnishes amusement as wellas refreshment for the party. In the Deep Woods with a Cordon Bleu By Helen Campbell NOTHING more clearly marksthe differing ideals in cookerythan a study of French Cana-dian methods as compared with thoseof our own woodsmen or hunters. Thelumber camp, whether of Maine, Min-nesota, or Oregon, has its own peculiardishes, already mentioned in thesecolumns, and the Adirondack guideadds several of his own, the Adiron-dack flapjack a shining example. Buthe who hunts in Canada, and has dur-ing the idyllic period—an October one,if possible—a French Canadian guideand purveyor, remembers long (in fact,never forgets) the savoriness and charmof the dishes provided by this official.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
