Camp Cooking by Bouwman, Fred -- Read -- Imperial Library of Trantor

Index

CHAPTER 1 - MEAT

Meat—A Source of Complete Nourishment Enjoy Small Game Too Cleaning and Cooling Wild Meat in the Field Removing Scent Glands Skinning Small Animals and Birds Removing the Entrails Venison Tenderloin—The Traditional Deer-camp Feast Deer Liver—A Succulent Treat Try the Heart Too Making Jerky Cooking Small Non-game Animals

CHAPTER 2 - SHORE LUNCH

Eating Off the Water Batter-fried Fish Fillets Don’t Forget the “Non-game” Fish Caring for Fish in the Field Pickled Fish Crayfish—A Southern Delicacy Enjoying Turtle Meat Frog Legs Mussels Aren’t Recommended

CHAPTER 3 - FORAGING AND GATHERING

Criteria for Selecting Edible Wild Plants Dandelions Blackberries Cattails Acorns Wintergreen Sulphur Shelf Mushrooms

CHAPTER 4 - A HEARTH AWAY FROM HOME

The Stove vs. Open-fire Controversy The Heat-Fuel-Oxygen Triangle Campfire Safety The Basic Trench Fire-lay Design Selecting Wood for Your Campfire Wood-Cutting Tools Fire Starters How to Build a Fire The Advantage of Camp Stoves Types of Backpacking Fuels and Stoves How Camp Stoves Work Caring for Your Stove Stove Safety Tips The Tin Can Hobo Stove

CHAPTER 5 - UTENSILS

Aluminum—Lightweight but Difficult to Use The Virtues of Stainless Steel Cookware The Cast-Iron Frying Pan The Steel Restaurant Saute Pan Plastic Utensils Furnishing Your Camp Kitchen Mess Kits Camp Dishwashing Grates

CHAPTER 6 - CARRYING IT

Pre-packed Camp Kitchen Suggested Light-weight Kitchen Special Containers Chest-type Kitchens Caring for Perishable Foods Precautions Against Animal Intruders

CHAPTER 7 - THE FIRESIDE BAKERY

Camp Baking Techniques Learning to Judge Heat Levels Cooking Bread in a Frying Pan Cooking Breads in a Dutch Oven Cooking Breads in a Reflector Oven Breads Pancakes Biscuits and Dumplings Baked Desserts Fruit Pies and Tarts

CHAPTER 8 - OUTDOOR OVENS

Dutch Ovens—Get a Real One Breaking in a New Dutch Oven Designing a Fire for Dutch Oven Cooking Techniques for Dutch Oven Pit Baking A Bean Recipe for Dutch Oven Beginners Bobotie—A South African Pioneer Favorite Reflector Oven—A Lightweight Alternative Using Radiant Heat with a Reflector Oven The Coleman Camp oven

CHAPTER 9 - OVER THE OPEN FIRE

Broiling on the Grate Cooking Ribs in Camp Venison Steaks Rabbits and Squirrels Stuffed Fish Ducks Grilling Vegetables

CHAPTER 10 - THE WOK

The Advantage of Stir-Fry Cooking Seasoning a New Wok The Technique of Stir-Frying Don’t Forget the Rice

CHAPTER 11 - SAUCE IT

Basic Sauce Components Making Stock Stock Base Sauce Thickeners Basic Sauce Recipes Marinades Basic Marinade Ingredients

CHAPTER 12 - WATER

Daily Water Requirements Myths About Water Purity Water Hazards: Bacteria, Viruses, Parasites and Chemical Pollutants Giardia—The Camper’s Nemesis Boiling Drinking Water Using Water Purification Tablets Water Purification Systems

CHAPTER 13 - A TRIP TO THE GROCERY STORE

Basic Classifications of Grocery-store Items Beverages Convenience Items Gravy, Sauce Mixes, and Soups Puddings and other Desserts Instant Breakfasts Staple Foods Meats Cheeses Recipes

CHAPTER 14 - FREEZE-DRIED CAMP FOOD

Freeze-dried Meals—A Boon for Novice Campers Advantages of Freeze-dried Meals Disadvantages of Freeze-dried Meals Freeze-dried Bulk Packaging Tips on Cooking Freeze-dried Foods Basic Spices Improve Freeze-dried Meals Substituting Freeze-dried Ingredients Cost Comparisons: Freeze-dried vs. Grocery Store Foods Freeze-dried Recipes

CHAPTER 15 - CANS AND RETORTS

The Origin of Food Preservation in Bottles and Cans Avoid Hauling Water-heavy Foods in Cans Temperature and Shelf-life Concerns The Retort Pouch Limitations of Metal-can Food Preservation

CHAPTER 16 G.I. FOOD - IN CAMP

Types of Military Rations Available Advantages of Using G.I. Rations Disadvantages of Using G.I. Rations