Baked Beans – Outdoor Skills
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Baked Beans – Outdoor Skills

Baked Beans – Outdoor Skills




      

Baked Beans – Outdoor Skills


Baked Beans – Outdoor Skills

It is usually the case that some of the party prefer baked beans. To have these in perfection, add one gill of raw beans and a piece of pork three inches square to the foregoing proportions. Boil as above, until the beans begin to crack open; then fork out the smaller piece of pork, place it in the center of your largest cooking tin, take beans enough from the kettle to nearly fill the tin, set it over a bright fire on the range, invert the second sized tin for a cover, place live, hard-wood coals on top, and bake precisely as directed for bread—only, when the coals on top become dull and black, brush them off, raise the cover, and take a look. If the beans are getting too dry, add three or four spoonfuls of liquor from the kettle, replace cover and coals, and let them bake until they are of a rich light brown on top. Then serve. It is a good dish. If Boston can beat it, I don't want to lay up anything for old age.

Brown bread and baked beans have a natural connection in the average American mind, and rightly. They supplement each other, even as spring lamb and green peas with our transatlantic cousins. But there is a better recipe for brown bread than is known to the dwellers of the Hub—one that has captured first prizes at country fairs, and won the approval of epicures from Maine to Minnesota; the one that brought honest old Greeley down, on his strictures anent "country bread." And here is the recipe; take it for what it is worth, and try it fairly before condemning it. It is for home use: One quart of sweet milk, one quart of sour, two quarts of Indian meal and one quart of flour, and a cupful of dark, thin Porto Rico molasses. Use one teaspoonful of soda only. Bake in a steady, moderate oven, for four hours. Knead thoroughly before baking.

Soup is, or should be, a leading food element in every woodland camp. I am sorry to say that nothing is, as a rule, more badly botched, while nothing is more easily or simply cooked as it should be. Soup requires time, and a solid basis of the right material. Venison is the basis, and the best material is the bloody part of the deer, where the bullet went through. We used to throw this away; we have learned better. Cut about four pounds of the bloody meat into convenient pieces, and wipe them as clean as possible with leaves or a damp cloth, but don't wash them. Put the meat into a five-quart kettle nearly filled with water, and raise it to a lively boiling pitch. Let it boil for two hours. Have ready a three-tined fork made from a branch of birch or beech, and with this test the meat from time to time; when it parts readily from the bones, slice in a large onion. Pare six large, smooth potatoes, cut five of them into quarters, and drop them into the kettle; scrape the sixth one into the soup for thickening. Season with salt and white pepper to taste.

Sears, George Washington. Woodcraft. New York: Forest and Stream Publishing, 1884.

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