Campfire Beans

I have never been much for camping out, but I have to admit that food tastes better in the open air. I think I've had enough of Winter. By the time January rolls around, I'm ready for Spring. I thought you might be wishing for warmer weather too and would enjoy this little excerpt from 'How to Camp Out' by John Gould.

"When living in the open air the appetite is so good, and the pleasure of getting your own meals is so great, that, whatever may be cooked, it is excellent.

You will need a frying-pan and a coffee-pot, even if you are carrying all your baggage upon your back. You can do a great deal of good cooking with these two utensils, after having had experience; and it is experience, rather than recipes and instructions, that you need. Soldiers in the field used to unsolder their tin canteens, and make two frying-pans of them; and I have seen a deep pressed-tin plate used by having two loops riveted on the edges opposite each other to run a handle through. Food fried in such plates needs careful attention and a low fire; and, as the plates themselves are somewhat delicate, they cannot be used roughly.

It is far better to carry a real frying-pan, especially if there are three or more in your party. If you have transportation, or are going into a permanent camp, do not think of the tin article.

A coffee-pot with a bail and handle is better than one with a handle only, and a lip is better than a spout; since handles and spouts are apt to unsolder.

Young people are apt to put their pot or frying-pan on the burning wood, and it soon tips over. Also they let the pot boil over, and presently it unsolders for want of water. Few think to keep the handle so that it can be touched without burning or smutting; and hardly any young person knows that pitchy wood will give a bad flavor to any thing cooked over it on an open fire. Live coals are rather better, therefore, than the blaze of a new fire.

If your frying-pan catches fire inside, do not get frightened, but take it off instantly, and blow out the fire, or smother it with the cover or a board if you cannot blow it out.

You will do well to consult a cook-book if you wish for variety in your cooking; but some things not found in cook-books I will give you here.

Stale bread, pilot-bread, dried corn-cakes, and crumbs, soaked a few minutes in water, or better still in milk, and fried, are all quite palatable.

In frying bread, or any thing else, have the fat boiling hot before you put in the food: this prevents it from soaking fat.

BAKED BEANS:

Lumbermen bake beans deliciously in an iron pot that has a cover with a projecting rim to prevent the ashes from getting in the pot. The beans are first parboiled in one or two waters until the outside skin begins to crack. They are then put into the baking-pot, and salt pork at the rate of a pound to a quart and a half of dry beans is placed just under the surface of the beans. The rind of the pork should be gashed so that it will cut easily after baking. Two or three tablespoonfuls of molasses are put in, and a little salt, unless the pork is considerably lean. Water enough is added to cover the beans.

A hole three feet or more deep is dug in the ground, and heated for an hour by a good hot fire. The coals are then shoveled out, and the pot put in the hole, and immediately buried by throwing back the coals, and covering all with dry earth. In this condition they are left to bake all night."

Of course, you don't really have to go to that much trouble for baked beans. Try Mom's version.