THE GIRL GUIDES

Wairarapa Times-Age, 17 October 1938, Page 8

THE GIRL GUIDES

COOKING FOR HIKERS. ORIGINAL RECIPES. Perhaps some day a Girl Guide cook book will be published. These recipes are certainly original enough to experiment with when going on one’s next hike: — Egg in Orange.—Scoop out an orange and line it with greaseproof paper; break egg into it, cover with top lid of orange, and place on edge of coals. Serve in lu minutes. Par- ’ tially-grilled bacon can be put in first —thus bacon with egg makes a more substantial meal. 1 Cooked in Cigarette Tin. ’ Baked Dinner ala Cigarette Tin.— A large oblong cigarette tin—loo size 1 —lined with dripping, holds one chump ’ or leg chop (rump or topside steak can be used) on which is sliced one potato, or choke (or any vegetable in season suitable for roasting), : flavoured with salt and pepper; Pack well. Spread a dessertspoon of fat : over the top, then shut lid tightly. Bury well in the ashes and put a small fire on the top. Between 20 and 30 minutes, according to thickness of meat and heat of fire, and a tasty dish is ready for dinner. Scones can be baked in a similar tin. Damper a la Bushwacker. —Rub one dessertspoon of butter into a large cupful of self-raising flour. Mix with either milk or water to scone dough. Cover the damper completely with Jarge clean gum leaves (this is an old drover’s secret) and cook about 20 or 30 minutes, burying it in hot coals. When naked tap off charred leaves with the back of a knife and you will find a beautifully clean “skin,” quite unlike the usual charred “rind.” Jam Pan Scones. —Make scone dough and roll to about half an inch thick. Spread with jam. Double dough over to cut into two-inch squares. Fry in deep fat and when cooked roll in sugar. Kabob-on-Stick. —Take Jib steak, half - a good-sized onion, and half a potato, per person: Cut meat into oneinch squares, the potato into thin slices, and the onion lengthwise. Next cut a thin stick, sharpen it at one end and thread a piece of meat, a slice of onion, then potato, alternately, un-, til everything is on. Cook the food on the stick by laying over the fire across two logs, turning from time to time, so that it is equally cooked on all sides. When grilled according to taste, sprinkle with salt and pepper; and eat from the stick. Kabob with baked potatoes makes a satisfying meal. First coated with a thick layer of mud or wet clay, potatoes tossed into the fire and allowed to cook for 45 minutes, are excellent. Steamed Fish. —Clean the fish, leaving head and fins on, and roll in greaseproof paper smeared with butter, having first seasoned it with pepper and salt. Treating each separately, wrap in a large sheet of newspaper. Then enfold in a thick wrapping of more newspapers and soak in water until saturated. Next scrape a hole in the middle of a bed of coals and bury the package in the embers. About 20 minutes for a moderate sized “bundle” should result in delicious steamed fish. The newspapers will scorch, but the inner wrappers remain untouched. Stuffed Baked Apple.—Core apple and fill with raisins, half a teaspoon of butter and a quarter of a teaspoon of sugar. Wrap in wet greaseproof paper and bake in ashes about 20 minutes. Egg Roasted in Ashes. —Prick a pin hole in both ends of ah egg. Place the egg in either very hot sand or on edge of coals. Bake about eight minutes, turning when four minutes have passed. Pikelets. —Take one egg, a quarter of a cup of milk, a tablespoon of sugar, and enough self-raising flour to make a thick batter. Fry in a pan lightly greased with butter over a very gentle fire. Butter and eat while hot. Sausages-on-Stick.—Pierce sausages lengthwise with a thin green stick. Heat gently, turning repeatedly until skin hardens, then cook over hot coals. If desired, when partly cooked, a slice of bacon can be wrapped around the sausage, tied into position with string, and cooiced over hot coals. With a touch of mustard this is an ideal outdoor dish.