The Fun of Cooking Part 16

"Some campers boil the corn in the husk and think it is better that way, but I find I always burn my fingers taking off the leaves and silk, so I believe in peeling it as we do at home," said Jack's father, as he put the ears in the kettle slowly, so as not to stop the boiling of the water. "Now for supper, this is the way to fix it:"

ROAST CORN

Take off the husks and silk. Put a stick in the end of the ear, and toast it brown over a bed of coals; have ready b.u.t.ter and salt to put on each.

[Ill.u.s.tration: Roasting Corn Over a Bed of Coals]

The baked beans proved all their cook promised they should be, and almost the best thing about them was that they were just as good cold as hot, and so saved cooking things sometimes when they were in a hurry.

One day, they caught a perfectly huge fish, too large to broil well, and then their little stove proved a treasure, for the oven would just hold a baking pan; they cooked it in this way:

BAKED FISH

Clean and scale the fish, but do not take off the head or tail.

Slice an onion fine, and fry brown in two tablespoonfuls of fat; add to this a cup of fine, dry bread crumbs and a little salt and pepper, and stir till brown. Wipe dry the inside of the fish, and put this stuffing in; wind a string around the outside to hold it firmly in place. Put in a pan with four slices of salt pork or bacon, and lay three or four more on the top of the fish; shake a little flour, salt, and pepper over all. Bake in a hot oven till the skin begins to break open a little; every fifteen minutes open the oven door and baste the fish; that is, pour a spoonful of juice from the pan over the fish; if there is not enough, pour a small cup of boiling water into the pan.

With this they had

BOILED ONIONS

Peel onions of about the same size, and drop them in a kettle of boiling, salted water; when they have cooked half an hour, throw this water away and put them in fresh boiling water. This will prevent their being too strong. Cook for one hour altogether. Put melted b.u.t.ter, pepper, and salt over them.

Before they could possibly think it was time to go home, their vacation was over.

For dinner, the last night, Father Blair made something very good indeed:

CAMP PUDDING

1/2 pound of dried prunes.

8 slices of bread, cut thin and b.u.t.tered.

1/2 cup of sugar.

1 tablespoonful of b.u.t.ter.

Wash the prunes and cover them with cold water, and let them stand all night. In the morning, put them on the fire in this water, and cook slowly till they are very soft; then take out the stones.

Line a dish with the bread, cut in pieces, with a layer on the bottom; put on a spoonful of prunes and juice, then a layer of bread, and so on till the dish is full, with bread on top; sprinkle with sugar and bits of b.u.t.ter and bake brown.

"My, but we've had a good time!" said Jack, thoughtfully rubbing the end of his sunburned nose as he watched the sh.o.r.es of the lake fade away the next day. "I never supposed it was such fun to camp. And I've become quite a cook; now haven't I, Father Blair?"

"I should say you had. Too bad your mother and the girls can't know about it. But they will never know!" and his father smiled mischievously.

"Well, perhaps some day I'll cook something for them," said Jack, sheepishly. "I don't mind knowing how to cook as much as I thought I should, now that I know men cook. I guess I'll surprise them some day, Father!"

CHAPTER X

JAMS AND JELLY

Norah was preserving peaches. The fragrant odor filled the house one day, and Mildred sniffed it delightedly. "Dear me! I wish I could make preserves," she sighed. "Norah's always look so lovely in their jars, and they taste so good, too. I wonder if she would let me help her?"

But no, Norah would not. Peaches, she explained, must be done up very carefully, and n.o.body could do them up unless they knew just how.

[Ill.u.s.tration: "'But Norah, if You can't begin till You know how, how does Anybody ever Learn?'"]

"But, Norah, if you can't begin till you know how, how does anybody ever learn? And I want to do them so much! Just see how beautiful yours are,"

and Mildred looked longingly at the row of jars on the kitchen table full of yellow peaches in a syrup like golden suns.h.i.+ne. "Oh, Norah!" she murmured pathetically.

But Norah was firm. Miss Mildred couldn't do up peaches; she was too young; and, anyway, she couldn't be bothered teaching her. So Mildred sighed and gave it up. But when she told her mother about it, Mother Blair laughed.

"You want to begin at the top," she said, "Norah is quite right in saying that peaches are not easy to put up--that is, not the very best, most beautiful peaches, and n.o.body wants any other kind. But why not make something else to begin with, jams and jellies and other good things? And by the time you know all about those, you will find that peaches will be perfectly easy for you."

Mildred brightened up. "Now that's what I call a good idea, one of your very best, Mother Blair. Can't I make something right away to-day?"

"Just as soon as Norah is all through with her preserving, if she doesn't mind, you may. And perhaps she has something all ready for you to begin on. Run and ask her if you may have the parts of the peaches she did not want to use."

That puzzled Mildred, and as she hurried to the kitchen she thought about it.

"Norah, Mother says you are not going to use all the parts of the peaches, and perhaps I may have what you don't want. But what are they?

Because if they are just the skins and stones, I don't want them either."

Norah was just fastening on the last top on her jars of preserves, and she looked very good-natured.

"Sure, I've got lots left!" she said, and showed Mildred a large covered bowl filled with bits of peach pulp.

"I won't put any bruised peaches in preserves," she explained, "so I just cut up peaches with soft spots and put 'em in here; and when I'm done, I make a shortcake out of 'em. If I've got enough, sometimes I make 'em into--"

"Jam!" interrupted Mildred. "Of course! delicious peach jam that I love.

Oh, Norah, do let me make some; don't use any of those peach bits for shortcake--let's have something else for lunch."

"Well," said Norah, "I guess you can have 'em." So Mildred ran for her ap.r.o.n and a receipt, which, when she read it over, proved, strangely enough, to be a rule for making not only peach but all sorts of jams.

JAM

Prepare your fruit nicely; strawberries must be washed and hulled, peaches pared and cut up, raspberries looked over for poor ones.

When they are ready, measure

1 large cup of fruit to 1 small cup of sugar.

Mash the fruit and put it in a kettle in layers with the sugar, and press and stir it till it is all wet and juicy. Then gently boil it, stirring constantly from the bottom up, so the fruit will not burn. Mash with a wooden potato masher till all is smooth.

When it has cooked nearly an hour, try a little on a cold saucer and see if it gets firm. When it does, it is done. Some jams take longer to cook than others, because some fruits are more juicy.

This sounded very easy indeed, and Mildred began to mash and measure at once, and soon the jam was over the fire. But it took a long time to cook. Norah brought a dishpan full of jelly-gla.s.ses and put them in the sink, and Mildred washed these and dried them and arranged them on two trays, all ready for the jam; but every moment or two she stirred the jam well. By and by, after more than an hour, the peaches looked transparent, and then Norah said they were done; and, sure enough, when she hurriedly put some on a saucer and stood this on the ice in the refrigerator to get it cold quickly, it grew a little stiff and the edges were like jelly.

[Ill.u.s.tration: "I am so Proud, I want Everybody to see my Jam"]

Mildred carefully lifted the hot saucepan from the fire and began to dip out the jam with a cup and put it in the gla.s.ses; when she finished, there were eight of them, all filled with clear golden-pinky-brownish jam, beautiful to look at, and, oh, so good to taste! Mildred ran for her mother and Brownie to look at it. "I wish Father and Jack were here," she sighed, "and Miss Betty, too. I am so proud, I want everybody to see it."