CAMP COOKERY.

Evening Post, Volume CIX, Issue 39, 15 February 1930, Page 18

CAMP COOKERY.

:-;.- Potatoes and any kind of. meat, fish, or game ar.o delicious when roasted in the ashes of a small fire. This potatoes should be wrapped in wet leaves or wet papor after being cleaned and then inserted into a bed of hot ashes. Cooked in this manner they retain all the original flavour, and are delicious if eaten with' gutter. Fish or wild game should be drawn and then rolled in paper, leaves, or clay, and then baked. Clay is best for game. All that'is necessary is to draw the bird; it is. not even essential to remove the feathers. The clay should be coated over the bird until none of the feathers show. .. ' After baking in the ashes for an hour 01 so,?the.bird should be removed and tested. Length of, cooking time will depend on the age of the bird, the kind, and so forth, though it 'is about twenty minutos to half an hour for each pound. ■ When the bird is taken frpm the' ashes the clay will peel off readily, and with it all the feathers, leaving as juicy a bit of flesh as one could want.