Slice some stale bread half an inch thick, remove crust, and cut bread into half-inch dice. Fry these, a few at a time, in deep fat of the "blue smoke" temperature, until they are golden brown. Drain free from grease, and add to each plate of soup when serving. (See also page 114).
Take a quart can of tomatoes and a sliced onion. Stew twenty minutes. Meantime boil a quart of milk. Rub to a paste two tablespoonfuls each of flour and butter, and add to the boiling milk, stirring until it thickens. Now season the tomatoes with a teaspoonful of sugar, a little salt, and pepper. Then stir into the tomatoes one-half teaspoonful baking soda (to keep milk from curdling), add the boiling milk, stir quickly, and serve.
Boil with pork, as previously directed, until the beans are tender enough to crack open; then take out the pork and mash the beans into a paste. Return pork to kettle, add a cup of flour mixed thin with cold water, stirring it in slowly as the kettle simmers. Boil slowly an hour longer, stirring frequently so that it may not scorch. Season with little salt but plenty of pepper.
Wash well one pint of split peas, cover with cold water, and let them soak over night. In the morning put them in a kettle with close-fitting cover. Pour over them three quarts cold water, adding one-half pound lean bacon or ham cut into dice, one teaspoonful salt, and some pepper. When the soup begins to boil, skim the froth from the surface. Cook slowly three to four hours, stirring occasionally till the peas are all dissolved, and adding a little more boiling water to keep up the quantity as it boils away. Let it get quite thick. Just before serving, drop in small squares of toasted bread or biscuits, adding quickly while the bread is hot. Vegetables may be added one-half hour before the soup is done.
Follow directions on wrapper.
The best thing in a fixed camp is the stock-pot. A large covered pot or enameled pail is reserved for this and nothing else. Into it go all the clean fag-ends of game—heads, tails, wings, feet, giblets, large bones—also the leftovers of fish, flesh, and fowl, of any and all sorts of vegetables, rice, or other cereals, macaroni, stale bread, everything edible except fat and grease. This pot is always kept hot. Its flavors are forever changing, but ever welcome. It is always ready, day or night, for the hungry varlet who missed connections or who wants a bite between meals. No cook who values his peace of mind will fail to have skilly simmering at all hours.