A Forest Ranger's Cookbook - Entrees

Great Camp and Cabin Entree Recipes Tested by the Ultimate Outdoorsmen!

from The Lookout Cookbook, 1938. U.S. Forest Service, Region One

ENTREES

Corn Fritters
1 cup flour
1/2 cup milk (dilute 1/4 cup canned milk with 1/4 cup water)
1/2 teaspoon salt
2 eggs, beaten
1 small can corn
1 teaspoon melted butter
1 teaspoon baking powder

Chop the corn very fine and add salt, pepper, well beaten eggs, butter, milk, flour and baking powder. Fry in deep fat.

Apple Fritters
1 cup milk
2 cups flour
2 eggs
1 tablespoon baking powder
1 teaspoon sugar
apples
salt

To the milk add the well beaten egg yolks and the sugar, then the flour mixed and sifted with the baking powder and the salt. Then fold in the stiffly beaten whites. Add sliced canned apples, being careful to get the batter all over them. Drop by spoonfuls into deep fat and fry.

Macaroni and Cheese
1/2 package macaroni
dash pepper
2 tablespoons butter
1/2 cup milk
1 tablespoon flour
1/2 finely cut cheese
1/4 teaspoon salt

Cook the macaroni in 3 cups boiling water and 1 teaspoon salt until tender. Drain. Melt butter, add flour and seasonings and blend thoroughly. Pour in milk, which has been diluted half with water, and stir until thick and smooth; cook for a few minutes longer and add cheese and stir until it is melted. Put macaroni and cheese sauce in layers in baking pan having sauce on top. A little diced ham may be sprinkled over this. Bake in medium oven till nice and brown.