Reigate District Scouts Camp Site
Jordan Heights

General Recipes for backwood Cooking

Egg in an Orange
Cut an orange in half. Scoop out the flesh inside and eat it – be careful not to cut through the skin!
Now crack an egg into the skin and place on the embers of the fire until the egg is cooked.

How about a pizza in our outdoor oven

Onion eggs
Cut the onion in half after removing the outer skin. Remove internal contents except for the remaining
three outer layers. Break egg into shell and place on embers. When cooked eat the onion container
as well as its contents after removing the outer scorched layer.

Spud Egg
Cut the top off a potato of and scoop a hole in the middle. Crack the egg into the hole, put the top
back in place and secure with small wooden pegs. Bake until the potato is cooked.
Crack egg and put in shell of clay about 1/2 inch thick, bake in red embers. To make spud-eggs, cut
potato across short axis, hollow out both halves, break egg into it, replace top and spike in place with
sharpened match stick, bake in embers for about 15 minutes.

Perhaps the easiest to cook backwoods . Take a potato and place it in the embers of the fire. When it
is cooked , after about 25 - 30 mins slice open the skin and place a piece of cheese or butter on top.

Backwoods Mince
You can cook mince meat inside all sorts of vegetable containers: orange peels, hollowed-out
potatoes, onions, gem squash, butternut, or even cabbage leaves.

Use a green stick to spear slices of bacon, mushrooms, sausage, carrot, tomato, peppers, and
pieces of pork. Support the skewer over glowing embers turning occasionally. Eat when the meat is
crisp and golden brown.Alternate thin slices of apple, bacon, potato, spiked on a thin green stick and roasted slowly over
hardwoods. (Potato generally takes longest to cook).
Cut any type of meat into cubes, place onto a long peeled green stick add onion, mushrooms,
pepper, pineapple etc. to taste, cook till ready turning frequently Use the same method as above
using fruits add a syrup sauce before eating

Cabbage hot dogs
Lay sliced onion on a cabbage leaf, add a sausage or two and place more onions on top. Wrap up
the cabbage leaf tightly and secure with a number of small green sticks. Place in embers for about 7
to 10 minutes, turning occasionally.

Banana hot dogs
Take a banana and cut a slit in the peel down the inside of the curve, and open it outwards. Remove
the banana and feed it to a passing baboon or a nearby Scout. Now put a sausage inside the banana
peel and cook it directly on the coals.

Chocolate banana
Cut a slit lengthways in the banana and insert some pieces of chocolate. Wrap the whole lot in foil
and place in the embers. Eat once the chocolate melts.

Wash and pin out on a flat board. Bake slowly on reflector principle.

Dinners Without Foil
How about baking muffins in half an orange with the pulp removed (and we hope eaten). Eggs in
onion half with all but outer few layers removed. Meat loaf cooked in onion half (mound it up as it
shrinks while cooking). Twist on a peeled green stick. Potatoes wrapped in "clean" mud and baked in
fire. Skin comes off with mud.

Chicken and dumplings
Envelope of chicken & vegetable soup, about half the regular
water, a small (6 oz) can of chicken. Bring to a boil. Drop spoonfuls of biscuit dough on top (use drop
biscuit recipe). Cover tightly and cook over low heat for about 10 minutes or until dumplings are done.

Stone soup
Everyone brings their favorite vegetable to toss in the pot with a few seasonings. Add some bullion
for extra flavor. (Bullion can also be added to foil dinners to add a bit more flavour, go gently until you
find the right amount) Instant hot dogs Lay sliced onion on a cabbage leave add a sausage or two and place more onions on top. Wrap up the cabbage leaf tightly and secure with a number of small green sticks. Place in embers for about 7 – 10 mins turning  ocasionally .

Meat and burgers
Meat and burgers can be cooked by a number of methods some of which are described above such
as the Kebab method or the wrap method whereby the meat is wrapped in cabbage leaves. Meat
may also be cooked using a broiler or by frying on a hot stone.

Burgers in leaves
Place three layers of cabbage leaves directly onto the hot embers and put the burgers or mince
patties on top of them. After approx. 10 minutes, turn the meat over, putting it onto three new
cabbage leaves. Repeat this process until the meat is cooked. Note: Cabbage leaves can replace foil
in most instances when using backwoods cooking recipes. It is important that at no time should
rhubarb leaves be used, as they contain a highly poisonous resin.

Silver Turtles
Take a double piece of aluminum foil, put a hamburger pattie on it, a little bit of butter or margerine,
and any or all of the following ingreadients which the scouts all make and cut up together: carrots,
potatoes (thinly sliced so they will cook fast), onions, and anything else you can think of. The boys all
cut up the vegatables and we line everything up on foil and they go down the line and put anything on
that they want. When they are done, the foils are wrapped and sealed and then placed on the fire.
The fire should not be a high flaming fire, but more like coals - in fact bar-b-que coals work nicely too.
Within 10-15 minutes, you can start pulling them off the fire (don't forget something to pull them off with) and the scouts can eat it right out of the foil. Works well with us. Let me know how it goes with you! cheers!

Smores (aka chocolate biscuit sandwiches)
Roast a marshmallow on a green stick (or long clothes hanger). When done, make a sandwich of the
marshmallow, two graham crackers and a piece of a chocolate bar.

How about some spiders?
Cut hot dogs in quarters, length wise 1/3 of the way from each end. This leaves a solid center to put
on a stick or hot dog fork. Cook over open fire (the spider's legs will curl), serve on a _hamburg bun_!

Ants on a log
Celery covered with peanut butter and topped with raisens.... Great appetizer.

Sausage On Stick
Peel the bark off a green stick and slide your sausage along it. if you want you can wrap a slice of
streaky bacon round it and if you wish you can cook the sausage first then wrap the twist dough
round it to create a sausage roll !

Chicken In Clay
Gut your chicken but don’t bother to pluck it, now plaster it with clay or thick mud to a depth of about
1” now bury the chicken in the embers for about 30 minutes (this really depends on the state of the
fire) when the chicken is ready peal away the clay and the feathers will come away as well thus
exposing the chicken ready to eat.

Self Basting Chicken
Gut and pluck a chicken then suspend it over a bed of hot embers by a fairly stout rope. The trick to
get it to self baste is a “Dingle” a dingle is basically a wind driven flat surface that you tie into the rope
so that the wind will move the dingle and of course the chicken around, this action allows the heat to
cook the bird more evenly after about 30 minutes turn the chicken so both ends get cooked (note it is
very important that children do not eat the chicken half cooked as they could get quite ill from this) A
chicken is cooked when no blood ouse’s from its flesh when pressed ... if in doubt give it another 15
minutes worth of cooking. The fact that the juices will run down the outside of the bird provides the
self basting action require.

Cooking A Chicken In A Rucksack
Place your gutted and plucked chicken in newspapers, fill the chicken with hot pebbles from your fire.
Place the chicken in your rucksack and pace round the chicken dry leaves or straw or newspapers.
Now go for a three hour hike when you are finished, the chicken will be cooked.

Corn on the Cob
Do not remove the sheaves, simple dip in a bucket of water then fling onto the ash, turn
occasionally... eat with butter, a meal fit for a King !

Bonfire Toffee
Melt 2 oz of butter, add 2 tablespoons of syrup a pound of brown sugar, boil quickly for 15 minutes,
stirring occasionally,. See if it's ready by dropping a few drops in cold water. When crisp pour out into
a heavily buttered tin break when firm.

Some extra's
Melt a marshmallow, place between two digestive biscuits add a square of chocolate .... truly

Choc - o - Mint Oranges
Cook an orange in its skin on the ash, remove it from the heat slice it half way through place 3 wafer
mints insides place back on the heat for 5 min then eat.

Cheese Fondue
Make a rich sauce out of any kind of cheese ( processed cheese works well !) add a white wine or
cider to thin the sauce, cut small squares of bread dip into the sauce and eat. {Interesting this, if you
loose your bread in the sauce you must pay a forfeit !!!}

Hunters Steak
Clear an area on the fire so you can cook on hot ash, place steak direct onto the fire, when ready
remove dust off ash which may have stuck to the meat and eat. (The fire will sterilise any germs so don't worry about it)

Baked Apples
Core the apple, fillings can be added, marshmallow, sugar, fruit, cherries, smarties (M & M’s) , syrup
to name a few. Seal in foil place on the ash for about 10 -15 minutes.

Stuffed Sausages
Mix up a packet of sage and onion stuffing add some Worcester sauce and a dash of tomato sauce,
slice the sausage lengthways stuff the sausage wrap in foil place on the fire for about 10 minutes.
Tattie (Potato) Soup (For Eight) Peal and grate 1 Lb. of potatoes, peal and chop one large onion fry this in 2 oz of butter
then add this to 2 pints of stock (which is made from two chicken or ham stock cubes) boil then
allow to simmer for 15 minutes serve with a grated cheese topping.

Cracker Surprise
Ritz crackers, with cheese spread and a square of pineapple on top.
Brandy Bananas
Cook the banana in its skin until soft then slip add a teaspoonful of brandy or a square of chocolate
or marshmallow and re-heat until ready.

Toffee Apples
Place the apple onto a green stick hold over glowing ash until the apple is soft this takes about 15
minutes, peal off the skin then roll in a mixture of syrup and sugar, re-heat until the sugar forms a
candy coating.

Angels on Horseback
Cook a slice of bacon then wrap it round a square of cheese return to the heat until cheese is soft.

Bac - o - Cheese Dog
Cut a sausage long ways, but not all the way through add cheese to the split then wrap in a slice of
bacon hold together using tooth picks then cook for about 10 minutes.

Stewed Fruit Puddings
Autumn provides a lot of fruits available for use, in the UK for example there are Apples,
Blackberries, and many others. Crab apples are more predominant in the wild, but make the most of
what you can find. Get the all together, peel the apples and stew them up. This can then be used in
tarts, pies or just eaten on its own.

Preparing fish
You will need to clean and gut any fish before you cook it. The fish should be cleaned as follows:
Wash the fish thoroughly in clean water
Remove the scales by scraping with the back of a knife (not the shape edge), working from the tail towards the head.
Cut the spine at a point just behind the gills and tear the head off with a steady, slow. forward
motion. If you are careful, the fish innards will come out with it.
Slice the belly open from tail to gills and thoroughly clean the inside.
Finally, cut of the fins and tail and cook as desired.
Steamed Fish
Make a fire that is long enough for the length of the fish and more than wide enough. Let this burn
down to a good bed of embers. Meanwhile prepare the fish and clean it thoroughly.
Cut a lot of grass to use for the steaming. (If you cut it instead of pulling it up, the grass can grow
back.) Place a good layer on top of the coals. Put the fish on top of the grass and place more grass
on top. Then cover the fire and grass with earth and pack it down. Wait for 30 minutes and uncover.
You really need to ensure you have a good bed of embers to be successful. If you are by the sea
shore, then the same method can be used with seaweed instead of grass.

Wrap method
Wrap fish in grass and cover in mud and place on fire. Or wrap fish in cabbage leaf and pin together
a with small twigs and place on fire.

Planked method
Pin the fish flesh side forward on a plank or piece of flat board and cook by reflected heat, place a
knob of butter on the fish when it is cooking and later a splash of lemon - delicious.
For this you need a fair sized fish gut it and remove the head and tail then split along the back bone
of the fish so it lays flat then nail it to a plank of wood and place it near a bed of hot embers. The fish
will cook slowly and you will get the flavour of the wood smoke. When ready peal off the strips of fish
be careful the odd fish bone may come with the meat you are pealing away.

Broiling method
Construct a broiler as shown and place your fish in it cook of hot embers turning regularly.
Fish cook very quickly so be careful you do not burn them.

Fish In Newspaper
Place your gutted fish in newspapers (about 5 layers) really wet the paper through at this point then
place on the hot embers. Turn the package every 2 - 3 minutes and continue to wet down the
newspaper through out. The fish will take about 15 minutes to do using this method. For an even
more natural method you can use cabbage leaves instead of the newspaper.

Fish In A “Y” Stick
Get a long flexible “Y” green stick then either tie or weave the two ends together to form a circle, lay it
on a flat surface then place your gutted fish inside the circle and with further green peeled sticks
weave a lattice work around the fish and the “Y” slick. When you have finished your fish will look like
a fish trapped in a tennis racquet ! .... simply cook over the hot embers.

Fish On A Stick
Peal the bark off a green stick and push it through a gutted fish. Place your sick into two “Y” shaped
stick which you should place either side of the hot embers. (This way you can do several fish at once
and you don’t burn your hand) cook for about 15 minutes then eat of the stick ... magic !

Garlic Bread
Get your loaf slice thickly, butter with garlic butter thickly, wrap in foil, place on the ash to heat
through. (Best to do an extra loaf as its bound to be popular !)

Camp Fire Sandwich
Butter the bread place the buttered side of the bread to the outside add a filling of your choice, wrap
in foil place on ash turn once after about a minute.

Mix flour, salt, and water to thick dough without handling too much. To make twist, peel green stick
not less than 1" diameter, bake in fire, then twist spiral of dough about 1/2" diameter? round it and
bake slowly over red embers. Greenstick should not be of bitter or poisonous wood (avoid poplar,
elder, etc.).
To make Australian Damper, wrap in green leaves, scrape away red embers and place on ground,
then build fire over it. Dampers in aluminum foil are made in the same way and are excellent!

Mix flour, water and a pinch of salt together to form a thick dough, adding raisins and sultanas if you
like. Make a snake-like roll of the dough and twist this snake like fashion on a thick green stick.
Support it over glowing embers turning occasionally until the outside turns golden brown.
Make a dough of self raising flour and water until it is putty like cut into strips. Wrap round a green
stick and bake eat with jam or honey. Variations to this is wrap around a half cooked sausage then
bake to give a sausage roll.

Damper Breads
Dough can be cooked on a flat rock in the fire. With some imagination you can make chapatis, or mix
in some baking powder or bicarbonate of soda to make a soda bread.
Rather than just the usual dough twist, why not try making your own breads such as Chapatis, or mix
in some Baking powder or Bicarbonate of Soda to make a Soda bread. Or you could add some dried
fruit to make a fruit loaf.

Drop Scones
Prepare a batter of 1 pint of milk 1 egg, 2 oz of castor sugar and 4 oz of self raising flour mix well and
allow to stand for an hour, grease lightly a heavy frying pan drop enough batter to make a 3 inch
scone turn when the underside is brown, butter add jam to taste. (This is enough for about 20 scones
but be advised they go like "Hot Cakes")

Ash Toast
Simply place a piece of bread directly onto the hot ashes, (Don't worry the heat will sterilise any
germs) then using tongs turn over as soon as it's done .... It has a unique flavour. You may want to
add cinnamon to taste.

The same method as above but use plain flour, once made flavour with syrup, dessert dressings,fruit, cream etc.

Stuffed Fruit Loaf
Take a plain loaf cut off the top lengthways scoop out soft inner’s crumble and add to this two apples finely diced and one cup of sultanas. Fix the top back on using cocktail sticks. Spread margarine thickly on the outside of the loaf wrap tightly in a double layer of foil place on the ash for about 15 minutes turning regularly

Oat Cakes
Mix oats with flour and make into a dry paste with milk. Bake as for Australian Damper.13

The Cardboard Box Oven
A cardboard box will make an oven -- and it works just as well as your oven at home! There are different ways to make a cardboard box oven.

The open top Box Oven
Cut off the flaps so that the box has four straight sides and bottom. The bottom of the box will be the top of the oven.
Cover the box inside Completley with foil, placing the shiny side out.
To use the oven, place the pan with food to be baked on a footed grill over the lit charcoal
briquettes.The grill should be raised about ten inches above the charcoal. Set the cardboard oven over the food
and charcoal. Prop up one end of the oven with a pebble to provide the air charcoal needs to burn -
or cut air vents along the lower edge of the oven.

The copy paper Box Oven
The cardboard boxes that hold reams of paper, 10 reams of 8 1/2 by 11 inch paper, or 10 reams of 8
1/2 by 14 inch paper, will make very nice box ovens. Line the inside of the box and lid with aluminum
foil. Use a sponge to dab some Elmer's glue around the inside and cover to hold the foil in place.
Make a couple holes in the cover to let the combustion gases out, and make a few holes around the
sides near the bottom, to let oxygen in. Make a tray to hold the charcoal using one or two metal pie
plates. You can either make feet for a single pie plate using nuts and bolts, or bolt two pie plates
together bottom to bottom. Cut a couple coat hangers to make a rack to hold up the cooking pan.
Poke the straight pieces of coat hanger through once side, and into the other. Two pieces will usually
do fine. Put several lit briquets on the pie pan, put your cooking pan on the rack, and place the cover
on top. The first time you use this box oven, check it a few times to make sure that enough oxygen is
getting in, and enough gases are escaping, to keep the charcoal burning.

Box oven without the box!
1. Pound four one inch + diameter by about 1.5 ft length sticks into the ground in the shape of a
square about 1.5 ft per side and wrap them with heavy duty foil.
2. Arrange aluminum foil around stakes and drape over top and crimp to hold in place. Also line floor with foil.
3. Drive three or four stakes into the ground through the foil floor to hold up the baking dish.

Box oven without the box!
Take a sturdy large box. Not too big. A box that was used to ship a 14-15" Computer Monitor is an
excellent size. Completely line the inside of the box with aluminum foil (reflective side out).
Seal the top of the box closed with duct tape. Cut a hole in the front (door to pass baking trays in and
out of. Put steal rods or hangers through the middle of the box (forming a rack to place your baking
trays). Place an inverted pie tin in the bottom and then another pie tin (right side up) on top. This is
where your charcoal goes. It is important to have the inverted pie tin in order to insulate the bottom of
the box from the charcoal. Place 1-2 pieces of charcoal in box per 100 (Fahrenheit) degrees of
cooking temp. It is easy and simple. The only key here is make sure that there is absolutely NO
exposed card board inside your box. This all must be covered with aluminum foil, otherwise your box
will ignite.

Yet another description of a Box Oven
You need:
One large box (whiskey or any double corrugated box that will fit a cake pan or cookie sheet
with about 1" all around will do.) Note: this does not have to have a lid or top.
Lots of large high quality, heavy duty, tin foil (commercial time, use Reynolds wrap) Four small TIN juice cans
A 9x13 cake pan or small cookie sheet One can, open at both ends and vented at bottom for charcoal chimney.
One small friendly stone to vent bottom
First cover the inside of box with two layers of foil. Be sure you have no box showing anywhere. You
can tape it down on outside. Place a large sheet of foil on a level, not burnable, piece of ground.
Place the charcoal chimney on the foil and place a fire starter and whole charcoals (one for every 40
degrees of temperature plus one or two for cold, wet, or wind) Light the chimney and wait about 20
min for charcoal to be ready. Pull off chimney and spread out charcoal to fit under pan used. Place
four small juice cans to support cake pan and lower box oven over all. Vent on leaward (that’s away
from the wind for non mariners) side with small stone. Cook for amount of time called for in recipe. If
cooking for much more than 30 minutes replenish charcoal.
Note: Be sure and lift box straight up or you will "dump" the heat. No peeking allowed!! Anything you
can cook in an oven at home can be done in a box though I prefer things that can be done in 30 min
or so. Good Eating!

Cooking In A Cardboard Oven
Find a stout cardboard box remove the top and bottom of the box. Then line the inside of the
box with tinfoil fold it up the outside of the box to the depth of about 3”.
Place a series of cross wires about one third from each end of the box.
On the bottom set of cross wires place a heat deflector made again of foil this should cover the
bottom of the box leaving a gap of about one inch to allow the heat past.
Top set of wires are to support your tray or pot.
Place your cardboard oven on four bricks over a bed of hot ash or charcoal (Note one charcoal
nugget give out about 25 degrees centigrade as a rough guide)
Place what you want to cook in a dish and place it on the top set of wires, now cover the top of
the box with a clear over roasta bag so you can see how your food is coming along. A
refinement of this is to place a thermometer inside the oven for an accurate temperature reading.
When ready simply peal away the rosta bag and fish out your food.
For all box ovens:Control the baking temperature of the oven by the number of charcoal briquets used. Each briquette
supplies 40 degrees of heat (a 360 degree temperature will take 9 briquets).
Experiment! Build an oven to fit your pans - or your menu: Bake bread, brownies, roast chicken, pizza
or a coffee cake. Construct a removable oven top or oven door. Punch holes on opposite sides of the
oven and run coat hanger wire through to make a grill to hold baking pans. Try the oven over the
coals of a campfire.

Box Oven Recipes
There aren't many recipes here, because you can use this box oven to cook anything from any other
cookbook that can be cooked in an oven!
Peachy Yums
Canned peach halves
Large marshmallows
Place a well drained peach half, cut side up, on a piece of foil large enough to wrap it. Put one large
marshmallow in the peach and sprinkle with a little cinnamon. Wrap the peachy yum. Warm in the
box oven until the marshmallow is melty, 5-10 minutes.
Sausage Balls
1 lb sausage
3 cups bisquick
1 8 oz jar Cheese Whiz or shredded cheese
Combine sausage (cooked), bisquick and cheese; shape into balls. Bake in preheated 300 degree
oven for 25 minutes or until lightly browned.

Cooking Techniques

Sear meat by thrusting it into flame to seal in the juices, then cook slowly over bright coals of
hardwoods. If a pan is used it should be very hot before meat is put in. Turn frequently. Add salt later
to make blood tun.
For this method, you will need to make a grid or mesh out of green sticks, and grill your food over a
hot bed of embers. Remember that some types of wood are poisonous and should not be used.
The disadvantage of grilling food is that it tends to dry out.

Tendency to fry everything is bad for digestion. Deep frying is best. Fat should be smoking hot before
meat is immersed. This seals in juices and is less greasy.
You will need some form of pan or grill base, usually a flat stone which is placed in the fire to heat
it up. The stone is then cleaned off and food fried on it. It may be necessary to place small pieces of
twig around such things as eggs to stop them rolling off the stone.

Pot Roast
Put bones or scrubbed stones in bottom of dixie (a large cooking pot with a volume of 2-5 gallons [10
to 20 liters] and usually made of cast iron. Typically one could cook a chicken in a dixie) for roast to
rest on with good supply of fat. As soon as fat boils put in roast. When it browns on one side, turn it to
seal in the juices. After this, boiling water must be added to depth of 2 inches. Cook steadily, turning
and basting, allowing 20 minutes for each pound plus 20 minutes. Two small roasts will cook more
quickly than one large one.

Remove coarse leaves, wash thoroughly, cut up and put into boiling water (not too much) to which
salt has been added. Boil for about 20 minutes. (The alternative method of cooking in very small
quantities of water with lid on pot is perhaps better, but necessitates constant attention to prevent
drying up and consequent damage to dixie.
To avoid burning
Stand cooking pot inside larger pot containing small quantity of water, especially useful for porridge,
custard, cocoa, etc.

Dust meat with flour and fry first to sear with a little fat, then add cold water a little at a time. Stir meat
and bring to boil, then add ingredients. Replace lid and simmer gently for as long as possible. "A stew
boiled is a stew spoiled".

By direct heat using spit and reflector. Hardwood fire against back logs with meat suspended on cord
in front, fat bacon on top helps baste; catch fat in pan. Alternatively, roast under bowl or oil drum oven. When using bowl, build hot fire to heat ground first, scrape away hot coals and place meat on plate with bowl inverted over it, then rebuild the fire around the bowl. Oil drum oven should have false bottom to keep meat from contact with wall.
For this method you will require a good bed of embers. For large animals and birds you will need a
spit construction over the fire. For smaller animals and fish, the best way, is to peg them out on a
board or a flat piece of wood and stand this next to the fire to form a kind of reflector.

Use bowl, Dutch oven, biscuit tin or oil drum oven. To use Dutch oven, prepare fire-bed of mixed
quick and slow burning woods, build shell of clay over it, leaving front open, and set fire to fire-bed.
You will need some form of pan or grill base, usually a flat stone which is placed in the fire to heat it
up . The stone is then cleaned off and food fried on it. It may be necessary to place small pieces of
twig around such things as eggs to stop them rolling off the stone.

You will need some form of container. It is possible to use a paper bag to boil up water the trick is to
ensure that the heat only touches that part of the bag that has liquid behind it to absorb the heat. In
stone age times a water hole was created. Into this hole were placed hot stones, heated on a fire
nearby. This resulted in heating the water and thus boiling the food.

Greenstick Broiler
Green twigs are woven across a three pronged stick to make a grill. Meat is seared in the flame, then
placed on the grill and broiled slowly over red coals. Add salt to bring out the juices.

Hot Rock Cooking
Find a flat rock (not slate or sandstone as these types of rock can exploded when heated) heat in the
fire then when hot clean off the ash coat with a little oil then cook your bacon rashers in a circle and
crack your egg into the Centre of the circle.

Paper Bag Cooking
With the aid of a stout paper bag lay your bacon in the bottom crack your egg on top of the bacon,
fold over the bag and push a long stick through the folded over portion of the bag. Now suspend over
the hot embers and it will cook away when you ready to eat simply peal away the bag eat the meal
then you do the washing up by throwing the paper bag on the fire.

Other Ovens
Pit Oven / Fiji Oven
Dig a pit, or use a natural depression in the ground. Light a fire in this and build it up, including as
many rocks as you can find. Do Not use flint or rocks from a river bed, as the heat can cause them
to explode from the water expanding inside them.
When you have a good bed of embers, wrap your food up in leaves, or on a bed of grass (see above)
and cover the top of the hole over with sticks. Over this lay sacking or mats and then cover this over
with earth. Make sure you seal in around the edges. Leave for 2 hours and then uncover and enjoy.
One tip though, if you are cooking for a larger number of people, then put more embers over the top
of the food to ensure it cooks.

Haybox Cooking
To make a haybox, line tea chest with newspaper to insulate and cover the bottom with tightly packed
hay to a depth of 6 inches. Place in cooking pot and pack around tightly with hay, then withdraw pot.
Have extra hay and newspaper available. The haybox is now ready for use. Bring cooking pot to the
boil and place in the box while still boiling, pack hay over it tightly, cover with newspaper and replace
lid of box with a weight to compress it. Specially useful for foods which require slow cooking,
porridge, stew, etc.You can cook a meal in a hay box overnight using the principle of a slow cooker to do this put the
billy (pot) with say a boiling stew placed in it into a box firmly pack straw around about the billy to the
depth of about 2 inches, close down the lid of the box and weight it. Let the straw’s ability to generate
heat cook the meal for you. It normally takes about 8 hours to cook through. This is particularly good
for cooking porridge for breakfast. You can substitute newspaper or indeed flow pack for the straw if
you wish.

Cooking Biscuit Tin
Find a biscuit tin place three pebbles in the bottom of the tin place a metal plate on the pebbles then
place the item you want to cook on the plate. Place in the fire so that you have twice as many embers
on the top of the metal box as on the bottom. Cooking like this is very quick so be warned check you
food regularly, (it has been known to cremate a chicken to its carbon base in 15 minutes !)

Dutch Oven Cooking
A Dutch oven is a heavy cast iron or these days they do use aluminium pots, on the bottom of the
pot are usually three short legs. You can even use the lid for a frying pan.
You can cook nearly anything in a Dutch oven from stews to cakes and biscuits. Numerous books
exist on Dutch oven cooking which cover the subject in far greater detail.

Tin Can Cooking
Another technique is to get a large tin can, cut air holes in the bottom and put it in the embers. Then
you can fry eggs on the " hot plate " using slices of grapefruit skins as egg rings.

Measuring Quantities
At home it's an easy matter to measure; in camp you won't have elaborate equipment, so here are a
few tips:
1 oz. flour, cocoa, custard powder; = a well heaped tablespoon.
1 oz. sugar, rice, butter, fat = a flat tablespoon.
1/2 pint liquid = a normal camp mug full.
1 pint camp mug, when lightly filled, holds approximately:
5 oz Flour
8 oz Granulated sugar
2 1/2 oz Breadcrumbs
4 oz Grated cheese
7 oz Rice
6 oz Sultanas
A circular can with rounded comers is best: no corners for food to stick and burn --
easier to stir and clean.

Hot drinks are necessary in camp, especially at the beginning and end of day. Left to themselves,
Scouts will often neglect these as they do not realize their importance.
Drinks often badly prepared - regarded as simple, so little care taken. Scouts have a habit of
preparing rest of meal before thought to drink, with result that meal is over before water has come to
boil. They should be taught to put water on fire in early stages of preparation
Tea: Keep special billy for tea stage. Water must be boiling briskly when tea is added, after which the
billy must removed immediately from the fire. Tea leaves must be allowed to stew. Tea bags are
useful but must be kept clean; (not hung on a rail of camp kitchen throughout the day). A teapot is an
invaluable article of Patrol equipment.
Coffee: Useful change, but more expensive. Must not be too strong. Nescafe or similar preparations
most useful in camp.
Cocoa: Mix a paste with cold water, then boil up for short time. Keep stirred.
Soup: Very valuable, especially on cold days. Encourage Patrols to keep their own stock pot with
bones and to experiment with wild herbs, nettle shoots, etc.
Lemonade: Made from real lemons, better than commercial variety.
Cold Milk: Should be sipped, not gulped.
The real stumbling block at camp is: Hot Water. Always have a billy (a small cooking pot about 1.5 to
4 quarts, and made of a jam tin. Traditionally a billy would be used for boiling water for soup, tea or
coffee) or dixie of water on the fire for hot water, whenever you use the water out of the billy,
remember to fill it up. Plenty of hot water in camp means half your battle is over

Boiling Water In A Paper Cup
This is quite easy really just ensure the cup is completely full.
Boiling Water In A Plastic Bag
Put water into your plastic bag then drop hot rocks into the water. You can also use leather or birch
bark for this trick.

Fruit Punch
Orange juice, cider, 1 large can of tangerine oranges, fruit to taste.

Pine Tea
Boil water then place in your cup a fresh young pine leaf wait about 5 minutes, remove the leave and
strain add sugar to taste

Nettle Tea
Boil water then place in your cup a fresh young nettle leaves wait about 5 minutes, remove the
leaves and strain add sugar to taste.

Russian Tea
Lots of sugar, black tea, 2 large tins of mixed fruit, 1 bottle of cheap red wine add to taste. Simmer for
30 minutes until fruit is soft.

Cocoa, sugar, milk, spirits of some description to just flavour the drink.

Foil Cooking
Make an envelope of foil sealed with a double fold down three edges, cut meat, vegetables, etc., into
cubes, and put in envelope with seasoning and teaspoon of water or fat (this is essential). Seal top of
envelope and place in fire, clear of flames (which will cause foil to granulate). Potatoes, apples, and
bread can also be cooked by the same method.
Other Suggestions on Foil Cooking
Touch of garlic salt
Few slices of onion
Use soup instead of butter
BBQ sauce
Worchester sauce
Teaspoon of Italian seasoning, curry powder
or chili powder
Pork loin or chicken breast instead of
Slices of tomato and peppers
Pineapple slices with chicken
Stew meat, cubed steak instead of
Clove of fresh garlic
Small dough balls of biscuit mix for dumplings
Cornish Hen
At home, parboil (3 mins) a cornish hen. oil it up, salt and pepper and wrap in foil. Cook as you would
a foil pack (15 min/side). Do another pack of just thin sliced potatoes and onion, salt/pepper with a bit
of olive oil.

Pizza Pocket
Try a pizza pocket dinner, made with those packages of 'flat' dough. You take the flat dough, and fill
the center with pizza sauce, peperoni, cheese, with optional mushroom, olives etc. Fold it over to
enclose the 'goodies' and wrap in 2 layers of foil. 'BAKE' 10 minutes on each side, and you might
have a pizza pocket.

Seafood Dinners
For variety, try peeled shrimp or scallops, snow peas, strips of red pepper, sliced mushrooms, thin
slice of ginger root. This cooks rather quickly, usually in less than 10 minutes depending on size of
shrimp or scallops. Kids seldom like it . . . it's too different. Shark chunks cook up well with a thin
slice of lemon.
Ham Dinners
Try chunks of ham, sweet potatoes (par boiled), pineapple. As soon as it comes out of fire, add a few
mini marshmallows on top.
Upside Down Ham
Ham pieces or steak, Pinapple slices (or tidbits) dash of teriyaki sauce (or marinade) and
mixedvegetables to taste.
Ham & Potatoes Au Gratin:
Cubed Ham, chopped Potato, Onions, Grated cheese of your choice.
Chicken Dinners
Try using boned chicken instead of hamburger. Cooking time is the same, add a small amount of
water or soy sauce to replace the water found in hamburger.

Lemon Chicken
Take a whole chicken. Brush with melted butter. Take a whole lemon, slice, squeeze juice over
chicken. Sprinkle generously with Lemon & Herb spice. Put leftover lemon peel & pulp inside
chicken with slices of onion. Wrap in foil. Cook until done. 40-60 minutes.

Foil Fajitas
Marinated Fajita Meat (Beef or Chicken), Onions, Green Peppers. Serve on tortillas with cheese,
salsa, etc....

Stuffed Potatoes
Core small to medium potato, insert a small pre-cooked sausage or weiner. Wrap in foil, set in hot
ashes to bake. Takes 45-90 minutes to cook. Remove and slice top and add cheese, chili or fixins of
your choice.

Hobo Popcorn
In center of 18" x 18" square of heavy or doubled foil, place one tspoon of oil and one tbspoon of
popcorn. Bring foil corners together to make a pouch. Seal the edges by folding, but allow room for
the popcorn to pop. Tie each pouch to a long stick with a string and hold the pouch over the hot
coals. Shake constantly until all the corn has popped. Season with salt and margarine. Or soy sauce,
or melted chocolate, or melted peanut butter, or melted caramels or use as a base for

Portable Chili
Cook up a pot of chili (homemade or canned). Buy individual size bags of Doritos or something
similar. Cut an X on front of bag and open. Put chili on top of the chips, and shredded cheese. And
you have portable lunchtime nachos/tacos.

Foil Dinner
Lay slices of potatoes, onion, and carrots on a sheet of heavy-duty foil then place hamburger
patty on top. Cover with slices of potato, onion, and carrots. Season with butter, salt and pepper.
Cook 20-30 minutes over hot coals, turning twice during cooking.
Aluminum Eggs (Foil Breakfast)
Hash brown potatoes
Salt, pepper and spices to taste
Place potatoes, scrambled egg (doesn't need to be cooked) sausage patty and spices in foil. Wrap
securely. Place on coals for 15 minutes.
Don's Hawaiian Delight
In a square piece of heavy duty aluminum foil place enough of each of the following to make one
Sliced ham, Sweet potatoes, Carrots, Pineapple
Surround the ham slices with the other ingredients on the foil then add 1 tablespoon of syrup or
honey. Fold using "drugstore" wrap to hold in the juice. Cook package on hot coals for approximately
15 minutes on each side.

Cooking Times:
Hamburger: 8-12 minutes, Carrots: 15-20 minutes
Chicken pieces: 20-30 minutes, Whole Apples: 20-30 minutes
Hotdogs: 5-10 minutes, Sliced potatoes 10-15 minute

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