Camp Cooking: 100 Years National Museum Of Forest Service
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- Book:Camp Cooking: 100 Years National Museum Of Forest Service
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Abstract: The National Museum of Forest Service History presents a charming cookbook that celebrates decades of camp cooking by countless Forest Service agents in the field. Featuring legendary recipes for Dutch oven meals, open-fire dishes, and other tasty outdoor specialties used daily in the early days of the Forest Service, Camp Cooking has dozens of recipes, photos, and anecdotes that tell the whole history of these brave and hardy individuals. Dedicated rangers wives prepared meals with limited resources as they accompanied their husbands in the field, often supplementing cooking with k-rations cooked over an open fire. In rustic and remote locations, delicious, time-tested creations were prepared and served, including Dutch Oven Beer Bread, Parmesan Mashed Potatoes, Pioneer Night Stew, and Creamy Pumpkin Pie. To pay tribute to decades of dedication of Forest Service employees, the Intermountain Region and the National Museum of Forest Service History (http://www.nmfs-history.net) are proud to present this collectible cookbook. For more information, visit http://www.fs.fed.us/newcentury/cookbook.htm
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Camp Cooking
Digital Edition v1.0
Text 2004 The National Museum of Forest Service History
Photographs 2004 The National Museum of Forest Service History
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith, Publisher
PO Box 667
Layton, UT 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
978-1-4236-1222-3
Dedicated volunteers established the Museum in Missoula, Montana, in 1988. We are a private non-profit corporation. Our mission is to preserve and interpret the history of the USDA Forest Service, to educate the public about the history of the agency and its role in the history of conservation in the United States, and to present this historical information with integrity.
We work to preserve historical objects and documents, develop conservation education, cooperate with other history sites, and recognize people and groups who have contributed to the mission of the Forest Service. We plan to construct a museum at a site in Missoula, Montana.
We welcome new members. Membership information can be obtained by contacting the Museum office or web site: www.nmfs-history.net.
In researching volumes of historical documents, diaries, oral histories, letters from retirees, and published memories, we found scattered bits of information pertaining to early-day subsistence by our Forest Service predecessors. With the rough-and-tumble culture of the early ranger, cooking and eating were daily necessities that were not formally documented. They are captured instead in anecdotes and historical photographs, several of which have been selected from USDA Forest Service archives and included in this cookbook. Photos from other sources are noted in captions.
The recipes are from Forest Service employees: new hires, mid-career, approaching retirement and long retired. Readers will find that all recipes can be used with modern outdoor-cooking methods and ingredients.
Special thanks goes to Dian Thomas, daughter of former Forest Ranger Julian Thomas from the Intermountain Region. Dian gave us permission to use many of her hints, tips and favorite Dutch oven recipes.
We would like to express our heartfelt thanks to the Heritage Cookbook Committee for their hard work and loyal support. Committee members are: Beth King Editor; Susan McDaniel Typesetting, Layout and Design; Richa Wilson; Jeannette Hartog; Janet Thorsted; Pat Gardiner; Glenna Prevedel; Diane Hadley; Norma Shupla; Lorrie Wiggins
This Heritage Cookbook pays tribute to the decades of dedication given by Forest Service employees throughout the past century.
In the Northern Regions Early Days in the Forest Service, Volume I, the words of Joe B. Halm seem to state clearly how it was in the beginning. Halms career began in 1909 working for Ranger Edward Pulaski on a survey crew at Wallace, Idaho. He said:
In thinking back over those early years of the Service I am impressed by the unselfish loyalty of everyone, the enthusiasm with which they worked and sweat [sic], carrying their food and beds on their backs, traveling the dim forest trails mostly without horses. Pride and loyalty to the Service and their chief carried them on, rain or shine, day after day, sleeping under the stars or in winter in soggy, leaky cabins with sagging roofs ten feet beneath the snow. That loyalty and enthusiasm has never waned, in my case at least.
There is a bond which holds those of us remaining who traveled the forests together in those earlier days, who ate from the same pan and slept under the same blanket or snowshoed with hundred pound packs for days, wet to the bone, sleeping by a fire on a bleak mountain top burrowed in the snow many feet above ground. When the snow was soft we sank to our knees staggering along under our packs breaking trail. When the snow was crusted on steep ascents, we painfully cut steps in the treacherous icy slopes, but when the snow was firm and the going was good, we laughed, joked and sang.
We have all shared the dangers, too, toiling beneath those great white billows of smoke miles high, adding our mite of strength to control the fire demon and stop the destruction that those to follow may profit by and enjoy our great national heritage.
I am sure not one regrets a single hardship, firm in the belief that each mile traveled, each step taken, has added a bit in making the Forest Service what it is today.
Food that requires baking such as biscuits, breads and cakes, needs most of the heat on the top. Coals should be placed under the oven and on the lid at a 1 to 3 ratio with more on the lid. For roasting, the heat should be equal with the same number of coals on top as underneath. For frying, boiling, simmering and stewing, heat should come from the bottom only. To keep biscuits and other baked food from burning on the bottom, remove the bottom heat after two-thirds of the total cooking time.
To share heat and serve dishes that are similar in cooking time, ovens can be stacked. This technique requires careful watching, however, to ensure that the bottom oven does not overcook.
Depending on the size of the Dutch oven, each briquette adds between 10 and 20 degrees of heat. Placement of briquettes is also important, because heat is more evenly distributed if placed in a circular pattern on the bottom and in checkerboard fashion on the lid. Remember that it is much easier to raise the heat in a cast-iron oven than to lower the temperature. Also, temperatures inside the oven will vary according to altitude so the cook may want to use a thermometer to check oven temperatures when using for the first few times. Rotating the oven every ten minutes will also help distribute the heat in a more uniform way. The lid can also be rotated a third of a turn in the opposite direction every ten minutes.
Pay close attention to the manufacturers instructions for help on seasoning and curing a new cast-iron Dutch oven as well as caring for your oven after using it for the first time. Never use soap because the porous nature of the cast iron will trap the soap taste for future meals. Ovens can crack if heated too quickly or if cold liquid is poured into a very hot oven. With proper care, your cast-iron cookware will last for many years.
Ron and Karen Ashley, Region 4, retiree
Basic Briquette Temperature Control Guidelines
| Oven Size | Number of Briquettes on Top | Number of Briquettes on Bottom |
|---|---|---|
| 10-inch | 10 to 12 | 8 to 10 |
| 12-inch | 12 to 14 | 10 to 12 |
| 14-inch | 14 to 16 | 12 to 14 |
| 16-inch | 16 to 18 | 14 to 16 |
| Sausage |
| 5 to 6 potatoes, cubed |
| 1/2 small onion, chopped |
| 1/4 c green pepper, chopped |
| 6 to 7 eggs |
| Milk (optional) |
| 1/4 c American or cheddar cheese |
| 2 Tbsp flour |
| Salt and pepper |
| 1 glass milk |
Cook sausage in a skillet. Remove sausage and add potatoes to skillet with grease from sausage (add shortening if needed to keep potatoes from sticking). Add onion and green pepper. Cook until potatoes are tender. Add eggs and crumbled sausage. Can add a little milk to eggs to make them fluffy. Add cheese. Cook until eggs are done.
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