THE OUTDOORSMAN'S COOK BOOK

Carhart must be popular as a fellow camper, for he has made a study of the whys and wherebys of camp cookery, and shares his findings with a potential market for his book. ""We are going to work on man-stuffing...but not beans for breakfast, sowbelly for lunch, sowbelly and beans for dinner."" He acknowledges the occasional necessity for rawhide rations, but contends that ""modern transportation"" (his approach is a pre-rationing approach, primarily) has changed the picture and modern discoveries of dehydration, etc. will ultimately change the picture for all time. His opening chapters deal with basic considerations, -- the kind of trip, the number of moves, central camp, changing bases. He discusses planning in advance, how to estimate quantities, variety, packaging, what to buy in the way of outfit, how to make lists of purchases of food and supplies. He includes some good basic lists, estimated on the specified number of campers. The balance of the book deals with food, -- care of, preservation, preparation, etc; wild meat, game, fish, soups, stews, vegetables, fruits, breads macaroni, cheese, eggs, beverages, etc. The majority of the recipes are his own, but one brief section brings together some favorite dishes of well-known campers. Methods might shock the cook with a fully equipped kitchen background, but the very simplification of processes is an important factor. Not a book likely to have a wide immediate sale, but a book you should know about for permanent stock.