Outdoor Cooking

Cooking out of doors in 1940 — bean holes, spits, clambakes and burgoo, from three food writers who thought a campfire was the best joke going.

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Crabs

Although there are monster spider crabs in the Pacific and tropical Bimini stone crabs down in Florida, the one we commonly meet outside of cans is the blue crab that crawls sideways all the way from New York to Texas. He comes in 2 aspects, whether bought at the store or picked up in person-soft-shelled and hard-shelled. The softshell is the same crab caught in the act of moulting; when he's just busting out of his shell he's called a buster crab, and a shedder when he's fully shed his shell.

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