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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L'Envoi

This last winter we Browns have been camping out before the open fire in our dining room, the warmest and sunniest spot in the house before the furnace gets going full blast for the day. The sight of us brings amused smiles to the faces of the baker and all early delivery boys. For we boil water over the coals, drip coffee and coddle eggs on the hearth, make toast, and frizzle bacon on extension forks, and then sit back and toast our toes while we get solid enjoyment out of this leftover from the summer. What brings the most smiles is a glance at the side table behind us loaded with a battery of electric cooking devices we use in our profession.

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