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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Prairie Oyster

I TEASPOON WORCES- TERSHIRE I TEASPOON KETCHUP OR CATSUP 2 DASHES VINEGAR 2 DASHES LEMON JUICE A PINCH OF SALT A DROP OF TABASCO A PINCH OF CAYENNE Serve in small glass or cup, such as the sawed-off shaving mug that Tom and Jerry comes in at New Year's.

Practically all people except Americans eat their softboiled eggs direct from the shell with a horn spoon, using one of those old fashioned egg cups that are different sizes top and bottom, though nobody has yet explained why. Or you can use a napkin ring to hold your egg, which certainly tastes better from a horn spoon and straight from the shell that seals in all its flavor during the cooking. It's delicious. But you have to be dextrous.

For the Modern Kitchen Do not make this as written.

A prairie oyster is a raw egg swallowed from a glass with seasonings, and that is precisely the problem: nothing in it is ever heated.

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