until well
soured or fermented; then add another teaspoon of salt, i^ teaspoons of soda dissolved in half a cup of tepid water, and enough flour to make the dough easy to handle. Knead thoroughly, until dough is no longer sticky, then cut up into biscuits and cook in a pan containing plenty of grease.
PROSPECTOR'S SOUP
Put 2 tablespoons of bacon fat and 3 tablespoons of flour into a saucepan, and stir over a medium fire until the flour is golden brown. Then add i quart of boiling water and a half a can of milk, stirring in slowly until smooth, and season with salt and pepper to taste. An onion may be added to improve the flavor.
Deer once roamed the Oregon woods in countless numbers, and the settler's meat supply was easily replenished at the expense of a charge of powder and lead. The favorite method of cooking venison was by roasting, a method which the housewife of today continues to follow.
ROAST VENISON
Rub a leg or saddle of venison with butter, wrap it in buttered paper and place in roasting pan. Make a thick paste of flour and water, and apply a halfinch coating of this to the paper. Put a pint of water in pan, cover the latter, and roast in a moderately slow oven, allowing 30 minutes of roasting time for each pound of meat and basting every 15 minutes after the first hour. Before serving remove paper wrapping and baste with a sauce of melted butter, flour, salt, and pepper.
Fish from the rivers and coastal waters provided a bountiful food supply for early Oregonians. The Indians depended largely on salmon for their sustenance throughout the year; and today, as for more than a century past, this fish is a staple delicacy. Fresh salmon, split lengthwise and slow-baked in a willow frame before an open fire, according to the Indian method of cooking, has a delicious flavor that modern grills and broilers fail to impart. An old recipe for preparing salt salmon, one that continues to be extensively used, is as follows:
SALT SALMON, PIONEER STYLE
Soak two pounds of salt salmon in fresh water overnight. Next day shred without peeling 6 or 8 potatoes, place the salmon and potatoes in a stew pan, cover with boiling water, and boil until the potatoes are done. Serve in a cream sauce.
A delicacy not to be found on any restaurant menu is smoked native or brook trout. Preparation of this chef-d'oeuvre assumes an ample supply (from 50 to 200 pounds) of freshly caught trout, since the time and
