Outdoor Cooking
WITH
Reynolds Wrap

THE PERFECT FOOD WRAP
THAT YOU BAKE AND COOK IN, TOO!

Methods developed and all recipes field-tested by recognized camping authorities.

Copyright 1950

THE REYNOLDS METALS COMPANY
RICHMOND 19, VIRGINIA
Printed in U. S. A.

Foreword

This booklet on Outdoor Cooking is presented to make outdoor life more enjoyable for the thousands of campers who take to the open fields, woodlands, and streams of America each year.

It is written to demonstrate the new aluminum foil way to cook out of doors ... endorsed by expert campers, camping associations, and rod and gun clubs throughout the country.

Alert campers who discover new uses for Reynolds Wrap (aluminum foil) are urged to write the publisher, Reynolds Metals Company, who will try to include them in subsequent editions of this manual ... thereby assisting other campers to a happier day afield.

Reynolds Wrap
What it is and how campers use it

Aluminum foil, as widely distributed under the name Reynolds Wrap, is pure aluminum. Reynolds Wrap is available at grocery, drug, department and other stores throughout most of the U. S.

Aluminum is often called the “miracle metal” ... and it is in the form of aluminum foil that its miracle properties are most evident.

Housewives line frying pans with it, wrap meat and fowl for roasting, etc. Campers wrap their food in it and drop the package in the hot coals of the campfire. They thus eliminate scouring pots and pans and washing dishes ... the unpleasant chores of camping out.

The heat-reflective property is, again, most dramatically demonstrated by the foil. It is used by housewives to line broiler pans and reflect heat upward to broil the underside of a steak (and to save on pan scouring). At campfires, reflective ovens are constructed of Reynolds Wrap—to bake bread, biscuits, and even small pies.

Wrapping an object in pure aluminum foil is a unique experience. No strings, rubber bands, or other fastenings are required ... the wrap molds to any shape, and holds it. By crimping edges, the package is sealed against moisture, air, light, and odor. Little wonder it is so widely used to keep certain foods fresh and moist. On a day’s outing or overnight hike, campers prepare several meals before they start out, wrap each in Reynolds Wrap, toss them into their pockets ... and all that remains is to build a fire and drop the “packaged meal” in the coals.

Reynolds Wrap cuts down “camp chores” and makes outdoor life more fun.... See the menus and recipes on the following pages for dozens of ideas, every one proved at the campfire.

CAUTION:—Obviously, foods and sandwich spreads that normally require refrigeration must be kept iced to assure positive protection.

Have you ever...?

After a hard day of whipping the stream or tramping the woods, have you ever returned to your base camp to find a pile of greasy, smoky-black pots and kettles waiting to be scoured? Or have you ever awakened in the morning to meet the mess of the night before?

Ah, now you remember ... you were in a hurry to get away at break of day, or the evening darkness fell too soon. You left the cooking utensils unwashed. So now, before the meal can be prepared, the oatmeal pot must be scrubbed out and the frying pan scoured clean. It’s unpleasant work and it takes time. Even the most moderate tempers sometimes flare up when hunger bites and there is no prospect of immediate food.

But Reynolds Wrap has solved this problem once and for all. Pots, pans, and dishes are no longer necessary on a camping trip.

Read the suggestions in this booklet carefully.

Six things to remember for better outdoor cooking

1. A bed of hot coals is the thing. Never use a flaming fire (except when using a reflector oven).

2. Fold the Reynolds Wrap into a package according to instructions on Page 7. Practice this several times.

3. Always add shortening, fat, butter, or bacon to package before cooking.

4. Cooking times will vary with wind strength, type of firewood, and many other factors. All the times given in this booklet are approximate, of course—a campfire has no thermostat.

5. It’s a good idea to turn a package at approximately half its cooking time.

6. Package must be crimped carefully for complete sealing to keep in moisture ... to assure “pressure cooking.”

How to wrap food before cooking

This explanation is of utmost importance and must be followed closely for the best results in cooking. All cooking is done in DOUBLE foil envelopes.

1. Place item to be cooked on a sheet of Reynolds Wrap. Wrap should be big enough to allow for a three-fold crimping of open edges.

2. Next fold in half and crimp the three open edges. Make three folds on these edges. This makes an air-tight envelope.

3. Take another sheet of Reynolds Wrap the same size as the first, repeat process, making a double layer around the food.

4. This package is placed right on the coals. When the food is cooked, the three crimped edges can be torn off in zipper fashion. The contents are then eaten from the wrap, doing away with a dish or plate.

How to build the right kind of fire

The right kind of fire for aluminum foil cooking is really no fire at all, but rather a bed of hot coals. The Boy Scout Merit Badge Book on cooking explains how to get a bed of coals as follows:

“The camp fire generally supplies a good bed of coals, but sometimes this is needed in a hurry, soon after camp is pitched. To get it, take sound hardwood, either green or dead, and split it into sticks of uniform thickness (say 1¼ inch face). Lay down two bed-sticks, cross these near the ends with two others, and so on up until you have a pen or crib a foot high. Start a fire in this pen.

“Then cover the top of the pen with a layer of parallel sticks laid an inch apart. Cross this with a similar layer at right angles, and so upward for another foot. The free draft will make a roaring fire, and it will all burn down to coals together. The thick bark of hemlock, and of hardwoods generally will soon give you coals for cooking. To keep coals for a long time cover them with ashes, or with bark which will quickly burn to ashes.”

Try these camp ideas

In taking lunches from the base camp, Reynolds Wrap will help in two ways: First, sandwiches, cake, cookies, etc. are wrapped to hold freshness, to prevent them from getting wet in case of rain. (Be sure sandwiches do not contain dressing, etc. that normally should be kept under refrigeration.) Secondly, if a hot meal is desired (some campers due to health conditions, must have a hot meal at noon) take a chop or a piece of meat, place it in the wrap with a patty of butter, add slices of potato ¼ inch thick, onion, carrot or other vegetable sliced and seal package securely. This package can be put in a camp fire on the trail and cooked in 15 to 20 minutes.

On a field trip requiring 2 or 3 meals, each meal can be prepared at home before leaving. It is sealed at home and ready for the fire in a moment’s notice. Label the meals Lunch, Supper, etc.

If fish or other game is to be cooked in camp in a kettle or frying pan, line the pan with Reynolds Wrap before cooking, thus eliminating a “rough” scouring job and, perhaps, fish-tasting sausages the next morning.

A round, six inch piece of Reynolds Wrap carried in the pack or pocket can be quickly shaped into a conical drinking cup for a quick refreshing drink on the trail. This cup can be used over and over again.

There are many campers and woodsmen who camp the year round. The problem of keeping food from freezing in intense cold is solved by wrapping the food in Reynolds Wrap, then newspaper and then Reynolds Wrap around the outside of the package. This applies to canned goods, potatoes, fresh fruit, liquids, etc.

Many campers protect articles they carry in their pockets by wrapping in Reynolds Wrap. Matches are protected against dampening, exposed film is sealed away from light, etc. Small objects are wrapped together so they can’t get lost.

camp menu no. 1

BREAKFAST
Individual Quantities

DIRECTIONS: An aluminum foil “pot” can be made by forming doubled Reynolds Wrap around a forked sapling. The size pot will depend upon the number in the party. Place dried fruit in enough water to cover them, the night before. A little more water can be added in the morning, if necessary, also a small amount (2-3 teaspoons) of sugar if desired. The pot is carefully placed at edge of camp fire. Oatmeal is cooked in a similar pot. Add ½ cup of oatmeal to each cup of boiling water. Add ¼ teaspoon of salt to boiling water, then stir in oatmeal. When it thickens it’s ready. Now, shape up a similar pan of doubled foil and place bacon in it. When it is about half done, drop in 2 eggs. Eggs should be cooked sunnyside up as it may be difficult for beginners to turn them. Toast is made by sticking 2 or 3 pencil sized saplings, 10 inches long into the ground near the fire. Hang the slices of bread on them and don’t forget to turn them—you are not using a “pop up” toaster.

Coffee of the instant type can be made by using another “foil kettle” but some campers may prefer to use the old fashioned coffee pot.

A forked sapling is bent around in hoop fashion. Doubled Reynolds Wrap is carefully pressed down inside and folded around the rim. Food is put in it before exposing to fire.

camp menu no. 2

FISHERMAN’S DELIGHT
Individual Quantities

DIRECTIONS: Clean and wash the fish and vegetables. Take about 26 inches of Reynolds Wrap. Place ½ slice of bacon on the wrap. Place fish on top. Slice potatoes in ¼ inch slices and place on top of fish. Slice onions in same manner and place around sides and on top of potatoes. Put another slice of bacon on top of potatoes and onions. Carefully fold foil and crease over to seal. Now fold in the ends to seal in all moisture. Caution—do not make a hole in the wrap.

Place dinner on hot coals for 10 minutes. Now take a blunt stick and turn it over and leave for 10 minutes more. The length of time it is left in the fire is determined by the size of fish. The larger the fish, the more time. Only experience can teach this.

Open up your fish dinner and enjoy its sealed-in flavor.

Reynolds Wrap cooking brings the pressure cooking idea to outdoor campfire cooking for the first time.

camp menu no. 3

STEAK ROAST
Individual Quantities

DIRECTIONS: Take 26 to 30 inches of Reynolds Wrap. Wash steak and vegetables to add moisture. Slice potatoes. Place small amount of butter on bottom of wrap. Place steak over it. Spread potatoes over steak. Slice onion over potatoes. Clean and slice carrots and place along sides of meat. Fold up foil lengthwise and fold over to seal. Place on hot coal camp fire for 15 minutes. Change position of package after 6-7 minutes to assure even cooking.

Mix prepared biscuit flour adding water sparingly. Dough can be mixed in a pan improvised from Reynolds Wrap. Mix with a clean stick. Take 24 inches of foil and double it. Grease inside with butter. Place dough inside and place on edge of fire and turn occasionally. Do not place on hot coals except for last one or two minutes.

Watch your time! Steak dinner—and fresh bread all completed in 15 to 20 minutes time.

Another steak ready for the fire. This time the steak is covered with onions and a slice of tomato. The potato is wrapped separately.

camp menu no. 4

NEW ENGLAND CHICKEN DINNER
Individual Quantities

DIRECTIONS: Wash the chicken and vegetables. Take about 26 inches of Reynolds Wrap. Place ½ slice of bacon on wrap and put chicken on top. Slice potato into ¼ inch slices and put on chicken. Slice the turnip and place around sides. Add small amount of butter (1 patty) or equivalent shortening or bacon grease and ½ slice bacon on top. Fold package to seal in juices. Fold in ends of package so that it is as air tight as possible. Do not break the wrap! Place the package on hot coals for 15 minutes then turn it over for 10 minutes. It is ready to serve in 25 to 30 minutes.

Prepare the apple by cutting out the core and putting in 2 teaspoons of brown sugar or white sugar if brown is not available. Use a long enough piece of Reynolds Wrap to completely wrap the apple in doubled foil. Place in hot coals and leave for 10 minutes.

Your meal should be hot and savory and completely cooked in 25 to 30 minutes.

Chicken ’n’ fixin’s for a wonderful outdoor meal. Other vegetables can be used to suit the taste of the individual camper.

camp menu no. 5

HAMBURGER SPECIAL
Individual Quantities

DIRECTIONS: Wash and trim potato and place on doubled Reynolds Wrap. Make several holes in potato. Wet hand and shake water on potato and foil. Wrap and place on hot coals. Turn potato occasionally. Place hamburger in doubled foil, onions on top. Add ½ patty of butter or equivalent. Wrap hamburger and onions and place onion side up, on fire.

Corn should be wet thoroughly but left in husk. Wrap and put on coals.

Form foil pot and add cup of water for each ½ cup of dried apples. Place apples in water and set on fire.

Turn potato, hamburger and corn occasionally and cook for 15 minutes. Apples can be stewing as rest of meal is being eaten.

Stir apples and add water if necessary—add sugar when served.

Cooked in Reynolds Wrap, the gravy can’t escape. It’s saved for the potato.

camp menu no. 6

CHOP FRY
Individual Quantities

DIRECTIONS: Place chop in center of 24 inch piece of Reynolds Wrap. Wash and slice potato in ¼ inch slices. Distribute potatoes on top of chop, wash and slice beans and place them around sides of chop. Shake small amount of water over all ingredients, wrap carefully and place on hot coals. Turn package over in 10 minutes and cook for 10 minutes on opposite side. Remember that pork chops must be thoroughly done. Do not eat pink pork.

Stew apples in foil pan and add sugar to taste.

Try an indoor picnic with guests cooking their own meal in Reynolds Wrap in the fire place.

Baking camp bread

One of the highlights of any camping trip can be the baking of camp bread or hot biscuits. Nothing equals hot biscuits and jam. This operation is generally misunderstood by the unseasoned woodsman. It is thought to be quite involved and complicated. Nothing could be further from the truth. It can be extremely easy. Those who frequent the deep woods where “store” bread is unobtainable or difficult to transport need only take any good prepared biscuit mix, and the bread problem is solved.

Since Reynolds Wrap has come into general use by Campers and Woodsmen the bread-making job is much easier. You need no cumbersome reflector oven on the trip. A reflector oven is made in two ways:

1. Take a 24 inch piece of Reynolds Wrap and bend it in the center at a 45° angle. Place on a stone or other flat surface 6 inches above the ground and close to the edge of a flaming fire. Mix the biscuit dough using water. This can be done in a paper bag or a container shaped up from another piece of foil. Grease the bottom of the reflector oven slightly and shape 2 inch pieces of dough and place on the bottom of reflector. It is best to rub a small amount of dry mix on the fingers before shaping the biscuits so that the dough does not stick to the fingers. Place the oven so that an intense heat can be felt in front of the oven. When biscuits have browned on top turn them over by hand for a minute or two to bake the bottom of the biscuits. The whole baking operation should not take over 10 minutes if the fire is hot.

2. The second type of oven is built as follows: This is a permanent type of oven and remains stationary during the camp trip. Locate the site for your own camp fire. At the very edge of the fire drive 2 stakes an inch in diameter into the ground so they are at least 15 inches above the ground and 18 inches apart. Directly in back of these stakes and in line with them 16 inches back drive 2 similar stakes. Now tie cross pieces 9 inches from the ground on both the front and rear stakes. Stretch a piece of foil across these two horizontal sticks so it is rigid and tucked in around both sticks. This is the shelf. Now tie cross pieces on the front stakes six inches above and six inches below the shelf. 17 Stretch Reynolds Wrap from the bottom cross piece back around the outside of the shelf and up to the top cross piece. Tuck it in securely and the oven is ready for baking. Caution: When heavy articles such as hamburgers, chops, etc. are placed on the shelf, distribute the weight. Take care not to overload the shelf. Eight to ten biscuits can be baked at one time. When the front row is browned, move it to the back and the back row to the front. (Best results can be obtained with reflector ovens by using a double thickness of Reynolds Wrap.)

Reynolds Wrap is now standard equipment on all fishing, camping and hiking trips.

Biscuits in a jiffy. In front of a hot fire biscuits bake in ten minutes. In this type of oven they must be turned when done on top.

For biscuits or camp bread. The tang of hot biscuits and jam puts zest into any camp trip. Reynolds Wrap makes the oven. Use any prepared biscuit mix.

“whole chicken in foil”

Clean a ¾ pound fowl and fasten securely on a green wood spit. Wrap bird with two wrappings of Reynolds Wrap and press ends firmly on spit to seal. (Wrap exposed parts of spit to insulate from fire.) Turn occasionally and cook over coals for one hour and fifteen minutes. Remove wrap and brown further over coals if desired. The spit should not be farther than 8-10 inches from the coals. The fact that Reynolds Wrap is being used will eliminate constant turning as all of the moisture of the bird is sealed in. It can be left in one position up to fifteen minutes before turning again.

“roast beef”

A four to five pound boned rolled roast can be cooked as follows:

Secure roast on a green wood spit and wrap with two layers of Reynolds Wrap. Press ends of wrap firmly against spit to seal. (Wrap exposed parts of spit with wrap to insulate it from fire.) Turn occasionally and cook twenty to twenty-five minutes per pound over hot coals. Arrange the spit so that the roast is not over six to eight inches from the glowing coals. Unwrap carefully if you want to save the juice. The flavor of meat cooked in this fashion is far superior to that of meat cooked without the wrap since all of the juices are sealed in completely. A large portion of meat such as the above or larger can be exposed to an intense heat without burning if it is turned occasionally.

t-bone steak

Place steak in large envelope of Reynolds Wrap with sliced onions and seasoning to taste. Seal envelope and cover with another envelope of foil. Place on hot coals allowing ten minutes on each side for medium rare steak.

picnic novelties

SWEET POTATOES (candied sweet)—Peel and shoe string sweet potato (one). Place on Reynolds Wrap, add two tablespoons water, and about one-half cup brown sugar. Fold and wrap. Bake approximately seven minutes each side on bed of hot coals.

BANANA-YUM—Cut both ends off a banana in skin (unpeeled). Slice down center and sprinkle with brown sugar. Fold and wrap, sealing tightly. Bake on hot coals about six minutes each side. Serve hot.

BAKED APPLE—Core and fill apple with sugar, raisins, nuts, etc. Place on double square of Reynolds Wrap. Gather foil up over top and twist together. Bake on hot coals.

franks in a blanket

Mix prepared biscuit flour as per directions and roll out thin, about ¼ inch. Cut in pieces large enough to surround frankfurter but let the frankfurter protrude a half-inch or so at each end. Put in double envelope of Reynolds Wrap and place on a medium fire of coals. Cook for fifteen minutes turning frequently. This novelty is very tasty and a grand picnic stunt. It must be remembered, however, to roll the franks over quite often as they cook. This will keep them from scorching.

“Reynolds Wrap does it”

Here are a few of the uses which sportsmen find for this miracle metal.

1. Wrapping food to be transported to camp.

2. Wrapping lunches. Makes them wet proof, bug proof, with sealed-in freshness. (Remember caution about foods that require refrigeration.)

3. Cooking various meats and vegetables without pots or pans.

4. Baking camp bread, biscuits, etc.

5. Keeping food dry, fresh, clean, in camp.

6. Cooking game meat and fish.

7. Cooking fruit—prunes, apricots, apples, etc.

8. Used in cooking, there are no pots to wash.

9. Used as a plate, there are no plates to wash.

10. Used as a liner for pans, it eliminates washing both pots and pans.

11. Keeps frozen foods frozen longer.

12. Game meat and fish, iced and wrapped—first in newspaper, then in Reynolds Wrap—stay refrigerated several hours.

13. Camp sanitation increased. No questionably clean pots used.

14. Cooked food keeps hot until opened.

The golden hours of relaxation and rest—are increased by the use of Reynolds Wrap on fishing, camping and hunting trips.

Keep your catch fresh with ice and a double wrap of foil.

Protect your tackle and equipment for “off season” storage in Reynolds Wrap.

Handy cup you carry in your pocket. Make it from a piece of Reynolds Wrap.

My Favorite Recipes

Have You Tried These Other Products Made by Reynolds Metals Company?

FROZEN FOOD WRAP

Heavy-duty, pure aluminum foil in a handy consumer roll 50′ x 18″. Protects and preserves foods for freezing.

REYNOLDS PAK

Handy, pure aluminum container consisting of tray and easily attached lid. Available in approximate pint and quart sizes. General utility tray for freezing, storing, baking, cooking, etc.

GIFT WRAPPING

Beautiful foil wraps to make a “special” gift out of any present. Popularly priced.

RESTAURANT WRAP

Heavy-duty, pure aluminum foil, 18″ wide, 50 lb. rolls. Used by restaurants, institutions, cafeterias, camps, etc.

Transcriber’s Notes

• Silently corrected a few typos.
• Retained publication information from the printed edition: this eBook is public-domain in the country of publication.
• In the text versions only, text in italics is delimited by _underscores_.