From 1965, April/May National Wildlife Magazine
A selection from:
Eight Classic Recipes Every Camp Cook Should Know
By Bradford Angier
What remains most vividly in the memories of many campers are those unforgettable first campfires at dawn. Because of the air currents set into motion by the blending of night and day, it’s cooler now than it was during total darkness. The cook maybe deposits an old pine stump, saved for the purpose, in the center of the fading overnight embers.
This gives him a blaze like the light of a pressure lantern, and it also helps him to get some warmth into his extended fingers. Pretty soon he’s thawed out enough to shove the coffee pot grumpily into the heat. He then begins banging pans around, a little more expressively than necessary. Further sleep soon becomes impossible. The coffee smells too good, anyway, particularly when joined by the aromas of flapjacks and bacon.
That first cup of coffee can make all the difference. The way I like to make coffee in the woods is to drop a rather coarse blend into cold fresh water. Two level tablespoons for every cup of water is just right for me, although this proportion can be varied for the weaker and stronger brews preferred by some others.
Suspend or set this over the fire. Keep a close eye on it. Once it has boiled up, lift it to a warm place where no one will be apt to stumble over it and let it take on body for five minutes. Then settle the grounds if you want with several tablespoons of cold water and let everyone know it’s time to, “Come and get it!”
As I agreed with Colonel Townsend Whelen years ago, none of us is going vacationing to spend our time cooking and eating. On the other hand, the right kind of meals will never taste better than when appetites are sharpened to a wonderful edge by healthful outdoor living. Warm your coffee, anyone?”
As presented by elephant journal here.