Roll back to the start of this century, and you would have found me practising cookery in a mountain hut in the middle of Iceland.
I had found myself part of an impromptu group hiking over the mountains.
While most of my companions tucked into their freeze‑dried rations, I busied myself cooking my dinner in my Kephart‑inspired cook kit.
I do not remember exactly what I was cooking, but it was based around some rice. Among the foodstuffs I carried was included rice, flour and “Alpen” (a brand of muesli).
Cooking a meal from base ingredients was considered to be somewhat eccentric by my fellow hikers. It was, however, admitted that my meal looked far more appetising than theirs! I was probably carrying less weight of food too.
The following day, a beautiful German girl scrutinized by every move with great interest as I improvised an Alpen bannock, cooked in my home‑made folding handled frying pan.

Carrying flour and knowing how to make use of it on the trail I can attribute directly to my acquisition of “Jack‑Knife Cookery” by James Austin Wilder.
Not to be confused with an inferior book of similar title by the “Woodsman’s Thong” (!)
The real Jack‑Knife Cookery book was first published in 1929, but has undergone several reprints. My copy dates from the twelfth printing from 1965.
Written for boy scouts, this book begins by proposing a scenario where you have only flour, raw meat and a jack-knife. How would you go about feeding yourself?
The reader is then introduced on how to cook “twister” and “kabobs”, both of which may be cooked on green sticks over a “plug‑hat hole” fire.

From here, Wilder introduces the reader to cooking dampers and other foods, cooking on or in coals, “Imu” cooking, how to cook vegetables without a pot, mixing without a bowl, how to cook in a billy, making stews and many other useful subjects.
All of this is illustrated with Wilder’s own drawings and anecdotes/“yarns”, so is clear and highly readable.
Having fed the inner (young) man and grabbed the attention of the reader, Wilder moves on to discuss camping and related topics.
This is 1920s’ style, of course, so of interest to anyone who understands that they may have to survive outdoors without Goretex, GPS and freeze‑dried rations.
The third part of the book logically drifts into survival and emergency advice, peppering it with additional recipes and cooking techniques, including fun stuff such as boiling water in a glass bottle.
One oddity is Wilder’s alternative to Morse Code.
The section on friction methods for starting fires is entertaining, if not as technical as that in “Northern Bushcraft”. This section includes a story about using a fire‑plow/fire‑plough, a technique many survival manuals do not bother to include. There is also a “sawing” friction method using sections of bamboo which I do not recall often seeing in other works.
This book has been a great influence on many young outdoorsmen, myself included.
To this day, I may sometimes be found in the kitchen mixing flour and sultanas together when I feel peckish.
Jack‑Knife Cookery is a great book. I treasure my copy, which sits in pride of place on my shelves next to “Camping and Woodcraft”. I thoroughly recommend adding a copy to your survival library.
Now the bad news. I have been unable to locate an on‑line or Kindle copy of this book. The only search engine hits I get are dodgy sites with bad English that want your credit card details first, so steer well clear of those.
Printed copies may be found, although on‑line prices tend to be high. I have seen copies offered for as little as $30, so shop around before you part with hard‑earned cash.
If ever a book should be preserved on Internet Archive, it should be this one! If anyone reading can make that happen, make it so.