The Dickinson press., 1908-11-28
COOKING IN CAMP. =,

Il COOKING IN CAMP. III
How to Prepare Simple but Appstix.
Ing Dishes.
Confronted by the conditions exist,
ing in a camp kitchen, which differ
somewhat from those Of a modern
town chefs realm, cooks are ant t
spoil the broth by trying to do toe
much or construct too elaborate dishes,
The simplest foods are most ~appetizine
when camping, and they are the best
to eat. They should be simply pre-.
pared. Coffee made in camp has a
different favor from that made any.
where else. An experienced camper
gives this rule for making 1t, says the
New York Herald:
Have the coffee ground fine. place
eight heaping dessertspoonfuls In a hot
coffeepot, add two quarts Of boiling
water and set the pot near the fre for
a few minutes. The coffee should
never be boiled. This amount is for
four persons.
To make chocolate the same authori.
ty says: Take two heaping dessert
spoonfuls Of milk powder and eight
dessertspoonfuls Of chocolate. Add
a little water and make a paste. Then
pour in two quarts Of boiling water
and add a little sugar.
Biscuits.-Take two pints of -four to
which have been added two heaping
teaspoonfuls of baking powder and
sift into a bread pan. Add one level
~teaspoonful Of salt, some cold pork fat
the size Of an egg and mix all together
thoroughly while dry. Add six heap
ing dessertspoonfuls Of evaporated
milk or twice as much fresh milk
with enough cold water to make
as soft a dough as can be rolled on
the bread board, which has been sprin-
killed. with -four. Roll the dough about
one-half inch thick and cut into circles
with a china or tin cup the rim Of
which has been dipped in -four, or use
a knife. Place the circles in a creased
or Toured pan, set in the rack of the
baker before the fire and leave until
light and brown on top.
Corn Bread.-Take n pint Of -four
and one pint Of cornmeal and put in
the bread pan, with two heaping tea
spoonfuls of baking powder, one level
t~easpoonful of salt. two dessertspoon-
fuls Of dried egg, one tcaspoonful of
sugar and cold pork fat the size Of ar
egg. Mix thoroughly while dry. Add
six heaping dessertspoonfuls Of evap.
Grated milk and enough cold water to
make a thick batter. Stir until well
mixed and pour into a creased pan.
Place in the rack Of the baker and
stand the baker in front Of the fire.
Griddlecakes.-Take two pints of
-four to which have been added two
te%aspoonfuls Of baking powder. Add
one level teaspoonful of salt, two des-
s~ertspoonfuls Of dried egg and mix
together dry. Mix with this six heap
ing dessertspoonfuls Of e%vaporated
milk and enough cold water to make a
creamy batter. Do not have the batter
thin. Fry in the frying pan, which has
been creased with a piece Of pork fat.
Boiled Rice.-Thoroughly wash and
rinse one cup Of rice In cold water,
drain and place in about two quarts OF
boiling water in an uncovered pot, add
two teaspoonfuls Of salt and boil stead
iy for ten or twenty minutes, adding
water, II necessary, as the rice boils.
When tender, drain and place near the
IRE to dry 1t q little.
Hasty Pudding.-To q quart Of boil
ing water add half a teaspoonful Of
salt and stir in slowly q cupful Of corn
meal. Boil ten minutes, stirring con
stantly to prevent scorching. Hasty
pudding served with milk and sugar
makes an appetizing and wholesome
dish. ,.