The Farmville herald. [volume] (Farmville, Va.) 1890-1934, 1908-10-23
COOKING IN CAMP.
How to Prepare Simple but AppstlI-
ing Dishes.

HOW 10 FNNFaIN ~Nittff'~ ff~rT~--
ing Dishes.
Confronted by the conditions exist
t.r n a camp kitchen, which differ
somewhat from those Of modern
town chefs realm. cooks are apt to
spou the broth by trying to do too
much or construct too elaborate dishes.
The simplest foods are most appetizing
when camping, aud they are the best
10 eat They should be simply pre-
psred. Coffee made IN camp has a
different flavor from that made any
where else. An experienced camper
gives this rule for making It, says the
New York Herald:
Have the coffee ground fine, place
eight heaping dessertspoonfuls In a hot
coneepot add two quarts Of boiling
water and set the pot near the fire for
few minutes. The coffee should
never be boiled. This amount IS for
four persons.
To make chocolate the same authOri-
IS says Take two heaping dessert
spoonfuls Of milk powder and eight
dessertspoonfuls Of chocolate Add
a little water and make n paste. Then
pour In two quarts Of boiling water
ana add a little sugar.
Biscuits.-Take two pints Of -four TO
which have been added two heaping
teaspoonfuls Of baking powder and
sift into 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 dough as can be rolled on
the bread board. which has been sprin-
kled with -four Roll the dough about
ono-half inch thick and cut into circles
with china or tin cup the rim Of
which has been dipped in -four, or use
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 one pint Of -four
and one pint OF cornmeal and put In
the bread pan. with two heaping tea
spoonfus OF baking powder, one Level
teaspoonful Of salt. two dessertspoon-
fuls of dried egg. one teaspOOnful OF
sugar and cold pork fat the size Of an
egg Mix thoroughly while dry. Add
six heaplng dessertspoonfuls Of evap-
GRATED milk and enough cold water 10
make thick batter Stir until well
mixed and pour into a creased pan.
Place I'm the rack Of the baker and
stand the baker IN front Of the fire.
Crlddlecakes.- Take two pints or
-four TO which have been added two
teaspoonfuls Of baking powder. Add
one level teaspoonful of salt. two des-
sertspoonfuls Of dried egg and mix
together dry. Mix with this six heap
ing dessertspoonfuls Of evaporated
milk and enough cold water TO make a
creamy batter. DO not have the batter
thin. Fry I'm the frying pan, which has
been creased with piece Of pork rat.
Boiled Thoroughly wash and
rinse one cup Of rice I'm cold water
drain and place I'm about two quarts OF
boiling water In an uncovered pot. add
two teaspoonfuls Of salt and boil stead
ily for ten OF twenty minutes. adding
water. n necessary. as the rice boils.
when tender. drain and place near the
fire 20 dry It little.
Hasty Pudding. To a quart Of boil
ing water add half teaspoonful OF
salt aud stir in slowly a cupful Of corn
meal Boil ten minutes. stirring con-
stauuy to prevent scorching. Hasty
pudding served with milk and sugar
makes am appetizlng and wholesome
dish