Aberdeen herald. [volume] (Aberdeen, Chehalis County, W.T.) 1886-1917, 1908-07-30
COOKING IN CAMP.
How to Prepare Simple but App .t'..
ina Dishes.

ing Dishes.
Confronted by the conditions exist
ing in camp kitchen, which differ
somewhat from those of modern
town chefs realm, cooks are apt tC
spoil the broth by trying to do too
much or construct too elaborate dishes.
The simplest foods are most appetizing
when camping, and they are the best
to eat. They should be simply pre-
pared 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 hot
coffeepot, add two quarts of boiling
water and set the pot near the fire 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
Il little water and make a paste. Then
pour in two quarts of boiling water
and add little sugar.
Biscuits.-Take two pints of flour to
which have been added two hcaping
tcaspoonfuls 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 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 Il china or tin cup the rim of
which has been dipped in flour, or use
n knife. Place the circles in a creased
or Toured pan. set in the rack of the
light and brown on top.
Corn Bread.-Take one pint of -four
and one pint of cornneal and put in
the bread pan. with two hcaping tea
spoonfuls Of baking powder, one level
teaspoonful of salt. two dcsSertSpoon-
fuls of dried egg one teaspoonful of
sugar and cold pork fat the size Of an
egg. Mix thoroughly while dry. Add
six heaping desscrtspoonfuls of evap-
grated milk and enough cold water to
make a thick batter. Stir until well
mixed and pour into creased pan
Place in the rack of the baker and
stand the baker in front of the fire.
Griddlecakes.-T two piNts of
-four to which have been added two
teaspoonfuls of baking powder Add
one level tcaSpoonful of salt two GcS-
sertspoonfuls of dried egg and mix
together dry. Mix with thi; six heap
ing dessertspoonfuls of evaporated
milk and enough cold water to make .
creamy batter. DO not have the batter
thin. Fry in the frying pan. which has
been creased with piece of pork fat
Boiled 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
lily for ten or twenty minutes, adding
water. if necessary, as the rice bols.
When tender drain and place near the
fire to dry 1t little.
Hasty Pudding,-To a quart Of boil
ing water add half q teaspoonful Of
salt and stir in slowly cupful Of corn
meal. Boil ten minutes. stirring con-
stantly to prevent scorchinC. Hasty
pudding served with milk and sugar
makes an appeti@ing and wholesome
dish