Waterbury evening Democrat., 1908-08-07
COOKING IN CAMP.
Hcw to Prepare Simple but Appstix.
 ing Dishes.

Flew to Prepare Simple but Appstlx- | ing Dishes.
 r Confronted by the conditions exist
 Ing in a camp kitchen, which differ
 somewhat from those of modern
 town chefs realm, cooks are apt to
 spoil the broth by trying to do too
 auch 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 tue same authori- ty says: Take two heaping dessert Bpoonfuls of milk powder and eight dessertspoonfuls of chocolate. Add q 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 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 flour. 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 flour, or use a knife. Place the circles in greased or foured 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 flour and one pint of cornmeal and put in the bread pan, with two heaping tea spoonfuls 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 heaping dessertspoonfuls of evap- orated milk and enough cold water to make a thick batter. Stir until we'll mixed and pour into a greased pan. Place in the rack of the baker and stand the baker in front of the fire.
 Griddlecakes.-Take two pints of flour 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 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 fin about two quarts of boiling water in an uncovered pot, add two teaspoonfuls of salt and boil stead fly for ten or twenty minutes, adding water, If necessary, as the rice boils. When tender, drain and place near the fire to dry it little,
 Nasty Pudding.-To a quart of boil Ing water add half teaspoonful of salt and stir In slowly cupful of corn meal. Boil ten minutes, stirring con- stantly to prevent scorching. Nasty pudding served with milk and sugar makes an .appetizing and wholesome fish.