The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1908-07-09
COOKING IN CAMP.


canfrouied By ths coadilioas exist.
sng Ia camp Kitchen Nhsch diHeF
somewhat from those d modern
town chefs rwalm, cocks are Apt q
spou the teoth hy tfyipg TO DO too
much OF construct tog elaborate dishes
The fimples, foods are most arieisHlng
when campins. aud they arr The t-ns'
20 eat They should H. simply pre-
pared. coffee made IN camp has .
different navor from that msde any
where else An experienced esinpef
gives this rule for making IT, says The
Nsw York Herald.
Have the coffee ground hue. place
eight besping desserispoontuls ~ bo'
co,feepot. add two quarts q boiline
water and set the pot near the ore Tor
few minutes The coffee should
never be boiled. This amount ia for
-four persons.
To make chocolate the same authori'
" says: Take two heaping dessert
spconfuls Of milk powder and eight
dessertspoonfuls Of chocolate. Add
a little water and make paste. Then
pour In two quarts Of boiling water
and add little sugar
Biscuits, Take two pints Of Hour y
which have been added two hespine
tenspoonfuls Of baking powder and
sifi into bread pan. Add one level
teaspoonful OF salt, some cold pork fai
the size OF an egg and mix all together
thoroughly while dry Add six heap
ing dessertspoonfuls OF eyaporatec
milk or twice as much fresh milh
with enough cold water TO make
as soft dough ms can be rolled on
the bread board, which has been sprin-
Killed. with -four. Roll the dough about
one.hslf inch thick and cut into circles
with china or tin cup the rim OF
which has been dipped Ia -four, or use
a knife. Place the circles In 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 or noui
and one pint OF cornmeal and put ID
the bread pan, with two heaping tea
spoonfuls OF baking powder, one leyeI
teaspoonful OF salt, two dessertspoon
fuls OF dried egg, one teaspoonful oil
sugar and cold pork fat the size OF an
egg. Mix thoroughly while dry. Add
six heaping dessertspoonfuls OF evap
GRATED milk and enough cold water tc
make a thick batter. Stir until wei
mixed and pour into a creased pan
Place in the rack OF the baker ana
stand the baker In front OF the hre'
Griddlecakes .--Take two pints o.
-four to which have been added two
teaspoonfuls OF baking powder ADD
one level teaspoonful Of salt, two des
sertspoonfuls Of dried egg and ml'
together dry. Mix with this six heap
ing dessertspoonfuls Of evaporatec
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 Rice. -Thoroughly wash anC
rinse one cup of rice in cold water
drain and place in about two quarts Of
boiling water In an uncovered pot, adt
two teaspoonfuls of salt and boil stead
fly for ten or twenty minutes, adding
water, II necessary, as the rice Dolls
When tender drain and place near thu
fire to dry It little.
Hasty Pudding.-To a quart OF boil
Ing water add half teaspoonful o.
salt and stir In slowly cupful OF corn
meal. Boil ten minutes, stirring con
stantly TO prevent scorching Hast!
pudding served with milk and sugal
makes an appetizing and wholesome
dish. ---------------