The Dickinson press., 1909-01-23
COOKING IN CAMP.
Hew 20 Prepare Simple but Appstix-
ing Dishes.

r
]. ing oishes. 4.
Confronted By the conditions exist.
ing in camp kitchen, which di6er
somewhat from those Of modern
town chefs realm, cooks arc ant "a
spoil the broth BY trying to do too
much or construct too elaborate dishes.
The simplest foods are most appetixing
when camping, and they are tie best
to eat They should be simply pre-
pared. Coffee made IN camp has .
different flavor from that made any.
where else. An experienced camper
gives this rule for making 1t, says the
New York Herald: +,
Have the coffee ground ane. place
eight heaping dessertspoonful in hot
comeepot. add two quarts Of boiling
water and set tie pot near the lire for
q few minutes. The coffee should
never be boiled. This amount Ii for
four persons.
To make chocolate the same authori-
U says: Take two heaping dessert
spoonfuls Of milk powder and eight
dessertspoonftlls Of chocolate. Add
little water and make q paste. Then
pour in two quarts Of boiling water
and add q little sugar.
Biscuits.-Take two pints Of nour to
which have been added two heaping
teaspoonflls Of baking powder and
sfft into bread pan. Add ono 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.
kled with dour. Roll the dough; about
one-half inch thick and cut into circles
with china or tin. cup the rim Of
which has been dipped in -four, or use
a knife. Place the circles In q 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 dour
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.
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.-Take two pints Of
-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
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
lily 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.
Hasty Pudding.-To quart Of boil
ing water add half a teaspoonful Of
salt and stir in slowly 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.