The Whitefish pilot. [volume] (Whitefish, Mont.) 1904-current, 1911-01-26
COOKING IN CAMP.
How 70 Prepare Simple but Appetite.
inQ OiShea.

How 70 Prepare Simple but Appetite.
ing Dishes.
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
much or construct too elaborate dishes
The simplest foods are most appetizins
when camping. aud they are the best
to eat They should he 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 a hot
coffeepot. 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-
ty says: Take two heaping dessert.
speonfuls Of milk powder and eight
dessertspoonfuls Of chocolate. Adj
little water and make paste. Then
pour in two quarts Of boiling water
and add 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 IN 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
rs soft a dough as can be rolled on
the bread board, which has been sprin-
kled with -four. 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 -four. or use
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 Of -four
and one pint Of cornmeai and put in
the bread pan, with two heaping tea
spoonfuls Of baking powder, one level
teaspoonful Of salt. two dessertspoop
fuls Of dried egg. one teaspoonful q
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 thick batter. Stir until we'll
mixed and pour into a 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 tes- |
sertspoonfuls Of dried egg and mix
together dry. Mix with this six heap. !
Ing dessertspoonfuls of evaporated !
milk and enough cold water to make s
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 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 stea+- |
lily for ten or twenty minutes. adding
water, If necessary, as the rice boils.
When tender. drain and place near the
Gre to dry 1t little.
Hasty Pudding.-To 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. Hasty
pudding served With milk and sugar
makes an appetizing and wholesome
dish.