South Bend news-times. (South Bend, Ind.) 1913-1938, 1913-07-21
CAMP BAKING
IS LIMITED
Mrs. Rosenberg Tells How
Some Difficulties May Be
Overcome by Outdoor Cook.
BY MRS. EMILY RIEsENBERG.

The greatest difficulty camp baking
presents is that of adapting the COM
plicated methods of the household
cook book TO the limitations of camp
life, for you Will have to do without
most of the home conveniences. such
as bread-board, rolling pin, sitter,
cutters. etc.
However, you can dispense with all
of them if you follow these short
recipes given here, and the variety
that can be baked in a camp would
no doubt surprise the old time camp
cook who deemed anything beyond
soda bread, corn pone and flapjacks
impossible.
When there is no milk on hand
TO bake with use one-fourth evapor-
ated milk to three-fOurths water Cor
only water). If you have true milk
or true egg use this formula:
Two tablespoons of true egg to 2
tablespoonfuls of warm water. Add
powdered egg TO water, then whisk
with fork until they froth, using as
other eggs. This is the equivalent
of one egg. If true milk is used, use
three to four tablespoons TO each cup
of water, adding the powdered milk
to the flour; then use the water as
you would milk.
Making a Cooling Jar.
Method-Place milk, butter and
cooked food that has to be kept cool
in bowls and bottles, with covers set
slightly ajar Now take a large dish
or better, a stone jar; place enough
stones in bottom TO elevate the dishes
a little above the top. Fill jar al
most 10 top with cold water, now dip
heavy towel or cloth in water, cover
tops Of dishes with this cloth and let
all edges dip into the water Set the
jar in the shade where the air cir
culates freely. The constant seep-
ing and evaporation of the water as it
passes through the cloth keeps the
food sweet and cool. Change the wa
ter every two days. and it is best to
have two cloths, so one can be washed
and sundried while the other is in
use.
Quick Method Camp Biscuit.
ngredients-Four cups flour,
teaspoons baking powder, l teaspoon
salt, tablespoons of shortening, lard
and butter and IL cups of milk and
water.
MethOd-Mix dry ingredients to-
gether, rub shortening in with finger
tips or fork and knife, toss the liquid
IN and stir lightly with a fork, but do
not work or stir. AS soon as mixed,
take up l rounded tablespoon at a
time and set them side by side in a
creased pan; dip the spoon In hour
before shaping biscuits or they will
stick. Have brisk heat for biscuits
and bake until light brown and a
silver or toOthpick if inserted comes
out clean.
Camp Fruit Tarts.
Method-Prepare as for short cake, |
divide the batter in two pie tins !
spread evenly and thin, press sliced |
apples or canned peaches over, sugar |
we'll and bake until well done and |
fruit is tender.
Camp Short Cake.
Method-USe half of the above |
recipe, spread the batter evenly in a !
creased pie tin, bake as directed for |
biscuits. when done take up and split /
with a sharp knife: now spread any /
cooked fruit or fresh berries between /
layers and on top, such as straw !
berries stoned cherries or raspberries /
mashed and well sugared. Canned /
peaches or evaporated fruit, we'll |
cooked and sweetened are very good. /
Camp Spice Cake.
notwithstanding cup lard /
and butter. 1-2 cup sugar, eggs.
1 cup mOlasses, IL cup hot water,
2 IL cups -four l teaspoon soda and /
2 teaspoons cinnamon and ginger.
Method-Mix all dry ingredients. |
beat sugar, eggs and lard together !
until light. add hot water to molasses,
beat into creamed mass, beat in the /
flour and bake in creased fiat tins.