Camping and woodcraft - Scoutmastercg.com

5READS1'UFFS 343hold a layer of coals on top. If it were not for it;weight it would be the best oven for outdoor use,since it not only bakes but cooks the meat or ponein its own steam.Place the Dutch oven and its lid separately or.the fire. Get the bottom moderately hot, and thelid very hot (but not red, lest it warp). Greasethe bottom and sprinkle flour over it, put in thebread or biscuits, set cover on, rake a thin layer ofcoals out in front of the fire, stand oven on them,and cover lid thickly witii more live coals. Replenishoccasionally. Have a stout pot-hook to liftlid with, so you can inspect progress of baking onceor twice.The sheet-steel oven mentioned in Chapter VIIcan be used in a similar way, or one of the potsmade for fireless cookers, or a pudding pan invertedover a slightly smaller one ; but with such thin utensilsyou must use a more moderate heat, of course,and watch the baking carefully lest you burn it.Baking in a Kettle.— Every fixed camp that hasno stove should have a bake-hole, if for nothing elsethan baking beans. The hole can be dug anywhere,but it is best in the side of a bank or knoll, so thatan opening can be left in front to rake out of, andfor drainage in case of rain. Line it with stones,as they hold heat and keep the sides from crumbling.Have the completed hole a little larger than youibaking kettle.Build a hardwood fire in and above the hole anikeep it going until the stones or earth are veryhot (not less than half an hour). Rake out mostof the coals and ashes, put in the oake-pot, whichmust have a tight-fitting lid, cover with ashes andthen w^ith live coals; and, if a long heating is required,keep a small fire going on top. Close themouth of the oven with a flav rock. This is theway for beans or for braising meat.Bread is not to be baked in the kettle alone, be-*cause the sides are vertical and you would have asweet time getting the bread out; but if you have a