Camping and woodcraft - Scoutmastercg.com

BREADSTUFFS345With a good cooking fire, the pan should be held thr e feetabove the blaze until the bannock has risen to twice itsoriginal height. Then lower the pan and brown. Shakethe pan occasionally to see that the bannock is not burning.When one side is done, slide the bannock onto a plate, heatmore lard in the pan, gently replace the bannock upsidedown and brown again. The result is a golden-browoloaf."Baking on a Slab.— Heat a thick slab of nonresinousgreen wood until the sap simmers. Thenproceed as with a frying-pan.Baking on a Stick.— Work dough into a ribbontwo inches wide. Get a club of sweet green wood(birch, sassafras, maple), about two feet long andthree inches thick,peel large end, sharpen the otherand stick it into ground, leaning toward fire.When sap simmers wind dough spirally aroundpeeled end. Turn occasionally. Several sticks canbe baking at once. Bread for one man's meal canbe quickly baked on a peeled stick as thick as abroomstick, holding over fire and turning. This iscorkscrew bread."Clay Oven.— In fixed camp, if you have no oven,*'f. good substitute can soon be made in a clay bankor steep knoll near by. Dig down the bank to avertical front. Back from this front, about 4feet, drive a 4 or 5-inch stake down to what willbe the bottom level of the oven. Draw the stakeout, thus leaving a hole for flue. It is best to drivethe stake before excavating, as otherwise it mightcause the roof of your oven to cave in from theshock of driving. Now, from the bottom of theface, dig a horizontal hole back to the flue, keepingthe entrance as small as you can, but enlarging theinterior and arching its top. When the oven is finished,wpt the whole interior, smooth it, and builda small fire in the oven to gradually dry and hardenit.To bake in such an oven : build a good fire in it ofsplit hardwood sticks, and keep it burning hard fcran hour or tvso; then rake out the embers, lay your^Jough on broad gre'^.n leaves (basswood- ^'-om