Camping and woodcraft - Scoutmastercg.com

3S2CAMPING AND WOODCRAFTof big cakes about half an inch thick. Bake in theashes, or in the frying-pan, . . . This is the old wayof baking with bacon instead of rendered grease orlard, used by men who carried nothing they could dowithout, and whose only food staples were flour,bacon, baking-powder, and salt." {Edivard Cave.)Corn Bread.— Plain corn bread, without flour,milk, or egg, is hard to make eatable without aDutch oven to bake it in. Even so, it is generallyspoiled by being baked too fast and not long enoughto be done inside.Corn Pone.—Iquart meal,I teaspoonful salt,I pint i.varm (but not scalding) water (ij^ pints forold meal).Stir together until light. Bake to a nice brownall around (about forty-five minutes), and let itsweat fifteen minutes longer in the closed oven,removed from the fire. Yellow meal generally requiresmore water than white. Freshly groundmeal is much better than old.Corn Dodgers.— Same as above, but mix to astiff dough, and form into cylindrical dodgers fouror five inches long and i}4 inches diameter, by rollingbetween the hands. Have frying-pan very hot,grease it a little, and put dodgers on as you rollthem out. As soon as they have browned, pu^t themin oven and bake thoroughly.Ash Cake.— Same kind of dough. Form it intcballs as big as hen's eggs, roll in dry flour, lay in hotashes, and cover completely with them.Johnny-eake.—'' Mix at home, before starting, iquart of yellow, granulated corn meal, i pint ofwhite flour, '^ cup of sugar, i teaspoonful of salt, 4teaspoonfuls of baking-powder. In camp it shouldbe mixed in the pan to make a fairly heavy batterand allowed to stand for a few minutes before fryingso that it becomes light and puffy. It should thenbe dropped by spoonfuls, without further stirring,