Camping and woodcraft - Scoutmastercg.com

.BREADSTUFFS 353into the hot, greased pan, and not turned until thetop has begun to set. The bacon grease takes theplace ofbutter." If less water is used, the entire mixture may beput in the frying-pan at once, baked from the bottomup over coals until the top has set, and thenturned. It makes delicious johnny-cake. Tryrolling the trout in a little of the dry mixture."{Warwick S. Carpenter.)Corn Bread {Superior)Ipint corn mea),1 pint flour,—3 tablespoonfuls sugar,2 heaped tablespoonfuls butter,3 teaspoonfuls baking powder,r teaspoonful salt,2 eggs,I pint (or more) milk.Rub butter and sugar together. Add the beateneggs ; then the milk. Sift the salt and baking powderinto the meal and flour. Pour the liquid overthe dry ingredients, beating well. Pour batter intowell-greased pan, and bake thirty to forty minutesin moderately hot oven. Can also be made intomuffins.Corn Batter Bread.—1 pint corn meal,2, pints milk (or water),2 eggs,1 teaspoonful salt.Beat the eggs light; add the salt; then the mealand milk, gradually, until well blended. Bakeabout thirty minutes. This is the standard breakfastbread of the South, easily made, and (if themeal is freshly ground) delicious. A little boiledrice, or hominy grits, may be substituted for oartof the meal.Snow Bread.— After a fall of light, featherysnow, superior corn bread may be made by stirringtogether