Camping and woodcraft - Scoutmastercg.com

Pancakes.—PlainFlapjacks.—I quart flour,BREADSTUFF? 3551 teaspoonful salt,2 teaspoonfuls sugar, or 4 of molasses,2 level tablespoonfuls baking powder.Rub in, dry, two heaped tablespoonfuls grease.]f you have no grease, do without. Make a smoothbatter with cold milk (best) or water — thinenough to pour from a spoon, but not too thin, or itwill take all day to bake enough for the party.Stirwell, to smooth out lumps. Set frying-pan levelover thin bed of coals, get it quite hot, and greasewith a piece of pork in split end of stick. Pan mustbe hot enough to make batter sizzle as it touches,and it should be polished. Pour from end of a bigspoon successively enough batter to fill pan withinone-half inch of rim. When cake is full of bubblesand edges have stiffened, shuffle pan to make surethat cake is free below and stiff enough to flip.Then hold pan slanting in front of and away fromyou, go through preliminary motion of flapping onceor twice to get the swing, then flip boldly so cakewill turn a somersault in the air, and catch it upsidedown. Beginners generally lack the nerve totoss high enough. Grease pan anew and stir batterevery time before pouring. This is the " universalpancake " that '* Nessmuk " derided. Much betterand wholesomer are:Effff Pancakes.— Made same as above exceptingthat you add two eggs, or their equivalent in desicc'atedegg.Snow Pancakes.— Instead of eggs, in the aboverecipe, use four tablespoonfuls of freshly fallensnow. Make the batter rather thick, and add someclean, dry snow to each pancake before putting itthepan.Mixed Cakes.— When cold boiled rice is leftover, mix it half and half with flour, and proceedas wjth flmjacks. It makes them tender. The bat-in