Camping and woodcraft - Scoutmastercg.com

BREADSTUFFS 357chunk of butter and some salt, toast the bread, andpour milk over it. Heat the milk gradually to thesimmering point, but do not let it boil, lest it burn.Stale bread may also be dipped into smoking hotgrease. It will brown immediately. Stand it edgewiseto drain, then lay on hot plate. Cut into dicefor soups.Fried Quoits.— Make dough as for biscuit.Plant a stick slanting in the ground near the fire.Have another small, clean stick ready, and a fryingpanof lard or butter heated sissing hot. Theremust be enough grease in the pan to drown thequoits. Take dough the size of a small hen's egg,flatten it between the hands, make a hole in the centerlike that of a doughnut, and quickly work it(the dough, not the hole) into a flat ring of abouttwo inches inside diameter. Drop it flat into thehot grease, turn almost immediately, and in a fewseconds it will be cooked.When of a light brown color, fish it out with yourlittle stick and hang it on the slanting one beforethe fire to keep hot. If the grease is of the righttemperature, the cooking of one quoit will occupyjust the same time as the molding of another, andthe product will be crisp and crumpety. If thegrease is not hot enough, a visit from your oldestgrandmother may be expected before midnight.(Adapted from Lees and Clutterbuck.)Fritters.— A dainty variety is added to the campbill-of-fare by fritters of fruit or vegetables, fish,flesh, or fowl. They are especially relished in coldweather, or when the butter supply is low. Beingeasily made and quickly cooked, they fit any time orplace.The one essential of good and wholesome frittersis plenty of fat to fry them in, and fat of the righttemperature. (The best friture is equal parts ofbutter and lard.)heat slowly until needed; then closer over the fireSet the kettle where the fat willuntil a bluish smoke rises from the center of the-kettle. Drop a cube of bread into ;*- ^^ ^ tajrns