Camping and woodcraft - Scoutmastercg.com

358 CAMPING AND WOODCTvAFTgolden-brown in one minute, the fat is right. Thenkeep the kettle at just this temperature. Make batteras follows:Fritter Batter.—I pint flour,4 eggs,I tablespoonful salt,I pint water or milk,3 tablespoonfuls butter or other grease.Blend the salt and the yolks of the eggs (ordesiccated egg). Rub the butter into this; then theflour, a little at a time ; then the water. Beat well,and, if you have time, let it stand a while. If fresheggs are used, now beat the whites to a stiff frothand stir them in. When using, drop even spoonfulsinto the fat with a large spoon. When goldenbrown,lift fritter out with a forked stick (not piercing),stand it up to drain, and serve very hot. Thebase may be almost anything: sliced fruit, mincedgame or meat, fish or shellfish, grated cheese, boiledrice, grated potato or green corn, etc. Anythingcut to the size of an oyster is dipped in the batterand then fried ; if minced or grated it is mixed withthe batter. Jam is spread on bread, covered withanother slice, the sandwich is cut into convenientpieces, and these are dipped in the batter. Plainfritters of batter alone are eaten with syrup. Thosemade of corn meal instead of flour (mixed withwarm milk and egg) are particularly good. Thevariety that can be served, even in camp, is wellnighendless.Dumplings.— Those of biscuit dough have alreadybeen mentioned. Wlien specially preparedthey may be made as follows:J/2pint flour,I teaspoonful baking powder,J4 teaspoonful salt,y2 teaspoonful sugar,% pint milk=The stew that they are tooe cooKed with should