Camping and woodcraft - Scoutmastercg.com

382 CAMPING AND WOODCRAFTsome dried apples and soak them over night.Boiluntil tender. Prepare knepp as directed for pot*pie dough, only make a thick batter of it insteadof a dough. It is best to add an egg and use noshortening. Drop the batter into the pan of stewingapples, a large spoonful at a time, not fastenough to check the boiling. Boil about 3^ hour.Season with butter, sugar, and cinnamon.Apple Dumpling,— Make a biscuit dough (seepage 347) and roll out to 34 i^ich thick. Peel andquarter some apples and remove the cores. Putfour quarters together and cover it with a globe ofdough. Put in a cloth and boil like pudding,(page 384) for 25 minutes.To bake dumplings: roll the dough quite thin,cover as above, and bake.Fruit Cobbler.— Make up your dough as directedunder Pie, excepting omit baking powder,and use 3^ pound of mixed butter and lard to 2pints flour. Mix with coldest spring water, andhave your hands cold. After putting under crustin greased pan, pour in scant 3 pints of fruit, whichmay be either fresh, canned, or evaporated (soakedas explained under Dried Fruits) yleaving out thefree juice. Cover with upper crust, bake brown,and serve with milk or pudding sauce.Doughnuts.— Mix I quart of flour with I teaspoonfulof salt, I tablespoonful of baking powder,and I pint of granulated sugar, and Yz nutmeggrated. Make a batter of this with 4 beaten eggsand enough milk to make smooth. Beat thoroughlyand add enough flour to make a soft dough. Rollout into a sheet 3^ inch thick and cut into rings orstrips, which may be twisted into shape. Fry bycompletely immersing in very hot fat; turn whennecessary. Drain and serve hot.Gingerbread.— Mix I cup molasses, I tablespoonfulground ginger, 3^ teaspoonful salt, 3^ cupmelted butter or drippings, i cup milk, 3 cups flourwith 2 teaspoonfuls baking powder mixed in it.Bake y2 houi-