Blue Ribbon cook book

Bannocks (Army Bread)—4 cups flour, 1 teaspoon salt, 8 teaspoons Blue Ribbon baking powder, 1 tablespoon sugar, about 3 cups cold water. Bachelor and C amp Cooking 129 As this is made without lard, it is easier to mix than biscuit dough. Mix the ingredients thoroughly, and stir in enough cold water to make a thick batter that will pour out level. Mix rapidly with spoon until smooth, and pour out at once into greased bake-pan. Fill one-half full, bake about 45 minutes in a hot oven, or until no dough sticks to a sliver stuck into the loaf. If browning too quickly on the top, cover with paper. This keeps longer than yeast bread, and does not dry up and mould. If there is no oven, this may be baked in an iron cooking pot. Place the greased pot on hot coals, and rake embers up around it. Put bread in and cover. Watch carefully until cooked, or use a frying pan and set on hot coals. Flapjacks—4 level cups flour, 1 level teaspoon salt, 2 level tablespoons Blue Ribbon baking powder, 2 teaspoons sugar, 3 tablespoons lard. Rub in the lard dry, or melt and add last. If you have none, do without. Make a smooth batter with cold water, thin enough to pour. Stir well, to smooth out lumps. Get frying-pan quite hot and grease. Pan must be hot enough to make batter sizzle as it touches. Pour enough batter in pan, to within half an inch of the edge. When cake is full of bubbles and edges have stiffened, shuffle pan to make sure cake is free below and stiff enough to flip. Thenhold pan slanting in front of and away from you, go through the preliminary motion of flapping once or twice to get the swing, then flip boldly so cake will turn a somersault in the air and come into the pan bottom side up. Beginners usually lack the nerve to toss high enough. Grease pan, and stir batter each time before pouring. If preferred, make cakes smaller, put several in pan, but not close enough to touch, and turn with a knife. This may not be quite equal to what mother used to make, but it fills a long-felt want when a quick meal is demanded. Light Corn Bread —3 level cups yellow corn meal, 1 level cup flour, 8 level teaspoons Blue Ribbon baking powder, 1 level tablespoon sugar, 1 level teaspoon saJt, 1 cup lard, cold water to make stiff batter. Mix together the meal, flour, baking powder, salt and sugar. Work in the lard as explained under Camp Biscuit. Add enough cold water or milk to make a stiff batter (about 2 cups). Grease the baking pan, put batter in and bake 40 minutes. If you have no oven, grease a frying-pan and heat. Mix the dough a little stiffer and form into small cakes. Dust them with flour and put in pan. Cover, and cook where fire is not too hot. Turn when necessary. These may also be baked in ashes. Form into balls the size of a hen’s egg; cover with flour, and bury in hot ashes for 15 to 20 minutes. Buckwheat Cakes—2 level cups buckwheat flour, 1% teaspoon salt, 1 level cup wheat flour, 2 tablespoons Blue Ribbon baking powder. Mix to a thin batter with milk, if you have it, otherwise with water. 130 Blue Ribbon Cook Book Rice Cakes—-When you have cold boiled rice left over, mix with an equal bulk of flour, and proceed as with Flapjacks. Cold, boiled potatoes or oatmeal may be used in the same way. Stale Bread—Biscuit or bread left over and dried out can be freshened by dipping quickly in and out of water and placing in the oven until heated through. Or the biscuit may be cut open, slightly moistened and toasted in the broiler, or fry-pan. Or, if you have eggs, make a French Toast by dipping the slices in beaten egg and frying them. Plain Plum Duff—4 level cups flour, 2 cups raisins, 2 tablespoons sugar, 2 cups water, 4 teaspoons Blue Ribbon baking powder, 1 cup chopped suet, or fat salt pork.