Blue Ribbon and Pure Gold cook book

Clean chicken well, cut meat in small pieces, crack the bones. Put in water in double boiler, let stand 1 hour, then cook in double boiler 6 hours. Strain, add salt. Let cool, take off fat, reheat and serve. For making cream soups, custards, junkets, jellies, ice-cream, etc., see other recipes. BACHELOR AND CAMP COOKERY Regular Home Cookery is based on milk, butter and eggs, and a large majority of the recipes in other parts of this book call for one or more of these ingredients. It very often happens, however, that in “‘batching’’ on a remote homestead or elsewhere, one cannot always have a supply on hand. ‘The recipes included in this section are the ‘do without’”’ kind, and also include only such dishes.as can be cooked if necessary with the most primitive utensils. It would open the house-wife’s eyes to see how well one can get along under these conditions when one knows how. It is absolutely necessary, however, that the directions given be followed carefully and exactly. Experience is not essential. 130 Blue Ribbon Cook Book but carelessness and inattention to details are sure to result in failure. A bad mess, as Kephart so well says, is sure to follow him (1) a poor fire, (2) too little heat at the start or to much thereafter, (3) handling or kneading dough made from baking powder, (4) guessing at quantities instead of measuring them, or (5) seasoning too much, or too early in the game. Camp Biscuit—4 level cups flour, 1 teaspoon salt, 8 level teaspoons Blue Ribbon baking powder, 2 tablespoons butter, lard or any sweet fat, about 13 cups water. Mix the flour, salt and baking powder thoroughly. Rub in the shortening until it is the consistency of fine meal. ‘This is a little tedious, but do not shirk it. ‘Then gradually stir in the water until you have enough to make a soft dough. Do not squeeze or mould the dough any more than is necessary, or the biscuit will not be light. Turn on a floured bread board, flour the rolling pin and gently roll dough to # inch thickness. Cut biscuits with an empty baking powder tin that has a few holes punched in the bottom. Roll out the remaining fragments of dough and cut in same way. Put biscuits in a greased pan and bake in a hot oven 10 or 15 minutes. Have a few spare dry sticks in reserve with which to replenish fire. Batter Biscuit—Same ingredients as for Camp Biscuit, only use more water to make a thick batter. Drop from spoon into the greased pan. Do not stir batter any more than you can help. Dumplings—If you are going to have boiled meat, or a stew for dinner, make enough extra biscuit dough, as for Camp Biscuit, so you can drop small pieces into the pot about 12 to 15 minutes before the meat is done. ‘They make very nice dumplings. Bannocks (Army Bread)—4 cups flour, 1 teaspoon salt, 8 teaspoons Blue Ribbon baking powder, 1 tablespoon sugar, about 3 cups cold water. 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 bakepan. 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. ; Bachelor and Camp Cooking 131