Biscuit. — These are baked in a reflector (12- inch holds I dozen, 18-inch holds 1^2 dozen), un- less a camp stove is carried or an oven is dug. Build the fire high. Make dough as in the pre- ceding recipe, which is enough for two dozen bis- cuits. Flop the mass of dough to one side of pan, dust flour on bottom of pan, flop dough back over it, dust flour on top of loaf. Now rub some flour over the bread board, flour your hands, and gently lift loaf on board. Flour the bottle or bit of peeled sapling that you use as rolling-pin, also the edges of can or can cover used as biscuit cutter. Gently roll loaf to three-quarter-inch thickness. Stamp out the biscuit and lay them in pan. Roll out the culls and make biscuit of them, too. Bake until edge of front row turns brown; reverse pan and continue until rear row is simi- BREADSTUFFS AND CEREALS. 107 larly done. Time, twenty to twenty-five min- utes in a reflector, ten to fifteen minutes in a closed oven. Dropped Biscuit. — These do away with bread- board, rolling-pin, and most of the work, yet are about as good as stamped biscuit. Use same projDortions as above, excejDt turn in enough water to make a thick hatter✪ Dropped Biscuit — one that will drop lazily from a spoon. In mixing, do not stir the batter more than necessary to smooth out all lumps. Drop from a big spoon into the greased bake-pan. Army Bread. — This is easier to make than bis- cuit dough, since there is no grease to rub in, but it takes longer to bake. It keeps fresh longer than yeast bread, does not dry up in a week, nor mould, and is more wholesome than biscuit. It is the only baking-powder bread I know of that is good to eat cold — in fact, it is best that way. 1 quart flour, 1 teaspoonful salt, 1 tablespoonful sugar, 2 heaped teaspoonfuls baking powder. Mix the dry ingredients thoroughly. Then stir in enough cold water (about II/2 pints)✪ Army Bread to make a thick batter that will pour out level. Mix rap- idly with spoon until smooth, and pour at once into bake-pan. Bake about forty-five minutes, or until no dough adheres to a sliver. Above quan- tity makes a 1%-pound loaf (say 9x5x3 inches). Breakfast Rolls. — 1 quart flour, 3 level tablespoon fuls butter, 1 egg, 1 teaspoonful baking powder, 1 pint cold milk✪ Breakfast Rolls (or enough to make a soft dough). Rub butter and flour well together, add beaten egg, a pinch of salt, and the milk, till a soft dough is mixed. Form into rolls and bake quickly. 108 CAMP COOKERY. Sour-dough Bread. — Mix a pail of batter from plain flour and water^ and hang it up in a warm place until the batter sours. Then add salt and soda (not baking powder), thicken with flour to a stiff dough✪ Sour-dough Bread, knead thoroughly, work into small loaves, and place them before the fire to rise. Then bake. Salt-rising Bread. — This smells to heaven while it is fermenting, but is a welcome change after a long diet of baking-powder breadstuffs. For a baking of two or three loaves take about a pint of moderately warm water (a pleasant heat to the hand) and stir into it as much flour as will make a good batter, not too thick. Add to this one-half teaspoonful salt✪ Salt-rising Bread, not more. Set the vessel in a pan of moderately warm water, within a little distance of a fire, or in sunlight. The water must not be allowed to cool much below the original heat, more warm water being added to pan as re- quired.

AI-modernized reading of the original text

Biscuit. — These are baked in a reflector (12- inch holds I dozen, 18-inch holds 1^2 dozen), unless a camp stove is carried or an oven is dug. Build the fire high. Make dough as in the preceding recipe, which is enough for two dozen biscuits. Flop the mass of dough to one side of pan, dust flour on bottom of pan, flop dough back over it, dust flour on top of loaf. Now rub some flour over the bread board, flour your hands, and gently lift loaf on board. Flour the bottle or bit of peeled sapling that you use as rolling-pin, also the edges of can or can cover used as biscuit cutter. Gently roll loaf to three-quarter-inch thickness. Stamp out the biscuit and lay them in pan. Roll out the culls and make biscuit of them, too. Bake until edge of front row turns brown; reverse pan and continue until rear row is simi- larly done. Time, twenty to twenty-five minutes in a reflector, ten to fifteen minutes in a closed oven. Dropped Biscuit. — These do away with breadboard, rolling-pin, and most of the work, yet are about as good as stamped biscuit. Use same proportions as above, except turn in enough water to make a thick hatter — one that will drop lazily from a spoon. In mixing, do not stir the batter more than necessary to smooth out all lumps. Drop from a big spoon into the greased bake pan. Army Bread. — This is easier to make than biscuit dough, since there is no grease to rub in, but it takes longer to bake. It keeps fresh longer than yeast bread, does not dry up in a week, nor mould, and is more wholesome than biscuit. It is the only baking-powder bread I know of that is good to eat cold — in fact, it is best that way. 1 quart flour, 1 teaspoonful salt, 1 tablespoonful sugar, 2 heaped teaspoonfuls baking powder. Mix the dry ingredients thoroughly. Then stir in enough cold water (about II/2 pints) to make a thick batter that will pour out level. Mix rapidly with spoon until smooth, and pour at once into bake-pan. Bake about forty-five minutes, or until no dough adheres to a sliver. Above quantity makes a 1%-pound loaf (say 9x5x3 inches). Breakfast Rolls. — 1 quart flour, 3 level tablespoon fuls butter, 1 egg, 1 teaspoonful baking powder, 1 pint cold milk (or enough to make a soft dough). Rub butter and flour well together, add beaten egg, a pinch of salt, and the milk, till a soft dough is mixed. Form into rolls and bake quickly. Sour-dough Bread. — Mix a pail of batter from plain flour and water^ and hang it up in a warm place until the batter sours. Then add salt and soda (not baking powder), thicken with flour to a stiff dough, knead thoroughly, work into small loaves, and place them before the fire to rise. Then bake. Salt-rising Bread. — This smells to heaven while it is fermenting, but is a welcome change after a long diet of baking-powder breadstuffs. For a baking of two or three loaves take about a pint of moderately warm water (a pleasant heat to the hand) and stir into it as much flour as will make a good batter, not too thick. Add to this one-half teaspoonful salt, not more. Set the vessel in a pan of moderately warm water, within a little distance of a fire, or in sunlight. The water must not be allowed to cool much below the original heat, more warm water being added to pan as required.

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Dropped BiscuitArmy BreadBreakfast RollsSour-dough BreadSalt-rising Bread

Camp cookery (Kephart)