Camp cookery (Kephart)

The meal thus formed will need no water, but can be mixed in its own milk. Salt it, and bake quickly. The flavor of "gritted bread" is a blend of hot pone and roasting ears — delectable! Hard corn can be grated by first soaking the ears over night. PANCAKES. Plain Flapjacks. — 1 quart flour, 1 teaspoonful salt, 3 teaspoonfuls sugar, or 4 of molasses, 2 level tablespoonfuls baking powder. Rub in dry, two heaped tablespoonfuls grease. If you have no grease, do without. Make a smooth batter with cold milk (best) or water — thin enough to pour from a spoon, but not too thin, or it will take all day to bake enough for the party. Stir well, to smooth out lumps. Set frying-pan level over thin bed of coals, get it quite hot, and grease with a piece of pork in split end of stick. Pan must be hot enough to make batter sizzle as it touches, and it should be polished. Pour from end of a big spoon successively enough batter to fill pan within one-half inch of rim. When cake is full of bubbles and edges have stiffened, shuffle pan to make sure that cake is free below and stiff enough to flip. Then hold pan slanting in front of and away from you, go through preliminary motion of flapping once or twice to get the swing, then flip boldly so cake will turn a somersault in the air, and catch it upside down. Beginners generally lack the nerve to toss high enough. Grease pan anew and stir batter every time before pouring. This is the "universal pancake" that Nessmuk derided. Much better and wholesomer are: Egg Pancakes. — Made same as above excepting that you add two eggs, or their equivalent in desiccated egg. Snow Pancakes. — Instead of eggs, in the above recipe, use four tablespoonfuls of freshly fallen snow. Make the batter rather thick, and add some clean dry snow to each pancake before putting it in the pan. Mixed Cakes. — When cold boiled rice is left over, mix it half and half with flour, and proceed as with flapjacks. The batter is best mixed with the water in which the rice was boiled. Oatmeal, grits, or cold boiled potatoes, may be used in the same way. Corn Batter Cahes. — ^ pint corn meal, 14 pint flour, 1 heaped teaspoonful baking powder, 1 heaped teaspoonful sugar or 2 molasses, 1 level teaspoonful salt. After mixing the dry ingredients thoroughly, add cold water, a little at a time, stirring briskly, until a rather thick batter results. Bake like flapjacks. Wholesomer than plain flour flapjacks. These are better with an egg or two added, and if mixed with milk instead of water. Snow can be substituted for eggs, as described above. Buckwheat Cakes. — 1 pint buckwheat flour, 14 pint wheat flour, 2 tablespoon fuls baking powder, % teaspoonful salt. Mix to a thin batter, preferably with milk. A couple of eggs make them light, or, make snow cakes. TOAST, FRITTERS, DUMPLINGS, ETC. Stale Bread. — Biscuit or bread left over and dried out can be freshened for an hour or two by dipping quickly in and out of water and placing in the baker until heated through; or, the biscuit may be cut open, slightly moistened, and toasted in a broiler. If you have eggs, make a French toast by dip