Camp cookery (Kephart)

Doughnuts. — Mix 1 quart of flour with 1 teaspoonful of salt, 1 tablespoonful of baking powder, and 1 pint of granulated sugar, and I/2 nutmeg grated. Make a batter of this with 4 beaten eggs and enough milk to make smooth. Beat thoroughly and add enough flour to make a soft dough. Roll out into a sheet ^ inch thick and cut into rings or strips, which may be twisted into shape. Fry in very hot fat; turn when necessary. Drain and serve hot. Suits and Knepp. — This is a Pennsylvania- Dutch dish, and a good one for campers. Take some dried apples and soak them over night. Boil until tender. Prepare knepp as directed for potpie dough, only make a thick batter of it instead of a dough. It is best to add an egg and use no shortening. Drop the batter into the pan of stewing apples, a large spoonful at a time, not fast enough to check the boiling. Boil about ^ hour. Season with butter, sugar, and cinnamon. Fruit Cobbler. — Make up your dough as directed under Pie, excepting omit baking powder, and use % pound of mixed butter and lard to 2 pints flour. Mix with coldest spring water, and have your hands cold. After putting under crust in greased pan, pour in scant S pints of fruit, which may be either fresh, canned, or evaporated (soaked as explained under Dried Fruits), leaving out the free juice. Cover with upper crust, bake brown, and serve with milk or pudding sauce. Puddings are either baked in an oven or reflector, or boiled in a cloth bag. Baked puddings are quickest and easiest to manage. A few examples of simple puddings are given below. They may be varied indefinitely, according to materials available. Deep tin pudding pans are convenient to bake in. Snow may be substituted for eggs (see page 111). Rice Pudding. — Mix 1 pint cold boiled rice with 1 quart milk and sugar to taste. Put in a well-greased pan, dust nutmeg or cinnamon over the top, and bake slowly one hour. Seeded raisins are an agreeable addition, and a couple of eggs make the pudding richer. Mix them in before baking. To stone them, keep them in lukewarm water during the process. Fruit Pudding. — Line a deep dish or pan, well greased, with slices of buttered bread. Then put in a layer of fruit, dusting it with sugar and dotting with small lumps of butter. Repeat these alternate layers until the dish is full, the last layer being bread. Bake % to % hour, with moderate heat. Eat hot, with the sweet sauce given below. Cottage Pudding. — 1 pint flour, y^ pint sugar, Yz pint milk, 3 heaped tablespoonfuls butter, 1 egg, 2 teaspoonfuls baking powder, Grated rind of a lemon. Mix thoroughly the flour and baking powder. Rub the butter and sugar to a cream, add the milk and egg beaten together; then the lemon rind. Add this to the flour and mix well. Butter a pan well to prevent scorching and dredge it with flour or powdered bread-crumbs. Pour in the batter, and bake about half an hour in hot oven. A richer pudding is made by using one-half pound butter and two eggs. A cupful of stoned raisins, minced figs, or dates, added to the batter, converts this into a good fruit pudding. Nutmeg, cinnamon, or other flavoring may be substituted for lemon. Batter Pudding. — Yz pint flour, 1 pint milk, 1 heaped tablespoonful butter, 6 eggs.