Camp cookery (Kephart)

Beat flour and milk into a smooth batter. Then add the eggs, beaten light. Stir all well together, adding the butter in tiny lumps. Dip a clean cloth bag into hot water, dredge it with flour, pour the batter into this, tie up firmly, and put into plenty of boiling water. Keep this boiling steadily for an hour. Then dip the bag quickly in cold water and remove cloth with care not to break the pudding. Serve very hot, with a sauce. Plain Plum Duff. — 1 quart flour, 1 heaped teaspoonful baking powder, 2 tablespoonfuls sugar, 1 lb. seeded raisins. % lb. suet (or see below). Venison suet chopped fine, or the fat of salt pork minced up, will serve. Marrow is better than either. Mix the dry ingredients intimately. Then make up with half a pint of water. Put this into a cloth bag prepared as in the preceding recipe. Since suet puddings swell considerably, the bag must be large enough to allow for this. Place in enough boiling water to cover, and do not let it check boiling until done (about two hours). Add boiling water as required to keep the bag covered. Turn the bag upside down when pudding begins to set, or the fruit will all go to the bottom; turn it around now and then to prevent scorching against sides of pot. When done, manipulate it like cottage pudding. Serve with sweet sauce. A richer duff can be made by spicing and adding molasses, or the rind and juice of a lemon. Sweet Sauce for Puddings. — Melt a little butter, sweeten it to taste, and flavor with grated lemon rind, nutmeg, or cinnamon. Brandy Sauce. — Butter twice the size of an egg is to be beaten to a cream with a pint of sugar and a tablespoonful of flour. Add a gill of brandy. Set the cup in a dish of boiling water and beat until the sauce froths. Fruit Sauce. — Boil almost any fresh fruit until it is quite soft. Squeeze it through cheesecloth, sweeten to taste, heat it, and pour the sauce over your pudding. Spices may be added during the final heating. APPENDIX. COOK S MEASURES. 45 drops water=l teaspoonful=l fluidram. 2 teaspoonfuls=l dessertspoonful. 4 teaspoonfuls=:l tablespoonful. 2 tablespoonfuls=l fluidounce. 4 tablespoonfuls=1wineglassful. 8 tablespoonfuls=l gill. 2 gills=l cup. 4 gills=l pint (1 lb. water). 2 pints=l quart (1 lb. flour). 4 quarts=l gallon. 2 gallons (dry)=l peck. 4 pecks (dry)=l bushel. outfitter's data. Baking powder 1 lb.=li4 pints. Beans, dried 1 qt.=l % ft»s. Coffee, roasted whole 1 qt.=10 oz. Corn meal 1 qt.=1¼ ^s. Flour 1 qt.=l lb. Macaroni 1 lb.=8%x23/gx23/8 in. Oatmeal 1 qt.=% lb. Peas, split 1 qt.=l% lbs. Rice 1 qt.=2 lbs. Salt, dry 1 qt.=l% ^s. Soda crackers are about 3 times as bulky as bread, weight for weight. APPENDIX. Sugar, granulated Tea Bacon, breakfast Salt pork Salt pork Butter, closely packed.. Butter, creamery Eggs, desiccated Eggs, fresh Lard Lard Milk, evaporated Milk, evaporated Milk, evaporated Apples, evaporated Apples, evaporated Corn, canned Fruit, canned, small can, Fruit, canned, large can, Tomatoes, canned Lemons Raisins, stemmed Carrots Onions Potatoes Sweet Potatoes 1 qt.=l3^ lbs. 1 qt.=y2 lb.