Camp cookery (Milam, for Boy Scouts)

Breads — Quick — Dough boys Corn bread Brown bread Baking powder biscuits Emergency biscuits Bran gems Graham gems Flapjacks Griddle cakes Dough gods Sour dough biscuits Desserts — Fruit (stewed) Prunes Apricots Peaches Figs Raisins Dates Prune, etc., pie, dumplings, loaf Cinnamon rolls Gingerbread Cake BEVERAGES Cocoa 1 cup condensed milk diluted to 3 cups, 3 teaspoons cocoa, 3 teaspoons sugar (if cocoa is unsweetened). Heat the milk, add sugar to the cocoa and mix with a little hot milk. Add the remainder of the milk, heat and serve. Coffee Add coffee to cold water, keep hot by the fire, allowing it to simmer but not boil until desired strength. Add cold water to settle. The coffee may be put in a small bag, made of muslin or cheesecloth, tied loosely, and the bag of grounds removed before serving. Coffee Extract Put Yi teaspoon (more or less according to taste) in a cup and add boiling water. Tea 1 teaspoon of tea for each cup. Pour over fresh boiling water, set aside in a warm place 3 or 4 minutes to steep, then serve. Cereal Coffee Put Y% teaspoon (more or less according to taste) in a cup and add boiling water. Stir. Add cream and sugar and serve. [illustration: All the measurements used are "level" unless otherwise specified.] Breads In camp man probably realizes more fully the truth of the statement that "bread is the staff of life" than he does in any other type of living. This adage, however, does not apply to bread "made out of putty and weighted with lead," a description which too often represents the camp bread. This need not be the case, however, for good wholesome breads may be made in camp as well as in the kitchen. The baking powder breads are most commonly used in camp, being quickly and easily prepared. These involve the use of chemical leavening agents which render them less wholesome than those made by means of yeast (dry yeast may be carried into camp), as a source of leavening power. In addition to the unwholesomeness, one grows very tired of the baking powder breads, and the appetite demands a change which should be supplied in the form of yeast bread, salt-rising bread, etc., recipes for which are given in this book. It is very desirable to use some laxative bread at least once a day, as the deficiency of vegetables is likely to cause constipation. The bran breads given are excellent for this purpose. RECIPES All of the following recipes are made on a basis of level measurements unless it is otherwise stated. Flapjacks 2 cups of pancake or prepared flour Enough water to make a thin batter (about % cup) or 2 cups flour 4 teaspoons baking powder Y2 teaspoon salt About % cup water or condensed milk Mix the dry ingredients very thoroughly and add liquid; beat very well before frying. The pan must be very hot and well oiled, but not too much fat should be used or the cakes will be soggy. Griddle Cakes 2)4, cups flour 1 tablespoon sugar 3^ teaspoon salt 4 teaspoons baking powder 13^ cup milk (condensed may be used) 1 egg if possible Add the milk to the dry ingredients, and then the egg, beating vigorously before frying. Caramel Sirup 1 cup water 1H CUP brown sugar Boil until the consistency of maple syrup. Dough-Boys 2 cups flour 4 teaspoons baking powder Y2 teaspoon salt 2 tablespoons sugar Water or condensed milk to make a stiff batter