Camp cookery (Milam, for Boy Scouts)

Fritters 1 cup flour }/i teaspoon salt %/i teaspoon baking powder 3 teaspoons sugar x/i teaspoon salt 4 teaspoons milk (condensed) 1 egg (fresh or dried) Add milk and beaten egg to the dry ingredients. Beat well while mixing, and drop from a spoon into hot fat. Fry till brown and cooked through. Doughnuts 1 cup flour 3^ teaspoon salt 1 teaspoon baking powder 1 teaspoon melted fat }i cup sugar 1 egg Nutmeg Mix dry ingredients. Add egg well beaten and enough milk to make a soft dough. Roll out Y inch thick. Cut and fry in deep hot fat. Rice Pudding No. 1 Y cup rice Y teaspoon cinnamon Y teaspoon salt 4 tablespoons sugar A few raisins 2 tablespoons butter if possible Boil the rice until tender in about a pint of water to which the salt has been added. Then add the other ingredients and cook for about 15 minutes. Rice Pudding No. 2 2 cups cold boiled rice \Y cups milk 2 eggs (if possible) Y cup raisins Y cup sugar Beat eggs, add the sugar, rice, etc., and bake in a pan until firm. Camp Pudding 1 cup fat salt pork (cut in dice) 3 cups flour 1 cup sugar 1 cup currants or other dried fruit 2 teaspoons spices 3 teaspoons baking powder Have ready a large kettle of boiling water and a large bag made from a flour sack. Dip the bag into boiling water, remove and dredge flour on the outside of it. Roll the pork in flour, add the other ingredients, and then enough water to make a good thick paste or batter. Turn this out into the floured cloth. Tie the bag securely. Allow room for swelling to twice its bulk. Drop into the boiling water and boil 2 hours. If the water stops boiling the pudding will be spoiled. Sauce for Pudding 34 cup sugar 1 cup condensed milk or water 2 tablespoons flour 1 teaspoon spice Mix flour, spices, and sugar together and add the milk slowly, stirring until smooth. Cook until thickened. Remove from fire and, if possible, add vinegar to taste. Huckleberry or Sallalberry Cobbler Put 13^2 gallons huckleberries in a stew kettle without any water. Boil 5 minutes. Pour off the juice. Prepare the dough as for Deep English Pie, using twice the recipe. Roll out about 3^2 inch thick and cut a round of the dough to fit the bottom of a frying pan. Put in the pan and brown on both sides. Put in the berries about 2 inches thick. Make the upper crust large enough so it can be tucked down and connect with the bottom crust. This can be done by tilting the pan so that the berries will slide to one side of the pan. Bake in a reflector or oven. (Contributed by C. B. Reese, Foster, Oregon.) Molasses Cake V/i cups flour Y2 cup brown sugar Y2 cup molasses 2 teaspoons baking powder 34 teaspoon cinnamon or allspice 1 tablespoon lard Mix in same manner as the gingerbread, using about Y2 cup of water, or until a medium batter is obtained. Bake in oven or reflector. Snowflake Cake }/s cup sugar 1 cup flour \i teaspoon vanilla 13^ tablespoons lard (or 2 tablespoons butter) 2 teaspoons baking powder Y2 cup condensed milk Mix the butter and sugar well until creamy. Add the flour, mixed with the baking powder, alternately with the liquid. Stir well and bake. Plain Cake {with eggs) }/2 cup fat 1 cup sugar 2 small eggs Y2 cup milk (or water) 2 cups flour 2x/2 teaspoons baking powder }/i teaspoon vanilla