Camp cookery (Milam, for Boy Scouts)

Thoroughly mix sugar and fat. Add well beaten eggs. Add the baking powder to the flour and mix well. Mix the flour and liquid alternately with the butter and sugar. Beat well and bake in an oiled pan. This cake may be varied by the addition of chocolate, nuts, spices, etc. Pork Cake % cup hot coffee y cup chopped salt pork 2 tablespoons raisins 2 tablespoons currants or cut prunes 1 teaspoon spices % cup sugar V/2 cups flour 3/4 teaspoon soda 2 teaspoons baking powder Chop the pork fine and pour the hot coffee over it. Stir into this the flour and other ingredients, stirring thoroughly to remove lumps. Bake in an oiled pan for an hour, or steam in a lard pail for about 3 hours covering the pail tightly. DRIED FRUIT DESSERTS Steamed Carrot Pudding 1 cup sugar x/i cup butter 1 cup carrots (dried) 1 cup flour 1 cup chopped raisins Yz teaspoon each allspice, cinnamon, cloves, and salt 1 cup granulated potatoes (fresh potatoes may be used) 1 teaspoon soda Soak carrots for 12 hours, then chop them. Soak granulated potatoes for 20 minutes. Combine ingredients in the order given and steam for 3 hours. Baked Dried Pears Soak dried pears for 12 hours, add a few chopped nuts and a little butter ; sprinkle some sugar over the top and put a little water in the pan. Bake slowly for % °f an hour. Dried-Pear Butter Soak pears for 12 hours, cut in pieces, cook in the same water (adding sugar to taste) until they have cooked to pieces and are the consistency of marmalade. Pickled Dried Pears Soak pears for 12 hours. To six pears add x/i cup vinegar, 1 stick of cinnamon, 2 cloves, and enough brown sugar to give a good flavor. Cook about 3^ hour and let stand for one day. Prune Loaf Make a biscuit dough and roll into a sheet. Cover with stewed prunes, roll into shape and bake in a quick oven. When brown pour over a sauce made with J^ cup water, 34 cup of sugar and 1 tablespoon butter. PART III. SUGGESTIVE OUTLINE FOR THE TEACHING OF CAMP COOKERY This brief outline has been included with the hope of assisting those who wish to introduce courses of Camp Cookery in schools, or give instructions to Boy Scouts or Camp Fire Girls. In the first six lessons it is desirable to do the laboratory work indoors, where the underlying principles of Camp Cookery may be illustrated by preparing the various kinds of foods under the most favorable conditions. At this time a well correlated series of discussions on food requirements should be given in connection with the laboratory work. Necessarily, these discussions must be brief, pointed, and applicable to camp diet. After the principles of preparing the different kinds of food are familiar, and the technic of the class is satisfactory, the remaining lessons should be given out-of-doors, under as typical conditions as possible. It is desirable to furnish equipment which would be suitable for preparing meals over an open fire. A reflector, which may be made by any tinner, is essential for baking. The kettles,