Campfire cookery for soldiers, scouts, campers, hikers, hotels, restauranters, boarding houses, auto tourist ..

I'luin (lake ilOO .Sroiits): 10 U.S. Hour 5 Ihs. .Siiffiir 4 Ihs. Lard or Itutter R OZ.S. liuking i'owder 20 l*]pps 1 } OZ.S. Salt 1 oz. Kxtrart l\ike howl or dish pan. C'reani lard and BUftar toK«"lhor. adding I'xtrait and salt. Whip to <Teani. sift flour an<l hakinp |M>wder. and then arid Hour and \vat<>r tr> the iTeaui mixture to make stifT hatter. (irease the hake pans and papr-r tlif Itottom. Pour the mixture in and level off to one inch thick and hake in meilium oven till done. T«>st with broom Htraw. For CottaKO pudding use llie nh.v.. with sauce. Corn Fritter* (100 Scoutat: 12 C'ans ('orn r> Ihs. i:vapi>rate<l \pple8 a Ihs. Flour I Ihs. Sugar 20 lOggs 1 oz Salt Mix all the ahove to a thi< k hatt.r for drop- ping from spo<in. Have iU't'\i frying fat hot Take saucepan luid with a portion of hatter add half teas|KM>nful haking pow<ler. Mix and <lrop from kitchen spoon. I'ry the same way till all the hatter has Immmi ustil. Serve with syrup. Layer Cake (100 Setmtn^: I Ihs Lard or Butter 7 llw. Sugar 26 Mggs I oz. I%x tract 13 Ihs. Flour 10 OZ.H. Haking INiwdcr Cream the lard, sugar, eggs and extract to- gether for 10 minutes. Then add the flour, baking powder, and enough milk or water to make stiff dough or batter. Bake in layer pans about 20 minutes, medium oven. The kind of layer cake depends on the kind of filling for its name. Ice Cream (100 Scouts) : 3 ozs. Flour I7 lbs. Sugar 10 Eggs i oz. Extract 2 tall cans Evaporated Milk Boil two quarts of water, adding the batter bf flour and one pint of water. Tlien let come to boil again. Now remove from range and add sugar, eggs, extract, evaporated milk, and a pinch of salt. Stir in enough water to make the mixture. Whip all the ingredients well and let cool before freezing. Coffee Cake (100 Scouts) : 4 lbs. Sugar 4 ozs. Cinnamon Take one gallon of sweet dough and after proving and molding, roll into pieces about 5 inches square. Place in bake pan, and glaze with melted lard or butter. Sprinkle v/ith the sugar mixed with cinnamon, and let prove in room, temperature of 85 F. till the cake is twice its size. Then place in a medium oven for 20 minutes. Sweet Dougli Mixture: One gallon mixture: To make sponge, soak three yeast cakes in one pint of luke warm water till soft. Add two medium size potatoes which having been boiled soft, and then add enough luke warm water to make half a gallon in all of this mixture. To the above add about 6 lbs. of flour to make a stifi" batter and then let raise and fall. When it has fallen one inch, add luke warm Water, to make one gallon. Add enough flour to make a stiff dough to handle, place in dish pan, and let raise to three times its size. Punch down, work over and punch down again, and let raise to twice size. Then work or mold and let prove and bake. Jenny Lind: Use a gallon mixture of sweet dough. After proving and molding into loaves, roll 39 out njiind. and U> half inch thick. Now glaze lop with ineltiti liiit(i>r niid fold over so that till' upiMT part will hardly «i)vor tho tM>ttom half. lA't prux' ill riM)m ti'mp»Taliir<! of 85 d«'K. F. \N h<Mi douhlf its size hakr in inediuiu oven for 35 luiiiutt^M. Chocolate or <!o4*oa (for 100 Scouts) t