First build your fire so that when you are
ready to commence baking it will have burned
down to hot coals, this being the best for baking.
Now hunt and cut a green stick two or three
17
inrhrs* thick, trim c.(T th« hark niul wip«« dry.
'I'ln'ii c«niiiiiome iiiixiiiK your (iixiKh n.s uImivi'
roci|M'. uildiiiK more Ihmr, till y«ni «<iii handle in
yuur hands a .small |)i<*<-<- at a tiiiK*. lioll out to
tho hi/.«' of your liuj-'cr, throw a liltli- (lour in
your pan and lay lh«>s«« ro|M-H of douKh in tho pan
till you hu\>' altout six. Thrn lake your stick,
heat ov«T the lire, and have u pie<'e of Itucou
rind at hand, wiping the stirk all arcHind with
it. .\ow wrap almul thaw of your rop«-s of
dou^h and holil <iver the fire. lioll often t<»
buke on all sides.
It is Ix-jst to run slivers throu(;h the ends of
the dou^di t<» keep theni i»n the stick. ( '.on-
tiiuie till you have all the mixed dou^h baked.
If the insides are not rt><)ked properly, split
in half and take a forki;d stick and toast tho
insides of each half.
Mread is the most whoh'some of all fcxKls.
U hen made pro|M>rly it is moMt delicicMitt and
the moMt ei-onomicul uf ull fotjds except oat-
meal and rice.
The apoeals of the npi>etite are the thinp)
that lar^rely determine any food and it-s diprali-
bility; thus the consumer derives the full
value of the fotnl cotisume<l.
Hreiid must taste kimmI. ho that it will
create an appetite. It is then very nutritious
and satisfying' as u food article.
TheD" are many frxMl elements to deveIo|>e
the Ixxly and its repairs, which re<iuire such
tici<>ntilic nam(>s «»s: —
( '.arlM>hydrat«'s — produ<-e enerjry.
Proteins -for btiildiiif; of ti.Hsues.
Minends — for building; iHHies and refnilatiuf?
functions.
Kat.s- for hent of bmiy and energy.
\ iliunines— for pnKiucinK Krowtli and pro-
venting; disea.H«>.
Wiiter for tlushiuK the IhmIv.
White (lour bread contains the followinfr: —
Proteins. carbohydrates, mineral imltJi,
>iliimiiies, fats, su^'ar.
^ ou will lind that the Hiilt.H (;overn all
fermentations of yeast and the flavor of the
bread. S;dt riirnishcs abt>ut .'Ul per cent c»f the
salts for Itw IiIimmI.
^ east consumes the siijrar in the bread mak-
int' and also furnislii-H the hent and enerjcy of
the b<Mly.
18
Fats are necessary in the bread making.
It acts as a shortening and keeps the bread
fresh longer.
Milk will be found very rich in proteins,
fats, starch and vitamines.
Water we must have with our foods to re-
place the moisture that leaves our bodies.
BAKING AND FRYING
Baking Without Oven: When your pastry
is ready for baking, scoop out a hole six inches
deep and a foot square. Have one side sloping
so you can remove all the coals and ashes when
the ground is well heated. Build a good fire
with large limbs, let burn down to hot coals,
mold your bread into a loaf, then rake out all
coals from the hole. Place your loaf into it
and recover with the coals and let bake usually
30 minutes. This depends on the size of the
loaf — if small it will bake quicker. Test with
a sliver of wood or a thin limb, pushing it into
the center of the loaf. If the stick comes out
dry it is done and should be taken out of the
fire at once.
Cooking By Frying: Too much frying is
expensive and is hard on the cook in the sum-
mer time.
Fritter Batter:
1 pt. Flour
4 Eggs
5 teanspoonful Salt
Page 6
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
First build your fire so that when you are
ready to commence baking it will have burned
down to hot coals, this being the best for baking.
Now hunt and cut a green stick two or three
17
inrhrs* thick, trim c.(T th« hark niul wip«« dry.
'I'ln'ii c«niiiiiome iiiixiiiK your (iixiKh n.s uImivi'
roci|M'. uildiiiK more Ihmr, till y«ni «<iii handle in
yuur hands a .small |)i<*<-<- at a tiiiK*. lioll out to
tho hi/.«' of your liuj-'cr, throw a liltli- (lour in
your pan and lay lh«>s«« ro|M-H of douKh in tho pan
till you hu\>' altout six. Thrn lake your stick,
heat ov«T the lire, and have u pie<'e of Itucou
rind at hand, wiping the stirk all arcHind with
it. .\ow wrap almul thaw of your rop«-s of
dou^h and holil <iver the fire. lioll often t<»
buke on all sides.
It is Ix-jst to run slivers throu(;h the ends of
the dou^di t<» keep theni i»n the stick. ( '.on-
tiiuie till you have all the mixed dou^h baked.
If the insides are not rt><)ked properly, split
in half and take a forki;d stick and toast tho
insides of each half.
Mread is the most whoh'some of all fcxKls.
U hen made pro|M>rly it is moMt delicicMitt and
the moMt ei-onomicul uf ull fotjds except oat-
meal and rice.
The apoeals of the npi>etite are the thinp)
that lar^rely determine any food and it-s diprali-
bility; thus the consumer derives the full
value of the fotnl cotisume<l.
Hreiid must taste kimmI. ho that it will
create an appetite. It is then very nutritious
and satisfying' as u food article.
TheD" are many frxMl elements to deveIo|>e
the Ixxly and its repairs, which re<iuire such
tici<>ntilic nam(>s «»s: —
( '.arlM>hydrat«'s — produ<-e enerjry.
Proteins -for btiildiiif; of ti.Hsues.
Minends — for building; iHHies and refnilatiuf?
functions.
Kat.s- for hent of bmiy and energy.
\ iliunines— for pnKiucinK Krowtli and pro-
venting; disea.H«>.
Wiiter for tlushiuK the IhmIv.
White (lour bread contains the followinfr: —
Proteins. carbohydrates, mineral imltJi,
>iliimiiies, fats, su^'ar.
^ ou will lind that the Hiilt.H (;overn all
fermentations of yeast and the flavor of the
bread. S;dt riirnishcs abt>ut .'Ul per cent c»f the
salts for Itw IiIimmI.
^ east consumes the siijrar in the bread mak-
int' and also furnislii-H the hent and enerjcy of
the b<Mly.
18
Fats are necessary in the bread making.
It acts as a shortening and keeps the bread
fresh longer.
Milk will be found very rich in proteins,
fats, starch and vitamines.
Water we must have with our foods to re-
place the moisture that leaves our bodies.
BAKING AND FRYING
Baking Without Oven: When your pastry
is ready for baking, scoop out a hole six inches
deep and a foot square. Have one side sloping
so you can remove all the coals and ashes when
the ground is well heated. Build a good fire
with large limbs, let burn down to hot coals,
mold your bread into a loaf, then rake out all
coals from the hole. Place your loaf into it
and recover with the coals and let bake usually
30 minutes. This depends on the size of the
loaf — if small it will bake quicker. Test with
a sliver of wood or a thin limb, pushing it into
the center of the loaf. If the stick comes out
dry it is done and should be taken out of the
fire at once.
Cooking By Frying: Too much frying is
expensive and is hard on the cook in the sum-
mer time.
Fritter Batter:
1 pt. Flour
4 Eggs
5 teanspoonful Salt