Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ...

one pound of rice over carefully and wash it in one or two cold waters, then drain and put in a pot containing four quarts of boiling water, and two teaspoonfuls of salt; cover and boil steadily for fifteen minutes, then drain off the water, empty the rice out the pot, sprinkle a little salt over the rice, if liked, and rub it with a dry cloth, finally emptying the salt, replacing the rice and setting the pot on the fire for fifteen minutes longer to let the rice swell. If a large pot is at hand a better way rice has boiled fifteen minutes is to drain it as len pouring the boiling water into the large in the dry rice in the smaller one, which e put in the larger one and all set over the he rice allowed to steam thoroughly dry, which fifteen minutes. riter followed the above recipe implicitly tilt vered that nothing further is necessary to : to his own particular taste than the boiling «< .' '^ '#• Cracked Wheat, 75 fifteen minutes. Since making this discovery he has omitted the further portion of the recipe in practice, but gives it here for the benefit of those whose tastes may be more dainty than his own. Cracked Wheat. To one quart of the wheat add one tablespoonful of salt, and soak over night in cold water enough to cover it. In the morning put the wheat with the water it was soaked in into a pot, cover closely and cook gently until soft — probably from one to one and one-half hours — stirring frequently to prevent scorching. When necessary to replenish the water add boiling water. Hominy Grits Are cooked the same as cracked wheat, and are very wholesome. Coarse hominy requires long boiling. Batter Cakes. Put one quart of sifted flour in a deep dish, and mix with it one-half teaspoonful of salt, two heaping teaspoonfuls of baking powder and one teaspoonful of sugar. Add warm water (milk is better) sufficient to make a thick batter. Then add two eggs, beaten light, and • if they do not thin down the batter sufficiently, add more water (or milk). Beat thoroughly and cook immediately the same as slapjacks. Canoe and Camp Cookerj). Rice Cakes. Into one quart of sifted flour stir enough warm milk (or milk) to make a medium thick batter; add one quart of cold boiled rice, one teaspoonful of salt, and beat in four eggs, beaten light. Beat thoroughly a immediately the same as slapjacks. Plum Pudding. Put into a basin one pound of flour, threeof a pound of raisins (stoned, if possible), thi ters of a pound of fat of salt pork (well was cut into small dice or chopped), and two tat fuls of sugar. Add half a pint of water and together. Dip a cloth bag large enough to pudding into boiling water, wring it out, an flour well to the inside. Put in the pudding at it up, leaving a little room in the bag for the to swell. Now place the whole in enough water to cover the bag, and boil two hours, the bag several times to prevent its scorchin) the bottom or sides of the pot. If necessar water to keep the bag covered, add boilin] When done take the pudding from the pot, ] into cold water for an instant, and then turn be eaten. Omaba Pudding. Mix in a deep dish one quart of sifted fl one tablespoonful of baking powder. Diss< \ Batter Pudding. heaping teaspoonfut of salt in one half pint of cold water (or milk), adding enough of the latter to the former to make a very thick batter. Mix quickly and boil in a bag as above. Batter Pudding. One quart of sifted flour in a deep dish worked into a smooth paste with one quart of sweet milk ; then mix in the yolks of seven eggs, beaten well, one teaspoonful of salt and one-fourth of a teaspoonful of baking powder dissolved in a little hot water. Stir hard and finally work in quickly the whites of the seven eggs, which should previously have been beaten into a stiff froth. Boil two hours in bags and leave plenty of room for it to swell. Com Starch Pudding.