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

roll it out into a sheet a fourth of an inch thick, always rolling from you, and with as little pressure upon the rolling-pin as may be necessary. Into the rolled sheet stick small pieces of butter at regular intervals. Dredge slightly with flour. Roll up the sheet, commencing to roll from the side nearest you. Roll out, again buttering and dredging until the butter is exhausted. If time will permit, when the butter has been exhausted and the roll made up, lay it away in a cold place or on the ice for twenty minutes. Place it again upon the floured kneading-board, roll out into a sheet as hereinbefore directed. Butter the pie-plates ; lay the paste lightly within them, fitting it nicely. Trim off the paste neatly around the edges of the pie-plates. Gather up the cuttings and roll them into a separate sheet. If the pies are to have a top crust, cover the tops with the paste, cutting neatly round the edges, and with a knife, spoon or the fingers join securely the edges of the top and sides to prevent escape of juices. Then with a sharp knife make three or four incisions about an inch long in the center of the top crust. If the top crust is lightly brushed with sweet milk it will brown evenly. Bake in a moderate oven until a light brown. Be careful to have the heat as great at the bottom as at the top of oyen. If this is not looked to, the lower crust will be uncooked and inedible. Should a richer crust be desired the proportions of lard and butter can be doubled. Dishes for Yachtsmen. 85 Brown Betty (Baked). The ingredients are : Cooking-apples, pared, cored, and sliced ; dry-bread crumbs, or well-toasted bread rolled into crumbs ; sugar, butter, and ground cinnamon. Grease well a deep baking-dish. Into the bottom of this put a layer of prepared apples ; sprinkle them lightly with sugar ; scatter small pieces of butter over this, then dust with ground cinnamon ; over this place a layer of bread crumbs from one-half to three-quarters of an inch thick ; over this apples, butter, and cinnamon, and continue this process until the dish is full, or until sufficient material has been used. The top layer must be crumbs, and on this must be scattered small pieces of butter. If the top layer is moistened with a couple of tablespoonfuls of milk it will brown more evenly. Put into a moderate oven and bake from a half to three-quarters of an hour. When a fork will easily penetrate the apples it is cooked. Alden dried apples may be substituted for the fresh fruit. It can be eaten hot or cold with butter, sugar, or sauce. Baked Apple Pudding. Use the following ingredients : Apples pared, cored and sliced ; one quart sifted flour ; three teaspoonfuls baking powder, incorporated with the dry flour ; one-half teaspoonful salt ; two tablespoonfuls lard 86 Canoe and Camp Cookery. (half butter is preferable) ; one pint milk (cold water will do). Have ready sugar, butter, and ground cinnamon. Put flour into a deep dish or pan ; mix into it the salt and lard ; then add the milk, and work the mixture with the hands to a smooth light dough. Roll the dough into a sheet about one-quarter of an inch thick. Have prepared a well-greased bakingdish. Cover the bottom and sides of the dish with rolled dough or paste, press it lightly against the sides and bottom, and cut off the edges above the dish. Put into the bottom of the baking-dish thus prepared a thick layer of sliced apples, sprinkle them with sugar and ground cinnamon, then another layer of apples treated in like manner, and so on successively until the dish is full. The top layer of apples should have the dressing of sugar and cinnamon, and be also sprinkled with small pieces of butter. Wet the top layer with three or four teaspoonfuls of water, and then sprinkle it lightly with dry flour.