wA% LTHOUGH no doubt there arc many of my readers :xTV ^^'^^ have by long experience acquired the knack ^^ of making themselves thoroughl}' comfortable under canvas, and who, being fond of nice food, and an fait in culinary science, contrive to eat and drink in camp as luxuriously as in cantonment, there must be, I take it, a good many travellers, sportsmen, soldiers, and others whose duties demand several months of tent-life ^er annum^ who would like to pick up a wrinkle or two in the matter of cookery under difficulties. A friend of mine, who in addition to his passionate devotion to Ja chasse, possesses the keenest affection for his dinner, assured me, once upon a time, that good bread was the back-bone of happiness, — gustatory happiness, that is to say, — in the jungle. In cantonment even, this man despised the miserable travesty called bread furnished by the native baker. They say that he once saiv it heing made, never thought of it again without a shudder, and preferred a home-made roll for ever afterwards. He car- ried his roll with him, so to speak, into camjD, and with the aid of a talented servant, was able to bake hot, clean, white bread daily, at a distance of many marches from an English dwelling place. He used Yeatman's baking powder, imported Australian or American flour, and a CAMP COOKERY. 3L little salt. Butter and milk were aclcled in the case of his fancy petit loain, and he occasionally mixed oatmeal with the flour for variety. I often envied my friend's bread, yet never took the trouble to follow his example until comparatively lately. My conversion was brought about by Mr. Woolf of 119, New Bond Street, who introduced me to the " Acme cook- ing stove,"* and gave me many a seance with regard to the use of Yeatman's baking powder for which his firm are the London Agents. The man who could remain un- convinced after one of Mr. Woolf 's pleasant demonstrations, would be a stoic indeed. You are shown how to make a pound loaf, — " cottage" pattern, in rolls, or in the tin. This is placed in the stove oven whilst you examine the numerous clever contrivances for the kitchen, — jorincipally American inventions, — which form the specialites of the establishment. In less than half an hour the loaf, baked to perfection, is placed upon the table. !N'ow here are two invaluable articles for the dweller in tents : — a composition, perfectly climate-proof, by which he can turn out an excellent loaf of light, clean bread ; and the oven to bake it in. The " Acme Stove" is cheap, portable, strong, and easily managed. It is fed by mineral oil, kerosine or parafine, and in addition to the oven, provides the cook with a capital kitchen range adapted for boiling, stewing, frying, and even grilling. The size I recommend, after upwards of two years' experience of its working, — more than a year of that time having been spent at Madras, — is fitted with double wicks four inches wide. One of these stoves with its ordinary appurtenances can be purchased for £2, 5.15. For that sum you have a capital oven, with baking dishes * Now eclipsed by the " Florence" which is worked exactly like the Acm6" but with numerous improvements. — W. 316 CULINARY JOTTINGS FOR MADRAS.

AI-modernized reading of the original text

ALTHOUGH LTHOUGH no doubt there arc many of my readers have by long experience acquired the knack of making themselvesthoroughly comfortable under canvas, and who, being fond of nice food, and au fait in culinary science, contrive to eat and drink in camp as luxuriously as in cantonment, there must be, I take it, a good many travellers, sportsmen, soldiers, and others whose duties demand several months of tent-life per annum who would like to pick up a wrinkle or two in the matter of cookery under difficulties. A friend of mine, who in addition to his passionate devotion to la chasse, possesses the keenest affection for his dinner, assured me, once upon a time, that good bread was the back-bone of happiness, — gustatory happiness, that is to say, — in the jungle. In cantonment even, this man despised the miserable travesty called bread furnished by the native baker. They say that he once saw it being made, never thought of it again without a shudder, and preferred a home-made roll for ever afterwards. He carried his roll with him, so to speak, into camp, and with the aid of a talented servant, was able to bake hot, clean, white bread daily, at a distance of many marches from an English dwelling place. He used Yeatman's baking powder, imported Australian or American flour, and a little salt. Butter and milk were added in the case of his fancy petit pain, and he occasionally mixed oatmeal with the flour for variety. I often envied my friend's bread, yet never took the trouble to follow his example until comparatively lately. My conversion was brought about by Mr. Woolf of 119, New Bond Street, who introduced me to the " Acme cooking stove,"* and gave me many a seance with regard to the use of Yeatman's baking powder for which his firm are the London Agents. The man who could remain unconvinced after one of Mr. Woolf 's pleasant demonstrations, would be a stoic indeed. You are shown how to make a pound loaf, — " cottage" pattern, in rolls, or in the tin. This is placed in the stove oven whilst you examine the numerous clever contrivances for the kitchen, — principally American inventions, — which form the specialites of the establishment. In less than half an hour the loaf, baked to perfection, is placed upon the table. Now here are two invaluable articles for the dweller in tents : — a composition, perfectly climate-proof, by which he can turn out an excellent loaf of light, clean bread ; and the oven to bake it in. The " Acme Stove" is cheap, portable, strong, and easily managed. It is fed by mineral oil, kerosine or parafine, and in addition to the oven, provides the cook with a capital kitchen range adapted for boiling, stewing, frying, and even grilling. The size I recommend, after upwards of two years' experience of its working, — more than a year of that time having been spent at Madras, — is fitted with double wicks four inches wide. One of these stoves with its ordinary appurtenances can be purchased for £2, 5.15. For that sum you have a capital oven, with baking dishes * Now eclipsed by the " Florence" which is worked exactly like the Acme" but with numerous improvements. — W.

Culinary jottings