Camp Corn Bread

Ingredients

• 2 level cupfuls {}4 pound) flour
• 2 level cupfuls (12 ounces) corn meal
• 4 level teaspoonfuls Ryzon
• 1 level teaspoonful salt
• 1 level teaspoonful sugar
• 2 tablespoonfuls (i ounce) lard or butter
• 2 level tablespoonfuls egg powder
• 6 tablespoonfuls evaporated milk
• i}4 cupfuls {^/i pint) water

Method

1. 1

   Mix flour and corn meal together, add Ryzon, salt, sugar, lard or butter, melted, egg powder mixed with evaporated milk and water.

2. 2

   Pour into a well-greased pan and bake in a moderate oven for forty minutes.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 64. The excerpt below is the record exactly as published.

CAMP CORN BREAD 2 level cupfuls {}4 pound) flour. 2 level cupfuls (12 ounces) corn meal. 4 level teaspoonfuls Ryzon. I level teaspoonful salt. 1 level teaspoonful sugar. 2 tablespoonf uls (i ounce) lard or butter. 2 level tablespoonfuls egg powder. 6 tablespoonfuls evaporated milk. i}4 cupfuls {^/i pint) water. Mix flour and corn meal together, add Ryzon, salt, sugar, lard or butter, melted, egg powder mixed with evaporated milk and water. Mix well and pour into a well-greased pan. Bake in a moderate oven for forty minutes. If the camp- ers have no oven, bake same as Ryzon Camp Bread. Sufficient for eight to ten persons. RYZON CAMP GRIDDLE CAKES 4 level cupfuls (i pound) flour. 4 level teaspoonfuls Ryzon. 1 level teaspoonful salt. 2 level tablespoonfuls egg powder. yi cupful (i gill) evaporated milk. lyi cupfuls (J< pint) water. Butter and maple syrup. Mix flour, Ryzon, salt and egg powder and sift into a bowl, add evaporated m3k and water and beat to a creamy batter. Do not have the batter thin. Fry in a hot frying pan, which has been greased with a piece of pork fat. Serve hot with butter and maple syrup. Sufficient for twenty cakes. N. B. — See Master Griddle Cake Recipe on page 25. RYZON CAMP POT PIE Fresh meat or game. Potatoes. Onions. Salt and pepper. Sliced bacon or salt pork. For Dumplings: lyi level cupfuls (6 ounces) flour. 3 level teaspoonfuls Ryzon. I level teaspoonfid salt. I level teaspoonful {yi ounce) shortening. J^ cupful {\yi gills) water. Cut the game or meat into medium-sized pieces. Season highly with salt and pepper, add strips of bacon, and cover with hot water. After it begins to boil, hang kettle higher over fire so that it may cook more slowly. See that the liquid in the pot does not become more reduced than one-third. Prepare vegetables., About half an hour before the time to serve, make a soft dough of the flour, Ryzon, salt, shortening, and water. Roll this out, one-half inch thick, and cut into strips. Pour off broth into another dish and remove most of the meat. Put a layer of meat, sliced potatoes, and sliced onion, in the bottom of the kettle, partially cover with strips of dough, and repeat, until materials are all used. Pour over this the hot broth, cover closely, and return to the fire to boil for twenty minutes. This may be served directly from the kettle. N. B. — -The quantities of meat and vegetables used will depend solely upon the number to be served. Dumpling recipe will serve six people. N. B. — See Master Dumpling Recipe, page 69. RYZON CAMP BREAD 2 level cupfids {)/i pound) flour. 4 level teaspoorifuls Ryzon. 1 level teaspoonful salt. 2 tablespoonfuls (i ounce) lard or butter

Cook this with the app: pantry check, scaling, and the assistant.