Campward Ho! Part 20

_Soups_ Potato and Onion Corn Chowder Tomato Vegetable Split Pea Clam or Fish Chowder

_Fish_ Flounder Weak Fish Salt Cod b.u.t.ter Fish Salmon (fresh) Mackerel

_Meat Subst.i.tutes_ Baked Beans Cheese Omelet Peanut b.u.t.ter Komac Stew Eggs Brunswick Stew

_Meats_ Roast Lamb Lamb Stew Pot Roast Roast Beef Corned Beef Beef Pie Meat Loaf Bacon Ham Salt Pork

_Vegetables_ Peas String Beans Beets Carrots Cabbage Potatoes Squash Onions Spinach Cuc.u.mbers Tomatoes Green Peppers Corn Cauliflower Macaroni Spaghetti Rice Baked Hominy

_Breads_ Brown Bread Rye Bread Corn Bread Baking Powder Biscuit Graham Bread White Bread (in small quant.i.ties) Spoon Bread Whole Wheat Bread Toast Griddle Cakes

_Desserts_ Indian Pudding Chocolate Pudding Rice Pudding Apple Cake Brown Betty Apple Tapioca Bread Pudding Berry Pudding Ice Cream Milk Sherbet Fruit Sherbets Ginger Bread French Toast Cornstarch Pudding Apple Slump Stewed Fruits Apple b.u.t.ter Jam Cookies

_Cereals_ Oatmeal Hominy Corn Meal Post Toasties Shredded Wheat Wheatena

_Beverages_ Cocoa Milk Lemonade Postum

NOTE: It is suggested that a convenient form for keeping these foods will be a card index with a separate card for each food, together with a recipe, and quant.i.ties needed for the camp in question.

RECIPES

_Bread and Cereals_

_Biscuit, Baking Powder_ For 4 persons 1 large cup flour 1 heaping teaspoonful baking powder 1 teaspoonful salt Crisco, bacon fat or b.u.t.ter and lard mixed, piece size of an egg Milk

With knife chop the fat into the dry mixture thoroughly, add slowly the milk, stirring gently with a spoon. Make the dough soft and spongy but not thin enough to run. With a very little fat grease the bottom of a pan. Drop the dough from the end of a spoon onto the pan in quant.i.ties the size of a Uneeda lunch biscuit and about 3/4 of an inch thick, leaving s.p.a.ce between them. Bake in a reflector oven before a hot fire for 20 minutes, or cover tight with another pan and bury in hot ashes under a fire.

_Bread for Hikers._--1/2 white flour, 1/2 yellow meal; 1-5 powdered milk; 1/10 powdered egg; salt and baking powder; bake in frying pan tightly covered and buried in ashes.

_Cereals_

_Cornmeal_ 1 cup meal 1 teaspoonful salt

Pour boiling water onto the meal a little at a time, beating fast and hard. When the mixture is the consistency of mush, cover the kettle, place it in the outer kettle and cook all night.

Cereals prepared in this way are much more digestible and palatable than when boiled quickly over a hot fire and stirred constantly.

Hominy can be cooked in this way, using I cup hominy and four cups of water; small amount of salt.

Rice also may be cooked this way. Wash the rice carefully, 1/2 cup to 3 cups of water, 1 scant teaspoonful of salt.

Rolled Oats for 4 persons

Two small pieces of wood an inch thick to serve as a pot rest.

3 cups of cold water 1 teaspoonful salt 1 cup oat meal

Bring water to boiling in small kettle, add salt, add oatmeal very slowly. Boil over fire 5 minutes stirring occasionally; cover tight.

Place the pieces of wood in the larger kettle, stand cereal kettle on them and pour hot water to the depth of 3 inches into larger kettle. Cover, hang over slow fire for all night. Do not uncover until ready to use.

_Dumplings_

3/4 cup of flour 1 scant teaspoonful baking powder 1 teaspoonful salt Enough milk to make a spongy dough

Add baking powder and salt to flour. Add milk slowly, drop mixture from end of spoon onto the boiling stew, cover tightly and cook for 15 minutes.

_Toast_

Cut the bread not less than 1/2 inch thick. Brown over coals, not flames. Use a fork, wire toaster, or two green wood sticks.

_Cocoa_

1 heaping teaspoonful sweetened cocoa 3/4 cup water 1/2 cup milk

Boil the water, put cocoa in cup, add part of the boiled water, mix thoroughly. Add to rest of water, boil 2 minutes, add milk, heat to boiling point but do not boil. Be careful not to burn. If condensed milk is used, mix cocoa and two teaspoonfuls of condensed milk together and add the water, bring to the boiling point.

_Desserts_

_Apple Cake_

For 4 persons

Make a baking-powder biscuit dough (see rule) and spread it in an oblong pan having the dough about 2 inches thick. The pan should be greased slightly. Peel and core and cut in quarters 2 large apples. Slice these thin, and place on the dough in rows, each slice held in place by pressing it down into the dough a little. The slices should be near together. Sprinkle 3/4 of a cup of sugar over the top, add small pieces of b.u.t.ter and a little grated nutmeg. Bake in a reflector oven in front of hot fire until the apples are soft--about 1/2 hour.

_Apples, Fried_

For 4 persons 2 large apples Small piece of b.u.t.ter or bacon fat

Wash apples, remove stems and blossoms, cut across the core in slices 1/2 inch thick; heat pan, melt fat in it, put in apple slices, brown on one side, turn and brown on the other. Or, grease a broiler, place the slices on it and broil the apples over hot coals until tender and brown.