316 COOKERY FOR SPORTSMEN. 



The following recipes are taken from the "Turf, 

 Field and Farm/' as they are from a practical 

 voyageur, and can be compared with some of mine 

 which are to be found farther on : 



Bread. Take two quarts flour, six teaspoonsful 

 of baking powder, and one teaspoonful salt, and 

 mix well together, while dry; then stir in cold water 

 till a dough is formed of the consistency of soft 

 putty, and knead it thoroughly, having the baking 

 pot warm and rubbed on the inside with pork rind. 

 Make a ball of the dough, roll it in dry flour and 

 place it in the pot. Draw from the fire a few coals 

 and hot ashes, and stand the pot on them ; put on 

 the cover, and coals and hot ashes on it, and every 

 fifteen minutes change them above and below, but 

 be careful not to get the pot too hot. The pot 

 must stand near the fire and be turned every few 

 minutes so as to heat the whole circumference. In 

 about forty minutes the loaf will be done. 



Biscuits. May be made in the same way by 

 simply making the dough into many small rolls in- 

 stead of one large, and they will bake in fifteen 

 minutes. 



Corn Bread. Take three pints of corn meal and 

 one pint of flour, six teaspoonsful baking powder, 

 one teaspoonful salt, and mix well together dry. 

 Stir in water until it reaches the consistency of 

 good, rich cream. Have your baking pot hot and 

 well greased, and pour the mixture in. Bake the 

 same as bread and always be careful not to bake too 



