FIRST AID TO THE HUNGRY. 



The Woods Flapjack. 



The "standard woods flapjack" is said to be made up as follows: 



1 quart flour, i teaspoonful salt, 2 teaspoonfuls sugar or 4 of molasses, 



2 teaspoonfuls baking powder, 2 tablespoonfuls grease well rubbed in 

 the dry flour. Mix to medium batter. 



A writer remarks that the woods flapjack is not fit food for in- 

 fants or invalids, or those who lead the steam-heated life, but that it is 

 well calculated to keep up steam under the boiler of a man who is 

 toiling hard and traveling far in the open air. 



An "Army Bread" That Wears Well. 



Something durable in the bread line, something which will wear 

 well in the pocket and feel substantial between the jaws is always in 

 demand where there is a "base camp" as the center of daily hunts or 

 hikes. 



A quart of white flour, half a teaspoonful of salt, two teaspoonfuls 

 baking powder, two tablespoonfuls molasses and one teaspoonful gin- 

 ger, mixed to a heavy slush with water, baked thoroughly and pried 

 loose, then turned over and baked some more, makes a great noon snack 

 staple. Unlike the biscuit or the flapjack, it tastes well cold, it will 

 stand rough handling, and it will keep fresh for a week or more. It 

 cannot, however, be recommended for folks with brittle teeth. Outing. 



"Dope." 



Place a pound of diced salt pork in the fry pan with water and 

 boil one minute. Pour off the water and fry the pork until nearly 

 brown. Remove the pieces and rub into the hot fat three dessertspoon- 

 fuls of flour and a little pepper, allowing the flour to cook in the fat 

 without browning. When perfectly smooth add one quart of water in 

 which twelve dessertspoonfuls of evaporated milk have been dissolved. 

 Slowly bring to a boil, stirring constantly ; add the pork scrap and serve. 

 This sauce is a palatable way of serving pork, is a good substitute for 

 butter, and is particularly good with griddle cakes. Camp Cookery, 

 Kephart. 



North Woods Bannock. 



To make a batch of Bannock, mix an ordinary biscuit dough, but 

 doubling the quantity of shortening, and making the mixture just thin 

 enough to pour. Then heat some lard in the frying pan, and pour in 

 the material. Give moderate heat until it rises then brown. Slide 

 out on a plate, heat more lard in frying pan, and then brown the other 

 side. It takes about 25 minutes to bake. 



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