fire. A log laid on the ground back of the fire, 

 converts it into an oven, and the heat strikes directly 

 on the bread. Baking-pow^der bread should bake 

 quickly, and a hot fire is necessary. The mixing 

 of baking-powder bread is given on the outside of 

 the baking-powder cans, so we will not go into 

 detail. All is not in the mixing, however, and a 

 few simple rules, if followed, will prove useful. As 

 bacon is of great value in the wilderness, we will 

 naturally economize as much as possible in its use. 

 Usually the frying-pans are greased with bacon, to 

 keep the bread from sticking; but this is unnecessary. 



After cleaning the frying-pan, powder the bot- 

 tom evenly with dry flour; place the bannock or 

 loaf, in the pan, and flatten it out. A hole made 

 in the middle of the loaf, will render it less liable 

 to stick. Hold the frying-pan over the fire long 

 enough to let the loaf harden on the bottom. 



This will keep the bannock or loaf from turn- 

 ing over when the pan is tilted on edge. While 

 heating the pan, you should shake the bannock, 

 occasionally, to loosen it from the pan. After the 

 bottom of the loaf is sufficiently stiff, tilt the pan up 

 in front of the fire by resting it against a log, or 

 pushing a sharpened stick into the ground, and rest- 

 ing the ring in the frying-pan handle on the end of 

 the stick. 



Bread made in this way wall not be as brown 

 as bread that is made in bacon fat, but it goes 

 just as far. 



87 



