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THE ART OF CAMPING . 333 
Salt, one pint of milk. Grease the pan, 
mix your baking powder in your flour, add 
the lard, sugar and salt in the order named, 
and then the milk. Cook quickly. 
Oatmeal Cakes.—Take two pounds of 
oatmeal, one pound flour, one and one- 
half ozs. baking powder, three ozs. sugar, 
half pound lard, one pinch salt and a pint 
‘of milk; follow the same directions as 
given for making scones. 
Bread, No. 2.—Take two yeast cakes 
and break them into lukewarm water, 
about a cupful. Next put two quarts of 
water, milkwarm, in a two-gallon bucket, 
and add one handful of salt and two hand- 
fuls of sugar. Add the water in which the 
yeast cakes were dissolved and stir it thor- 
oughly. Now add enough flour to make 
a smooth batter. Place in a warm corner 
near the stove until thoroughly risen. 
Then set overnight, covered with a piece 
of flannel or a clean towel. Work over well 
inthe morning, and add enough flour to make 
a stiff sponge, kneading thoroughly. Leave 
the sponge to rise until it has doubled in 
volume. Then knead again, mold into 
loaves, which set in the bread pan. When 
these have risen sufficiently, bake slowly. 
The secret of good bread is the keeping 
of everything warm from start to finish. 
A Camp Dish.—Cook some evaporated 
fruit in plenty of water until you have a 
sufficient amount of syrup as a result. 
Pour this into another pan, and make some 
ordinary doughboys. Dip these in the 
syrup and serve. 
A Rich Gravy.—To the grease left after 
frying your pork in the frying-pan add 
flour, and rub smooth with a spoon until 
it is of a rich brown color. Add boiling 
water, pepper and salt and keep on rub- 
bing. Take care that the water was boiling 
and add the flour slowly. 
Tea.—You will use more tea in a week 
in camp than you would require in a month 
at home. Why boiling water in the open 
air should require a larger amount of the 
leaves I never could discover, but every 
practical man Will tell you that the old 
housewife’s dictum of one teaspoonful 
for each cup and one for the pot does not 
hold good in camp. See that the water 
is boiling; throw in the tea, and then re- 
move the pot from the fire. It should stand 
for about five minutes, and then be poured 
off the leaves into another pot previously 
warmed. Before doing this, however, dash 
in half a cupful of cold water, as this 
causes the leaves to sink. If you use con- 
densed milk, mix it in the tea after you 
have removed the pot from the fire. 
Coffee—After adding your coffee to 
the water, which should be not done until 
it boils, keep it boiling for fifteen minutes. 
A tablespoonful of coffee to each man 
is enough. When the pot is taken off, 
if you are using condensed milk, pour it in 
and then bring the pot to a boil again. - 
Rolled Oats—These cook very quickly, 
fifteen minutes being sufficient to boil. 
Stir with a wooden spoon if you have one; 
if not, stir with any old thing. Don’t forget 
to add a pinch of salt while the oats are 
cooking. 
Pork.—Whether in the form of fat pork, 
ham or breakfast bacon the flesh of the 
hog is pretty sure to be the main standby 
in camp. The fat that comes from pork 
is the most. useful article the cook has, and 
none of it should be thrown away. If you 
are using salt pork, parboil it first. The 
slices should be placed in a cold frying- 
pan, covered with water and stewed until 
all the brine is out; sometimes three or’ 
four changes are required. Then fry 
slowly. 
Beans.—Beans are almost ideal food 
in camp, but, unfortunately, they take a 
long time to cook, and at high altitudes 
they cannot be cooked satisfactorily, as 
they never become soft. The reason of 
this is that the diminished atmospheric 
pressure causes the boiling of the water at 
a lower temperature than 212 Fahr., hence 
it never becomes hot enough to thoroughly 
soften the beans. The best baked beans are 
those cooked in a Dutch oven, which same 
is a round, heavy, castiron pot, with a 
closely fitting cover. A large and hot fire 
is built, and after it is burned down some- 
what the embers are raked aside and the 
pot placed in a hole previously dug under 
the center of the fire. The ashes are then 
heaped around and above it, and the pot 
with its contents are left all night. To 
the beans have been added several slices 
of pork which become incorporated with 
them and give a flavor that a hungry man 
