HANDBOOK FOR CAMPERS. 29 



Corn bread {unleavened) . — Corn meal 1 quart, salt 1 teaspoon- 

 ful ; mix rapidly with boiling water and stir till it drops lightly 

 from the spoon. Bake in Dutch oven or in thin cakes in a fil- 

 ing pan. 



In using Dutch ovens care should be taken that the oven and 

 lid are quite hot before dough is placed in them for baking. 

 During the preparations for baking the oven and lid should 

 be heated over the fire. When a good mass of coals has been 

 obtained, the dough should be placed in the heated oven (the 

 bottom having been greased) and the lid put on. The oven 

 should then be embedded in the coals and the lid covered with 

 coals and hot ashes. 



Instead of a Dutch oven two pans may be used, one being 

 large enough to fit snugly over the other as a cover. Plenty of 

 ashes and earth should be piled on top or the bread will bum. 



Fried fish. — Clean and wipe the fish dry, rub it over with 

 dry, sifted flour ; put into a frying pan enough dripping to 

 well cover the fish ; when this is hot, put in the fish and fry 

 both sides a clear golden brown. Just as the fish is turning 

 brown sprinkle it lightly with pepper and salt. 



Fried steak. — Cleanse the steak but do not put it into water. 

 Have the frying pan very hot and dry and lightly powdered 

 with salt ; put in the steak, cover it with a tin plate, and turn 

 it often. When cooked put it on a hot dish and season with 

 pepper and salt. The juices will then escape and furnish the 

 gravy ; or, have ready in a hot dish a half teaspoonful of salt, 

 a quarter of a teaspoonful of pepper, a piece of butter or beef 

 dripping not quite the size of an egg, add two tablespoonfuls 

 of boiling water, mix well together, put the steak into it and 

 turn it over once, so that both sides will be moistened with the 

 gravy, and serve. 



Prepare and broil mutton chops, venison, and pork steaks as 

 above. 



Meat prepared in this way is quite equal to that broiled in a 

 gridiron, and this method does not waste the juices. 



For broiling on a gridiron, prepare the steak as directed for 

 cooking in a frying pan. Have ready a bed of live coals, and 

 as soon as the gridiron (wiped clean) is heated put the steak 

 on it, turning often. If the fire smokes or blazes from the 

 dripping fat, withdraw the gridiron for a moment. It should 

 cook in 15 minutes. 



