28 HANDBOOK FOR CAMPERS. 



tions for preparing the ordinary articles of camp fare are given 

 below : 



Coffee. — ^Fill the pot with fresh water. When it comes to a 

 boil stir in coffee previously moistened with warm (not hot) 

 water. Cover closely. Let it boil up for two minutes, stirring 

 from the sides and top as it boils up. To clear it, remove from 

 the fire and dash over the surface a cup of cold, fresh water. 

 Or, put the coffee, drj% in the pot ; stir it while heating ; then 

 pour over it 1 quart boiling water to each ounce of coffee, and 

 set the pot where it will keep hot and not boil. After standing 

 10 minutes it is ready to drink. 



Tea. — Bring fresh water to a hard boil. Fill the teapot with 

 boiling water. When the pot is thoroughly heated, pour off the 

 water and put into the pot 1 teaspoonful of tea for every cup 

 that is to be drawn and 1 for the pot. Then pour on the boil- 

 ing water and set the covered pot near the fire to drav/ but 

 not to boil. Green tea generally requires 5 minutes ; Oolong 

 tea, 8 minutes ; EngUsh greakfast tea, 15 minutes. 



The faults commonlj^ committed in making tea are as fol- 

 lows : The water is flat from having boiled too long ; the water 

 is only hot and not boiling ; the teapot is not heated before put- 

 ting in tli^ tea; the tea is boiled instead of drawn (no tea 

 should be boiled) ; the tea is made too long before it is to be 

 drunk. 



Baking-powder bread. — Mix 1 quart flour, 1 teaspoon salt, 4 

 teaspoons baking powder.^ Stir in enough cold water to make 

 a thick batter. Mix rapidly and pour into Dutch oven. Bake 

 until no dough adheres to a sliver stuck into the loaf. 



Frying-pan bread. — Mix 1 cup flour, 1 tablespoon sugar, 1 

 teaspoon salt, 3 teaspoons baking powder, and stir in water 

 enough to make a thick dough. Pour into hot, greased frying 

 pan and place near fire. As soon as it sets prop the pan nearly 

 erect before the blaze. When brown on one side turn it over. 



Flapjacks. — Two cups flour, half teaspoon salt, and 4 tea- 

 spoons baking powder. Water to make a thin batter. Grease 

 frying pan w^ith lard or bacon rind and fry cakes when pan is 

 smoking hot. Prepared pancake flours are often satisfactory 

 and have directions printed on the package. 



1 In using baking powders, follow the directions on the package, since 

 different brands vary in strength. 



