oJ*'' Vacation Land — The National Forests in Oregon 



DUTCH OVENS 



In using Dutch ovens, care should be taken that the oven and lid are quite hot 

 enough before the 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 em- 

 bedded in the coals and the lid covered with coals and hot ashes. 



Instead of a Dutch oven two pans maybe used, one 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 burn. 



RECIPES 



Coffee. — Bring water to boiling point ; add coffee, *keep in a w^arm place for 

 five minutes but do not allow to boil. Settle and serve. The coffee may be put 

 in a small muslin bag tied loosely and the bag of grounds removed before serving. 



Soluble Coffee. — Put X teaspoon (more or less, according to strength 

 desired) in a cup and add boiling water. 



Army Bread. — 



I quart flour. i tablespoon sugar. 



I teaspoon salt. 4 teaspoons baking powder. 



Mix the ingredients thoroughly and stir in enough cold water (about one and 

 one-third pints) to make a thick batter. Mix rapidly with a spoon until smooth 

 and pour out at once into a Dutch oven or baking pan. Bake about 45 minutes, 

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



Frying-Pan Bread. — 



I cup flour. I tablespoon sugar. 



I teaspoon salt. 3 teaspoons baking powder. 



Mix and add enough water to make a thick dough. Pour into well-grease , 

 hot pan and set flat near the fire. In a few minutes it will rise and stiffen. Prop 

 the pan nearly perpendicular before the blaze; when browm on one side, turn over. 

 A clean silver fork stuck through the center of the loaf will come out clean if the 

 bread is sufficiently baked. 



Frying. — Rake a thin layer of coals out in front of the fire; or for a quick meal 

 make the fire of small, dry sticks and fry over the quickly formed coals. 



If a deep pan and plenty of frying fat are available, it is best to immerse the 

 material completely in boiling grease, as doughnuts are fried. Let the fat heat until 



