^;^^f In the Open— The National Forests of Washington 



RECIPES 



Coffee. — Bring water to boiling point; add coffee, one level teaspoonful for 

 each cup of water used, keep in a warm place for five minutes but do not allow to 

 boil. Settle and ser\^e. The coffee may be put in a small muslin bag tied loosely 

 and the bag of grounds removed before serving. 



Soluble Coffee. — Put one-half 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. 



^lix 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. 



Fryixg-Pax Bread. — 



I cup flour. I tablespoon sugar. 



I teaspoon salt. 3 teaspoons baking powder. 



^lix and add enough water to make a thick dough. Pour into well-greased, 

 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 brown one 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. 



Fryixg. — 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 

 little jets of smoke arise (being careful not to burn the grease), then quickly drop in 

 small pieces of the material, one at a time so as not to check the heat, turn them 

 occasionally while cooking. Remove when done and place on a coarse paper that 

 will absorb surplus fat. The above method is an excellent way to cook small fish. 



When only shallow pans and little grease are available, to fry (or, properly, to 

 saute) in this manner without getting the article grease-cooked, heat the dry pan 

 very hot and then add just enough grease to keep the meat from sticking (fat meat 



