82 
FOREST AND STREAM 
February, 1921 
Save s 
Elbow 
Grease , 
The big- advantage of Pyramid Solvent 
is that it thoroughly cleans the firearm 
without wearing out the human arm. 
Pyramid Solvent 
removes residue of high-power smoke- 
less and black powders and loosens metal 
fouling without the hard work you are 
accustomed to. Contains 
no harmful chemical and 
no moisture. 
After Pyramid Solvent, always 
use 3-in-One Oil to prevent rust 
and to lubricate. 
Pyramid Solvent is for sale by 
most firearm dealers, 3 ounces in 
a convenient flat can tha. fits 
pocket or shooting kit, 30c per 
can. I f you r dealer can’t supply 
you, 6end35cand vc will send 
you a can postpaid. 
Three-in-one Oil Co. 
165 EZG Broadway, New York 
C217 
RUSSELL'S 
(never leakI 
Thebuilt-for-hard-knocks 
boot that sportsmen 
swear by — soft, easy-fit- 
ting and as near water- 
proof as a leather boot 
can be. 
Made to meas- 
ure from best 
q ualit y 
ch rom e - 
tanned 
leathers. 
If your dealer 
doesn’t carry 
RUSSELL’S, 
wiite us for 
a catalog. 
and shake just a powdering of flour on 
top. Then roll out the upper crust, wet 
edges of lower crust so that the top crust 
will adhere and keep the precious juices 
in, trim off the upper crust and tuck 
nicely in around the edges, cut a slit in 
the center and bake — and who will care 
if your pie has square corners? If 
you wish fruit dumplings, make little 
squares of the piecrust, set an apple on 
each, cored and full of sugar and a dust- 
ing of cinnamon. Pick up the four cor- 
ners and pinch together over the apple’s 
top, then place in the baker and bake as 
usual. Any kind of berries may be used 
for dumplings in the same manner. Do 
not let the juice burn as it is very de- 
licious to scrape out and serve with the 
dumplings. 
T HE crust for meat pies is halfway 
between biscuit dough and pie crust 
— 2 cups of flour, 2 teaspoons bak- 
ing powder, % teaspoon salt, 6 table- 
spoons shortening, and l /z cup water. 
Mix as directed for pie crust, fill baker 
sheet nearly full of stewed meat or poul- 
try (remember, no. backs or necks in a 
bird pie), roll crust out about an inch 
thick for a top layer, cut a slit in it and 
place carefully over the pie, and bake 
until brown. 
In tabulated form for easy reference 
the ingredients of Recipe Number One 
are as follows: 
Biscuits . . . 
. . .2c 
it 
At 
0 
4T 
A c 
Shortcake . 
. . .2c 
4t 
'At 
2T 
4T 
2 Ac 
Piecrust . . . 
Crust for 
. . ,2c 
it 
At 
0 
8T 
Ac 
Meat Pie . 
. . .2c 
2t 
At 
0 
6T 
Ac 
(In all abbreviated recipes c stands 
for cupful, little t for teaspoonful and 
capital T for tablespoonful.) 
Paste the above handy table on a card 
and carry it in your hat. You need 
never go astray if you study and learn 
the method of mixing and then follow 
this simple formula. 
Recipe Number Two is as elastic and 
as useful as its fellow. It begins with 
muffins — 2 cups flour, 2 tablespoons 
sugar, 3 teaspoons baking powder, % 
teaspoon salt, 1 egg, 2 tablespoons melted 
fat (lard, butter, crisco or vegetable oil) 
and 1 cup milk. It is mixed in a differ- 
ent manner from Recipe Number One 
because of the addition of eggs and 
sugar. Beat the egg in a pan, add sugar 
and beat again, then add milk. Mix 
flour, salt, and baking powder and stir 
briskly into the egg mixture. Last of all 
add melted fat and drop batter from a 
teaspoon into greased muffin pans. These 
may be set into the baker sheet if the 
muffin pans are not long enough to 
fit into the baker. The muffin batter 
may be poured directly into the greased 
baker pan and baked in one large 
sheet, but in this case you must not 
call it muffins. It will then be “Sally 
Lunn” (or a very near relation). Cut it 
into large squares and eat it hot with 
butter. If you desire a delicious coffee 
cake, mix together 2 tablespoons each of 
butter, sugar and flour and 1 tablespoon 
of cinnamon until it forms a mealj 
brown mass. Sprinkle this over the top 
before you bake it, and you have a coffet 
cake too good for present-day kings. 
Corn muffins are made in the sam« 
manner as wheat muffins, substituting ] 
cup of yellow corn meal for 1 cup of the 
flour. Baked in one large sheet it is 
johnny cake, a thing that it is almost 
impossible to make enough of in camp. 
Plain cake has more sugar — % cup 
and 4 tablespoons of melted butter m 
stead of two. For blueberry cake, mij 
1 cup of fine, large, whole blueberries 
with the flour and stir in lightly so as 
not to mash them. 
Layer cakes are made by baking orn 
large layer of plain cake in the bakei 
sheet, cutting into two squares and split 
ting each half with a sharp knife wher 
cold, making four square layers. Spreac 
the top of three layers with jam or jelly 
pile one on top of the other and sprinkle 
powdered sugar on top of the fourtl 
layer. If you wish a real frosting foi 
the top, put 1 teaspoon vanilla, 1 tea 
spoon hot water and 1 teaspoon buttei 
in a bowl, add % cup powdered or con 
fectioners’ sugar and stir vigorously. Ii 
too thin add more sugar, a tablespoonfu 
at a time, until the frosting is thicl 
enough to spread nicely. Distribute 
evenly on top of the cake and let it set 
before eating. A heaping tablespoonfu 
of dry cocoa added with the sugar make: 
a very good chocolate frosting, and ii 
also a delicious filling to spread betweei 
the layers. You can make a larger quan 
tity of the frosting or filling simply b’ 
adding more sugar and water, the lattei 
a teaspoonful at a time, but do not ust 
more flavoring. 
Cottage pudding is simply the plaii 
cake served hot, with a sauce made a: 
follows. Beat an egg in a bowl, add ! 
cup sugar and 1 teaspoonful vanilla (o: 
lemon) or a pinch of nutmeg or cinna 
mon, and beat for five minutes unti 
light and frothy. Dissolve 3 level table 
spoonfuls cornstarch in a cup of water 
in a small pan, set over the fire and sti: 
constantly until it boils and is thick an: 
smooth. Pour this into the egg mixtun 
and beat briskly. Cut the cake inti 
squares, pour the sauce over it and ea 
at once. The sauce will not be lump? 
if you stir the cornstarch all the time i 
is cooking, but if you neglect your dut; 
it will be a sorry mess. 
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