December, 1918 
FOREST AND STREAM 
709 
notch on the trigger stick as shown in the 
drawing. Make sure that the noose is ex¬ 
actly as large as the end of the log so that 
the animal must put his head through when 
reaching for the bait. As the trap will be 
sprung as soon as the bait stick is knocked 
down, the bait must be near enough to the 
noose so that the exploring head knocks 
down the stick. If set too far back the 
noose will not catch the neck and the ani¬ 
mal stands a good chance to escape. 
A fish or a dead bird is best to use for 
bait, but scraps of meat may be used. 
F. V. W., Toronto, Canada. 
The Makin’s 
LIP-JACK, flap-jack, slap-jack, swamp- 
jack, pan-cake, griddle-cake, and ban¬ 
nock—these are some of the names given 
to frying pan bread, according to how it 
looks and tastes when done. When frying 
if a knife is used to turn it with, it is a 
pan or griddle cake, but if it is tossed in 
the air to turn, it’s a flip or flap-jack. The 
rest of the names favorable or unfavora¬ 
ble can be added when the cake is fried 
according to its texture, it will be either 
soggy, or fluffy, or leathery. And now 
for the ingredients of the dough and how 
to make a fluffy eatable cake for two. One 
pint of flour, two tablespoons baking pow¬ 
der, one level tablespoon of salt, % pint of 
water. To make the dough mix the flour, 
powder and salt in a camp plate, then add 
the water and use the tablespoon for mix¬ 
ing. It will be noticed there are no eggs, 
milk or butter in the recipe, which is all 
the better for the eggs, milk and butter 
can be saved, then if the cake turns out 
uneatable, there will still be something 
left to eat. This is one of the real tricks 
of woodcraft, to always have something 
to fall back on or substitute with. Next 
comes the fry-pan of sheet iron which is 
gi/h" in diameter across the top, 7" across 
the bottom, 1 Y\" deep. Going into small 
details might look odd to some, but if more 
of these small details were given, there 
would be less cause for the frying-pan 
bread having so many names. For there 
is a deal of difference between a steel fry- 
pan and a cast iron_ skillet. 
Next is the fire, and if the cake is to be 
made in the house a two flame gas stove is 
best, for the flame can be regulated. A 
certain amount of cooking should be mas¬ 
tered first in the house, then when tried 
outdoors, the camping will be a joy. So 
turn on the full flame of the gas stove and 
get the lump of grease smoking hot in the 
fry-pan, then roll in the lump of dough 
just mixed, so it will cover the bottom of 
the pan; next with the spoon shape the 
mass saucer shape, that is, so it is one 
half the thickness in the center, compared 
to its outer edge. In the meanwhile your 
pardner must earn her share of the cake 
by washing the plate, by so doing before it 
dries into a crust, it will wash off easily, 
besides the plate will be used for the com¬ 
ing feast. The cake has been frying one 
minute over a hot flame, this is enough to 
form a heavy crust on its under side, and 
should now be turned, and then placed 
over a very small tiny flame for 23 min¬ 
utes; by so doing the heavy bottom crust 
is now on top which keeps all the heat 
down in it besides the saucer shape cavity 
is now inverted. In turning the cake it 
must be flipped in the air in such a way 
to make it turn over. This trick should 
be mastered with a dummy before hand, 
of about the same size and weight as the 
real cake. A point or two now might help, 
grasp the fry-pan handle with both hands, 
held about waist level, now give it an up¬ 
ward heave in such a way, the cake will 
turn over towards you on its drop to the 
pan. Always keep your eyes on the cake 
while its turning in the air and at the psy¬ 
chological moment the hands will have the 
frying pan underneath to receive it. The 
instant the cake is felt in the pan let it 
give downwards, like a ball-player does 
when he grabs a hot one just off the bat, 
his hands give a little, and, by so doing, 
the sting is lessened. .So it is. with the 
cake by giving downwards a little with the 
pan, the cake will settle in nicely other¬ 
wise it would slam in the pan with a slap 
or a flap, and so it is named flap or slap¬ 
jack. 
Meanwhile the pardner has placed the 
water for coffee or tea on the full flame. 
So onward the feast is progressing, by 
keeping a vigilant eye on the cake with an 
occasional shake of the pan, and about the 
end of 23 mifiutes the coffee or tea is 
made. Now turn the flame on full for a 
few seconds, then flip the cake back on its 
former side for about a minute, then it 
should be done. Time about 25 minutes. 
Now to make one outdoors, one will 
need two cooking fires. One a small bed 
of hot coals, the other a quick hot fire. 
First use the quick hot fire, then change 
to the bed of coals for steady heat. And 
over the quick hot fire the water can be 
boiled for coffee or tea. 
Here is a recipe for griddle cakes, those 
toothsome disc-like wafers. Mix together 
2 eggs, lump of melted butter, 1 teaspoon 
of salt. Soak in water the center of a 
thick slice of stale bread. Mix together 
3 tablespoons condensed milk, 2 tablespoons 
of syrup, 2 cupfuls of water, then stir in 
the first mixture, then the soaked bread, 
then 1 lb. of flour, and 2 teaspoons of 
baking powder. Fry on a hot griddle, and 
turn each with a knife. 
Jim Ferguson, New Jersey. 
ONE METHOD OF SETTING TRAP FOR RACCOON, NOTE DETAIL OF THE BAIT ETC. 
