136 
SCOUTING FOR GIRLS 
cook slowly for a long time. Keep covered and do not 
stir. The time of cooking given in the table means 
that the cereal is eatable after the shorter time men- 
tioned, but is better if cooked the longer time. 
Toast— Good toast is worth knowing how to make. 
The cook should not be satisfied with toast which is 
% 
either white or burned. 
Toast is most easily made from stale bread, which 
should be cut in one-third to one-half inch slices. A 
single slice of toast may be made by holding it over 
the fire on a fork. In camp a forked stick answers 
every purpose. The easiest way to make several slices 
is to put them in a wire toaster and hold them over hot 
coals. Begin carefully and hold the bread some dis- 
tance away from the fire, turning it often until it dries. 
Then hold it nearer the coals until it is a golden brown 
on both sides. With a new coal fire or wood fire toast 
must be made on a toaster on the top of the stove to 
prevent the bread from being smoked. If the top of 
the stove is being used for other things, the drying may 
be done in the oven. 
Muffins — Any good cook book has numerous recipes 
for muffins, most of which can be made easily if the 
directions are followed exactly. 
Cornmeal Muffins (for four persons) : 
Four tablespoonfuls butter or oleomargarine, 3 table- 
spoonfuls sugar, 1 egg, 1 cup milk, 1 1-3 cups flour, 2-3 
cup cornmeal, 3 teaspoonfuls baking powder. 
Cream the butter, add the sugar and the egg well 
beaten. Sift the baking powder with the flour and 
cornmeal and add to the first mixture, alternating with 
milk. Bake in buttered muffin pans 25 to 30 minutes. 
This mixture makes good corn bread if baked in a shal- 
low buttered pan. 
Coffee — If the family drink coffee, they will want 
