Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers

till very tender. CHAPTER VI. COFFEE AND TEA.--MUSH, JOHNNYCAKE AND HOECAKE.--SLAPJACKS, CORN DODGERS, ASH CAKES, BISCUITS, CAMP BREAD.--EGGS. Coffee. THE simplest way to make good coffee is to put into the pot two tablespoonfuls of the ground and browned berry to each cupful of the beverage. Pour on cold water to the required amount, remove it from the fire when it first boils up, let it stand a few moments in a warm place, and then pour into the pot half a cup of cold water to settle it. Coffee, No. 2. If the ground coffee is running low or the cook wishes to economize and has plenty of time and utensils, I will give him a recipe which requires much less of the berry to produce the required strength, as follows: Put the dry coffee into the pot, and heat it, stirring it constantly. Then pour over it one quart of boiling water to every two tablespoonfuls of coffee, and set the pot where it will keep hot but not boil. After standing ten or fifteen minutes it is ready to drink. Tea. For most teas the right proportion is one tablespoonful of tea for every teacup that is to be drawn and one "for the pot." The simplest method of making it is to put cold water on the tea in the pot, set over the fire and let it almost boil. Just as it begins to steam remove it to a place less hot, where it will simmer and not boil for five minutes. If it boils or simmers too long the tannin will be dissolved, and the tea will have a disagreeable astringent taste. When the liquid is all used out of the pot I do not throw away the "grounds," but add one-half the quantity for the next drawing, and so on till the pot is one-third full of grounds, when it is all emptied and the pot thoroughly washed. Cornmeal Mush. The main difficulties in making good cornmeal mush are the care necessary to prevent the formation of lumps and the long time required