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

into a batter. Hoe Cakes. Johnnycake batter, thinned down with more warm water or milk, may be fried the same as slapjacks. Slapjacks. To properly cook slapjacks the frying pan should be perfectly clean and smooth inside. If it is not, too much grease is required in cooking. Scrape it after each panful is cooked, and then only occasional greasing will be required, and this is best done with a clean rag containing butter. Drop thin batter in with a spoon, so that the cake will be very thin. Disturb it as little as possible, and when the cake is cooked firm on one side, turn it and cook on the other. Cornmeal Slapjacks. One quart of cold water is mixed with meal enough to make a thin batter, one teaspoonful of salt and one or two teaspoonfuls of baking powder having been stirred into the latter. The addition of one or two well-beaten eggs will improve it. Cook on a very hot pan, as above. Wheat Slapjacks. Make as above, except using wheat flour, and adding last of all one heaping tablespoonful of melted lard or butter, thoroughly stirred in. Hecker's Flour Slapjacks. Mix well one pint of Hecker's prepared flour with one-half pint of cold milk or water. Cook as above. Corn Dodgers. Mix one pint of corn meal, one small teaspoonful of salt and one tablespoonful of sugar with warm (not scalding) water enough to make a moderately stiff batter. Make into flat cakes about three-quarters of an inch thick, and fry in _boiling_ fat till brown. Fried in bacon fat and eaten with the fried bacon they are very palatable. Corn Pone or Ash Cakes. If unprovided with the portable oven or bake tin recommended in Chapter I., mix up a pint of corn meal with water and a pinch of salt into a stiff dough, make into cakes, and set them on a clean, hot stone close to the coals of a hot fire. When the outside of the cakes has hardened a little cover them completely in hot ashes. In fifteen to twenty-five minutes