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

rake them out, brush off the ashes, and devour quickly. Any ashes adhering after the brushing process can be readily removed by cutting out the irregularities in the crust where they have lodged. The writer has known a party of ladies, who could scarcely be induced to taste these cakes at first, become so fond of them after a trial as to insist upon having them three times a day for a week in camp. Baking Powder Biscuits. Put one pint of flour into a deep vessel, mix into it two large teaspoonfuls of baking powder[A] and a pinch of salt; then rub in one small teaspoonful of lard or butter, lessening the amount of salt if the latter is used, and add enough cold water or milk to make a soft dough. Handle as little as possible, but roll into a sheet about three-quarters of an inch thick, and cut into round cakes with an empty tin cup. Lay the biscuits close together in a well-greased tin, and bake a few minutes in the coals, as described above for Johnnycake. Hecker's Flour Biscuits. Require only the mixing of the flour with water, and are then ready to bake. Quick Camp Bread. Make a biscuit dough as above, and roll it to a thickness of half an inch. Grease a frying-pan and set it over the hot embers till the grease begins to melt. Then put the dough into the pan and set it on the fire, shaking it frequently to prevent the dough from adhering. When the crust has formed on the bottom, take the bread out of the pan and prop it up on edge, close to the fire, turning it occasionally to insure its being baked through. Or, turn the bread in the frying pan until it is cooked through. This bread will not keep soft long, and the writer prefers, when depending for any length of time upon his own baking, to make Unleavened Bread. This is the kind almost wholly used by coasting vessels, and is cooked as above in a frying-pan, even when there