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

sprinkled with small pieces of butter. Wet the top layer with three or four teaspoonfuls of water, and then sprinkle it lightly with dry flour. Take the remainder of the dough, roll it out thin, and cover the dish with it, pressing the paste down round the edges of the dish to join it with the paste that lines the sides. Make three or four incisions in the cover with a sharp knife. Then put the dish into a moderate oven and bake from one to one and a half hours. When a fork easily penetrates the pudding, it is cooked. Eat hot with sauce. Alden dried apples, canned apples, canned peaches, or fresh peaches pared, quartered, and the stones extracted may be used. Baked Apple Dumplings. The apples pared, cored and quartered. Prepare paste as directed for Baked Apple Pudding above. When the paste is rolled, cut it into squares, and in the centre of each square place the four parts of an apple; add to each apple a piece of butter the size of a chestnut and a small sprinkle of sugar and ground cinnamon. Envelop the apple in the paste, pressing the cut edges together. Place the dumplings thus prepared into a well-greased baking-pan, cut edges downwards. Bake a half to three-fourths of an hour in a moderate oven. When a fork will penetrate the dumplings they are cooked. Apples dried by the Alden process may be used. HINTS. COOKING IN IRON POTS.--Let nothing stand in an iron pot after it is cooked, or it will become discolored and have an unpleasant taste. RUSTY KNIVES.--If knives become rusty, rub them with a fresh-cut potato dipped in ashes. EMETIC.--Gunpowder dissolved in water is a good emetic. SAVE THE BACON GREASE.--After frying salt pork, bacon or fat meat, do not discard the grease that is left in the pan. Keep a cup or small tin pail, in which pour all residue. It will soon harden, and is just the thing for frying slapjacks or potatoes in. IMPROVED RIVER WATER FOR DRINKING.--If you make tea do not throw out the