CAMPER'S BREAD

1½pints of flour.
1½rounded teaspoonfuls of baking-powder.
½teaspoonful of salt.
2rounded teaspoonfuls of any kind of fat (lard is best).
½pint of cold water.

Put the baking-powder and salt in the flour; mix well and then rub in the lard till there are no lumps left and it does not stick to the pan; add the water, a little at a time, and stir with the spoon till smooth. Grease a pan and put the dough in in rather a thin layer; smooth the top and bake, till, when you put in a sliver of wood, it comes out clean. Eat while warm; do not cut, but break into pieces.

"Now I could have cooked this just as I could have cooked the beans, without the oven. I could have put it in the frying-pan in a bed of hot ashes and covered it and put ashes on top and let it cook till done; but it's better to cook it this way if you can, because it's lighter and browner. When you want regular biscuits, all you do is to make the dough into little balls, and be sure you put flour on your hands before you try it, Jack, or you'll get into an awful mess. And then you put them in the pan and just bake them till they are done."

"I like the big loaf," said Jack. "It's more like real camp cooking; biscuits are for a house."

"And now we are going to have something extra good to-day—green corn on the cob. I tell you that's a luxury for campers! How will you have it, boiled or roasted?"

"Both," said Jack, who liked corn immensely.

"Very well, but one way at a time, young man! We will have it boiled this noon, and we will roast it over the coals to-night."