Those who prefer wheat bread can make a passable article by using the best wheat flour with baking powders, mixing three tablespoonfuls of the powders to a quart of flour. Mix and knead thoroughly with warm water to a rather thin dough and bake as above. Use the same proportions for pancake batter. When stopping in a permanent camp with plenty of time to cook, excellent light bread may be made by using dry yeast cakes, though it is not necessary to "set" the sponge as directed on the papers. Scrape and dissolve half a cake of the yeast in a gill of warm water and mix it with the flour. Add warm water enough to make it pliable and not too stiff: set in a warm place until it rises sufficiently and bake as directed above. It takes several hours to rise.
I am afraid I shall discount my credit on camp cooking when I admit that—if I must use fine flour—I prefer unleavened bread; what my friends irreverently call "club bread." Not that it was ever made or endorsed by any club of men that I know of, but because it is baked on a veritable club; sassafras or black birch. This is how to make it: Cut a club two feet long and three inches thick at the broadest end; peel or shave off the bark smoothly and sharpen the smaller end neatly. Then stick the sharpened end in the ground near the fire, leaning the broad end toward a bed of live coals, where it will get screeching hot. While it is heating, mix rather more than a half pint of best Minnesota flour with enough warm water to make a dough. Add a half teaspoon full of salt and a teaspoon full of sugar and mould and pull the dough until it becomes lively. Now, work it into a ribbon two inches wide and half an inch thick, wind the ribbon spirally around the broad end of the club, stick the latter in front of the fire so that the bread will bake evenly and quickly to a light brown and turn frequently until done, which will be in about thirty minutes. When done take it from the fire, stand the club firmly upright and pick the bread off in pieces as you want it to eat. It will keep hot a long time and one soon becomes fond of it.
To make perfect coffee, just two ingredients are necessary, and only two. These are water and coffee. It is owing to the bad management of the latter that we drink poor coffee.
Mocha is generally considered to be the best type of coffee, with Java a close second. It is the fashion at present to mix the two in proportions to suit, some taking two pans Java to one of Mocha, others reversing these proportions. Either way is good, or the Mocha is quite as good alone. But there is a better berry than either for the genuine coffee toper. This is the small, dark green berry that comes to market under the generic name of Rio, that name covering half a dozen grades of coffee raised in different provinces of Brazil, throughout a country extending north and south for more than 1,200 miles. The berry alluded to is produced along the range of high hills to the westward of Bahia and extending north toward the Parnahiba. It has never arrested attention as a distinct grade of the article, but it contains more coffee or caffein to the pound than any berry known to commerce. It is the smallest, heaviest and darkest green of any coffee that comes to our market from Brazil and may be known by these traits. I have tested it in the land where it is grown and also at home, for the past sixteen years and I place it at the head of the list, with Mocha next. Either will make perfect coffee, if treated as follows: of the berry, browned and ground, take six heaping tablespoonfuls and add three pints of cold water; place the kettle over the fire and bring to a sharp boil; set it a little aside where it will bubble and simmer until wanted, and just before pouring, drip in a half gill of cold water to settle it. That is all there is to it. The quantity of berry is about twice as much as usually given in recipes: but if you want coffee, you had better add two spoonfuls than cut off one.
In 1867 and again in 1870, I had occasion to visit the West India Islands and Brazil. In common with most coffee topers, I had heard much of the super-excellence ascribed to "West India coffee" and "Brazilian coffee." I concluded to investigate, I had rooms at the Hotel d'Europe, Para, North Brazil. There were six of us, English and American boarders. Every morning, before we were out of our hammocks, a barefooted, half naked Mina negress came around and served each of us with a small cup of strong, black coffee and sugar ad libitum. There was not enough of it for a drink; it was rather in the nature of a medicine, and so intended—"To kill the biscos," they said. The coffee was above criticism.
I went, in the dark of a tropical morning with Señor João, to the coffee factory where they browned the berry and saw him buy a pound, smoking hot, for which he paid twenty-five cents, or quite as much as it would cost in New York. In ten minutes the coffee was at the hotel and ground. This is the way they brewed it: A round-bottomed kettle was sitting on the brick range, with a half gallon of boiling water in it. Over the kettle a square piece of white flannel was suspended, caught up at the corners like a dip net. In this the coffee was placed and a small darky put in his time steadily with a soup ladle, dipping the boiling water from the kettle and pouring it on the coffee. There was a constant stream percolating through coffee and cloth, which, in the course of half an hour, became almost black, and clear as brandy. This was "Brazilian coffee." As the cups used were very small, and as none but the Northerners drank more than one cup, I found that the hotel did not use over two quarts of coffee each morning. It struck me that a pound of fresh Rio coffee berry ought to make a half gallon of rather powerful coffee.
On my arrival home—not having any small darky or any convenient arrangement for the dip net—I had a sack made of light, white flannel, holding about one pint. In this I put one quarter pound of freshly ground berry, with water enough for five large cups. It was boiled thoroughly and proved just as good as the Brazilian article, but too strong for any of the family except the writer. Those who have a fancy for clear, strong "Brazilian coffee," will see how easily and simply it can be made.
But, on a heavy knapsack-and-rifle tramp among the mountains, or a lone canoe cruise in a strange wilderness, I do not carry coffee. I prefer tea. Often, when too utterly tired and beaten for further travel, I have tried coffee, whisky or brandy, and a long experience convinces me that there is nothing so restful and refreshing to an exhausted man as a dish of strong, green tea. To make it as it should be made, bring the water to a high boil and let it continue to boil for a full minute. Set it off the fire and it will cease boiling; put in a handful of tea and it will instantly boil up again; then set it near the fire, where it will simmer for a few minutes, when it will be ready for use. Buy the best green tea you can find and use it freely on a hard tramp. Black, or Oolong tea, is excellent in camp. It should be put in the pot with cold water and brought to the boiling point.
Almost any man can cook potatoes, but few cook them well. Most people think them best boiled in their jackets, and to cook them perfectly in this manner is so simple and easy, that the wonder is how anyone can fail. A kettle of screeching hot water with a small handful of salt in it, good potatoes of nearly equal size, washed clean and clipped at the ends, these are the requisites. Put the potatoes in the boiling water, cover closely and keep the water at high boiling pitch until you can thrust a sharp sliver through the largest potato. Then drain off the water and set the kettle in a hot place with the lid partly off. Take them out only as they are wanted; lukewarm potatoes are not good, They will be found about as good as potatoes can be, when cooked in their jackets. But there is a better way, as thus: Select enough for a mess of smooth, sound tubers; pare them carefully, taking off as little as possible, because the best of the potato lies nearest the skin, and cook as above. When done, pour the water off to the last drop; sprinkle a spoonful of salt and fine cracker crumbs over them; then shake, roll and rattle them in the kettle until the outsides are white and floury. Keep them piping hot until wanted, It is the way to have perfect boiled potatoes.
Many outers are fond of roast potatoes in camp; and they mostly spoil them in the roasting, although there is no better place than the campfire in which to do it. To cook them aright, scoop out a basin-like depression under the fore-stick, three or four inches deep and large enough to hold the tubers when laid side by side; fill it with bright, hardwood coals and keep up a strong heat for half an hour or more. Next, clean out the hollow, place the potatoes in it and cover them with hot sand or ashes, topped with a heap of glowing coals, and keep up all the heat you like. In about twenty minutes commence to try them with a sharpened hardwood sliver; when this will pass through them they are done and should be raked out at once. Run the sliver through them from end to end, to let the steam escape and use immediately, as a roast potato quickly becomes soggy and bitter. I will add that, in selecting a supply of potatoes for camp, only the finest and smoothest should be taken.