RECIPES
Bread and Cereals
Biscuit, Baking Powder
For 4 persons
1 large cup flour
1 heaping teaspoonful baking powder
1 teaspoonful salt
Crisco, bacon fat or butter and lard mixed, piece size of an egg
Milk
With knife chop the fat into the dry mixture thoroughly, add slowly the milk, stirring gently with a spoon. Make the dough soft and spongy but not thin enough to run. With a very little fat grease the bottom of a pan. Drop the dough from the end of a spoon onto the pan in quantities the size of a Uneeda lunch biscuit and about ¾ of an inch thick, leaving space between them. Bake in a reflector oven before a hot fire for 20 minutes, or cover tight with another pan and bury in hot ashes under a fire.
Bread for Hikers.—½ white flour, ½ yellow meal; 1-5 powdered milk; 1/10 powdered egg; salt and baking powder; bake in frying pan tightly covered and buried in ashes.
Cereals
Cornmeal
1 cup meal
1 teaspoonful salt
Pour boiling water onto the meal a little at a time, beating fast and hard. When the mixture is the consistency of mush, cover the kettle, place it in the outer kettle and cook all night.
Cereals prepared in this way are much more digestible and palatable than when boiled quickly over a hot fire and stirred constantly.
Hominy can be cooked in this way, using I cup hominy and four cups of water; small amount of salt.
Rice also may be cooked this way. Wash the rice carefully, ½ cup to 3 cups of water, 1 scant teaspoonful of salt.