Mix well one pint of Hecker's prepared flour with one-half pint of cold milk or water. Cook as above.
Corn Dodgers.
Mix one pint of corn meal, one small teaspoonful of salt and one tablespoonful of sugar with warm (not scalding) water enough to make a moderately stiff batter. Make into flat cakes about three-quarters of an inch thick, and fry in boiling fat till brown. Fried in bacon fat and eaten with the fried bacon they are very palatable.
Corn Pone or Ash Cakes.
If unprovided with the portable oven or bake tin recommended in Chapter I., mix up a pint of corn meal with water and a pinch of salt into a stiff dough, make into cakes, and set them on a clean, hot stone close to the coals of a hot fire. When the outside of the cakes has hardened a little cover them completely in hot ashes. In fifteen to twenty-five minutes 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.