The book of camping and woodcraft : a guidebook for those who travel in the wilderness by Kephart Horace 1862-1931

Author:Kephart, Horace, 1862-1931
Language: eng
Format: epub, pdf
Tags: Camping, Outdoor life
Publisher: New York : Outing Publishing Co.
Published: 1906-03-25T05:00:00+00:00

and molasses also, if you have them, and want a richer duff. {Kenealy.)

Pie. —It is not to be presumed that a mere male camper can make a good pie-crust in the regular way; but it is easy to make a wholesome and very fair piecrust in an irregular way, which is as follows: Make a glorified biscuit dough by mixing thoroughly 1 pint flour, 1 teaspoonful baking powder, ^ teaspoonful salt, rubbing in 4 heaped tablespoonfuls of lard, and making into a soft dough with cold water. In doing this, observe the rules given under Biscuit. The above quantity is enough for a pie filling an 8x12 reflector pan. Roll the dough into a thin sheet, as thin as you can handle, and do the rolling as gently as you can. From this sheet cut a piece large enough for bottom crust and lay it in the greased pan. The sheet should be big enough to lap over edge of pan. Into this put your fruit (dried fruit is previously stewed and mashed), and add sugar and spice to taste. Then, with great circumspection and becoming reverence, lay on top of all this your upper crust. Now, with your thumb, press the edges of upper and lower crust together all around, your thumb-prints leaving scallops around the edge. Trim off by running a knife around edge of pan. Then prick a number of small slits in the top crust, here and there, to give a vent to the steam when the fruit boils. Bake as you would biscuits.

Note that this dough contains baking powder, and that it will swell. Don't give the thing a name until it is baked; then, if you have made the crust too thick for a pie, call it a cobbler or a shortcake, and the boys, instead of laughing at you, will ask for more.

Doughnuts. —Mix one quart of flour with one teaspoonful of salt, one tablespoonful of baking powder and one pint of granulated sugar, and half a nutmeg grated. Make a batter of this with four beaten eggs and enough milk to make smoothe. Beat thoroughly and add enough flour to make a soft dough. Roll out into a sheet half an inch thick and cut into rings or strips, which may be twisted into shape. Fry in very hot fat; turn when necessary. Drain and serve hot

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