Camp Bread

4 cups flour (1 quart). 2 level tablespoons baking powder. 2 teaspoons salt.

2 rounding tablespoons shortening.

1 3/4 (about) cups milk or half milk and half water.

Mix all dry ingredients; rub in shortening with the finger tips, and gradually add liquid, using a knife for mixing. Knead a little in the bowl, pat into shape, and place in a greased iron kettle or heavy frying-pan; cover closely, set over hot ashes or heated rocks, cover with hot coals or rocks and bake about 30 minutes.

Corn Bread

4 cups corn meal. 4 cups boiling water.

2 teaspoons salt.

3 tablespoons sugar.

2 level tablespoons baking powder.

2 cups of milk or half milk and half water.

3 tablespoons melted shortening. 2 eggs, well beaten.

Pour boiling water over corn meal and let stand until cool; then add remaining ingredients. Beat well and pour into a heated iron kettle or frying-pan. Set over hot ashes or heated coals until done. If baking powder and eggs are not used you will have corn pone.

Camp Pot Pie

Any kind of meat may be used. Cut in medium-sized pieces and dip in flour. Heat drippings or shortening in a heavy kettle or frying-pan, add meat and brown on all sides. If there is a quantity of meat, fry only a portion at one time so all will be brown, then cover with boiling water; cover tightly and set over hot ashes or a low bed of coals for 2 or 3 hours. The meat should cook under the boiling point, otherwise it will be tough. About an hour before serving add seasonings and vegetables.

Camp Dumplings

2 cups flour.

1 tablespoon (level) baking powder.

1 teaspoon salt. 1 cup milk.

Mix in order named and drop by spoonfuls on top of boiling stew. Cover closely and cook about 15 minutes. These dumplings are very acceptable at the camp dinner. Success depends upon having the liquid constantly boiling and keeping kettle closely covered.

Camp Shortcake

Prepare one-half the camp bread mixture. Bake as directed for bread. When cooked, split open, butter and spread with sweetened fruit. A very easy dish to prepare.