Instead of eggs, in the above recipe, use four tablespoonfuls of freshly fallen snow. Make the batter rather thick, and add some clean, dry snow to each pancake before putting it in the pan.
When cold boiled rice is left over, mix it half and half with flour, and proceed as with flapjacks. It makes them tender. The batter is best mixed with the water in which the rice was boiled. Oatmeal, grits, or cold boiled potatoes, may be used in the same way. Stewed dried fruit is also a good addition; mix the flour with their juice instead of water.
l/2 pint corn meal, pint flour, 1 heaped teaspoonful baking powder, 1 heaped teaspoonful sugar or 2 molasses 1 level teaspoonful salt.
After mixing the dry ingredients thoroughly, add cold water, a little at a time, stirring briskly, until a rather thick batter results. Bake like flapjacks Wholesomer than plain flour flapjacks. These are better with an egg or two added, and if mixed with milk instead of water. Snow can be substituted for eggs, as described above.
1 pint buckwheat flour, 1/2 pint wheat flour,
2 tablespoonfuls baking powder, l/2 teaspoonful salt.
Mix to a thin batter, preferably with milk. A couple of eggs make them light, or make snow cakes.
Mix maple or brown sugar with just enough water to dissolve it, and heat until clear. If white sugar is used, caramel it by putting it dry in a pan and heating until browned; then add water to dissolve it.
Biscuit or bread left over and dried out can be freshened for an hour or two by dipping quickly in and out of water and placing in the baker until heated through; or, the biscuit may be cut open, slightly moistened, and toasted in a broiler.
If you have eggs, make a French toast by dipping the slices in whipped eggs and frying them.
With milk, make milk toast: heat the milk, add a chunk of butter and some salt, toast the bread, and pour milk over it. Heat the milk gradually to the simmering point, but do not let it boil, lest it burn.
Stale bread may also be dipped into smoking hot grease. It will brown immediately. Stand it edgewise to drain, then lay on hot plate. Cut into dice for soups.
Make dough as for biscuit. Plant a stick slanting in the ground near the fire. Have another small, clean stick ready, and a frying-pan of lard or butter heated sissing hot. There must be enough grease in the pan to drown the quoits. Take dough the size of a small hen's egg, flatten it between the hands, make a hole in the center like that of a doughnut, and quickly work it (the dough, not the hole) into a flat ring of about two inches inside diameter. Drop it flat into the hot grease, turn almost immediately, and in a few seconds it will be cooked.
When of a light brown color, fish it out with your little stick and hang it on the slanting one before the fire to keep hot. If the grease is of the right temperature, the cooking of one quoit will occupy just the same time as the molding of another, and the product will be crisp and crumpety. If the grease is not hot enough, a visit from your oldest grandmother may be expected before midnight. (Adapted from Lees and Clutterbuck).
A dainty variety is added to the camp bill-of-fare by fritters of fruit or vegetables, fish, flesh, or fowl. They are especially relished in cold weather, or when the butter supply is low. Being easily made and quickly cooked, they fit any time or place.
The one essential of good and wholesome fritters is plenty of fat to fry them in, and fat of the right temperature. (The best friture is equal parts of butter and lard.) Set the kettle where the fat will heat slowly until needed; then closer over the fire until a bluish smoke rises from the center of the kettle. Drop a cube of bread into it if it turns golden-brown in one minute, the fat is right. Then keep the kettle at just this temperature. Make batter as follows:
1 pint flour, 4 eggs,
1 tablespoonful salt,
1 pint water or milk,
3 tablespoonfuls butter or other grease.
Blend the salt and the yolks of the eggs (or desiccated egg). Rub the butter into this; then the flour, a little at a time; then the water. Beat well, and, if you have time, let it stand a while. If fresh eggs are used, now beat the whites to a stiff froth and stir them in. When using, drop even spoonfuls into the fat with a large spoon. When golden-brown, lift fritter out with a forked stick (not piercing), stand it up to drain, and serve very hot. The base may be almost anything: sliced fruit, minced game or meat, fish or shellfish, grated cheese, boiled rice, grated potato or green corn, etc. Anything cut to the size of an oyster is dipped in the batter and then fried; if minced or grated it is mixed with the batter. Jam is spread on bread, covered with another slice, the sandwich is cut into convenient pieces, and these are dipped in the batter. Plain fritters of batter alone are eaten with syrup. Those made of corn meal instead of flour (mixed with warm milk and egg) are particularly good. The variety that can be served, even in camp, is well-nigh endless.
Those of biscuit dough have already been mentioned. When specially prepared they may be made as follows:
1/2 pint flour,
1 teaspoonful baking powder, 1/4 teaspoonful salt, 1/2 teaspoonful sugar, 1/6 pint milk.
The stew that they are to to cooked with should be nearly done before the dumplings are started. Then mix the dry ingredients thoroughly. Wet with the milk and stir quickly into a smooth ball. Roll into a sheet three-quarters of an inch thick, and cut like biscuit. Meantime bring the stew to a sharp boil. Arrange dumplings on top of it, cover the vessel, and cook exactly ten minutes.