First fry some bacon or boil it until it is soft, then chop up the bacon into small pieces quite fine, like hash. Save the grease and set the bacon to one side; now take a pint of flour and half a teaspoon of salt, a spoonful of brown sugar and a heaping spoonful of baking powder and mix them all while they are dry, after which stir in the water as already described until it is in the form of batter; now add the chopped bacon and then mix rapidly with a spoon; pour it into a Dutch oven or a pan and bake; it should be done in thirty-five or forty minutes, according to the condition of the fire.
When your campfire is built upon a hearth made of stones, if you brush the ashes away from the hot stone and place your doughgod upon it, then cover it with a frying pan or some similar vessel, and put the hot cinders on top of the frying pan, you will find that it will bake very nicely and satisfactorily on the hearthstone.
In the old-fashioned open fire-places where our grandparents did their cooking, a Dutch oven was considered essential. The Dutch oven is still used by the guides and cowboys and is of practically the same form as that used by Abraham Lincoln's folks; it consists of a more or less shallow dish of metal, copper, brass or iron, with four metal legs that may be set in the hot cinders. Over that is a metal top which is made so as to cover the bottom dish, and the edges of the cover are turned up all around like a hat with its brim turned up. This is so made to hold the hot cinders which are dumped on top of it, but a