Roll the top of your flour bag back (Fig. 136), then build a cone of flour in the middle of the bag and make a crater in the top of the flour mountain.
In the crater dump a heaping teaspoon—or, to use Mr. Vreeland's expression, put in "one and a half heaping tea-spoonfuls of baking powder," to which add a half spoonful of salt; mix these together with the dry flour, and when this is thoroughly done begin to pour water into the crater, a little at a time, mixing the dough as you work by stirring it around inside your miniature volcano. Gradually the flour will slide from the sides into the lava of the center, as the water is poured in and care taken to avoid lumps.
Make the dough as soft as may be, not batter but very soft dough, stiff enough, however, to roll between your well-floured hands.
Put the potatoes with their skins on them on a bed of hot embers two or three inches thick, then cover the potatoes with more hot coals. If this is done properly the spuds will cook slowly, even with the fire burning above them. Don't be a chump and throw the potatoes in the fire where the outer rind will burn to charcoal while the inside remains raw.