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Biscuits are more easily made than raised bread and so are used largely
in its place while in camp. The proportions of flour and baking-powder
are the same as for flapjacks. To 4 cups of flour mix 2 teaspoonfuls of
Royal baking-powder and 1 level teaspoonful of salt; add shortening
about the size of an egg, either lard or drippings. Divide the
shortening into small bits and, using the tips of your fingers, rub it
well into the dry flour just prepared; then gradually stir in cold water
to make a soft dough, barely stiff enough to be rolled out 3/4 inch
thick on bread-board, clean flat stone, or large, smooth piece of
flattened bark. Whichever is used must be well floured, as must also
the rolling-pin and biscuit cutter. A clean glass bottle or smooth round
stick may be used as rolling-pin, and the cutter can be a baking-powder
can, or the biscuits may be cut square, or 4 inches long and 2 inches
wide with a knife. The dough may also be shaped into a loaf 3/4 inch
thick and baked in a pan by planting the pan in a bed of hot coals,
covering it with another pan or some substitute, and placing a deep
layer of hot coals all over the cover. The biscuits should bake in about
fifteen minutes. For a hurry meal each camper can take a strip of dough,
wind it spirally around a peeled thick stick, which has first been
heated, and cook her own spiral biscuit by holding it over the fire and
constantly turning the stick. Biscuits, in common with everything cooked
over a hot wood-fire, need constant watching that they may not burn.
Test them with a clean splinter of wood; thrust it into the biscuit and
if no dough clings to the wood the biscuits are done.

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