ht bread may be made by using dry
yeast cakes, though it is not necessary to "set" the sponge as directed
on the papers. Scrape and dissolve half a cake of the yeast in a gill
of warm water and mix it with the flour. Add warm water enough to make
it pliable and not too stiff: set in a warm place until it rises
sufficiently and bake as directed above. It takes several hours to rise.

I am afraid I shall discount my credit on camp cooking when I admit
that--if I must use fine flour--I prefer unleavened bread; what my
friends irreverently call "club bread." Not that it was ever made or
endorsed by any club of men that I know of, but because it is baked on
a veritable club; sassafras or black birch. This is how to make it: Cut
a club two feet long and three inches thick at the broadest end; peel
or shave off the bark smoothly and sharpen the smaller end neatly. Then
stick the sharpened end in the ground near the fire, leaning the broad
end toward a bed of live coals, where it will get screeching hot. While
it is heating, mix rather more than a half pint of best Minnesota flour
with enough warm water to make a dough. Add a half teaspoon full of
salt and a teaspoon full of sugar and mould and pull the dough until it
becomes lively. Now, work it into a ribbon two inches wide and half an
inch thick, wind the ribbon spirally around the broad end of the club,
stick the latter in front of the fire so that the bread will bake
evenly and quickly to a light brown and turn frequently until done,
which will be in about thirty minutes. When done take it from the fire,
stand the club firmly upright and pick the bread off in pieces as you
want it to eat. It will keep hot a long time and one soon becomes fond
of it.

To make perfect coffee, just two ingredients are necessary, and only
two. These are water and coffee. It is owing to the bad management of
the latter that we drink poor coffee.

Mocha is generally considered to be the best type of coffee, with Java
a close second. It is the fashion at present to mix the two in
proportions to suit, some taking two pans Java to one of Mocha, others
reversing these proportions. Either way is good, or the Mocha is quite
as good alone. But there is a better berry than either for the genuine
coffee toper. This is the small, dark green berry that comes to market
under the generic name of Rio, that name covering half a dozen grades
of coffee raised in different provinces of Brazil, throughout a coun