he 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.

=Johnny-Cake=

Served hot, split open and buttered, these Kentucky johnny-cakes with a
cup of good coffee make a fine, hearty breakfast, very satisfying and
good.

Allow 1/2 cup of corn-meal for each person, and to every 4 cups of meal
add 1 teaspoonful of salt, mix well; then pour water, which is _boiling
hard_, gradually into the meal, stirring constantly to avoid having any
lumps. When the consistency is like soft mush, have ready a frying-pan
almost full of _hot_ drippings or lard, dip your hands into cold water
to enable you to handle the hot dough, and, taking up enough corn-meal
dough to make a _large_-sized biscuit, pat it in your hands into a
3/4-inch-thick cake and gently drop it into the hot fat; immediately
make another cake, drop it into the fat, and continue until the
frying-pan is full. As soon as one johnny-cake browns on the lower side
turn it over, remove each cake from the fat as soon as done, and serve
as they cook.

Corn-meal must be thoroughly scalded with boiling water when making any
kind of corn bread in order to have the bread soft and not dry and
"chaffy."

For baked corn bread add 2 full teaspoons of baking-powder and stir in 2
eggs, after 4 cups of meal and 1 teaspoonful of salt have been
thoroughly scalded and allowed to cool a little. Pour this corn-meal
dough into a pan which has been generously greased, and bake.

Corn-meal needs a hot oven and takes longer to bake than wheat-flour
biscuits.

=Corn-Meal Mush=

Corn-meal mush does not absolutely require fresh cream or milk when
served. It is good eaten with butter and very nourishing. Many like it
with maple-syrup or common molasses.

Time is required to make well-cooked mush; at least one hour wil