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BAKING BREAD
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At home, before you set off for your camping grounds, you can make dough with a teaspoonful of baking powder, about six ounces of flour, a pinch of salt, and some water or milk. Knead the mixture into a tough dough and pack it in a clean handkerchief or a can when you are ready to go.
While your fire is building up the strong heat necessary for baking, cut two forked branches and a straight green hazel or birch stick. Set the branches at each end of the fire. Then make a long roll out of the dough, somewhat thicker than your thumb, and wrap it around the green stick in a spiral, keeping the individual turns at a little distance from each other. The dough will rise while it is baking, and the twists should not bake together. Lay the stick across the forked branches, and turn the spit frequently. The bread is done when you can insert a smooth bit of wood and pull it out dry. If you want to be even more like a woodsman, and if your camp site has fresh running water, you can mix the ingredients at home without any liquid, and put the mixture into a paper or plastic bag. Then, when you are out at the site, you can add the water and cook your bread on a flat stone.
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