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Camp Oven Cookery
Old Favourites
Johnny Cake
I have tasted several makes of Johnny cakes, but have never eaten anything better than those made by an old cook at a station in the Abercrombie Ranges (N.S.W.). He used a camp-oven instead of the usual frying-pan, and the cakes, split open while hot and eaten with unlimited butter, beat American dough-nuts by miles. His recipe was one cup of self-raising flour, 1/4 teaspoon salt, and enough warm water to make a workable dough. Mix well, roll out to 1/2-inch thickness and cut into quarters. Put a few tablespoons of fat into the warm camp-oven and when it is boiling drop in the cakes and cook 8 to10 minutes.-"Johno," Gaulburn, N.S.W.
Waggon Roast
Beef roasted in a camp- oven equals any casseroled meat. A piece of No. 8 fencing-wire made into an iron circlet a little smaller than the round is a good trivet- lay it in the oven. Wipe the meat, lay it on the wire ring, dab thickly with plenty of fat, add any vegetables liked, with salt and pepper, then put on the lid and bake. An average-size leg of mutton will cook in a camp-oven in 11/2 hour. For beef allow about 15 minutes to each pound and a quarter over. Put plenty of hot coals an the camp-oven lid. If plenty of fat is provided one or two bastings will be sufficient.- "Pioneer's Daughter," Sale, Vic.
Campo Scones
The dough for scones in a camp-oven is made just like damper. Mix with water (or milk if possible) 2 cups flour, 2 teaspoons salt, and 1 teaspoon baking-powder. Spread the dough out on a floured board and cut into pieces. Meanwhile have the lid of the camp- oven thoroughly hot, stand it (the lid) on a flat bed of coals and put the scones on the lid. if made triangular and the scones put with the points inward, the lid will carry quite a lot. As scones cook, turn them over. It takes' a little study, but these scones are well worth a trial. They puff up and should be well browned on both sides.
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