SUGGESTIONS FOR CAMPERS

New Zealand Listener, Volume 20, Issue 497, 31 December 1948, Page 16

SUGGESTIONS FOR CAMPERS

ITH summer holidays at hand, many. people are planning for a camp. While a few have a fairly comfortablyfurnished bach, most campers have to rely for food upon what can be prepared without ah oven, and here are some recipes which will help make the cook more popular. Camp Lamingtons Cut stale sponge cake or Madeira into squares or oblongs of convenient size and dip into the following easy icing, holding each one on a skewer while dipping. Afterwards roll in desiccated coconut and put aside to dry: Two ounces grated chocolate or cocoa, 2 cups icing sugar, 24% tablespoons water, vanilla to flavour if desired. Heat all together but do not boil. Improved by one tablespoon butter.

Caramel Cookies The caramel is simply a tin of sweetened condensed milk boiled in a pot of water for 3 hours and allowed to cool. One tin of caramel; 1 cup chopped dates, sultanas, raisins or any fruit or nuts mixed; 1 tablespoon dry cocoa; 1 teaspoon vanilla essence; sufficient biscuit crumbs to make a stiff mixture. Roll teaspoonful lots in coconut and leave to set on greaseproof paper. Will keep well,

Coconut Biscuits One tin of sweetened condensed milk; a teaspoon of vanilla; and enough coconut (1 cup or more) to make a stiff paste; also 1% cup of cocoa. Mix well, and form into balls. Allow to stand on greased paper to dry. Fudge Fingers Bring 1%lb. butter and %4Ib. sugar and 1 tablespoon cocoa to the boil. Remove from fire, add 1 well beaten egg; 1 cup chopped walnuts and 441b. round vanilla wine biscuits broken into small pieces. Pat down in a tin on greased paper, to about %in. high. When cold, cut into fingers. Better if kept 2 or 3 days, but can be used at once. Truffles Quarter of a pound of stale plain cake; 1%4lb. sugar; %1b. minced peanuts; vanilla flavouring; apricot jam; a bar of plain chocolate. Rub the stale cake into fine crumbs, add sugar and nuts. Flavour with vanilla and mix to a firm paste with warm apricot jam. Shape into round cakes the size of a walnut, and leave in a cool place to set. Melt the chocolate and coat each with it. Then roll in coconut. Spiders These’ are made with vegetable fat, and are really delicious. Four cups corn flakes or wheat flakes; 1 cup icing sugar;

1 cup coconut; 1 cup raisins; 41b. vegetable fat; 42 teaspoon vanilla; four tablespoons cocoa. Melt the vegetable fat and pour over the dry ingredients. Mix well; then Place in teaspoon lots on a sheet of greaseproof paper and leave to set. : Crunch The secret of success in this is the preesins very hard into the tin with the ack of a spoon,-It is ready almost im-

mediately. It is very similar to the "Spiders" recipe. Six weetbix; 2 tablespoons cocoa; 44 cup finely chopped walnuts; 1 cup coconut; 6o0z. vegetable fat; pinch salt; 44 cup whole raisins; 34 cup icing sugar; vanilla. Mix all together. Melt fat and pour over. Mix well and then press hard into tin with the back of a spoon. Chocolate Log Cake Half a pound malt biscuits; 14Ib. sifted icing sugar; 1 egg; 114 tablespoons cocoa; 2 tablespoons butter; vanilla. Make a nice creamy icing of all ingredients except biscuits-heat it slightly. Put a layer of biscuits on paper, cover with icing. Put another layer of biscuits on top then more icing. Make 5 or 6 layers. Then coat top and sides with remaining icing. Sprinkle with nuts. Leave 2 or 3 days. Chocolate Kisses

Two ounces of grated plain chocolate; 20z. ground almonds; 2oz. castor sugar; 20z. crisp plain biscuits; white of 1 egg. Grate chocolate, add sugar and almonds. Put crushed biscuits through sieve. Mix with egg white to a stiff paste. Roll out, cut into rounds, and leave to dry. Stick together with cream or jam, Savoury Spread "The camp may. be near a.farm-house where you could buy a little- home-made butter for this tasty spread; and a tin of plain biscuits is to be found in most camps. Dissolve a teaspoon of best powdered gelatine in 3 tablespoons of hot water. Cream up %4lb. of butter with a dash of cayenne, 14 saltspoon of cream of tartar, and a pinch of salt; and add to this the dissolved gelatine. Whip both together. for 5 to 10 minutes until it looks like whipped cream. Mix together 2oz. of grated cheese and 1% teaspoon of dry mustard, and add to the other. Beat well. Spread on plain biscuits and eat with celery and radishes. This creamy mixture is also very delightful as a filling for savoury cream puffs.