Makes 2 large loaves
7-8 cups all-purpose flour
2. Gradually add water and molasses to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ½ cup flour.
3. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in additional flour to make a stiff dough. Work remaining flour into dough with hands.
4. Turn out onto lightly floured board, and knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draught, until doubled in bulk. (Try one hour.)
5. Punch dough down; divide in half. Roll each half into a 14"X9" rectangle. Shape into loaves. Place in two greased 9"X5"X3" loaf pans. Cover; let rise in a warm place, free from draught, until doubled in bulk. (Try 45 minutes.)
6. Just before
time is up, pre-heat oven to 375°F. Bake about 45 minutes, or until
done. (Loaves sound hollow when tapped.) Remove immediately from pans
cool on wire racks.
Makes 9-10 cups, or about 30 servings.
4 cups rolled oats (large-flake are better)
2. Mix oats, wheat germ, coconut and brown sugar in large bowl.
3. Make a well
and pour in oil and honey or corn syrup. Mix thoroughly. This is a
business and is most easily accomplished by starting with a fork; you
need to finish with your fingers.
4. Stir in nuts.
5. Pour mixture on to a baking pan and bake for twenty minutes, stirring every five minutes.
6. Remove from
and stir in raisins. (If you bake the raisins, they come out like lead
shot.) Cool, and store in screw-top jars, preferably plastic ones for a
Yorkshire Spice Cake
Makes one very big cake
Three-quarters cup shortening
2. Add dry ingredients, sifted together
3. Stir in milk.
4. Stir in fruit.
Pour batter into greased 14"X9" tin and bake in pre-heated 325° oven for 1 1/2 -2 hours. (Check it after one hour; ovens vary, and if yours tends to be hot, it would be better to line the tin with greased paper, bake for a shorter time, and/or try a lower temperature next time.)
Remove from tin; peel off paper if used. Cool on wire rack. When completely cool, cut into three rectangles for easy handling, wrap each in waxed paper and a plastic bag, and store for at least a week before using. Keeps well.
... and two for the camp-fire
Corned Beef Fritters
1/2 cup flour
Slice a can of corned beef and dip slices in batter. Fry in hot oil or other fat. Serve at once, with vegetables.
It is said
beer makes a beautifully light batter. There never seems to be any on
cruises. If you filch some from an unsuspecting sailor, leave out the
Makes 8 scones.
2 cups all-purpose flour
Chapter 1: Introduction
Chapter 2: Planning
Chapter 3: Equipment
Chapter 4: Rigging and Sails
Chapter 5: Camping
Chapter 6: Cooking and catering
Chapter 7: Communication
Chapter 8: Navigation
Chapter 9: Heavy Weather
Chapter 10: Spares and repairs
Chapter 11: Clothing, Personal Items, First Aid
Chapter 12: Stowage
Chapter 13: The Record
Appendix A: The CWA Cruising Library
Appendix A1: Dinghy Cruising Logs on line
Appendix B: Book List
Appendix C: Recipes
Appendix D: Addresses: Government Agencies, etc.
Appendix E: Buoyancy Testing