Dinghy Cruising with Phillips
Appendix C

Anadama Bread

Makes 2 large loaves

7-8 cups all-purpose flour
1 1/4 cups yellow cornmeal
2 1/2 teaspoons salt
2 pkgs active dry yeast (= 4 teasp. bulk yeast)
One third cup softened margarine
2 1/4 cups very warm water (120°-130°F.)
Two thirds cup molasses (at room temperature)

1. In a large bowl thoroughly mix 2 1/2 cups flour with cornmeal, salt and undissolved dry yeast. Add margarine.

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 rising 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 and cool on wire racks.


Makes 9-10 cups, or about 30 servings.

4 cups rolled oats (large-flake are better)
2 cups wheat germ
1 cup coconut, preferably unsweetened
2 tablespoons brown sugar
One third cup salad oil
1/2 cup honey Or light corn syrup
Nuts, 1/2 cup or more, to taste
Raisins, 1 cup or more, to taste

1. Pre-heat oven to 325°.

2. Mix oats, wheat germ, coconut and brown sugar in large bowl.

3. Make a well in centre and pour in oil and honey or corn syrup. Mix thoroughly. This is a sticky business and is most easily accomplished by starting with a fork; you will need to finish with your fingers.
TIP: In step 3, estimate the oil in a half-cup measure. (It is two thirds of a half-cup.) Then measure the honey/corn syrup in the same measure without washing it. Honey slides out easily and without waste.

4. Stir in nuts.

5. Pour mixture on to a baking pan and bake for twenty minutes, stirring every five minutes.

6. Remove from oven 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 dinghy cruise.

Yorkshire Spice Cake

Makes one very big cake

Three-quarters cup shortening
1 1/2 cups brown sugar
3 eggs
3 1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
Ground nutmeg and allspice (about 1/2 tsp. each, or according to taste)
1 cup milk
3 cups currants
1 cup raisins

1. Beat shortening, sugar and eggs

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
Pinch salt
An egg if you can spare one
½ tsp. baking powder
Water (makes a much lighter batter than milk)

Mix dry ingredients. Beat in egg if used. Mix in enough water to make a thick batter.

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 that flat beer makes a beautifully light batter. There never seems to be any on our cruises. If you filch some from an unsuspecting sailor, leave out the baking powder.

Griddle Scones

Makes 8 scones.

2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 or 3 tsp. sugar if you want them sweet
(1/4 cup dried milk)
2 tablespoons margarine or other shortening (= one quarter of a quarter-pound square, or Grandma's "the size of a walnut". No need for laboratory accuracy.)
Water or milk.

Mix flour, salt, baking powder and sugar in one of your cooking pots. Rub in margarine. If you are using dried milk, stir it in now. Add enough water (milk if you choose to use it rather than dried milk) to make a stiff dough. Pat out into a round, half to three-quarters of an inch thick. Cut into eight segments. Bake on a dry frying pan, sprinkled with flour, until the scones are done in the middle and brown on the outside. Turn to brown both sides. This takes a low heat; on an open fire, hot ashes are just right.

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