“"You are right, Regnie; we will set to work at once. I can tell how much food we have now. We have a little bread, coffee, sugar, and a tin of sardines, which I think we had better reserve for possible emergencies, also six candles, which we must not waste. I have a pound canister of powder untouched, and nearly half a pound more in my flask, with about five pounds of shot, and three dozen shot-cartridges of different sizes, say sixty charges in all. Besides that, my rifle lies in the boat, loaded, with a small bag of bullets, and a quarter-pound flask of rifle powder."”
A cook of roughly the same moment, setting down the same dish.
1 cup scalded milk ⅓ cup butter, or butter and lard ¼ cup sugar ½ teaspoon salt 1 egg ⅓ yeast cake dissolved in ¼ cup lukewarm milk ½ cup raisins stoned and cut in pieces Add butter, sugar, and salt to milk; when lukewarm, add dissolved yeast cake, egg well beaten, flour to make stiff batter, and raisins; cover, and let rise over night; in morning spread in buttered dripping-pan one-half inch thick. Cover and let rise again. Before baking, brush over with beaten egg, and cover with following mixture: Melt three tablespoons butter, add one-third cup sugar and one teaspoon cinnamon. When sugar is partially melted, add three tablespoons flour.
Sources: The passage is from Charles Winslow Hall, Adrift in the Ice-Fields, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, teapot stamp.