Page 197 - The Lost Ways

Porridge was a traditional mid-day meal for peasants in Europe and the settlers of early
America. This recipe makes the best breakfast porridge ever.

In the evening, dig a small ditch near your fire pit, and line it with hot coals. In your Dutch
oven, combine 1 c. of rolled oats with 4 c. water and 2 c. milk. Add 1 c. applesauce and 1
cinnamon stick. Put your Dutch oven in the pit, and cover it with more hot coals. Then
bury it with dirt. In the morning, uncover the Dutch oven, being especially careful not to
dislodge the lid. Dust off the dirt and ash before serving (no one wants ashy porridge).

Stew

Like the porridge, stew is a favorite of days gone by. A stew is rather easy to make. In the
morning, toss whatever meats and vegetables you have on hand in a pot along with your
favorite seasonings, and cook it on a medium fire for most of the day.

An hour before it is to be eaten, thicken it with cooked flour, cornstarch, arrow root,

mashed beans, or potatoes. Serve and enjoy. Stews go particularly well with bread.
Bread

Making bread in a Dutch oven is easy! The trick is not to be too much of a bread snob.
Use bread flour if you can get it. All-purpose works fine when you can’t. Whole wheat
works good too when you are using this method. Start the bread the day before you want

to eat the loaf. Combine the following:

❖ 3 c. flour
❖ 1 tsp. yeast
❖ 1 tsp. salt
❖ 1 ½ c. water

In a large bowl, mix the ingredients until everything is wet, but don’t worry too much

about the lumps. Set the bowl aside in a warm, safe spot, and forget about it.

The next day, an hour before you want to bake your bread, preheat your well-oiled Dutch
oven with half the coals on top and half on bottom. Meanwhile, turn your dough out onto
a floured surface, and gently (DO NOT KNEAD) shape it into a roughly Dutch oven shape.
You want it kind of evenly flat on top. If it rises too much, it will stick to your lid!

Move your coals back into baking position, and bake for 45 minutes.

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