Feedback On... Potato Water Bread

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Trim away all visible fat from the beef, and cut the meat with the grain into long thin strips no more than 1/4 inch thick. Combine the soy sauce and seasonings, pour the mixture over the beef, and toss the pieces to coat them well. Place a wire rack on a baking sheet and arrange the strips so that they touch but don't overlap, (You may need two pans for a large flank steak.)

Set the baking sheets in the center of the oven, no closer than four inches from the top or bottom, and bake the meat at low temperature (150°) for 10 to 12 hours or overnight. Store the finished jerky in an airtight container at room temperature.

Beef jerky should not be crisp-brittleness indicates that the cooking temperature was too high-but should be thoroughly dry. A product which is slightly moist may show white specks on its surface after a few days. This is a harmless mold which can easily be wiped off. If all fat has been removed, the meat should keep indefinitely. I haven't tried this recipe myself, but it sounds great for backpackers, hungry kids, and thrifty housewives . . . and the, finished product presents no storage problems at all!

On to dessert. The following recipe—a favorite of mine—doesn't really have to include all those raisins and whatnot . . . I just happen to be a nut (?) about good fruitcake. This version, incidentally, is eggless.

BEST SHEEP WAGON CARROT CAKE

1-1 /3 cups sugar
1-1/3 cups water
1 cup raisins or citron
1 tablespoon butter
2 large carrots, grated
I teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 cup chopped walnuts
2-1 /2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Mix the first 8 ingredients in a large saucepan and simmer them for 5 minutes. Let the mixture sit in the refrigerator for 12 hours, or overnight. (Don't skip this step! The omission will be reflected in the flavor of the finished product.) Then add the chopped walnuts and the dry ingredients. Line an angel food pan with wax paper, pour in the batter, and bake the cake at 2751 for 2 hours. Mmmmm!

While we're talking about sweets . . . I added a few peelings to my last batch of apple jelly and produced a rich red product without the use of artificial color.

Finally, I wonder how a homesteader might process a sugar-like substance, on a small scale, from home-grown sugar beets. I know the crop is great for livestock, but with sugar prices out of sight and those of honey not far behind . . . .

*Lemon pepper is available at supermarkets. One brand is Laureleaf, distributed by John LeCroy & Son, Inc., Camden, N.J. 08104.

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