The Fan Hitch Volume 2, Number 3, May 2000

Newsletter of the Inuit Sled Dog

Table of Contents

From the Editor
*
Nunavut Quest 2000:
More Than a Race
*
Nunavut Quest 2000:
Drivers' Meeting
*
Nunavut Quest 2000:
On the Trail
*
Nunavut Quest 2000:
Race Results
*
Poem: Dogs of the Sledge Trail
*
Inuit Demand Inquiry of Historical Dog Extermination Policy
*
Memories
*
Nunavut's Official Symbols
*
Niels Pedersen, D.V.M:
The Veterinary Service in Greenland
*
ISDI Foundation:
Acknowledgements
*
Sled Dog Problems in Iqaluit
*
Baking: Dog Cookie Recipe
*
Crafts: Save That Hair
*
Behavioral Notebook:
Social Order
*
Book Review:
Polar Dream
*
In My Humble Opinion: 
Sharing the Trail
*
Update:
Ihe ISDVMA Meeting


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Editor's/Publisher's Statement
              Editor: Sue Hamilton
              Webmaster: Mark Hamilton
The Fan Hitch Website and Publications of the Inuit Sled Dog– the quarterly Journal (retired in 2018) and PostScript – are dedicated to the aboriginal landrace traditional Inuit Sled Dog as well as related Inuit culture and traditions. 

PostScript is published intermittently as material becomes available. Online access is free at: http://thefanhitch.org  PostScript welcomes your letters, stories, comments and The editorial staff reserves the right to edit submissions used for publication.

Contents of The Fan Hitch Website and its publications  are protected by international copyright laws. No photo, drawing or text may be reproduced in any form without written consent. Webmasters please note: written consent is necessary before linking this site to yours! Please forward requests to Sue Hamilton, 55 Town Line Rd., Harwinton, Connecticut  06791, USA or mail@thefanhitch.org


Baking: Dog Cookie Recipe

by Geneviève Montcombroux

Need a bribe, or ran out of food? These cookies will please your dogs. (They also keep well for long time.)

2 cups of corn flour (not to be confused with corn starch or cornmeal)
3 tablespoons of vegetable oil
2 eggs
two tablespoons of whole milk powder & water OR enough liquid milk to make a dough.
Mix together the corn flour, oil, eggs and milk powder, add water (or liquid milk if you are not using powder) slowly and mix until the dough can be formed into small balls without sticking to your fingers.

Place the small balls on a greased cookie sheet, flatten with a fork. Bake at 350°F for 25 minutes. Corn being yellow, they do not become golden like ordinary cookies. They should be well-cooked but not to the point they start turning brown. 

You can also press all the dough on the cookie sheet and score with a knife into small squares before cooking.

The cookies are somewhat brittle so don't make them too thin or they'll crumble, nor too thick or they won't cook properly.

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