The Fan Hitch, the official publication of the Inuit Sled Dog International, is published 4 times a year.  It is available to those who do not have access to the world wide web by subscription for $4.50 USD/$8.00 CAD to cover the cost of printing and mailing.  U.S. subscription requests should be sent to Sue Hamilton, Editor, The Fan Hitch, 55 Town Line Road, Harwinton, CT  06791, USA.  Send Canadian and international requests to Geneviève Montcombroux, P.O. Box 206, Inwood, Manitoba, ROC 1PO, Canada. * Contents of The Fan Hitch are protected by international copyright laws.  Neither photos, drawings nor text may be reproduced in any form without written consent.  Please forward these requests to the Editor at qimmiq@snet.net * The Fan Hitch welcomes for publication your letters, stories, comments and suggestions.

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.

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.