1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Around the Camp Fire cially if he is a member of the famous Beefsteak Club. And when a New Yorker gets into camp and wants to do the cooking — let him; he knows. THE in camp cooking, broiled fish, or roast VALUE OF birds, has been demonstrated long since BASTING |3y famous Maine guides. Billy Soule, for instance, broils his trout before a clear, brisk fire, with thin strips of bacon or salt pork fastened with tooth- picks so that the fat trying out will run continually down over the fish, basting it as it broils. In roasting a bird, pieces of bacon or pork are skewered on in the same fashion. A NOTED ^^^^^ ^^ ^^^" fishing the streams in the BOSTON vicinity of Colebrook, N. H., for several BON years, tells of a camp dinner cooked by him- VIVANT ggjf ^^^ comrades which is really worthy of repetition. *' One of the boys," he says, " went down to a farmhouse near the river at noon, after a morning's fishing, and for a quarter bought a dozen eggs and a couple of quarts of potatoes with a handful of salt thrown in. We made a hot fire, and let it die down. Then one of us cleaned and washed the trout, and after wrapping them in several thicknesses of green leaves, coated them on the outside with mud. We also coated each egg thickly with mud, making them look like giant wasps' nests. After the fire had died down sufficiently we laid the fish and eggs in the ashes, also the potatoes, covering them well with the hot ashes. This done, we then built another 40