1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Around the Camp Fire When the edibles were done, we raked them out with sticks, and stripping off the outside layer of mud from the fish, the charred leaves and skin came off w^ith it, leaving a delicious, perfectly-cooked, salmon pink or w^hite meat. The mud was cracked off the eggs and they tasted like the hard-boiled variety. And as for the potatoes, they were quite good enough, even with salt as the only seasoning. The meal was fit for an epicure — and best of all, there were no dishes to wash." FOR A in autumn, w^hen the deer has not been CAMP sighted, or the grouse prove too nimble DINNER £qj. amateur hunters, a camp dinner like the following one may be relished and put the men on their mettle for the coming sport: Hard-boil as many eggs as there are to be guests and then as many more as they agree to eat. Boil potatoes until nearly done, then drain them dry and slice into a skillet in which thin slices of bacon are In another dish shred a little salt cod, cover with boiling w^ater, and cook until the fish is tender and the water has evaporated. Add a cup of sw^eet cream to this — and if near a farm this is worth tramp- ing after. Then when the potatoes are brow^ning nicely, turn the fish and cream over them and add a little pepper. The eggs should be put in cold water when done, and peeled. The salt of fish and bacon will be sufficient for seasoning. To serve, pile the potato mixture on a large hot platter and surround hot fire over the original one. crisping.

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