1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Around the Camp Fire

This Is called a " Shaker " dinner

with the eggs.

good

condensed

Evaporated

but

or

an}^vhere.

It's

cream may be used Instead of fresh cream. The Bor- den brand Is best, as It Is less sweet than most others. ROASTED In camp, birds, either small or large, are BIRDS commonly roasted, broiled, or stewed. Pick all the feathers off, cut a slit and draw them. Wash and wipe carefully with a towel. If for roast- ing, tie the legs together and place In the pan, dredging with flour. Cover the bottom of the pan with water. Grouse and partridge require about thirty minutes and most wild ducks the same, notwithstanding the epi- cures protest that they should have but from twelve to fourteen minutes. Small birds will require only about half that time, but the oven must be very hot. Maine guides who cook partridges In their feathers know that It Is the only real way to do them at their best. The bird Is opened and drawn In the usual manner; then It is covered with w^et clay and burled In hot coals and cooked for forty minutes. Draw from the coals and peel off the clay, and with It will come feathers and Most men prefer them to the regulation roast- ing — and where an oven Is not obtainable, It Is the best method. skin.

and

wiped

and

BROILED

dry,

cleaned,

are

split

BIRDS

broiled either on a wire broiler or forked

Ten or

stick over the clear coals, from a wood fire.

fifteen minutes Is generally sufficient for this.

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