1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Around the Camp Fire salt. For a dozen good-sized trout, fry six slices of salt pork. When brown, take out the pork and put In the trout and fry, first on one side, then on the other, until a golden brown. Serve the pork with them. Smelts may be cooked in the same fashion. SALMON should be split down the back, when large TROUT enough, cleaned, wiped, and rubbed with Cut from the thickest part of the fish squares of desired size. Remove skin, wash, and broil over clear coals ten minutes, then dip in boiling water, butter, and serve. Excellent In '* that cold gray dawn," don't you know. FRYING " Spoff " Flint was a famous guide on the SALT Magalloway River who used to fry salt PORK pQj.j^ -j^ batter, when he had milk to do it with. A batter was made with a cup of flour to a cup of milk, to which was added a little salt and a beaten egg. Fry some thin slices of pork slightly, then dip in the batter and fry in pork fat to which two spoonfuls of drippings or lard have been added. With potatoes roasted m the hot ashes that is fit for any King that ever sat a throne. half flour and half Indian meal and a little oil or butter, then broiled over clear coals. When small, cook the same as brook trout. SALT Sometimes, even In camp, there are times of a morning when, for some special rea- FISH son, a piece of salt fish would taste good.

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