1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Around the Camp Fire

Every camp cook should know how to make

GINGER-

BREAD

gingerbread. In the cake line seems to fill the bill like hot gingerbread. To make It, take a cup of molasses, one teaspoonful of saleratus, one of ginger, a tablespoonful of butter or lard, and. If lard Is used, a pinch of salt. Stir to- gether and then pour over half a cup of boiling water and a pint of sifted flour. Bake about one Inch deep on a tin sheet In a quick oven. that have a fishy odor may be Improved by rubbing the breast lightly with a slice of onion and putting Into the bird, when cooking, half a dozen raw cranberries. The mountain cranberries may be used Instead of the Cape berries. A handful of the small mountain variety will be sufficient. TO Cut the tenderloins of a buck that has been COOK properly hung for at least five days, into VENISON pieces an inch thick and two inches In di- ameter. Skewer these on a small willow stick, with pieces of bacon judiciously strung along the line. Sprinkle the whole with finely-chopped onion, red pep- per and salt, and roast over the coals. Do not hesitate to make this a full yard of lusclousness, for the morsels will melt in the mouth, and one seems never to have enough. Some men affirm that the deer's liver is the greatest delicacy, and indeed It is, when properly cooked with salt pork; and if there is any left over, Somehow, nothing else WILD DUCKS It Is well to remember that wild ducks

47