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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
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