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A
BACHELOR'S
CUPBOARD
Around
the
Camp
Fire
hot
fire
over
the
original
one.
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
crisping.
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
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