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A
BACHELOR'S
CUPBOARD
Around
the
Camp
Fire
with
the
eggs.
This
Is
called
a
"
Shaker
"
dinner
but
It's
good
an}^vhere.
Evaporated
or
condensed
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
skin.
Most
men
prefer
them
to
the
regulation
roast-
ing
—
and
where
an
oven
Is
not
obtainable,
It
Is
the
best
method.
BROILED
are
split
and
cleaned,
wiped
dry,
and
BIRDS
broiled
either
on
a
wire
broiler
or
forked
stick
over
the
clear
coals,
from
a
wood
fire.
Ten
or
fifteen
minutes
Is
generally
sufficient
for
this.
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