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A
BACHELOR'S
CUPBOARD
Around
the
Camp
Fire
TO
STEW
grouse,
or
wild
pigeons,
place
the
birds
In
PAR-
a small
kettle
and
dredge
with
salt,
pep-
TRIDGE
pgj.^
flour,
and,
If
liked,
mace
and
cloves,
to
give
a
true
epicurean
touch.
After
simmering
two
hours,
thicken
with
three
spoonfuls
of
flour
and
stir
In
two
spoonfuls
of
tomato
catsup.
Simmer
an
hour
longer,
and
serve.
AN
OLD
Here
Is
an
old
camper's
recipe
for
cooking
CAMPER'S
partridge
and
grouse,
and
It
can't
be
beaten.
RECIPE Q^^
^p
^j^g
birds
as
for
a
fricassee.
Fry
them
In
a
frying-pan
In
butter
or
salt
pork
fat
until
brown,
dredging
with
flour,
salt,
and
pepper.
This
makes
them
a
delicious
golden
brown.
When
tender,
take
out
the
pieces
and
put
them
on
a
platter
on
pieces
of
toast.
Then
turn
Into
the
brown
fat
a
cup
of
sweet
cream,
stir
quickly,
and
when
it
crinkles
with
scalding,
turn
over
the
platter
of
meat.
A
for
birds,
when
broiled.
Is
made
by
putting
GOOD
a
large
spoonful
of
butter
in
j;
frying-pan.
SAUCE
When
It
has
melted,
add
a
tablespoonful
of
flour
and
stir
until
brown,
then
add
a
cup
of
boiling
water,
salt
and
pepper
to
taste.
BROOK
Does
a
rule
for
cooking
brook
trout
seem
TROUT
amiss
here
?
Of
course
almost
every
bach-
elor
knows
how,
or
ninety
and
nine
In
an
hundred.
But
for the
hundredth
man,
here
goes:
Split
the
trout
nearly
to
the
tail
to
clean,
leaving
heads
off
or
on,
as
preferred.
Wash
and
drain,
wipe,
and
dip
in
a
mixture
of
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