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A
BACHELOR'S
CUPBOARD
Around
the
Camp
Fire
half
flour
and
half
Indian
meal
and
a
little
salt.
For
a
dozen
good-sized
trout,
fry
six
slices
of
salt
pork.
When
brown,
take
out
the
pork
and
put
In
the
trout
and
fry,
first
on
one
side,
then
on
the
other,
until
a
golden
brown.
Serve
the
pork
with
them.
Smelts
may
be
cooked
in
the
same
fashion.
SALMON
should
be
split
down
the
back,
when
large
TROUT
enough,
cleaned,
wiped,
and
rubbed
with
oil
or
butter,
then
broiled
over
clear
coals.
When
small,
cook
the
same
as
brook
trout.
SALT
Sometimes,
even
In
camp,
there
are
times
FISH
of
a
morning
when,
for
some
special
rea-
son,
a
piece
of
salt
fish
would
taste
good.
Cut
from
the
thickest
part
of
the
fish
squares
of
desired
size.
Remove
skin,
wash,
and
broil
over
clear
coals
ten
minutes,
then
dip
in
boiling
water,
butter,
and
serve.
Excellent
In
'*
that
cold
gray
dawn,"
don't
you
know.
FRYING
"
Spoff
"
Flint
was
a
famous
guide
on
the
SALT
Magalloway
River
who
used
to
fry
salt
PORK
pQj.j^
-j^
batter,
when
he
had
milk
to
do
it
with.
A
batter
was
made
with
a
cup
of flour
to
a
cup
of
milk,
to
which
was
added
a
little
salt
and
a
beaten
egg.
Fry
some
thin
slices
of
pork
slightly,
then
dip
in
the
batter
and
fry
in
pork
fat
to
which
two
spoonfuls
of
drippings
or
lard
have
been
added.
With
potatoes
roasted
m
the
hot
ashes
that
is
fit
for
any
King
that
ever
sat
a
throne.
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