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A
BACHELOR'S
CUPBOARD
Around
the
Camp
Fire
BEEF-
smothered
in
onions
is
a
good
camp
dish
STEAK
and
venison
or
bear
steak
may
be
cooked
in
the
same
manner
by
way
of
variety.
Fry
brown
four
slices
of
salt
pork
;
when
brown
take
out
the
pork
and
slice
in
thinly
six
good
sized
onions.
Fry
about
ten
minutes,
stirring
all
the
while,
then
take
out
all
save
a
thin
layer.
On
this
lay
the
sliced
steak,
then
a
layer
of
onions,
then
steak,
and
cover
thick
with
onions.
Dredge
each
layer
w^ith
salt,
pepper,
and
flour.
Pour
over
this
a
cupful
of
boiling
water
and
cover
tight.
Simmer
over
a
hot
fire
half
an
hour.
FOR
wash
a
quart
of
dry
pea
beans
—
the
Cali-
BOSTON
fornias
are
best.
Put
in
a
pan with
six
BAKED
quarts
of
cold
water
and
let
them
soak
BEANS
Qygj.
night.
In
the
morning
wash
again
and
put
them
on
the
fire
with
cold
water
and
a
pinch
of
baking
soda.
When
the
skins
begin
to
crinkle
drain
off
the
water
and
put
in
the
bean-pot.
Have
a
gener-
ous
piece
of
salt
pork,
gashed
through
the
rind,
and
put
it
on
top
of
the
beans
with
two
tablespoonfuls
of
molasses,
one
each
of
salt
and
pepper,
and
a
pinch
of
mustard,
and
cover
with
boiling
water.
An
onion
may
be
added
if
desired.
Bake
ten hours,
either
In
the
oven
or
in
the
ground.
If
the
latter,
dig a
hole
large
enough
for
the
pot,
which
should
be
surrounded
with
hot
stones.
Then
cover
and
build
a
hot
fire
over
them.
They
should
be
watched
carefully,
and
if
they
become
dry,
pour
in
more
water.
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