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A
BACHELOR'S
CUPBOARD
Around
the
Camp
Fire
GINGER-
Every
camp
cook
should
know
how
to
make
BREAD
gingerbread.
Somehow,
nothing
else
In
the
cake
line
seems
to
fill
the
bill
like
hot
gingerbread.
To
make
It,
take
a
cup
of
molasses,
one
teaspoonful
of
saleratus,
one
of
ginger,
a
tablespoonful
of
butter
or
lard,
and.
If
lard
Is
used,
a
pinch
of
salt.
Stir
to-
gether
and
then
pour
over
half
a
cup
of
boiling
water
and
a
pint of
sifted
flour.
Bake
about
one
Inch
deep
on
a
tin
sheet
In
a
quick
oven.
WILD
It
Is
well
to
remember
that
wild
ducks
DUCKS
that
have
a
fishy
odor
may
be
Improved
by
rubbing
the
breast
lightly
with
a
slice
of
onion
and
putting
Into
the
bird,
when
cooking,
half
a
dozen
raw
cranberries.
The
mountain
cranberries
may
be
used
Instead
of
the
Cape
berries.
A
handful
of
the
small
mountain
variety
will
be
sufficient.
TO
Cut
the
tenderloins
of
a
buck
that
has
been
COOK
properly
hung
for
at
least
five
days,
into
VENISON
pieces
an
inch
thick
and
two
inches
In
di-
ameter.
Skewer
these
on
a
small
willow
stick,
with
pieces
of
bacon
judiciously
strung
along
the
line.
Sprinkle
the
whole
with
finely-chopped
onion,
red
pep-
per
and
salt,
and
roast
over
the
coals.
Do
not
hesitate
to
make
this
a
full
yard
of
lusclousness,
for
the
morsels
will
melt
in
the
mouth,
and
one
seems
never
to
have
enough.
Some
men
affirm
that
the
deer's
liver
is
the
greatest
delicacy,
and
indeed
It
is,
when
properly
cooked
with
salt
pork;
and
if
there
is
any
left
over,
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