Every man who cooks shines at his best when In camp or being chef In the open. The guides In the Rangeleys can cook a trout to perfection, while the half-breeds of Canadian jungles, could show a New York chef a thing or two about cooking a partridge. A cowboy out on a round-up can concoct as toothsome a stew or " Mulligan " as was ever served up as ragout m a. Broadway restaurant or French '' Bouillon '* kitchen. A lonely prospector can show one a little about broil- ing bacon and frying flap-jacks, and when It comes to broiling a beefsteak or grilling a chop, a New York club man is generally a past master at the art, espe- 39 A BACHELOR'S CUPBOARD Around the Camp Fire cially if he is a member of the famous Beefsteak Club. And when a New Yorker gets into camp and wants to do the cooking — let him; he knows. THE in camp cooking, broiled fish, or roast VALUE OF birds, has been demonstrated long since BASTING |3y famous Maine guides. Billy Soule, for instance, broils his trout before a clear, brisk fire, with thin strips of bacon or salt pork fastened with tooth- picks so that the fat trying out will run continually down over the fish, basting it as it broils. In roasting a bird, pieces of bacon or pork are skewered on in the same fashion. A NOTED ^^^^^ ^^ ^^^" fishing the streams in the BOSTON vicinity of Colebrook, N. H., for several BON years, tells of a camp dinner cooked by him- VIVANT ggjf ^^^ comrades which is really worthy of repetition. *' One of the boys," he says, " went down to a farmhouse near the river at noon, after a morning's fishing, and for a quarter bought a dozen eggs and a couple of quarts of potatoes with a handful of salt✪ Camp Dinner with Trout and Eggs thrown in. We made a hot fire, and let it die down. Then one of us cleaned and washed the trout, and after wrapping them in several thicknesses of green leaves, coated them on the outside with mud. We also coated each egg thickly with mud, making them look like giant wasps' nests. After the fire had died down sufficiently we laid the fish and eggs in the ashes, also the potatoes, covering them well with the hot ashes. This done, we then built another 40 A BACHELOR'S CUPBOARD Around the Camp Fire hot fire over the original one. When the edibles were done, we raked them out with sticks, and stripping off the outside layer of mud from the fish, the charred leaves and skin came off w^ith it, leaving a delicious, perfectly-cooked, salmon pink or w^hite meat. The mud was cracked off the eggs and they tasted like the hard-boiled variety. And as for the potatoes, they were quite good enough, even with salt as the only seasoning. The meal was fit for an epicure — and best of all, there were no dishes to wash." FOR A in autumn, w^hen the deer has not been CAMP sighted, or the grouse prove too nimble DINNER £qj. amateur hunters, a camp dinner like the following one may be relished and put the men on their mettle for the coming sport:

AI-modernized reading of the original text

Every man who cooks shines at his best when In camp or being chef In the open. The guides In the Rangeleys can cook a trout to perfection, while the half-breeds of Canadian jungles, could show a New York chef a thing or two about cooking a partridge. A cowboy out on a round-up can concoct as toothsome a stew or " Mulligan " as was ever served up as ragout m a. Broadway restaurant or French '' Bouillon '* kitchen. A lonely prospector can show one a little about broiling bacon and frying flap-jacks, and when It comes to broiling a beefsteak or grilling a chop, a New York club man is generally a past master at the art, espe- Around the Camp Fire cially if he is a member of the famous Beefsteak Club. And when a New Yorker gets into camp and wants to do the cooking — let him; he knows. THE in camp cooking, broiled fish, or roast VALUE OF birds, has been demonstrated long since BASTING |3y famous Maine guides. Billy Soule, for instance, broils his trout before a clear, brisk fire, with thin strips of bacon or salt pork fastened with toothpicks so that the fat trying out will run continually down over the fish, basting it as it broils. In roasting a bird, pieces of bacon or pork are skewered on in the same fashion. A NOTED ^^^^^ ^^ ^^^" fishing the streams in the BOSTON vicinity of Colebrook, N. H., for several BON years, tells of a camp dinner cooked by him- VIVANT ggjf ^^^ comrades which is really worthy of repetition. *' One of the boys," he says, " went down to a farmhouse near the river at noon, after a morning's fishing, and for a quarter bought a dozen eggs and a couple of quarts of potatoes with a handful of salt thrown in. We made a hot fire, and let it die down. Then one of us cleaned and washed the trout, and after wrapping them in several thicknesses of green leaves, coated them on the outside with mud. We also coated each egg thickly with mud, making them look like giant wasps' nests. After the fire had died down sufficiently we laid the fish and eggs in the ashes, also the potatoes, covering them well with the hot ashes. This done, we then built another Around the Camp Fire hot fire over the original one. When the edibles were done, we raked them out with sticks, and stripping off the outside layer of mud from the fish, the charred leaves and skin came off with it, leaving a delicious, perfectly-cooked, salmon pink or white meat. The mudas cracked off the eggs and they tasted like the hard-boiled variety. And as for the potatoes, they were quite good enough, even with salt as the only seasoning. The meal was fit for an epicure — and best of all, there were no dishes to wash." FOR A in autumn, w^hen the deer has not been CAMP sighted, or the grouse prove too nimble DINNER £qj. amateur hunters, a camp dinner like the following one may be relished and put the men on their mettle for the coming sport:

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Camp Dinner with Trout and Eggs

A bachelors cupboard