A bachelors cupboard

Hard-boil as many eggs as there are to be guests — and then as many more as they agree to eat. Boil potatoes until nearly done, then drain them dry and slice into a skillet in which thin slices of bacon are crisping. In another dish shred a little salt cod, cover with boiling water, and cook until the fish is tender and the water has evaporated. Add a cup of sweet cream to this — and if near a farm this is worth tramping after. Then when the potatoes are browning nicely, turn the fish and cream over them and add a little pepper. The eggs should be put in cold water when done, and peeled. The salt of fish and bacon will be sufficient for seasoning. To serve, pile the potato mixture on a large hot platter and surround Around the Camp Fire with the eggs. This Is called a " Shaker " dinner — but It's good anywhere. Evaporated or condensed cream may be used Instead of fresh cream. The Borden brand Is best, as It Is less sweet than most others. ROASTED In camp, birds, either small or large, are BIRDS commonly roasted, broiled, or stewed. Pick all the feathers off, cut a slit and draw them. Wash and wipe carefully with a towel. If for roasting, tie the legs together and place In the pan, dredging with flour. Cover the bottom of the pan with water. Grouse and partridge require about thirty minutes and most wild ducks the same, notwithstanding the epicures protest that they should have but from twelve to fourteen minutes. Small birds will require only about half that time, but the oven must be very hot. Maine guides who cook partridges In their feathers know that It Is the only real way to do them at their best. The bird Is opened and drawn In the usual manner; then It is covered with wet clay and burled In hot coals and cooked for forty minutes. Draw from the coals and peel off the clay, and with It will come feathers and skin. Most men prefer them to the regulation roasting— and where an oven Is not obtainable, It Is the best method. BROILED are split and cleaned, wiped dry, and BIRDS broiled either on a wire broiler or forked stick over the clear coals, from a wood fire. Ten or fifteen minutes Is generally sufficient for this. 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.