A bachelors cupboard

BROOK Does a rule for cooking brook trout seem TROUT amiss here ? Of course almost every bachelor knows how, or ninety and nine In an hundred. But for the hundredth man, here goes: Split the trout nearly to the tail to clean, leaving heads off or on, as preferred. Wash and drain, wipe, and dip in a mixture of 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 reason, 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 pork in 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. 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 with 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 over 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 generous 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. Around the Camp Fire CORN Somehow, corn dodgers seem particularly