A bachelors cupboard

DODGERS to belong to camp fare. Take three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, and pour on enough boiling water to wet It — nearly one quart. Then make Into small flat cakes, about one inch thick, and fry In boiling fat until golden brown. They will fry in fifteen or twenty minutes. FRIED Would you fancy some fried mush in camp MUSH with the game? Well, then, into two quarts of boiling water stir a tablespoonful of salt and one cup of flour mixed with a quart of Indian meal, or more, if needed to make stiff enough. Beat It well to remove lumps and boil gently two hours, and then turn into deep bread tins to cool. In the morning slice off thick slices and fry golden brown in salt pork fat, serving slices of pork with it, and syrup, if desired. FOR which are made with the prepared flour, SPIDER mix one pint flour with half a pint of milk CAKES Qj- water. Have the griddle smoking hot, and grease with a piece of pork or bacon rind, then pour half the mixture into it. Smooth with a spoon and cook four minutes, or until the top forms minute bubbles. Then turn the cake and cook four minutes longer. Take up, grease the pan again, and cook the balance. If preferred, the batter can be fried in small cakes instead of two large ones. 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 together 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 diameter. Skewer these on a small willow stick, with pieces of bacon judiciously strung along the line. Sprinkle the whole with finely-chopped onion, red pepper 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, Around the Camp Fire which is quite unlikely, just try making liver hash with the chopped liver, cold boiled potatoes chopped fine, and a suspicion of onion. Cook the whole together in salt pork or bacon fat.