A bachelors cupboard

If you are in camp during sweet corn time, after you have become tired of boiled corn and roasted ears, try baked corn and beans in your Saturday night meal. Prepare a pot of Boston baked beans in the usual way. About half an hour before serving time, have plenty of the corn cut from the cob, and, removing the pork, stir the cut corn well into the beans and cook half an hour longer. This is delicious — and will bear repetition. BAKED CORN AND BEANS "a man hath often more trouble to get food than to digest it. " Who has said that " the carving knife is mightier than the sword"? But in spite of that fact, how few there are in proportion to the number of diners out who know how to wield it! " There is no sight more delightful," says May Irwin, " than to see a man carve at table. The dexterous grace with which the expert carver slices off a bit of breast from a bird or disjoints a fowl makes me hold my breath in admiration and awe." Truly, a carver, like a poet, is born, not made ; yet any man with practice may acquire this somewhat difficult art, and it is an accomplishment that every man should enjoy, for he never knows where or when he may be Carving and Game called upon to do the honors. It is quite the fashion now for women to learn carving, and at the cooking schools there is special instruction given ladies in the art. But for men, who are deprived of such instruction, the best school is experience, which coupled with an occasional judicious tip to a head waiter, who is supposed to be a past grand master of carving, should make him sufficiently dexterous in a short time to negotiate a joint without sending it into the lap of his vis-a-vis or splashing the festive board with brown gravy. First, the carver should learn to gauge his cuts to a nicety. He must measure satisfactorily the appetites of those whom he serves, and not judge them by his own. This judgment, coupled with a sharp knife and trusty steel and a measure of confidence in his ability to wield both, is all that is necessary FISH, is difficult to serve nicely. In carving a IF BOILED cod, halibut, lake trout, or other large fish that are served whole, it is best to make one cut from the head to the tail down to the bone, and then cut slices across from this line to the sides. As codfish is apt to break into flakes, care should be taken in serving from the fish knife not to spill the flakes on their way to the plate. In carving salmon, draw the fish knife across the center of the fish down to the bone from head to tail. Then cut slices from the center, and add to each a small slice of the thin part which is not quite so Carving and Game pronounced in flavor. A sole of ordinary size may be divided, like Gaul, into three parts. A small sole is cut across in half, and a very large sole, like those served au gratiuj is generally cut in slices like a salmon, and the slices lifted on each side, thus avoiding the small bones that edge each side of the fish. GROUSE Thin slices should be first cut off the breast, AND after which the wings and legs are re- PHEASANT removed In cutting off a wing the carver should also try to get a strip of the breast (though a thin one) to attach to it.