The national course in home economics

Plenty of wheat, rye and graham flour, also corn-meal. Bacon, smoked ham, bologna sausage, eggs, dried beef, salt fish. Crackers, canned fruit and vegetables, where fresh cannot be obtained. Potatoes, 404 HOW AND WHAT TO COOK WHEN CAMPING OUT. _. beans, onions, molasses, salt, pepper, sugar, mustard, vinegar, lard, butter, coffee, tea, chocolate, rice, oat-meal, baking-soda, ginger, soap: kerosene oil and candles. NECESSARY UTENSILS. The necessary utensils are coffee pot, spiders, kettles, bakers, gridiron, basins, cups, pails, knives, forks, spoons, lanterns, ropes, bags, strings, needles, thread, matches, shovel, axe, hammer, nails, fishing tackle, gun and ammunition, towels and flannel clothing. Most of the recipes in other parts of this book are appropriate for camp life but we give under this head a few that are especially appropriate for out-door cooking. In camp life small and large birds should be either roasted, stewed or broiled. Pick off the feathers and draw them. Wash carefully. If for roasting, tie the legs down and place in the pan. Sprinkle with flour, cover the bottom with water and roast thirty minutes. Oven must be very hot. A. M. Johnson. BIRDS ROASTED IN THEIR FEATHERS. (Hunter's Style.) Open the bird in the usual manner, and draw; then cover with wet clay and bury in hot coals. In forty-five minutes draw from the coals and peel off the clay. Feathers and skin will come at same time. Delicious cooked in this manner. A. M. J. STEWED PATRIDGES, PIGEONS OR GROUSE. Place two partridges in a small kettle and dredge with salt, pepper and flour and cover with cold water. Cover tight and let simmer two hours. Thicken with flour and stir in two spoonfuls of catsup; simmer one hour longer, and serve. A. M. J. BROILED BIRDS. Split and clean; wipe and broil over a hot fire — if small, ten minutes; if large, fifteen. Season with salt, pepper and butter. Serve on toast. A. M. J. FISH BAKED IN THEIR SCALES. Take out the insides, wash and close up again, first seasoning a little with salt. Leave on the head, fins and scales. Cover with wet clay and bury in hot coals and bake one hour. The time depending, of course, upon the size, a longer time for a larger fish. When done peel off the clay (at which time the scales will also come off), open up, lay flat on the back and lift out the bones. Then take off the head, season, and it is ready to serve. It is unequaled in flavor. William H. Brooks. HOW AND WHAT TO COOK WHEN CAMPING OUT 405 BROOK TROUT. (Angler Style.) If you cook brook trout as the angler does, split to the tail and clean. Wash and drain. For a dozen large trout fry six slices of salt pork brown, take out and put in the trout. Fry a nice brown and serve with the pork. Louis Hamilton. CLAn-BAKE. A party of twenty will require a bushel of clams, which should be gathered, if possible, the day before. Leave on the shell, place in a tub and cover with clean water. Into the water throw about one quart of Indian meal. This fattens them. When time to use wash thoroughly in two or more waters. Clean one fresh cod nicely, season with salt and pepper, and wrap in a clean cloth. Clean also a live lobster. Wash plenty of potatoes, cut off the ends, peel a generous lot of onions, husk some green corn (leaving on the inner husk to keep it clean) and all is ready for the oven.