FOREST, LAKE, AND RIVER 



In frying fish, first try out bacon fat, to which 

 add about one-half the quantity of butter. Subject 

 to a strong heat. Drop into the dish the fish 

 that have been washed and dried, turn them from 

 time to time, and when the tails curl upward, 

 they are ready. They can be served on pieces 

 of birch bark. 



In a kettle or pail of water over the fire, place 

 a few slices of pork, cut the fish in pieces and boil 

 for half an hour or so. 



Build a fire on the sand and keep it burning 

 briskly for at least an hour. Take a fairly good- 

 sized fish, and after cleansing and washing well, 

 place inside of it sufficient butter. Sprinkle with 

 salt and pepper. Now fold the sides together 

 tightly by winding a string about it, roll in birch 

 bark, and tie again so as to exclude all sand. Dig 

 a hole about a foot deep in the hot sand. In this 

 place the fish, and cover with more hot sand, 

 keeping it heated well by covering with hot ashes. 

 The fish will be done to a turn in fifteen or twenty 

 minutes. 



After a fish has been skinned, and the backbone 

 taken out, there can be obtained two pieces of 

 firm, good flesh. Wash and dry these. Place on 

 either side a strip of bacon. Put them in a broiler 

 and constantly turn them. Be sure there is plenty 

 34* 



