FOREST, LAKE, AND RIVER 



the pan very hot, then quickly pour in the small 

 fish, a few minutes sufficing for their perfect 

 cooking. 



Frogs' legs at certain seasons are easily obtain- 

 able. Skin the legs, wash and dry, and cook in 

 equal quantities of bacon fat and good butter. 



Fish hash. Use what has been left of a baked 

 fish. Chop into fine pieces ; add butter, salt, 

 pepper, and an egg. Serve on toast. 



Sardines should always be a part of camp sup- 

 plies. To cook them, carefully remove from the 

 box, place on a broiler and toast over the fire. 



It is well to carry along a chafing-dish and a 

 supply of alcohol. In such a dish it is not diffi- 

 cult to prepare some of the dishes mentioned. 



Again, sardines can be split, broiled, and then 

 boiled in sherry wine, making a desirable dainty. 



Cooking sherry should always be taken to camps 

 where supplies can be readily transported. 



These suggestions, while intended to apply 

 more to the preparation of fish mentioned in 

 this work, can also be used in preparing most 

 fresh and salt water fish. It is somewhat beyond 

 the limits of this sketch to enumerate all the 

 various preparations of different foods used in 

 camp life. These have been treated of in many 

 good books on the subject. 

 344 



