300 CAMP LIFE. 
ing can hardly be carried to excess, as from the closeness 
of the vessel the nutritions particles cannot escape. 
The best omelette the tjro can make, and excellent it 
will be found, is by frying eggs, whicli are first beaten 
up and seasoned, till they are not quite firm. They 
must be stirred all the while to keep them from burning, 
and if they are done hard are mined. 
A. white sance is made of flour and butter well mixed 
together, stirred into hot water and allowed to boil for 
fifteen minutes ; a hard boiled egg may be chopped np 
and added if desired. This is the appropriate sance for 
salmon. A brown gravy is made from the drippings of 
the meat, and some burnt sugar or browned crnmbs add- 
ed and warmed np. 
The following is an accurate recipe for griddle cakes : 
one pint of boiled rice, three tablespoonfuls of flour, two 
tablespoonfuls of milk and two eggs. While for fried 
cakes it will be observed that flour, milk and eggs are 
used, for ordinary cakes flour, butter and eggs are neces- 
sary, with sugar added for sweetening. Thus, a good 
cake is made of five cups of flour, three cups of sugar, 
two cups of bntter and four eggs. This cake must be 
baked slowly, which could be done in a piece of birch 
bark inclosed in heated stones, allowing room for it to 
rise. 
The simplest and best way to boil a salmon is to slash 
him on the sides with vertical cuts to the bone, havina: 
previously drawn, opened and cleaned him, to wash him 
well in the nearest spring, put him into boiling water 
sufficiently salt to bear an egg^ and cook him seven or 
eight minutes to every pound of weight, and serve him 
