620 ADDiriONAL USEFUL HINTS. 



Wrap the fish evenly in thin buttered tissue paper, and bury this in some wet 

 brown wrapping paper, and then balie as in No. i. 



Venison Steak. — Cut your meat down the grain, an inch thicli, place it on the 

 fork of a stick, and turn it smartly over a hot tire of coals. 



Venison Siew.—K venison stew, or a miscellaneo.us stew is made by cutting 

 the breasts of towl and the flesh of the animal into chunks ; take sliced potatoes, 

 slices of bread or crackers, sliced onions, and salt pork and place them in alter- 

 nate layers, seasoning with salt and pepper between each. Fill up even to the 

 top of the mess with water and boil till the potatoes are done. 



To Cook a Head with the Hair on. — The head of a deer, or any large animal, 

 with the hide on, is put into a hole in the ground sufBciently large to hold the head 

 and a lot of smooth stones weighing two or three pounds apiece, and deep enough 

 to sink them a foot below the surface. Make a hot fire in the hole, and another 

 near by ; heat the rocks as hot as they can be heated without cracking. Then, 

 when both the earth oven and stones are hot, clean the fire out of the hole, put in 

 a layer of stones, then the head neck down, and then the rest of the stones around 

 and over the head ; throw in a lot of mint, sweet weed, (grass or leaves will do), 

 cover all with earth well packed down ; let it remain all night, and in the morning 

 eat it. Any portion of the carcass wrapped in a raw hide, can be cooked in the 

 same way. 



Baked Beans. — Put well-soaked beans into the pot and the pot in the earth as 

 above, surrounded either with hot coals or heated stones, and leave twenty-four 

 hours. Cover the beans with water, one quart of water to a pint of beans ; add 

 two teaspoonfuls of molasses and sufficient salt. 



Clam 5a.^t'.— Heat stones and lay them close together in circular shape. Have 

 your material ready— clams, oysters, lobsters, fish, green corn, etc., and having 

 placed them on the hot stones, cover with sea-weed, and the whole heap with a 

 tarpaulin. 



Mountain Hotch-Potch. — Take the best part of a neck of venison, or moun- 

 tain sheep is better, cut it small, bones and all, and boil it until thoroughly well 

 done, or until the meat separates from the bones. Then remove the bones and 

 put in a quantity of green peas and broad beans at discretion not to make the 

 hotch-potch too thick ; add a flavor of onions and parsley, together with a fair 

 proportion of carrots, turnips, and kale or other cabbage, taking care to make the 

 combination thick enough, but not so thick as to deprive it of the character of a 

 soup and convert it into a pottage and boil the whole for eight or nine hours. If 

 you boil it for twelve, or even twenty hours, it will be none the worse, but all the 

 better. If there be any left, boil it up again on the ne.xt day and it will be better 

 than on the first. You can get some vegetables at the ranches. 



