COOKERY FOR SPORTSMEN". 317 



fast. Never let the coals touch the bottom of the 

 pot. Twenty or thirty minutes ought to bake the 

 loaf, but you can lift the cover and try with a 

 splinter. 



Corn Cakes. Can be made in the same manner 

 by mixing the composition a very little thinner and 

 baking on the fry-pan with griddle cakes. 



Fried Mush. This is one of the best camp dishes. 

 Place over the fire one and a half gallons of water in 

 a pot to boil. Stir two quarts and a pint of meal 

 in two quarts of cold water, and while the water in 

 the pot is boiling pour the mixture in and stir 

 rapidly while pouring. (Put two tablespoonsful of 

 salt in the pot before you pour in the meal. ) Let it 

 boil till quite stiff, and then pour into pans to cool. 

 When cold cut it crosswise into slices one quarter 

 inch thick, and lay flat in the frying-pan to cook, 

 with just pork fat enough to prevent its sticking. 

 It needs simply to be browned upon both sides. 



Pork. To fry, cut the slices thin, place them in 

 the fry-pan and cover with cold water ; put over 

 the fire, and let it come to a boil ; then pour off the 

 water and set on the coals to fry. 



Pork. Cut in thin slices, and boiled fast for 

 twenty minutes, is excellent. 



Pork. A slice freshened and toasted on the broil- 

 ing fork is also excellent. 



Pork. To boil in bulk of six or eight pounds, 

 place in the pot and cover with $old water and put 

 over the fire to boil for three hours. This boiled 



