446 APPENDIX. 



but with this difference, that while the latter are ignorant 

 of any better or more agreeable food, the modern sports- 

 man would be half his time hankering after his flesh-pots at 

 home." 



BOILING POTATOES. 



Wash them, cut off each end, put them in a pot of cold 

 water, with a tea-spoonful of salt for every quart, cover them 

 with a lid, and let the water merely cover them ; place them 

 over a good fire, and boil so fast that the water tumbles, un- 

 til you can stick a dining-fork easily through them ; then 

 pour all the water off, and take the lid off, placing the pot 

 on some embers beside the fire. Do not leave the least wa- 

 ter in the pot, or it will steam them, and prevent them from 

 drying mealy. 



ROASTING POTATOES. 



Wash and cut off the ends of the potatoes (especially the 

 seed-end) and, when dry, draw the coals of the fire forward 

 and place the potatoes on the embers, cover them with hot 

 ashes, then with embers, topping off with coals, and after they 

 have been roasting half an hour, try them. 



QUICK-MADE YEAST. 



Take a pint of new milk, a tea-spoonful of salt, and table- 

 spoonful of flour, and stir well together; set it by the fire 

 and keep it lukewarm, and it will be ready for use in an hour. 

 It is necessary to use twice the ordinary quantity of this yeast, 

 and it must be soon used or it is good for nothing. It is suit- 

 ed to make biscuits in a hurry, but bread made of it dries 

 soon. 



QUICK-MADE ROLLS. 



Mix well together one quart of flour, two small tea-spoon- 

 fuls of cream of tartar, one tea-spoonful of soda, and one pint 

 of milk, and bake immediately. 



