THK AXiil.KK AX!> HTXTSMAN 243 



To Fry Fish, Game, Etc: 



Clean well, season, drop in hot fat and fry brown. Be 

 sure the fat is hot, as this sears the outside, or surface, and 

 retains the juices and game flavor. If fried in cold fat, this 

 fries all the juice out and flavor as well, and makes the meat 

 tough. Salt the meat after it is placed in the pan, when al- 

 most done. 



Camp Coffee: 



To each cup of water put in one tablespoon of ground 

 coffee, then add one for good measure. Put on in cold 

 water and place on embers to boil. Just allow it to boil up 

 once and remove pot from fire. Use just a little water, 

 about one-fourth cup, to settle grounds, and serve steaming 

 hot. 



Camp Tea: 



Allow one teaspoonful to each person, and one for good 

 measure. Pour over fresh boiling water and set aside for 

 few minutes to steep, then serve. 



Fish: 



To fry fish, dredge the pieces with flour or cornmeal, 

 have ready hot lard or drippings sufficient to cover the 

 pieces. When brown on one side, turn over in the fat and 

 brown other, remove from frying pan, and serve with to- 

 mato sauce. 



To Fry Pan Fish: 



Select small fish. When they are fried quite brown 

 ready to turn place cover over them, drain off fat, invert pan 

 and they will be left unbroken on the plate. Put hot fat 

 back in pan, place fish in pan as before and fry on other 

 side. Drain and slip them on a warm platter and serve hot. 



Fried Eels: 



Clean eels well, cut in small pieces, wash and wipe them 

 dry, roll in wheat flour, and fry as directed for fish, in hot 



