THK AXtiLK.i; AX!) HTXTSMXN 245 



Fry until a light brown. This method will answer for all 

 large fish that has to be cut into steaks. Season to taste 

 with salt and pepper. 



Boiled Bass: 



Thoroughly clean and place in a pan with enough water 

 to cover ; add two tablespoonf uls of salt ; place pan over fire 

 and allow it to boil about five minutes. Test, and if found 

 done, take up and serve with tomato or some other sauce 

 easily carried to camp with you. 



Boiled Fresh Cod: 



Sew up the portion of fish to be cooked in a thin cloth, 

 or if this is impracticable tie it up as best you can. Boil in 

 salted water, allowing the water to be boiling when the fish 

 is put in the pot; boil for about fifteen minutes to each 

 pound. Unwrap and serve with any sauce you like or have 

 with you. 



Game Soup: 



Take two grouse or two partridges ; three medium- 

 sized onions; one can of dried beef; some fried bread; pep- 

 per and salt and celery salt ; three quarts of water. 



Prepare and cut up the game, also cut the onions into 

 small pieces, place in soup pot, add the beef, pour on the 

 water, heat slowly and cook gently two hours. 



Fry some bread in butter and serve with the soup. 



If the grouse or partridge is not at hand, a couple of 

 rabbits will make a good substitute. 



Squirrel Soup: 



Prepare the squirrel for soup; add one teaspocJhful 

 salt ; one gallon water ; cover the soup pot close, place on back 

 of camp oven to boil gently; add corn and other vegetables 

 if obtainable. When meat has boiled tender, strain soup; 

 then return soup to oven and boil gently 15 minutes. 



