3C k O CAMP LIFE. 



.ing can hardly be carried to excess, as from the closeness 

 of the vessel the nutritious particles cannot escape. 



The best omelette the tyro can make, and excellent it 

 will be found, is by frying eggs, which are first beaten 

 up and seasoned, till they are not quite firm. They 

 must be stirred all the while to keep them from burning, 

 and if they are done hard are ruined. 



A white sauce is made of flour and butter well mixed 

 together, stirred into hot water and allowed to boil for 



O * 



fifteen minutes ; a hard boiled egg may be chopped up 

 and added if desired. This is the appropriate sauce for 

 salmon. A brown gravy is made from the drippings of 

 the meat, and some burnt sugar or browned crumbs add- 

 ed and warmed up. 



The following is an accurate recipe for griddle cakes : 

 one pint of boiled rice, three tablespoonfuls of flour, two 

 tablespoonfuls of milk and two eggs. While for fried 

 cakes it will be observed that flour, milk and eggs are 

 used, for ordinary cakes flour, butter and eggs are neces- 

 sary, with sugar added for sweetening. Thus, a good 

 cake is made of five cups of flour, three cups of sugar, 

 two cups of butter and four eggs. This cake must be 

 baked slowly, which could be done in a piece of birch 

 bark inclosed in heated stones, allowing room for it to 

 rise. 



The simplest and best way to boil a salmon is to slash 

 him on the sides with vertical cuts to the bone, having 

 previously drawn, opened and cleaned him, to wash him 

 well in the nearest spring, put him into boiling water 

 sufficiently salt to bear an egg, and cook him seven or 

 eight minutes to every pound of weight, and serve him 



