BROILED birds are split and cleaned, wiped dry, and broiled either on a wire broiler or forked stick over the clear coals, from a wood fire. Ten or fifteen minutes is generally sufficient for this.

To stew partridge grouse, or wild pigeons, place the birds in a small kettle and dredge with salt, pepper, flour, and, if liked, mace and cloves, to give a true epicurean touch. After simmering two hours, thicken with three spoonfuls of flour and stir in two spoonfuls of tomato catsup. Simmer an hour longer, and serve.

Here is an old camper's recipe for cooking partridge and grouse, and it can't be beaten. Cut up the birds as for a fricassee. Fry them in a frying-pan in butter or salt pork fat until brown, dredging with flour, salt, and pepper. This makes them a delicious golden brown. When tender, take out the pieces and put them on a platter on pieces of toast. Then turn into the brown fat a cup of sweet cream, stir quickly, and when it crinkles with scalding, turn over the platter of meat.

A good sauce for birds, when broiled, is made by putting a large spoonful of butter in a frying-pan. When it has melted, add a tablespoonful of flour and stir until brown, then add a cup of boiling water, salt and pepper to taste.

Does a rule for cooking brook trout seem amiss here? Of course almost every bachelor knows how, or ninety and nine in an hundred. But for the hundredth man, here goes: Split the trout nearly to the tail to clean, leaving heads off or on, as preferred. Wash and drain, wipe, and dip in a mixture of half flour and half Indian meal and a little salt. For a dozen good-sized trout, fry six slices of salt pork. When brown, take out the pork and put in the trout and fry, first on one side, then on the other, until a golden brown. Serve the pork with them. Smelts may be cooked in the same fashion.

SALMON trout should be split down the back, when large enough, cleaned, wiped, and rubbed with oil or butter, then broiled over clear coals. When small, cook the same as brook trout. Sometimes, even in camp, there are times

of a morning when, for some special reason, a piece of salt fish would taste good. Cut from the thickest part of the fish squares of desired size. Remove skin, wash, and broil over clear coals ten minutes, then dip in boiling water, butter, and serve. Excellent in " that cold gray dawn," don't you know.

" Spoff " Flint was a famous guide on the Magalloway River who used to fry salt

pork in batter, when he had milk to do it with. A batter was made with a cup of flour to a cup of milk, to which was added a little salt and a beaten egg. Fry some thin slices of pork slightly, then dip in the batter and fry in pork fat to which two spoonfuls of drippings or lard have been added. With potatoes roasted in the hot ashes that is fit for any King that ever sat a throne.

BEEFsteak smothered in onions is a good camp dishand venison or bear steak may be cooked in the same manner by way of variety. Fry brown four slices of salt pork; when brown take out the pork and slice in thinly six good sized onions. Fry about ten minutes, stirring all the while, then take out all save a thin layer. On this lay the sliced steak, then a layer of onions, then steak, and cover thick with onions. Dredge each layer with salt, pepper, and flour. Pour over this a cupful of boiling water and cover tight. Simmer over a hot fire half an hour.

FOR Boston baked beans wash a quart of dry pea beans - the Californias are best. Put in a pan with six quarts of cold water and let them soak over night. In the morning wash again and put them on the fire with cold water and a pinch of baking soda. When the skins begin to crinkle drain off the water and put in the bean-pot. Have a generous piece of salt pork, gashed through the rind, and put it on top of the beans with two tablespoonfuls of molasses, one each of salt and pepper, and a pinch of mustard, and cover with boiling water. An onion may be added if desired. Bake ten hours, either in the oven or in the ground. If the latter, dig a hole large enough for the pot, which should be surrounded with hot stones. Then cover and build a hot fire over them. They should be watched carefully, and if they become dry, pour in more water.

Somehow, corn dodgers seem particularly to belong to camp fare. Take three teacups of Indian meal, one teaspoonful of salt, one table-spoonful of sugar, and pour on enough boiling water to wet it - nearly one quart. Then make into small flat cakes, about one inch thick, and fry in boiling fat until golden brown. They will fry in fifteen or twenty minutes.

Would you fancy some fried mush in camp

with the game? Well, then, into two quarts of boiling water stir a tablespoonful of salt and one cup of flour mixed with a quart of Indian meal, or more, if needed to make stiff enough. Beat it well to remove lumps and boil gently two hours, and then turn into deep bread tins to cool. In the morning slice off thick slices and fry golden brown in salt pork fat, serving slices of pork with it, and syrup, if desired.

FOR spider cakes which are made with the prepared flour, mix one pint flour with half a pint of milk or water. Have the griddle smoking hot, and grease with a piece of pork or bacon rind, then pour half the mixture into it. Smooth with a spoon and cook four minutes, or until the top forms minute bubbles. Then turn the cake and cook four minutes longer. Take up, grease the pan again, and cook the balance. If preferred, the batter can be fried in small cakes instead of two large ones.

Every camp cook should know how to make gingerbread. Somehow, nothing else in the cake line seems to fill the bill like hot gingerbread. To make it, take a cup of molasses, one teaspoonful of saleratus, one of ginger, a tablespoonful of butter or lard, and, if lard is used, a pinch of salt. Stir together and then pour over half a cup of boiling water and a pint of sifted flour. Bake about one inch deep on a tin sheet in a quick oven.

Wild ducks. It is well to remember that wild ducks that have a fishy odor may be improved by rubbing the breast lightly with a slice of onion and putting into the bird, when cooking, half a dozen raw cranberries. The mountain cranberries may be used instead of the Cape berries. A handful of the small mountain variety will be sufficient.

TO cook venison. Cut the tenderloins of a buck that has been properly hung for at least five days, into pieces an inch thick and two inches in diameter. Skewer these on a small willow stick, with pieces of bacon judiciously strung along the line. Sprinkle the whole with finely-chopped onion, red pepper and salt, and roast over the coals. Do not hesitate to make this a full yard of lusciousness, for the morsels will melt in the mouth, and one seems never to have enough. Some men affirm that the deer's liver is the greatest delicacy, and indeed it is, when properly cooked with salt pork; and if there is any left over, which is quite unlikely, just try making liver hash with the chopped liver, cold boiled potatoes chopped fine, and a suspicion of onion. Cook the whole together in salt pork or bacon fat.

BAKED CORN AND BEANS. If you are in camp during sweet corn time, after you have become tired of boiled corn and roasted ears, try baked corn and beans in your Saturday night meal. Prepare a pot of Boston baked beans in the usual way. About half an hour before serving time, have plenty of the corn cut from the cob, and, removing the pork, stir the cut corn well into the beans and cook half an hour longer. This is delicious - and will bear repetition.