I advise home-bakers to make rolls rather than large loaves. There is less waste with them. A roll is either eaten in toto or left untouched. If intact, you have merely to dip it in milk, and put it into the oven - damp; it will turn out again almost as freshly as a new roll. Bread.

once cut, is apt to get dry, and with the exception of being sliced for toast, or grated for bread-crumbs, is not very presentable a second time. In baking, be very careful that your flour is well sifted and thoroughly dry. In a moist climate like this it is advisable to dry it in the oven before using it; the sifting must be carried out by a sieve. I have made very eatable bread with carefully sifted country flour, the sifting of which is an imperative necessity, be it observed, unless you have no objection to a gravelly loaf.

Now, let us discuss the animal and vegetable food of camp life, taking soups first: -

Many people think that because they cannot get beef in camp, they cannot have a freshly-made soup. Now, there are a few capital soups requiring no meat at all, which are known as "soupes maigres." I will give you two: -

"Soupe a l'oignon": - Slice a couple of Bombay onions; powder them well with flour, let them fry awhile in a stew-pan with plenty of butter; before they begin to brown at all, add water, pepper, and salt, let the whole boil till the onions are well done and serve with croutons of fried bread. Grated Parmesan should accompany.

"Soupe aux choux": - Let us assume that you have taken a cabbage or two with you when you left cantonment. Cut the cabbage into quarters, put them into a sauce-pan with a good sized slice of bacon, some slices of a Bologna sausage, and a bag containing sweet herbs, a clove of garlic, pepper, and a little spice ; add water enough to cover the whole, and let the soup simmer till the cabbage is done, serve with croutons of fried bread. A bacon bone would assist the undertaking greatly.

But you need not condemn yourself to "soupes au maigre" whenever there are sheep, and fowls, to be had.

when you can shoot game, and lastly, when you are provided with tinned soups, and preserved vegetables, especially that excellent tablet called "Julienne" In camp, bottles of dried herbs, and tinned provisions are, of course, indispensable, and you should be provided with potatoes, carrots, and onions before starting.

Soups in tins can be turned to excellent account in this way : - Kill a good full-sized fowl, cut it up, and put it, giblets and all, into a stew-pan; cover it with water, and let it come very slowly to the boil, skimming off the scum which may rise during that process ; when the boiling stage has been attained, take the pan from the fire for a minute and throw into it a Bombay onion, cut into quarters, any fresh vegetables you may have brought out, a bag of mixed sweet herbs, a clove of garlic, a dozen pepper corns, a pinch of parsley seed, a few drops of celery essence, a table-spoonful of mushroom ketchup, a tea-spoonful of sugar, and a dessert-spoonful of salt. Now, let the pan boil again till the onion is soft, and then reduce the fire for the simmering stage. When the pieces of fowl are nice and tender, the broth is ready : long cooking will avail nothing: so lift up your pan, and strain off the broth into a bowl, it will be beautifully bright and clear; slightly tinted with caramel (page 35) and served hot with a dessert-spoonful of Marsala and a dissolved dessertspoonful of " Julienne" this consomme de volatile will be found sufficient for two hungry men. When used in connection with a tin of soup, the broth should be poured from the bowl into the pan again, and the tin of soup added to it;* a slow process of boiling should now be commenced, during which any scum, the soup may throw up should be studiously removed, for all tinny impurities will thus be got rid of: when all but boiling, a tablespoonful of Marsala should be added, and the soup served. The pieces of fowl if not over-cooked, may be served in the form of fricassee, or be bread-crumbed or dipped in batter and fried, and served with maccaroni and tomato conserve.

* If a thick soap, like mockturtle for instance, you must thicken the consomme" with a little flour. - W.

Very valuable stock, remember, can be made from cold roast mutton bones - (do not try raw mutton, the taste will be tallowy) - assisted by bacon skin, bones and trimmings, a thick slice of Brunswick or Bologna sausage, and a chicken, or any game you can spare. Birds that have been mauled in shooting can thus be utilized. Purees of game can be made if you have taken out your utensils if not, you must make the game broth as strong as possible, helped by a fowl as stock, and thicken it with flour. The addition of Marsala or port is, of course, a sine qua non.

Tinned fish served, - as you sometimes see salmon at a dinner party, - plainly, and hot is positively nasty, and in no way improved by a cold sauce like tartare. "Who, after a moment's reflection, could send up hot fish with a cold sauce ? Preserved salmon, fresh herrings, and other tinned fresh fish, if served with tartare or mayonnaise sauces should be served cold, after having been carefully drained on a sieve from all the tinny juices which adhered to them. Select nicely sized pieces, place them on a dish with any garnish you may have such as olives farcies, capers, sliced gherkins, and rolled anchovies, and send the sauce round in a boat.

If you want a hot dish of tinned fish, you must choose the nicest pieces and gently warm them up in a rich matelote sauce, veloute or poulette, or you must wrap them in oiled paper and broil them a moment. All trimmings and odd bits can be saved and worked up as rissoles, or in any of the ways I have mentioned for cold fish in my chapter on rechauffes.

Fresh-water fish is often to be had by men out in camp. In cooking them, many recipes hereafter given for filleted fish may be followed : clean them thoroughly, wash them well to get rid of all muddy taste, scale, trim, and soak them after cleaning, in water. A fish like murrel may be treated like a pike: - after having been carefully cleansed, and trimmed, stuff it with turkey forcemeat (page 108) sew it up, trim it in a circular shape with its tail in its mouth and bake it in a pie-dish surrounded by chicken stock about half an inch deep. A glass of any white wine like hock, chablis, or sauterne may be put into the stock, an onion also, and any vegetables you can spare. The fish should be basted every now and then, and when it has absorbed the gravy and seems soft, take it out of the oven. Put a pat of maitre d'hotel butter on the top of it, and serve in its own dish with a napkin folded round it. A good sized murrel will take from twenty minutes to half an hour in baking. A stuffing made with a tin of oysters, well drained and cut up, mixed with a half pint of bread-crumbs soaked in milk or stock, some spiced pepper, a little chopped very finely pared lime peel, and a couple of minced anchovies, all stirred together, and bound with a couple of eggs, is highly acceptable with a murrel. If you have no oysters, pound a good quantity of fresh-water shrimps, and mix them with the stuffing.