Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers

oyster in each slice, and skewer with a small stick. Heat a frying pan very hot, put in your oysters, and cook long enough to just crisp the bacon--not over two minutes--taking care that they do not burn. Serve immediately without removing the skewers. CHAPTER IV. MEATS AND GAME.--SALT PORK.--HAM AND EGGS.--BROILING AND BOILING MEATS.--PIGEONS, SQUIRRELS, DUCKS, GROUSE, WOODCOCK, RABBITS, FROGS, ETC. IN selecting salt pork pick out that which is smooth and dry. Damp, clammy pork is unwholesome. Canned corn beef is palatable, and useful in making hash, but is sometimes poisonous from the solder used in sealing the cans. If canned beef is carried, use only the portion that does not touch the metal of the cans, throwing away the remainder. Fried Salt Pork (or Bacon). Slice thin, put in frying pan with cold water enough to cover, let it come to a boil and boil two or three minutes; then turn off the water and fry brown on both sides; or, soak one hour in cold water, then roll in bread or cracker crumbs and fry with a little butter or lard in the pan. Broiled Salt Pork. Slice thin, and broil on the end of a green switch held over the coals, using extra care that the smoke and flame from the drippings do not reach the pork. Ham and Eggs. Fry the ham first, the same as pork or bacon, and fry the eggs in the fat left in the pan. Break each egg separately into a cup, and thence transfer it to the pan, by which means the yolks are kept intact and bad eggs are discovered before it is too late. While the eggs are frying dip up some of the fat with a spoon and pour it over the tops of the eggs. Broiled Steaks. If the steak is tough, beat it on both sides, but not enough to tear the meat and allow the juices to escape. Sharpen a green switch at the end, secure the steak on it, and place over a bed of hot coals, turning frequently. Do not