Camp Cookery. How to Live in Camp

of boiling fat in the frying-pan (drippings, if you have them; if not, lard); into this drop the smelts, and fry brown. Do not put so many in that they will be crowded; if you do, they will not be crisp and brown. Brook Trout. Brook trout are cooked the same as smelts; or you can cook them as the angler does. They must be split nearly to the tail to clean. Wash and drain. For a dozen good sized trout, fry six slices of salt pork; when brown, take out the pork, and put in the trout. Fry a nice brown on all sides. Serve the pork with them. Eels Fried. Skin them; then turn on boiling water, and let them stand in it a few moments; then cut them into pieces about three inches long. Fry a nice brown, and serve. Baked Eels. Prepare as for frying; then put into a baking-pan, with a little water, flour, pepper, and salt. Bake twenty minutes. Make a gravy of the liquor in which they were baked, adding a little butter. Boiled Halibut. Pour into a pan about half an inch deep of boiling water; into this lay the side of the halibut on which is the black skin; let this stand a few minutes; then scrape with a knife, when the black will be found to peel off readily. Wash clean in cold water, then pin it in your fish cloth, and drop it into boiling water. For a piece weighing four pounds allow twenty-five minutes to boil. Serve with drawn butter. Fried Halibut. Take a slice of halibut, sprinkle with salt, and dredge with flour. Fry four slices of salt pork, add to the pork fat one spoonful of lard. When boiling hot put in the halibut. Fry a light brown on one side, then turn and fry the same on the other. Serve the pork with it. Broiled Halibut. Grease the gridiron with a little butter, place the halibut upon it, sprinkle a little salt over it, and place over clear coals. Cook one side ten minutes, then