Camp Cookery. How to Live in Camp

turn and cook upon the other side ten more. Have the dish warm; put the fish upon it, season with pepper and butter, and send to the table. Smoked Halibut. Broiled the same as the fresh, omitting the pepper and salt. Smoked salmon cooked in the same way. Fried Salmon. The same as halibut. Broiled Salmon. The same as halibut. Salmon Trout. When large enough, split down the back, clean and broil. Season with butter and salt. When small, open far enough to take out the insides; wash clean, and wipe dry. Fry the same as codfish. Shad and Haddock. Shad and haddock can be cooked the same as cod. SHELL-FISH. Clam-bake. FOR A PARTY OF FROM TEN TO TWENTY PERSONS.—First, make an oven of flat stones placed together in the form of a square, on a flat surface about two and a half feet square; around the edge of these, place other stones to form a bin. Fill this oven with small kindlings, such as can be gathered on the beach. On these, pile a few armfuls of larger sticks, crosswise, so that the top can be well covered with stones about the size of one’s two hands. Start the fire, and allow it to burn down until the stones, which were on top of the wood, settle into the oven. Clean out all the cinders with a poker or stick; for, if allowed to remain, the smoke from them will spoil the bake. This must be done very quickly, that the oven may not cool Cover the oven with fresh seaweed about an inch and one-half thick. On the seaweed, spread the clams so the vegetables, &c., may be placed on top of them: then, in order, put on onions, sweet or Irish potatoes, or both, green corn, then the (blue or cod) fish, and a live lobster, if one can be had; if not, a boiled one, which will be very nice warmed up in this way. Every thing to be used should be close at hand, to be put on the oven rapidly while it is