Camp Cookery. How to Live in Camp

very hot. Cover the whole bake with a piece of cheap cotton cloth, to keep out dirt; then cover all with seaweed until no steam escapes. Bake thirty-five minutes. Remove the covering from one corner at a time only,—so that the rest may keep hot,—and all hands fall to, and help themselves. It is nice eaten with drawn butter or vinegar and pepper. TO PREPARE THE FISH, VEGETABLES, &C.—A party of ten to twenty will require a bushel of clams, which should be washed in two or more waters (_fresh water_; salt water will not remove the fine sand); have ready, in a basket close at hand, as soon as the oven is hot. Clean the fish nicely, split the backs, season with salt and white pepper, and wrap in clean cloth. Peel onions, wash the potatoes clean, and cut the ends off; husk the corn, leaving the inner layer on to keep it clean. Clam Chowder. When intending to have clams in any form, get them in the shell if possible, the day before. Place them in a tub, and cover with clean water, and throw into this about a quart of Indian meal. This fattens them. When ready to use the clams, wash them thoroughly, then cover them with _boiling_ water, and let them stand ten minutes, when they will open easily. Take them from the shell, cut off the black heads, and put the bodies of the clams in a clean dish. Strain the water in which they were scalded into the kettle in which you intend to cook your chowder. To one peck of clams allow three quarts of water. Let the water come to a boil, then thicken with half a cup flour which has been mixed with cold water, season with pepper and salt. Add the clams and a tablespoonful of butter; let it boil ten minutes. A few minutes before dishing, drop in three or four broken crackers. Clam Chowder, No. 2. For one peck of clams take six good-sized potatoes, pared and sliced thin, half an onion cut into pieces an inch