Camp Cookery. How to Live in Camp

square. Fry quarter of a pound of pork to a nice brown; place the pork and gravy, the potatoes and onions, in your kettle. Shake over the whole one tablespoonful of salt, two teaspoonfuls of pepper, and half a cup of flour. Strain over this four quarts of the water with which you scalded the clams. Place on the fire, and boil fifteen minutes, then add the clams and four split crackers; boil ten minutes longer, and serve. Clam Boil. Fill the pot with clams (which have been washed in a number of waters to remove all the sand); add hot water enough to get up a good steam, and boil until the shells begin to open; then serve. Clam Fritters. One egg, one pint of prepared flour, three-fourths of a pint of milk. Beat egg light. Stir milk into flour, then egg. Cut black heads from clams, mix with both, and fry in hot fat. Scalloped Oysters. Put a layer of oysters in an oval dish, and dredge in a little salt, pepper, and butter; then a layer of rolled cracker, and another of oysters; dredge the oysters as before, and cover with cracker; over the cracker grate a little nutmeg, and lay on small pieces of butter. Bake twenty minutes in a quick oven; add a glass of Madeira wine if you choose. Allow four crackers, two spoonfuls of butter, and one teaspoonful of pepper to one quart of oysters. Fill the dish to within an inch of the top. Fried Oysters. Drain the oysters on a sieve; roll them in cracker crumbs, and fry in _boiling_ lard a light brown. Serve on brown-bread toast. When you desire them fried in batter, make one as for apple fritters, and fry in boiling lard. Have the dishes very hot. Broiled Oysters. Prepare in crumbs as for frying, and broil a light brown. Examine oysters carefully to see that there are not pieces of shell among them. Some oysters need more salt than others. Oyster Stew. Drain all the liquor from the oysters; put it into a porcelain kettle, and