Camp Cookery. How to Live in Camp

let it come to a boil; then skim off all the scum. Now turn in the milk, which you have let come to a boil in hot water. (Allow one quart of milk to one pint of oysters.) Stir in also one spoonful of butter or more, salt and pepper to taste. Now put in the oysters, let them boil up once, and serve with a dish of oyster crackers. Oyster Soup. Wash one quart of oysters, if they are solid, in one quart of cold water; if not, one pint of water; drain the water through a cullender into the soup-kettle; set the kettle on the fire, and when the liquor comes to a boil, skim it; then add one quart of rich new milk; just before it comes to a boil, turn in the oysters, and thicken with two spoonfuls of cornstarch wet with milk; then stir in half a cup of butter, and season with pepper and salt. Let this boil up once, and serve immediately. Be very careful that they do not burn. A safe way is to boil the milk in a basin, which is set into another of water, and then turn it on the oysters just before removing it from the fire. Broiled Lobster. Drop the live lobster into _boiling_ water, and boil three minutes. Take up, drain, and crack the shell, but do not take out the meat. Lay on the gridiron, and boil slowly half an hour. Serve in the shell. To Boil Lobster. Be sure that the lobster is living; if not, it is not fit for use. Have a kettle of _boiling_ water; into this drop the lobster, and boil until the shell turns red. This takes about a half-hour. Take up; and when cold it is fit to eat. Stewed Lobster. Take out all the meat from the shell. Chop it, but not fine. Put into a basin with a little salt, pepper, butter, and half a cup of water to a small lobster. Stew about ten minutes. Curried Lobster. Prepare the lobster as for stew; when it