Camp Cookery. How to Live in Camp

comes to a boil, add a mixture of a heaping tablespoonful of flour, and half a teaspoonful of Indian curry mixed with cold water. Let this boil eight minutes, then serve. Lobster Salad. Lobster salad is made the same as chicken, using lobster instead of chicken, and lettuce instead of celery. EGGS. Poached Eggs. BREAK and beat up two eggs, and stir into them two tablespoonfuls of milk and half a teaspoonful of salt; put them into a basin, with half a spoonful of butter, and set over the fire. Stir until it thickens, and then serve. Scrambled Eggs. Beat together four eggs, and then turn into a pan with one spoonful of melted butter. Stir quickly over a hot fire one minute, and serve. Omelets. Beat lightly two eggs, and stir in one spoonful of milk and a pinch of salt. Heat the omelet pan hot, and then put in a little bit of butter, and when melted turn in the beaten eggs; set on the fire, shake the pan, cook until a light brown; then fold the omelet and serve on a hot dish. Ham, mushroom, lobster, chicken, and all kinds of omelets are made by chopping up the meat, and laying it between the folds before dishing. MEATS. Fried Salt Pork. CUT salt pork into slices a quarter of an inch thick, cut off the rind, and then pour over them boiling water, in which let them stand ten minutes; then turn off the water, and fry until they are brown on both sides. Broiled Salt Pork. Prepare as for fried, and broil ten minutes over clear coals. Salt Pork Fried in Batter. Fry the pork as before directed; dip in batter, and fry in the pork fat, to which should be added two spoonfuls of drippings or lard. Make the batter in the following manner: Mix gradually with one cup of flour one cup of milk, and then add one well beaten egg and a little salt. Fried Ham. Cut the ham in very thin slices, and cut off the rind. Have half a spoonful of