Camp Cookery. How to Live in Camp

boiling drippings in the frying-pan, lay the ham in this, and fry quickly eight minutes; it will then be brown and crisp. Where the ham is for dinner, have the slices larger and thicker, and if you do not have eggs with it, fry bread, as directed for sausages. Broiled Ham. Cut the ham in thin slices; cut off the rind, and broil over clear coals ten minutes. Butter or not, as you please. When the ham is very salt or hard, slice, and let stand in boiling water ten minutes before frying or broiling. Ham and Eggs. Fry the ham as before directed, and when the ham is all fried, turn the fat into a basin, and scrape the salt from the frying-pan; turn back the fat, and add to it half a cup of lard. When this comes to a boil, break in your eggs, leaving room to turn them, if you prefer them turned; they look much nicer, however, when they are not turned. If they are not turned, dip up the boiling fat while they are cooking and pour over them; they will cook rare in two minutes, well done in three. Lay them on the slices of ham, and serve. Breakfast Bacon. Cooked the same as ham. Beefsteak Smothered in Onions. Fry brown four slices of salt pork; when brown take out the pork, and put in six onions sliced thin. Fry about ten minutes, stirring all the while; then take out all except a thin layer, and upon this lay a slice of steak, then a layer of onions, then steak, and cover thick with onions. Dredge each layer with pepper, salt and flour. Pour over this one cupful of boiling water, and cover tight. Simmer half an hour. When you dish, place the steak in the centre of the dish, and heap the onions around it. Serve the same vegetables as for broiled steak. Broiled Beef Steak. Cut the steak about three quarters of an inch thick. Have a clear fire and lay the steak on the gridiron, and dredge lightly with flour.