Camp Cookery. How to Live in Camp

If you desire the steak rare, cook ten minutes, if well done, fifteen. Dish and season with butter, pepper, and salt. Serve _immediately_. Never set steak into the oven to keep warm or to melt the butter. The dish must be hot, the butter stand in a warm room long enough to soften, but do not _melt_. If for dinner, serve potatoes, either baked or boiled, and any other vegetables which you choose. Many persons pound tough steak before cooking, but I would not recommend it, as by this means it loses much of its juiciness. There are some families in the country who have no means of broiling. The next best thing such persons can do is to heat the frying pan very hot, and grease with just enough butter to prevent the steak from sticking; then lay the steak in, and cook, and serve as before directed. Fried Beefsteak. For two pounds of steak fry brown four slices of salt pork, then take up the pork and fry the steak in the fat; salt and pepper it. When you dish, add a little butter. To the fat remaining in the frying-pan, after the steak has been cooked, add one tablespoonful of _dry_ flour (be sure to have the fat boiling), and stir until it is brown and there are no lumps, then pour in about half a cup of boiling water. Season well with pepper and salt. Serve in a gravy tureen. This is a more economical, but not so healthy a method as broiling. Stewed Beef. Take a piece of beef that is rather tough or pieces of tough beefsteak; rub into it a handful of salt, some pepper and flour; lay in a kettle that you can cover tight, and that has a flat bottom. Cut up an onion, a potato, a _small_ turnip, a carrot, and a parsnip; lay these on top of the meat, and then sprinkle in half a teaspoonful of cinnamon, half of mace, one-fourth of clove, and add cold water enough to cover it. Let them come to a boil, skim