Camp Cookery. How to Live in Camp

off all the scum; then cover tight, and simmer five hours. After it has been boiling four hours, mix half a cup of flour with cold water and add to it. You can then taste it, and add more seasoning if necessary. The spice may be omitted if you choose. Lamb Chops. Broil fifteen minutes over clear coals. Season with butter, pepper, and salt. Broiled Veal. Cut veal into thin slices, and broil twenty minutes. Season with butter, pepper, and salt. This is the most unsavory method of cooking veal, and I would not recommend it. Fricassee of Veal. Fry eight slices of salt pork, brown. Take out the pork, and put in _thin_ slices of veal, which have been cut from the leg. Sprinkle with salt and pepper, and fry _brown_. When all the veal is fried, mix with the boiling fat two tablespoonfuls of _dry_ flour; stir until there are no lumps, and the flour is brown; then add two cups of boiling water, and season with salt and pepper. Lay the veal in this gravy, and simmer fifteen minutes. Dish, and pour the gravy over the meat. If for dinner, garnish with boiled rice, and serve plain boiled potatoes. Mutton Chops. Cut the chops from the loin or the neck; broil as you do beefsteak, and serve in _hot_ dishes. Mutton Pie with Tomatoes. Pare and slice six tomatoes; put a layer into a deep pudding-dish, then put in a layer of slices of cold mutton, and dredge in flour, salt, pepper. Have the last layer tomatoes, over which sprinkle two rolled crackers. Bake one hour. Veal Cutlets. Fry brown eight slices of salt pork. Take them up, and add to the fat two large spoonfuls of lard or drippings. Have ready thin slices of veal (they are best cut from the leg), dip them in an egg which has been well beaten, then into cracker crumbs, and fry a nice brown. Season them, before dipping in the egg and cracker, with pepper and salt. Serve with the salt pork. Mutton Cutlets. The same as veal. Fried