Camp Cookery. How to Live in Camp

Sausages. Cut the sausages apart, and wash; then lay them in the pan, and pour boiling water over them; let them boil two minutes, then turn off the water, and prick the sausages with a fork, or they will burst open when they begin to fry. Put a little drippings in the pan with them, and fry twenty minutes. Turn them often that they may be brown on all sides. Cut stale bread into fanciful shape, fry in the sausage fat, and garnish the dish with it. Brown bread is delicious fried in this way. Serve plain boiled potatoes. VEGETABLES. Boiled Potatoes. IF the potatoes are new, wash clean, and put into boiling water; boil thirty minutes, and serve immediately. As they grow older, scrape the skin off before boiling. For old potatoes, have a sharp knife with a _thin_ blade; and pare the potatoes, having the skin as thin as possible. They are very much better if they stand in cold water a few hours before boiling; then put them in boiling water, and boil thirty minutes. When they have boiled fifteen minutes, throw in a handful of salt. When done, turn off the water, and let them stand on the back part of the range three minutes; then, shake them up once, and turn into the dish, and send to the table. Baked Potatoes. Be very particular to wash every part of the potato clean, as many persons eat the skin. Put them in a pan (have an old one for this purpose), and bake in a moderate oven fifty minutes. There is such a difference in ovens, that each one must learn for herself what the time will be for each; for some will bake in less time, and some will take much longer than the time designated. Fried Potatoes. Pare and slice _thin_ raw potatoes, and let them stand in cold water several hours; if in summer, put a piece of ice in the water. Cut the slices _lengthwise_ of the potato. Have ready a basin with _boiling_ drippings or lard, drain the potatoes a minute