Camp Cookery. How to Live in Camp

in a cullender, and drop them into the boiling fat, and fry a light brown; take them out with a skimmer, and lay them in a dry cullender, which should be placed in a tin pan, and set in an open oven. There should be as much fat as for frying doughnuts, and there should not be any more potatoes put in at a time than will fry brown and not stick together. Have the basin in which you fry quite deep, as there is danger of the fat boiling over when the potatoes are put in. When you take the potatoes up, dredge a little salt over them. When potatoes are cooked in this manner, they will be light and crisp. If they do not get cooked enough at first, they are very much improved by dropping them into the fat for one minute, after they have been standing in the oven a while. Fried Boiled Potatoes. Cut the potatoes into slices, and fry in either pork fat or nice drippings. Have just fat enough in the pan to prevent their sticking, and sprinkle with salt while cooking. When these are brown, take them up and put in a little more fat, and fry as before. Potatoes warmed with Pork. Cut about eight slices of pork into pieces about half an inch square, and fry a nice brown. Have ready one dozen cold potatoes cut into slices, and turn them into the pan with the fried pork, and dredge in a little salt and pepper, then stir and cut them into small pieces with the knife. When a light brown, serve. Potatoes warmed in Gravy. Slice cold potatoes as for frying, and turn them into the frying-pan, and to a dozen potatoes add a pint of cold gravy. Season with pepper and salt, and stir, and cut with a knife, until they are hot and in small pieces. Fricassee of Potatoes. Cut cold boiled potatoes into small squares, and put them in a basin with milk, pepper, and salt, allowing half a pint of milk to a dozen potatoes.