Camp Cookery. How to Live in Camp

Set the basin into another of hot water, and when it comes to a boil, add a tablespoonful of butter, and set on the stove, and let it boil up once, then serve. Boiled Sweet Potatoes. Wash and boil, with the skins on, forty-five minutes. They are much better baked than boiled, and I would cook them so generally. Baked Sweet Potatoes. Wash and wipe dry, and bake one hour. Do not cook squash when you have sweet potatoes. Boiled Onions. When new and tender, they will boil in one hour; but after the month of October, they will require two hours. Put them into water before peeling them, and they will not affect the eyes. Peel off all the dark skin, and put them in hot water, and boil as directed. If you have milk plenty, half an hour before they are done, turn a quart into the water in which they are boiling. This makes them white, and is said to prevent in a measure, the disagreeable odor which always follows their being eaten. Boil them in a porcelain kettle. Dish them whole, and season with a little pepper, salt, and butter. Fried Onions. Peel and slice thin ten good-sized onions, and put them in a frying-pan with two spoonfuls of drippings. Fry thirty minutes, turning often. Baked Squash. Cut the squash in two, take out all the soft, stringy part; if you need the whole squash for dinner, lay the halves together, and put in a baking-pan (the old one you use for baking potatoes in), and bake forty-five minutes. When done, scrape the squash from the shell, and season, and serve as boiled squash. When you cook but half a squash, lay it with the inside downward. This is a nice way to cook watery squash. Beets. Wash clean, but do not scrape; if you do they will look white when cooked. When young they will cook in two hours; but old ones will require four or five hours. When done, plunge them into cold water, and the skin will peel off easily. Cut in thin