Camp Cookery. How to Live in Camp

slices. Pickled Beets. Cut the beets that are left from dinner into thin slices, and lay them in an earthen vessel, and cover with cold vinegar. Shelled Beans. Wash in several waters, and put them in a basin with boiling water. Boil one hour. Do not drain them very dry. Season with butter and salt. Boston Baked Beans. Examine and wash one quart of dry beans (the pea bean is the best), and put them in a pan with six quarts of cold water; let them soak in this over night. In the morning wash them in another water, and place them on the fire with six quarts of cold water and a pound of mixed salt pork. If they are the present year’s beans, they will cook enough in half an hour; if older, one hour. Drain them and put half in the bean-pot; then gash the pork, and put in the remainder of the beans, one tablespoonful of molasses, and one of salt, and cover with boiling water. Bake ten hours. Watch them carefully, and do not let them cook dry. N. B. As the water cooks away, add more. String Beans. String and cut into pieces about an inch long; then wash and put into boiling water, and boil one hour. Season with salt and butter. Green Peas. Put them into boiling water, and when very young they will cook in twenty minutes; but generally they require thirty. Season with salt and butter. Boiled Rice. Wash and pick all the specks from a cup of rice. Let it stand in cold water two hours, and then put it in a deep kettle, with two quarts of water, and boil _fast_ thirty minutes. When it has boiled twenty minutes, throw in a great spoonful of salt. When done, turn into a cullender, and set in the oven a few minutes. When ready to dish, shake lightly and _turn_ into the vegetable dish. Never use a spoon. If these directions are followed, you will have a handsome and healthy vegetable, and every kernel will be separate. The water in