Camp Cookery. How to Live in Camp

which the rice has been boiled makes a nice starch for colored clothes. The Southern rice cooks much quicker and is nicer than the Indian rice. If possible, always purchase the former. Boiled Rice, No. 2. Wash one cupful of rice and put into a tin basin or pail, with three cupfuls of cold water, and a teaspoonful of salt, cover and set in another basin, with hot water, place on the fire, and boil thirty minutes. Rice is very healthy, and should be a common dish on the table. Boiled Macaroni. Break up and wash a pint bowl full of macaroni, and put in a shallow basin, and cover with cold water. Set this basin into another of warm water, and place on the fire; after fifteen minutes, add a pint of milk, and a teaspoonful of salt; let it cook ten minutes longer, then add a spoonful of butter, and cook five minutes more, and dish. Be careful not to break the macaroni in dishing. The boiled macaroni which remains from one dinner can be used for the next, by preparing it in the following manner: Butter a shallow dish, and turn the macaroni into it; then grate over it old cheese, and brown. Boiled Green Corn. Boil twenty-five minutes, if very young and tender. As it grows older it requires a longer time. Send to the table in a napkin. Boiled Turnips. Peel and cut into slices. If they are to be served in slices, boil with a small piece of pork. Boil the pork three hours, and put in the turnips; if they are the white turnip, they will cook in forty-five minutes; but if the yellow, they will require two hours. Serve in slices without any seasoning except what they get by being boiled with the pork. Stewed Tomatoes. Pour boiling water over half a peck of ripe tomatoes. Let them stand in it five minutes, and then peel off the skins; cut them into slices, and put in a stew-pan with a little salt, pepper, and a spoonful of sugar. Simmer two hours, stirring