Camp Cookery. How to Live in Camp

often to prevent burning. Two minutes before dishing stir in one tablespoonful of butter. Canned tomatoes are cooked in the same manner, but do not require more than half an hour to stew. Sliced Tomatoes. Pour boiling water over them, and then peel and slice thin; lay them on small platters, and serve. Let each person season to his own taste. Baked Tomatoes. Scald and peel as directed; have ready a dish, into which lay a layer of tomatoes (whole), then sprinkle with salt, pepper, and cracker crumbs; then another layer of tomatoes, and sprinkle again with salt and pepper. Cut a spoonful of butter into small pieces and lay on the tomatoes, and then cover with cracker crumbs. Bake thirty minutes. Mock Bisque Soup.—Very nice. Stew one can of tomatoes (one quart can). While the tomatoes are stewing, put three pints of milk on to boil, setting the basin in which the milk is into another of hot water. When the milk comes to a boil, stir in a tablespoonful of flour, which has been thoroughly mixed with a little cold milk. Let this boil ten minutes, and then add butter the size of an egg, salt and pepper to taste. The tomatoes, which were put on at the same time with the milk, are now ready to strain into the mixture. Just before straining, stir a pinch of saleratus into the tomatoes to remove the acidity. Serve immediately. BREAD. Corn Dodgers. TAKE three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, and pour on boiling water enough to wet it, nearly one quart; then make into small, flat cakes about an inch thick, and fry in _boiling_ fat until brown. They will fry in fifteen or twenty minutes. To be eaten _very hot_. Baked Corn Cake. Three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, one of butter; wet this with _boiling_ water, and then beat in one egg. Spread half an inch deep on buttered tin sheets, and bake brown in a quick oven. This is delicious. Oat-meal. Oatmeal,