Camp Cookery. How to Live in Camp

be lumpy. Boil gently two hours, and then turn into dishes which have been dipped in cold water, and set away to cool. Pans in which you bake loaves of bread are the best to cool it in, as it then makes handsome slices. In the morning cut into slices an inch thick, and fry brown in pork fat. Serve slices of fried pork with it. You can cook enough at one time for several breakfasts. If you do not wish to fry the mush, do not use the flour, and do not make quite so stiff. Spider-Cakes. Heat the frypan hot; also a cover for it. While heating, mix with one pint of Hecker’s prepared flour half a pint of milk or water; grease the hot pan with pork, lard, or butter, and pour half the mixture into it. Make smooth with the spoon; cover, and cook four minutes; turn the cake, and cook four minutes longer. Take up, grease the pan again, and put in the remainder of the mixture, which cook as before. Biscuit. One quart of Hecker’s prepared flour, one small pint of milk or water. Grease the pans, and drop the mixture by the spoonful on to it; bake in a quick oven from ten to twelve minutes. N. B. If you prefer, shape into cakes with the hands. Hecker’s Prepared Graham. Rye and Indian are nice to take into camp, as all that is necessary is to wet with milk or water, and bake. The buckwheat is nice also. When you have Hecker’s prepared Graham, rye, or Indian, use one half a cup of sugar to the quart of the preparation. Milk Toast. Put one quart of milk in a tin pail or basin, and set into a kettle of boiling water. When it comes to a boil, stir in two spoonfuls of flour, mixed with half a cup of milk, one spoonful of butter, and salt to taste; let this boil ten minutes, and then put in the bread, which must be toasted brown. Cook five minutes longer, and serve. PUDDINGS. Boiled Rice.