Camp Cookery. How to Live in Camp

roasting, tie the legs down, and place in the pan. Sprinkle with flour, cover the bottom of the pan with water, and roast, if ducks, thirty minutes, grouse and partridges the same. Small birds, about half as long. The oven must be very hot. Birds Roasted in their Feathers. Open the bird in the usual manner, and draw it; then cover with wet clay, and bury in hot coals. In forty minutes, draw from the coals, and peel off the clay, when feathers and skin will come also. A gentleman assures me that they are perfectly delicious cooked in this manner. Broiled Birds. Clean, and split down the back. Wipe dry, and broil over a clear fire, if small, ten minutes, but, if large, fifteen. Season with salt, pepper, and butter, and serve on toast. Stewed Partridges or Pigeons. Place two partridges in a small kettle, and dredge with salt, pepper, flour, half teaspoonful of mace, half of cloves, and cover with cold water. Cover tight, and simmer two hours. Thicken with three spoonfuls of flour, and stir in two spoonfuls of catsup; simmer one hour longer, and serve. Grouse and pigeons are stewed in the same manner. Brown Fricassee of Chicken. Cut two chickens or old fowl into handsome pieces, and parboil them in just water enough to cover them; when they are tender, take them up, and drain them dry. Cut a pound of saltpork into slices, and fry them brown; take up the pork, dredge the chicken with salt, pepper, and flour, and fry a dark brown in the pork fat. When the chicken is all fried, stir into the remaining pork fat half a cup of dry flour; stir this until a dark brown, then pour on it one quart of the liquor in which the chicken was boiled. (This liquor must be boiling.) Season with pepper and salt to taste. Lay the chicken in this gravy, and simmer twenty minutes. Garnish the dish with boiled rice. White Fricassee of Chicken. Boil the chicken until tender, then cut it into small pieces. With the water in