Camp Cookery. How to Live in Camp

which it was boiled make a gravy, allowing half a cup of flour and two spoonfuls of butter to every quart of water. Season with pepper and salt; turn in the chicken, and let it boil five minutes, and serve. Garnish the dish with boiled rice. Chicken Curry. Make the same as white fricassee, with the addition of one teaspoonful of Indian curry to one pint of gravy, if it is liked strong, if not, half a teaspoonful. Dissolve the curry in a little water, and stir in. Garnish the dish with rice. Veal and mutton can be curried in the same manner. Chicken Salad. Boil tender four good-sized chickens; when cold, cut off the white meat, and chop rather coarse. Cut off the white part of the celery, and chop in the same manner. To two quarts and a pint of the chicken, allow one quart and a pint of the celery and a spoonful of salt. Mix well together, and then stir in part of the dressing. Shape the salad in a flat dish, and pour over the remainder of the dressing. Garnish with hard-boiled eggs, beets, and the tops of the celery. Sauce for Birds. Put one tablespoonful of butter into a pan; and, when it gets hot, add one tablespoonful of flour; stir until brown, then add one cup of boiling water, and salt and pepper to taste. Broiled Chicken. Split down the back, wash, and wipe dry, and broil over clear coals twenty-five minutes. Season with pepper, salt, and butter. FISH. Chowder. Take either a cod or haddock; skin it, loosen the skin about the head, and draw it down towards the tail, when it will peel off easily. Then run your knife down the back close to the bone, which you take out. Cut your fish in small pieces, and wash in cold water. Put the head on to boil in about two quarts of water, and boil twenty minutes. For a fish weighing six pounds, pare and slice _thin_ five good-sized potatoes, and one onion. Place a layer of potatoes and onion in