Camp Cookery. How to Live in Camp

the baking-pan when cooking fish, as you then can preserve the shape. Broiled Salt Fish. Cut a square the size you desire, from the thickest part of the fish. Take off the skin, and wash clean; broil over clear coals ten minutes, then dip in boiling water, butter, and serve. This is a nice relish for breakfast or tea, and with boiled potatoes makes an excellent dinner. Broiled Mackerel. Split down the back, and clean. Be careful to scrape all the thin black skin from the inside. Wipe dry, and lay on the gridiron; broil on one side a nice brown, then turn, and brown the other side; it will not take so long to brown the side on which the skin is. (All fish should have the side on which the skin is, turned to the fire last, as the skin burns easily, and coals are not so hot after you have used them ten minutes.) Season with butter, pepper, and salt. Fried Mackerel. Fry brown six good-sized slices of pork. Prepare your mackerel as for broiling. Take out your pork, sprinkle a little salt over the mackerel, then fry a nice brown. Serve the fried pork with it. Baked Mackerel. Prepare as for boiling. Make a dressing as for baked cod. Stuff with this; dredge with salt and flour. Bake thirty minutes, basting often with water, butter, and flour. Make a gravy with the water in the pan in which the fish is baked. Always make the gravy quite salt. The best way to cook mackerel is to _broil_ it. Smelts. The only true way to cook smelts is to fry them, although they are sometimes baked. Open them at the gills. Draw each smelt separately between your finger and thumb, beginning at tail; this will press the insides out. (Some persons never take out the insides, but it should be done as much as to any other fish.) Wash them clean, and let them drain in a cullender; then salt, and roll in a mixture of half flour and half Indian meal. Have about two inches deep