The times., 1897-07-18

! but { bFoiIer takes bat little Fo0tn ahd
some times the camp fire, after burning
| ali ,Iay, will provide "a glowing bel OF
/ Goals that suggests at oHce bIOiled fish
| for supper
| IL near q farmhouse where cOrncobs nlay
be had. pile these on the fire and when
they hurn down here are the perfection n
ocais for hrOIing. A couple OF large stones
VIII make rest for the broker As, how
| ever .thiside,tl way of broiIing cannot be had
| at al times. il is well 70 ICuieruber Row
| nearly perfect treSuItsthe Each-abusedfsysnS
| par viii give If properly used Make the
pan intensely hot before the meat IS p'lJ IN.
/ turn often (tbe steak should be tGickf.
| cook about the same Ieagth OF time as rOE
real brolling, and instead OF dry chip
there viii be a juicy, tender ressfIz-
/ Should the country butcher have only the
| cuts OF beef that promise tough eating,
| treat the steak as foIlDws and it VIII
riyaI The most expensive porter hDIse,'
| OF the city Elk together Thoroughly fogr
! tablespoons OF olive oil, salt and pepper
| sOtaste, two tabIespoons0f chopped parsley,
two or three sceG and peeled onions, Fwo
| BAY leaves and the juice of half "a largs
| lemon Spread balg OF this carefully under
and bsR over the meat and let IL stand all
| day OF over night
This is a French method and is used oy
! their famous cocks even foT the tender
IOiB. It is still better -E hen eonvenleir 10
allow the meat TO stand tweury-fOur hours
| in the mixture. The Sundays roast, fer
| instance, in winter should be prepared IL
this way on Saturday morning Whatever
| of the mixture Is net absorbed must of
| course be brushed off before cooking. This
same frying pan viii produce the pufnest.
brownest ana most delicious fritteTs
| iu aginable. either with or without fruit
or meat added II can OF maple sirup is
| aTaOng the camp stores there is no more
| delicious treat tHan to have these plain
! frittcrs served straight from the pan ta
| the plate by way OF dessert have seen
half dozen eager boys served with all
they wanted and actually allowed To- lead
d hand in the cooking The batter, III
the proportion OF a pint of milk, half a
teaspoon Of salt, a pint OF flour and the
yoiks OF TWO eggs, may be mixed when
tother preparations are going on, the stiff
whites ana a teaspoon OF baking powder,
the latter dissolved in little milk, stirred
IN just before using.
Be sure that the deep fat is right by
| throwing in a bit OF the erumb OF bread,
/
Ito the TOP q golden brown Tie Woden
mixing spoon, partly filled, will be SUI
fiCient for a generous sized fr.UteT, and
this simple rule has never been known rs
fail If the batter is stirred carefully be-
tween pansfuI Do not waste the tat by
allowing IL To bum; if such an sceideas
should happen it viii be all right for next
time if strained. poured in a bowh and
when cool TUNED out and the bottom
! scTaped- Do not begin with less than a
pound or two OF fat: it Is the most ecu
| nomical iu the end In camp one may
have the perfection OF bacon, as tar as
! cooking is concerned, and with this fact
in mind a large supply of the ravorite
'streak OF lat and streak Of lea n
should be among the stores
| There IL no need &c tie one s self To the ex-
pensive s7rs done up in sackinr and duubIe
the price OF ordinary bacon At reliable
pork store one may trust 10 the dealers TO
pics out fitch or two OF a Young
taCon, about five pounds each, nicely cured
4 willing hand and very sharp kuife VIII
provide the desired thin slices that VIII
cur UP invitIngly the moment they touch
the sizzling hot pan, become brown in a
trlce ana send the master and mistress back
70 town, perhaps not with a soul above
baron" but With a mind above submit
ting tC having this favorite breakfast Dish.
alike OF prince and peasant spoiled by
contact with a cold pan A sifzule NAT
ter. but in this lies the difference between
pale, UnwhO!esoIne fat slices OF cork and
crisp, appesizing bacon
The frying pan wiz also supply to- the
campers means for cooking eggs in many
ways, among the most savory those Scraru-
bIed with ripe tomatoes. with a rnushroC m
OF two added, IL there are any in the nef..h
borhOOd- The tomatoes must have every
scrap Sf thesk kin and hard part removed be
very ripe, and may be cut into small dis,l.
salt. pepper and a sprinkIinC OF sugar ,fIt.f
and the eggs half dozen % one large
tOmatol broken, but they must not be
stirred together in the very hot pan. with
q lump Of butter, until the camp is as
senibied- The pan is To b. as hot as pos
stble without making the butser black. ts
tlen to be stirred with two tables pooas
OF hot milk. The mixture will begin 10
set without returning TO the fire. and
cooks alHlOst enough by the heat OF the
pan; however, Just before turning futo the
hot dish. put the pan on the fire, and q
minute Will give the final desired brown
ing to one OF the best dishes ever fnven t-tI
if this same pan is filled with water,
allowed to boil at a eaIlOp, with a tea
spoon os vinegar and one OF salt. removed
and the eggs carefully broken hole
therein, il covered and let stand for ten
minutes, viii give the perfection Of
poached eggs. Dip the water over the top
OF each egg fUT a moment with a spoon,
and they wiz be white al over The
I yiEecar gives snowy whiteneSs
Time would fail to tell how many ap-
petlzIng dishes may be cooked with the
frying pan alone, if the grease is wfped
away with clean thin paper, and tbs
pan made smoking hot again. with a IitfIs
watching to keep the heat lust right
hrowh' crisp toast may be made It is a
tufie harder than made in the ordiuar1
way but is excellent under the eggs u
for Welsh TaTebit