make a thick cream batter. Grease the griddle with rind or slices of bacon for each batch of cakes. Be sure to have the griddle hot.
Bacon
Slice bacon quite thin; remove the rind, which makes slices curl up. Fry on griddle or put on a sharp end of a stick and hold over the hot coals, or better yet remove the griddle, and put on a dean, fiat rock in its place. When hot lay the slices of bacon on the rock and broil. Keep turning so as to brown on both sides.
Canned Salmon on Toast
Dip slices of stale bread into smoking hot lard. They will brown at once. Drain them. Heat a pint of salmon, picked into flakes, season with salt and pepper and turn in a tablespoonful of melted butter. Heat in a pan. Stir in one egg, beaten light, with three tablespoonfuls evaporated milk not thinned. Pour the mixture on the fried bread.
Roast Potatoes
Wash and dry potatoes thoroughly, bury them deep in a good bed of coals, cover them with hot coals until well done. It will take about forty minutes for them to bake. Then pass a sharpened hard-wood sliver through them from end to end, and let the steam escape and use immediately as a roast potato soon becomes soggy and bitter.
Baked Fresh Fish
Clean well. Small fish should be fried whole with the back bone severed to prevent curling up; large fish should be cut into pieces, and ribs loosened from back bone so as to lie flat in pan. Rub the pieces in corn meal or powdered crumbs, thinly and evenly (that browns them), fry in plenty of hot fat to a golden brown, sprinkling lightly with salt just as the color tums. If fish has not been wiped dry it will absorb too much grease. If the frying fat is not very hot when fish are put in, they will be soggy with it.
Frogs' Legs
First, after skinning, soak them an hour in cold water to which vinegar has been added, or put them two minutes into scalding water that has vinegar in it. Drain, wipe dry, and cook.
