t is an
ideal dish worth trying.

To the camper who comes in when the sun is tinging the western sky with
crimson, tired and hungry from carrying a gun or holding a fishing rod
all day, there is no dish so appreciated as chowder. This dish is easy
of preparation. Take peeled potatoes and parboil them, then add fresh
water, and put into the kettle the result of the day's chase. The little
birds found along the streams, like squabs and sandpipers, are fat and
give the chowder a fine flavor. In go the fish, squirrels and other
small game, the fish of course, being boned. Add green corn cut from the
cob, salt and pepper, and perhaps a little salt pork, though the little
birds furnish fat enough. Serve smoking hot and as you stretch your
tired limbs under the camp table, you will thank your stars that some
genius invented chowder.

The ideal way to cook fish in camp is to first clean the fish and then
stuff it, if one chooses (though he need not stuff the fish unless he
like) and then make a stiff mortar of clay and encase the fish. Lay it
on the coals and when the clay cracks and peels off the skin of the
fish comes off with it, leaving the pure sweet fresh meat, which retains
the juices and delicate aroma of the fish. This way of cooking fish
cannot be beaten. This is also a good way to cook corn. Just leave on
the husks and lay the ears on the coals and by the time the husks have
burned off the corn is cooked deliciously. In the regions where shad
abounds, there is nothing to be compared with planked shad, and this is
the most popular dish. The shad is fastened on an oak shingle and turned
before the fire until it is cooked, when it will be found that the fish
has absorbed the aroma of the wood and the result is a flavor that
delights epicures.

CLAM BAKE.

A clam-bake is a delight wherever and whenever partaken of, but when it
is prepared in the piney woods of Cape Cod by the inimitable skippers of
Buzzards Bay it is something that is not to be forgotten. It is a joy,
from the gathering of the first stone to the swallowing of the last
possible clam.

The skippers of Onset are particularly noted for their skill in making
clam-bakes.

First select the stones, (which must be about the size of large paving
blocks,) and arrange them in a circle. Then bring wood and chips and
brush and lay them in the center, and thoroughly pile on top other
blocks which have been collected.

The pile of stones and wood being compl