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diff --git a/old/55705-8.txt b/old/55705-8.txt deleted file mode 100644 index 5ed674b..0000000 --- a/old/55705-8.txt +++ /dev/null @@ -1,3214 +0,0 @@ -Project Gutenberg's Canoe and Camp Cookery, by (AKA "Seneca") H. H. Soulé - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - - - -Title: Canoe and Camp Cookery - A Practical Cook Book for Canoeists, Corinthian Sailors and Outers - -Author: (AKA "Seneca") H. H. Soulé - -Release Date: October 8, 2017 [EBook #55705] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK CANOE AND CAMP COOKERY *** - - - - -Produced by David E. Brown and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - - - - - Canoe and Camp Cookery: - - A PRACTICAL COOK BOOK - - FOR - - CANOEISTS, CORINTHIAN SAILORS AND OUTERS. - - By "SENECA." - - - NEW YORK: - FOREST AND STREAM PUBLISHING CO., - 1885. - - - Copyright, - FOREST AND STREAM PUBLISHING CO. - 1885. - - - - -CONTENTS. - - -PART I.--CANOE COOKERY. - - CHAPTER I. - Page. - Outfit for Cooking on a Cruise.--Value of a Single Receptacle for - Everything Necessary to Prepare a Meal.--The Canoeist's "Grub - Box."--The Same as a Seat.--Water-tight Tins.--Necessary Provisions - and Utensils.--Waterproof Bags for Surplus Provisions.--Portable - Oven.--Canoe Stoves.--Folding Stoves a Nuisance.--Hints for - Provisioning for a Cruise. 9 - - CHAPTER II. - - Soups.--Canned Soups.--The Brunswick Goods Cheap, Wholesome and - Convenient.--Huckins' Soups.--Oyster, Clam, Onion and Tomato - Soups. 17 - - CHAPTER III. - - Fish.--Fish Caught in Muddy Streams.--Kill your Fish as soon as - Caught.--Fish Grubs.--Fish Fried, Planked, Skewered and - Boiled.--Fish Sauce, Fish Roe, Shell Fish. 20 - - CHAPTER IV. - - Meats and Game.--Salt Pork.--Ham and Eggs.--Broiling and Boiling - Meats.--Pigeons, Squirrels, Ducks, Grouse, Woodcock, Rabbits, - Frogs, etc. 25 - - CHAPTER V. - - Vegetables.--Potatoes and Green Corn, Boiled, Fried, Roasted and - Stewed. 30 - - CHAPTER VI. - - Coffee and Tea.--Mush, Johnnycake and Hoe Cake.--Slapjacks, - Corn Dodgers, Ash Cakes, Biscuits, Camp Bread.--Eggs. 34 - - -PART II.--CAMP COOKERY. - - CHAPTER I. - - Outfit.--Go Light as Possible.--Carriage of Provisions and - Utensils.--Camp Stoves, Ice-Boxes and Hair Mattresses.--The Bed - of "Browse."--How to Make a Cooking Range Out-of-doors.--Building - the Fire.--A Useful Tool.--Construction of Coffee Pot and Frying - Pan.--Baking in Camp.--Fuel for Camp-fire.--Kerosene and Alcohol - Stoves.--Camp Table.--Washing Dishes, etc. 42 - - CHAPTER II. - - Soups.--General Remarks on Cooking Soups.--Soups Made of Meat, - Vegetables, Deer's Heads, Small Game, Rice, Fish, and Turtle. 50 - - CHAPTER III. - - Fish.--Fish Baked, Plain and Stuffed.--Fish Gravy.--Fish - Chowder.--Clam Chowder.--Orthodox Clam Chowder. 55 - - CHAPTER IV. - - Meats and Game.--Hash.--Pork and Beans.--Game Stew.--Brunswick - Stew.--Roast Venison.--Baked Deer's Head.--Venison Sausages.--Stuffed - Roasts of Game.--Woodchucks, Porcupines, 'Possums and Pigs. 59 - - CHAPTER V. - - Preparation of Vegetables for Cooking.--Time Table for Cooking - Vegetables.--Cabbage, Beets, Greens, Tomatoes, Turnips, Mushrooms, - Succotash, etc. 67 - - CHAPTER VI. - - Boiled Rice.--Cracked Wheat.--Hominy Grits.--Batter Cakes.--Rice - Cakes.--Puddings.--Welsh Rarebit.--Fried Bread for Soups.--Stewed - Cranberries. 74 - - CHAPTER VII. - - Dishes for Yachtsmen.--Macaroni, Boiled and Baked.--Baked - Turkey.--Pie Crust.--Brown Betty.--Apple Pudding.--Apple Dumplings. 80 - - HINTS. 88 - - - - -PREFACE. - - -A BOOK in the writer's possession, entitled "Camp Cookery," contains -the following recipe: - -"BOILED GREEN CORN.--Boil twenty-five minutes, if very young and -tender. As it grows older it requires a longer time. Send to the table -in a napkin." - -The writer of the above is a good housewife. She cannot conceive -that anybody will attempt to boil green corn who does not know such -rudiments of the culinary art as the proper quantity of water to put -into the pot and the necessity of its being slightly salted and at a -boil when the corn is put in, instead of fresh and cold; and, like the -careful cook that she is, she tells the camper to send the ears to the -camp "table" in a "napkin." - -The faults of the above recipe are the faults of all recipes furnished -by the majority of books on out-door life. They do not instruct in -those rudimentary principles of cooking so important to the outer who -has eaten all his life no food except that furnished him ready for -instant despatch; and they commend to the camper dishes that require -materials and utensils for their preparation which are seldom at hand -in the field and forest. - -The object of this little volume is to give to the Corinthian cruiser -and the camper some practical recipes for simple but substantial -dishes, in such a manner that the veriest novice in the art of -the kitchen may prepare palatable food with no more materials and -paraphernalia than are consistent with light cruising and comfortable -camping. The first part, "Canoe Cookery," instructs in such dishes as -the limited outfit of the canoeist or camper who "packs" his dunnage -afoot will admit of, while the second part, "Camp Cookery," deals -with the more elaborate _menu_ that can be prepared when ease of -transportation will allow the carriage of a more extensive supply. - -Few of the recipes given are original with the compiler. Some have been -obtained from trappers and hunters, others from army and navy cooks, -and a few from cook books; but all have been practically tested in camp -or on a cruise by the writer, whose pleasure in out-door cooking is -only equalled by his delight in out-door life. - - - - -CANOE AND CAMP COOKERY. - - - - -PART I.--CANOE COOKERY. - - - - -CHAPTER I. - - OUTFIT FOR COOKING ON A CRUISE.--VALUE OF A SINGLE RECEPTACLE - FOR EVERYTHING NECESSARY TO PREPARE A MEAL.--THE - CANOEIST'S "GRUB BOX."--THE SAME AS A SEAT.--WATER-TIGHT - TINS.--NECESSARY PROVISIONS AND UTENSILS.--WATERPROOF - BAGS FOR SURPLUS PROVISIONS.--PORTABLE - OVEN.--CANOE STOVES.--FOLDING STOVES A - NUISANCE.--HINTS FOR PROVISIONING FOR A CRUISE. - - -FOR canoe cruising a certain amount of food supplies and the necessary -utensils for cooking should be carried in a single box or chest, so -that when one cooks a meal on board he may have in one receptacle -everything necessary for preparing a meal, and when going ashore -for his repast he can take in his hands everything requisite at one -journey. If on a long cruise the large portion of his food supply may -be kept in different parts of the canoe, but the box should contain -sufficient for at least three meals, and can be replenished from the -larger store when stopping for the night or at a camping place for any -length of time. The larger the box that his stowage room will allow the -greater will be the comfort of the canoeist. - -The box may be made of wood, tin or galvanized iron. The former costs -but little, can be made by the cruiser himself, and if properly made -and properly taken care of, should answer the purpose; but a box of -either japanned or painted tin or galvanized iron will stand much -knocking about without fracture, and is therefore preferable when its -expense is no objection. Of course it must be water-tight, and if made -of wood the nicest joining and dove-tailing must be done, and it should -be varnished inside and out with shellac or boat varnish. Arbitrary -dimensions cannot be given because of the varying sizes of canoes and -the different amounts of provisions carried on cruises, therefore let -each canoeist first determine what amount and variety of eatables he -will carry, and then construct the box according to his needs and his -stowage room in the cockpit. If made of wood quarter inch or 5/16 stuff -(pine) will do, and if the box is to be used as a seat the top and -bottom pieces should be heavier, say 3/8 of an inch. The cover should -be two inches deep and the handle by which the box is carried should be -a thin, wide, flat strap tacked to the cover. If the box is not used -as a seat but is stowed under the deck it will be found an advantage -to have the flanges of the cover fall over the side pieces of the box -and the strap tacked to one end piece, carried over the cover and -fastened by a hook to an eye in the other end piece in reach of the -hand, so that the cover may be removed and articles obtained from the -box without taking it from under the deck. If used as a seat the cover -may be hinged on one side and two hooks fastened at the ends on the -other, and for the back rest two pieces of three-quarter inch pine are -screwed to the sides, running aft horizontally six or eight inches from -the aftermost end of the box, holes being bored in them an inch apart -"athwartship" and cut opposite each other, through which a quarter-inch -brass rod is passed for the back rest to play on. As the lower end of -the back rest strikes the end of the box near the floor when in use, it -may be "slanted" as inclination demands by changing the brass rod from -one set of holes to another. - -[Illustration] - -To carry the provisions in the box so that they will not mix or spill, -several water-tight tins should be used. The Consolidated Fruit Jar -Company, 49 Warren Street, New York, makes tin screw-tops for jars and -canisters that are perfectly water-tight. Send for several of these -tops, of assorted sizes, and have a tinsmith make the tin cans of the -dimensions you desire, so that they will nest in the box closely. The -same company will also furnish you with a pint or quart earthen jar -with water-tight screw-top, in which butter may be kept sweet for a -long time in hot weather, and which may be enveloped in a net and -lowered to the bottom of the river or lake without fear of its leaking. - -In the tin cans may be carried coffee, tea (or cocoa), sugar, flour -(or meal), rice and alcohol. (A special screw-top is made for fluid -cans.) Pepper and salt are in small spice boxes with two covers, the -one underneath being perforated. Eggs are safest carried in the tins -with the flour, coffee and rice; bread and bacon (or salt pork) are -wrapped in macintosh and put near the top of the chest; the vinegar -goes in a whisky flask (mark it to avoid mistakes), and canned goods, -condensed milk, baking powder, etc., in their own cans. The alcohol -stove and utensils necessary to cook a meal should go in the box, -such as coffee pot, cup, fork, knife, spoon, frying pan and plates. -The coffee pot should be of small size, with handle and lip riveted. -If soldered, they are likely to melt off. Cups or plates should be of -tin or granite ware. The fork and knife have their sheaths of leather -inside the box cover. The plates should nest in the frying pan, which -should have no handle, and is fastened inside the chest cover by two -buttons, so that it may be readily released. Next the knife and fork -have a sheath for a pair of small blacksmith's pliers. This instrument -serves as a handle to the frying pan and a lifter for everything on -the fire, and can always be kept cool. A three-quart tin or granite -ware pail is necessary for stews, and two smaller ones may be nested -in it, of two-quart and three-pint capacity, respectively. Put the can -of condensed milk in the smallest pail. It will be out of the way, -and won't make the rest of the things in the chest sticky. If you -carry potatoes, onions or other vegetables, always have enough in the -chest for three meals. The surplus supplies of provisions, such as -vegetables, extra bread, crackers, flour, meal, pork or bacon, etc., -should be carried in waterproof bags, and they can then be stowed -wherever necessary to properly trim the canoe. These waterproof bags -may be used also for clothing and blankets. They are made of unbleached -muslin, sewn in a lap seam, with a double row of stitches. When sewn -they are dipped in water and slightly shaken to remove the drops, and -then while wet a mixture of equal parts of boiled oil, raw oil and -turpentine is applied to the outside with a brush. This takes about -a week to become thoroughly dry, and then another coat is put on -without dampening the cloth, and if a little liquid drier is added to -the mixture, this coat will dry in four or five days. Having prepared -several bags, the provisions, clothing, blankets, etc., are put in the -bag, and its mouth is inserted in that of another bag of the same size, -the latter being drawn on like a stocking as far as it will go. If -several bags are used instead of one or two large ones, the canoe can -be trimmed and packed to better advantage. - -A canoeist's portable oven is made of two small basins, one of which -has "ears" riveted to its rim, so that when it is placed bottom up -on the other the ears will spring over the rim of the second basin, -thus making an oven that is not air-tight, allowing gases to escape. -The basins should be made of sheet-iron, and, as their interiors -can easily be kept clean, they answer very well for soup dishes. -Instructions for baking in them will be given later on. These should -not go in the provision chest, as they will smut everything with which -they come in contact. Butter, I have found, keeps better in its jar -outside of the chest than in. Outside, too, are kept a small jug of -molasses, and a jug of fresh water, if cruising on the "briny." - -There is no perfect canoe stove. The "flamme forcé" is probably as -good as any. It takes up a little more room than the folding "pocket" -variety, and it does not give more heat; but it burns for a longer -time, and is not top-heavy when a heavy pot or pan is set on it. For -cooking in large utensils have three of these flamme forcé alcohol -lamps, light them and place them side by side, and you can cook in this -way a dozen slapjacks at once on a big griddle, if you like. Danforth, -the fluid man, makes a small canoe stove that would be preferable to -all others if his fluid were obtainable at all the corners of the -earth that canoeists frequent; but unfortunately it is not. Beware of -"folding stoves" to use ashore and burn wood in. They are the greatest -possible nuisances--smutty, red-hot and cumbersome. Don't carry an oil -stove. But if you really must, put the nasty thing in a large bucket, -and only remove it from this receptacle when absolutely necessary. - -Now as to eatables in general, besides what I have already mentioned, -condensed milk is a good thing, but condensed coffee, condensed eggs -and condensed beef are abominations. Self-raising or Hecker's prepared -flour, wheat, rye, Indian or Graham, is easily made into bread and -slapjacks. The directions come with the packages. Pilot bread will -keep an indefinite time, and is not so unpalatable as hard-tack. -Indian meal is very nutritious and easily made up, as it requires -nothing to lighten it; scald it before using when it is not fresh. -Canned tomatoes, corn, fruits, beans, soups, salmon, etc., are easy to -prepare, and can be stored as ballast in the canoe. Mr. Hicks, of the -Toronto Canoe Club, prepares certain kinds of food in cans for ballast -as follows, according to the _American Canoeist_: - -"Get a number of flat square tin cans made like oyster cans, of a handy -size to lie under your floor boards. Then cook a turkey, some chickens, -a sirloin of beef, etc. Cut the hot meat up into large dice-shaped -pieces, and put it in the tins hot, then pour melted fat in till the -tins are full, and then solder them tight. Get as much meat in as you -can before putting in the fat. Put up fruit in square flat cans in -the same way. There is your ballast, and heavy stuff it is. When the -provisions run short let the crew feed on the ballast. The preparation -described is far more nutritious than canned corned beef, is more -palatable, and will keep indefinitely--that is, throughout a very long -cruise." - -I have not tried this method of preserving provisions, but the theory -is excellent, and I do not see why it would not be a feasible scheme. -The Brunswick canned soups are the cheapest made, are easily prepared -and as wholesome as any; but I have known squeamish canoeists who would -not use them because they didn't like the looks of the powder to which -they are desiccated. Dried beef, corned beef, lemons and sardines make -good additions to an outfit. Potatoes, onions and other vegetables -should be procured en route as needed, if possible. - -As it may puzzle some neophytes to know how much of each article of -food to take on a cruise, I give below the exact amount of provisions -I carried on a cruise of a week last autumn. I did not run short of -anything at the end of the week, but I had not provisions enough left -for three square meals: 1 lb. sugar (cut loaf); 1/8 lb. tea; 1 lb. -flour; 1-1/2 lbs. crackers; 1/2 lb. lard; 1/2 lb. rice; 1/2 lb. bacon; -3/4 lb. coffee; 1 lb. butter; 1 can condensed milk; 3 loaves bread; 3/4 -peck potatoes; 1/2 peck meal; 1 pint molasses; 2 oz. pepper; 1 bottle -pickles; 1 bottle yeast powder; 1 qt. salt. - - - - -CHAPTER II. - - SOUPS.--CANNED SOUPS.--THE BRUNSWICK GOODS CHEAP, WHOLESOME, AND - CONVENIENT.--HUCKINS' SOUPS.--OYSTER, CLAM, ONION, AND TOMATO SOUPS. - - -CANOEISTS will hardly take the time and trouble to make soups out of -meats and vegetables, unless they are in a permanent camping place for -some length of time. Nearly all soups require several hours to cook -properly, as they must be boiled very slowly to retain the aroma of the -ingredients used. - -Canned soups, therefore, are the handiest for the canoeist or -single-hand cruiser. I can recommend the Brunswick variety as cheap, -convenient, wholesome and easy to prepare if the directions on the -cans are implicitly followed. Any variation from these instructions, -however, is certain to result in an unpalatable mess. The higher priced -soups, Huckins' and other varieties, are more like home-made soups than -the Brunswick kind, and hence a fastidious taste will prefer them. They -are bulkier to carry, but are quite as easily prepared, and I would -recommend those made by Huckins as especially good. The great objection -to them is their high price. - -There are a few good soups that can be prepared from materials readily -accessible to the canoeist, and in a comparatively short time. These -are: - - -Oyster Soup. - -Put a quart of milk and a piece of butter as large as an egg into the -pot and heat gradually. When hot, stir in the strained liquor of one -pint of oysters, very gradually, to prevent the milk from curdling, -then one-quarter pound of crushed crackers or bread crumbs. When it has -come to a boil put in the oysters (one pint), and let it cook till the -edges of the oysters curl up, when it should be seasoned and served. - - -Clam Soup. - -Exactly the same as oyster soup, using clams instead of oysters. - - -Onion Soup. - -Put three tablespoonfuls of butter in a frying pan, cut six large -onions in slices, and stir them into the butter over the fire till they -begin to cook. Then cover tight and set them where they will simmer -slowly for half an hour. Put a quart of milk with a tablespoonful of -butter on to boil, and while this is doing stir into the onions a -tablespoonful of flour while they are simmering. Turn the mixture into -the boiling milk and cook quarter of an hour, seasoning with salt and -pepper. If an old tin pan is handy that you can use for the purpose, -the soup will be improved by knocking small holes in the bottom of -the pan, thus making a colander, and straining the soup through it, -afterwards adding the well-beaten yolks of four eggs and cooking three -minutes longer. - - -Tomato Soup. - -Mix one tablespoonful of flour and a piece of butter the size of an -egg into a smooth paste, and if you have onions, chop up fine one -medium-sized one. Prepare about one pound of tomatoes by scalding, -peeling and slicing them (the same amount of canned tomatoes may be -used), and put all the ingredients with a pinch of salt into one pint -of cold water. Boil gently for an hour, stirring frequently enough to -dissolve the tomatoes and prevent burning, then stir in one cup of -boiled milk, and let it come again to a boil, constantly stirring. -Season and serve. The soup will be good if the milk is omitted. - - - - -CHAPTER III. - - FISH.--FISH CAUGHT IN MUDDY STREAMS.--KILL YOUR FISH AS SOON - AS CAUGHT.--FISH GRUBS.--FISH FRIED, PLANKED, SKEWERED, AND - BOILED.--FISH SAUCE, FISH ROE, SHELL-FISH. - - -FISH should naturally have a prominent place in the canoeist's larder. -Few streams that he will navigate are entirely destitute of edible -fish, and a few minutes spent in angling will amply repay the cruiser. - -Fish caught out of muddy streams have an unpleasant taste, and their -flavor can be improved by soaking them half an hour or more in strong -salted water. Fish should be killed as soon as caught by a sharp rap -on the back just aft of the head with a stick or the handle of your -big knife, not only in justice to the fish, but because he tastes -better, for the same reason that a butchered steer is preferable to one -smothered to death. - -You may find grubs in fish along the backbone in July and August. You -will generally remove them by taking out the backbone and its branches. -But if you don't get them all out, never mind; they are good to eat; -but if any one of the party is squeamish, tell him you have got them -all out anyway: he won't know any better after they are cooked. It is -supposed that everybody has known how to clean fish ever since he was a -schoolboy, so we will proceed at once to the instructions for cooking. - - -Fried Fish. - -Small fish may be fried whole, but large ones should be cut up. Have -enough pork fat or lard bubbling hot in the frying-pan to well cover -the fish. Smear the fish well with dry corn meal or flour, or, what -is better, dip it into well-beaten egg and then into bread or cracker -crumbs, and fry both sides to a clear golden brown. Sprinkle lightly -with pepper and salt just as it is turning brown. - - -Planked Fish. - -Shad, flounders, sunfish or any other "flat" fish may be "planked." -Cut off the head and tail, split open the back, but do not cut clear -through the belly, leaving the fish so that it may be opened wide like -a book and tacked on a plank or piece of bark. Tack some thin slices of -bacon or pork to the end of the fish that will be uppermost when before -the fire, and, if you like, a few slices of raw onion sprinkled with -pepper and salt. Sharpen one end of the plank and drive it into the -ground, before a bed of hot coals. Catch the drippings in a tin cup or -large spoon and baste the fish continually till it smells so good you -can't wait another instant to eat it. It is then done. - - -Skewered Trout. - -Sharpen a small, straight stick, and on it skewer small trout and thin -slices of bacon or pork in alternation. Hold over a bed of hot coals -and keep constantly turning, so that the juices will not be lost in the -fire. A very few minutes will suffice to cook the trout. - - -Boiled Fish. - -Tie or pin the fish (which should not weigh less than three pounds) -in a clean cloth. If the pot is too small for the fish, skewer the -tail into the mouth. Put into enough boiling water to cover it about -an inch, and simmer steadily until done. Some fish boil quicker than -others; as a general rule those of white flesh requiring less time than -those of a darker tinge. If a couple of tablespoonfuls of salt and four -ditto of vinegar are put into the water the fish will cook sooner. -About twenty-five minutes are necessary for a three-pound fish, and -over that six minutes extra to every pound. An underdone fish is not -fit to eat, and one boiled too long is insipid. When the meat separates -easily from the backbone it is cooked just right. Take it up, remove -the cloth carefully, and pour over it the following hot - - -Fish Sauce. - -Put two tablespoonfuls of butter and two ditto of flour into a hot -frying pan over the fire and mix them together with a spoon into a -smooth paste. Pour over very gradually about a pint of the water in -which the fish was boiled, stirring it well in. Boil up once and -season with pepper and salt. If an acid taste is desired, add a few -drops of vinegar. - - -Boiled Fish Roe. - -Wash and wipe the roes with a soft cloth. Wrap in a cloth and boil the -same as fish. Or, they may be tied inside the fish with a string and -boiled with it. - - -Fried Fish Roe. - -Prepare as above, dredge in meal or flour, and fry exactly as fish. - - -Soft Crabs. - -Have enough boiling hot grease in a pan over a hot fire to cover the -crabs. Throw them in as soon as possible after they are taken, with a -little salt. Let them brown and turn them once. When done cut off the -gills or "dead men's fingers," and serve on toast. - - -Hard Shell Crabs. - -These are best steamed. Boil two cups of water in your largest pail. -Put in two or three large handfuls of grass and then the crabs, as -soon as possible after they are caught. Over them put more grass, -and, covering the pail, let them steam thoroughly over the fire for -twenty minutes. When done, eat all except the shell, the gills and the -stomach, which last is in an easily distinguished sack. Be sure to have -sufficient water in the pail to keep up the steam for the requisite -time. - - -Fried Oysters. - -Strain the liquor from the oysters. Crush crackers into fine crumbs; -or, if you have no crackers, toast some slices of bread and crush them -fine. Beat up an egg (both white and yolk) in a tin cup with a spoon. -Dip the oysters into the beaten egg, then roll them in the crumbs, and -put over the fire in a pan of boiling fat over half an inch deep. Turn -when brown on one side, and let the other side brown. If the oysters -are small do not prepare them singly, but place them two together (the -large portions at opposite ends), then immerse them in the egg and -crumbs together. If the crumbs do not readily adhere, pat the oysters -gently while rolling them in the crumbs. - - -Blanketed Oysters. - -Get the largest oysters you can find, cut fat bacon into very thin -slices, wrap an oyster in each slice, and skewer with a small stick. -Heat a frying pan very hot, put in your oysters, and cook long enough -to just crisp the bacon--not over two minutes--taking care that they do -not burn. Serve immediately without removing the skewers. - - - - -CHAPTER IV. - - MEATS AND GAME.--SALT PORK.--HAM AND EGGS.--BROILING AND BOILING - MEATS.--PIGEONS, SQUIRRELS, DUCKS, GROUSE, WOODCOCK, RABBITS, - FROGS, ETC. - - -IN selecting salt pork pick out that which is smooth and dry. Damp, -clammy pork is unwholesome. Canned corn beef is palatable, and useful -in making hash, but is sometimes poisonous from the solder used in -sealing the cans. If canned beef is carried, use only the portion that -does not touch the metal of the cans, throwing away the remainder. - - -Fried Salt Pork (or Bacon). - -Slice thin, put in frying pan with cold water enough to cover, let it -come to a boil and boil two or three minutes; then turn off the water -and fry brown on both sides; or, soak one hour in cold water, then roll -in bread or cracker crumbs and fry with a little butter or lard in the -pan. - - -Broiled Salt Pork. - -Slice thin, and broil on the end of a green switch held over the coals, -using extra care that the smoke and flame from the drippings do not -reach the pork. - - -Ham and Eggs. - -Fry the ham first, the same as pork or bacon, and fry the eggs in the -fat left in the pan. Break each egg separately into a cup, and thence -transfer it to the pan, by which means the yolks are kept intact and -bad eggs are discovered before it is too late. While the eggs are -frying dip up some of the fat with a spoon and pour it over the tops of -the eggs. - - -Broiled Steaks. - -If the steak is tough, beat it on both sides, but not enough to tear -the meat and allow the juices to escape. Sharpen a green switch at -the end, secure the steak on it, and place over a bed of hot coals, -turning frequently. Do not let the escaping juices set fire to the -meat. Season, after it is done, with pepper and salt, and if a gravy -is desired, put a half teaspoonful of salt, half as much pepper, and a -piece of butter or fat as large as a duck's egg into a hot dish, and -add two tablespoonfuls of boiling water. Pour it over the steak slowly, -so that every part of the latter will be moistened. - - -Broiling in a Frying Pan. - -Broiling can be done as well with a frying pan as with a gridiron, and -all the juices are preserved. Heat the empty pan very hot first, then -put in the meat to be broiled, cover over with a tin plate, and turn -the meat often in the pan. - - -Boiled Meat. - -Put the meat into enough boiling water so that the former will be -a little more than covered. Cover the pot and boil till cooked, -which will take about fifteen minutes for every pound of meat. Skim -constantly while boiling, and turn the meat several times. Replenish -when necessary with boiling water. One teaspoonful of salt for each -five pounds of meat should be put into the pot a short time before the -meat is done. If there is a layer of fat on top after the meat is cold, -remove it. Beef or venison may be used for frying. - - -Fried Pigeons. - -Dress them, parboil until they are tender, then cut off the legs and -wings, slice off the breast pieces, roll in flour or meal and fry in -hot pork fat till they are nicely browned. Grouse, ducks, quail, snipe -and plover may also be fried, but are better cooked as given below. -Snipe, quail and plover need no parboiling. - - -Fried Squirrels. - -Skin and clean, cutting off heads, tails and feet. Parboil and fry, -same as pigeons. - - -Roast Quail, Snipe or Plover. - -Dress and impale each on a stick with a piece of fat pork in each -bird. Set the stick in the ground before a big bed of live coals in -a slanting position so that the heat will fall evenly on all portions -of the bird, and turn frequently till a sharp sliver will easily pass -through the breast. Catch the drippings in a tin cup and pour over -the birds again and again, and if they are served on toast pour the -drippings also on the toast. The blacksmith's pliers mentioned in -Chapter I. will come in handy for turning the birds before the fire on -their sticks and holding the cup to catch the drippings. Without this -tool the cook's hands are likely to be roasted by the time the birds -are done. - - -Roast Ducks and Grouse. - -Parboil till tender, then roast as above. - - -Roast Woodcock. - -Pick, but do not clean. Roast as above without parboiling. Remove the -entrails after the bird is done. - - -Rabbits or Hares. - -These require considerable parboiling unless young. They may be fried -like squirrels, cutting them into pieces, or made into stews. - - -Stewed Rabbit. - -After skinning and cleaning the rabbit cut it into pieces, and wash -again in cold water. Mince an onion, cleanse and cut into small pieces -one-half pound of fat salt pork, and put with the cut-up rabbit into a -pot with about a pint of cold water. Season with pepper and salt, cover -the pot and let it simmer till the flesh can be easily pierced with a -sharp sliver. Take it up when done and set where it will keep warm, and -make a gravy by adding to the water left in the pot one cup of boiling -milk or water, stirring in gradually one well-beaten egg and one or two -tablespoonfuls of flour made into a smooth paste with cold water. Boil -one minute and then pour over the rabbit. This gravy will be nearly or -quite as good if the egg is omitted. - - -Stewed Ducks or Pigeons. - -Stew exactly the same as rabbits. The pork may be omitted without -detracting from the edible quality of the dish. - - -Frogs. - -Use only the hind legs of small frogs, but both the fore and hind legs -of large ones. They are best broiled, but may be fried in butter. - - - - -CHAPTER V. - - VEGETABLES.--POTATOES AND GREEN CORN, BOILED, FRIED, ROASTED AND - STEWED. - - -THE canoeist, whose stowage room is limited, will not carry with him -a variety of vegetables, therefore completer directions for cooking -these edibles will be left for Part II. of this book, and instructions -will here be given only for the preparation of the potatoes, which he -will most certainly carry, and green corn, which, in its season, he -can obtain readily, if his cruise leads him through a farming country. -These two articles will form the canoeist's mainstay in the vegetable -line, and can be prepared in several appetizing ways. - - -Boiled Potatoes. - -Small or medium-sized potatoes are preferable to large ones. Choose -those with small eyes, as those with large eyes are generally about to -sprout and are of poor quality. Do not pare unless they are very old, -and in the latter case put them in cold water and allow it to boil. If -they are of unequal size cut the large ones, so that they will boil -evenly; wash, cut out bad places and eyes, and slice off a piece of -skin at each pointed end. Put, unless old, into enough boiling salted -water to cover them, and simmer steadily till a sliver will easily -pierce the largest. Strain when done, and set the pot near the fire, -shaking them occasionally to dry them. - - -Mashed Potatoes. - -After boiling, peel and mash thoroughly with the bottom of a large -bottle, working in pepper, salt, butter, and sufficient hot milk or -water to make them into the consistency of soft dough. If mashed in an -iron pot they will be discolored, but will taste just as good as if -mashed in tin or earthenware. - - -Roasted Potatoes. - -Wash and wipe them dry, and cut off the ends. Bury them in the ashes -till a sliver will easily pierce them. Do not make the common mistake -of putting them among the live coals of the fire, or they will be -burned, not cooked through. - - -Fried Cooked Potatoes. - -Peel and slice cold cooked potatoes, and put them into enough -"screeching hot" lard or pork fat to cover the bottom of the pan. Stir -frequently and fry slowly, seasoning with pepper and salt. - - -Fried Raw Potatoes. - -Wash, peel, and slice very thin. Put few at a time into enough boiling -fat to float the slices. If too many are put in at one time they will -chill the fat and will not fry evenly. Turn and fry a light brown on -both sides. When done remove with a fork, leaving as much grease as -possible, and shake them up in a covered dish to eliminate the grease -still further. - - -Stewed Potatoes. - -Cut cold boiled potatoes into pieces the size of a hickory nut, put -them into enough boiling milk to cover them, and let them simmer slowly -till the milk is nearly exhausted, stirring frequently to prevent -burning. Season with pepper, salt and butter. - - -Sweet Potatoes. - -Are cooked the same as Irish potatoes, but require longer time. See -time table in Part II. - - -Boiled Green Corn. - -The sweetness of corn is better preserved in the boiling if the outer -layer of husks only is stripped off. Turn back the inner husks and -strip off the silk, then replace the inner husks and tie the ends. Put -the corn into enough boiling salt water to cover it. Boil, if young, -twenty-five minutes; if old, nearly or quite twice as long. After -half an hour's boiling, an ear had best be removed occasionally and -the kernels prodded with a sliver, to see if they have cooked tender. -Overboiling spoils corn. Drain off the water as soon as they are done. - - -Fried Corn. - -Cut cold boiled corn from the cob, mix with mashed potatoes, and fry in -butter or pork fat. - - -Roasted Corn. - -Leave the ear in the husks, cover it well with the hot ashes, and let -it remain from forty-five minutes to an hour. - - -Stewed Corn. - -Cut the corn from the cob, put it into a pot, barely covering it with -cold milk. Season it with pepper and salt, and if common field corn, -with sugar. Cover and stew gently till very tender. - - - - -CHAPTER VI. - - COFFEE AND TEA.--MUSH, JOHNNYCAKE AND HOECAKE.--SLAPJACKS, CORN - DODGERS, ASH CAKES, BISCUITS, CAMP BREAD.--EGGS. - - -Coffee. - -THE simplest way to make good coffee is to put into the pot two -tablespoonfuls of the ground and browned berry to each cupful of the -beverage. Pour on cold water to the required amount, remove it from -the fire when it first boils up, let it stand a few moments in a warm -place, and then pour into the pot half a cup of cold water to settle it. - - -Coffee, No. 2. - -If the ground coffee is running low or the cook wishes to economize -and has plenty of time and utensils, I will give him a recipe which -requires much less of the berry to produce the required strength, as -follows: Put the dry coffee into the pot, and heat it, stirring it -constantly. Then pour over it one quart of boiling water to every two -tablespoonfuls of coffee, and set the pot where it will keep hot but -not boil. After standing ten or fifteen minutes it is ready to drink. - - -Tea. - -For most teas the right proportion is one tablespoonful of tea for -every teacup that is to be drawn and one "for the pot." The simplest -method of making it is to put cold water on the tea in the pot, set -over the fire and let it almost boil. Just as it begins to steam remove -it to a place less hot, where it will simmer and not boil for five -minutes. If it boils or simmers too long the tannin will be dissolved, -and the tea will have a disagreeable astringent taste. When the liquid -is all used out of the pot I do not throw away the "grounds," but -add one-half the quantity for the next drawing, and so on till the -pot is one-third full of grounds, when it is all emptied and the pot -thoroughly washed. - - -Cornmeal Mush. - -The main difficulties in making good cornmeal mush are the care -necessary to prevent the formation of lumps and the long time required -to cook it. The surest way to avoid lumps is to mix the meal first with -cold water enough to make a thin batter, and then pour this batter into -the pot of boiling water (slightly salted) very gradually, so as not to -stop the boiling process. Sufficient of the batter should be stirred in -to make a thin mush, and the latter should then be boiled until it is -of such consistency that it will hang well together when taken out with -a spoon. The longer it is allowed to boil the better it will be, and -if long boiling makes it too thick, add more boiling water. It can be -advantageously boiled two hours, but is eatable after twenty minutes' -boil. If it is sprinkled into the pot of boiling water dry, do so very -gradually and stir it constantly to prevent its lumping. - - -Fried Cold Mush. - -Cut cold cornmeal mush into slices half an inch thick, and fry on both -sides in boiling pork fat or butter. Or, dip each slice into beaten egg -(salted), then into bread or cracker crumbs, and fry. If fried in lard -add a little salt. - - -Oatmeal Mush. - -Is made the same as cornmeal mush, but must always be sprinkled dry -into the pot of boiling water. - - -Johnnycake. - -Make a thick batter by mixing warm (not scalding) water or milk with -one pint of cornmeal, and mix in with this a small teaspoonful of salt -and a tablespoonful of melted lard. Grease your bake-tins (described in -Chapter I.) thoroughly with lard or butter, set the Johnnycake batter -in one, cover over with the other, and bury the oven amongst the hot -coals and ashes of the camp-fire, heaping the coals around it so as -to have an equal heat on all portions of the oven. In twenty minutes -dig out the oven, open it with the pliers and test the Johnnycake. It -should be thoroughly baked in a good fire in from twenty to thirty -minutes. If the meal is mixed with scalding water it will be lumpy and -difficult to work into a batter. - - -Hoe Cakes. - -Johnnycake batter, thinned down with more warm water or milk, may be -fried the same as slapjacks. - - -Slapjacks. - -To properly cook slapjacks the frying pan should be perfectly clean and -smooth inside. If it is not, too much grease is required in cooking. -Scrape it after each panful is cooked, and then only occasional -greasing will be required, and this is best done with a clean rag -containing butter. Drop thin batter in with a spoon, so that the cake -will be very thin. Disturb it as little as possible, and when the cake -is cooked firm on one side, turn it and cook on the other. - - -Cornmeal Slapjacks. - -One quart of cold water is mixed with meal enough to make a thin -batter, one teaspoonful of salt and one or two teaspoonfuls of baking -powder having been stirred into the latter. The addition of one or two -well-beaten eggs will improve it. Cook on a very hot pan, as above. - - -Wheat Slapjacks. - -Make as above, except using wheat flour, and adding last of all one -heaping tablespoonful of melted lard or butter, thoroughly stirred in. - - -Hecker's Flour Slapjacks. - -Mix well one pint of Hecker's prepared flour with one-half pint of cold -milk or water. Cook as above. - - -Corn Dodgers. - -Mix one pint of corn meal, one small teaspoonful of salt and one -tablespoonful of sugar with warm (not scalding) water enough to make a -moderately stiff batter. Make into flat cakes about three-quarters of -an inch thick, and fry in _boiling_ fat till brown. Fried in bacon fat -and eaten with the fried bacon they are very palatable. - - -Corn Pone or Ash Cakes. - -If unprovided with the portable oven or bake tin recommended in Chapter -I., mix up a pint of corn meal with water and a pinch of salt into a -stiff dough, make into cakes, and set them on a clean, hot stone close -to the coals of a hot fire. When the outside of the cakes has hardened -a little cover them completely in hot ashes. In fifteen to twenty-five -minutes rake them out, brush off the ashes, and devour quickly. Any -ashes adhering after the brushing process can be readily removed by -cutting out the irregularities in the crust where they have lodged. The -writer has known a party of ladies, who could scarcely be induced to -taste these cakes at first, become so fond of them after a trial as to -insist upon having them three times a day for a week in camp. - - -Baking Powder Biscuits. - -Put one pint of flour into a deep vessel, mix into it two large -teaspoonfuls of baking powder[A] and a pinch of salt; then rub in one -small teaspoonful of lard or butter, lessening the amount of salt -if the latter is used, and add enough cold water or milk to make a -soft dough. Handle as little as possible, but roll into a sheet about -three-quarters of an inch thick, and cut into round cakes with an empty -tin cup. Lay the biscuits close together in a well-greased tin, and -bake a few minutes in the coals, as described above for Johnnycake. - - -Hecker's Flour Biscuits. - -Require only the mixing of the flour with water, and are then ready to -bake. - - -Quick Camp Bread. - -Make a biscuit dough as above, and roll it to a thickness of half an -inch. Grease a frying-pan and set it over the hot embers till the -grease begins to melt. Then put the dough into the pan and set it on -the fire, shaking it frequently to prevent the dough from adhering. -When the crust has formed on the bottom, take the bread out of the pan -and prop it up on edge, close to the fire, turning it occasionally to -insure its being baked through. Or, turn the bread in the frying pan -until it is cooked through. This bread will not keep soft long, and -the writer prefers, when depending for any length of time upon his own -baking, to make - - -Unleavened Bread. - -This is the kind almost wholly used by coasting vessels, and is cooked -as above in a frying-pan, even when there is a galley-stove with a -good hot oven on board the vessel. The dough is mixed up with a quart -of wheat flour, one teaspoonful of lard, a teaspoonful of salt and -sufficient water to make it stiff. It is then beaten or hammered -lustily on a board or smooth log until it becomes elastic. When cut up -into biscuit it can be baked in the portable oven among the coals. It -is called "Maryland Biscuit" along the Potomac and Chesapeake. - - -Fried and Boiled Eggs - -Are so easy to prepare that no instruction is necessary in these -familiar methods of cooking them. - - -Poached Eggs. - -Into a frying pan nearly full of boiling water containing a teaspoonful -of salt slip carefully the eggs one by one, breaking each previously -into a cup. Keep them on the surface of the water, if possible, and -boil gently three or four minutes, dipping up some of the water with a -spoon and pouring it over the tops of the eggs. Serve on toast. - - -Scrambled Eggs. - -Break the eggs into a cup to insure their freshness, and throw them -into the frying pan with a lump of butter and salt and pepper. Stir -over a fire of coals until they are almost hard. Do not break the yolks -at first. - - - - -PART II.--CAMP COOKERY. - - - - -CHAPTER I. - - OUTFIT.--GO LIGHT AS POSSIBLE.--CARRIAGE OF PROVISIONS AND - UTENSILS.--CAMP STOVES, ICE-BOXES AND HAIR MATTRESSES.--THE BED - OF "BROWSE."--HOW TO MAKE A COOKING RANGE OUT-OF-DOORS.--BUILDING - THE FIRE.--A USEFUL TOOL.--CONSTRUCTION OF COFFEE POT AND FRYING - PAN.--BAKING IN CAMP.--FUEL FOR CAMP-FIRE.--KEROSENE AND ALCOHOL - STOVES.--CAMP TABLE.--WASHING DISHES, ETC. - - -THE remarks given on outfit in Chapter I. of Part I. are, many of them, -as well adapted to camp as to canoe cookery. The utensils carried for -cooking in a permanent camp, and for more than one person, will of -course exceed in number those used by the canoeist, but there will be -few additional articles really necessary, even with the varied and -extensive bill-of-fare that the possibilities of a three weeks' camp in -one place suggest. Even if you have teams and lumber-wagons to carry -your outfit into the woods it is better to go light as possible. With -few things to find places for the camp can be kept neat and ship-shape, -and everything will be handy; while the chances are that a portion of -a large and varied outfit will be wasted. Two friends and myself go -regularly into camp for three weeks with no added utensils to those -mentioned in the canoe outfit except an iron pot and a Dutch oven, and -even these additions are seldom used. A large cooking outfit for a -camp can be best packed in a large pack basket, such as is generally -used in the Adirondacks and Maine woods; but these receptacles -are not waterproof, therefore I would recommend that the eatables -themselves be carried in waterproofed muslin bags, each variety having -its own bag. All together may then be packed in basket, chest or -knapsack, as desired. Butter will keep sweet longer in an earthen jar -with water-tight cover, as described on page 11, than in any other -receptacle I know of. It can be enveloped in a net and lowered to the -bottom of a lake or river, or set in a cold spring, or tucked away in -the coolest corner of a little cellar dug into a side hill and lined -with clean birch bark. If I carry a dozen or two of eggs into the woods -with me I let them ride in a tin pail along with plenty of corn meal, -and seldom find a broken one among them. - -A good many campers--and especially lady campers--think it necessary to -carry a camp stove; some people go into the woods with an ice-box and a -ton of ice; and others bring with them bedsteads and hair mattresses. -I do not camp with such people, and I think every true woodsman will -agree with me that these deluded persons do not enjoy to the full the -pleasure and wholesome exhilaration of real camp life. A bed of spruce -or hemlock browse, properly "shingled" and of a good depth, is the -cleanest, softest, most fragrant and healthful couch in the world. If -I never camped for any other reason, I would go once a year for the -express purpose of enjoying for a brief season the delicious odor and -natural elastic softness of this best of beds. - -I have never felt the need of ice or ice-box in all my camping -experience. A cold spring of water keeps my butter sweet, and I never -send to town for butchered meat; if I did perhaps I should find a -refrigerator useful. - -Now as to camp stoves. A camp of lumbermen will find a stove of -some sort a time-saving utensil, for but little time can be spared -from their work in the woods to prepare meals, and a dinner can be -unquestionably got quicker on a stove than with an open fire. But -to a party of pleasure outers whose time in camp is not of so great -importance, a camp stove is a superfluous piece of furniture. It is -unwieldy to carry, smutty to handle, and makes a camp look like a -summer kitchen in a back-yard. Every necessary culinary operation can -be performed equally well or even better without it, if the camper -knows how to properly make a cooking camp-fire. - -The fire, in summer, should not be made so close to the tent as to make -that sleeping and lounging place too warm, nor should it be made so far -away as to tire the cook from running back and forth with the cooking -utensils and grub. Two green logs, five or six feet long and eight to -twelve inches in diameter, of a nearly even thickness throughout, are -laid on a level piece of ground side by side, about a foot apart at -one end, and touching at the other, thus forming an elongated V. With a -hatchet hew them on their upper sides until the surface is level enough -to support pots and pans in safety. Between these logs build your fire. -This should not be done carelessly, but methodically and with patience. -Begin with only as many dry shavings as you can grasp in your hand. -When these are ablaze, add shavings and bits of dry wood of a little -larger size, and then those a little larger than the last, and so on, -increasing the size of the sticks very gradually and leading the fire -by degrees until it covers all the space between the logs. - -When the fire is well under way and blazing brightly at all points, -pile on it plenty of split sticks, short, and as near a uniform size as -possible, and let them all burn to coals before cooking is commenced. -If some of the sticks are large and some small, they will not burn -evenly, and by the time the larger ones have become coals, the coals -of the smaller ones will have become ashes. And if the sticks are -round instead of split, they will not catch fire so easily, and will -nest so close together as to give insufficient draft. Driftwood will -do to start a fire, but it should never be used after the blaze is -well going, because it burns to ashes instead of coals. The best coals -result from burning hard wood. Never put a cooking utensil on the fire -until the smoke and blaze have ceased. When you have a good bed of -coals set the coffee pot on near where the logs join, and the frying -pan, large pot, etc., where the logs are further apart. If there is -much wind, ashes will be blown about to some extent, and it is best to -always keep the open end of the "range" to windward, as the frying pan -is generally set on this end, while the coffee pot and other pots being -covered, can stand a shower of ashes without harm to their contents. -As fast as one dish is cooked, set it on one of the logs where it will -keep warm, and use the handy blacksmith's pliers to heap up the live -coals under other dishes that are not cooking fast enough. - -These pliers can be made by any blacksmith, and should be from twelve -to eighteen inches in length, and quite broad in the gripping part, -which may with advantage be curved to a slight angle. I always use -a frying pan without handle for compactness, and can lift it from -any side of the fire with the pliers, which are always cool. I even -grip the coffee pot with them and pour the coffee for the whole party -without touching it with my hands, saving many a scorch thereby. It -is a handy tool in making repairs to boats, and in various other ways -proves its value as a necessary part of the camp outfit. The coffee pot -should not have a spout, but a lip, riveted on, near its topmost edge. -The handle should also be riveted, and should set as near as possible -to the top of the pot. A wire bale may be attached for handiness in -lifting. - -The cooking range above described will suffice for nearly all branches -of camp cookery. On it one can fry, broil and boil. When a boil is to -be kept up for hours, however, as in cooking beans, greens, and some -soups and stews, it will be necessary to set up a forked stake at each -end of the fire, hang the kettle on a cross-piece between, and keep -up the fire beneath by constant feeding and attention. Do not let the -blaze mount so high as to burn or char the cross-piece. - -The fire for baking should be made apart from the range. A hole in the -ground a little more than deep enough to contain the bake-kettle or -Dutch oven should be dug, and of sufficient diameter to allow four or -five inches' space on each side of the oven when it is in the hole. -Build up a good fire in the hole, and when you have a large quantity -of hot coals and ashes, dig out all but a thick layer on the bottom, -set in your oven, and pack it all around and on top with the coals and -ashes. Cover the whole with a piece of turf or some earth. When baking -without an oven, as fish in clay, a bird in its feathers, or a 'possum -in its own hide, dig out nearly all the coals, put some green grass or -leaves in the bottom, then the fish, bird or beast, then more grass or -leaves, then coals and ashes, then earth, and lastly build a small fire -on top and keep it burning steadily. - -In all the baking recipes recommended in this book a certain time is -given for each operation. This time mentioned is only approximate, and -it will be found to vary a few minutes, according to the amount of coal -used, the kind of firewood, etc. The time necessary to bake a given -thing can only be learned exactly by practical experience; but this -experience will teach the cook all he needs to know after the first two -or three attempts. - -In closing my remarks on fires I would suggest that the best wood to -be obtained for cooking fires is that from hard wood trees that have -fallen in the woods or been cut down, and have lain long enough to -become well seasoned. If this is used the fire will stand any ordinary -rain, and the camper will not be compelled to resort to his alcohol -stove under shelter for any thing short of the equinoctial storm. If -wood is damp, a few drops of kerosene, gun oil or alcohol sprinkled on -it will be a valuable aid in starting a fire. - -I have no love for kerosene stoves. The alcohol "flamme forcé" is more -compact, gives a stronger heat (have two, set side by side), and is -perfectly clean. If, however, you must take along a kerosene stove, the -wind-protected kind manufactured by Adams & Westlake (5 East Fourteenth -Street, New York, and 78 Washington Street, Boston) will probably be -found the most suitable. Neither the kerosene nor the alcohol stoves -should be used when an outdoor fire can be built. - -A camp dining-table can be made by driving down four forked stakes in -the corners of an imaginary rectangle. Connect the end stakes with -cross-pieces, and lay planks from one cross-piece to the other. Make -it just high enough to get the legs and feet under comfortably when -sitting upon the ground, and build it away from the fire. A camp chest -makes a good table, so does a large log with one side hewed level. Each -member of a party that I frequently camp with has a tin or wooden box -in which fishing tackle, cartridges, tools, etc., are carried. When -dinner is prepared a piece of spare canvas is laid upon the grass, the -tin dishes and edibles are put upon this, then each man brings his box -to the particular corner of the cloth he selects, sits on the grass, -crosses his legs, and has each his individual table in his own private -box, the cover of which is large enough to hold a tin plate, tin cup, -knife and fork, etc. - -By all means wash the dishes immediately after each meal. You can smoke -your post-prandial pipe and do this at the same time. Have a pot or -kettle of water heating while you are eating, and if the frying pan is -dirty, fill it with water and let it boil over the coals awhile. Put -your dishes into the largest pail, pour hot water over them, tone it -down with cold water so you can handle them, and wash the dishes, the -least dirty first, with a sponge. Sapolio is good to scour them, but -sand is better. Soap is less often used by male campers in dish-washing -than it should be. It makes the work much easier. When washed, rinse -the tin-ware in cold water, drain and dry with a towel. Wring out the -sponge in clean water, and hang it on a bush ready for use again. - -Remove all refuse and leavings to a good distance from camp, and never -allow the vicinity of the tent to become littered up with tomato cans, -old cartridge shells, bones, feathers, corn-husks, etc. - - - - -CHAPTER II. - - SOUPS.--GENERAL REMARKS ON COOKING SOUPS.--SOUPS MADE OF MEAT, - VEGETABLES, DEER'S HEADS, SMALL GAME, RICE, FISH AND TURTLE. - - -SOUPS should be made in camp as often as the materials are at hand. -They are wholesome and invigorating, and not difficult to prepare; and -so many different kinds can be made that no camper's appetite need be -cloyed by lack of variety. Most canned soups are excellent, and the -directions for cooking which come with them should be closely followed. - -The time given for cooking soups in the recipes that follow may seem -unnecessarily long, but if it is done in a less time, it is at a loss -in the flavor. Fast boiling drives off considerable of the aroma of -the ingredients used, the water evaporates fast and requires constant -replenishing with boiling water, which compels the cook to have an -additional vessel always on the fire. Constant skimming is necessary, -and an occasional slight stirring will prevent any of the vegetables -from burning on the pot where but little water is used. - -Campers do not commonly have fresh meat in camp, unless in a portion -of the country where venison, buffalo or bear meat form a part of the -larder. With any one of these, or with beef, we can make what I will -call - - -Meat Soup. - -Use one pound of lean meat (cut into pieces the size of an egg) to -a quart of water. Put on the fire with the water cold, and let it -heat gradually and simmer rather than boil, skimming it constantly -and keeping the cover on the pot when this operation is not being -performed. If any cooked meat or bones are to be added, this should be -done after the soup has cooked three-quarters of an hour. From four and -a half to five hours are necessary for the soup to cook. Just before it -is done, season with salt and pepper. If made in an iron pot it should -be transferred as soon as done to a tin or earthen vessel. In cold -weather this soup may be kept fresh and sweet for a week and "warmed -over" as long as it lasts. - - -Vegetable Soup. - -Onions, potatoes, carrots, turnips, beets, parsnips, cabbage, -cauliflower, pumpkins, squash, etc., should be picked over, washed, -pared, and cut into small pieces from a quarter to a half-inch thick, -put into a pan of cold water, rinsed and drained. Tomatoes should be -scalded, peeled and sliced. Prepare a meat soup as above, and when it -has cooked four hours put in all your vegetables except potatoes, which -should be put in only about thirty minutes before the soup is done. -Stir the soup occasionally to prevent the vegetables from scorching or -sticking to the bottom of the pot, and skim frequently. When done take -out the vegetables, mash and return them to the soup, boil one minute, -season and serve. Canned corn or tomatoes may be used in this soup the -same as fresh vegetables. - - -Deer's Head Soup. - -Skin the head and split it in pieces, remove the eyes and brains, and -wash thoroughly in cold water. Then cook same as meat soup. - - -Small Game Soup. - -Squirrels, rabbits, and small game generally can be cleaned and split -and made into soup as above. When vegetables are added to soup made of -small game, the latter should be removed and strained, and the good -meat returned to the pot just before the vegetables are put in, leaving -out all the bones, skin, gristle, etc. - - -Rice Soup. - -Make a meat soup, with the addition of one sliced onion. Prepare the -rice (one-half pound to a gallon of water) by picking it over, washing -and draining, and stir it into the soup half an hour before it is done, -stirring frequently to prevent burning. - - -Bean Soup. - -Pick over two quarts of beans, wash, and soak them over night in -cold water. Scrape clean one pound of salt pork, and cut into thin -slices. Drain the beans, put them into six quarts of cold water, with -one tablespoonful of soda, and let them boil gently for half an hour, -skimming constantly. Then drain off all the water and put in the same -amount of fresh boiling water. Boil slowly for an hour and a half, -stirring frequently; then put in the pork. When the beans have become -tender enough to crack, take out the pork and mash the beans into a -paste with a wooden masher or the bottom of a large bottle. Then put -all back and boil slowly an hour longer. If no soda is used, longer -boiling will be necessary. Bean soup will burn if not constantly -stirred. Not much salt, but plenty of pepper should be used for -seasoning. - - -Pea Soup. - -Treat the peas exactly the same as the beans in the above recipe, -except as to the preliminary boiling in water with soda. Make the same -way as bean soup. Pea soup cools and thickens rapidly, therefore if -squares of fried bread are thrown upon the surface before serving, it -should be done quickly and while the bread is hot. Use more salt than -with the bean soup for seasoning, and boil gently or it will surely -burn. - - -Fish Soup. - -Cut up large fish, after it has been cooled from a previous cooking, -into small pieces, and stew it with a piece of salt pork for two hours. - - -Turtle Soup. - -Snapping turtles, "mud turtles" and all tortoises can be made into -appetizing soup. Cut their throats to kill them and then let them -bleed. Break the shell on the under side, cut out the meat, rejecting -the entrails, head and claws, and boil slowly for three hours with some -sliced onion. - - - - -CHAPTER III. - - FISH.--FISH BAKED, PLAIN AND STUFFED.--FISH GRAVY.--FISH - CHOWDER.--CLAM CHOWDER.--ORTHODOX CLAM CHOWDER. - - -THE subject of fish cookery belongs more to the canoeist than to -the general camper, for the reason that the former is so constantly -among them in their fluid home that he can readily catch a mess, and -easily cook them with his small means after he has caught them. That -is why nearly all the practical methods of cooking fish are given in -Chapter III. of Part I. of this book. There are, however, some ways of -preparing fish in camp that the canoeist will hardly attempt, for lack -of time or utensils, and these methods will be given here. - - -Plain Baked Fish. - -Dig a hole in the ground eighteen inches deep and large enough to -contain the fish; build a fire in it and let it burn to coals. Remove -the coals, leaving the hot ashes in the bottom, on which place a thick -layer of green grass. Put the fish on the grass, cover with another -layer of grass; then rake back the coals and loose earth and build a -small fire on top. In an hour the baking will be complete, the skin -will peel off and leave the flesh clean. A fish prepared this way need -not be scaled, but only disembowelled, as the scales will come off with -the skin after it is cooked. - - -Stuffed Baked Fish. - -Only a large fish should be cooked in this manner, as it is hardly -worth the trouble to stuff a small fish. Prepare a stuffing of bread -or cracker crumbs, with enough butter or lard to make the mixture -moist. Season with pepper and salt, and chop up with it one onion, and -a little summer savory or sage, if desired. Clean and wipe the fish -dry, put in the stuffing lightly and then sew up the opening. Lay the -fish in the bake-kettle or Dutch oven, rub it all over with butter or -lard and dredge it with flour, meal or some of the dry crumbs left -over from the stuffing. Or, lay thin strips of fat salt pork or bacon -on the top. Pour a little boiling water into the bottom to prevent the -fish adhering, close the bake-kettle and put it into the fire among the -hottest coals. In a very hot oven it should be done in forty minutes. -Remove the bake-kettle several times before it is done to baste it. -When cooked, serve with the following - - -Fish Gravy. - -Put the bake-kettle back on the fire after the fish is removed; stir -into the gravy left, gradually, two tablespoonfuls of flour. Let it -boil up once, season with pepper and salt, and pour over the fish. If -there are squeamish people in camp remove the "black specks" from this -gravy with a spoon. - - -Fish Chowder. - -Clean the fish and cut up all except the heads and tails into small -pieces, leaving out as many bones as possible. Cover the bottom of -the pot with slices of fat salt pork; over that a layer of sliced raw -potatoes; then a layer of chopped onions; then a layer of fish; on -the fish a layer of crackers, first made tender by soaking in water -or milk. Repeat the layers, except pork, till the pot is nearly full. -Every layer must be seasoned with pepper and salt. Put in enough cold -water to moisten the whole mass well, cover the pot closely, set over a -gentle fire, and let it simmer an hour or so. Cook it till it is rather -thick, then stir it gently, and it is ready to serve. Tomatoes may be -added as a layer after the onions. - - -Clam Chowder - -Can be made the same as Fish Chowder, using clams instead of fish, but -a large party of sea-beach picnickers will probably prefer the regular - - -Orthodox Clam Chowder. - -The first thing necessary is an out-door oven made with flat stones. -Start a rousing fire in this and let it burn until every stone is hot -all the way through. Then rake out the coals beneath, even to the -faintest cinder, so that there will be no smoky taste to the chowder. -Then put a couple of stout boughs across the open top of the oven, -and cover them with fresh seaweed an inch or two thick. Spread the -shelled clams on the seaweed, over them a layer of onions, then a layer -of sweet or Irish potatoes, or both, then green corn, then the fish -(cleaned and salted and mapped in a cloth, and either a bluefish or a -cod, if extra-orthodox), then a lobster, either alive or boiled. Now -cover the whole arrangement with a large cloth, and pile on seaweed -till no steam escapes. When it has cooked half an hour or so let the -company attack it _en masse_, uncovering it gradually as it is eaten, -so as to retain the heat in it as long as possible. The stones should -be extremely and thoroughly heated, or the chowder will be a failure, -and the cinders should be cleaned out, the chowder put on, and the -whole covered with great haste, so as not to give the stones a chance -to cool. - - - - -CHAPTER IV. - - MEATS AND GAME.--HASH.--PORK AND BEANS.--GAME STEW.--BRUNSWICK - STEW.--ROAST VENISON.--BAKED DEER'S HEAD.--VENISON - SAUSAGES.--STUFFED ROASTS OF GAME.--WOODCHUCKS, PORCUPINES, - 'POSSUMS AND PIGS. - - -SOME good recipes for cooking meats and game, which are not given in -Part I., are the following: - - -Frizzled Beef. - -Cut dried beef into very thin shavings, and put into a frying pan -nearly half full of cold water. Set over the fire and let it come to a -boil, then stir in a large lump of butter and enough flour to make a -good gravy. - - -Hash. - -Four pounds of cold boiled meat (not pork) or corned beef, free from -bone or gristle, one large parboiled onion, and two pounds of boiled -or baked potatoes are chopped and mixed together, seasoned with pepper -and salt, and stirred up with about a pint of hot water. Put enough -lard or butter into a frying pan to well cover the bottom when melted, -and when it is "screeching hot," put in the hash. Stir it for a few -minutes, then let it fry till it is brown on the bottom. Corned beef -hash requires little salt for seasoning. - - -Boiled Pork. - -Soak over night in cold water and put into a pot of cold water over the -fire when the boiling begins. Boil same as other meat (see page 27) and -save the cake of fat that rises when it is cold for frying purposes. -Turnips, cabbage, potatoes and greens are good boiled with the pork. -See table for boiling vegetables in the next chapter. - - -Pork Hash. - -Cut salt pork or bacon into small dice, and while it is frying over a -slow fire cut raw potatoes and onions into thin slices, put them with -the pork, cover the frying pan and cook for ten minutes, occasionally -stirring. - - -Pork and Beans. - -The right proportions are two quarts of beans to three pounds of pork. -Pick over the beans at night, wash them, and put them to soak in cold -water until the next morning. Then if only boiled pork and beans are -desired, drain the beans, and put them with the pork in the pot, just -cover with cold water, set over the fire (with the cover on the pot), -and boil till the beans are tender, skimming the scum off as it rises. -If baked beans are wanted parboil the pork and cut it into thin slices, -then drain the beans and boil as above. Put half the beans into the -bake-kettle, then the pork, then the remainder of the beans, and pour -over them half a pint of boiling water. Bake among the coals till -the top is crusted brown. If buried in the ground with a good supply -of coals it is best to put them in at night when going to bed, and -they will be done in the morning. If the bake-kettle is enveloped in -hot coals on the surface of the ground they will bake on the outside -quicker, but inside, where the pork is, they will not be baked at all. -This latter method, therefore, should only be used when in a hurry, and -in this case the pork should be scattered around in different portions -of the pot, and the beans left may be re-baked for another meal. - - -Game Stew. - -Cut up any kind of game, whether furred or feathered, into small -pieces, wash it, and put it in a pot with some pork cut into pieces -three inches square, and rather more than enough water to cover it all. -Let it boil for half an hour, skimming off the particles that rise to -the top. Then add four or five sliced onions, some parsley or summer -savory, salt and pepper, and boil slowly for an hour and a half. Half -an hour before it is done put in a few pared potatoes, cut to a uniform -size. - - -Brunswick Stew.[B] - -For a stew for five or six persons the following are the ingredients: -two-good-sized or three small squirrels, one quart of tomatoes, peeled -and sliced, one pint of butter or lima beans, six potatoes, parboiled -and sliced, six ears of green corn cut from the cob, one-half pound of -butter, one-half a pound of fat salt pork, one teaspoonful of black -pepper, one-half a teaspoonful of cayenne, one gallon of water, one -tablespoonful of salt, two tablespoonfuls of white sugar, one onion -minced small. Cut the squirrels into joints, and lay in cold water -to draw out the blood; put on the gallon of water, with the salt in -it, and let it boil for five minutes; put in the onion, beans, corn, -pork which has been cut into fine strips, potatoes, pepper and the -squirrels; cover closely, and stew two and a-half hours very slowly, -stirring the mass frequently from the bottom to prevent its burning. -Then add the tomatoes and sugar, and stew an hour longer. Ten minutes -before it is to be taken from the fire, add the butter, cut into bits -the size of a walnut, and rolled in flour; give a final boil, taste to -see that it is seasoned to your liking, and serve at once. - - -Flour Gravy. - -After stews have been taken from the pot stir a tablespoonful of flour -gradually into a small quantity of cold water, carefully breaking all -the lumps. Then pour this gradually into the boiling liquor left in -the pot from the stew, let it boil well two minutes, and serve. If -flour is sprinkled dry into boiling water it Will form into lumps at -once, no matter how much it is stirred. A tablespoonful of flour will -sufficiently thicken nearly a quart of liquor. If what is called "brown -gravy" is desired, heat the flour first in a frying pan, stirring it -till it is brown. - - -Roast Venison. - -The saddle is the best portion for roasting, and after this the -shoulder. Hang it by a cord over a huge bed of coals, or use the -crotched stakes, impaling the venison on the cross-piece. Insert thin -slices of salt pork or bacon in gashes cut with a knife where the flesh -is thick enough to admit of "gashing," or skewer them on with hard wood -twigs where it is not. Turn frequently. The flesh on the surface will -become hard by the time the roast is done, but this can be avoided by -covering it with buttered paper fastened on with wooden skewers. From -two to three hours are required for roasting. - - -Baked Deer's Head. - -Build a fire in a hole in the ground. When it has burned to a good bed -of coals put in the deer's head, neck downward, with the skin on but -the eyes and brains removed. Cover with green grass or leaves, coals -and earth, and build a new fire on top of all. In about six hours -exhume the head, remove the skin, and the baking is complete. This -method of baking applies as well to the head of any animal. - - -Forequarter of Venison. - -This portion is always tough, but may be utilized by stewing it, or -making it into - - -Venison Sausages. - -Chop up pieces of the forequarter, mix with half as much chopped salt -pork, season with pepper and salt, make into balls, and fry. - - -Stuffed Shoulder of Venison. - -If you are very "swell" campers-out, and have some port or Madeira -wine with you, you may stew the shoulder of venison in the following -manner: Extract the bones through the under side and make a stuffing as -follows: Chop up suet very fine, and mix it with bread crumbs, in the -proportion of half a pint of suet to a quart of breadcrumbs. Moisten -this with wine, season with pepper and allspice and fill the holes from -which the bones were taken. Bind firmly in shape with strips of clean -cloth, put in a large saucepan with part of a gravy made by boiling the -trimmings of the venison; add to this a glass of port or Madeira wine -and a little black pepper. Cover tightly and stew very slowly three or -four hours, according to the size. It should be very tender when done. -Remove the strips of cotton cloth with care, dish, and, when you have -strained the gravy, pour it over the meat. - - -Stuffed Game Roasted. - -Large birds (ducks or turkeys, etc.), rabbits, hares, woodchucks, -porcupines, opossums, and the like, may be stuffed with a dressing made -of salt pork and bread or crackers. Chop the pork very fine, soak the -bread or crackers in hot water and mash them smooth, and mix them with -the chopped pork. Season with pepper, a little salt, sage and chopped -onion. Sew up the game after stuffing with wire in two or three places, -and roast over hot coals. If wrapped in wet brown paper it may be -immersed in hot ashes and baked, if small, or may be baked the same as -fish. - - -Woodchucks and Porcupines. - -When properly cooked, are little inferior to any game. They must be -thoroughly parboiled before cooking, and then may be roasted or stewed. -A young wood-chuck or porcupine may be baked in the ground with the -hide on, after having been drawn, and is very palatable. - - -Opossums and Young Pigs - -Are roasted alike. After cleaning the opossum or pig stuff him with -bread crumbs, chopped onion and sage or summer savory for seasoning, -boiled Irish and sweet potatoes (the latter especially with the -'possum) and whole boiled onions being pushed in among the dressing. -Wire up the opening in two or three places, fold the legs down on -the body and wire them fast. Then cut a strong, straight, hard-wood -limb, and run it through the animal from stern to snout. This is to be -suspended from two crotched stakes over the fire, and, if smooth, the -'possum or pig cannot be turned on it, as the limb will turn inside the -animal. Therefore, in lopping off the twigs from the limb after it is -cut, leave half an inch or so of each twig to act as a barb, insert the -limb in the animal butt first, then give it a "yank" backward so that -the barbs may hold when it is desired to turn the animal to roast all -sides alike. Cut gashes in the thickest parts of the meat so that it -may roast evenly throughout. A 'possum or pig prepared as above may be -coated with clay and baked in the ground with plenty of coals in from -two to three hours. When roasted over the fire the drippings should be -caught and used to baste it. - - - - -CHAPTER V. - - PREPARATION OF VEGETABLES FOR COOKING.--TIME TABLE FOR COOKING - VEGETABLES.--CABBAGE, BEETS, GREENS, TOMATOES, TURNIPS, MUSHROOMS, - SUCCOTASH, ETC. - - -ALL vegetables must be carefully looked over. Remove the unripe or -decayed parts, and then wash in cold water. When to be boiled they -should be put in boiling salted water, and if necessary to replenish -the water before the cooking is complete, boiling water should be -always used. Keep the vessel covered, and drain the vegetables as soon -as done. Do not let the water boil long before the vegetables are put -in. Old and strong vegetables sometimes require boiling in two or three -waters. - -The following time table for cooking vegetables, culled from the -writer's scrap-book, is reliable: - - Potatoes, old, boiled, 30 minutes. - Potatoes, new, baked, 45 minutes. - Potatoes, new, boiled, 20 minutes. - Sweet potatoes, boiled, 45 minutes. - Sweet potatoes, baked, 1 hour. - Squash, boiled, 25 minutes. - Squash, baked, 45 minutes. - Shell beans, boiled, 1 hour. - Green peas, boiled, 20 to 40 minutes. - String beans, boiled, 1 to 2 hours. - Green corn, 25 minutes to 1 hour. - Asparagus, 15 to 30 minutes. - Spinach, 1 to 2 hours. - Tomatoes, fresh, 1 hour. - Tomatoes, canned, 30 minutes.[C] - Cabbage, 45 minutes to 2 hours. - Cauliflower, 1 to 2 hours. - Dandelions, 2 to 3 hours. - Beet greens, 1 hour. - Onions, 1 to 2 hours. - Beets, 1 to 5 hours. - Turnips, white, 45 minutes to 1 hour. - Turnips, yellow, 1-1/2 to 2 hours. - Parsnips, 1 to 2 hours. - Carrots, 1 to 2 hours. - -If a piece of lean salt pork is boiled with some of the above, they -will be sufficiently seasoned. If not, season with salt, pepper and -butter. - - -Potatoes and Corn. - -For all methods of cooking these vegetables, see Chapter V. of Part I. - - -Boiled Cabbage. - -Remove the outer and all bad leaves, examining carefully for insects, -and halve or quarter the cabbage, according to size. Wash, soak a -short time in cold water, and put in a covered pot of boiling salted -water. When it is tender and "smells good" it is done. Drain, and press -out the water, seasoning with salt, pepper and butter. The latter -should be omitted if it is boiled with pork. - - -Cabbage aux Legumes. - -Cut out the centre of a large cabbage, and fill the hole with small -potatoes, onions, parsnips, beets, etc. Cover with a cloth and boil -till tender. - - -Fried Cooked Cabbage. - -Have enough lard in the pan to just cover the bottom when melted. Chop -the cabbage, put into the melted lard and stir frequently till the -cabbage is piping hot, when it is ready to serve. - - -Succotash. - -Cut the corn from the cob and shell the beans. If string beans are -used, string and cut into half-inch pieces. The right proportion for -succotash is two-thirds corn to one-third beans. Put them into enough -boiling salt water to cover them. Stew gently till tender, stirring -frequently; then drain, add a cup of milk and a piece of butter the -size of an egg, and stir till it boils up once. Season to taste. - - -Boiled Beets. - -Winter beets must be soaked over night in water. Wash them, but do not -scrape or cut them, as they lose in color and quality by being cut. Put -them in boiling water enough to cover them well, cover and boil till -tender, which will take from one to three hours. Then put them in cold -water and rub off the skins quickly. If large, slice them; if young, -split lengthwise. - - -Greens. - -When in camp or on a cruise, a most delicious dish can be made of -boiled greens, of which a large variety of weeds and plants furnishes -the material. Dandelion leaves, nettles, milkweed, spinach, young beet -tops, turnip tops, mustard, narrow dock, mountain cow-slip, kale, -cabbage, poke, sprouts and other "weeds" are good. They should be -picked over carefully, washed in three or four waters, and soaked in -cold water half an hour; then drain and put in enough boiling salt -water to cover them. Press them down till the pot is full, as they -"boil away" and lose more than half in substance. Cover, and boil -steadily till tender. Then drain and press out the water. Season to -taste with butter, pepper and salt. Greens are good boiled with salt -pork, bacon, corned beef or ham. Put them in the pot in time to be done -with the meat. - - -Stewed Tomatoes. - -Peel by pouring over them boiling water, when the skin will easily -come off. Cut up, discarding unripe and hard parts. Put into a -pot, seasoning with butter, pepper, salt, and if very acid, two -tablespoonfuls of sugar. Cover, and stew gently. See time table. - - -Boiled Turnips. - -Wash and peel, and if old, pare off part of the "meat" next the skin. -Cut into pieces of a uniform size, soak in cold water half an hour, put -into enough boiling salt water to cover them, cover, and cook according -to time table. Season with butter, pepper and salt. Omit the butter if -they are cooked with meat. - - -Mushrooms. - -Edible mushrooms are found in clear, open, sunny fields and elevated -ground where the air is pure and fresh; poisonous ones are found -in woods, low, damp ground, in shady places and upon putrefying -substances. The edible kind are most plentiful in August and September, -and spring up after low lying fogs, soaking dews or heavy rains. They -first appear very small and of a round form, on a little stalk, the -upper part and stalk being then white. They grow very fast, and, as -the size increases, the under part gradually opens and shows a fringy -fur (called "gills") of a delicate salmon color. After the mushroom -is a day old this salmon color changes to a russet or dark brown. The -gills of the poisonous variety are red, green, blue, yellow or orange -red, and sometimes white, but they never have the delicate salmon color -of the edible mushroom. The latter have an agreeable odor, and the -poisonous have sometimes a similar odor, but generally smell fetid. The -flesh of the edible kind is compact and brittle; that of the poisonous -generally soft and watery. The skin of the former is easily peeled from -the edges, and the seeds or sprouts are for the most part roundish or -oval; the skin of the latter is not easy to peel and the seeds are -mostly angular. Some poisonous ones assume a bluish tint on being -bruised and others exude an acrid, milky juice. The mushroom should -have all of the above-named characteristics of the edible variety -before it is put in the pot, and it is safest not to select mushrooms -gathered by somebody else, as they change color after being picked -several hours, and the two kinds are then difficult to distinguish. -Finally, if a white peeled onion cooked with them turns black, or if -a silver spoon with which they are stirred while cooking turns black, -don't eat them; and if you don't know a salmon color from a yellow let -somebody gather them who does. - - -Stewed Mushrooms. - -Select mushrooms of uniform size. Wipe them clean with a soft cloth; -peel, commencing at the edge and finishing at the top; cut off the -lower part of the stem; put them into a tin or earthen vessel and -half cover them with cold water, and stew gently for fifteen minutes, -frequently stirring to prevent burning; season with pepper and salt. -When the stew is done stir into it one or more tablespoonfuls of -butter, previously cut in small pieces, and rolled in flour; stir -three or four minutes. Do not let it boil. - - -Fried Mushrooms. - -Prepare as directed for stewing; heat in a frying pan enough butter -to thinly cover the bottom; put in the mushrooms and fry both sides a -golden brown. - - -Broiled Mushrooms. - -Prepare as above, put on a broiler with gills uppermost, sprinkle on a -little salt and pepper and a tiny piece of butter, and hold over a bed -of coals. - - -Fried Beans. - -Put enough butter in a frying pan to just cover the bottom when melted. -When it is hot put in your beans, already boiled and drained, and fry -brown, stirring occasionally. - - - - -CHAPTER VI. - - BOILED RICE.--CRACKED WHEAT.--HOMINY GRITS.--BATTER CAKES.--RICE - CAKES.--PUDDINGS.--WELSH RAREBIT.--FRIED BREAD FOR SOUPS.--STEWED - CRANBERRIES. - - -Boiled Rice. - -PICK one pound of rice over carefully and wash it clean in one or two -cold waters, then drain and put it into a pot containing four quarts -of boiling water, and add four teaspoonfuls of salt; cover and boil -steadily for fifteen minutes, then drain off the water, empty the -rice, wipe out the pot, sprinkle a little salt over the bottom of it -and rub it with a dry cloth, finally emptying out the salt, replacing -the rice and setting the pot near the fire for fifteen minutes longer -to let the rice dry and swell. If a large pot is at hand a better way -after the rice has boiled fifteen minutes is to drain it as above, then -pouring the boiling water into the large pot, set in the dry rice in -the smaller one, which should be put in the larger one and all set over -the fire and the rice allowed to steam thoroughly dry, which will take -fifteen minutes. - -The writer followed the above recipe implicitly till he discovered that -nothing further is necessary to cook rice to his own particular taste -than the boiling fifteen minutes. Since making this discovery he has -omitted the further portion of the recipe in practice, but gives it -here for the benefit of those whose tastes may be more dainty than his -own. - - -Cracked Wheat. - -To one quart of the wheat add one tablespoonful of salt, and soak -over night in cold water enough to cover it. In the morning put the -wheat with the water it was soaked in into a pot, cover closely -and cook gently until soft--probably from one to one and one-half -hours--stirring frequently to prevent scorching. When necessary to -replenish the water add boiling water. - - -Hominy Grits - -Are cooked the same as cracked wheat, and are very wholesome. Coarse -hominy requires long boiling. - - -Batter Cakes. - -Put one quart of sifted flour in a deep dish, and mix with it one-half -teaspoonful of salt, two heaping teaspoonfuls of baking powder and one -teaspoonful of sugar. Add warm water (milk is better) sufficient to -make a thick batter. Then add two eggs, beaten light, and if they do -not thin down the batter sufficiently, add more water (or milk). Beat -thoroughly and cook immediately the same as slapjacks. - - -Rice Cakes. - -Into one quart of sifted flour stir enough water (or milk) to make a -medium thick batter; add two cups of cold boiled rice, one teaspoonful -of salt, and lastly, four eggs, beaten light. Beat thoroughly and cook -immediately the same as slapjacks. - - -Plum Pudding. - -Put into a basin one pound of flour, three-quarters of a pound of -raisins (stoned, if possible), three-quarters of a pound of fat of -salt pork (well washed and cut into small dice or chopped), and -two tablespoonfuls of sugar. Add half a pint of water and mix well -together. Dip a cloth bag large enough to hold the pudding into boiling -water, wring it out, and apply flour well to the inside. Put in the -pudding and fasten it up, leaving a little room in the bag for the -pudding to swell. Now place the whole in enough boiling water to cover -the bag, and boil two hours, turning the bag several times to prevent -its scorching against the bottom or sides of the pot. If necessary to -add water to keep the bag covered, add boiling water. When done take -the pudding from the pot, plunge it into cold water for an instant, and -then turn it out to be eaten. - - -Omaha Pudding. - -Mix in a deep dish one quart of sifted flour and one tablespoonful of -baking powder. Dissolve one heaping teaspoonful of salt in one half -pint of cold water (or milk), adding enough of the latter to the former -to make a very thick batter. Mix quickly and boil in a bag as above. - - -Batter Pudding. - -One quart of sifted flour in a deep dish worked into a smooth paste -with one quart of sweet milk; then mix in the yolks of seven eggs, -beaten well, one teaspoonful of salt and one-fourth of a teaspoonful of -baking powder dissolved in a little hot water. Stir hard and finally -work in quickly the whites of the seven eggs, which should previously -have been beaten into a stiff froth. Boil two hours in bags and leave -plenty of room for it to swell. - - -Corn Starch Pudding. - -Dissolve three tablespoonfuls of corn starch in a small quantity of -milk, add two eggs, beaten light, and a small pinch of salt. Heat -three pints of milk nearly to boiling, mix all together and boil four -minutes, constantly stirring. Dip a cup or basin in cold water to cool -it, and turn into it the pudding, which should be eaten with sugar and -milk when it is cold. - - -Baked Rice Pudding. - -Pick over and wash well one pint of rice and soak it two hours in -enough milk or water to just cover it. Then stir it into two quarts of -milk, one half pound of sugar, one teaspoonful of salt, and a small -quantity of nutmeg or cinnamon, if at hand. Put into the baking basins, -having first well greased them, and bake in the ground two or three -hours till it is done brown. - - -Creole Sauce. - -The juice of a lemon, three tablespoonfuls of sugar, ditto of tomato -catsup, one teaspoonful of mustard. Heat all to near the boiling point, -and use hot with meats or game. - - -Welsh Rarebit. - -Cut bread into slices about one inch in thickness, and pare off the -crust. Toast the slices slightly without hardening or burning and -spread with butter; cut slices of cheese not quite as large as the -bread, lay it on the bread, and toast all over the fire on a broiler. -Be careful that the cheese does not burn, and let it be equally melted. -Spread over the top a little mustard already prepared and seasoning of -pepper, and serve very hot. - - -Fried Bread for Soups. - -Cut stale bread into square pieces, and fry in boiling fat for an -instant. Take care it does not burn, removing it as soon as brown. - - -Stewed Cranberries. - -Pick the berries carefully; then wash them in cold water; drain. Put -them into fresh cold water and allow them to remain therein five or -ten minutes; drain. Then put the fruit into a well-covered pot (not -iron) with sufficient boiling water to cover the berries. Stew rather -quickly, stirring occasionally until soft. They should cook in from -twenty to thirty minutes. Five minutes before they are done stir in -sugar to taste. - - - - -CHAPTER VII. - - DISHES FOR YACHTSMEN.--MACARONI, BOILED AND BAKED.--BAKED - TURKEY.--PIE CRUST.--BROWN BETTY.--APPLE PUDDING.--APPLE DUMPLINGS. - - -FOR the benefit of Corinthian yachtsmen, recipes are here given for -some dishes which are rather too elaborate in preparation for camp -purposes, but which can be cooked readily in the yacht's galley, if it -be provided with a regular yacht's stove, having an oven, etc. - - -Boiled Macaroni. - -Wipe the macaroni carefully, and break it into lengths, put it into a -pot of boiling salt water, say ten times as much water as macaroni. -Boil fifteen to twenty minutes, or until tender. Take care that it does -not burst or become a pulp from excessive boiling; drain at once and -season with butter. - -If desired to impart the flavor of onion to macaroni boil with it two -onions for each pound of macaroni. The liquor drained from the macaroni -may be used for broth or soup. - -Boiled macaroni may be served with a white sauce, made as follows; -for one pound of macaroni put into a pot over the fire two ounces of -butter and two ounces of flour, stir until it becomes smooth, then -gradually stir in one quart of hot milk and water in equal parts, -season with pepper and salt, put in the macaroni, and let it remain -over the fire for one minute. - -Or, as soon as the butter and flour bubbles, gradually pour in one -quart of boiling water, stirring it until it becomes smooth; season -with pepper and salt; put in the macaroni and let it remain over the -fire for one minute. Have ready one or two onions, minced or shredded, -fried brown. Dish the macaroni and pour the fried onions over it. - -Boiled macaroni may be served with tomato sauce made as follows: -for one pound of macaroni put into a pot half a can of tomatoes, or -twelve large fresh ones, one half a pint of stock, gravy, or broth -of any kind, a little thyme or parsley, six whole cloves, a sliced -onion, pepper and salt. Cover and boil gently for one hour, stirring -frequently; drain and press the mixture through a sieve (an old pan -full of nail holes will do); then stir into it about two ounces of -butter and one ounce of flour, previously mixed smooth over the fire; -stir until it is well incorporated; pour it over the macaroni: sprinkle -on top grated cheese, and put it into the oven for five or ten minutes. - - -Baked Macaroni and Cheese. - -Boil and drain the macaroni and with it fill by layers a buttered -earthen dish, seasoning each layer with butter, grated cheese, mustard, -pepper, and salt; add bread crumbs for the top layer. Cover and put it -into the oven, and bake with a moderate heat for a half hour. Remove -the cover, and when the top is browned serve in the baking-dish. - -Minced fat pork may be used instead of butter. - - -Baked Turkey. - -Tame and wild turkeys are prepared and cooked alike. The time for -cooking is from fifteen to twenty minutes to the pound, but this -depends much upon the age of the bird; it must be well done to be -palatable. Success lies in cooking it long enough, and frequent basting. - -Put the turkey into a pan of cold water; rinse it inside and out in -three or four waters; in the last water but one dissolve a teaspoonful -of soda. Fill the body with this water; shake it well; pour it off and -rinse with fresh water; wipe it dry inside and out; rub the inside with -pepper and salt. Prepare a stuffing as follows; Mix into enough grated -bread crumbs to fill the craw and body of the turkey a half teaspoonful -of summer savory, thyme, or sage, four ounces of lard, four ounces of -butter, with enough warm water to make the mixture moist. - -Mix all thoroughly and stuff the craw and body with it; tie a string -tightly about the neck; sew up the incision; tie down the wings and -legs; then lay it on its back in the baking-pan; wet the skin and -season it with pepper and salt and dredge it with flour. Distribute on -the upper side small pieces of butter; put into the pan about a pint -of boiling stock or a quarter of a pound of butter; have a brisk fire; -put the pan into the oven and bake. Baste frequently, at least every -ten minutes; bake to a rich brown. If it browns too rapidly lay a sheet -of white paper over it until the lower part is done. When the turkey is -browned on the breast turn it over in the pan while in the oven. - -Pepper, salt, and dredge the back with flour, and bake until browned, -basting as above. When baked remove the strings from the neck and body; -put it into a hot dish and serve with a flour gravy, made as described -on page 62. - -The turkey may also be stuffed with sausage-meat, fresh oysters or -roasted chestnuts. - - -Pie Crust. - -All pie crust should be made in a cool place and handled as little as -possible during the process. The heat from the hand makes the crust -tough. The ingredients are: - -One quart of flour (sifted); one-fourth of a pound butter; one-half -teaspoonful salt; enough cold water to make a stiff dough. Sift the -flour into a deep wooden bowl or tin pan; put into it the salt; mix; -then the lard. With a keen chopping-knife cut up the lard into the -flour until it is thoroughly incorporated, with no lumps; wet with -cold water, stirring it in with a wooden spoon until it becomes a -stiff dough. Flour the hands and make dough into a lump with as little -handling as possible. - -Remove lump to well-floured kneading-board, and roll it out into a -sheet a fourth of an inch thick, always rolling from you, and with as -little pressure upon the rolling-pin as may be necessary. - -Into the rolled sheet stick small pieces of butter at regular -intervals. Dredge slightly with flour. Roll up the sheet, commencing to -roll from the side nearest you. Roll out, again buttering and dredging -until the butter is exhausted. If time will permit, when the butter has -been exhausted and the roll made up, lay it away in a cold place or on -the ice for twenty minutes. - -Place it again upon the floured kneading-board, roll out into a sheet -as hereinbefore directed. Butter the pie-plates; lay the paste lightly -within them, fitting it nicely. Trim off the paste neatly around the -edges of the pie-plates. Gather up the cuttings and roll them into a -separate sheet. - -If the pies are to have a top crust, cover the tops with the paste, -cutting neatly round the edges, and with a knife, spoon or the fingers -join securely the edges of the top and sides to prevent escape of -juices. Then with a sharp knife make three or four incisions about an -inch long in the center of the top crust. - -If the top crust is lightly brushed with sweet milk, it will brown -evenly. - -Bake in a moderate oven until a light brown. Be careful to have the -heat as great at the bottom as at the top of oven. If this is not -looked to, the lower crust will be uncooked and inedible. - -Should a richer crust be desired the proportions of lard and butter can -be doubled. - - -Brown Betty (Baked). - -The ingredients are: Cooking-apples, pared, cored, and sliced; -dry-bread crumbs, or well-toasted bread rolled into crumbs; sugar, -butter, and ground cinnamon. - -Grease well a deep baking-dish. Into the bottom of this put a layer of -prepared apples; sprinkle them lightly with sugar; scatter small pieces -of butter over this, then dust with ground cinnamon; over this place a -layer of bread crumbs from one-half to three-quarters of an inch thick; -over this apples, butter, and cinnamon, and continue this process until -the dish is full, or until sufficient material has been used. The top -layer must be crumbs, and on this must be scattered small pieces of -butter. If the top layer is moistened with a couple of tablespoonfuls -of milk it will brown more evenly. - -Put into a moderate oven and bake from a half to three-quarters of an -hour. - -When a fork will easily penetrate the apples it is cooked. Alden dried -apples may be substituted for the fresh fruit. - -It can be eaten hot or cold with butter, sugar, or sauce. - - -Baked Apple Pudding. - -Use the following ingredients: Apples pared, cored and sliced; one -quart sifted flour; three teaspoonfuls baking powder, incorporated with -the dry flour; one-half teaspoonful salt; two tablespoonfuls lard -(half butter is preferable); one pint milk (cold water will do). - -Have ready sugar, butter, and ground cinnamon. Put flour into a deep -dish or pan; mix into it the salt and lard; then add the milk, and work -the mixture with the hands to a smooth light dough. - -Roll the dough into a sheet about one-quarter of an inch thick. Have -prepared a well-greased baking-dish. Cover the bottom and sides of the -dish with rolled dough or paste, press it lightly against the sides and -bottom, and cutoff the edges above the dish. - -Put into the bottom of the baking-dish thus prepared a thick layer -of sliced apples, sprinkle them with sugar and ground cinnamon, then -another layer of apples treated in like manner, and so on successively -until the dish is full. The top layer of apples should have the -dressing of sugar and cinnamon, and be also sprinkled with small pieces -of butter. Wet the top layer with three or four teaspoonfuls of water, -and then sprinkle it lightly with dry flour. - -Take the remainder of the dough, roll it out thin, and cover the dish -with it, pressing the paste down round the edges of the dish to join it -with the paste that lines the sides. Make three or four incisions in -the cover with a sharp knife. - -Then put the dish into a moderate oven and bake from one to one and a -half hours. When a fork easily penetrates the pudding, it is cooked. -Eat hot with sauce. Alden dried apples, canned apples, canned peaches, -or fresh peaches pared, quartered, and the stones extracted may be -used. - - -Baked Apple Dumplings. - -The apples pared, cored and quartered. Prepare paste as directed for -Baked Apple Pudding above. - -When the paste is rolled, cut it into squares, and in the centre of -each square place the four parts of an apple; add to each apple a piece -of butter the size of a chestnut and a small sprinkle of sugar and -ground cinnamon. - -Envelop the apple in the paste, pressing the cut edges together. Place -the dumplings thus prepared into a well-greased baking-pan, cut edges -downwards. - -Bake a half to three-fourths of an hour in a moderate oven. When a fork -will penetrate the dumplings they are cooked. Apples dried by the Alden -process may be used. - - - - -HINTS. - - -COOKING IN IRON POTS.--Let nothing stand in an iron pot after it is -cooked, or it will become discolored and have an unpleasant taste. - -RUSTY KNIVES.--If knives become rusty, rub them with a fresh-cut potato -dipped in ashes. - -EMETIC.--Gunpowder dissolved in water is a good emetic. - -SAVE THE BACON GREASE.--After frying salt pork, bacon or fat meat, do -not discard the grease that is left in the pan. Keep a cup or small tin -pail, in which pour all residue. It will soon harden, and is just the -thing for frying slapjacks or potatoes in. - -IMPROVED RIVER WATER FOR DRINKING.--If you make tea do not throw out -the "grounds" after each drawing. In warm weather ordinary lake or -river water will taste very refreshing if poured into the pot where -tea-grounds have been left, and allowed to stand a few minutes before -drinking. - -SALT.--It is always best in cooking to use too little salt rather than -too much. Further salting can be easily done at any time, but it is -difficult or impossible to freshen anything that has been over-salted. - -BAKING POWDER.--In using baking powder it is always best to follow the -printed directions on the can as to the amount. The different makes of -baking powders have each a different strength. - -SPOONS.--On a canoe trip, where storage room is at a premium, one spoon -will suffice for all purposes. Let it be of iron, of "dessert" size. -Get a tinsmith to cut off two inches of the handle, and solder strongly -to the stump a tin cylinder one-half inch in diameter. There will be -no long handle to interfere with packing it in a small space, and if a -long handle is desired for skimming soups, stirring mush, etc., a stick -of any length can be instantly cut to fit the tin cylinder. - -FROZEN FISH should be soaked in cold water to thaw them before cooking. - -FISH-EATING DUCKS may be made palatable by parboiling them in water -with an onion in it. After parboiling them throw away the onion and -lay the ducks in cold water for half an hour, after which they may be -roasted, broiled, fried or stewed. - -SOFT VS. HARD WATER.--Beans, peas and other vegetables are best boiled -in soft water. Hard water can be made soft (if its hardness depends -upon the presence of carbonate of lime) by boiling it an hour and then -allowing it to cool, when most of the lime will be precipitated. - -BROILING.--Remember that it is better to broil before a fire than over -it, as by the former process the juices of the meat can be caught and -used as a dressing, while in the latter manner they are lost in the -fire and tend to give a smoky flavor by their ignition. In broiling, -the article should be turned frequently. - -FRYING.--The lard or fat used for frying should always be very -hot before the article to be cooked is put in. If little jets of -smoke issue from the top of the fat it is hot enough. If the fat is -insufficiently hot, anything cooked in it will taste of the grease, -while the moment a substance is dropped into fat at a great heat the -exterior pores are closed, and no grease penetrates it. - -MIXING INGREDIENTS.--Preciseness in the preparation of ingredients is -an important element of success in cooking. Guessing at proportions is -the practice of the lazy or indifferent cook. - -NEW IRON POTS.--Boil a handful of grass in a new iron pot, then scrub -it inside with soap and sand, fill it with clean water and let this -boil half an hour. It is then ready to use for cooking. - -TABLE OF APPROXIMATE WEIGHTS AND MEASURES.--The following table may be -of use. It is near enough to accuracy for cooking purposes:-- - - Three teaspoonfuls = One tablespoonful. - Four tablespoonfuls = One wine glass. - Two wine glasses = One gill. - Two gills = One tumbler or cup. - Two cupfuls = One pint. - One quart sifted flour = One pound. - One quart powdered sugar = One pound, seven ounces. - One quart granulated sugar = One pound, nine ounces. - One pint closely packed butter = One pound. - Three cupfuls sugar = One pound. - Five cupfuls sifted flour = One pound. - One tablespoonful salt = One ounce. - Seven tablespoonfuls granulated sugar = One half pint. - Twelve tablespoonfuls flour = One pint. - Three coffee cupfuls = One quart. - Ten eggs = One pound. - -YEAST.--A serviceable yeast for leavening bread may be made by mixing -flour and cold water into a thin batter. Set it away in a bottle until -it sours, when it is ready for use. - - - - -INDEX. - - Apple dumplings (baked), 87 - -- pudding (baked), 85 - Ash cakes, 38 - - Bacon, fried, 25 - -- grease should be saved, 88 - Bags, waterproof, for provisions and clothing, 13 - Baked apple dumplings, 87 - -- apple pudding, 85 - -- brown Betty, 85 - -- deer's head, 63 - -- fish, plain, 55 - -- -- stuffed, 56 - -- macaroni with cheese, 81 - -- rice pudding, 77 - -- turkey, 82 - Baking powder, 89 - -- -- biscuits, 39 - -- time necessary for, 47 - -- without a stove, 47 - Ballast, canned goods for, 15 - Batter cakes, 75 - -- pudding, 77 - Beans, fried, 73 - -- pork and, 60 - -- soup, 52 - Beds, camp, 43 - Beef, frizzled, 59 - Betty, brown, 85 - Biscuits, baking powder, 39 - -- Hecker's flour, 39 - -- Maryland, 40 - Blacksmith's pliers, 12, 46 - Blanketed oysters, 24 - Boiled cabbage, 68 - -- eggs, 40 - -- fish, 22 - Boiled fish roe, 23 - -- green corn, 32 - -- macaroni, 80 - -- meat, 27 - -- pork, 60 - -- potatoes, 30 - -- rice, 74 - -- turnips, 71 - Box for provisions, the canoeist's, 9-11 - Box for salt and pepper, 12 - Bread, fried, for soups, 78 - -- pilot, 15 - -- quick camp, 39 - -- unleavened, 40 - Broiled mushrooms, 73 - -- salt pork, 25 - -- steaks, 26 - Broiling hints, 89 - -- in a frying-pan, 26 - Brown Betty (baked), 85 - Brunswick stew, 61 - Butter jar, 11 - - Cabbage aux legumes, 69 - -- boiled, 68 - -- fried cooked, 69 - Cakes, ash, 38 - -- batter, 75 - -- hoe, 37 - -- rice, 76 - Camp bed, 43 - -- cellar, 43 - -- dining-table, 48 - -- fire, 44-48 - -- stove, 43-44 - Canned corn beef, 25 - -- food for canoe ballast, 15 - Canoe stove, 14 - -- -- Danforth's, 14 - Cellar, camp, 43 - Chest, provision, for canoeists, 9-11 - Chowder, clam, 57 - -- -- orthodox, 57 - -- fish, 57 - Clam chowder. (_See_ chowder.) - -- soup, 18 - Coffee, 34 - -- pot, construction of, 46 - Condensed provisions, 14 - Cooking in iron pots, 88 - Corn, boiled, 32 - -- fried, 33 - -- roasted, 33 - -- stewed, 33 - -- dodgers, 38 - -- pone, 38 - -- starch pudding, 77 - Corned beef, canned, 25 - Cornmeal mush, 35 - -- -- slapjacks, 37 - Crabs, hard shell, 23 - -- soft, 23 - Cracked wheat, 75 - Cranberries, stewed, 78 - Creole sauce, 78 - Crust, pie, 83 - - Damp wood, to start a fire with, 48 - Danforth fluid canoe stove, 14 - Deer's head soup, 52 - Dishes, washing, 49 - Driftwood for fires, 45 - Drinking river and lake water, 88 - Dumplings, apple (baked), 87 - Ducks, fish-eating, 89 - -- roast, 28 - -- stewed, 29 - - Eggs, boiled, 40 - -- fried, 40 - -- poached, 40 - -- scrambled, 41 - -- ham and, 26 - -- method of carrying to avoid breakage, 12, 43 - Emetic, 88 - - Fish, 20, 55 - Fish, baked, plain, 55 - -- -- stuffed, 56 - -- boiled, 22 - -- chowder, 57 - -- fried, 21 - -- gravy, 56 - -- planked, 21 - -- sauce, 22 - -- soup, 53 - -- skewered, 22 - -- caught in muddy streams, 20 - -- frozen, 80 - -- grubs in, 29 - -- roe, boiled, 23 - -- -- fried, 23 - -- should be killed as soon as caught, 20 - Fish-eating ducks, 89 - Fire, best fuel for, 45, 47 - -- for camp cooking, 44-48 - -- how to build, 45 - -- how to start with damp wood, 48 - -- of driftwood, 45 - Flamme forcé, 14, 48 - Flapjacks. (_See_ slapjacks.) - Flour gravy, 62 - Flour, self-raising, 15 - Folding stoves, 14 - Forequarter of venison, 64 - Fried beans, 73 - -- cold mush, 36 - -- cooked cabbage, 69 - -- -- potatoes, 31 - -- eggs, 40 - -- fish, 21 - -- -- roe, 23 - -- green corn, 33 - -- mushrooms, 73 - -- oysters, 24 - -- pigeons, 27 - -- raw potatoes, 31 - -- salt pork (or bacon), 25 - -- squirrels, 27 - Frizzled beef, 59 - Frogs, 29 - Frozen fish, 89 - Frying hints, 90 - Frying-pan, broiling in, 26 - -- handleless, 46 - Fuel for camp-fire, 45, 47 - - Game, 25, 29 - -- soup of small, 52 - -- stew, 61 - -- stuffed and roasted, 65 - Gravy, flour, 62 - -- fish, 56 - -- for stews, 62 - Grease, save the bacon, 88 - Green corn, boiled, 32 - -- -- fried, 33 - -- -- roasted, 33 - -- -- stewed, 33 - Greens, 70 - Grits, hominy, 75 - Grouse, roast, 28 - "Grub-box," canoeist's, 9-11 - Grubs in fish, 20 - - Ham and eggs, 26 - Hash, 59 - -- pork, 60 - Hard-shell crabs, 23 - Hard vs. soft water, 89 - Hares or rabbits, 28 - Hecker's flour biscuits, 39 - -- -- slapjacks, 38 - -- prepared flour, 15 - Hints, 88 - Hominy grits, 75 - Hoe cakes, 37 - - Ice-box, 44 - Ingredients, mixing, 90 - Iron pots, cooking in, 88 - -- -- new, 90 - - Johnnycake, 36 - - Kerosene stoves, wind-protected, 48 - Knives, rusty, 88 - - Macaroni, baked with cheese, 81 - -- boiled, 80 - -- sauce for, 80 - Maryland biscuit, 40 - Mashed potatoes, 31 - Measures and weights, table of, 90 - Meat, boiled, 27 - -- soup, 51 - Mixing ingredients, 90 - Mush, cold, fried, 36 - -- corn meal, 35 - -- oatmeal, 36 - Mushrooms vs. poisonous fungi, 71 - Mushrooms, broiled, 73 - -- fried, 73 - -- stewed, 72 - - New iron pots, 90 - - Oatmeal mush, 36 - Oil-stoves, wind-protected, 48 - Omaha pudding, 76 - Onion soup, 18 - Opossums, 65 - Oven, portable, 13 - Oyster soup, 18 - Oysters, blanketed, 24 - -- fried, 24 - - Pack baskets for carrying outfit, 43 - Pancakes. (_See_ slapjacks.) - Pea soup, 53 - Pepper and salt boxes, 12 - Pie crust, 83 - Pigeons, fried, 27 - -- stewed, 29 - Pigs, young, 65 - Pilot bread, 15 - Planked fish, 21 - Pliers, blacksmith's, 12, 46 - Plover, roast, 27 - Plum pudding, 76 - Poached eggs, 40 - Pone, corn, 38 - Porcupines, 65 - Pork and beans, 60 - Pork, boiled, 60 - -- broiled, 25 - -- fried, 25 - -- hash, 60 - -- selection of, 25 - Portable oven, 13 - 'Possums, 65 - Potatoes, boiled, 30 - -- fried (raw), 31 - -- fried (cooked), 31 - -- mashed, 31 - -- roasted, 31 - -- stewed, 32 - -- sweet, 32 - Pots, iron, cooking in, 88 - -- -- new, 90 - Powder, baking, 89 - Provisions consumed in a week's cruise, 16 - Pudding, apple (baked), 85 - -- batter, 77 - -- corn starch, 77 - -- Omaha, 76 - -- plum, 76 - -- rice, 77 - - Quail, roast, 27 - Quick camp bread, 39 - - Rabbits or hares, 28 - Rabbit, stewed, 28 - Range, out-door cooking, 44-46 - Rarebit, Welsh, 78 - Rice cakes, 76 - -- boiled, 74 - -- pudding, baked, 77 - -- soup, 52 - River water, improved for drinking, 88 - Roast ducks and grouse, 28 - -- green corn, 33 - -- potatoes, 31 - -- quail, snipe and plover, 27 - -- venison, 63 - -- woodcock, 28 - Rusty knives, 88 - - Salt and pepper boxes, 12 - -- in cooking, 88 - Sauce, Creole, 78 - Sausages, venison, 64 - Scrambled eggs, 41 - Self-raising flour, 15 - Shoulder of venison, stuffed, 64 - Skewered trout, 22 - Slapjacks, 37 - -- cornmeal, 37 - -- Hecker's flour, 38 - -- wheat, 37 - Small game soup, 52 - Snipe, roast, 27 - Soft crabs, 23 - Soups, 17, 50 - -- Brunswick, 17 - -- fried bread for, 78 - -- general remarks on making, 17, 50 - -- Huckins', 17 - Soup, bean, 52 - -- clam, 18 - -- deer's head, 52 - -- fish, 53 - -- meat, 51 - -- onion, 18 - -- oyster, 18 - -- pea, 53 - -- rice, 52 - -- small game, 52 - -- tomato, 19 - -- turtle, 54 - -- vegetable, 51 - Spoon, improved, 89 - Squirrels, fried, 27 - Steaks, broiled, 26 - Stew, Brunswick, 61 - -- of game, 61 - Stewed cranberries, 78 - -- ducks or pigeons, 29 - -- green corn, 33 - -- mushrooms, 72 - -- potatoes, 32 - -- rabbits, 28 - -- tomatoes, 70 - Stews, gravy for, 62 - Stove, camp, 43-44 - -- canoe, 14 - -- folding, 14 - Stuffed baked fish, 56 - -- game roasted, 65 - -- shoulder of venison, 64 - Succotash, 69 - Sweet potatoes, 32 - - Table, camp, 48 - -- of weights and measures, 90 - Tea, 35 - Tins for carrying provisions, 11 - Tomatoes, stewed, 70 - Tomato soup, 19 - Trout, skewered, 22 - Turkey, baked, 82 - Turnips, boiled, 71 - Turtle soup, 54 - - Unleavened bread, 40 - Utensils for camp cookery, 43, 46 - -- for canoe cookery, 9-16 - - Vegetables, remarks on, 67 - -- for a canoe cruise, 30 - -- time-table for cooking, 67-68 - Vegetable soup, 51 - Venison, forequarter of, 64 - Venison, roast, 63 - -- sausages, 64 - -- stuffed shoulder of, 64 - - Washing dishes, 49 - Water, hard vs. soft, 89 - -- river, improved for drinking, 88 - Waterproof bags for provisions and clothing, 13 - Weights and measures, table of, 90 - Welsh rarebit, 78 - Wheat, cracked, 75 - -- slapjacks, 37 - Woodchucks, 65 - Woodcock, roast, 28 - - Yachtsmen, dishes for, 80 - Yeast, 91 - - - - -FOOTNOTES: - -[A] See note on baking powder in the chapter of "Hints." - -[B] This is a favorite Virginia dish, of which the compiler of this -book has eaten, but which he has never cooked. The recipe here given is -said by an old Virginian to be reliable. - -[C] If the unopened can is put in boiling water, only about ten minutes -are necessary. - - - - -TRANSCRIBER'S NOTES: - - - Text in italics is surrounded with underscores: _italics_. - - Inconsistencies in spelling, hyphenation, grammar, and punctuation have - been standardized. - - - - - - -End of the Project Gutenberg EBook of Canoe and Camp Cookery, by -(AKA "Seneca") H. H. Soulé - -*** END OF THIS PROJECT GUTENBERG EBOOK CANOE AND CAMP COOKERY *** - -***** This file should be named 55705-8.txt or 55705-8.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/5/7/0/55705/ - -Produced by David E. 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