,canoe and ,camp ,cookery3 ,a ,,practical ,,cook ,,book ,,for ,,canoeists1 ,,corinthian ,,sailors ,,and ,,outers4 ,by ,,seneca4 ,,new ,,york3 ,,forest ,,and ,,stream ,,publishing ,,co41 #ahhe4 ,copyright1 ,,forest ,,and ,,stream ,,publishing ,,co4 #ahhe4 ,,contents4 ,,part ,i4--,,canoe ,,cookery4 ,,chapter ,i4 ,page4 ,outfit for ,cooking on a ,cruise4--,value of a ,single ,receptacle for ,everything ,necessary to ,prepare a ,meal4--,the ,canoeist's ,grub ,box4--,the ,same as a ,seat4--,water-tight ,tins4--,necessary ,provisions and ,utensils4--,waterproof ,bags for ,surplus ,provisions4--,portable ,oven4--,canoe ,stoves4--,folding ,stoves a ,nuisance4--,hints for ,provisioning for a ,cruise4 #i ,,chapter ,,ii4 ,soups4--,canned ,soups4--,the ,brunswick ,goods ,cheap1 ,wholesome and ,convenient4--,huckins' ,soups4--,oyster1 ,clam1 ,onion and ,tomato ,soups4 #ag ,,chapter ,,iii4 ,fish4--,fish ,caught in ,muddy ,streams4--,kill your ,fish as soon as ,caught4--,fish ,grubs4--,fish ,fried1 ,planked1 ,skewered and ,boiled4--,fish ,sauce1 ,fish ,roe1 ,shell ,fish4 #bj ,,chapter ,,iv4 ,meats and ,game4--,salt ,pork4--,ham and ,eggs4--,broiling and ,boiling ,meats4--,pigeons1 ,squirrels1 ,ducks1 ,grouse1 ,woodcock1 ,rabbits1 ,frogs1 etc4 #be ,,chapter ,v4 ,vegetables4--,potatoes and ,green ,corn1 ,boiled1 ,fried1 ,roasted and ,stewed4 #cj ,,chapter ,,vi4 ,coffee and ,tea4--,mush1 ,johnnycake and ,hoe ,cake4--,slapjacks1 ,corn ,dodgers1 ,ash ,cakes1 ,biscuits1 ,camp ,bread4--,eggs4 #cd ,,part ,,ii4--,,camp ,,cookery4 ,,chapter ,i4 ,outfit4--,go ,light as ,possible4--,carriage of ,provisions and ,utensils4--,camp ,stoves1 ,ice-,boxes and ,hair ,mattresses4--,the ,bed of ,browse4--,how to ,make a ,cooking ,range ,out-of-doors4--,building the ,fire4--,a ,useful ,tool4--,construction of ,coffee ,pot and ,frying ,pan4--,baking in ,camp4--,fuel for ,camp-fire4--,kerosene and ,alcohol ,stoves4--,camp ,table4--,washing ,dishes1 etc4 #db ,,chapter ,,ii4 ,soups4--,general ,remarks on ,cooking ,soups4--,soups ,made of ,meat1 ,vegetables1 ,deer's ,heads1 ,small ,game1 ,rice1 ,fish1 and ,turtle4 #ej ,,chapter ,,iii4 ,fish4--,fish ,baked1 ,plain and ,stuffed4--,fish ,gravy4--,fish ,chowder4--,clam ,chowder4--,orthodox ,clam ,chowder4 #ee ,,chapter ,,iv4 ,meats and ,game4--,hash4--,pork and ,beans4--,game ,stew4--,brunswick ,stew4--,roast ,venison4--,baked ,deer's ,head4--,venison ,sausages4--,stuffed ,roasts of ,game4--,woodchucks1 ,porcupines1 ',possums and ,pigs4 #ei ,,chapter ,v4 ,preparation of ,vegetables for ,cooking4--,time ,table for ,cooking ,vegetables4--,cabbage1 ,beets1 ,greens1 ,tomatoes1 ,turnips1 ,mushrooms1 ,succotash1 etc4 #fg ,,chapter ,,vi4 ,boiled ,rice4--,cracked ,wheat4--,hominy ,grits4--,batter ,cakes4--,rice ,cakes4--,puddings4--,welsh ,rarebit4--,fried ,bread for ,soups4--,stewed ,cranberries4 #gd ,,chapter ,,vii4 ,dishes for ,yachtsmen4--,macaroni1 ,boiled and ,baked4--,baked ,turkey4--,pie ,crust4--,brown ,betty4--,apple ,pudding4--,apple ,dumplings4 #hj ,,hints4 #hh ,,preface4 ,a ,,book in the writer's possession1 entitled ,camp ,cookery1 contains the following recipe3 ,,boiled ,,green ,,corn4--,boil twenty-five minutes1 if very young and tender4 ,as it grows older it requires a longer time4 ,send to the table in a napkin4 ,the writer of the above is a good housewife4 ,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 in1 instead of fresh and cold2 and1 like the careful cook that she is1 she tells the camper to send the ears to the camp table in a napkin4 ,the faults of the above recipe are the faults of all recipes furnished by the majority of books on out-door life4 ,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 despatch2 and they commend to the camper dishes that require materials and utensils for their preparation which are seldom at hand in the field and forest4 ,the object of this little volume is to give to the ,corinthian cruiser and the camper some practical recipes for simple but substantial dishes1 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 camping4 ,the first part1 ,canoe ,cookery1 instructs in such dishes as the limited outfit of the canoeist or camper who packs his dunnage afoot will admit of1 while the second part1 ,camp ,cookery1 deals with the more elaborate menu that can be prepared when ease of transportation will allow the carriage of a more extensive supply4 ,few of the recipes given are original with the compiler4 ,some have been obtained from trappers and hunters1 others from army and navy cooks1 and a few from cook books2 but all have been practically tested in camp or on a cruise by the writer1 whose pleasure in out-door cooking is only equalled by his delight in out-door life4 ,,canoe ,,and ,,camp ,,cookery4 ,,part ,i4--,,canoe ,,cookery4 ,,chapter ,i4 ,,outfit ,,for ,,cooking ,,on ,a ,,cruise4--,,value ,,of ,a ,,single ,,receptacle ,,for ,,everything ,,necessary ,,to ,,prepare ,a ,,meal4--,,the ,,canoeist',s ,,grub ,,box4--,,the ,,same ,,as ,a ,,seat4--,,water-,,tight ,,tins4--,,necessary ,,provisions ,,and ,,utensils4--,,waterproof ,,bags ,,for ,,surplus ,,provisions4--,,portable ,,oven4--,,canoe ,,stoves4--,,folding ,,stoves ,a ,,nuisance4--,,hints ,,for ,,provisioning ,,for ,a ,,cruise4 ,,for canoe cruising a certain amount of food supplies and the necessary utensils for cooking should be carried in a single box or chest1 so that when one cooks a meal on board he may have in one receptacle everything necessary for preparing a meal1 and when going ashore for his repast he can take in his hands everything requisite at one journey4 ,if on a long cruise the large portion of his food supply may be kept in different parts of the canoe1 but the box should contain sufficient for at least three meals1 and can be replenished from the larger store when stopping for the night or at a camping place for any length of time4 ,the larger the box that his stowage room will allow the greater will be the comfort of the canoeist4 ,the box may be made of wood1 tin or galvanized iron4 ,the former costs but little1 can be made by the cruiser himself1 and if properly made and properly taken care of1 should answer the purpose2 but a box of either japanned or painted tin or galvanized iron will stand much knocking about without fracture1 and is therefore preferable when its expense is no objection4 ,of course it must be water-tight1 and if made of wood the nicest joining and dove-tailing must be done1 and it should be varnished inside and out with shellac or boat varnish4 ,arbitrary dimensions cannot be given because of the varying sizes of canoes and the different amounts of provisions carried on cruises1 therefore let each canoeist first determine what amount and variety of eatables he will carry1 and then construct the box according to his needs and his stowage room in the cockpit4 ,if made of wood quarter inch or #e_/af stuff 7pine7 will do1 and if the box is to be used as a seat the top and bottom pieces should be heavier1 say #c_/h of an inch4 ,the cover should be two inches deep and the handle by which the box is carried should be a thin1 wide1 flat strap tacked to the cover4 ,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 piece1 carried over the cover and fastened by a hook to an eye in the other end piece in reach of the hand1 so that the cover may be removed and articles obtained from the box without taking it from under the deck4 ,if used as a seat the cover may be hinged on one side and two hooks fastened at the ends on the other1 and for the back rest two pieces of three-quarter inch pine are screwed to the sides1 running aft horizontally six or eight inches from the aftermost end of the box1 holes being bored in them an inch apart athwartship and cut opposite each other1 through which a quarter-inch brass rod is passed for the back rest to play on4 ,as the lower end of the back rest strikes the end of the box near the floor when in use1 it may be slanted as inclination demands by changing the brass rod from one set of holes to another4 ,illustration ,to carry the provisions in the box so that they will not mix or spill1 several water-tight tins should be used4 ,the ,consolidated ,fruit ,jar ,company1 #di ,warren ,street1 ,new ,york1 makes tin screw-tops for jars and canisters that are perfectly water-tight4 ,send for several of these tops1 of assorted sizes1 and have a tinsmith make the tin cans of the dimensions you desire1 so that they will nest in the box closely4 ,the same company will also furnish you with a pint or quart earthen jar with water-tight screw-top1 in which butter may be kept sweet for a long time in hot weather1 and which may be enveloped in a net and lowered to the bottom of the river or lake without fear of its leaking4 ,in the tin cans may be carried coffee1 tea 7or cocoa71 sugar1 flour 7or meal71 rice and alcohol4 7,a special screw-top is made for fluid cans47 ,pepper and salt are in small spice boxes with two covers1 the one underneath being perforated4 ,eggs are safest carried in the tins with the flour1 coffee and rice2 bread and bacon 7or salt pork7 are wrapped in macintosh and put near the top of the chest2 the vinegar goes in a whisky flask 7mark it to avoid mistakes71 and canned goods1 condensed milk1 baking powder1 etc41 in their own cans4 ,the alcohol stove and utensils necessary to cook a meal should go in the box1 such as coffee pot1 cup1 fork1 knife1 spoon1 frying pan and plates4 ,the coffee pot should be of small size1 with handle and lip riveted4 ,if soldered1 they are likely to melt off4 ,cups or plates should be of tin or granite ware4 ,the fork and knife have their sheaths of leather inside the box cover4 ,the plates should nest in the frying pan1 which should have no handle1 and is fastened inside the chest cover by two buttons1 so that it may be readily released4 ,next the knife and fork have a sheath for a pair of small blacksmith's pliers4 ,this instrument serves as a handle to the frying pan and a lifter for everything on the fire1 and can always be kept cool4 ,a three-quart tin or granite ware pail is necessary for stews1 and two smaller ones may be nested in it1 of two-quart and three-pint capacity1 respectively4 ,put the can of condensed milk in the smallest pail4 ,it will be out of the way1 and won't make the rest of the things in the chest sticky4 ,if you carry potatoes1 onions or other vegetables1 always have enough in the chest for three meals4 ,the surplus supplies of provisions1 such as vegetables1 extra bread1 crackers1 flour1 meal1 pork or bacon1 etc41 should be carried in waterproof bags1 and they can then be stowed wherever necessary to properly trim the canoe4 ,these waterproof bags may be used also for clothing and blankets4 ,they are made of unbleached muslin1 sewn in a lap seam1 with a double row of stitches4 ,when sewn they are dipped in water and slightly shaken to remove the drops1 and then while wet a mixture of equal parts of boiled oil1 raw oil and turpentine is applied to the outside with a brush4 ,this takes about a week to become thoroughly dry1 and then another coat is put on without dampening the cloth1 and if a little liquid drier is added to the mixture1 this coat will dry in four or five days4 ,having prepared several bags1 the provisions1 clothing1 blankets1 etc41 are put in the bag1 and its mouth is inserted in that of another bag of the same size1 the latter being drawn on like a stocking as far as it will go4 ,if several bags are used instead of one or two large ones1 the canoe can be trimmed and packed to better advantage4 ,a canoeist's portable oven is made of two small basins1 one of which has ears riveted to its rim1 so that when it is placed bottom up on the other the ears will spring over the rim of the second basin1 thus making an oven that is not air-tight1 allowing gases to escape4 ,the basins should be made of sheet-iron1 and1 as their interiors can easily be kept clean1 they answer very well for soup dishes4 ,instructions for baking in them will be given later on4 ,these should not go in the provision chest1 as they will smut everything with which they come in contact4 ,butter1 ,i have found1 keeps better in its jar outside of the chest than in4 ,outside1 too1 are kept a small jug of molasses1 and a jug of fresh water1 if cruising on the briny4 ,there is no perfect canoe stove4 ,the flamme forc is probably as good as any4 ,it takes up a little more room than the folding pocket variety1 and it does not give more heat2 but it burns for a longer time1 and is not top-heavy when a heavy pot or pan is set on it4 ,for cooking in large utensils have three of these flamme forc alcohol lamps1 light them and place them side by side1 and you can cook in this way a dozen slapjacks at once on a big griddle1 if you like4 ,danforth1 the fluid man1 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 frequent2 but unfortunately it is not4 ,beware of folding stoves to use ashore and burn wood in4 ,they are the greatest possible nuisances--smutty1 red-hot and cumbersome4 ,don't carry an oil stove4 ,but if you really must1 put the nasty thing in a large bucket1 and only remove it from this receptacle when absolutely necessary4 ,now as to eatables in general1 besides what ,i have already mentioned1 condensed milk is a good thing1 but condensed coffee1 condensed eggs and condensed beef are abominations4 ,self-raising or ,hecker's prepared flour1 wheat1 rye1 ,indian or ,graham1 is easily made into bread and slapjacks4 ,the directions come with the packages4 ,pilot bread will keep an indefinite time1 and is not so unpalatable as hard-tack4 ,indian meal is very nutritious and easily made up1 as it requires nothing to lighten it2 scald it before using when it is not fresh4 ,canned tomatoes1 corn1 fruits1 beans1 soups1 salmon1 etc41 are easy to prepare1 and can be stored as ballast in the canoe4 ,mr4 ,hicks1 of the ,toronto ,canoe ,club1 prepares certain kinds of food in cans for ballast as follows1 according to the ,american ,canoeist3 ,get a number of flat square tin cans made like oyster cans1 of a handy size to lie under your floor boards4 ,then cook a turkey1 some chickens1 a sirloin of beef1 etc4 ,cut the hot meat up into large dice-shaped pieces1 and put it in the tins hot1 then pour melted fat in till the tins are full1 and then solder them tight4 ,get as much meat in as you can before putting in the fat4 ,put up fruit in square flat cans in the same way4 ,there is your ballast1 and heavy stuff it is4 ,when the provisions run short let the crew feed on the ballast4 ,the preparation described is far more nutritious than canned corned beef1 is more palatable1 and will keep indefinitely--that is1 throughout a very long cruise4 ,i have not tried this method of preserving provisions1 but the theory is excellent1 and ,i do not see why it would not be a feasible scheme4 ,the ,brunswick canned soups are the cheapest made1 are easily prepared and as wholesome as any2 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 desiccated4 ,dried beef1 corned beef1 lemons and sardines make good additions to an outfit4 ,potatoes1 onions and other vegetables should be procured en route as needed1 if possible4 ,as it may puzzle some neophytes to know how much of each article of food to take on a cruise1 ,i give below the exact amount of provisions ,i carried on a cruise of a week last autumn4 ,i did not run short of anything at the end of the week1 but ,i had not provisions enough left for three square meals3 #a lb4 sugar 7cut loaf72 #a_/h lb4 tea2 #a lb4 flour2 #a-a_/b lbs4 crackers2 #a_/b lb4 lard2 #a_/b lb4 rice2 #a_/b lb4 bacon2 #c_/d lb4 coffee2 #a lb4 butter2 #a can condensed milk2 #c loaves bread2 #c_/d peck potatoes2 #a_/b peck meal2 #a pint molasses2 #b oz4 pepper2 #a bottle pickles2 #a bottle yeast powder2 #a qt4 salt4 ,,chapter ,,ii4 ,,soups4--,,canned ,,soups4--,,the ,,brunswick ,,goods ,,cheap1 ,,wholesome1 ,,and ,,convenient4--,,huckins' ,,soups4--,,oyster1 ,,clam1 ,,onion1 ,,and ,,tomato ,,soups4 ,,canoeists will hardly take the time and trouble to make soups out of meats and vegetables1 unless they are in a permanent camping place for some length of time4 ,nearly all soups require several hours to cook properly1 as they must be boiled very slowly to retain the aroma of the ingredients used4 ,canned soups1 therefore1 are the handiest for the canoeist or single-hand cruiser4 ,i can recommend the ,brunswick variety as cheap1 convenient1 wholesome and easy to prepare if the directions on the cans are implicitly followed4 ,any variation from these instructions1 however1 is certain to result in an unpalatable mess4 ,the higher priced soups1 ,huckins' and other varieties1 are more like home-made soups than the ,brunswick kind1 and hence a fastidious taste will prefer them4 ,they are bulkier to carry1 but are quite as easily prepared1 and ,i would recommend those made by ,huckins as especially good4 ,the great objection to them is their high price4 ,there are a few good soups that can be prepared from materials readily accessible to the canoeist1 and in a comparatively short time4 ,these are3 ,oyster ,soup4 ,put a quart of milk and a piece of butter as large as an egg into the pot and heat gradually4 ,when hot1 stir in the strained liquor of one pint of oysters1 very gradually1 to prevent the milk from curdling1 then one-quarter pound of crushed crackers or bread crumbs4 ,when it has come to a boil put in the oysters 7one pint71 and let it cook till the edges of the oysters curl up1 when it should be seasoned and served4 ,clam ,soup4 ,exactly the same as oyster soup1 using clams instead of oysters4 ,onion ,soup4 ,put three tablespoonfuls of butter in a frying pan1 cut six large onions in slices1 and stir them into the butter over the fire till they begin to cook4 ,then cover tight and set them where they will simmer slowly for half an hour4 ,put a quart of milk with a tablespoonful of butter on to boil1 and while this is doing stir into the onions a tablespoonful of flour while they are simmering4 ,turn the mixture into the boiling milk and cook quarter of an hour1 seasoning with salt and pepper4 ,if an old tin pan is handy that you can use for the purpose1 the soup will be improved by knocking small holes in the bottom of the pan1 thus making a colander1 and straining the soup through it1 afterwards adding the well-beaten yolks of four eggs and cooking three minutes longer4 ,tomato ,soup4 ,mix one tablespoonful of flour and a piece of butter the size of an egg into a smooth paste1 and if you have onions1 chop up fine one medium-sized one4 ,prepare about one pound of tomatoes by scalding1 peeling and slicing them 7the same amount of canned tomatoes may be used71 and put all the ingredients with a pinch of salt into one pint of cold water4 ,boil gently for an hour1 stirring frequently enough to dissolve the tomatoes and prevent burning1 then stir in one cup of boiled milk1 and let it come again to a boil1 constantly stirring4 ,season and serve4 ,the soup will be good if the milk is omitted4 ,,chapter ,,iii4 ,,fish4--,,fish ,,caught ,,in ,,muddy ,,streams4--,,kill ,,your ,,fish ,,as ,,soon ,,as ,,caught4--,,fish ,,grubs4--,,fish ,,fried1 ,,planked1 ,,skewered1 ,,and ,,boiled4--,,fish ,,sauce1 ,,fish ,,roe1 ,,shell-,,fish4 ,,fish should naturally have a prominent place in the canoeist's larder4 ,few streams that he will navigate are entirely destitute of edible fish1 and a few minutes spent in angling will amply repay the cruiser4 ,fish caught out of muddy streams have an unpleasant taste1 and their flavor can be improved by soaking them half an hour or more in strong salted water4 ,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 knife1 not only in justice to the fish1 but because he tastes better1 for the same reason that a butchered steer is preferable to one smothered to death4 ,you may find grubs in fish along the backbone in ,july and ,august4 ,you will generally remove them by taking out the backbone and its branches4 ,but if you don't get them all out1 never mind2 they are good to eat2 but if any one of the party is squeamish1 tell him you have got them all out anyway3 he won't know any better after they are cooked4 ,it is supposed that everybody has known how to clean fish ever since he was a schoolboy1 so we will proceed at once to the instructions for cooking4 ,fried ,fish4 ,small fish may be fried whole1 but large ones should be cut up4 ,have enough pork fat or lard bubbling hot in the frying-pan to well cover the fish4 ,smear the fish well with dry corn meal or flour1 or1 what is better1 dip it into well-beaten egg and then into bread or cracker crumbs1 and fry both sides to a clear golden brown4 ,sprinkle lightly with pepper and salt just as it is turning brown4 ,planked ,fish4 ,shad1 flounders1 sunfish or any other flat fish may be planked4 ,cut off the head and tail1 split open the back1 but do not cut clear through the belly1 leaving the fish so that it may be opened wide like a book and tacked on a plank or piece of bark4 ,tack some thin slices of bacon or pork to the end of the fish that will be uppermost when before the fire1 and1 if you like1 a few slices of raw onion sprinkled with pepper and salt4 ,sharpen one end of the plank and drive it into the ground1 before a bed of hot coals4 ,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 it4 ,it is then done4 ,skewered ,trout4 ,sharpen a small1 straight stick1 and on it skewer small trout and thin slices of bacon or pork in alternation4 ,hold over a bed of hot coals and keep constantly turning1 so that the juices will not be lost in the fire4 ,a very few minutes will suffice to cook the trout4 ,boiled ,fish4 ,tie or pin the fish 7which should not weigh less than three pounds7 in a clean cloth4 ,if the pot is too small for the fish1 skewer the tail into the mouth4 ,put into enough boiling water to cover it about an inch1 and simmer steadily until done4 ,some fish boil quicker than others2 as a general rule those of white flesh requiring less time than those of a darker tinge4 ,if a couple of tablespoonfuls of salt and four ditto of vinegar are put into the water the fish will cook sooner4 ,about twenty-five minutes are necessary for a three-pound fish1 and over that six minutes extra to every pound4 ,an underdone fish is not fit to eat1 and one boiled too long is insipid4 ,when the meat separates easily from the backbone it is cooked just right4 ,take it up1 remove the cloth carefully1 and pour over it the following hot ,fish ,sauce4 ,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 paste4 ,pour over very gradually about a pint of the water in which the fish was boiled1 stirring it well in4 ,boil up once and season with pepper and salt4 ,if an acid taste is desired1 add a few drops of vinegar4 ,boiled ,fish ,roe4 ,wash and wipe the roes with a soft cloth4 ,wrap in a cloth and boil the same as fish4 ,or1 they may be tied inside the fish with a string and boiled with it4 ,fried ,fish ,roe4 ,prepare as above1 dredge in meal or flour1 and fry exactly as fish4 ,soft ,crabs4 ,have enough boiling hot grease in a pan over a hot fire to cover the crabs4 ,throw them in as soon as possible after they are taken1 with a little salt4 ,let them brown and turn them once4 ,when done cut off the gills or dead men's fingers1 and serve on toast4 ,hard ,shell ,crabs4 ,these are best steamed4 ,boil two cups of water in your largest pail4 ,put in two or three large handfuls of grass and then the crabs1 as soon as possible after they are caught4 ,over them put more grass1 and1 covering the pail1 let them steam thoroughly over the fire for twenty minutes4 ,when done1 eat all except the shell1 the gills and the stomach1 which last is in an easily distinguished sack4 ,be sure to have sufficient water in the pail to keep up the steam for the requisite time4 ,fried ,oysters4 ,strain the liquor from the oysters4 ,crush crackers into fine crumbs2 or1 if you have no crackers1 toast some slices of bread and crush them fine4 ,beat up an egg 7both white and yolk7 in a tin cup with a spoon4 ,dip the oysters into the beaten egg1 then roll them in the crumbs1 and put over the fire in a pan of boiling fat over half an inch deep4 ,turn when brown on one side1 and let the other side brown4 ,if the oysters are small do not prepare them singly1 but place them two together 7the large portions at opposite ends71 then immerse them in the egg and crumbs together4 ,if the crumbs do not readily adhere1 pat the oysters gently while rolling them in the crumbs4 ,blanketed ,oysters4 ,get the largest oysters you can find1 cut fat bacon into very thin slices1 wrap an oyster in each slice1 and skewer with a small stick4 ,heat a frying pan very hot1 put in your oysters1 and cook long enough to just crisp the bacon--not over two minutes--taking care that they do not burn4 ,serve immediately without removing the skewers4 ,,chapter ,,iv4 ,,meats ,,and ,,game4--,,salt ,,pork4--,,ham ,,and ,,eggs4--,,broiling ,,and ,,boiling ,,meats4--,,pigeons1 ,,squirrels1 ,,ducks1 ,,grouse1 ,,woodcock1 ,,rabbits1 ,,frogs1 ,,etc4 ,,in selecting salt pork pick out that which is smooth and dry4 ,damp1 clammy pork is unwholesome4 ,canned corn beef is palatable1 and useful in making hash1 but is sometimes poisonous from the solder used in sealing the cans4 ,if canned beef is carried1 use only the portion that does not touch the metal of the cans1 throwing away the remainder4 ,fried ,salt ,pork 7or ,bacon74 ,slice thin1 put in frying pan with cold water enough to cover1 let it come to a boil and boil two or three minutes2 then turn off the water and fry brown on both sides2 or1 soak one hour in cold water1 then roll in bread or cracker crumbs and fry with a little butter or lard in the pan4 ,broiled ,salt ,pork4 ,slice thin1 and broil on the end of a green switch held over the coals1 using extra care that the smoke and flame from the drippings do not reach the pork4 ,ham and ,eggs4 ,fry the ham first1 the same as pork or bacon1 and fry the eggs in the fat left in the pan4 ,break each egg separately into a cup1 and thence transfer it to the pan1 by which means the yolks are kept intact and bad eggs are discovered before it is too late4 ,while the eggs are frying dip up some of the fat with a spoon and pour it over the tops of the eggs4 ,broiled ,steaks4 ,if the steak is tough1 beat it on both sides1 but not enough to tear the meat and allow the juices to escape4 ,sharpen a green switch at the end1 secure the steak on it1 and place over a bed of hot coals1 turning frequently4 ,do not let the escaping juices set fire to the meat4 ,season1 after it is done1 with pepper and salt1 and if a gravy is desired1 put a half teaspoonful of salt1 half as much pepper1 and a piece of butter or fat as large as a duck's egg into a hot dish1 and add two tablespoonfuls of boiling water4 ,pour it over the steak slowly1 so that every part of the latter will be moistened4 ,broiling in a ,frying ,pan4 ,broiling can be done as well with a frying pan as with a gridiron1 and all the juices are preserved4 ,heat the empty pan very hot first1 then put in the meat to be broiled1 cover over with a tin plate1 and turn the meat often in the pan4 ,boiled ,meat4 ,put the meat into enough boiling water so that the former will be a little more than covered4 ,cover the pot and boil till cooked1 which will take about fifteen minutes for every pound of meat4 ,skim constantly while boiling1 and turn the meat several times4 ,replenish when necessary with boiling water4 ,one teaspoonful of salt for each five pounds of meat should be put into the pot a short time before the meat is done4 ,if there is a layer of fat on top after the meat is cold1 remove it4 ,beef or venison may be used for frying4 ,fried ,pigeons4 ,dress them1 parboil until they are tender1 then cut off the legs and wings1 slice off the breast pieces1 roll in flour or meal and fry in hot pork fat till they are nicely browned4 ,grouse1 ducks1 quail1 snipe and plover may also be fried1 but are better cooked as given below4 ,snipe1 quail and plover need no parboiling4 ,fried ,squirrels4 ,skin and clean1 cutting off heads1 tails and feet4 ,parboil and fry1 same as pigeons4 ,roast ,quail1 ,snipe or ,plover4 ,dress and impale each on a stick with a piece of fat pork in each bird4 ,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 bird1 and turn frequently till a sharp sliver will easily pass through the breast4 ,catch the drippings in a tin cup and pour over the birds again and again1 and if they are served on toast pour the drippings also on the toast4 ,the blacksmith's pliers mentioned in ,chapter ,i4 will come in handy for turning the birds before the fire on their sticks and holding the cup to catch the drippings4 ,without this tool the cook's hands are likely to be roasted by the time the birds are done4 ,roast ,ducks and ,grouse4 ,parboil till tender1 then roast as above4 ,roast ,woodcock4 ,pick1 but do not clean4 ,roast as above without parboiling4 ,remove the entrails after the bird is done4 ,rabbits or ,hares4 ,these require considerable parboiling unless young4 ,they may be fried like squirrels1 cutting them into pieces1 or made into stews4 ,stewed ,rabbit4 ,after skinning and cleaning the rabbit cut it into pieces1 and wash again in cold water4 ,mince an onion1 cleanse and cut into small pieces one-half pound of fat salt pork1 and put with the cut-up rabbit into a pot with about a pint of cold water4 ,season with pepper and salt1 cover the pot and let it simmer till the flesh can be easily pierced with a sharp sliver4 ,take it up when done and set where it will keep warm1 and make a gravy by adding to the water left in the pot one cup of boiling milk or water1 stirring in gradually one well-beaten egg and one or two tablespoonfuls of flour made into a smooth paste with cold water4 ,boil one minute and then pour over the rabbit4 ,this gravy will be nearly or quite as good if the egg is omitted4 ,stewed ,ducks or ,pigeons4 ,stew exactly the same as rabbits4 ,the pork may be omitted without detracting from the edible quality of the dish4 ,frogs4 ,use only the hind legs of small frogs1 but both the fore and hind legs of large ones4 ,they are best broiled1 but may be fried in butter4 ,,chapter ,v4 ,,vegetables4--,,potatoes ,,and ,,green ,,corn1 ,,boiled1 ,,fried1 ,,roasted ,,and ,,stewed4 ,,the canoeist1 whose stowage room is limited1 will not carry with him a variety of vegetables1 therefore completer directions for cooking these edibles will be left for ,part ,,ii4 of this book1 and instructions will here be given only for the preparation of the potatoes1 which he will most certainly carry1 and green corn1 which1 in its season1 he can obtain readily1 if his cruise leads him through a farming country4 ,these two articles will form the canoeist's mainstay in the vegetable line1 and can be prepared in several appetizing ways4 ,boiled ,potatoes4 ,small or medium-sized potatoes are preferable to large ones4 ,choose those with small eyes1 as those with large eyes are generally about to sprout and are of poor quality4 ,do not pare unless they are very old1 and in the latter case put them in cold water and allow it to boil4 ,if they are of unequal size cut the large ones1 so that they will boil evenly2 wash1 cut out bad places and eyes1 and slice off a piece of skin at each pointed end4 ,put1 unless old1 into enough boiling salted water to cover them1 and simmer steadily till a sliver will easily pierce the largest4 ,strain when done1 and set the pot near the fire1 shaking them occasionally to dry them4 ,mashed ,potatoes4 ,after boiling1 peel and mash thoroughly with the bottom of a large bottle1 working in pepper1 salt1 butter1 and sufficient hot milk or water to make them into the consistency of soft dough4 ,if mashed in an iron pot they will be discolored1 but will taste just as good as if mashed in tin or earthenware4 ,roasted ,potatoes4 ,wash and wipe them dry1 and cut off the ends4 ,bury them in the ashes till a sliver will easily pierce them4 ,do not make the common mistake of putting them among the live coals of the fire1 or they will be burned1 not cooked through4 ,fried ,cooked ,potatoes4 ,peel and slice cold cooked potatoes1 and put them into enough screeching hot lard or pork fat to cover the bottom of the pan4 ,stir frequently and fry slowly1 seasoning with pepper and salt4 ,fried ,raw ,potatoes4 ,wash1 peel1 and slice very thin4 ,put few at a time into enough boiling fat to float the slices4 ,if too many are put in at one time they will chill the fat and will not fry evenly4 ,turn and fry a light brown on both sides4 ,when done remove with a fork1 leaving as much grease as possible1 and shake them up in a covered dish to eliminate the grease still further4 ,stewed ,potatoes4 ,cut cold boiled potatoes into pieces the size of a hickory nut1 put them into enough boiling milk to cover them1 and let them simmer slowly till the milk is nearly exhausted1 stirring frequently to prevent burning4 ,season with pepper1 salt and butter4 ,sweet ,potatoes4 ,are cooked the same as ,irish potatoes1 but require longer time4 ,see time table in ,part ,,ii4 ,boiled ,green ,corn4 ,the sweetness of corn is better preserved in the boiling if the outer layer of husks only is stripped off4 ,turn back the inner husks and strip off the silk1 then replace the inner husks and tie the ends4 ,put the corn into enough boiling salt water to cover it4 ,boil1 if young1 twenty-five minutes2 if old1 nearly or quite twice as long4 ,after half an hour's boiling1 an ear had best be removed occasionally and the kernels prodded with a sliver1 to see if they have cooked tender4 ,overboiling spoils corn4 ,drain off the water as soon as they are done4 ,fried ,corn4 ,cut cold boiled corn from the cob1 mix with mashed potatoes1 and fry in butter or pork fat4 ,roasted ,corn4 ,leave the ear in the husks1 cover it well with the hot ashes1 and let it remain from forty-five minutes to an hour4 ,stewed ,corn4 ,cut the corn from the cob1 put it into a pot1 barely covering it with cold milk4 ,season it with pepper and salt1 and if common field corn1 with sugar4 ,cover and stew gently till very tender4 ,,chapter ,,vi4 ,,coffee ,,and ,,tea4--,,mush1 ,,johnnycake ,,and ,,hoecake4--,,slapjacks1 ,,corn ,,dodgers1 ,,ash ,,cakes1 ,,biscuits1 ,,camp ,,bread4--,,eggs4 ,coffee4 ,,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 beverage4 ,pour on cold water to the required amount1 remove it from the fire when it first boils up1 let it stand a few moments in a warm place1 and then pour into the pot half a cup of cold water to settle it4 ,coffee1 ,no4 #b4 ,if the ground coffee is running low or the cook wishes to economize and has plenty of time and utensils1 ,i will give him a recipe which requires much less of the berry to produce the required strength1 as follows3 ,put the dry coffee into the pot1 and heat it1 stirring it constantly4 ,then pour over it one quart of boiling water to every two tablespoonfuls of coffee1 and set the pot where it will keep hot but not boil4 ,after standing ten or fifteen minutes it is ready to drink4 ,tea4 ,for most teas the right proportion is one tablespoonful of tea for every teacup that is to be drawn and one for the pot4 ,the simplest method of making it is to put cold water on the tea in the pot1 set over the fire and let it almost boil4 ,just as it begins to steam remove it to a place less hot1 where it will simmer and not boil for five minutes4 ,if it boils or simmers too long the tannin will be dissolved1 and the tea will have a disagreeable astringent taste4 ,when the liquid is all used out of the pot ,i do not throw away the grounds1 but add one-half the quantity for the next drawing1 and so on till the pot is one-third full of grounds1 when it is all emptied and the pot thoroughly washed4 ,cornmeal ,mush4 ,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 it4 ,the surest way to avoid lumps is to mix the meal first with cold water enough to make a thin batter1 and then pour this batter into the pot of boiling water 7slightly salted7 very gradually1 so as not to stop the boiling process4 ,sufficient of the batter should be stirred in to make a thin mush1 and the latter should then be boiled until it is of such consistency that it will hang well together when taken out with a spoon4 ,the longer it is allowed to boil the better it will be1 and if long boiling makes it too thick1 add more boiling water4 ,it can be advantageously boiled two hours1 but is eatable after twenty minutes' boil4 ,if it is sprinkled into the pot of boiling water dry1 do so very gradually and stir it constantly to prevent its lumping4 ,fried ,cold ,mush4 ,cut cold cornmeal mush into slices half an inch thick1 and fry on both sides in boiling pork fat or butter4 ,or1 dip each slice into beaten egg 7salted71 then into bread or cracker crumbs1 and fry4 ,if fried in lard add a little salt4 ,oatmeal ,mush4 ,is made the same as cornmeal mush1 but must always be sprinkled dry into the pot of boiling water4 ,johnnycake4 ,make a thick batter by mixing warm 7not scalding7 water or milk with one pint of cornmeal1 and mix in with this a small teaspoonful of salt and a tablespoonful of melted lard4 ,grease your bake-tins 7described in ,chapter ,i47 thoroughly with lard or butter1 set the ,johnnycake batter in one1 cover over with the other1 and bury the oven amongst the hot coals and ashes of the camp-fire1 heaping the coals around it so as to have an equal heat on all portions of the oven4 ,in twenty minutes dig out the oven1 open it with the pliers and test the ,johnnycake4 ,it should be thoroughly baked in a good fire in from twenty to thirty minutes4 ,if the meal is mixed with scalding water it will be lumpy and difficult to work into a batter4 ,hoe ,cakes4 ,johnnycake batter1 thinned down with more warm water or milk1 may be fried the same as slapjacks4 ,slapjacks4 ,to properly cook slapjacks the frying pan should be perfectly clean and smooth inside4 ,if it is not1 too much grease is required in cooking4 ,scrape it after each panful is cooked1 and then only occasional greasing will be required1 and this is best done with a clean rag containing butter4 ,drop thin batter in with a spoon1 so that the cake will be very thin4 ,disturb it as little as possible1 and when the cake is cooked firm on one side1 turn it and cook on the other4 ,cornmeal ,slapjacks4 ,one quart of cold water is mixed with meal enough to make a thin batter1 one teaspoonful of salt and one or two teaspoonfuls of baking powder having been stirred into the latter4 ,the addition of one or two well-beaten eggs will improve it4 ,cook on a very hot pan1 as above4 ,wheat ,slapjacks4 ,make as above1 except using wheat flour1 and adding last of all one heaping tablespoonful of melted lard or butter1 thoroughly stirred in4 ,hecker's ,flour ,slapjacks4 ,mix well one pint of ,hecker's prepared flour with one-half pint of cold milk or water4 ,cook as above4 ,corn ,dodgers4 ,mix one pint of corn meal1 one small teaspoonful of salt and one tablespoonful of sugar with warm 7not scalding7 water enough to make a moderately stiff batter4 ,make into flat cakes about three-quarters of an inch thick1 and fry in boiling fat till brown4 ,fried in bacon fat and eaten with the fried bacon they are very palatable4 ,corn ,pone or ,ash ,cakes4 ,if unprovided with the portable oven or bake tin recommended in ,chapter ,i41 mix up a pint of corn meal with water and a pinch of salt into a stiff dough1 make into cakes1 and set them on a clean1 hot stone close to the coals of a hot fire4 ,when the outside of the cakes has hardened a little cover them completely in hot ashes4 ,in fifteen to twenty-five minutes rake them out1 brush off the ashes1 and devour quickly4 ,any ashes adhering after the brushing process can be readily removed by cutting out the irregularities in the crust where they have lodged4 ,the writer has known a party of ladies1 who could scarcely be induced to taste these cakes at first1 become so fond of them after a trial as to insist upon having them three times a day for a week in camp4 ,baking ,powder ,biscuits4 ,put one pint of flour into a deep vessel1 mix into it two large teaspoonfuls of baking powder,a and a pinch of salt2 then rub in one small teaspoonful of lard or butter1 lessening the amount of salt if the latter is used1 and add enough cold water or milk to make a soft dough4 ,handle as little as possible1 but roll into a sheet about three-quarters of an inch thick1 and cut into round cakes with an empty tin cup4 ,lay the biscuits close together in a well-greased tin1 and bake a few minutes in the coals1 as described above for ,johnnycake4 ,hecker's ,flour ,biscuits4 ,require only the mixing of the flour with water1 and are then ready to bake4 ,quick ,camp ,bread4 ,make a biscuit dough as above1 and roll it to a thickness of half an inch4 ,grease a frying-pan and set it over the hot embers till the grease begins to melt4 ,then put the dough into the pan and set it on the fire1 shaking it frequently to prevent the dough from adhering4 ,when the crust has formed on the bottom1 take the bread out of the pan and prop it up on edge1 close to the fire1 turning it occasionally to insure its being baked through4 ,or1 turn the bread in the frying pan until it is cooked through4 ,this bread will not keep soft long1 and the writer prefers1 when depending for any length of time upon his own baking1 to make ,unleavened ,bread4 ,this is the kind almost wholly used by coasting vessels1 and is cooked as above in a frying-pan1 even when there is a galley-stove with a good hot oven on board the vessel4 ,the dough is mixed up with a quart of wheat flour1 one teaspoonful of lard1 a teaspoonful of salt and sufficient water to make it stiff4 ,it is then beaten or hammered lustily on a board or smooth log until it becomes elastic4 ,when cut up into biscuit it can be baked in the portable oven among the coals4 ,it is called ,maryland ,biscuit along the ,potomac and ,chesapeake4 ,fried and ,boiled ,eggs ,are so easy to prepare that no instruction is necessary in these familiar methods of cooking them4 ,poached ,eggs4 ,into a frying pan nearly full of boiling water containing a teaspoonful of salt slip carefully the eggs one by one1 breaking each previously into a cup4 ,keep them on the surface of the water1 if possible1 and boil gently three or four minutes1 dipping up some of the water with a spoon and pouring it over the tops of the eggs4 ,serve on toast4 ,scrambled ,eggs4 ,break the eggs into a cup to insure their freshness1 and throw them into the frying pan with a lump of butter and salt and pepper4 ,stir over a fire of coals until they are almost hard4 ,do not break the yolks at first4 ,,part ,,ii4--,,camp ,,cookery4 ,,chapter ,i4 ,,outfit4--,,go ,,light ,,as ,,possible4--,,carriage ,,of ,,provisions ,,and ,,utensils4--,,camp ,,stoves1 ,,ice-,,boxes ,,and ,,hair ,,mattresses4--,,the ,,bed ,,of ,,browse4--,,how ,,to ,,make ,a ,,cooking ,,range ,,out-,,of-,,doors4--,,building ,,the ,,fire4--,a ,,useful ,,tool4--,,construction ,,of ,,coffee ,,pot ,,and ,,frying ,,pan4--,,baking ,,in ,,camp4--,,fuel ,,for ,,camp-,,fire4--,,kerosene ,,and ,,alcohol ,,stoves4--,,camp ,,table4--,,washing ,,dishes1 ,,etc4 ,,the remarks given on outfit in ,chapter ,i4 of ,part ,i4 are1 many of them1 as well adapted to camp as to canoe cookery4 ,the utensils carried for cooking in a permanent camp1 and for more than one person1 will of course exceed in number those used by the canoeist1 but there will be few additional articles really necessary1 even with the varied and extensive bill-of-fare that the possibilities of a three weeks' camp in one place suggest4 ,even if you have teams and lumber-wagons to carry your outfit into the woods it is better to go light as possible4 ,with few things to find places for the camp can be kept neat and ship-shape1 and everything will be handy2 while the chances are that a portion of a large and varied outfit will be wasted4 ,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 oven1 and even these additions are seldom used4 ,a large cooking outfit for a camp can be best packed in a large pack basket1 such as is generally used in the ,adirondacks and ,maine woods2 but these receptacles are not waterproof1 therefore ,i would recommend that the eatables themselves be carried in waterproofed muslin bags1 each variety having its own bag4 ,all together may then be packed in basket1 chest or knapsack1 as desired4 ,butter will keep sweet longer in an earthen jar with water-tight cover1 as described on page #aa1 than in any other receptacle ,i know of4 ,it can be enveloped in a net and lowered to the bottom of a lake or river1 or set in a cold spring1 or tucked away in the coolest corner of a little cellar dug into a side hill and lined with clean birch bark4 ,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 meal1 and seldom find a broken one among them4 ,a good many campers--and especially lady campers--think it necessary to carry a camp stove2 some people go into the woods with an ice-box and a ton of ice2 and others bring with them bedsteads and hair mattresses4 ,i do not camp with such people1 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 life4 ,a bed of spruce or hemlock browse1 properly shingled and of a good depth1 is the cleanest1 softest1 most fragrant and healthful couch in the world4 ,if ,i never camped for any other reason1 ,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 beds4 ,i have never felt the need of ice or ice-box in all my camping experience4 ,a cold spring of water keeps my butter sweet1 and ,i never send to town for butchered meat2 if ,i did perhaps ,i should find a refrigerator useful4 ,now as to camp stoves4 ,a camp of lumbermen will find a stove of some sort a time-saving utensil1 for but little time can be spared from their work in the woods to prepare meals1 and a dinner can be unquestionably got quicker on a stove than with an open fire4 ,but to a party of pleasure outers whose time in camp is not of so great importance1 a camp stove is a superfluous piece of furniture4 ,it is unwieldy to carry1 smutty to handle1 and makes a camp look like a summer kitchen in a back-yard4 ,every necessary culinary operation can be performed equally well or even better without it1 if the camper knows how to properly make a cooking camp-fire4 ,the fire1 in summer1 should not be made so close to the tent as to make that sleeping and lounging place too warm1 nor should it be made so far away as to tire the cook from running back and forth with the cooking utensils and grub4 ,two green logs1 five or six feet long and eight to twelve inches in diameter1 of a nearly even thickness throughout1 are laid on a level piece of ground side by side1 about a foot apart at one end1 and touching at the other1 thus forming an elongated ,v4 ,with a hatchet hew them on their upper sides until the surface is level enough to support pots and pans in safety4 ,between these logs build your fire4 ,this should not be done carelessly1 but methodically and with patience4 ,begin with only as many dry shavings as you can grasp in your hand4 ,when these are ablaze1 add shavings and bits of dry wood of a little larger size1 and then those a little larger than the last1 and so on1 increasing the size of the sticks very gradually and leading the fire by degrees until it covers all the space between the logs4 ,when the fire is well under way and blazing brightly at all points1 pile on it plenty of split sticks1 short1 and as near a uniform size as possible1 and let them all burn to coals before cooking is commenced4 ,if some of the sticks are large and some small1 they will not burn evenly1 and by the time the larger ones have become coals1 the coals of the smaller ones will have become ashes4 ,and if the sticks are round instead of split1 they will not catch fire so easily1 and will nest so close together as to give insufficient draft4 ,driftwood will do to start a fire1 but it should never be used after the blaze is well going1 because it burns to ashes instead of coals4 ,the best coals result from burning hard wood4 ,never put a cooking utensil on the fire until the smoke and blaze have ceased4 ,when you have a good bed of coals set the coffee pot on near where the logs join1 and the frying pan1 large pot1 etc41 where the logs are further apart4 ,if there is much wind1 ashes will be blown about to some extent1 and it is best to always keep the open end of the range to windward1 as the frying pan is generally set on this end1 while the coffee pot and other pots being covered1 can stand a shower of ashes without harm to their contents4 ,as fast as one dish is cooked1 set it on one of the logs where it will keep warm1 and use the handy blacksmith's pliers to heap up the live coals under other dishes that are not cooking fast enough4 ,these pliers can be made by any blacksmith1 and should be from twelve to eighteen inches in length1 and quite broad in the gripping part1 which may with advantage be curved to a slight angle4 ,i always use a frying pan without handle for compactness1 and can lift it from any side of the fire with the pliers1 which are always cool4 ,i even grip the coffee pot with them and pour the coffee for the whole party without touching it with my hands1 saving many a scorch thereby4 ,it is a handy tool in making repairs to boats1 and in various other ways proves its value as a necessary part of the camp outfit4 ,the coffee pot should not have a spout1 but a lip1 riveted on1 near its topmost edge4 ,the handle should also be riveted1 and should set as near as possible to the top of the pot4 ,a wire bale may be attached for handiness in lifting4 ,the cooking range above described will suffice for nearly all branches of camp cookery4 ,on it one can fry1 broil and boil4 ,when a boil is to be kept up for hours1 however1 as in cooking beans1 greens1 and some soups and stews1 it will be necessary to set up a forked stake at each end of the fire1 hang the kettle on a cross-piece between1 and keep up the fire beneath by constant feeding and attention4 ,do not let the blaze mount so high as to burn or char the cross-piece4 ,the fire for baking should be made apart from the range4 ,a hole in the ground a little more than deep enough to contain the bake-kettle or ,dutch oven should be dug1 and of sufficient diameter to allow four or five inches' space on each side of the oven when it is in the hole4 ,build up a good fire in the hole1 and when you have a large quantity of hot coals and ashes1 dig out all but a thick layer on the bottom1 set in your oven1 and pack it all around and on top with the coals and ashes4 ,cover the whole with a piece of turf or some earth4 ,when baking without an oven1 as fish in clay1 a bird in its feathers1 or a 'possum in its own hide1 dig out nearly all the coals1 put some green grass or leaves in the bottom1 then the fish1 bird or beast1 then more grass or leaves1 then coals and ashes1 then earth1 and lastly build a small fire on top and keep it burning steadily4 ,in all the baking recipes recommended in this book a certain time is given for each operation4 ,this time mentioned is only approximate1 and it will be found to vary a few minutes1 according to the amount of coal used1 the kind of firewood1 etc4 ,the time necessary to bake a given thing can only be learned exactly by practical experience2 but this experience will teach the cook all he needs to know after the first two or three attempts4 ,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 down1 and have lain long enough to become well seasoned4 ,if this is used the fire will stand any ordinary rain1 and the camper will not be compelled to resort to his alcohol stove under shelter for any thing short of the equinoctial storm4 ,if wood is damp1 a few drops of kerosene1 gun oil or alcohol sprinkled on it will be a valuable aid in starting a fire4 ,i have no love for kerosene stoves4 ,the alcohol flamme forc is more compact1 gives a stronger heat 7have two1 set side by side71 and is perfectly clean4 ,if1 however1 you must take along a kerosene stove1 the wind-protected kind manufactured by ,adams ,westlake 7#e ,east ,fourteenth ,street1 ,new ,york1 and #gh ,washington ,street1 ,boston7 will probably be found the most suitable4 ,neither the kerosene nor the alcohol stoves should be used when an outdoor fire can be built4 ,a camp dining-table can be made by driving down four forked stakes in the corners of an imaginary rectangle4 ,connect the end stakes with cross-pieces1 and lay planks from one cross-piece to the other4 ,make it just high enough to get the legs and feet under comfortably when sitting upon the ground1 and build it away from the fire4 ,a camp chest makes a good table1 so does a large log with one side hewed level4 ,each member of a party that ,i frequently camp with has a tin or wooden box in which fishing tackle1 cartridges1 tools1 etc41 are carried4 ,when dinner is prepared a piece of spare canvas is laid upon the grass1 the tin dishes and edibles are put upon this1 then each man brings his box to the particular corner of the cloth he selects1 sits on the grass1 crosses his legs1 and has each his individual table in his own private box1 the cover of which is large enough to hold a tin plate1 tin cup1 knife and fork1 etc4 ,by all means wash the dishes immediately after each meal4 ,you can smoke your post-prandial pipe and do this at the same time4 ,have a pot or kettle of water heating while you are eating1 and if the frying pan is dirty1 fill it with water and let it boil over the coals awhile4 ,put your dishes into the largest pail1 pour hot water over them1 tone it down with cold water so you can handle them1 and wash the dishes1 the least dirty first1 with a sponge4 ,sapolio is good to scour them1 but sand is better4 ,soap is less often used by male campers in dish-washing than it should be4 ,it makes the work much easier4 ,when washed1 rinse the tin-ware in cold water1 drain and dry with a towel4 ,wring out the sponge in clean water1 and hang it on a bush ready for use again4 ,remove all refuse and leavings to a good distance from camp1 and never allow the vicinity of the tent to become littered up with tomato cans1 old cartridge shells1 bones1 feathers1 corn-husks1 etc4 ,,chapter ,,ii4 ,,soups4--,,general ,,remarks ,,on ,,cooking ,,soups4--,,soups ,,made ,,of ,,meat1 ,,vegetables1 ,,deer',s ,,heads1 ,,small ,,game1 ,,rice1 ,,fish ,,and ,,turtle4 ,,soups should be made in camp as often as the materials are at hand4 ,they are wholesome and invigorating1 and not difficult to prepare2 and so many different kinds can be made that no camper's appetite need be cloyed by lack of variety4 ,most canned soups are excellent1 and the directions for cooking which come with them should be closely followed4 ,the time given for cooking soups in the recipes that follow may seem unnecessarily long1 but if it is done in a less time1 it is at a loss in the flavor4 ,fast boiling drives off considerable of the aroma of the ingredients used1 the water evaporates fast and requires constant replenishing with boiling water1 which compels the cook to have an additional vessel always on the fire4 ,constant skimming is necessary1 and an occasional slight stirring will prevent any of the vegetables from burning on the pot where but little water is used4 ,campers do not commonly have fresh meat in camp1 unless in a portion of the country where venison1 buffalo or bear meat form a part of the larder4 ,with any one of these1 or with beef1 we can make what ,i will call ,meat ,soup4 ,use one pound of lean meat 7cut into pieces the size of an egg7 to a quart of water4 ,put on the fire with the water cold1 and let it heat gradually and simmer rather than boil1 skimming it constantly and keeping the cover on the pot when this operation is not being performed4 ,if any cooked meat or bones are to be added1 this should be done after the soup has cooked three-quarters of an hour4 ,from four and a half to five hours are necessary for the soup to cook4 ,just before it is done1 season with salt and pepper4 ,if made in an iron pot it should be transferred as soon as done to a tin or earthen vessel4 ,in cold weather this soup may be kept fresh and sweet for a week and warmed over as long as it lasts4 ,vegetable ,soup4 ,onions1 potatoes1 carrots1 turnips1 beets1 parsnips1 cabbage1 cauliflower1 pumpkins1 squash1 etc41 should be picked over1 washed1 pared1 and cut into small pieces from a quarter to a half-inch thick1 put into a pan of cold water1 rinsed and drained4 ,tomatoes should be scalded1 peeled and sliced4 ,prepare a meat soup as above1 and when it has cooked four hours put in all your vegetables except potatoes1 which should be put in only about thirty minutes before the soup is done4 ,stir the soup occasionally to prevent the vegetables from scorching or sticking to the bottom of the pot1 and skim frequently4 ,when done take out the vegetables1 mash and return them to the soup1 boil one minute1 season and serve4 ,canned corn or tomatoes may be used in this soup the same as fresh vegetables4 ,deer's ,head ,soup4 ,skin the head and split it in pieces1 remove the eyes and brains1 and wash thoroughly in cold water4 ,then cook same as meat soup4 ,small ,game ,soup4 ,squirrels1 rabbits1 and small game generally can be cleaned and split and made into soup as above4 ,when vegetables are added to soup made of small game1 the latter should be removed and strained1 and the good meat returned to the pot just before the vegetables are put in1 leaving out all the bones1 skin1 gristle1 etc4 ,rice ,soup4 ,make a meat soup1 with the addition of one sliced onion4 ,prepare the rice 7one-half pound to a gallon of water7 by picking it over1 washing and draining1 and stir it into the soup half an hour before it is done1 stirring frequently to prevent burning4 ,bean ,soup4 ,pick over two quarts of beans1 wash1 and soak them over night in cold water4 ,scrape clean one pound of salt pork1 and cut into thin slices4 ,drain the beans1 put them into six quarts of cold water1 with one tablespoonful of soda1 and let them boil gently for half an hour1 skimming constantly4 ,then drain off all the water and put in the same amount of fresh boiling water4 ,boil slowly for an hour and a half1 stirring frequently2 then put in the pork4 ,when the beans have become tender enough to crack1 take out the pork and mash the beans into a paste with a wooden masher or the bottom of a large bottle4 ,then put all back and boil slowly an hour longer4 ,if no soda is used1 longer boiling will be necessary4 ,bean soup will burn if not constantly stirred4 ,not much salt1 but plenty of pepper should be used for seasoning4 ,pea ,soup4 ,treat the peas exactly the same as the beans in the above recipe1 except as to the preliminary boiling in water with soda4 ,make the same way as bean soup4 ,pea soup cools and thickens rapidly1 therefore if squares of fried bread are thrown upon the surface before serving1 it should be done quickly and while the bread is hot4 ,use more salt than with the bean soup for seasoning1 and boil gently or it will surely burn4 ,fish ,soup4 ,cut up large fish1 after it has been cooled from a previous cooking1 into small pieces1 and stew it with a piece of salt pork for two hours4 ,turtle ,soup4 ,snapping turtles1 mud turtles and all tortoises can be made into appetizing soup4 ,cut their throats to kill them and then let them bleed4 ,break the shell on the under side1 cut out the meat1 rejecting the entrails1 head and claws1 and boil slowly for three hours with some sliced onion4 ,,chapter ,,iii4 ,,fish4--,,fish ,,baked1 ,,plain ,,and ,,stuffed4--,,fish ,,gravy4--,,fish ,,chowder4--,,clam ,,chowder4--,,orthodox ,,clam ,,chowder4 ,,the subject of fish cookery belongs more to the canoeist than to the general camper1 for the reason that the former is so constantly among them in their fluid home that he can readily catch a mess1 and easily cook them with his small means after he has caught them4 ,that is why nearly all the practical methods of cooking fish are given in ,chapter ,,iii4 of ,part ,i4 of this book4 ,there are1 however1 some ways of preparing fish in camp that the canoeist will hardly attempt1 for lack of time or utensils1 and these methods will be given here4 ,plain ,baked ,fish4 ,dig a hole in the ground eighteen inches deep and large enough to contain the fish2 build a fire in it and let it burn to coals4 ,remove the coals1 leaving the hot ashes in the bottom1 on which place a thick layer of green grass4 ,put the fish on the grass1 cover with another layer of grass2 then rake back the coals and loose earth and build a small fire on top4 ,in an hour the baking will be complete1 the skin will peel off and leave the flesh clean4 ,a fish prepared this way need not be scaled1 but only disembowelled1 as the scales will come off with the skin after it is cooked4 ,stuffed ,baked ,fish4 ,only a large fish should be cooked in this manner1 as it is hardly worth the trouble to stuff a small fish4 ,prepare a stuffing of bread or cracker crumbs1 with enough butter or lard to make the mixture moist4 ,season with pepper and salt1 and chop up with it one onion1 and a little summer savory or sage1 if desired4 ,clean and wipe the fish dry1 put in the stuffing lightly and then sew up the opening4 ,lay the fish in the bake-kettle or ,dutch oven1 rub it all over with butter or lard and dredge it with flour1 meal or some of the dry crumbs left over from the stuffing4 ,or1 lay thin strips of fat salt pork or bacon on the top4 ,pour a little boiling water into the bottom to prevent the fish adhering1 close the bake-kettle and put it into the fire among the hottest coals4 ,in a very hot oven it should be done in forty minutes4 ,remove the bake-kettle several times before it is done to baste it4 ,when cooked1 serve with the following ,fish ,gravy4 ,put the bake-kettle back on the fire after the fish is removed2 stir into the gravy left1 gradually1 two tablespoonfuls of flour4 ,let it boil up once1 season with pepper and salt1 and pour over the fish4 ,if there are squeamish people in camp remove the black specks from this gravy with a spoon4 ,fish ,chowder4 ,clean the fish and cut up all except the heads and tails into small pieces1 leaving out as many bones as possible4 ,cover the bottom of the pot with slices of fat salt pork2 over that a layer of sliced raw potatoes2 then a layer of chopped onions2 then a layer of fish2 on the fish a layer of crackers1 first made tender by soaking in water or milk4 ,repeat the layers1 except pork1 till the pot is nearly full4 ,every layer must be seasoned with pepper and salt4 ,put in enough cold water to moisten the whole mass well1 cover the pot closely1 set over a gentle fire1 and let it simmer an hour or so4 ,cook it till it is rather thick1 then stir it gently1 and it is ready to serve4 ,tomatoes may be added as a layer after the onions4 ,clam ,chowder ,can be made the same as ,fish ,chowder1 using clams instead of fish1 but a large party of sea-beach picnickers will probably prefer the regular ,orthodox ,clam ,chowder4 ,the first thing necessary is an out-door oven made with flat stones4 ,start a rousing fire in this and let it burn until every stone is hot all the way through4 ,then rake out the coals beneath1 even to the faintest cinder1 so that there will be no smoky taste to the chowder4 ,then put a couple of stout boughs across the open top of the oven1 and cover them with fresh seaweed an inch or two thick4 ,spread the shelled clams on the seaweed1 over them a layer of onions1 then a layer of sweet or ,irish potatoes1 or both1 then green corn1 then the fish 7cleaned and salted and mapped in a cloth1 and either a bluefish or a cod1 if extra-orthodox71 then a lobster1 either alive or boiled4 ,now cover the whole arrangement with a large cloth1 and pile on seaweed till no steam escapes4 ,when it has cooked half an hour or so let the company attack it en masse1 uncovering it gradually as it is eaten1 so as to retain the heat in it as long as possible4 ,the stones should be extremely and thoroughly heated1 or the chowder will be a failure1 and the cinders should be cleaned out1 the chowder put on1 and the whole covered with great haste1 so as not to give the stones a chance to cool4 ,,chapter ,,iv4 ,,meats ,,and ,,game4--,,hash4--,,pork ,,and ,,beans4--,,game ,,stew4--,,brunswick ,,stew4--,,roast ,,venison4--,,baked ,,deer',s ,,head4--,,venison ,,sausages4--,,stuffed ,,roasts ,,of ,,game4--,,woodchucks1 ,,porcupines1 ',,possums ,,and ,,pigs4 ,,some good recipes for cooking meats and game1 which are not given in ,part ,i41 are the following3 ,frizzled ,beef4 ,cut dried beef into very thin shavings1 and put into a frying pan nearly half full of cold water4 ,set over the fire and let it come to a boil1 then stir in a large lump of butter and enough flour to make a good gravy4 ,hash4 ,four pounds of cold boiled meat 7not pork7 or corned beef1 free from bone or gristle1 one large parboiled onion1 and two pounds of boiled or baked potatoes are chopped and mixed together1 seasoned with pepper and salt1 and stirred up with about a pint of hot water4 ,put enough lard or butter into a frying pan to well cover the bottom when melted1 and when it is screeching hot1 put in the hash4 ,stir it for a few minutes1 then let it fry till it is brown on the bottom4 ,corned beef hash requires little salt for seasoning4 ,boiled ,pork4 ,soak over night in cold water and put into a pot of cold water over the fire when the boiling begins4 ,boil same as other meat 7see page #bg7 and save the cake of fat that rises when it is cold for frying purposes4 ,turnips1 cabbage1 potatoes and greens are good boiled with the pork4 ,see table for boiling vegetables in the next chapter4 ,pork ,hash4 ,cut salt pork or bacon into small dice1 and while it is frying over a slow fire cut raw potatoes and onions into thin slices1 put them with the pork1 cover the frying pan and cook for ten minutes1 occasionally stirring4 ,pork and ,beans4 ,the right proportions are two quarts of beans to three pounds of pork4 ,pick over the beans at night1 wash them1 and put them to soak in cold water until the next morning4 ,then if only boiled pork and beans are desired1 drain the beans1 and put them with the pork in the pot1 just cover with cold water1 set over the fire 7with the cover on the pot71 and boil till the beans are tender1 skimming the scum off as it rises4 ,if baked beans are wanted parboil the pork and cut it into thin slices1 then drain the beans and boil as above4 ,put half the beans into the bake-kettle1 then the pork1 then the remainder of the beans1 and pour over them half a pint of boiling water4 ,bake among the coals till the top is crusted brown4 ,if buried in the ground with a good supply of coals it is best to put them in at night when going to bed1 and they will be done in the morning4 ,if the bake-kettle is enveloped in hot coals on the surface of the ground they will bake on the outside quicker1 but inside1 where the pork is1 they will not be baked at all4 ,this latter method1 therefore1 should only be used when in a hurry1 and in this case the pork should be scattered around in different portions of the pot1 and the beans left may be re-baked for another meal4 ,game ,stew4 ,cut up any kind of game1 whether furred or feathered1 into small pieces1 wash it1 and put it in a pot with some pork cut into pieces three inches square1 and rather more than enough water to cover it all4 ,let it boil for half an hour1 skimming off the particles that rise to the top4 ,then add four or five sliced onions1 some parsley or summer savory1 salt and pepper1 and boil slowly for an hour and a half4 ,half an hour before it is done put in a few pared potatoes1 cut to a uniform size4 ,brunswick ,stew4,b ,for a stew for five or six persons the following are the ingredients3 two-good-sized or three small squirrels1 one quart of tomatoes1 peeled and sliced1 one pint of butter or lima beans1 six potatoes1 parboiled and sliced1 six ears of green corn cut from the cob1 one-half pound of butter1 one-half a pound of fat salt pork1 one teaspoonful of black pepper1 one-half a teaspoonful of cayenne1 one gallon of water1 one tablespoonful of salt1 two tablespoonfuls of white sugar1 one onion minced small4 ,cut the squirrels into joints1 and lay in cold water to draw out the blood2 put on the gallon of water1 with the salt in it1 and let it boil for five minutes2 put in the onion1 beans1 corn1 pork which has been cut into fine strips1 potatoes1 pepper and the squirrels2 cover closely1 and stew two and a-half hours very slowly1 stirring the mass frequently from the bottom to prevent its burning4 ,then add the tomatoes and sugar1 and stew an hour longer4 ,ten minutes before it is to be taken from the fire1 add the butter1 cut into bits the size of a walnut1 and rolled in flour2 give a final boil1 taste to see that it is seasoned to your liking1 and serve at once4 ,flour ,gravy4 ,after stews have been taken from the pot stir a tablespoonful of flour gradually into a small quantity of cold water1 carefully breaking all the lumps4 ,then pour this gradually into the boiling liquor left in the pot from the stew1 let it boil well two minutes1 and serve4 ,if flour is sprinkled dry into boiling water it ,will form into lumps at once1 no matter how much it is stirred4 ,a tablespoonful of flour will sufficiently thicken nearly a quart of liquor4 ,if what is called brown gravy is desired1 heat the flour first in a frying pan1 stirring it till it is brown4 ,roast ,venison4 ,the saddle is the best portion for roasting1 and after this the shoulder4 ,hang it by a cord over a huge bed of coals1 or use the crotched stakes1 impaling the venison on the cross-piece4 ,insert thin slices of salt pork or bacon in gashes cut with a knife where the flesh is thick enough to admit of gashing1 or skewer them on with hard wood twigs where it is not4 ,turn frequently4 ,the flesh on the surface will become hard by the time the roast is done1 but this can be avoided by covering it with buttered paper fastened on with wooden skewers4 ,from two to three hours are required for roasting4 ,baked ,deer's ,head4 ,build a fire in a hole in the ground4 ,when it has burned to a good bed of coals put in the deer's head1 neck downward1 with the skin on but the eyes and brains removed4 ,cover with green grass or leaves1 coals and earth1 and build a new fire on top of all4 ,in about six hours exhume the head1 remove the skin1 and the baking is complete4 ,this method of baking applies as well to the head of any animal4 ,forequarter of ,venison4 ,this portion is always tough1 but may be utilized by stewing it1 or making it into ,venison ,sausages4 ,chop up pieces of the forequarter1 mix with half as much chopped salt pork1 season with pepper and salt1 make into balls1 and fry4 ,stuffed ,shoulder of ,venison4 ,if you are very swell campers-out1 and have some port or ,madeira wine with you1 you may stew the shoulder of venison in the following manner3 ,extract the bones through the under side and make a stuffing as follows3 ,chop up suet very fine1 and mix it with bread crumbs1 in the proportion of half a pint of suet to a quart of breadcrumbs4 ,moisten this with wine1 season with pepper and allspice and fill the holes from which the bones were taken4 ,bind firmly in shape with strips of clean cloth1 put in a large saucepan with part of a gravy made by boiling the trimmings of the venison2 add to this a glass of port or ,madeira wine and a little black pepper4 ,cover tightly and stew very slowly three or four hours1 according to the size4 ,it should be very tender when done4 ,remove the strips of cotton cloth with care1 dish1 and1 when you have strained the gravy1 pour it over the meat4 ,stuffed ,game ,roasted4 ,large birds 7ducks or turkeys1 etc471 rabbits1 hares1 woodchucks1 porcupines1 opossums1 and the like1 may be stuffed with a dressing made of salt pork and bread or crackers4 ,chop the pork very fine1 soak the bread or crackers in hot water and mash them smooth1 and mix them with the chopped pork4 ,season with pepper1 a little salt1 sage and chopped onion4 ,sew up the game after stuffing with wire in two or three places1 and roast over hot coals4 ,if wrapped in wet brown paper it may be immersed in hot ashes and baked1 if small1 or may be baked the same as fish4 ,woodchucks and ,porcupines4 ,when properly cooked1 are little inferior to any game4 ,they must be thoroughly parboiled before cooking1 and then may be roasted or stewed4 ,a young wood-chuck or porcupine may be baked in the ground with the hide on1 after having been drawn1 and is very palatable4 ,opossums and ,young ,pigs ,are roasted alike4 ,after cleaning the opossum or pig stuff him with bread crumbs1 chopped onion and sage or summer savory for seasoning1 boiled ,irish and sweet potatoes 7the latter especially with the 'possum7 and whole boiled onions being pushed in among the dressing4 ,wire up the opening in two or three places1 fold the legs down on the body and wire them fast4 ,then cut a strong1 straight1 hard-wood limb1 and run it through the animal from stern to snout4 ,this is to be suspended from two crotched stakes over the fire1 and1 if smooth1 the 'possum or pig cannot be turned on it1 as the limb will turn inside the animal4 ,therefore1 in lopping off the twigs from the limb after it is cut1 leave half an inch or so of each twig to act as a barb1 insert the limb in the animal butt first1 then give it a yank backward so that the barbs may hold when it is desired to turn the animal to roast all sides alike4 ,cut gashes in the thickest parts of the meat so that it may roast evenly throughout4 ,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 hours4 ,when roasted over the fire the drippings should be caught and used to baste it4 ,,chapter ,v4 ,,preparation ,,of ,,vegetables ,,for ,,cooking4--,,time ,,table ,,for ,,cooking ,,vegetables4--,,cabbage1 ,,beets1 ,,greens1 ,,tomatoes1 ,,turnips1 ,,mushrooms1 ,,succotash1 ,,etc4 ,,all vegetables must be carefully looked over4 ,remove the unripe or decayed parts1 and then wash in cold water4 ,when to be boiled they should be put in boiling salted water1 and if necessary to replenish the water before the cooking is complete1 boiling water should be always used4 ,keep the vessel covered1 and drain the vegetables as soon as done4 ,do not let the water boil long before the vegetables are put in4 ,old and strong vegetables sometimes require boiling in two or three waters4 ,the following time table for cooking vegetables1 culled from the writer's scrap-book1 is reliable3 ,potatoes1 old1 boiled1 #cj minutes4 ,potatoes1 new1 baked1 #de minutes4 ,potatoes1 new1 boiled1 #bj minutes4 ,sweet potatoes1 boiled1 #de minutes4 ,sweet potatoes1 baked1 #a hour4 ,squash1 boiled1 #be minutes4 ,squash1 baked1 #de minutes4 ,shell beans1 boiled1 #a hour4 ,green peas1 boiled1 #bj to #dj minutes4 ,string beans1 boiled1 #a to #b hours4 ,green corn1 #be minutes to #a hour4 ,asparagus1 #ae to #cj minutes4 ,spinach1 #a to #b hours4 ,tomatoes1 fresh1 #a hour4 ,tomatoes1 canned1 #cj minutes4,c ,cabbage1 #de minutes to #b hours4 ,cauliflower1 #a to #b hours4 ,dandelions1 #b to #c hours4 ,beet greens1 #a hour4 ,onions1 #a to #b hours4 ,beets1 #a to #e hours4 ,turnips1 white1 #de minutes to #a hour4 ,turnips1 yellow1 #a-a_/b to #b hours4 ,parsnips1 #a to #b hours4 ,carrots1 #a to #b hours4 ,if a piece of lean salt pork is boiled with some of the above1 they will be sufficiently seasoned4 ,if not1 season with salt1 pepper and butter4 ,potatoes and ,corn4 ,for all methods of cooking these vegetables1 see ,chapter ,v4 of ,part ,i4 ,boiled ,cabbage4 ,remove the outer and all bad leaves1 examining carefully for insects1 and halve or quarter the cabbage1 according to size4 ,wash1 soak a short time in cold water1 and put in a covered pot of boiling salted water4 ,when it is tender and smells good it is done4 ,drain1 and press out the water1 seasoning with salt1 pepper and butter4 ,the latter should be omitted if it is boiled with pork4 ,cabbage aux ,legumes4 ,cut out the centre of a large cabbage1 and fill the hole with small potatoes1 onions1 parsnips1 beets1 etc4 ,cover with a cloth and boil till tender4 ,fried ,cooked ,cabbage4 ,have enough lard in the pan to just cover the bottom when melted4 ,chop the cabbage1 put into the melted lard and stir frequently till the cabbage is piping hot1 when it is ready to serve4 ,succotash4 ,cut the corn from the cob and shell the beans4 ,if string beans are used1 string and cut into half-inch pieces4 ,the right proportion for succotash is two-thirds corn to one-third beans4 ,put them into enough boiling salt water to cover them4 ,stew gently till tender1 stirring frequently2 then drain1 add a cup of milk and a piece of butter the size of an egg1 and stir till it boils up once4 ,season to taste4 ,boiled ,beets4 ,winter beets must be soaked over night in water4 ,wash them1 but do not scrape or cut them1 as they lose in color and quality by being cut4 ,put them in boiling water enough to cover them well1 cover and boil till tender1 which will take from one to three hours4 ,then put them in cold water and rub off the skins quickly4 ,if large1 slice them2 if young1 split lengthwise4 ,greens4 ,when in camp or on a cruise1 a most delicious dish can be made of boiled greens1 of which a large variety of weeds and plants furnishes the material4 ,dandelion leaves1 nettles1 milkweed1 spinach1 young beet tops1 turnip tops1 mustard1 narrow dock1 mountain cow-slip1 kale1 cabbage1 poke1 sprouts and other weeds are good4 ,they should be picked over carefully1 washed in three or four waters1 and soaked in cold water half an hour2 then drain and put in enough boiling salt water to cover them4 ,press them down till the pot is full1 as they boil away and lose more than half in substance4 ,cover1 and boil steadily till tender4 ,then drain and press out the water4 ,season to taste with butter1 pepper and salt4 ,greens are good boiled with salt pork1 bacon1 corned beef or ham4 ,put them in the pot in time to be done with the meat4 ,stewed ,tomatoes4 ,peel by pouring over them boiling water1 when the skin will easily come off4 ,cut up1 discarding unripe and hard parts4 ,put into a pot1 seasoning with butter1 pepper1 salt1 and if very acid1 two tablespoonfuls of sugar4 ,cover1 and stew gently4 ,see time table4 ,boiled ,turnips4 ,wash and peel1 and if old1 pare off part of the meat next the skin4 ,cut into pieces of a uniform size1 soak in cold water half an hour1 put into enough boiling salt water to cover them1 cover1 and cook according to time table4 ,season with butter1 pepper and salt4 ,omit the butter if they are cooked with meat4 ,mushrooms4 ,edible mushrooms are found in clear1 open1 sunny fields and elevated ground where the air is pure and fresh2 poisonous ones are found in woods1 low1 damp ground1 in shady places and upon putrefying substances4 ,the edible kind are most plentiful in ,august and ,september1 and spring up after low lying fogs1 soaking dews or heavy rains4 ,they first appear very small and of a round form1 on a little stalk1 the upper part and stalk being then white4 ,they grow very fast1 and1 as the size increases1 the under part gradually opens and shows a fringy fur 7called gills7 of a delicate salmon color4 ,after the mushroom is a day old this salmon color changes to a russet or dark brown4 ,the gills of the poisonous variety are red1 green1 blue1 yellow or orange red1 and sometimes white1 but they never have the delicate salmon color of the edible mushroom4 ,the latter have an agreeable odor1 and the poisonous have sometimes a similar odor1 but generally smell fetid4 ,the flesh of the edible kind is compact and brittle2 that of the poisonous generally soft and watery4 ,the skin of the former is easily peeled from the edges1 and the seeds or sprouts are for the most part roundish or oval2 the skin of the latter is not easy to peel and the seeds are mostly angular4 ,some poisonous ones assume a bluish tint on being bruised and others exude an acrid1 milky juice4 ,the mushroom should have all of the above-named characteristics of the edible variety before it is put in the pot1 and it is safest not to select mushrooms gathered by somebody else1 as they change color after being picked several hours1 and the two kinds are then difficult to distinguish4 ,finally1 if a white peeled onion cooked with them turns black1 or if a silver spoon with which they are stirred while cooking turns black1 don't eat them2 and if you don't know a salmon color from a yellow let somebody gather them who does4 ,stewed ,mushrooms4 ,select mushrooms of uniform size4 ,wipe them clean with a soft cloth2 peel1 commencing at the edge and finishing at the top2 cut off the lower part of the stem2 put them into a tin or earthen vessel and half cover them with cold water1 and stew gently for fifteen minutes1 frequently stirring to prevent burning2 season with pepper and salt4 ,when the stew is done stir into it one or more tablespoonfuls of butter1 previously cut in small pieces1 and rolled in flour2 stir three or four minutes4 ,do not let it boil4 ,fried ,mushrooms4 ,prepare as directed for stewing2 heat in a frying pan enough butter to thinly cover the bottom2 put in the mushrooms and fry both sides a golden brown4 ,broiled ,mushrooms4 ,prepare as above1 put on a broiler with gills uppermost1 sprinkle on a little salt and pepper and a tiny piece of butter1 and hold over a bed of coals4 ,fried ,beans4 ,put enough butter in a frying pan to just cover the bottom when melted4 ,when it is hot put in your beans1 already boiled and drained1 and fry brown1 stirring occasionally4 ,,chapter ,,vi4 ,,boiled ,,rice4--,,cracked ,,wheat4--,,hominy ,,grits4--,,batter ,,cakes4--,,rice ,,cakes4--,,puddings4--,,welsh ,,rarebit4--,,fried ,,bread ,,for ,,soups4--,,stewed ,,cranberries4 ,boiled ,rice4 ,,pick one pound of rice over carefully and wash it clean in one or two cold waters1 then drain and put it into a pot containing four quarts of boiling water1 and add four teaspoonfuls of salt2 cover and boil steadily for fifteen minutes1 then drain off the water1 empty the rice1 wipe out the pot1 sprinkle a little salt over the bottom of it and rub it with a dry cloth1 finally emptying out the salt1 replacing the rice and setting the pot near the fire for fifteen minutes longer to let the rice dry and swell4 ,if a large pot is at hand a better way after the rice has boiled fifteen minutes is to drain it as above1 then pouring the boiling water into the large pot1 set in the dry rice in the smaller one1 which should be put in the larger one and all set over the fire and the rice allowed to steam thoroughly dry1 which will take fifteen minutes4 ,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 minutes4 ,since making this discovery he has omitted the further portion of the recipe in practice1 but gives it here for the benefit of those whose tastes may be more dainty than his own4 ,cracked ,wheat4 ,to one quart of the wheat add one tablespoonful of salt1 and soak over night in cold water enough to cover it4 ,in the morning put the wheat with the water it was soaked in into a pot1 cover closely and cook gently until soft--probably from one to one and one-half hours--stirring frequently to prevent scorching4 ,when necessary to replenish the water add boiling water4 ,hominy ,grits ,are cooked the same as cracked wheat1 and are very wholesome4 ,coarse hominy requires long boiling4 ,batter ,cakes4 ,put one quart of sifted flour in a deep dish1 and mix with it one-half teaspoonful of salt1 two heaping teaspoonfuls of baking powder and one teaspoonful of sugar4 ,add warm water 7milk is better7 sufficient to make a thick batter4 ,then add two eggs1 beaten light1 and if they do not thin down the batter sufficiently1 add more water 7or milk74 ,beat thoroughly and cook immediately the same as slapjacks4 ,rice ,cakes4 ,into one quart of sifted flour stir enough water 7or milk7 to make a medium thick batter2 add two cups of cold boiled rice1 one teaspoonful of salt1 and lastly1 four eggs1 beaten light4 ,beat thoroughly and cook immediately the same as slapjacks4 ,plum ,pudding4 ,put into a basin one pound of flour1 three-quarters of a pound of raisins 7stoned1 if possible71 three-quarters of a pound of fat of salt pork 7well washed and cut into small dice or chopped71 and two tablespoonfuls of sugar4 ,add half a pint of water and mix well together4 ,dip a cloth bag large enough to hold the pudding into boiling water1 wring it out1 and apply flour well to the inside4 ,put in the pudding and fasten it up1 leaving a little room in the bag for the pudding to swell4 ,now place the whole in enough boiling water to cover the bag1 and boil two hours1 turning the bag several times to prevent its scorching against the bottom or sides of the pot4 ,if necessary to add water to keep the bag covered1 add boiling water4 ,when done take the pudding from the pot1 plunge it into cold water for an instant1 and then turn it out to be eaten4 ,omaha ,pudding4 ,mix in a deep dish one quart of sifted flour and one tablespoonful of baking powder4 ,dissolve one heaping teaspoonful of salt in one half pint of cold water 7or milk71 adding enough of the latter to the former to make a very thick batter4 ,mix quickly and boil in a bag as above4 ,batter ,pudding4 ,one quart of sifted flour in a deep dish worked into a smooth paste with one quart of sweet milk2 then mix in the yolks of seven eggs1 beaten well1 one teaspoonful of salt and one-fourth of a teaspoonful of baking powder dissolved in a little hot water4 ,stir hard and finally work in quickly the whites of the seven eggs1 which should previously have been beaten into a stiff froth4 ,boil two hours in bags and leave plenty of room for it to swell4 ,corn ,starch ,pudding4 ,dissolve three tablespoonfuls of corn starch in a small quantity of milk1 add two eggs1 beaten light1 and a small pinch of salt4 ,heat three pints of milk nearly to boiling1 mix all together and boil four minutes1 constantly stirring4 ,dip a cup or basin in cold water to cool it1 and turn into it the pudding1 which should be eaten with sugar and milk when it is cold4 ,baked ,rice ,pudding4 ,pick over and wash well one pint of rice and soak it two hours in enough milk or water to just cover it4 ,then stir it into two quarts of milk1 one half pound of sugar1 one teaspoonful of salt1 and a small quantity of nutmeg or cinnamon1 if at hand4 ,put into the baking basins1 having first well greased them1 and bake in the ground two or three hours till it is done brown4 ,creole ,sauce4 ,the juice of a lemon1 three tablespoonfuls of sugar1 ditto of tomato catsup1 one teaspoonful of mustard4 ,heat all to near the boiling point1 and use hot with meats or game4 ,welsh ,rarebit4 ,cut bread into slices about one inch in thickness1 and pare off the crust4 ,toast the slices slightly without hardening or burning and spread with butter2 cut slices of cheese not quite as large as the bread1 lay it on the bread1 and toast all over the fire on a broiler4 ,be careful that the cheese does not burn1 and let it be equally melted4 ,spread over the top a little mustard already prepared and seasoning of pepper1 and serve very hot4 ,fried ,bread for ,soups4 ,cut stale bread into square pieces1 and fry in boiling fat for an instant4 ,take care it does not burn1 removing it as soon as brown4 ,stewed ,cranberries4 ,pick the berries carefully2 then wash them in cold water2 drain4 ,put them into fresh cold water and allow them to remain therein five or ten minutes2 drain4 ,then put the fruit into a well-covered pot 7not iron7 with sufficient boiling water to cover the berries4 ,stew rather quickly1 stirring occasionally until soft4 ,they should cook in from twenty to thirty minutes4 ,five minutes before they are done stir in sugar to taste4 ,,chapter ,,vii4 ,,dishes ,,for ,,yachtsmen4--,,macaroni1 ,,boiled ,,and ,,baked4--,,baked ,,turkey4--,,pie ,,crust4--,,brown ,,betty4--,,apple ,,pudding4--,,apple ,,dumplings4 ,,for the benefit of ,corinthian yachtsmen1 recipes are here given for some dishes which are rather too elaborate in preparation for camp purposes1 but which can be cooked readily in the yacht's galley1 if it be provided with a regular yacht's stove1 having an oven1 etc4 ,boiled ,macaroni4 ,wipe the macaroni carefully1 and break it into lengths1 put it into a pot of boiling salt water1 say ten times as much water as macaroni4 ,boil fifteen to twenty minutes1 or until tender4 ,take care that it does not burst or become a pulp from excessive boiling2 drain at once and season with butter4 ,if desired to impart the flavor of onion to macaroni boil with it two onions for each pound of macaroni4 ,the liquor drained from the macaroni may be used for broth or soup4 ,boiled macaroni may be served with a white sauce1 made as follows2 for one pound of macaroni put into a pot over the fire two ounces of butter and two ounces of flour1 stir until it becomes smooth1 then gradually stir in one quart of hot milk and water in equal parts1 season with pepper and salt1 put in the macaroni1 and let it remain over the fire for one minute4 ,or1 as soon as the butter and flour bubbles1 gradually pour in one quart of boiling water1 stirring it until it becomes smooth2 season with pepper and salt2 put in the macaroni and let it remain over the fire for one minute4 ,have ready one or two onions1 minced or shredded1 fried brown4 ,dish the macaroni and pour the fried onions over it4 ,boiled macaroni may be served with tomato sauce made as follows3 for one pound of macaroni put into a pot half a can of tomatoes1 or twelve large fresh ones1 one half a pint of stock1 gravy1 or broth of any kind1 a little thyme or parsley1 six whole cloves1 a sliced onion1 pepper and salt4 ,cover and boil gently for one hour1 stirring frequently2 drain and press the mixture through a sieve 7an old pan full of nail holes will do72 then stir into it about two ounces of butter and one ounce of flour1 previously mixed smooth over the fire2 stir until it is well incorporated2 pour it over the macaroni3 sprinkle on top grated cheese1 and put it into the oven for five or ten minutes4 ,baked ,macaroni and ,cheese4 ,boil and drain the macaroni and with it fill by layers a buttered earthen dish1 seasoning each layer with butter1 grated cheese1 mustard1 pepper1 and salt2 add bread crumbs for the top layer4 ,cover and put it into the oven1 and bake with a moderate heat for a half hour4 ,remove the cover1 and when the top is browned serve in the baking-dish4 ,minced fat pork may be used instead of butter4 ,baked ,turkey4 ,tame and wild turkeys are prepared and cooked alike4 ,the time for cooking is from fifteen to twenty minutes to the pound1 but this depends much upon the age of the bird2 it must be well done to be palatable4 ,success lies in cooking it long enough1 and frequent basting4 ,put the turkey into a pan of cold water2 rinse it inside and out in three or four waters2 in the last water but one dissolve a teaspoonful of soda4 ,fill the body with this water2 shake it well2 pour it off and rinse with fresh water2 wipe it dry inside and out2 rub the inside with pepper and salt4 ,prepare a stuffing as follows2 ,mix into enough grated bread crumbs to fill the craw and body of the turkey a half teaspoonful of summer savory1 thyme1 or sage1 four ounces of lard1 four ounces of butter1 with enough warm water to make the mixture moist4 ,mix all thoroughly and stuff the craw and body with it2 tie a string tightly about the neck2 sew up the incision2 tie down the wings and legs2 then lay it on its back in the baking-pan2 wet the skin and season it with pepper and salt and dredge it with flour4 ,distribute on the upper side small pieces of butter2 put into the pan about a pint of boiling stock or a quarter of a pound of butter2 have a brisk fire2 put the pan into the oven and bake4 ,baste frequently1 at least every ten minutes2 bake to a rich brown4 ,if it browns too rapidly lay a sheet of white paper over it until the lower part is done4 ,when the turkey is browned on the breast turn it over in the pan while in the oven4 ,pepper1 salt1 and dredge the back with flour1 and bake until browned1 basting as above4 ,when baked remove the strings from the neck and body2 put it into a hot dish and serve with a flour gravy1 made as described on page #fb4 ,the turkey may also be stuffed with sausage-meat1 fresh oysters or roasted chestnuts4 ,pie ,crust4 ,all pie crust should be made in a cool place and handled as little as possible during the process4 ,the heat from the hand makes the crust tough4 ,the ingredients are3 ,one quart of flour 7sifted72 one-fourth of a pound butter2 one-half teaspoonful salt2 enough cold water to make a stiff dough4 ,sift the flour into a deep wooden bowl or tin pan2 put into it the salt2 mix2 then the lard4 ,with a keen chopping-knife cut up the lard into the flour until it is thoroughly incorporated1 with no lumps2 wet with cold water1 stirring it in with a wooden spoon until it becomes a stiff dough4 ,flour the hands and make dough into a lump with as little handling as possible4 ,remove lump to well-floured kneading-board1 and roll it out into a sheet a fourth of an inch thick1 always rolling from you1 and with as little pressure upon the rolling-pin as may be necessary4 ,into the rolled sheet stick small pieces of butter at regular intervals4 ,dredge slightly with flour4 ,roll up the sheet1 commencing to roll from the side nearest you4 ,roll out1 again buttering and dredging until the butter is exhausted4 ,if time will permit1 when the butter has been exhausted and the roll made up1 lay it away in a cold place or on the ice for twenty minutes4 ,place it again upon the floured kneading-board1 roll out into a sheet as hereinbefore directed4 ,butter the pie-plates2 lay the paste lightly within them1 fitting it nicely4 ,trim off the paste neatly around the edges of the pie-plates4 ,gather up the cuttings and roll them into a separate sheet4 ,if the pies are to have a top crust1 cover the tops with the paste1 cutting neatly round the edges1 and with a knife1 spoon or the fingers join securely the edges of the top and sides to prevent escape of juices4 ,then with a sharp knife make three or four incisions about an inch long in the center of the top crust4 ,if the top crust is lightly brushed with sweet milk1 it will brown evenly4 ,bake in a moderate oven until a light brown4 ,be careful to have the heat as great at the bottom as at the top of oven4 ,if this is not looked to1 the lower crust will be uncooked and inedible4 ,should a richer crust be desired the proportions of lard and butter can be doubled4 ,brown ,betty 7,baked74 ,the ingredients are3 ,cooking-apples1 pared1 cored1 and sliced2 dry-bread crumbs1 or well-toasted bread rolled into crumbs2 sugar1 butter1 and ground cinnamon4 ,grease well a deep baking-dish4 ,into the bottom of this put a layer of prepared apples2 sprinkle them lightly with sugar2 scatter small pieces of butter over this1 then dust with ground cinnamon2 over this place a layer of bread crumbs from one-half to three-quarters of an inch thick2 over this apples1 butter1 and cinnamon1 and continue this process until the dish is full1 or until sufficient material has been used4 ,the top layer must be crumbs1 and on this must be scattered small pieces of butter4 ,if the top layer is moistened with a couple of tablespoonfuls of milk it will brown more evenly4 ,put into a moderate oven and bake from a half to three-quarters of an hour4 ,when a fork will easily penetrate the apples it is cooked4 ,alden dried apples may be substituted for the fresh fruit4 ,it can be eaten hot or cold with butter1 sugar1 or sauce4 ,baked ,apple ,pudding4 ,use the following ingredients3 ,apples pared1 cored and sliced2 one quart sifted flour2 three teaspoonfuls baking powder1 incorporated with the dry flour2 one-half teaspoonful salt2 two tablespoonfuls lard 7half butter is preferable72 one pint milk 7cold water will do74 ,have ready sugar1 butter1 and ground cinnamon4 ,put flour into a deep dish or pan2 mix into it the salt and lard2 then add the milk1 and work the mixture with the hands to a smooth light dough4 ,roll the dough into a sheet about one-quarter of an inch thick4 ,have prepared a well-greased baking-dish4 ,cover the bottom and sides of the dish with rolled dough or paste1 press it lightly against the sides and bottom1 and cutoff the edges above the dish4 ,put into the bottom of the baking-dish thus prepared a thick layer of sliced apples1 sprinkle them with sugar and ground cinnamon1 then another layer of apples treated in like manner1 and so on successively until the dish is full4 ,the top layer of apples should have the dressing of sugar and cinnamon1 and be also sprinkled with small pieces of butter4 ,wet the top layer with three or four teaspoonfuls of water1 and then sprinkle it lightly with dry flour4 ,take the remainder of the dough1 roll it out thin1 and cover the dish with it1 pressing the paste down round the edges of the dish to join it with the paste that lines the sides4 ,make three or four incisions in the cover with a sharp knife4 ,then put the dish into a moderate oven and bake from one to one and a half hours4 ,when a fork easily penetrates the pudding1 it is cooked4 ,eat hot with sauce4 ,alden dried apples1 canned apples1 canned peaches1 or fresh peaches pared1 quartered1 and the stones extracted may be used4 ,baked ,apple ,dumplings4 ,the apples pared1 cored and quartered4 ,prepare paste as directed for ,baked ,apple ,pudding above4 ,when the paste is rolled1 cut it into squares1 and in the centre of each square place the four parts of an apple2 add to each apple a piece of butter the size of a chestnut and a small sprinkle of sugar and ground cinnamon4 ,envelop the apple in the paste1 pressing the cut edges together4 ,place the dumplings thus prepared into a well-greased baking-pan1 cut edges downwards4 ,bake a half to three-fourths of an hour in a moderate oven4 ,when a fork will penetrate the dumplings they are cooked4 ,apples dried by the ,alden process may be used4 ,,hints4 ,,cooking ,,in ,,iron ,,pots4--,let nothing stand in an iron pot after it is cooked1 or it will become discolored and have an unpleasant taste4 ,,rusty ,,knives4--,if knives become rusty1 rub them with a fresh-cut potato dipped in ashes4 ,,emetic4--,gunpowder dissolved in water is a good emetic4 ,,save ,,the ,,bacon ,,grease4--,after frying salt pork1 bacon or fat meat1 do not discard the grease that is left in the pan4 ,keep a cup or small tin pail1 in which pour all residue4 ,it will soon harden1 and is just the thing for frying slapjacks or potatoes in4 ,,improved ,,river ,,water ,,for ,,drinking4--,if you make tea do not throw out the grounds after each drawing4 ,in warm weather ordinary lake or river water will taste very refreshing if poured into the pot where tea-grounds have been left1 and allowed to stand a few minutes before drinking4 ,,salt4--,it is always best in cooking to use too little salt rather than too much4 ,further salting can be easily done at any time1 but it is difficult or impossible to freshen anything that has been over-salted4 ,,baking ,,powder4--,in using baking powder it is always best to follow the printed directions on the can as to the amount4 ,the different makes of baking powders have each a different strength4 ,,spoons4--,on a canoe trip1 where storage room is at a premium1 one spoon will suffice for all purposes4 ,let it be of iron1 of dessert size4 ,get a tinsmith to cut off two inches of the handle1 and solder strongly to the stump a tin cylinder one-half inch in diameter4 ,there will be no long handle to interfere with packing it in a small space1 and if a long handle is desired for skimming soups1 stirring mush1 etc41 a stick of any length can be instantly cut to fit the tin cylinder4 ,,frozen ,,fish should be soaked in cold water to thaw them before cooking4 ,,fish-,,eating ,,ducks may be made palatable by parboiling them in water with an onion in it4 ,after parboiling them throw away the onion and lay the ducks in cold water for half an hour1 after which they may be roasted1 broiled1 fried or stewed4 ,,soft ,,vs4 ,,hard ,,water4--,beans1 peas and other vegetables are best boiled in soft water4 ,hard water can be made soft 7if its hardness depends upon the presence of carbonate of lime7 by boiling it an hour and then allowing it to cool1 when most of the lime will be precipitated4 ,,broiling4--,remember that it is better to broil before a fire than over it1 as by the former process the juices of the meat can be caught and used as a dressing1 while in the latter manner they are lost in the fire and tend to give a smoky flavor by their ignition4 ,in broiling1 the article should be turned frequently4 ,,frying4--,the lard or fat used for frying should always be very hot before the article to be cooked is put in4 ,if little jets of smoke issue from the top of the fat it is hot enough4 ,if the fat is insufficiently hot1 anything cooked in it will taste of the grease1 while the moment a substance is dropped into fat at a great heat the exterior pores are closed1 and no grease penetrates it4 ,,mixing ,,ingredients4--,preciseness in the preparation of ingredients is an important element of success in cooking4 ,guessing at proportions is the practice of the lazy or indifferent cook4 ,,new ,,iron ,,pots4--,boil a handful of grass in a new iron pot1 then scrub it inside with soap and sand1 fill it with clean water and let this boil half an hour4 ,it is then ready to use for cooking4 ,,table ,,of ,,approximate ,,weights ,,and ,,measures4--,the following table may be of use4 ,it is near enough to accuracy for cooking purposes3-- ,three teaspoonfuls ,one tablespoonful4 ,four tablespoonfuls ,one wine glass4 ,two wine glasses ,one gill4 ,two gills ,one tumbler or cup4 ,two cupfuls ,one pint4 ,one quart sifted flour ,one pound4 ,one quart powdered sugar ,one pound1 seven ounces4 ,one quart granulated sugar ,one pound1 nine ounces4 ,one pint closely packed butter ,one pound4 ,three cupfuls sugar ,one pound4 ,five cupfuls sifted flour ,one pound4 ,one tablespoonful salt ,one ounce4 ,seven tablespoonfuls granulated sugar ,one half pint4 ,twelve tablespoonfuls flour ,one pint4 ,three coffee cupfuls ,one quart4 ,ten eggs ,one pound4 ,,yeast4--,a serviceable yeast for leavening bread may be made by mixing flour and cold water into a thin batter4 ,set it away in a bottle until it sours1 when it is ready for use4 ,,index4 ,apple dumplings 7baked71 #hg -- pudding 7baked71 #he ,ash cakes1 #ch ,bacon1 fried1 #be -- grease should be saved1 #hh ,bags1 waterproof1 for provisions and clothing1 #ac ,baked apple dumplings1 #hg -- apple pudding1 #he -- brown ,betty1 #he -- deer's head1 #fc -- fish1 plain1 #ee -- -- stuffed1 #ef -- macaroni with cheese1 #ha -- rice pudding1 #gg -- turkey1 #hb ,baking powder1 #hi -- -- biscuits1 #ci -- time necessary for1 #dg -- without a stove1 #dg ,ballast1 canned goods for1 #ae ,batter cakes1 #ge -- pudding1 #gg ,beans1 fried1 #gc -- pork and1 #fj -- soup1 #eb ,beds1 camp1 #dc ,beef1 frizzled1 #ei ,betty1 brown1 #he ,biscuits1 baking powder1 #ci -- ,hecker's flour1 #ci -- ,maryland1 #dj ,blacksmith's pliers1 #ab1 #df ,blanketed oysters1 #bd ,boiled cabbage1 #fh -- eggs1 #dj -- fish1 #bb ,boiled fish roe1 #bc -- green corn1 #cb -- macaroni1 #hj -- meat1 #bg -- pork1 #fj -- potatoes1 #cj -- rice1 #gd -- turnips1 #ga ,box for provisions1 the canoeist's1 #i-aa ,box for salt and pepper1 #ab ,bread1 fried1 for soups1 #gh -- pilot1 #ae -- quick camp1 #ci -- unleavened1 #dj ,broiled mushrooms1 #gc -- salt pork1 #be -- steaks1 #bf ,broiling hints1 #hi -- in a frying-pan1 #bf ,brown ,betty 7baked71 #he ,brunswick stew1 #fa ,butter jar1 #aa ,cabbage aux legumes1 #fi -- boiled1 #fh -- fried cooked1 #fi ,cakes1 ash1 #ch -- batter1 #ge -- hoe1 #cg -- rice1 #gf ,camp bed1 #dc -- cellar1 #dc -- dining-table1 #dh -- fire1 #dd-dh -- stove1 #dc-dd ,canned corn beef1 #be -- food for canoe ballast1 #ae ,canoe stove1 #ad -- -- ,danforth's1 #ad ,cellar1 camp1 #dc ,chest1 provision1 for canoeists1 #i-aa ,chowder1 clam1 #eg -- -- orthodox1 #eg -- fish1 #eg ,clam chowder4 7,see chowder47 -- soup1 #ah ,coffee1 #cd -- pot1 construction of1 #df ,condensed provisions1 #ad ,cooking in iron pots1 #hh ,corn1 boiled1 #cb -- fried1 #cc -- roasted1 #cc -- stewed1 #cc -- dodgers1 #ch -- pone1 #ch -- starch pudding1 #gg ,corned beef1 canned1 #be ,cornmeal mush1 #ce -- -- slapjacks1 #cg ,crabs1 hard shell1 #bc -- soft1 #bc ,cracked wheat1 #ge ,cranberries1 stewed1 #gh ,creole sauce1 #gh ,crust1 pie1 #hc ,damp wood1 to start a fire with1 #dh ,danforth fluid canoe stove1 #ad ,deer's head soup1 #eb ,dishes1 washing1 #di ,driftwood for fires1 #de ,drinking river and lake water1 #hh ,dumplings1 apple 7baked71 #hg ,ducks1 fish-eating1 #hi -- roast1 #bh -- stewed1 #bi ,eggs1 boiled1 #dj -- fried1 #dj -- poached1 #dj -- scrambled1 #da -- ham and1 #bf -- method of carrying to avoid breakage1 #ab1 #dc ,emetic1 #hh ,fish1 #bj1 #ee ,fish1 baked1 plain1 #ee -- -- stuffed1 #ef -- boiled1 #bb -- chowder1 #eg -- fried1 #ba -- gravy1 #ef -- planked1 #ba -- sauce1 #bb -- soup1 #ec -- skewered1 #bb -- caught in muddy streams1 #bj -- frozen1 #hj -- grubs in1 #bi -- roe1 boiled1 #bc -- -- fried1 #bc -- should be killed as soon as caught1 #bj ,fish-eating ducks1 #hi ,fire1 best fuel for1 #de1 #dg -- for camp cooking1 #dd-dh -- how to build1 #de -- how to start with damp wood1 #dh -- of driftwood1 #de ,flamme forc1 #ad1 #dh ,flapjacks4 7,see slapjacks47 ,flour gravy1 #fb ,flour1 self-raising1 #ae ,folding stoves1 #ad ,forequarter of venison1 #fd ,fried beans1 #gc -- cold mush1 #cf -- cooked cabbage1 #fi -- -- potatoes1 #ca -- eggs1 #dj -- fish1 #ba -- -- roe1 #bc -- green corn1 #cc -- mushrooms1 #gc -- oysters1 #bd -- pigeons1 #bg -- raw potatoes1 #ca -- salt pork 7or bacon71 #be -- squirrels1 #bg ,frizzled beef1 #ei ,frogs1 #bi ,frozen fish1 #hi ,frying hints1 #ij ,frying-pan1 broiling in1 #bf -- handleless1 #df ,fuel for camp-fire1 #de1 #dg ,game1 #be1 #bi -- soup of small1 #eb -- stew1 #fa -- stuffed and roasted1 #fe ,gravy1 flour1 #fb -- fish1 #ef -- for stews1 #fb ,grease1 save the bacon1 #hh ,green corn1 boiled1 #cb -- -- fried1 #cc -- -- roasted1 #cc -- -- stewed1 #cc ,greens1 #gj ,grits1 hominy1 #ge ,grouse1 roast1 #bh ,grub-box1 canoeist's1 #i-aa ,grubs in fish1 #bj ,ham and eggs1 #bf ,hash1 #ei -- pork1 #fj ,hard-shell crabs1 #bc ,hard vs4 soft water1 #hi ,hares or rabbits1 #bh ,hecker's flour biscuits1 #ci -- -- slapjacks1 #ch -- prepared flour1 #ae ,hints1 #hh ,hominy grits1 #ge ,hoe cakes1 #cg ,ice-box1 #dd ,ingredients1 mixing1 #ij ,iron pots1 cooking in1 #hh -- -- new1 #ij ,johnnycake1 #cf ,kerosene stoves1 wind-protected1 #dh ,knives1 rusty1 #hh ,macaroni1 baked with cheese1 #ha -- boiled1 #hj -- sauce for1 #hj ,maryland biscuit1 #dj ,mashed potatoes1 #ca ,measures and weights1 table of1 #ij ,meat1 boiled1 #bg -- soup1 #ea ,mixing ingredients1 #ij ,mush1 cold1 fried1 #cf -- corn meal1 #ce -- oatmeal1 #cf ,mushrooms vs4 poisonous fungi1 #ga ,mushrooms1 broiled1 #gc -- fried1 #gc -- stewed1 #gb ,new iron pots1 #ij ,oatmeal mush1 #cf ,oil-stoves1 wind-protected1 #dh ,omaha pudding1 #gf ,onion soup1 #ah ,opossums1 #fe ,oven1 portable1 #ac ,oyster soup1 #ah ,oysters1 blanketed1 #bd -- fried1 #bd ,pack baskets for carrying outfit1 #dc ,pancakes4 7,see slapjacks47 ,pea soup1 #ec ,pepper and salt boxes1 #ab ,pie crust1 #hc ,pigeons1 fried1 #bg -- stewed1 #bi ,pigs1 young1 #fe ,pilot bread1 #ae ,planked fish1 #ba ,pliers1 blacksmith's1 #ab1 #df ,plover1 roast1 #bg ,plum pudding1 #gf ,poached eggs1 #dj ,pone1 corn1 #ch ,porcupines1 #fe ,pork and beans1 #fj ,pork1 boiled1 #fj -- broiled1 #be -- fried1 #be -- hash1 #fj -- selection of1 #be ,portable oven1 #ac ',possums1 #fe ,potatoes1 boiled1 #cj -- fried 7raw71 #ca -- fried 7cooked71 #ca -- mashed1 #ca -- roasted1 #ca -- stewed1 #cb -- sweet1 #cb ,pots1 iron1 cooking in1 #hh -- -- new1 #ij ,powder1 baking1 #hi ,provisions consumed in a week's cruise1 #af ,pudding1 apple 7baked71 #he -- batter1 #gg -- corn starch1 #gg -- ,omaha1 #gf -- plum1 #gf -- rice1 #gg ,quail1 roast1 #bg ,quick camp bread1 #ci ,rabbits or hares1 #bh ,rabbit1 stewed1 #bh ,range1 out-door cooking1 #dd-df ,rarebit1 ,welsh1 #gh ,rice cakes1 #gf -- boiled1 #gd -- pudding1 baked1 #gg -- soup1 #eb ,river water1 improved for drinking1 #hh ,roast ducks and grouse1 #bh -- green corn1 #cc -- potatoes1 #ca -- quail1 snipe and plover1 #bg -- venison1 #fc -- woodcock1 #bh ,rusty knives1 #hh ,salt and pepper boxes1 #ab -- in cooking1 #hh ,sauce1 ,creole1 #gh ,sausages1 venison1 #fd ,scrambled eggs1 #da ,self-raising flour1 #ae ,shoulder of venison1 stuffed1 #fd ,skewered trout1 #bb ,slapjacks1 #cg -- cornmeal1 #cg -- ,hecker's flour1 #ch -- wheat1 #cg ,small game soup1 #eb ,snipe1 roast1 #bg ,soft crabs1 #bc ,soups1 #ag1 #ej -- ,brunswick1 #ag -- fried bread for1 #gh -- general remarks on making1 #ag1 #ej -- ,huckins'1 #ag ,soup1 bean1 #eb -- clam1 #ah -- deer's head1 #eb -- fish1 #ec -- meat1 #ea -- onion1 #ah -- oyster1 #ah -- pea1 #ec -- rice1 #eb -- small game1 #eb -- tomato1 #ai -- turtle1 #ed -- vegetable1 #ea ,spoon1 improved1 #hi ,squirrels1 fried1 #bg ,steaks1 broiled1 #bf ,stew1 ,brunswick1 #fa -- of game1 #fa ,stewed cranberries1 #gh -- ducks or pigeons1 #bi -- green corn1 #cc -- mushrooms1 #gb -- potatoes1 #cb -- rabbits1 #bh -- tomatoes1 #gj ,stews1 gravy for1 #fb ,stove1 camp1 #dc-dd -- canoe1 #ad -- folding1 #ad ,stuffed baked fish1 #ef -- game roasted1 #fe -- shoulder of venison1 #fd ,succotash1 #fi ,sweet potatoes1 #cb ,table1 camp1 #dh -- of weights and measures1 #ij ,tea1 #ce ,tins for carrying provisions1 #aa ,tomatoes1 stewed1 #gj ,tomato soup1 #ai ,trout1 skewered1 #bb ,turkey1 baked1 #hb ,turnips1 boiled1 #ga ,turtle soup1 #ed ,unleavened bread1 #dj ,utensils for camp cookery1 #dc1 #df -- for canoe cookery1 #i-af ,vegetables1 remarks on1 #fg -- for a canoe cruise1 #cj -- time-table for cooking1 #fg-fh ,vegetable soup1 #ea ,venison1 forequarter of1 #fd ,venison1 roast1 #fc -- sausages1 #fd -- stuffed shoulder of1 #fd ,washing dishes1 #di ,water1 hard vs4 soft1 #hi -- river1 improved for drinking1 #hh ,waterproof bags for provisions and clothing1 #ac ,weights and measures1 table of1 #ij ,welsh rarebit1 #gh ,wheat1 cracked1 #ge -- slapjacks1 #cg ,woodchucks1 #fe ,woodcock1 roast1 #bh ,yachtsmen1 dishes for1 #hj ,yeast1 #ia ,,footnotes3 ,a ,see note on baking powder in the chapter of ,hints4 ,b ,this is a favorite ,virginia dish1 of which the compiler of this book has eaten1 but which he has never cooked4 ,the recipe here given is said by an old ,virginian to be reliable4 ,c ,if the unopened can is put in boiling water1 only about ten minutes are necessary4 ,,transcriber',s ,,notes3 ,text in italics is surrounded with underscores3 italics4 ,inconsistencies in spelling1 hyphenation1 grammar1 and punctuation have been standardized4