Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers

Boiled Fish Roe. Wash and wipe the roes with a soft cloth. Wrap in a cloth and boil the same as fish. Or, they may be tied inside the fish with a string and boiled with it. Fried Fish Roe. Prepare as above, dredge in meal or flour, and fry exactly as fish. Soft Crabs. Have enough boiling hot grease in a pan over a hot fire to cover the crabs. Throw them in as soon as possible after they are taken, with a little salt. Let them brown and turn them once. When done cut off the gills or "dead men's fingers," and serve on toast. Hard Shell Crabs. These are best steamed. Boil two cups of water in your largest pail. Put in two or three large handfuls of grass and then the crabs, as soon as possible after they are caught. Over them put more grass, and, covering the pail, let them steam thoroughly over the fire for twenty minutes. When done, eat all except the shell, the gills and the stomach, which last is in an easily distinguished sack. Be sure to have sufficient water in the pail to keep up the steam for the requisite time. Fried Oysters. Strain the liquor from the oysters. Crush crackers into fine crumbs; or, if you have no crackers, toast some slices of bread and crush them fine. Beat up an egg (both white and yolk) in a tin cup with a spoon. Dip the oysters into the beaten egg, then roll them in the crumbs, and put over the fire in a pan of boiling fat over half an inch deep. Turn when brown on one side, and let the other side brown. If the oysters are small do not prepare them singly, but place them two together (the large portions at opposite ends), then immerse them in the egg and crumbs together. If the crumbs do not readily adhere, pat the oysters gently while rolling them in the crumbs. Blanketed Oysters. Get the largest oysters you can find, cut fat bacon into very thin slices, wrap an