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

fried in butter. CHAPTER V. VEGETABLES.--POTATOES AND GREEN CORN, BOILED, FRIED, ROASTED AND STEWED. THE canoeist, whose stowage room is limited, will not carry with him a variety of vegetables, therefore completer directions for cooking these edibles will be left for Part II. of this book, and instructions will here be given only for the preparation of the potatoes, which he will most certainly carry, and green corn, which, in its season, he can obtain readily, if his cruise leads him through a farming country. These two articles will form the canoeist's mainstay in the vegetable line, and can be prepared in several appetizing ways. Boiled Potatoes. Small or medium-sized potatoes are preferable to large ones. Choose those with small eyes, as those with large eyes are generally about to sprout and are of poor quality. Do not pare unless they are very old, and in the latter case put them in cold water and allow it to boil. If they are of unequal size cut the large ones, so that they will boil evenly; wash, cut out bad places and eyes, and slice off a piece of skin at each pointed end. Put, unless old, into enough boiling salted water to cover them, and simmer steadily till a sliver will easily pierce the largest. Strain when done, and set the pot near the fire, shaking them occasionally to dry them. Mashed Potatoes. After boiling, peel and mash thoroughly with the bottom of a large bottle, working in pepper, salt, butter, and sufficient hot milk or water to make them into the consistency of soft dough. If mashed in an iron pot they will be discolored, but will taste just as good as if mashed in tin or earthenware. Roasted Potatoes. Wash and wipe them dry, and cut off the ends. Bury them in the ashes till a sliver will easily pierce them. Do not make the common mistake of putting them among the live coals of the fire, or they will be burned, not cooked through. Fried Cooked Potatoes. Peel and slice cold cooked potatoes, and put them into