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

enough "screeching hot" lard or pork fat to cover the bottom of the pan. Stir frequently and fry slowly, seasoning with pepper and salt. Fried Raw Potatoes. Wash, peel, and slice very thin. Put few at a time into enough boiling fat to float the slices. If too many are put in at one time they will chill the fat and will not fry evenly. Turn and fry a light brown on both sides. When done remove with a fork, leaving as much grease as possible, and shake them up in a covered dish to eliminate the grease still further. Stewed Potatoes. Cut cold boiled potatoes into pieces the size of a hickory nut, put them into enough boiling milk to cover them, and let them simmer slowly till the milk is nearly exhausted, stirring frequently to prevent burning. Season with pepper, salt and butter. Sweet Potatoes. Are cooked the same as Irish potatoes, but require longer time. See time table in Part II. Boiled Green Corn. The sweetness of corn is better preserved in the boiling if the outer layer of husks only is stripped off. Turn back the inner husks and strip off the silk, then replace the inner husks and tie the ends. Put the corn into enough boiling salt water to cover it. Boil, if young, twenty-five minutes; if old, nearly or quite twice as long. After half an hour's boiling, an ear had best be removed occasionally and the kernels prodded with a sliver, to see if they have cooked tender. Overboiling spoils corn. Drain off the water as soon as they are done. Fried Corn. Cut cold boiled corn from the cob, mix with mashed potatoes, and fry in butter or pork fat. Roasted Corn. Leave the ear in the husks, cover it well with the hot ashes, and let it remain from forty-five minutes to an hour. Stewed Corn. Cut the corn from the cob, put it into a pot, barely covering it with cold milk. Season it with pepper and salt, and if common field corn, with sugar. Cover and stew gently