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

Make a Cooking Range Out-of-doors.--Building the Fire.--A Useful Tool.--Construction of Coffee Pot and Frying Pan.--Baking in Camp.--Fuel for Camp-fire.--Kerosene and Alcohol Stoves.--Camp Table.--Washing Dishes, etc. 42 CHAPTER II. Soups.--General Remarks on Cooking Soups.--Soups Made of Meat, Vegetables, Deer's Heads, Small Game, Rice, Fish, and Turtle. 50 CHAPTER III. Fish.--Fish Baked, Plain and Stuffed.--Fish Gravy.--Fish Chowder.--Clam Chowder.--Orthodox Clam Chowder. 55 CHAPTER IV. Meats and Game.--Hash.--Pork and Beans.--Game Stew.--Brunswick Stew.--Roast Venison.--Baked Deer's Head.--Venison Sausages.--Stuffed Roasts of Game.--Woodchucks, Porcupines, 'Possums and Pigs. 59 CHAPTER V. Preparation of Vegetables for Cooking.--Time Table for Cooking Vegetables.--Cabbage, Beets, Greens, Tomatoes, Turnips, Mushrooms, Succotash, etc. 67 CHAPTER VI. Boiled Rice.--Cracked Wheat.--Hominy Grits.--Batter Cakes.--Rice Cakes.--Puddings.--Welsh Rarebit.--Fried Bread for Soups.--Stewed Cranberries. 74 CHAPTER VII. Dishes for Yachtsmen.--Macaroni, Boiled and Baked.--Baked Turkey.--Pie Crust.--Brown Betty.--Apple Pudding.--Apple Dumplings. 80 HINTS. 88 PREFACE. A BOOK in the writer's possession, entitled "Camp Cookery," contains the following recipe: "BOILED GREEN CORN.--Boil twenty-five minutes, if very young and tender. As it grows older it requires a longer time. Send to the table in a napkin." The writer of the above is a good housewife. She cannot conceive that anybody will attempt to boil green corn who does not know such rudiments of the culinary art as the proper quantity of water to put into the pot and the necessity of its being slightly salted and at a boil when the corn is put in, instead of fresh and cold; and, like the careful cook that she is, she tells the camper to send the ears to the camp "table" in a "napkin." The faults of the above recipe are the faults of all recipes furnished by the majority of books on out-door life. They do not instruct in those rudimentary principles of cooking so important to the outer who has eaten all his life no food except that furnished him ready for instant despatch; and they commend to the camper dishes that require materials and utensils for their preparation which are seldom at hand in the field and forest. The object of this little volume is to give to the Corinthian cruiser and the camper some