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

for an hour and a half, stirring frequently; then put in the pork. When the beans have become tender enough to crack, take out the pork and mash the beans into a paste with a wooden masher or the bottom of a large bottle. Then put all back and boil slowly an hour longer. If no soda is used, longer boiling will be necessary. Bean soup will burn if not constantly stirred. Not much salt, but plenty of pepper should be used for seasoning. Pea Soup. Treat the peas exactly the same as the beans in the above recipe, except as to the preliminary boiling in water with soda. Make the same way as bean soup. Pea soup cools and thickens rapidly, therefore if squares of fried bread are thrown upon the surface before serving, it should be done quickly and while the bread is hot. Use more salt than with the bean soup for seasoning, and boil gently or it will surely burn. Fish Soup. Cut up large fish, after it has been cooled from a previous cooking, into small pieces, and stew it with a piece of salt pork for two hours. Turtle Soup. Snapping turtles, "mud turtles" and all tortoises can be made into appetizing soup. Cut their throats to kill them and then let them bleed. Break the shell on the under side, cut out the meat, rejecting the entrails, head and claws, and boil slowly for three hours with some sliced onion. CHAPTER III. FISH.--FISH BAKED, PLAIN AND STUFFED.--FISH GRAVY.--FISH CHOWDER.--CLAM CHOWDER.--ORTHODOX CLAM CHOWDER. THE subject of fish cookery belongs more to the canoeist than to the general camper, for the reason that the former is so constantly among them in their fluid home that he can readily catch a mess, and easily cook them with his small means after he has caught them. That is why nearly all the practical methods of cooking fish are given in Chapter III. of Part I. of this book. There are, however, some ways of preparing fish in camp that the canoeist will hardly attempt, for lack of