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

the fish. If there are squeamish people in camp remove the "black specks" from this gravy with a spoon. Fish Chowder. Clean the fish and cut up all except the heads and tails into small pieces, leaving out as many bones as possible. Cover the bottom of the pot with slices of fat salt pork; over that a layer of sliced raw potatoes; then a layer of chopped onions; then a layer of fish; on the fish a layer of crackers, first made tender by soaking in water or milk. Repeat the layers, except pork, till the pot is nearly full. Every layer must be seasoned with pepper and salt. Put in enough cold water to moisten the whole mass well, cover the pot closely, set over a gentle fire, and let it simmer an hour or so. Cook it till it is rather thick, then stir it gently, and it is ready to serve. Tomatoes may be added as a layer after the onions. Clam Chowder Can be made the same as Fish Chowder, using clams instead of fish, but a large party of sea-beach picnickers will probably prefer the regular Orthodox Clam Chowder. The first thing necessary is an out-door oven made with flat stones. Start a rousing fire in this and let it burn until every stone is hot all the way through. Then rake out the coals beneath, even to the faintest cinder, so that there will be no smoky taste to the chowder. Then put a couple of stout boughs across the open top of the oven, and cover them with fresh seaweed an inch or two thick. Spread the shelled clams on the seaweed, over them a layer of onions, then a layer of sweet or Irish potatoes, or both, then green corn, then the fish (cleaned and salted and mapped in a cloth, and either a bluefish or a cod, if extra-orthodox), then a lobster, either alive or boiled. Now cover the whole arrangement with a large cloth, and pile on seaweed till no steam escapes. When it has cooked half an hour