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

before it is done put in a few pared potatoes, cut to a uniform size. Brunswick Stew.[B] For a stew for five or six persons the following are the ingredients: two-good-sized or three small squirrels, one quart of tomatoes, peeled and sliced, one pint of butter or lima beans, six potatoes, parboiled and sliced, six ears of green corn cut from the cob, one-half pound of butter, one-half a pound of fat salt pork, one teaspoonful of black pepper, one-half a teaspoonful of cayenne, one gallon of water, one tablespoonful of salt, two tablespoonfuls of white sugar, one onion minced small. Cut the squirrels into joints, and lay in cold water to draw out the blood; put on the gallon of water, with the salt in it, and let it boil for five minutes; put in the onion, beans, corn, pork which has been cut into fine strips, potatoes, pepper and the squirrels; cover closely, and stew two and a-half hours very slowly, stirring the mass frequently from the bottom to prevent its burning. Then add the tomatoes and sugar, and stew an hour longer. Ten minutes before it is to be taken from the fire, add the butter, cut into bits the size of a walnut, and rolled in flour; give a final boil, taste to see that it is seasoned to your liking, and serve at once. Flour Gravy. After stews have been taken from the pot stir a tablespoonful of flour gradually into a small quantity of cold water, carefully breaking all the lumps. Then pour this gradually into the boiling liquor left in the pot from the stew, let it boil well two minutes, and serve. If flour is sprinkled dry into boiling water it Will form into lumps at once, no matter how much it is stirred. A tablespoonful of flour will sufficiently thicken nearly a quart of liquor. If what is called "brown gravy" is desired, heat the flour first in a frying pan, stirring it till it is brown. Roast Venison. The saddle is the best portion for roasting, and after this the