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

boiled with some of the above, they will be sufficiently seasoned. If not, season with salt, pepper and butter. Potatoes and Corn. For all methods of cooking these vegetables, see Chapter V. of Part I. Boiled Cabbage. Remove the outer and all bad leaves, examining carefully for insects, and halve or quarter the cabbage, according to size. Wash, soak a short time in cold water, and put in a covered pot of boiling salted water. When it is tender and "smells good" it is done. Drain, and press out the water, seasoning with salt, pepper and butter. The latter should be omitted if it is boiled with pork. Cabbage aux Legumes. Cut out the centre of a large cabbage, and fill the hole with small potatoes, onions, parsnips, beets, etc. Cover with a cloth and boil till tender. Fried Cooked Cabbage. Have enough lard in the pan to just cover the bottom when melted. Chop the cabbage, put into the melted lard and stir frequently till the cabbage is piping hot, when it is ready to serve. Succotash. Cut the corn from the cob and shell the beans. If string beans are used, string and cut into half-inch pieces. The right proportion for succotash is two-thirds corn to one-third beans. Put them into enough boiling salt water to cover them. Stew gently till tender, stirring frequently; then drain, add a cup of milk and a piece of butter the size of an egg, and stir till it boils up once. Season to taste. Boiled Beets. Winter beets must be soaked over night in water. Wash them, but do not scrape or cut them, as they lose in color and quality by being cut. Put them in boiling water enough to cover them well, cover and boil till tender, which will take from one to three hours. Then put them in cold water and rub off the skins quickly. If large, slice them; if young, split lengthwise. Greens. When in camp or on a cruise, a most delicious dish can be made of boiled greens, of which a large variety of