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

golden brown. Broiled Mushrooms. Prepare as above, put on a broiler with gills uppermost, sprinkle on a little salt and pepper and a tiny piece of butter, and hold over a bed of coals. Fried Beans. Put enough butter in a frying pan to just cover the bottom when melted. When it is hot put in your beans, already boiled and drained, and fry brown, stirring occasionally. CHAPTER VI. BOILED RICE.--CRACKED WHEAT.--HOMINY GRITS.--BATTER CAKES.--RICE CAKES.--PUDDINGS.--WELSH RAREBIT.--FRIED BREAD FOR SOUPS.--STEWED CRANBERRIES. Boiled Rice. PICK one pound of rice over carefully and wash it clean in one or two cold waters, then drain and put it into a pot containing four quarts of boiling water, and add four teaspoonfuls of salt; cover and boil steadily for fifteen minutes, then drain off the water, empty the rice, wipe out the pot, sprinkle a little salt over the bottom of it and rub it with a dry cloth, finally emptying out the salt, replacing the rice and setting the pot near the fire for fifteen minutes longer to let the rice dry and swell. If a large pot is at hand a better way after the rice has boiled fifteen minutes is to drain it as above, then pouring the boiling water into the large pot, set in the dry rice in the smaller one, which should be put in the larger one and all set over the fire and the rice allowed to steam thoroughly dry, which will take fifteen minutes. The writer followed the above recipe implicitly till he discovered that nothing further is necessary to cook rice to his own particular taste than the boiling fifteen minutes. Since making this discovery he has omitted the further portion of the recipe in practice, but gives it here for the benefit of those whose tastes may be more dainty than his own. Cracked Wheat. To one quart of the wheat add one tablespoonful of salt, and soak over night in cold water enough to cover it. In the morning put the wheat with the water it was soaked in into a pot, cover