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

the macaroni, and let it remain over the fire for one minute. Or, as soon as the butter and flour bubbles, gradually pour in one quart of boiling water, stirring it until it becomes smooth; season with pepper and salt; put in the macaroni and let it remain over the fire for one minute. Have ready one or two onions, minced or shredded, fried brown. Dish the macaroni and pour the fried onions over it. Boiled macaroni may be served with tomato sauce made as follows: for one pound of macaroni put into a pot half a can of tomatoes, or twelve large fresh ones, one half a pint of stock, gravy, or broth of any kind, a little thyme or parsley, six whole cloves, a sliced onion, pepper and salt. Cover and boil gently for one hour, stirring frequently; drain and press the mixture through a sieve (an old pan full of nail holes will do); then stir into it about two ounces of butter and one ounce of flour, previously mixed smooth over the fire; stir until it is well incorporated; pour it over the macaroni: sprinkle on top grated cheese, and put it into the oven for five or ten minutes. Baked Macaroni and Cheese. Boil and drain the macaroni and with it fill by layers a buttered earthen dish, seasoning each layer with butter, grated cheese, mustard, pepper, and salt; add bread crumbs for the top layer. Cover and put it into the oven, and bake with a moderate heat for a half hour. Remove the cover, and when the top is browned serve in the baking-dish. Minced fat pork may be used instead of butter. Baked Turkey. Tame and wild turkeys are prepared and cooked alike. The time for cooking is from fifteen to twenty minutes to the pound, but this depends much upon the age of the bird; it must be well done to be palatable. Success lies in cooking it long enough, and frequent basting. Put the turkey into a pan of cold water; rinse it inside and out in three or four