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

"grounds" after each drawing. In warm weather ordinary lake or river water will taste very refreshing if poured into the pot where tea-grounds have been left, and allowed to stand a few minutes before drinking. SALT.--It is always best in cooking to use too little salt rather than too much. Further salting can be easily done at any time, but it is difficult or impossible to freshen anything that has been over-salted. BAKING POWDER.--In using baking powder it is always best to follow the printed directions on the can as to the amount. The different makes of baking powders have each a different strength. SPOONS.--On a canoe trip, where storage room is at a premium, one spoon will suffice for all purposes. Let it be of iron, of "dessert" size. Get a tinsmith to cut off two inches of the handle, and solder strongly to the stump a tin cylinder one-half inch in diameter. There will be no long handle to interfere with packing it in a small space, and if a long handle is desired for skimming soups, stirring mush, etc., a stick of any length can be instantly cut to fit the tin cylinder. FROZEN FISH should be soaked in cold water to thaw them before cooking. FISH-EATING DUCKS may be made palatable by parboiling them in water with an onion in it. After parboiling them throw away the onion and lay the ducks in cold water for half an hour, after which they may be roasted, broiled, fried or stewed. SOFT VS. HARD WATER.--Beans, peas and other vegetables are best boiled in soft water. Hard water can be made soft (if its hardness depends upon the presence of carbonate of lime) by boiling it an hour and then allowing it to cool, when most of the lime will be precipitated. BROILING.--Remember that it is better to broil before a fire than over it, as by the former process the juices of the meat can be caught and used as a dressing, while in the latter manner they are lost in the fire and tend to give a