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

washing, 49 Driftwood for fires, 45 Drinking river and lake water, 88 Dumplings, apple (baked), 87 Ducks, fish-eating, 89 -- roast, 28 -- stewed, 29 Eggs, boiled, 40 -- fried, 40 -- poached, 40 -- scrambled, 41 -- ham and, 26 -- method of carrying to avoid breakage, 12, 43 Emetic, 88 Fish, 20, 55 Fish, baked, plain, 55 -- -- stuffed, 56 -- boiled, 22 -- chowder, 57 -- fried, 21 -- gravy, 56 -- planked, 21 -- sauce, 22 -- soup, 53 -- skewered, 22 -- caught in muddy streams, 20 -- frozen, 80 -- grubs in, 29 -- roe, boiled, 23 -- -- fried, 23 -- should be killed as soon as caught, 20 Fish-eating ducks, 89 Fire, best fuel for, 45, 47 -- for camp cooking, 44-48 -- how to build, 45 -- how to start with damp wood, 48 -- of driftwood, 45 Flamme forcé, 14, 48 Flapjacks. (_See_ slapjacks.) Flour gravy, 62 Flour, self-raising, 15 Folding stoves, 14 Forequarter of venison, 64 Fried beans, 73 -- cold mush, 36 -- cooked cabbage, 69 -- -- potatoes, 31 -- eggs, 40 -- fish, 21 -- -- roe, 23 -- green corn, 33 -- mushrooms, 73 -- oysters, 24 -- pigeons, 27 -- raw potatoes, 31 -- salt pork (or bacon), 25 -- squirrels, 27 Frizzled beef, 59 Frogs, 29 Frozen fish, 89 Frying hints, 90 Frying-pan, broiling in, 26 -- handleless, 46 Fuel for camp-fire, 45, 47 Game, 25, 29 -- soup of small, 52 -- stew, 61 -- stuffed and roasted, 65 Gravy, flour, 62 -- fish, 56 -- for stews, 62 Grease, save the bacon, 88 Green corn, boiled, 32 -- -- fried, 33 -- -- roasted, 33 -- -- stewed, 33 Greens, 70 Grits, hominy, 75 Grouse, roast, 28 "Grub-box," canoeist's, 9-11 Grubs in fish, 20 Ham and eggs, 26 Hash, 59 -- pork, 60 Hard-shell crabs, 23 Hard vs. soft water, 89 Hares or rabbits, 28 Hecker's flour biscuits, 39 -- -- slapjacks, 38 -- prepared flour, 15 Hints, 88 Hominy grits, 75 Hoe cakes, 37 Ice-box, 44 Ingredients, mixing, 90