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

38 -- wheat, 37 Small game soup, 52 Snipe, roast, 27 Soft crabs, 23 Soups, 17, 50 -- Brunswick, 17 -- fried bread for, 78 -- general remarks on making, 17, 50 -- Huckins', 17 Soup, bean, 52 -- clam, 18 -- deer's head, 52 -- fish, 53 -- meat, 51 -- onion, 18 -- oyster, 18 -- pea, 53 -- rice, 52 -- small game, 52 -- tomato, 19 -- turtle, 54 -- vegetable, 51 Spoon, improved, 89 Squirrels, fried, 27 Steaks, broiled, 26 Stew, Brunswick, 61 -- of game, 61 Stewed cranberries, 78 -- ducks or pigeons, 29 -- green corn, 33 -- mushrooms, 72 -- potatoes, 32 -- rabbits, 28 -- tomatoes, 70 Stews, gravy for, 62 Stove, camp, 43-44 -- canoe, 14 -- folding, 14 Stuffed baked fish, 56 -- game roasted, 65 -- shoulder of venison, 64 Succotash, 69 Sweet potatoes, 32 Table, camp, 48 -- of weights and measures, 90 Tea, 35 Tins for carrying provisions, 11 Tomatoes, stewed, 70 Tomato soup, 19 Trout, skewered, 22 Turkey, baked, 82 Turnips, boiled, 71 Turtle soup, 54 Unleavened bread, 40 Utensils for camp cookery, 43, 46 -- for canoe cookery, 9-16 Vegetables, remarks on, 67 -- for a canoe cruise, 30 -- time-table for cooking, 67-68 Vegetable soup, 51 Venison, forequarter of, 64 Venison, roast, 63 -- sausages, 64 -- stuffed shoulder of, 64 Washing dishes, 49 Water, hard vs. soft, 89 -- river, improved for drinking, 88 Waterproof bags for provisions and clothing, 13 Weights and measures, table of, 90 Welsh rarebit, 78 Wheat, cracked, 75 -- slapjacks, 37 Woodchucks, 65 Woodcock, roast, 28 Yachtsmen, dishes for, 80 Yeast, 91 FOOTNOTES: [A] See note on baking powder in the chapter of "Hints." [B] This is a favorite Virginia dish, of which the compiler of this book has eaten, but which he has never cooked. The recipe here given is said by an old Virginian to be reliable. [C] If the unopened can is put in boiling water, only about ten minutes are necessary. TRANSCRIBER'S NOTES: Text in italics is surrounded with underscores: _italics_. Inconsistencies in