



Produced by David E. Brown and the Online Distributed
Proofreading Team at http://www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive)









  Canoe and Camp Cookery:

  A PRACTICAL COOK BOOK

  FOR

  CANOEISTS, CORINTHIAN SAILORS AND OUTERS.

  By "SENECA."


  NEW YORK:
  FOREST AND STREAM PUBLISHING CO.,
  1885.


  Copyright,
  FOREST AND STREAM PUBLISHING CO.
  1885.




CONTENTS.


PART I.--CANOE COOKERY.

  CHAPTER I.
                                                                      Page.
  Outfit for Cooking on a Cruise.--Value of a Single Receptacle for
  Everything Necessary to Prepare a Meal.--The Canoeist's "Grub
  Box."--The Same as a Seat.--Water-tight Tins.--Necessary Provisions
  and Utensils.--Waterproof Bags for Surplus Provisions.--Portable
  Oven.--Canoe Stoves.--Folding Stoves a Nuisance.--Hints for
  Provisioning for a Cruise.                                              9

  CHAPTER II.

  Soups.--Canned Soups.--The Brunswick Goods Cheap, Wholesome and
  Convenient.--Huckins' Soups.--Oyster, Clam, Onion and Tomato
  Soups.                                                                 17

  CHAPTER III.

  Fish.--Fish Caught in Muddy Streams.--Kill your Fish as soon as
  Caught.--Fish Grubs.--Fish Fried, Planked, Skewered and
  Boiled.--Fish Sauce, Fish Roe, Shell Fish.                             20

  CHAPTER IV.

  Meats and Game.--Salt Pork.--Ham and Eggs.--Broiling and Boiling
  Meats.--Pigeons, Squirrels, Ducks, Grouse, Woodcock, Rabbits,
  Frogs, etc.                                                            25

  CHAPTER V.

  Vegetables.--Potatoes and Green Corn, Boiled, Fried, Roasted and
  Stewed.                                                                30

  CHAPTER VI.

  Coffee and Tea.--Mush, Johnnycake and Hoe Cake.--Slapjacks,
  Corn Dodgers, Ash Cakes, Biscuits, Camp Bread.--Eggs.                  34


PART II.--CAMP COOKERY.

  CHAPTER I.

  Outfit.--Go Light as Possible.--Carriage of Provisions and
  Utensils.--Camp Stoves, Ice-Boxes and Hair Mattresses.--The Bed
  of "Browse."--How to Make a Cooking Range Out-of-doors.--Building
  the Fire.--A Useful Tool.--Construction of Coffee Pot and Frying
  Pan.--Baking in Camp.--Fuel for Camp-fire.--Kerosene and Alcohol
  Stoves.--Camp Table.--Washing Dishes, etc.                             42

  CHAPTER II.

  Soups.--General Remarks on Cooking Soups.--Soups Made of Meat,
  Vegetables, Deer's Heads, Small Game, Rice, Fish, and Turtle.          50

  CHAPTER III.

  Fish.--Fish Baked, Plain and Stuffed.--Fish Gravy.--Fish
  Chowder.--Clam Chowder.--Orthodox Clam Chowder.                        55

  CHAPTER IV.

  Meats and Game.--Hash.--Pork and Beans.--Game Stew.--Brunswick
  Stew.--Roast Venison.--Baked Deer's Head.--Venison Sausages.--Stuffed
  Roasts of Game.--Woodchucks, Porcupines, 'Possums and Pigs.            59

  CHAPTER V.

  Preparation of Vegetables for Cooking.--Time Table for Cooking
  Vegetables.--Cabbage, Beets, Greens, Tomatoes, Turnips, Mushrooms,
  Succotash, etc.                                                        67

  CHAPTER VI.

  Boiled Rice.--Cracked Wheat.--Hominy Grits.--Batter Cakes.--Rice
  Cakes.--Puddings.--Welsh Rarebit.--Fried Bread for Soups.--Stewed
  Cranberries.                                                           74

  CHAPTER VII.

  Dishes for Yachtsmen.--Macaroni, Boiled and Baked.--Baked
  Turkey.--Pie Crust.--Brown Betty.--Apple Pudding.--Apple Dumplings.    80

  HINTS.                                                                 88




PREFACE.


A BOOK in the writer's possession, entitled "Camp Cookery," contains
the following recipe:

"BOILED GREEN CORN.--Boil twenty-five minutes, if very young and
tender. As it grows older it requires a longer time. Send to the table
in a napkin."

The writer of the above is a good housewife. She cannot conceive
that anybody will attempt to boil green corn who does not know such
rudiments of the culinary art as the proper quantity of water to put
into the pot and the necessity of its being slightly salted and at a
boil when the corn is put in, instead of fresh and cold; and, like the
careful cook that she is, she tells the camper to send the ears to the
camp "table" in a "napkin."

The faults of the above recipe are the faults of all recipes furnished
by the majority of books on out-door life. They do not