



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

 