| PART I.—CANOE COOKERY. |
| CHAPTER I. |
| | Page. |
| Outfit for Cooking on a Cruise.—Value of a Single Receptaclefor Everything Necessary to Prepare a Meal.—TheCanoeist's "Grub Box."—The Same as a Seat.—Water-tightTins.—Necessary Provisions and Utensils.—WaterproofBags for Surplus Provisions.—Portable Oven.—CanoeStoves.—Folding Stoves a Nuisance.—Hints forProvisioning 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 assoon 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.—Broilingand 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 andUtensils.—Camp Stoves, Ice-Boxes and Hair Mattresses.—TheBed of "Browse."—How to Make a Cooking RangeOut-of-doors.—Building the Fire.—A Useful Tool.—Constructionof Coffee Pot and Frying Pan.—Baking inCamp.—Fuel for Camp-fire.—Kerosene and AlcoholStoves.—Camp Table.—Washing Dishes, etc. | [42] |
| CHAPTER II. |
| Soups.—General Remarks on Cooking Soups.—Soups Madeof Meat, Vegetables, Deer's Heads, Small Game, Rice,Fish, and Turtle. | [50] |
| CHAPTER III. |
| Fish.—Fish Baked, Plain and Stuffed.—Fish Gravy.—FishChowder.—Clam Chowder.—Orthodox Clam Chowder. | [55] |
| CHAPTER IV. |
| Meats and Game.—Hash.—Pork and Beans.—Game Stew.—BrunswickStew.—Roast Venison.—Baked Deer's Head.—VenisonSausages.—Stuffed Roasts of Game.—Woodchucks,Porcupines, 'Possums and Pigs. | [59] |
| CHAPTER V. |
| Preparation of Vegetables for Cooking.—Time Table forCooking Vegetables.—Cabbage, Beets, Greens, Tomatoes,Turnips, Mushrooms, Succotash, etc. | [67] |
| CHAPTER VI. |
| Boiled Rice.—Cracked Wheat.—Hominy Grits.—BatterCakes.—Rice Cakes.—Puddings.—Welsh Rarebit.—FriedBread for Soups.—Stewed Cranberries. | [74] |
| CHAPTER VII. |
| Dishes for Yachtsmen.—Macaroni, Boiled and Baked.—BakedTurkey.—Pie Crust.—Brown Betty.—Apple Pudding.—AppleDumplings. | [80] |
| HINTS. | [88] |