| 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] |
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 instruct in those rudimentary principles of cooking so important to the outer who has eaten all his life no food except that furnished him ready for instant despatch; and they commend to the camper dishes that require materials and utensils for their preparation which are seldom at hand in the field and forest.
The object of this little volume is to give to the Corinthian cruiser and the camper some practical recipes for simple but substantial dishes, in such a manner that the veriest novice in the art of the kitchen may prepare palatable food with no more materials and paraphernalia than are consistent with light cruising and comfortable camping. The first part, "Canoe Cookery," instructs in such dishes as the limited outfit of the canoeist or camper who "packs" his dunnage afoot will admit of, while the second part, "Camp Cookery," deals with the more elaborate menu that can be prepared when ease of transportation will allow the carriage of a more extensive supply.