Chapter I: Front Matter

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