Camp cookery (Kephart)

,^^^^,., "^Camp Cookery By HORACE KEPHART- Author of Camping and Woodcraft, The Hunting Rifle, etc. Illustrated With Pen Drawings of Camp Utensils, ' Outfits, etc. MCMX OUTING PUBLISHING COMPANY NEW YORK ^-ra 4, J ^ y ^J^ Copyright, 1910, by OUTING PUBLISHING COMPANY Entered at Stationer's Hall, London, Eng. All rights reserved ©C1.A265079 1^ (Dedication) TO MISTRESS BOB Who taught me some clever expedients of backwoods cookery that are lost arts wherever the old forest has been leveled. FOREWORD. The less a man carries in his pack, the more he must carry in his head. A camper cannot go by recipe alone. It is best for him to carry sound general principles in his head, and recipes in his pocket. The simpler the outfit, the more skill it takes to manage it, and the more pleasure one gets in his achievements. , CONTENTS. CHAPTER PAGE Foreword vii I Provisions 1 II Utensils 18 III Fires 28 IV Dressing and Keeping Game and Fish 36 V Meat 49 VI Game 65 VII Fish and Shellfish 82 VIII Cured Meats, etc.— Eggs 93 IX Breadstuff s and Cereals 102 X Vegetables. — Soups 121 XI Beverages and Desserts 135 Appendix 144 A TABLE. FOR READY REFERENCE IN CHOOSING WHAT TO COOK. All recipes in this book are here grouped under Quick, Medium, or Slow, according to the time they take. Everything under Quick can be prepared in less than 25 minutes, and so is specially suitable for breakfast or luncheon. The table also shows at a glance what recipes call for milk, butter, or eggs, and what do not. The following abbreviations are used: E = Eggs required (whole or desiccated). B = Butter required. M ==■ Milk required (may be evaporated or powdered). E*= Eggs desirable, but may be omitted. J3*=: Butter desirable, but other fat may be substituted. M*= Milk desirable, but water may be substituted. f = Made over from previously boiled material. > Quick. {Under 25 minutes.) Fresh Meat, Game. Page Broiled meat, game, B.* 52 Fried meat, game 50 Kabobs 54 Brains, fried 66 Liver, fried 66 Milt, broiled 66 Venison sausages 67 Small birds, roasted. B.* 79 Frog legs, broiled or fried. B.* 89 Fish. Fish, fried 82 xii A TABLE. Page Fish, broiled. B* 83 Fish, skewered 83 Shellfish. Oysters, stewed. B, M..* 90 Oysters, fried. E 91 Oysters, scalloped. B 91 Oysters, saut6. B 91 Cured Meat. Bacon, broiled, fried, toasted 92 Salt pork, broiled or fried 94 Ham, boiled or fried 95 Bacon, or ham, and eggs. E 92 Pork fritters 94 Pork sausages 95 Slumgullion 96 Dried beef, creamed. M, B.* 96 Cured or Canned Fish. Smoked herring, toasted 98 Smoked herring, fried. B.* 98 Sprats 98 Salmon, creamed. M 98 Salmon, scalloped. B, 31 98 Salmon on toast. B, E, M 98 Sardines, fried. B* E.* 99 Eggs. Eggs, poached (fresh). B.* 101 Eggs, boiled (fresh) 101 Eggs, fried (fresh) 99 Eggs, scrambled (fresh or desiccated). B.* 99 Omelets (fresh or desiccated) . B.* 100 Bread. Biscuit loaf 105 Biscuits 106 Dropped biscuits 107 Breakfast rolls. B, E, M 107 Unleavened bread 109 French toast. E 114 Milk toast. B, M 115 IfRice muffins. E, M 120 Pancakes, etc. Flapjacks, plain 113 Egg pancakes. E 113 Snow pancakes 113 UMixed cakes 114 Corn batter cakes. E* M.* c 114 A TABLE. xiii Page