Camp cookery (Kephart)

Eggs, 99; Boiled, 101; Desiccated, 7, 99; Fried, 99; Poached, 101 ; Scrambled 99 Elk, To butcher 40 Enameled ware 22 Fat, 12; Caul 40 Fire irons 19 Fires 28 Fish, 82; Baked, 84; Baked in clay, 85; Boiled, 59, 86; Broiled, 52, 83; cakes, 88; Canned, 6; chowder, 87, 88; Creamed, 88; Cured, 93, 97; Fried, 50, 51, 82; from muddy streams, 82; Left-over, 86, 88; Planked, 84; Roasted, 84; roe, 89; Salt, 97; Skewered, 83; Smoked, 7, 96; Steamed, 85; To clean, 44; To dry, 47; To keep 46 Flapjacks 113 Flour 5 Food components, 12; Relative values of, 3; To pack 15 Fowls, To dress 42, 77 Fricasseeing 52, 75 Fritter batter 116 Fritters 115 Friture 8, 51, 83, 116 Frog legs 89 Frozen game and fish 65 Fruit, Canned, 9; Dried, 10; Dried, Jelly from, 137 ; Dried, Stewed, 136 ; Preserved 9 Fruits, Wild 138 Frying 50, 61, 82 Frying fat 8, 51, 83, 116 Frying-pan 23, 27 Fuel 31 Game birds, Broiled, 75; Fricasseed, 75; Fried 75 Game, Boiled, 58; Braised, 55; Broiled, 52; Cooking, 65; Curry of, 69; Fried, 50; Hanging, 65; pie, 69; pot pie, 67; Roasted, 53; Stewed, 59, 60 ; To dress and keep, 36 ; To ship 47 Giblets 76 Goose, Roast, 77 ; To dress 42 Grates 18 Gravy, Bacon, 94; Braising, 55; Cream, 63; for broiled meat, 62; for roasts, 62; from beef extract, 62; Pork, 94; Rabbit 70 Greens 127 Grilling on a rock 53 Grits, Boiled, 120; Fried 120 "Gritted" bread 112 Groundhog 74 Grouse, Broiled, 79; Roasted, 79; To dress 42 Ham, 6; and eggs, 94; Boiled, 95; Broiled, 95; Fried, 95; omelet 100 Hare 70 Hash, Corned beef 96 Heart, To cook 66 Herrings, Smoked 98 Jam 9 Jambolaya 68 Jelly from dried fruit 137 Jerked venison 6 Johnny cake 110 Kabobs 54 Kidneys, Stewed 66 Kindling 34 Lard 8, 51, 116 Lemons 11 Liver, 62; and bacon, 93; Fried, 66; Roasted 66 Lobscouse 96 Macaroni, 5; Baked, 118; Boiled, 117; with cheese. 118 Marrow-bones, Boiled 66 Match, To light in a wind 35 Measures 144 Meat, 49; Boiled, 58; Braised, 55; Broiled, 52; Canned, To cook, 96, 97; Cured, 93; Fried, 50; Roasted, 53; Salt, Boiled, 59; Steamed, 60; Stewed, 59; To cure, 45; To protect, 41; Tough 50, 55 Milk, Evaporated, 8 ; Powdered 8 Milt, Broiled 89 Moose, To butcher 40 Moose muffle 67 Mud-hen 79 Mush, Boiled, 118; Fried 118 Mushrooms 129 Muskrat 73 Nut butter 10 Nuts 11 Oatmeal porridge 119 Oats, Rolled 5 Oil, Olive .8, 88 Omelet, Fancy, 100; Ham, 100; Plain, 100; Rum.. 100 Onions, 9; Boiled 129 Opossum 71 Outfitter's data I44 Oven 24 104 OOysters, Fried, 91; Roasted, 91; Sautéed, 91; Scalloped, 91; Stewed 90 Packing food 15 Pails !21, 24, 27 Pancakes, Egg, 113 ; Snow 113 Parboiling 59, 65 Parsnips 130 Pea soup 133 Peas, Green, 130; Split 9 Pepper H Percolator 27 Pheasant 79 Pie, Fruit, 139; Game 69 Planking 84, 103 Plaster, Surgeon's 15 Plover 79 Plum duff 142 Poke, Boiled 128 Polenta 119 Porcupine 73 Pork, Salt See Salt pork Porridge 118 Possum, Baked, 71, 72; Roasted 72 Pot pie 67 Potato cakes 123 Potatoes, 8; and onions hashed, 125; Baked, 123; Boiled, 122; Boiled in jackets, 122; Fried, 124;