Fried, raw, 124; Lyonnaise, 124; Mashed, 123; Steamed, 60, 123; Stewed, 124; Sweet 125 Prairie chicken 79 Provisions 1 Prunes, Stewed 136 Pudding, Batter, 142; Cottage, 142; Fruit, 141; Rice, 141 ; Snow 141 Quail 79 Quoits, Fried 115 Rabbit, Baked, 71; Fried, 70; Roasted, 71; Stewed, 71; To dress 70 Raccoon 72 Ragouts 60 Rail 79 Ration lists 11, 15 Reflector 23, 27, 55 Rice, 5; Boiled, 119; Curried, 120; Fried, 120; muf- fins 120 Risotto 120 Roasting, 53, 62; in reflector 55, 84 Roe 89 Rolls, Breakfast 107 Roux 62 Saccharin 10 Sardines, Fried 99 Salad dressing, 128; Scalded 128 Salads 127 Salmon, Canned, 98; Creamed, 98; on toast, 98; Scalloped 98 Salt 11, 15 Salt fish. Boiled, 97; Broiled 97 Salt pork and hardtack, 95; Boiled, 94; Broiled, 94; Fried, 94; fritters 94 Sauce, Barbecue, 55; Brandy, 143; Butter, 86; Celery, 80; Cranberry, 80; Curry, 80; Fruit, 143; Giblet, 76; India, 87; Lemon, 87; Mus- tard, 63; Sweet, 143; Tomato, 117; Venison, 63; White 86 Sausage, Fried, 52 ; Pork, 95 ; Venison 67 Saut6ing 51 Scent glands 65, 70, 73 Seasoning 49, 133 Shellfish 90 Skilligalee 133 Slumgullion 96 Smudges ^ , , . ^ . ^ . ^ » 36 INDEX. 153 Snipe 79 Snits uiid Knepp 140 Snow bread, 111; pancakes, 113; pudding 141 Soda, 5 ; Substitute for 112 Sorrel 129 Soup, Bean, 133; Condensed, 7, 133; Game, 131; Pea, 133; seasoning, 132; Squirrel, 132; stock, 132 ; Tomato, 132 ; Venison 130 Spinach 130 Spleen, Broiled 66 Sprats, Smoked 98 Squirrel, Barbecued, 69; Broiled, 69; Fried, 69; soup, 132; Stewed, 68, 69; To skin 43 Steak, Broiled 52, 53 Steaming GO, 85 Stew, Brunswick, 68; with canned meat 96 Stewing 59 Stock pot 133 Stoves 18 Stuffing 76 Sugar 10, 12 Surgeon's plaster 15 "Surprise," The 50 Sweet potatoes. Boiled, 125 ; Fried 125 Syrup 10 Tea 11, 135 Time-tables xi, 78, 130 Tinware 22 Toast, French, 114; Milk 115 Tomato soup 133 Tomatoes, Canned, 9 ; Stewed 129 Tongue, Boiled 67 Trout, To clean 43 Turkey, Boiled, 77; Roast, 54, 76; Stuffing for, 76; To dress 43 Turnips 130 Turtle 90 Utensils 18 Variety 3 Vegetables, Boiled, 121; Canned, 9, 121; Cleaning, 121, 122; Dehydrated, 9, 121; Storing 122 Venison, Baked, 55; Boiled, 58; Braised, 53; Broiled, 52; Dried, 121; Fried, 50; Hanging, 65; Jerked, 6; Roast, 53; sausage, 67; soup, 130; Steamed, 60; Stewed, 59; To cure 45 Vinegar 11 154 INDEX. Warbles 71 Water in food 9 Waterfowl, To dress 77 ' Weights and measures 144 1 Woc^chuck 73 Woodcock 79 NEW RECIPES. NEW RECIPES. NEW RECIPES. NEW RECIPES. NEW RECIPES. NEW RECIPES. NEW RECIPES. NEW IlECIPES. NEW RECIPES. NEW RECIPES. NEW RECIPES. NEW. RECIPES. Outing How To Books Have been carefully selected from the out-door books of the Outing Publishing Company. No title is add- ed to the list until its readers have demonstrated its exceptional merit as a practical manual. Consequently these books offer complete and reliable courses of in- struction in outdoor life. They sum- marize the experience of experts, and they are especially helpful in the selection and purchase of equipment and supplies.

AI-modernized reading of the original text

Fried, raw, 124; Lyonnaise, 124; Mashed, 123; Steamed, 60, 123; Stewed, 124; Sweet 125 Prairie chicken 79 Provisions 1 Prunes, Stewed 136 Pudding, Batter, 142; Cottage, 142; Fruit, 141; Rice, 141 ; Snow 141 Quail 79 Quoits, Fried 115 Rabbit, Baked, 71; Fried, 70; Roasted, 71; Stewed, 71; To dress 70 Raccoon 72 Ragouts 60 Rail 79 Ration lists 11, 15 Reflector 23, 27, 55 Rice, 5; Boiled, 119; Curried, 120; Fried, 120; muffins 120 Risotto 120 Roasting, 53, 62; in reflector 55, 84 Roe 89 Rolls, Breakfast 107 Roux 62 Saccharin 10 Sardines, Fried 99 Salad dressing, 128; Scalded 128 Salads 127 Salmon, Canned, 98; Creamed, 98; on toast, 98; Scalloped 98 Salt 11, 15 Salt fish. Boiled, 97; Broiled 97 Salt pork and hardtack, 95; Boiled, 94; Broiled, 94; Fried, 94; fritters 94 Sauce, Barbecue, 55; Brandy, 143; Butter, 86; Celery, 80; Cranberry, 80; Curry, 80; Fruit, 143; Giblet, 76; India, 87; Lemon, 87; Mustard, 63; Sweet, 143; Tomato, 117; Venison, 63; White 86 Sausage, Fried, 52 ; Pork, 95 ; Venison 67 Saut6ing 51 Scent glands 65, 70, 73 Seasoning 49, 133 Shellfish 90 Skilligalee 133 Slumgullion 96 Smudges ^ , , . ^ . ^ . ^ » 36 Snipe 79 Snits and Knepp 140 Snow bread, 111; pancakes, 113; pudding 141 Soda, 5 ; Substitute for 112 Sorrel 129 Soup, Bean, 133; Condensed, 7, 133; Game, 131; Pea, 133; seasoning, 132; Squirrel, 132; stock, 132 ; Tomato, 132 ; Venison 130 Spinach 130 Spleen, Broiled 66 Sprats, Smoked 98 Squirrel, Barbecued, 69; Broiled, 69; Fried, 69; soup, 132; Stewed, 68, 69; To skin 43 Steak, Broiled 52, 53 Steaming GO, 85 Stew, Brunswick, 68; with canned meat 96 Stewing 59 Stock pot 133 Stoves 18 Stuffing 76 Sugar 10, 12 Surgeon's plaster 15 "Surprise," The 50 Sweet potatoes. Boiled, 125 ; Fried 125 Syrup 10 Tea 11, 135 Time-tables xi, 78, 130 Tinware 22 Toast, French, 114; Milk 115 Tomato soup 133 Tomatoes, Canned, 9 ; Stewed 129 Tongue, Boiled 67 Trout, To clean 43 Turkey, Boiled, 77; Roast, 54, 76; Stuffing for, 76; To dress 43 Turnips 130 Turtle 90 Utensils 18 Variety 3 Vegetables, Boiled, 121; Canned, 9, 121; Cleaning, 121, 122; Dehydrated, 9, 121; Storing 122 Venison, Baked, 55; Boiled, 58; Braised, 53; Broiled, 52; Dried, 121; Fried, 50; Hanging, 65; Jerked, 6; Roast, 53; sausage, 67; soup, 130; Steamed, 60; Stewed, 59; To cure 45 Vinegar 11 Warbles 71 Water in food 9 Waterfowl, To dress 77 ' Weights and measures 144 1 Woc^chuck 73 Woodcock 79 Outing How To Books Have been carefully selected from the out-door books of the Outing Publishing Company. No title is added to the list until its readers have demonstrated its exceptional merit as a practical manual. Consequently these books offer complete and reliable courses of instruction in outdoor life. They summarize the experience of experts, and they are especially helpful in the selection and purchase of equipment and supplies.

Camp cookery (Kephart)