Page.
Outfit for Cooking on a Cruise. — ^Value of a Single Recep-
tacle for Everything Necessary to Prepare a Meal. — The
Canoeist's " Grub Box.'*— The Same as a Seat.— Water-
tight Tins. — Necessary Provisions and Utensils. — ^Water-
proof Bags for Surplus Provisions. — Portable Oven. —
Canoe Stoves. — Folding Stoves a Nuisance. — Hints for
Provisioning for a Cruise. . . . '9
CHAPTER 11.
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
iv Contents.
CHAPTER V.
Vegetables. — Potatoes and Green Com, B^
Roasted and Stewed.
CHAPTER VI.
Coffee and Tea. — Mush, Johnnycake and Hoe Cake. — Slap-
jacks, Com 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 Rang-e
Out-of-doors. — Building the Fire. — A Useful Tool. —
Constraction 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. — Orthodgj^ Clam Chowdw. $5
Contents. v
CHAPTER IV.
Page.
Meats and Game. — Hash. — Pork and Beans. — Game Stew. —
Brunswick Stew. — Roast Venison. — Baked Deer's Head.
— ^Venison Sausages. — Stufifed Roasts of Game. — Wood-
chucks, 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
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✪ Boiled Green Corn. As it grows older it
requires a longer time^ Send to the table in a nap-
kin."
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
viii Preface.
Page 1 · 1 recipe record on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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.— Watertight 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
Soups. — Canned Soups. — The Brunswick Goods Cheap, Wholesome and Convenient. — Huckins' Soups. — Oyster, Clam, Onion and Tomato Soups. . . '17
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
Meats and Game. — Salt Pork. — Ham and Eggs. — Broiling and Boiling Meats. — Pigeons, Squirrels, Ducks, Grouse, Woodcock, Rabbits, Frogs, etc, . . -25
iv Contents.
Vegetables. — Potatoes and Green Com, B^ Roasted and Stewed.
Coffee and Tea. — Mush, Johnnycake and Hoe Cake. — Slapjacks, Com Dodgers, Ash Cakes, Biscuits, Camp Bread. —Eggs. . . . . . . .34
PART II.-CAMP COOKERY.
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 Rang-e Out-of-doors. — Building the Fire. — A Useful Tool. — Constraction of Coffee Pot and Frying Pan. — Baking in Camp. — Fuel for Camp-fire. — Kerosene and Alcohol Stoves. — Camp Table. — Washing Dishes, etc. . , 42
Soups. — General Remarks on Cooking Soups. — Soups Made of Meat, Vegetables, Deer's Heads, Small Game, Rice, Fish and Turtle. . . . . .50
Fish.— Fish Baked, Plain and Stuffed,— Fish Gravy.— Fish Chowder. — Clam Chowder. — Orthodgj^ Clam Chowdw. $5
Contents. v
Page. Meats and Game. — Hash. — Pork and Beans. — Game Stew. — Brunswick Stew. — Roast Venison. — Baked Deer's Head. — ^Venison Sausages. — Stufifed Roasts of Game. — Woodchucks, Porcupines, 'Possums and Pigs. . . 59
Preparation of Vegetables for Cooking.— Time Table for Cooking Vegetables.— Cabbage, Beets, Greens, Tomatoes, Turnips, Mushrooms, Succotash, etc. . . .67
Boiled Rice.— Cracked Wheat. — Hominy Grits. — Batter Cakes. — Rice Cakes. — Puddings. — Welsh Rarebit. — Fried Bread for Soups. — Stewed Cranberries. . . 74
Dishes for Yachtsmen. — Macaroni, Boiled and Baked. — Baked Turkey. — Pie Crust. — Brown Betty. — ^Apple Pudding. — Apple Dumplings. . . . . .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 outdoor 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
viii Preface.
Records on this page
Boiled Green Corn