Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ...

each pointed end. Put, unless old, into enough boiling salted water to cover them, and simmer steadily till a sliver will easily pierce the largest. Strain when done, and set the pot near the fire, shaking them occasionally to dry them. Mashed Potatoes. After boiling, peel and mash thoroughly with the bottom of a large bottle, working in pepper, salt, butter, and sufficient hot milk or water to make them into the consistency of soft dough. If mashed in an iron pot they will be discolored, but will taste just as good as if mashed in tin or earthenware. Boasted Potatoes. Wash and wipe them dry, and cut off the ends. Bury them in the ashes till a sliver will easily pierce them. Do not make the common mistake of putting them among the live coals of the fire, or they will be burned, not cooked through. Fried Cooked Potatoes. Peel and slice cold cooked potatoes, and put them into enough " screeching hot " lard or pork fat to cover the bottom of the pan. Stir frequently and fry slowly, seasoning with pepper and salt. 4- Fried Baw Potatoes. Wash, peel, and slice very thin. Put few at a time into enough boiling fat to float the slices. If too many 32 Canoe and Camp Cookery. are put in at one time they will chill the fat and will not fry evenly. Turn and fry a light brown on both sides. When done remove with a fork, leaving as much grease as possible, and shake them up in a covered dish to eliminate the grease still further. Stewed Potatoes. Cut cold boiled potatoes into pieces the size of a hickory nut, put them into enough boiling milk to cover them, and let them simmer slowly till the milk is nearly exhausted, stirring frequently to prevent burning. Season with pepper, salt and butter. Sweet Potatoes Are cooked the same as Irish potatoes, but require longer time. See time table in Part II. Boiled Green Com. The sweetness of corn is better preserved in the boiling if the outer layer of husks only is stripped off. Turn back the inner husks and strip off the silk, then replace the inner husks and tie the ends. Put the corn into enough boiling salt water to cover it. Boil, if young, twenty-five minutes ; if old, nearly or quite twice as long. After half an hour's boiling, an ear had best be removed occasionally and the kernels prodded with a sliver, to see if they have cooked tender. Overboiling spoils corn. Drain off the water as soon as they are done. Vegetables. 33 Fried Corn. Cut cold boiled corn from the cob, mix with mashed potatoes, and fry in butter or pork fat. Boasted Corn. Leave the ear in the husks, cover it well with the hot ashes, and let it remain from forty-five minutes to an hour. Stewed Corn. Cut the corn from the cob, put it into a pot, barely covering it with cold milk. Season it with pepper and salt, and if common field corn, with sugar. Cover and stew gently till very tender. Coffee and Tea. — Mush, Johnnycake and Hokcake. — Slapjacks, Corn Dodgers, Ash Cakes, Biscuits, Camp Bread. — Eggs. Coffee. THE simplest way to make good coffee is to put into the pot two tablespoonfuls of the ground and browned berry to each cupful of the beverage. Pour on cold water to the required amount, remove it from the fire when it first boils up, let it stand a few moments in a warm place, and then pour into the pot half a cup of cold water to settle it. Coffee, "No. 2, If the ground coffee is running low or the cook wishes to economize and has plenty of time and utensils, I will give him a recipe which requires much less of the berry to produce the required strength, as follows : Put the dry coffee into the pot, and heat it, stirring it constantly. Then pour over it one quart of boiling water to every two tablespoonfuls of coffee, and set the pot where it will keep hot but not boil. After standing ten or fifteen minutes it is ready to drink. Tea, 35 Tea.