Corinthian cruiser and the camper some practical
recipes for simple but substantial dishes, in such a
manner that the veriest novice in the art of the
kitchen may prepare palatable food with no more
materials and paraphernalia than are consistent with
light cruising and comfortable camping. The first
part, "Canoe Cookery," instructs in such dishes as
the limited outfit of the canoeist or camper who
"packs" his dunnage afoot will admit of, while
the second part, " Camp Cookery," deals with the
more elaborate menu that can be prepared when ease
of transportation will allow the carriage of a more
extensive supply.
Few of the recipes given are original with the com-
piler. Some have been obtained from trappers and
hunters, others from army and navy cooks, and a few
from cook books ; but all have been practically
tested in camp or on a cruise by the writer, whose
pleasure in out-door cooking is only equalled by his
delight in out-door life.
CANOE AND CAMP COOKERY.
PART I.— CANOE COOKERY.
CHAPTER I.
Outfit for Cooking on a Cruise.— Value of a Single Recep-
tacle FOR Everything Necessary to Prepare a Meal. —
The Canoeist's "Grub Box."--TheSame as aSeat. —
Water-tight Tins. — Necessary Provisions and Uten-
sils. — Waterproof Bags for Surplus Provisions. —
Portable Oven.— Canoe Stoves. — Folding Stoves a
Nuisance. — Hints for Provisioning for a Cruise.
FOR canoe cruising a certain amount of food sup-
plies and the necessary utensils for cooking should
be carried in a single box or chest, so that when one
cooks a meal on board he may have in one receptacle
everything necessary for preparing a meal, and when
going ashore for his repast he can take in his hands
everything requisite at one journey. If on a long
cruise the large portion of his food supply may be
kept in different parts of the canoe, but the box
M cji^^mt
should contain sufficient for at least three meafs^ and
[can be replenished from the larger store when stop-
id Canoe and Camp Cookery.
ping for the night or at a camping place for any
length of time. The larger the box that his stowage
room will allow the greater will be the comfort of the
canoeist.
The box may be made of wood, tin or galvanized
iron. The former costs but little, can be made by the
cruiser himself, and if properly made and properly
taken care of, should answer the purpose ; but a box
of either japanned or painted tin or galvanized iron
will stand much knocking about without fracture, and
is therefore preferable when its expense is no objec-
tion. Of course it must be water-tight, and if made
of wood the nicest joining and dove-tailing must be
done, and it should be varnished insfde and out with
shellac or boat varnish. Arbitrary dimensions cannot
be given because of the varying sizes of canoes and
the different amounts of provisions carried on cruises,
therefor^ let each canoeist first determine what
amount and variety of eatables he will carry, and
then construct the box according to his needs and his
stowage room in the cockpit. If made of wood quar-
ter inch or ^ stuff (pine) will do, and if the box is to
be used as a seat the top and bottom pieces should be
heavier, say \ of an inch. The cover should be two
inches deep and the handle by which the box is carried
should be a thin, wide, flat strap tacked to the cover.
If the box is not used as a seat but is stowed under
the deck it will be found an advantage to have the
flanges of the cover fall over the side pieces of the
box and the strap tacked to one end piece, carried over
the cover and fastened by a hook to an eye in the
Canoeist* s Cooking Outfit. li
Page 2
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
Corinthian cruiser and the camper some practical recipes for simple but substantial dishes, in such a manner that the veriest novice in the art of the kitchen may prepare palatable food with no more materials and paraphernalia than are consistent with light cruising and comfortable camping. The first part, "Canoe Cookery," instructs in such dishes as the limited outfit of the canoeist or camper who "packs" his dunnage afoot will admit of, while the second part, " Camp Cookery," deals with the more elaborate menu that can be prepared when ease of transportation will allow the carriage of a more extensive supply.
Few of the recipes given are original with the compiler. Some have been obtained from trappers and hunters, others from army and navy cooks, and a few from cook books ; but all have been practically tested in camp or on a cruise by the writer, whose pleasure in out-door cooking is only equalled by his delight in out-door life.
CANOE AND CAMP COOKERY.
PART I.— CANOE COOKERY.
Outfit for Cooking on a Cruise.— Value of a Single Receptacle FOR Everything Necessary to Prepare a Meal. — The Canoeist's "Grub Box."--TheSame as aSeat. — Water-tight Tins. — Necessary Provisions and Utensils. — Waterproof Bags for Surplus Provisions. — Portable Oven.— Canoe Stoves. — Folding Stoves a Nuisance. — Hints for Provisioning for a Cruise.
FOR canoe cruising a certain amount of food supplies and the necessary utensils for cooking should be carried in a single box or chest, so that when one cooks a meal on board he may have in one receptacle everything necessary for preparing a meal, and when going ashore for his repast he can take in his hands everything requisite at one journey. If on a long cruise the large portion of his food supply may be kept in different parts of the canoe, but the box
M cji^^mt
should contain sufficient for at least three meafs^ and [can be replenished from the larger store when stop-
id Canoe and Camp Cookery.
ping for the night or at a camping place for any length of time. The larger the box that his stowage room will allow the greater will be the comfort of the canoeist.
The box may be made of wood, tin or galvanized iron. The former costs but little, can be made by the cruiser himself, and if properly made and properly taken care of, should answer the purpose ; but a box of either japanned or painted tin or galvanized iron will stand much knocking about without fracture, and is therefore preferable when its expense is no objection. Of course it must be water-tight, and if made of wood the nicest joining and dove-tailing must be done, and it should be varnished insfde and out with shellac or boat varnish. Arbitrary dimensions cannot be given because of the varying sizes of canoes and the different amounts of provisions carried on cruises, therefor^ let each canoeist first determine what amount and variety of eatables he will carry, and then construct the box according to his needs and his stowage room in the cockpit. If made of wood quarter inch or ^ stuff (pine) will do, and if the box is to be used as a seat the top and bottom pieces should be heavier, say \ of an inch. The cover should be two inches deep and the handle by which the box is carried should be a thin, wide, flat strap tacked to the cover. If the box is not used as a seat but is stowed under the deck it will be found an advantage to have the flanges of the cover fall over the side pieces of the box and the strap tacked to one end piece, carried over the cover and fastened by a hook to an eye in the
Canoeist* s Cooking Outfit. li