IS, boiled, 20 to 40 minu
ins, boiled, i to 2 hours
n, 25 minutes to i hour
s, 15 to 50 minutes.
[ to a hours.
, fresh, 1 hour.
:, canned, 30 minutes."
45 minutes to 2 hours.
;r, I to 2 hours.
IS, 2 to 3 hours,
ns, I hour,
to 2 hours.
D 5 hours.
vhtte, 45 minutes to i fa
'eilow, ij^ to 2 hours.
1 to 2 hours,
to 2 hours.
of lean salt pork is boile
' will be sufficiently s
salt, pepper and butter.
Potatoes and Con
lethods of cooking the
af Part I.
Boiled Cabbage,
he outer and all bad
insects, and halve or qi
pened can Is put in boiling '
Vegetables. 69
According to size. Wash, soak a short time in cold^
water, and put in a covered pot of boiling salted
water. When it is tender and " smells good ** it is
done. Drain, and press out the water, seasoning with
salt, pepper and butter. The latter should be omitted
if it is boiled with pork.
Cabbage aux Legumes.
Cut out the centre of a large cabbage, and fill the
hole with small potatoes, onions, parsnips, beets, etc.
Cover with a cloth and boil till tender.
Fried Cooked Cabbage.
Have enough lard in the pan to just cover the bot-
tom when melted. Chop the cabbage, put into the
melted lard and stir frequently till the cabbage is pip-
ing hot, when it is ready to serve.
X
Suceotasli.
Cut the corn from the cob and shell the beans. If
string beans are used, string and cut into half-inch
pieces. The right proportion for succotash is two-
thirds corn to one-third beans. Put them into enough
boiling salt water to cover them. Stew gently till
tender, stirring frequently ; then drain, add a cup of
milk and a piece of butter the size of an tggy and stir
till it boils up once. Season to taste✪ Succotash.
70 Canoe and Camp Cookery,
BoUed Beets.
Winter beets must be soaked over night in water.
Wash them, but do ii<# scrape or cut them, as they
lose in color and quality by being cut. Put them id
boiling water enough to cover them well, cover and
boil till tender, which will take from one to three
hours. Then put them in cold water and rub off the
skins quickly. If large, slice them ; if young, split
lengthwise.
Greens.
When in camp or on a cruise, a most delicious dish
can be made of boiled greens, of which a large variety
of weeds and plants furnishes the material. Dande-
lion leaves, nettles, milkweed, spinach, young beet
tops, turnip tops, mustard, narrow dock, mountain
cow-slip, kale, cabbage, poke, sprouts and other
" weeds " are good. They should be picked over care-
' lly, washed in three or four waters, and soaked in
Id water half an hour ; then drain and put in enough
liling salt water to cover them. Press them down
I the pot is full, as they " boil away " and lose more
in half in substance. Cover, and boil steadily
I tender. Then drain and press out the water.
ason to taste with butter, pepper and salt. Greens
5 good boiled with salt pork, bacon, corned beef or
m. Put them in the pot in time to be done with the
:at.
Stewed Tomatoes.
Peel by pouring over them boiling water, when the
in will easily come off. Cut up, discarding unripe
'jri" -r
Vegetables. ' 71
and hard parts. Put into a pot, seasoning with butter,
pepper, salt, and 'if very acid, two tablespoonfuls of
sugar✪ Stewed Tomatoes. Cover, and stew gently. See time table.
Boiled Turnips.
Wash and peel, and if old, pare off, part of the
" meat " next the skin. Cut into pieces of a uniform
size, soak in cold water half an hour, put into enough
boiling salt water to cover them, cover, and cook ac-
cording to time table. Season with butter, pepper
and salt. Omit the butter if they are cooked with
meat.
Mushrooms*
Page 22 · 3 recipe records 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
IS, boiled, 20 to 40 minu ins, boiled, i to 2 hours n, 25 minutes to i hour s, 15 to 50 minutes. [ to a hours. , fresh, 1 hour. :, canned, 30 minutes." 45 minutes to 2 hours. ;r, I to 2 hours. IS, 2 to 3 hours, ns, I hour, to 2 hours. D 5 hours.
vhtte, 45 minutes to i fa 'eilow, ij^ to 2 hours. 1 to 2 hours, to 2 hours.
of lean salt pork is boile ' will be sufficiently s salt, pepper and butter.
Potatoes and Con lethods of cooking the af Part I.
Boiled Cabbage.
Remove the outer and all bad insects, and halve or quarter according to size.
pened can Is put in boiling '
Vegetables. 69
According to size. Wash, soak a short time in cold^ water, and put in a covered pot of boiling salted water. When it is tender and " smells good ** it is done. Drain, and press out the water, seasoning with salt, pepper and butter. The latter should be omitted if it is boiled with pork.
Cabbage aux Legumes.
Cut out the centre of a large cabbage, and fill the hole with small potatoes, onions, parsnips, beets, etc. Cover with a cloth and boil till tender.
Fried Cooked Cabbage.
Have enough lard in the pan to just cover the bottom when melted. Chop the cabbage, put into the melted lard and stir frequently till the cabbage is piping hot, when it is ready to serve.
Succotash.
Cut the corn from the cob and shell the beans. If string beans are used, string and cut into half-inch pieces. The right proportion for succotash is twothirds corn to one-third beans. Put them into enough boiling salt water to cover them. Stew gently till tender, stirring frequently ; then drain, add a cup of milk and a piece of butter the size of an tggy and stir till it boils up once. Season to taste.
70 Canoe and Camp Cookery,
Boiled Beets.
Winter beets must be soaked over night in water. Wash them, but do not scrape or cut them, as they lose in color and quality by being cut. Put them in boiling water enough to cover them well, cover and boil till tender, which will take from one to three hours. Then put them in cold water and rub off the skins quickly. If large, slice them ; if young, split lengthwise.
Greens. When in camp or on a cruise, a most delicious dish can be made of boiled greens, of which a large variety of weeds and plants furnishes the material. Dandelion leaves, nettles, milkweed, spinach, young beet tops, turnip tops, mustard, narrow dock, mountain cow-slip, kale, cabbage, poke, sprouts and other " weeds " are good. They should be picked over care- ' lly, washed in three or four waters, and soaked in Id water half an hour ; then drain and put in enough liling salt water to cover them. Press them down I the pot is full, as they " boil away " and lose more in half in substance. Cover, and boil steadily I tender. Then drain and press out the water. ason to taste with butter, pepper and salt. Greens 5 good boiled with salt pork, bacon, corned beef or m. Put them in the pot in time to be done with the :at.
Stewed Tomatoes. Peel by pouring over them boiling water, when the in will easily come off. Cut up, discarding unripe
'jri" -r
Vegetables. ' 71
and hard parts. Put into a pot, seasoning with butter, pepper, salt, and 'if very acid, two tablespoonfuls of sugar. Cover, and stew gently. See time table.
Boiled Turnips.
Wash and peel, and if old, pare off, part of the " meat " next the skin. Cut into pieces of a uniform size, soak in cold water half an hour, put into enough boiling salt water to cover them, cover, and cook according to time table. Season with butter, pepper and salt. Omit the butter if they are cooked with meat.
Mushrooms*
Records on this page
Boiled BeetsSuccotashStewed Tomatoes