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

Dissolve three tablespoonfuls of corn starch in a small quantity of milk, add two eggs, beaten light, and a small pinch of salt. Heat three pints of milk nearly to boiling, mix all together and boil four minutes, constantly stirring. Dip a cup or basin in cold water to cool it, and turn into it the pudding, which should be eaten with sugar and milk when it is cold. Baked Rice Pudding. Pick over and wash well one pint of rice and soak it two hours in enough milk or water to just cover it. Then stir it into two quarts of milk, one half pound 78 Canoe and Camp Cookery, of sugar, one teaspoonf ul of salt, and a small quantity of nutmeg or cinnamon, if at hand. Put into the baking basins, having first well greased them, and bake in the oven two or three hours till it is done brown. ■ Creole Sauce. The juice of a lemon,- three tablespoonfuls of sugar, ditto of tomato catsup, one teaspoonful of mustard. Heat all to near the boiling point, and use hot with meats or game. Welsh Barebit. Cut bread into slices about one inch in thickness, and pare off the crust. Toast the slices slightly without hardening or burning and spread with butter ; cut slices of cheese not quite as large as the bread, lay it on the bread, and toast all over the fire on a broiler. Be careful that the cheese does not burn, and let it be equally melted. Spread over the top a little mustard already prepared and seasoning of pepper, and serve very hot. Fried Bread for Soups. Pick the berries carefully ; then wash them in cold water ; drain. Put them into fresh cold water and Cut stale bread into square pieces, and fry in boiling fat for an instant. Take care it does not burn, removing it as soon as brown. j ^ i k • r Stewed Cranberries. allow them to remain therein five or ten minutes ; drain. Then put the fruit into a well-covered pot (not iron) with sufficient boiling water to cover the berries. Stew rather quickly, stirring occasionally until soft. They should cook in from twenty to thirty minutes. Five minutes before they are done stir in sugar to taste. Dishes for Yachtsmen. — Macaroni, Boiled and Bakrd. — Baked Turkry. — Pie Crust. — Brown Betty. — Apple Pudding.— Apple Dumplings. FOR the benefit of Corinthian yachtsmen, recipes are here given for some dishes which are rather too elaborate in preparation for camp purposes, but which can be cooked readily in the yacht's galley, if it be providedwith a regular yacht's stove, having an oven, etc. Boiled Macaroni. Wipe the macaroni carefully, and break it into lengths, put it into a pot of boiling salt water, say ten times as much water as macaroni. Boil fifteen to twenty minutes, or until tender. Take care that it does not burst or become a pulp from excessive boiling ; drain at once and season with butter. If desired to impart the flavor of onion to macaroni boil with it two onions for each pound of macaroni. The liquor drained from the macaroni may be ' used for broth or soup. Boiled macaroni may be served with a white sauce, made as follows : for one pound of macaroni put Dishes for Yachtsmen. 8 1 * into a pot over the fire two ounces of butter and two ounces of flour, stir until it becomes smooth, then gradually stir in one quart of hot milk and water in equal parts, season with pepper and salt, put in the macaroni, and let it remain over the fire for one minute. Or, as soon as the butter and flour bubbles, gradually pour in one quart of boiling water, stirring it until it becomes smooth ; season with pepper and salt ; put in the macaroni and let it remain over the fire for one minute. Have ready one or two onions, minced or shredded, fried brown. Dish the macaroni and pour the fried onions over it.