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

juices of the meat can be caught and used as a dressing, while in the latter manner they are lost in the fire and tend to give a smoky flavor by their ignition. Jn broiling, the article should be turned frequently. Frying. — The lard or fat used for frying should always be very hot before the article to be cooked is put in. If little jets of smoke issue from the top of the fat it is hot enough. If the fat is insufficiently hot, anjrthing cooked in it will taste of the grease, while the moment a substance is dropped into fat at a great heat the exterior pores are closed, and no grease penetrates it. Mixing Ingredients. — Preciseness in the preparation of ingredients is an important element of success in cooking. Guessing at proportions is the practice of the lazy or indifferent cook. New Iron Pots. — Boil a handful of grass in a new iron pot, then scrub it inside with soap and sand, fill it with clean water and let this boil half an hour. It is then ready to use for cooking. Table of Approximate Weights and Measures. — The following table may be of use. It is near enough to accuracy for cooking purposes : — Three teaspoonfuls = One tablespoonful. Four tablespoonfuls = One wine glass. Two wine glasses = One gill. Two gills = One tumbler or cup. Two cupfuls = One pint. Hints. $! One quart sifted flour = One pound. One quart powdered sugar = One pound, seven ounces. One quart granulated sugar = One pound, nine ounces. One pint closely packed butter = One pound. Three cupfuls sugar = One pound. Five cupfuls sifted flour. = One pound. ■ One tablespoonful salt = One ounce. Seven tablespoonfuls granulated sugar = One half pint. Twelve tablespoonfuls flour = One pint. Three coffee cupfuls = One quart. Ten eggs = One pound. Yeast. — A serviceable yeast for leavening bread may be made by mixing flour and cold water into a thin batter. Set it away in a bottle until it sours, when it is ready for use. INDEX. y Apple dumplings (baked) 87 — pudding (baked) 85 Ash cakes 38 iacon, fried 25 — grease should be saved. ... 88 Bags, waterproof, for provisions and clothing 13 Baked apple dumplings 87 — apple pudding 85 — brown Betty 85 — deer's bead 63 — fish, plain 55 stuffed 56 — macaroni with cheese 81 — rice pudding 77 — turkey 82 Baking powder 89 biscuits 39 — time necessary for 47 — without a stove 47 Ballast, canned goods for 15 Batter cakes 75 — pudding 77 Beans, fried. 73 — pork and 60 — soup 52 Beds, camp 43 Beef, frizzled 59 Betty, brown 85 Biscuits, bciking powder 39 — Hecker's flour 39 — Maryland 40 Blacksmith's pliers 12, 46 Blanketed oysters 24 Boiled cabbage 68 — eggs 40 -^ fish 33 Boiled fish roe 33 — green com — macaroni 80 — meat 3 — pork 60 — potatoes — rice 7, — tumip>s 71 Box for provisions, the canoeist's 9-11 Box for salt and pepper 13 Bread, fried, for soups 78 — pilot 15 — quick camp 39 — unleavened 40 Broiled mushrooms 73 — salt pork 25 — steaks 26 Broiling hints 89 — in a frying-pan 36 Brown Betty (baked) 85 Brunswick stew 61 Butter jar. 11 Cabbage aux legumes 69 — boiled 68 — fried cooked 69 Cakes, ash 38 — batter 75 — hoe 37 — rice. 76 Camp bed 43 — cellar 43 — dining-table 48 — fire 44-^ — stove 43~44 Canned corn beef 35^ — food for canoe ballast. 15 Index. Canoe stove. 14 Danforth's 14 Cellar, camp 43 Chest, provision, for canoeists 9-11 Chowder, clam 57 orthodox 57 fish 57 Clam chowder. (See chowder.) — soup. 18 «Coffee 34 — pot, construction of 46 Condensed provisions. 14 Cooking in iron pots 88 Com, boiled 32 — fried. 33 — roasted 33 — stewed 33 — dodgers. 38 — po&e 38 — starch pudding 77 ^/^•Comed beef, canned 25 ••^(^^Kl^ommeal mush 35 '"v"""^/** slapjacks 37 Crabs, hand shell 23 — soft 23