beef are abominations. Self-raising or Hecker's pre-
pared flour, wheat, rye, Indian or Graham, is easily
made into bread and slapjacks. - The directions come
with the packages. Pilot bread will keep an indefinite
time, and is not so unpalatable as hard-tack. Indian
meal is very nutritious and easily made up, as it
requires nothing to. lighten it ; scald it before using
when it is not fresh. Canned tomatoes, corn, fruits,
beans, soups, salmon, etc., are easy to prepare, and
can be stored as ballast in the canoe. Mr. Hicks, of
O* the Toronto Canoe Club, prepares certain kinds of
food in cans for ballast as follows, according to the
American Canoeist :
" Get a number of flat square tin cans made like
oyster cans, of a handy size to lie under your floor
boards. Then cook a turkey, some chickens, a sirloin
of beef, etc. Cut the hot meat up into large dice-
shaped pieces, and put it in the tins hot, then pour
melted fat✪ Preserved Meat in Cans in till the tins are full, and then solder
them tight. Get as much meat in as you can before
putting in the fat. Put up fruit in square flat cans in
the same way. There is your ballast, and heavy stuff
it is. When the provisions run short let the crew feed
on the ballast. The preparation described is far
more nutritious than canned corned beef, is more
palatable, and will keep indefinitely — that is, through-
out a very long cruise."
K -^ ^ I have not tried this method of preserving provis-
ions, but the theory is excellent, and I do not see why
it would not be a feasible scheme. The Brunswick
canned soups are the cheapest made, are easily pre-
k
1 6 Canoe and Camp Cookery.
pared and as wholesome as any ; but I have known
squeamish canoeists who would not use them because
they didn't like the looks of the powder to which they
are desiccated. Dried beef, comedbeef, le mons and
sardines make good additions to an outfit Potatoes,
onions and other vegetables should be procured en
route as needed, if possible.
As it may puzzle some neophytes to know how much
of each article of food to take on a cruise, I give be-
low the exact amount of provisions I carried on a
cruise of a week last autumn. I did not run short of
anything at the end of the week, but I had not pro-
visions enough left for three square meals : i lb. sugar
(cut loaf) ; yi lb. tea; i lb. flour; ij^ lbs. crackers
^ lb. lard ; ^ lb. rice ; J^ lb. bacon ; ^ lb. coffee
I lb. butter ; i can condensed milk ; 3 loaves bread
^ peck potatoes ; ^ peck meal ; i pint molasses ; 2
oz. pepper ; i bottle pickles ; i bottle yeast powder ;
I qt. salt.
CHAPTER II.
Soups. — Canned Soups. — The Brunswick Goods Cheap,
Wholesome, AND Convenient. — Huckins' Soups. — Oyster,
Clam, Onion, and Tomato Soups.
CANOEISTS will hardly take the time and trouble to
make soups out of meats and vegetables, unless
they are in a permanent camping place for some length
of time. Nearly all soups require several hours to cook
properly, as they must be boiled very slowly to retain
the aroma of the ingredients used.
Canned soups, therefore, are the handiest for the
canoeist or single-hand cruiser. I can recommend the
Brunswick variety as cheap, convenient, wholesorrie
and easy to prepare if the directions on the cans are
implicitly followed. Any variation from these instruc-
tions, however, is certain to result in an unpalatable
mess. The higher priced soups, Huckins* and other
varieties, are more like home-made soups than the
Brunswick kind, and hence a fastidious taste will pre-
fer them. They are bulkier to carry, but are quite as
easily prepared, and I would recommend those made
by Huckins as especially good. The great objection
to them is their high price.
There are a few good soups that can be prepared
1 8 Canoe and Camp Cookery.
from materials readily accessible to the canoeist, and
in a comparatively short time. These are :
Oyster Soup. ✪ Tomato Soup
Page 5 · 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
beef are abominations. Self-raising or Hecker's prepared flour, wheat, rye, Indian or Graham, is easily made into bread and slapjacks. - The directions come with the packages. Pilot bread will keep an indefinite time, and is not so unpalatable as hard-tack. Indian meal is very nutritious and easily made up, as it requires nothing to. lighten it ; scald it before using when it is not fresh. Canned tomatoes, corn, fruits, beans, soups, salmon, etc., are easy to prepare, and can be stored as ballast in the canoe. Mr. Hicks, of of the Toronto Canoe Club, prepares certain kinds of food in cans for ballast as follows, according to the American Canoeist :
" Get a number of flat square tin cans made like oyster cans, of a handy size to lie under your floor boards. Then cook a turkey, some chickens, a sirloin of beef, etc. Cut the hot meat up into large diceshaped pieces, and put it in the tins hot, then pour melted fat in till the tins are full, and then solder them tight. Get as much meat in as you can before putting in the fat. Put up fruit in square flat cans in the same way. There is your ballast, and heavy stuff it is. When the provisions run short let the crew feed on the ballast. The preparation described is far more nutritious than canned corned beef, is more palatable, and will keep indefinitely — that is, throughout a very long cruise." K -^ ^ I have not tried this method of preserving provisions, but the theory is excellent, and I do not see why it would not be a feasible scheme. The Brunswick canned soups are the cheapest made, are easily pre-
k
1 6 Canoe and Camp Cookery.
pared and as wholesome as any ; but I have known squeamish canoeists who would not use them because they didn't like the looks of the powder to which they are desiccated. Dried beef, corned beef, lemons and sardines make good additions to an outfit Potatoes, onions and other vegetables should be procured en route as needed, if possible.
As it may puzzle some neophytes to know how much of each article of food to take on a cruise, I give below the exact amount of provisions I carried on a cruise of a week last autumn. I did not run short of anything at the end of the week, but I had not provisions enough left for three square meals : i lb. sugar (cut loaf) ; yi lb. tea; i lb. flour; ij^ lbs. crackers ^ lb. lard ; ^ lb. rice ; J^ lb. bacon ; ^ lb. coffee I lb. butter ; i can condensed milk ; 3 loaves bread ^ peck potatoes ; ^ peck meal ; i pint molasses ; 2 oz. pepper ; i bottle pickles ; i bottle yeast powder ; I qt. salt.
Soups. — Canned Soups. — The Brunswick Goods Cheap, Wholesome, AND Convenient. — Huckins' Soups. — Oyster, Clam, Onion, and Tomato Soups.
CANOEISTS will hardly take the time and trouble to make soups out of meats and vegetables, unless they are in a permanent camping place for some length of time. Nearly all soups require several hours to cook properly, as they must be boiled very slowly to retain the aroma of the ingredients used.
Canned soups, therefore, are the handiest for the canoeist or single-hand cruiser. I can recommend the Brunswick variety as cheap, convenient, wholesorrie and easy to prepare if the directions on the cans are implicitly followed. Any variation from these instructions, however, is certain to result in an unpalatable mess. The higher priced soups, Huckins* and other varieties, are more like home-made soups than the Brunswick kind, and hence a fastidious taste will prefer them. They are bulkier to carry, but are quite as easily prepared, and I would recommend those made by Huckins as especially good. The great objection to them is their high price.
There are a few good soups that can be prepared
1 8 Canoe and Camp Cookery.
from materials readily accessible to the canoeist, and in a comparatively short time. These are :
Oyster Soup.
Records on this page
Preserved Meat in CansTomato SoupOyster Soup