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

Put a quart of milk and a piece of butter as large as an ^%% into the pot and heat gradually. When hot, stir in the strained liquor of one pint of oysters, very gradually, to prevent the milk from curdling, then onequarter pound of crushed crackers or bread crumbs. When it has come to a boil put in the oysters (one pint), and let it cook till the edges of the oysters curl up, when it should be seasoned and served. Clam Soup. Exactly the same as oyster soup, using clams instead of oysters. Onion Soup. Put three tablespoonfuls of butter in a frying pan, cut six large onions in slices, and stir them into the butter over the fire till they begin to cook. Then cover tight and set them where they will simmer slowly for half an hour. Put a quart of milk with a tablespoonful of butter on to boil, and while this is doing stir into the onions a tablespoonful of flour while they are simmering. Turn the mixture into the boiling milk and cook quarter of an hour, seasoning with salt and pepper. If an old tin pan is handy that you can use for the purpose, the soup will be improved by Soups, 19 knocking small holes in the bottom of the pan, thus making a colander, and straining the soup through it, afterwards adding the well-beaten yolks of four eggs and cooking three minutes longer. Tomato Soup. Mix one tablespoonful of flour and a piece of butter the size of an ^%% into a smooth paste, and if you have onions, chop up fine one medium-sized one. Prepare about one pound of tomatoes by scalding, peeling and slicing them (the same amount of canned tomatoes may be used), and put all the ingredients with a pinch of salt into one pint of cold water. Boil gently for an hour, stirring frequently enough to dissolve the tomatoes and prevent burning, then stir in one cup of boiled milk, and let it come again to a boil, constantly stirring. Season and serve. The soup will be good if the milk is omitted. Fish. — Fish Caught in Muddy Streams. — Kill your Fish AS Soon as Caught. — Fish Grubs. — Fish Fried, Planked, Skewered, and Boiled. — Fish Sauce, Fish Roe, Shell-Fish. FISH should naturally have a prominent place in the canoeist's larder. Few streams that he will navigate are entirely destitute of edible fish, and a few minutes spent in angling will amply repay the cruiser. Fish caught out of muddy streams have an unpleasant taste, and their flavor can be improved by soaking them half an hour or more in strong salted water. Fish should be killed as soon as caught by a sharp rap on the back just aft of the head with a stick or the handle of your big knife, not only in justice to the fish, but because he tastes better, for the same reason that a butchered steer is preferable to one smothered to death. You may find grubs in fish along the backbone in July and August. You will generally remove them by taking out the backbone and its branches. But if you don't get them all out, never mind ; they are good to eat ; but if any one of the party is squeamish, tell him you have got them all out anyway : he won't Fish, 21 know any better after they are cooked. It is supposed that everybody has known how to clean fish ever since he was a schoolboy, so we will proceed at once to the instructions for cooking. Fried Fish. Small fish may be fried whole, but large ones should be cut up. Have enough pork fat or lard bubbling hot in the frying-pan to well cover the fish. Smear the fish well with dry corn meal or flour, or, what is better, dip it into well-beaten ^%^ and then into bread or » cracker crumbs, and fry both sides to a clear golden brown. Sprinkle lightly with pepper and salt just as it is turning brown. Planked Fish.