FOR CANOEISTS, CORINTHIAN SAILORS AND OUTERS. By "SENECA." NEW YORK: FOREST AND STREAM PUBLISHING CO., 1885. Copyright, Forest and Stream Publishing Co. 1885....

A book in the writer's possession, entitled "Camp Cookery," contains the following recipe: " Boiled Green Corn. —Boil twenty-five minutes, if very young and tender. As it grows older it requires a longer time. Send to the table in a napkin." The writer of the above is a good housewife. She cannot conceive that anybody will attempt to boil green corn who does not know such rudiments of the culinary art as the proper quantity of water to put into the pot and the necessity of its being slightly sal

Outfit for Cooking on a Cruise.—Value of a Single Receptacle for Everything Necessary to Prepare a Meal.—The Canoeist's "Grub Box."—The Same as a Seat.—Water-tight Tins.—Necessary Provisions and Utensils.—Waterproof Bags for Surplus Provisions.—Portable Oven.—Canoe Stoves.—Folding Stoves a Nuisance.—Hints for Provisioning for a Cruise. For canoe cruising a certain amount of food supplies and the necessary utensils for cooking should be carried in a single box or chest, so that when one cooks a m

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-han

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

Meats and Game.—Salt Pork.—Ham and Eggs.—Broiling and Boiling Meats.—Pigeons, Squirrels, Ducks, Grouse, Woodcock, Rabbits, Frogs, etc. In selecting salt pork pick out that which is smooth and dry. Damp, clammy pork is unwholesome. Canned corn beef is palatable, and useful in making hash, but is sometimes poisonous from the solder used in sealing the cans. If canned beef is carried, use only the portion that does not touch the metal of the cans, throwing away the remainder. Slice thin, put in fry

Vegetables.—Potatoes and Green Corn, Boiled, Fried, Roasted and Stewed. The canoeist, whose stowage room is limited, will not carry with him a variety of vegetables, therefore completer directions for cooking these edibles will be left for Part II. of this book, and instructions will here be given only for the preparation of the potatoes, which he will most certainly carry, and green corn, which, in its season, he can obtain readily, if his cruise leads him through a farming country. These two a

Coffee and Tea.—Mush, Johnnycake and Hoecake.—Slapjacks, Corn Dodgers, Ash Cakes, Biscuits, Camp Bread.—Eggs. The simplest way to make good coffee is to put into the pot two tablespoonfuls of the ground and browned berry to each cupful of the beverage. Pour on cold water to the required amount, remove it from the fire when it first boils up, let it stand a few moments in a warm place, and then pour into the pot half a cup of cold water to settle it. If the ground coffee is running low or the coo

Outfit.—Go Light as Possible.—Carriage of Provisions and Utensils.—Camp Stoves, Ice-boxes and Hair Mattresses.—The Bed of "Browse."—How to make a Cooking Range Out-of-doors.—Building the Fire.—A Useful Tool.—Construction of Coffee Pot and Frying Pan.—Baking in Camp.—Fuel for Camp-fire.—Kerosene and Alcohol Stoves.—Camp Table.—Washing Dishes, etc. The remarks given on outfit in Chapter I. of Part I. are, many of them, as well adapted to camp as to canoe cookery. The utensils carried for cooking i

Soups.—General Remarks on Cooking Soups.—Soups made of Meat, Vegetables, Deer's Heads, Small Game, Rice, Fish and Turtle. Soups should be made in camp as often as the materials are at hand. They are wholesome and invigorating, and not difficult to prepare; and so many different kinds can be made that no camper's appetite need be cloyed by lack of variety. Most canned soups are excellent, and the directions for cooking which come with them should be closely followed. The time given for cooking so

Fish.—Fish Baked, Plain and Stuffed.—Fish Gravy.—Fish Chowder.—Clam Chowder.—Orthodox Clam Chowder. The subject of fish cookery belongs more to the canoeist than to the general camper, for the reason that the former is so constantly among them in their fluid home that he can readily catch a mess, and easily cook them with his small means after he has caught them. That is why nearly all the practical methods of cooking fish are given in Chapter III. of Part I. of this book. There are, however, so

Meats and Game.—Hash.—Pork and Beans.—Game Stew.—Brunswick Stew.—Roast Venison.—Baked Deer's Head.—Venison Sausages.—Stuffed Roasts of Game.—Woodchucks, Porcupines, 'Possums and Pigs. Some good recipes for cooking meats and game, which are not given in Part I., are the following: Cut dried beef into very thin shavings, and put into a frying pan nearly half full of cold water. Set over the fire and let it come to a boil, then stir in a large lump of butter and enough flour to make a good gravy. F

Preparation of Vegetables for Cooking.—Time Table for Cooking Vegetables.—Cabbage, Beets, Greens, Tomatoes, Turnips, Mushrooms, Succotash, etc. All vegetables must be carefully looked over. Remove the unripe or decayed parts, and then wash in cold water. When to be boiled they should be put in boiling salted water, and if necessary to replenish the water before the cooking is complete, boiling water should be always used. Keep the vessel covered, and drain the vegetables as soon as done. Do not

Boiled Rice.—Cracked Wheat.—Hominy Grits.—Batter Cakes.—Rice Cakes.—Puddings.—Welsh Rarebit.—Fried Bread for Soups.—Stewed Cranberries. Pick one pound of rice over carefully and wash it clean in one or two cold waters, then drain and put it into a pot containing four quarts of boiling water, and add four teaspoonfuls of salt; cover and boil steadily for fifteen minutes, then drain off the water, empty the rice, wipe out the pot, sprinkle a little salt over the bottom of it and rub it with a dry

Dishes for Yachtsmen.—Macaroni, Boiled and Baked.—Baked Turkey.—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 provided with a regular yacht's stove, having an oven, etc. Wipe the macaroni carefully, and break it into lengths, put it into a pot of boiling salt water, say ten times

Cooking in Iron Pots. —Let nothing stand in an iron pot after it is cooked, or it will become discolored and have an unpleasant taste. Rusty Knives. —If knives become rusty, rub them with a fresh-cut potato dipped in ashes. Emetic. —Gunpowder dissolved in water is a good emetic. Save the Bacon Grease. —After frying salt pork, bacon or fat meat, do not discard the grease that is left in the pan. Keep a cup or small tin pail, in which pour all residue. It will soon harden, and is just the thing fo