Canoe and Camp Cookery

About this eBook

Author

Seneca (Writer on outdoor life)

Title

Canoe and Camp Cookery A Practical Cook Book for Canoeists, Corinthian Sailors and Outers

Credits

Produced by David E. Brown and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Camping

Category

Text

Project Gutenberg

eBook-No. 55705

Release Date

October 8, 2017

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.Canoe and Camp Cookery: A PRACTICAL COOK BOOK
3. 3.CONTENTS.
4. 4.PREFACE.
5. 5.PART I.—CANOE COOKERY. — CHAPTER I.
6. 6.CHAPTER II. — Oyster Soup. — Clam Soup. — Onion Soup. — Tomato Soup.
7. 7.CHAPTER III. — Fried Fish. — Planked Fish. — Skewered Trout. — Boiled Fish. — Fish Sauce. — Boiled Fish Roe. — Fried Fish Roe. — Soft Crabs. — Hard Shell Crabs. — Fried Oysters. — Blanketed Oysters.
8. 8.CHAPTER IV. — Fried Salt Pork (or Bacon). — Broiled Salt Pork. — Ham and Eggs. — Broiled Steaks. — Broiling in a Frying Pan. — Boiled Meat. — Fried Pigeons. — Fried Squirrels. — Roast Quail, Snipe or Plover. — Roast Ducks and Grouse. — Roast Woodcock. — Rabbits or Hares. — Stewed Rabbit. — Stewed Ducks or Pigeons. — Frogs.
9. 9.CHAPTER V. — Boiled Potatoes. — Mashed Potatoes. — Roasted Potatoes. — Fried Cooked Potatoes. — Fried Raw Potatoes. — Stewed Potatoes. — Sweet Potatoes. — Boiled Green Corn. — Fried Corn. — Roasted Corn. — Stewed Corn.
10. 10.CHAPTER VI. — Coffee. — Coffee, No. 2. — Tea. — Cornmeal Mush. — Fried Cold Mush. — Oatmeal Mush. — Johnnycake. — Hoe Cakes. — Slapjacks. — Cornmeal Slapjacks. — Wheat Slapjacks. — Hecker's Flour Slapjacks. — Corn Dodgers. — Corn Pone or Ash Cakes. — Baking Powder Biscuits. — Hecker's Flour Biscuits. — Quick Camp Bread. — Unleavened Bread. — Fried and Boiled Eggs — Poached Eggs. — Scrambled Eggs.
11. 11.PART II.—CAMP COOKERY. — CHAPTER I.
12. 12.CHAPTER II. — Meat Soup. — Vegetable Soup. — Deer's Head Soup. — Small Game Soup. — Rice Soup. — Bean Soup. — Pea Soup. — Fish Soup. — Turtle Soup.
13. 13.CHAPTER III. — Plain Baked Fish. — Stuffed Baked Fish. — Fish Gravy. — Fish Chowder. — Clam Chowder — Orthodox Clam Chowder.
14. 14.CHAPTER IV. — Frizzled Beef. — Hash. — Boiled Pork. — Pork Hash. — Pork and Beans. — Game Stew. — Brunswick Stew. [B] — Flour Gravy. — Roast Venison. — Baked Deer's Head. — Forequarter of Venison. — Venison Sausages. — Stuffed Shoulder of Venison. — Stuffed Game Roasted. — Woodchucks and Porcupines. — Opossums and Young Pigs
15. 15.CHAPTER V. — Potatoes and Corn. — Boiled Cabbage. — Cabbage aux Legumes. — Fried Cooked Cabbage. — Succotash. — Boiled Beets. — Greens. — Stewed Tomatoes. — Boiled Turnips. — Mushrooms. — Stewed Mushrooms. — Fried Mushrooms. — Broiled Mushrooms. — Fried Beans.
16. 16.CHAPTER VI. — Boiled Rice. — Cracked Wheat. — Hominy Grits — Batter Cakes. — Rice Cakes. — Plum Pudding. — Omaha Pudding. — Batter Pudding. — Corn Starch Pudding. — Baked Rice Pudding. — Creole Sauce. — Welsh Rarebit. — Fried Bread for Soups. — Stewed Cranberries.
17. 17.CHAPTER VII. — Boiled Macaroni. — Baked Macaroni and Cheese. — Baked Turkey. — Pie Crust. — Brown Betty (Baked). — Baked Apple Pudding. — Baked Apple Dumplings.
18. 18.HINTS.
19. 19.INDEX.

Community reviews

Sign in to write a review.

No reviews yet.