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 Another Random Document on
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Fish-eating Ducks may be made palatable by parboiling them in water
with an onion in it. After parboiling them throw away the onion and
lay the ducks in cold water for half an hour, after which they may be
roasted, broiled, fried or stewed.
Soft vs. Hard Water.—Beans, peas and other vegetables are best
boiled in soft water. Hard water can be made soft (if its hardness
depends upon the presence of carbonate of lime) by boiling it an
hour and then allowing it to cool, when most of the lime will be
precipitated.
Broiling.—Remember that it is better to broil before a fire than over
it, as by the former process the 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. In 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,
anything 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.
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.
Apple dumplings (baked), 87
— pudding (baked), 85
Ash cakes, 38

Bacon, 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 head, 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, baking powder, 39
— Hecker's flour, 39
— Maryland, 40
Blacksmith's pliers, 12, 46
Blanketed oysters, 24
Boiled cabbage, 68
— eggs, 40
— fish, 22
Boiled fish roe, 23
— green corn, 32
— macaroni, 80
— meat, 27
— pork, 60
— potatoes, 30
— rice, 74
— turnips, 71
Box for provisions, the canoeist's, 9-11
Box for salt and pepper, 12
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, 26
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, 44-48
— stove, 43-44
Canned corn beef, 25
— food for canoe ballast, 15
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
Corn, boiled, 32
— fried, 33
— roasted, 33
— stewed, 33
— dodgers, 38
— pone, 38
— starch pudding, 77
Corned beef, canned, 25
Cornmeal mush, 35
— — slapjacks, 37
Crabs, hard shell, 23
— soft, 23
Cracked wheat, 75
Cranberries, stewed, 78
Creole sauce, 78
Crust, pie, 83
Damp wood, to start a fire with, 48
Danforth fluid canoe stove, 14
Deer's head soup, 52
Dishes, washing, 49
Driftwood for fires, 45
Drinking river and lake water, 88
Dumplings, apple (baked), 87
Ducks, fish-eating, 89
— roast, 28
— stewed, 29

Eggs, boiled, 40
— fried, 40
— poached, 40
— scrambled, 41
— ham and, 26
— method of carrying to avoid breakage, 12, 43
Emetic, 88

Fish, 20, 55
Fish, baked, plain, 55
— — stuffed, 56
— boiled, 22
— chowder, 57
— fried, 21
— gravy, 56
— planked, 21
— sauce, 22
— soup, 53
— skewered, 22
— caught in muddy streams, 20
— frozen, 80
— grubs in, 29
— roe, boiled, 23
— — fried, 23
— should be killed as soon as caught, 20
Fish-eating ducks, 89
Fire, best fuel for, 45, 47
— for camp cooking, 44-48
— how to build, 45
— how to start with damp wood, 48
— of driftwood, 45
Flamme forcé, 14, 48
Flapjacks. (See slapjacks.)
Flour gravy, 62
Flour, self-raising, 15
Folding stoves, 14
Forequarter of venison, 64
Fried beans, 73
— cold mush, 36
— cooked cabbage, 69
— — potatoes, 31
— eggs, 40
— fish, 21
— — roe, 23
— green corn, 33
— mushrooms, 73
— oysters, 24
— pigeons, 27
— raw potatoes, 31
— salt pork (or bacon), 25
— squirrels, 27
Frizzled beef, 59
Frogs, 29
Frozen fish, 89
Frying hints, 90
Frying-pan, broiling in, 26
— handleless, 46
Fuel for camp-fire, 45, 47

Game, 25, 29
— soup of small, 52
— stew, 61
— stuffed and roasted, 65
Gravy, flour, 62
— fish, 56
— for stews, 62
Grease, save the bacon, 88
Green corn, boiled, 32
— — fried, 33
— — roasted, 33
— — stewed, 33
Greens, 70
Grits, hominy, 75
Grouse, roast, 28
"Grub-box," canoeist's, 9-11
Grubs in fish, 20

Ham and eggs, 26

Hash, 59
— pork, 60
Hard-shell crabs, 23
Hard vs. soft water, 89
Hares or rabbits, 28
Hecker's flour biscuits, 39
— — slapjacks, 38
— prepared flour, 15
Hints, 88
Hominy grits, 75
Hoe cakes, 37

Ice-box, 44
Ingredients, mixing, 90
Iron pots, cooking in, 88
— — new, 90

Johnnycake, 36
Kerosene stoves, wind-protected, 48
Knives, rusty, 88

Macaroni, baked with cheese, 81

— boiled, 80
— sauce for, 80
Maryland biscuit, 40
Mashed potatoes, 31
Measures and weights, table of, 90
Meat, boiled, 27
— soup, 51
Mixing ingredients, 90
Mush, cold, fried, 36
— corn meal, 35
— oatmeal, 36
Mushrooms vs. poisonous fungi, 71
Mushrooms, broiled, 73
— fried, 73
— stewed, 72

New iron pots, 90

Oatmeal mush, 36
Oil-stoves, wind-protected, 48
Omaha pudding, 76
Onion soup, 18
Opossums, 65
Oven, portable, 13
Oyster soup, 18
Oysters, blanketed, 24
— fried, 24

Pack baskets for carrying outfit, 43

Pancakes. (See slapjacks.)
Pea soup, 53
Pepper and salt boxes, 12
Pie crust, 83
Pigeons, fried, 27
— stewed, 29
Pigs, young, 65
Pilot bread, 15
Planked fish, 21
Pliers, blacksmith's, 12, 46
Plover, roast, 27
Plum pudding, 76
Poached eggs, 40
Pone, corn, 38
Porcupines, 65
Pork and beans, 60
Pork, boiled, 60
— broiled, 25
— fried, 25
— hash, 60
— selection of, 25
Portable oven, 13
'Possums, 65
Potatoes, boiled, 30
— fried (raw), 31
— fried (cooked), 31
— mashed, 31
— roasted, 31
— stewed, 32
— sweet, 32
Pots, iron, cooking in, 88
— — new, 90
Powder, baking, 89
Provisions consumed in a week's cruise, 16
Pudding, apple (baked), 85
— batter, 77
— corn starch, 77
— Omaha, 76
— plum, 76
— rice, 77

Quail, roast, 27
Quick camp bread, 39

Rabbits or hares, 28
Rabbit, stewed, 28
Range, out-door cooking, 44-46
Rarebit, Welsh, 78
Rice cakes, 76
— boiled, 74
— pudding, baked, 77
— soup, 52
River water, improved for drinking, 88
Roast ducks and grouse, 28
— green corn, 33
— potatoes, 31
— quail, snipe and plover, 27
— venison, 63
— woodcock, 28
Rusty knives, 88

Salt and pepper boxes, 12

— in cooking, 88
Sauce, Creole, 78
Sausages, venison, 64
Scrambled eggs, 41
Self-raising flour, 15
Shoulder of venison, stuffed, 64
Skewered trout, 22
Slapjacks, 37
— cornmeal, 37
— Hecker's flour, 38
— wheat, 37
Small game soup, 52
Snipe, roast, 27
Soft crabs, 23
Soups, 17, 50
— Brunswick, 17
— fried bread for, 78
— general remarks on making, 17, 50
— Huckins', 17
Soup, bean, 52
— clam, 18
— deer's head, 52
— fish, 53
— meat, 51
— onion, 18
— oyster, 18
— pea, 53
— rice, 52
— small game, 52
— tomato, 19
— turtle, 54
— vegetable, 51
Spoon, improved, 89
Squirrels, fried, 27
Steaks, broiled, 26
Stew, Brunswick, 61
— of game, 61
Stewed cranberries, 78
— ducks or pigeons, 29
— green corn, 33
— mushrooms, 72
— potatoes, 32
— rabbits, 28
— tomatoes, 70
Stews, gravy for, 62
Stove, camp, 43-44
— canoe, 14
— folding, 14
Stuffed baked fish, 56
— game roasted, 65
— shoulder of venison, 64
Succotash, 69
Sweet potatoes, 32

Table, camp, 48
— of weights and measures, 90
Tea, 35
Tins for carrying provisions, 11
Tomatoes, stewed, 70
Tomato soup, 19
Trout, skewered, 22
Turkey, baked, 82
Turnips, boiled, 71
Turtle soup, 54

Unleavened bread, 40
Utensils for camp cookery, 43, 46
— for canoe cookery, 9-16

Vegetables, remarks on, 67

— for a canoe cruise, 30
— time-table for cooking, 67-68
Vegetable soup, 51
Venison, forequarter of, 64
Venison, roast, 63
— sausages, 64
— stuffed shoulder of, 64

Washing dishes, 49
Water, hard vs. soft, 89
— river, improved for drinking, 88
Waterproof bags for provisions and clothing, 13
Weights and measures, table of, 90
Welsh rarebit, 78
Wheat, cracked, 75
— slapjacks, 37
Woodchucks, 65
Woodcock, roast, 28

Yachtsmen, dishes for, 80

Yeast, 91

FOOTNOTES:
[A] See note on baking powder in the chapter of "Hints."
[B] This is a favorite Virginia dish, of which the compiler of this
book has eaten, but which he has never cooked. The recipe here
given is said by an old Virginian to be reliable.
[C] If the unopened can is put in boiling water, only about ten
minutes are necessary.

TRANSCRIBER'S NOTES:
Inconsistencies in spelling, hyphenation, grammar, and punctuation have been
standardized.
*** END OF THE PROJECT GUTENBERG EBOOK CANOE AND CAMP
COOKERY ***

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