Table of Contents

• OUTFITS FOR CAMPING, AND HINTS FOR COMFORT.
• BIRDS.
  • Birds Roasted in their Feathers.
  • Broiled Birds.
  • Stewed Partridges or Pigeons.
  • Brown Fricassee of Chicken.
  • White Fricassee of Chicken.
  • Chicken Curry.
  • Chicken Salad.
  • Sauce for Birds.
  • Broiled Chicken.
• FISH.
  • Chowder.
  • Fish Chowder, No. 2.
  • Fried Cod.
  • Broiled Cod, or Scrod.
  • Baked Cod.
  • Broiled Salt Fish.
  • Broiled Mackerel.
  • Fried Mackerel.
  • Baked Mackerel.
  • Smelts.
  • Brook Trout.
  • Eels Fried.
  • Baked Eels.
  • Boiled Halibut.
  • Fried Halibut.
  • Broiled Halibut.
  • Smoked Halibut.
  • Fried Salmon.
  • Broiled Salmon.
  • Salmon Trout.
  • Shad and Haddock.
• SHELL-FISH.
  • Clam-bake.
  • Clam Chowder.
  • Clam Chowder, No. 2.
  • Clam Boil.
  • Clam Fritters.
  • Scalloped Oysters.
  • Fried Oysters.
  • Broiled Oysters.
  • Oyster Stew.
  • Oyster Soup.
  • Broiled Lobster.
  • To Boil Lobster.
  • Stewed Lobster.
  • Curried Lobster.
  • Lobster Salad.
• EGGS.
  • Poached Eggs.
  • Scrambled Eggs.
  • Omelets.
• MEATS.
  • Fried Salt Pork.
  • Broiled Salt Pork.
  • Salt Pork Fried in Batter.
  • Fried Ham.
  • Broiled Ham.
  • Ham and Eggs.
  • Breakfast Bacon.
  • Beefsteak Smothered in Onions.
  • Broiled Beef Steak.
  • Fried Beefsteak.
  • Stewed Beef.
  • Lamb Chops.
  • Broiled Veal.
  • Fricassee of Veal.
  • Mutton Chops.
  • Mutton Pie with Tomatoes.
  • Veal Cutlets.
  • Mutton Cutlets.
  • Fried Sausages.
• VEGETABLES.
  • Boiled Potatoes.
  • Baked Potatoes.
  • Fried Potatoes.
  • Fried Boiled Potatoes.
  • Potatoes warmed with Pork.
  • Potatoes warmed in Gravy.
  • Fricassee of Potatoes.
  • Boiled Sweet Potatoes.
  • Baked Sweet Potatoes.
  • Boiled Onions.
  • Fried Onions.
  • Baked Squash.
  • Beets.
  • Pickled Beets.
  • Shelled Beans.
  • Boston Baked Beans.
  • String Beans.
  • Green Peas.
  • Boiled Rice.
  • Boiled Rice, No. 2.
  • Boiled Macaroni.
  • Boiled Green Corn.
  • Boiled Turnips.
  • Stewed Tomatoes.
  • Sliced Tomatoes.
  • Baked Tomatoes.
  • Mock Bisque Soup.—Very nice.
• BREAD.
  • Corn Dodgers.
  • Baked Corn Cake.
  • Oat-meal.
  • Hominy.
  • Hominy Griddle-cakes.
  • Fried Mush.
  • Spider-Cakes.
  • Biscuit.
  • Hecker’s Prepared Graham.
  • Milk Toast.
• PUDDINGS.
  • Boiled Rice.
  • Baked Rice.
  • Minute Pudding.
  • Apple Dowdy.
  • Down East Pudding.
  • Bread Pudding.
  • Corn Starch Pudding.
• CAKE.
  • Tea Cake.
  • Berry Cake.
  • Plain Cup Cake.
  • Soft Molasses Gingerbread, No. 2.
  • Drawn Butter.
  • Egg Sauce.
  • Oyster Sauce.
  • Salad Dressing.
  • Boiled Salad Dressing.
  • Caper Sauce.
  • Mint Sauce.
  • Viniagrette Sauce.
  • Tartare Sauce.
  • Brown Sauce.
  • Dried Apple Sauce.
• DRINKS.
  • Tea.
  • Coffee.
  • Shells.
  • Chocolate.
  • Prepared Cocoa.
  • Coffee, No
  • To make Mead.
  • To use Mead.
• FOR THE SICK.
  • Rice Water for Diarrhœa.
  • Flour Gruel.
  • Oat Meal Gruel.
  • Indian Meal Gruel.
• (Unbenannt)

CAMP COOKERY.

HOW TO LIVE IN CAMP.


BY MISS M. PARLOA,
LECTURER ON SCIENCE OF COOKING, AND AUTHOR OF APPLEDORE
COOK BOOK, ETC.

OUTFITS FOR CAMPING,
AND
HINTS FOR COMFORT.

The first thing to parties bent on roughing it is the selection of a tent, which can be hired of any of the sail-makers, for any length of time, and at a reasonable price. For a party of seven or eight, an eight-foot wall-tent, is the best. Dig a trench around the outside to avoid nocturnal baptism the first time it rains. The beds can be comfortably arranged in the rear of the tent, by laying rubber blankets on the ground; on which lay boards slightly raised for the head, and sloping to the ground at the foot. These beds should be placed so that the persons will lie with their heads at the sides of the tent and feet toward the center. On the boards spread straw, hay, or dry seaweed, then the blankets. Every thing used about the bed should be laid in the sun every day. Some prefer sleeping on the ground rolled up in a blanket; but this is imprudent, except in very dry localities.

The next important thing is the stove. The top of a common cooking-stove with covers and stove-pipe to fit, which can be bought at any junk-shop for a trifle, serves very well in dry weather. Dig out a place in the side of a bank the size and shape of the stove-top, about two feet deep, and line three sides with brick or stones, with the front open. Regulate the draught by placing something in front for a blower.

“The Lexington Camping-Stove