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    Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors, and Outers
    Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors, and Outers
    Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors, and Outers
    Ebook104 pages48 minutes

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

    By Seneca

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    About this ebook

    Published in 1885 in New York, Canoe and Camp Cookery by well-known outdoor writer Henry H. Soule is one of the earliest outdoor cookbooks published. Focused on practical recipes for simple but filling meals, the cookbook has two sections: one for the modern-day version of a backpacker, emphasizing light weight and ease of transportation; and the other for the more settled camper, describing more elaborate meals that can be fixed outdoors. 

    Entries include: The Canoeist’s “Grab Box,” Fish Caught in Muddy Streams, Potatoes and Green Corn, Go Light as Possible, Brown Betty, and General Remarks on Cooking Soups. Soule compiled the majority of the recipes from outdoor enthusiasts of the time: hunters, trappers, and army men, but actually tested each recipe himself during his own outdoor adventures.  This edition of Canoe and Camp Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes. 
    LanguageEnglish
    PublisherAndrews McMeel Publishing
    Release dateApr 16, 2013
    ISBN9781449428792
    Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors, and Outers
    Author

    Seneca

    The writer and politician Seneca the Younger (c. 4 BCE–65 CE) was one of the most influential figures in the philosophical school of thought known as Stoicism. He was notoriously condemned to death by enforced suicide by the Emperor Nero.

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      Book preview

      Canoe and Camp Cookery - Seneca

      This edition of Canoe and Camp Cookery by Seneca was reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. AAS aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.

      OTHER BOOKS IN

      THE AMERICAN ANTIQUARIAN SOCIETY

      COOKBOOK COLLECTION

      1776-1876: The Centennial Cook Book and General Guide, by Mrs. Ella E. Myers

      American Cookery, by Amelia Simmons

      The American Family Keepsake, by The Good Samaritan

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      The Art of Dining, and the Art of Attaining High Health, by Thomas Walker

      California Recipe Book, by Ladies of California

      The Canadian Housewife’s Manual of Cookery

      The Compleat Housewife, by Eliza Smith

      The Cook Not Mad

      The Cook’s Own Book, and Housekeeper’s Register, by Mrs. N.K.M. Lee

      Cottage Economy, by William Cobbett

      Confederate Receipt Book

      Dainty Dishes, by Lady Harriet E. St. Clair

      Dairying Exemplified, by Josiah Twamley

      De Witt’s Connecticut Cook, and Housekeeper’s Assistant, by Mrs. N. Orr

      Every Lady’s Cook Book, by Mrs. T. J. Crowen

      Fifteen Cent Dinners for Families of Six, by Juliet Corson

      The Frugal Housewife, by Susannah Carter

      The Hand-Book of Carving

      The Health Reformer’s Cook Book, by Mrs. Lucretia E. Jackson

      The Housekeeper’s Manual

      How to Mix Drinks, by Jerry Thomas

      Jewish Cookery Book, by Esther Levy

      Miss Leslie’s New Cookery Book, by Eliza Leslie

      Modern Domestic Cookery, and Useful Receipt Book, by W. A. Henderson

      Mrs. Hale’s New Cook Book,  by Mrs. Sarah J. Hale

      Mrs. Owen’s Illinois Cook Book, by Mrs. T.J.V. Owens

      Mrs. Porter’s New Southern Cookery Book, by Mrs. M.E. Porter

      The New Housekeeper’s Manual, by Catherine E. Beecher and Harriet Beecher Stowe

      The New England Cook Book

      The Practical Distiller, by John Wyeth

      The Physiology of Taste, by Jean A. Brillat-Savarin

      Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, by Eliza Leslie

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      Vegetable Diet, by William Alcott

      The Virginia Housewife, by Mary Randolph

      What to Do with the Cold Mutton

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      title

      Canoe and Camp Cookery copyright © 2013 by American Antiquarian Society. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

      Andrews McMeel Publishing, LLC

      an Andrews McMeel Universal company

      1130 Walnut Street, Kansas City, Missouri 64106

      www.andrewsmcmeel.com

      ISBN: 9781449428792

      ATTENTION: SCHOOLS AND BUSINESSES

      Andrews McMeel books are available at quantity discounts with bulk purchase for educational, business, or sales promotional use. For information, please e-mail the Andrews McMeel Publishing Special Sales Department:

      specialsales@amuniversal.com

      CONTENTS.

      PART I.–CANOE COOKERY.

      CHAPTER I.

      Outfit for Cooking on a Cruise.—Value of Single Receptacle for Everything Necessary to Prepare a Meal.—The Canoeist’s Grub Box.—The Same as a Seat.—Watertight Tins.—Necessary Provisions and Utensils.—Waterproof Bags for Surplus Provisions.—Portable Oven.—Canoe Stoves.—Folding Stoves Nuisance.—Hints for Provisioning for a Cruise.

      CHAPTER II.

      Soups.—Canned Soups.—The Brunswick Goods Cheap, Wholesome and Convenient.—Huckins’ Soups.—Oyster, Clam, Onion and Tomato Soups.

      CHAPTER III.

      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.

      CHAPTER IV.

      Meats and Game.—Salt Pork.—Ham and Eggs.—Broiling and Boiling Meats.—Pigeons, Squirrels, Ducks, Grouse, Woodcock, Rabbits, Frogs, etc,

      CHAPTER V.

      Vegetables.—Potatoes and Green Corn, Boiled, Fried, Roasted and Stewed.

      CHAPTER VI.

      Coffee and Tea.—Mush, Johnnycake and Hoe Cake.—Slapjacks, Corn Dodgers, Ash Cakes, Biscuits, Camp Bread.—Eggs.

      PART II.–CAMP COOKERY.

      CHAPTER I.

      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.

      CHAPTER II.

      Soups.—General Remarks on Cooking Soups.—Soups Made of Meat, Vegetables, Deer’s Heads, Small Game, Rice, Fish and Turtle.

      CHAPTER III.

      Fish.—Fish Baked, Plain and Stuffed,—Fish Gravy.—Fish Chowder.—Clam Chowder.—Orthodox Clam Chowder.

      CHAPTER IV.

      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.

      CHAPTER V.

      Preparation of Vegetables for Cooking. —Time Table for Cooking Vegetables.—Cabbage, Beets, Greens, Tomatoes, Turnips, Mushrooms, Succotash, etc.

      CHAPTER VI.

      Boiled Rice.—Cracked Wheat.—Hominy Grits.—Batter Cakes.—Rice Cakes.—Puddings.—Welsh Rarebit.—Fried Bread for Soups.—Stewed Cranberries.

      CHAPTER VII.

      Dishes for Yachtsmen.—Macaroni, Boiled and Baked.—Baked Turkey.—Pie Crust.—Brown Betty.—Apple Pudding.—Apple Dumplings.

      HINTS.

      PREFACE.

      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 salted and at a boil when the corn is put in, instead of fresh and cold; and, like the careful cook that she is, she tells the camper to send the ears to the camp table in a napkin.

      The faults of the above recipe are the faults of all recipes furnished by the majority of books on outdoor life. They do not instruct in those rudimentary principles of cooking so important to the outer who has eaten all his life no food except that furnished him

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