Seneca - Canoe and Camp Cookery: a Practical Cook Book, the American Antiquarian Cookbook Collection

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

Apician Morsels, by Dick Humelbergius Secundus

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

California Recipe Book, by Ladies of California

The Canadian Housewifes Manual of Cookery

The Compleat Housewife, by Eliza Smith

The Cook Not Mad

The Cooks Own Book, and Housekeepers 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 Witts Connecticut Cook, and Housekeepers Assistant, by Mrs. N. Orr

Every Ladys 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 Reformers Cook Book, by Mrs. Lucretia E. Jackson

The Housekeepers Manual

How to Mix Drinks, by Jerry Thomas

Jewish Cookery Book, by Esther Levy

Miss Leslies New Cookery Book, by Eliza Leslie

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

Mrs. Hales New Cook Book, by Mrs. Sarah J. Hale

Mrs. Owens Illinois Cook Book, by Mrs. T.J.V. Owens

Mrs. Porters New Southern Cookery Book, by Mrs. M.E. Porter

The New Housekeepers 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

The Times Recipes, by The New York Times

A Treatise on Bread, by Sylvester Graham

Vegetable Diet, by William Alcott

The Virginia Housewife, by Mary Randolph

What to Do with the Cold Mutton

The Young Housekeeper, by William Alcott

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.

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

PREFACE.

A BOOK in the writers possession, entitled Camp Cookery, contains the following recipe: B OILED G REEN C ORN .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 ready for instant despatch; and they commend to the camper dishes that require materials and utensils for their preparation which are seldom at hand in the field and forest.

The object of this little volume is to give to the Corinthian cruiser and the camper some practical recipes for simple but substantial dishes, in such a manner that the veriest novice in the art of the kitchen may prepare palatable food with no more materials and paraphernalia than are consistent with light cruising and comfortable camping. The first part, Canoe Cookery, instructs in such dishes as the limited outfit of the canoeist or camper who packs his dunnage afoot will admit of, while the second part, Camp Cookery, deals with the more elaborate menu that can be prepared when ease of transportation will allow the carriage of a more extensive supply.

Few of the recipes given are original with the compiler. Some have been obtained from trappers and hunters, others from army and navy cooks, and a few from cook books; but all have been practically tested in camp or on a cruise by the writer, whose pleasure in out-door cooking is only equalled by his delight in out-door life.

CONTENTS.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

HINTS.

C OOKING IN I RON P OTS . Let nothing stand in an iron pot after it is cooked, or it will become discolored and have an unpleasant taste.

R USTY K NIVES . If knives become rusty, rub them with a fresh-cut potato dipped in ashes.

E METIC . Gunpowder dissolved in water is a good emetic.

S AVE THE B ACON G REASE . 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 for frying slapjacks or potatoes in.

I MPROVED R IVER W ATER FOR D RINKING . If you make tea do not throw out the grounds after each drawing. In warm weather ordinary lake or river water will taste very refreshing if poured into the pot where tea-grounds have been left, and allowed to stand a few minutes before drinking.