Camp Cookery | by Horace Kephart
All recipes in this book are here grouped under Quick, Medium, or Slow, according to the time they take. Everything under Quick can be prepared in less than 25 minutes, and so is specially suitable for breakfast or luncheon
| Title | Camp Cookery |
| Author | Horace Kephart |
| Publisher | Outing Publishing Company |
| Year | 1910 |
| Copyright | 1910, Outing Publishing Company |
| Amazon | Camp Cookery |
By Horace Kephart, Author of Camping and Woodcraft, The Hunting Rifle, etc.
(Dedication) TO MISTRESS BOB: Who taught me some clever expedients of backwoods cookery that are lost arts wherever the old forest has been leveled.
Foreword- The less a man carries in his pack, the more he must carry in his head. A camper cannot go by recipe alone. It is best for him to carry sound general principles in his head, and recipes in his pock...
- Chapter I. Provisions
- THE knack of camp outfitting consists in getting the best kit in the least weight and bulk. Wise campers prefer to go light, doing without most of the appliances of domestic life. It follows that camp...
- Provisions. Part 2
- Bread It may be well to carry enough yeast bread for two or three days. It helps out until the game country is reached and camp routine is established. Hardtack (pilot bread, ship biscuit) is a las...
- Provisions. Part 3
- Extract Of Beef Liebig's is useful in adding flavor to gravy or soup, and may be needed in case of illness. Canned Fish Not so objectionable as canned meat, because preserved in oil. Salm...
- Provisions. Part 4
- Cheese According to taste, and only for occasional use. A small bottle of grated Parmesan for macaroni, etc. Lard The amount will depend upon whether you use much lard in baking, and whet...
- Provisions. Part 5
- Nuts Shelled nuts pay well for their transportation. Peanut butter is more easily digested, and makes a good emergency food. Sugar. Granulated Take plenty, especially if you are short of ...
- Provisions. Part 6
- Ration Lists, Four Men, Two Weeks (56 Rations) LIGHT. HEAVY. Meats, etc. Summer. Winter. Slimmer. Winter. ...
- Chapter II. Utensils
- APARTY going into fixed camp, within wagon call of the railroad, can carry a sheet-steel stove. A good pattern is the Klondike stove shown in the illustration. Its best feature is the size of the fire...
- Cooking Kit For Six
- Nesting in space 11 xl2 7/8 inches, and weighing 17 1/4 lbs. and is fitted with a solid spout that will not melt off. A similar article of tin is known as a miner's coffee pot. When compact nesting ...
- Chapter III. Fires
- THE success of outdoor cookery depends largely upon how the fire is built and how it is managed. A camper is known by his fire. It is quite impossible to prepare a good meal over a higgledy-piggledy h...
- Chapter IV. Dressing And Keeping Game And Fish
- IT is not necessary to hang a deer up to skin and butcher it; but that is the more cleanly way. One man, unassisted, can hang a pretty heavy animal in the following way: Drag it headforemost to a sapl...
- Chapter V. Meat
- THE main secrets of good meals in camp are to have a proper fire, good materials, and then to imprison in each dish, at the outset, its natural juice and characteristic flavor. To season fresh camp di...
- Frying
- Do not try to fry over a flaming fire or a deep bed of coals; the grease would likely burn and catch aflame. Rake a thin layer of coals out in front of the fire; or, for a quick meal, make your fire o...
- Broiling
- Fresh meat that is tender enough to escape the boiling pot or the braising oven should either be broiled or roasted before a bed of clear, hard coals. Both of these processes preserve the characterist...
- Roasting
- To roast is to cook by the direct heat of the fire, as on a spit or before a high bed of coals. Baking is performed in an oven, pit, or closed vessel. No kitchen range can compete with an open fire fo...
- Braising
- Tough meat is improved by braising in a Dutch oven, or a covered pot or saucepan. This process lies, between baking and frying. It is pre-eminently the way to cook bear meat, venison shoulders and rou...
- Baking Meat
- Baking In A Hole This is a modification of braising. Dig a hole in the ground, say 18x18x12 inches. Place kindling in it, and over the hole build a cob house by laying split hardwood sticks across,...
- Boiling
- The broader the pot, and the blacker it is, the quicker it boils. Fresh meats should be started in boiling water; salt or corned meats, and those intended for stews or soups, in cold water. The meat (...
- Stewing
- This process is slow, and should be reserved for tough meats. Use lean meat only. First brown it with some hot fat in a frying-pan; or put a couple of ounces of chopped pork in a kettle and get it tho...
- Steaming
- To steam meat or vegetables: build a large fire and throw on it a number of smooth stones, not of the bomb-shell kind. Dig a hole in the ground near the fire. When the stones are red hot, fork them in...
- Meat Oravies And Sauces
- A gravy is seasoned with nothing but salt and pepper, the object being to preserve the flavor of the meat. A sauce is highly seasoned to disguise poor meat, or made-over dishes, or whatever has been s...
- Sauces
- A camp cook nearly always lacks the sweet herbs, fresh parsley, mushrooms, capers, anchovies, shrimps, tarragon, wine, and many other condiments to which standard sauces owe their characteristic flavo...
- Chapter VI. Game
- THE following additional details are supplementary to what has gone before, and presuppose a careful reading of the preceding pages. Game and all other kinds of fresh meat should be hung up till th...
- How To Cook Venison
- (Deer of all species, elk, moose, caribou). Fried Venison See Page 50. Broiled Venison See page 52. Roast Venisons See page 53. Braised Venison See page 55. ...
- How To Cook Small Game
- Jambolaya This is a delicious Creole dish, easily prepared. Cut up any kind of small game into joints, and stew them. When half done, add some minced ham or bacon, 1/4 pint rice, and season with pe...
- How To Cook Small Game. Part 2
- Rabbit, Or Hare Remove the head; skin and draw, cut out the waxy glands under the front legs where they join the body; soak in cold salted water for one hour; rinse in fresh cold water and wipe dry...
- How To Cook Small Game. Part 3
- Coo It is likewise pedantic to call this animal a raccoon. Coon he always has been, is now, and shall ever be, to those who know him best. Skin and dress him. Remove the kernels (scent glands)...
- How To Cook Birds
- Game Birds, Fried Birds for frying should be cut in convenient pieces, parboiled until tender in a pot with enough water to cover, then removed, saving the liquor. Sprinkle with salt, pepper, and f...
- How To Cook Small Birds (Quail, Woodcock, Snipe, Plover, Etc)
- These are good roasted before a big bed of coals, searing them first as in broiling meat. Impale each bird on a green stick, with a slice of bacon on the point of the stick over the bird. Thrust bu...
- How To Cook Wild Turkey
- Wild Turkey, Roasted Pluck, draw, and singe. Wipe the bird inside and out. Rub the inside with salt and red pepper. Stuff the crop cavity, then the body, with either of the dressings mentioned belo...
- How To Cook Wild Duck
- Wild Duck, Baked The bird should be dry-picked, and the head left on. Put a little pepper and salt inside the bird, but no other dressing. Lay the duck on its back in the bake-pan. Put no water in ...
- How To Make Sauces For Game
- (See also page 63). Giblet Sauce See under Wild Turkey, Roasted. Celery Sauce Having none of the vegetable itself, use a teaspoonful of celery seed freshly powdered, or five drops ...
- Chapter VII. Fish And Shellfish
- FISH of the same species vary a great deal in quality according to the water in which they are caught. A black bass taken from one of the overflow lakes of the Mississippi bears no comparison with its...
- Fish And Shellfish. Part 2
- Fish Roasted In A Reflector This process is simpler than baking, and superior in resulting flavor, since the fish is basted in its own juices, and is delicately browned by the direct action of the ...
- Fish And Shellfish. Part 3
- Fish, Steamed Smear some tissue Manila paper with butter. Clean the fish, leaving head and fins on. Season with salt and Cayenne pepper. Roll each fish separately in a piece of the buttered paper. ...
- Fish And Shellfish. Part 4
- Fish Chowder Cut the fish into pieces the right size for serving, and remove all the bones possible. For 5 or 6 lbs. of fish take 3/4 lb. clear fat salt pork, slice it, and fry moderately. Slice tw...
- Miscellaneous Seafood Recipes
- Frog Legs First after skinning, soak them an hour in cold water to which vinegar has been added, or put them for two minutes into scalding water that has vinegar in it. Drain, wipe dry, and cook as...
- How To Cook Shellfish
- Oysters, Stewed Oysters should not be pierced with a fork, but removed from the liquor with a spoon. Thoroughly drain the juice from a quart of shelled oysters. Add to the juice enough water (if ne...
- Chapter VIII. Cured Meats, Etc. Eggs
- Bacon, Fried Slice quite thin. Remove the rind, as it not only is unsightly but makes the slices curl up in the pan. Put pan half full of water on fire; when water is warm, drop the bacon in, and s...
- Cured Meats, Etc. Eggs. Continued
- Pork And Hardtack Soak hardtack in water until it is partly softened. Drop it into hot pork fat, and cook. A soldier's resource. Ham, Fried Same as bacon. Parboil, first, for eight or ten...
- How To Cook Cured Fish
- Salt Fish requires from twelve to thirty-six hours' soaking, flesh downward, in cold water before cooking, depending on the hardness and dryness of the fish. Change the water two or three times to rem...
- How To Cook Eggs
- Desiccated Egg The baker's egg mentioned in my first chapter is in granules about the size of coarse sand. It is prepared for use by first soaking about two hours in cold or one hour in lukewarm wa...
- Chapter IX. Breadstuffs And Cereals
- WHEN men must bake for themselves they generally make biscuit, biscuit-loaf, flapjacks, or corn bread. Bread leavened with yeast is either beyond their skill or too troublesome to make out of doors; s...
- How To Cook Wheat Bread And Biscuits
- When baking powder is used, the secret of good bread is to handle the dough as little as possible. After adding the water, mix as rapidly as you can, not with the warm hands, but with a big spoon or a...
- How To Make Bread
- Army Bread This is easier to make than biscuit dough, since there is no grease to rub in, but it takes longer to bake. It keeps fresh longer than yeast bread, does not dry up in a week, nor mould, ...
- How To Cook Corn Bread
- Plain corn bread, without flour, milk, or egg, is hard to make eatable without a Dutch oven to bake it in. Even so, it is generally spoiled by being baked too fast and not long enough to be done insid...
- How To Make Pancakes
- Plain Flapjacks 1 quart flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, or 4 of molasses, 2 level tablespoon fuls baking powder. Rub in, dry, two heaped tablespoon fuls grease. If you hav...
- How To Make Toast, Fritters, Dumplings, Etc
- Stale Bread Biscuit or bread left over and dried out can be freshened for an hour or two by dipping quickly in and out of water and placing in the baker until heated through; or, the biscuit may be...
- How To Cook Macaroni
- Boiled Macaroni For one-half pound macaroni have not less than three quarts of salted water boiling rapidly. Break the macaroni into short pieces, and boil thirty-five minutes for the small, forty-...
- How To Cook Porridge
- Corn Meal Mush Mix two level tablespoon^ fuls salt with one quart meal. Bring four quarts of water (for yellow meal, or half as much for fresh white meal) to a hard boil in a two-gallon kettle. Mix...
- How To Make Cereals
- Rice, Boiled Good precedent to the contrary notwithstanding, I contend that there is but one way to boil rice, and that is this (which is described in the words of Captain Kenealy, whose Yachting W...
- Chapter X. Vegetables, Soups
- Fresh Vegetables Do not wash them until just before they are to be cooked or eaten. They lose flavor quickly after being washed. This is true even of potatoes. Fresh vegetables go into plenty of...
- How To Cook Potatoes
- Potatoes, Boiled Pick them out as nearly as possible of one size, or some will boil to pieces before the others are done; if necessary, cut them to one size. Remove eyes and specks, and pare as thi...
- How To Cook Sweet Potatoes
- Sweet Potatoes, Boiled Use a kettle with lid. Select tubers of uniform size; wash; do not cut or break the skins. Put them in boiling water, and continue boiling until, when you pierce one with a f...
- How To Cook Beans Or Onions
- Beans, Boiled Pick out all defective beans, and wash the rest. It is best to soak the beans over night; but if time does not permit, add one-quarter teaspoonful of baking soda to the parboiling wat...
- How To Cook Green Corn
- If you happen to camp near a farm in the roasting-ear season, you are in great luck. The quickest way to roast an ear of corn is to cut off the butt of the ear closely, so that the pith of the cob i...
- How To Cook Greens
- One who camps early in the season can add a toothsome dish, now and then, to his menu by gathering fresh greens in the woods and marshes.* As a salad (watercress, peppergrass, dandelion, wild musta...
- How To Cook Mushrooms
- Every one who camps in summer should take with him a mushroom book, such as Gibson's, Atkinson's, or Nina Marshall's. (Such a book in pocket form, with colored illustrations, is a desideratum.) Follow...
- How To Cook Canned Vegitables
- Canned Tomatoes To a pint of tomatoes add butter twice the size of an egg, some pepper, very little salt, and a tablespoonful of sugar. Boil about five minutes. Put some bread crumbs or toast in a ...
- Miscellaneous Vegetables
- Since campers very seldom have any other fresh vegetables than potatoes and onions, I will not take up space with special recipes for others. The following timetable may some time be useful: Bo...
- How To Cook Soups
- When Napoleon said that soup makes the soldier, he meant thick, substantial soup—soup that sticks to the ribs—not mere broths or meat extracts, which are fit only for invalids or to coax an indiffer...
- How To Cook Soups. Continued
- Croutons For Soup Slice some stale bread half an inch thick, remove crust, and cut bread into half-inch dice. Fry these, a few at a time, in deep fat of the blue smoke temperature, until they are...
- Chapter XI. Beverages And Desserts
- Coffee To have coffee in perfection the berry must be freshly roasted and freshly ground. This can be done with frying-, pan and pistol-butt; yet few but old-timers take the trouble. There are t...
- How To Make Desserts
- Dried Fruit Evaporated or dried apples, apricots, peaches, prunes, etc., are misprized, underrated, by most people from not knowing how to prepare them. The common way is to put the fruit on to ste...
- How To Make Fruit Cobbler
- Make up your dough as directed under Pie, excepting omit baking powder, and use 1/2 pound of mixed butter and lard to 2 pints flour. Mix with coldest spring water, and have your hands cold. After putt...
- How To Make Pies
- It is not to be presumed that a mere male camper can make a good pie-crust in the regular way; but it is easy to make a wholesome and very fair pie-crust in an irregular way, which is as follows: Make...
- How To Make Puddings
- Rice Pudding Mix 1 pint cold boiled rice with 1 quart milk and sugar to taste. Put in a well-greased pan, dust nutmeg or cinnamon over the top, and bake slowly one hour. Seeded raisins are an agree...
- How To Make Sauce For Puddings
- Sweet Sauce For Puddings Melt a little butter, sweeten it to taste, and flavor with grated lemon rind, nutmeg, or cinnamon. Brandy Sauce Butter twice the size of an egg is to be beaten to...
- Appendix
- Cook 3 Measures 45 drops water=l teaspoonful=l fluidram. 2 teaspoonfuls==l dessertspoonful. 4 teaspoonfuls=l tablespoonfuL 2 tablespoonfuls=l fluidounce. 4 tablespoonfuls=l wineglassful. 8 tablespo...
- Outing How To Books
- Have been carefully selected from the out-door books of the Outing Publishing Company. No title is added to the list until its readers have demonstrated its exceptional merit as a practical manual. ...
