Camp Cookery |
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added ashes bacon baking baking powder beans bird biscuit boiling water bread broiled brown butter camp carry chapter clean close coals cold water cook corn cover directed dish dough drain Dried drop easily eggs feet fire fish flavor flour four fresh fried fruit gives gravy grease green ground half hang hard head heat hour inches inside juice keep kettle kind layer leaving legs light meal meat milk minutes onion oven pack parboil pepper pieces pint pork potatoes pounds prepared quart quickly remove requires rice roasted roll salt sauce season serve side simmer skin slices soak soup split spoon stew stick stir sugar tablespoonful taste teaspoonful tender thick thin tomatoes turn various vegetables weather wood
Bibliographic information
| Title | Camp Cookery Issue 2 of Outing handbooks William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways |
| Author | Horace Kephart |
| Edition | 2 |
| Publisher | Outing Publishing Company, 1910 |
| Original from | the New York Public Library |
| Digitized | Jul 21, 2008 |
| Length | 154 pages |
| Export Citation | BiBTeX EndNote RefMan |