Camp Cookery |
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ashes bacon baked beans baking powder baste beans beef bird biscuit black pepper boiling water braising bread broiled brown burn cakes camp celery seed clean coffee cold water cook corn curry powder desiccated dish dough drain Dried Dutch oven eggs fire fish flavor flour fork fresh fried fruit frying-pan gravy grease green hang hardtack hardwood heaped tablespoonfuls heat Horace Kephart hour inches juice keep kettle knife lard layer legs lemon Macaroni meal meat milk minutes nutmeg onion oven oysters parboil pepper and salt pieces potatoes pounds pudding quart remove rice roasted salt and pepper salt pork salted water sauce serve side simmer skin slices soak soup split spoon sprinkle squirrels stew stick stir sugar tablespoonful teaspoonful teaspoonful salt tender thick thin toast tomatoes vegetables venison vinegar water to cover wood Worcestershire sauce
Bibliographic information
| Title | Camp Cookery Issue 2 of Outing handbooks |
| 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 |