This historic book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1896. Not illustrated. Excerpt: ... and salt, and stew gently, keeping the lid of the boiler closely shut until the vegetables are tender, then add the meat; let the whole simmer for ten minutes and serve. SEA FIE. (Sufficient for 22 men.) Ingredients the same as for stew, with five pounds of flour and one and one-half pounds of suet or dripping added. Make the paste; prepare and cook the vegetables and onions as for stew; when the vegetables are tender add the meat; cover the whole over with a light paste, and boil or steam for twenty minutes. CANNED LIMA BEANS. Open can one hour before using and empty into bowl. Drain liquor off and cook in boiling water twenty-five minutes. Drain, and add pepper and salt to taste. CANNED STRING BEANS. Cook one-half an hour in their own liquor, first cutting in good lengths to look well in dish. When almost done, add salt and pepper. Simmer ten minutes longer and drain off liquor. If can has not enough liquor to cover beans, add water in cooking. CANNED CORN. Open can one hour before cooking. Put in kettle and cover with boiling water; let stand ten minutes; drain, and cover corn with hot water, a little salted. Set in vessel of hot water and cook one-half hour. Add pepper and salt, and serve. CANNED CORN AND TOMATOES, STEWED. To two cans of tomatoes add one can corn. Stew one-half hour with a little chopped onion; pepper and salt to taste. SALMON IN CAMP COOKERY. One pound of salmon, one-pound can of tomatoes; arrange in alternate layers; season with salt, pepper, and two ounces of salt pork cut into dice; add the liquid from both cans and cover the top with powdered hard bread; put a little dripping on top, and bake a light brown. A CAMP MORSEL. Take a can of mackerel, salmon, or lobster; chop with raw onion and pickles, and pour vinegar over. CANNED ...