“As his snow melts the cook throws into the pot a few handfuls of evaporated potatoes, a handful of evaporated onions, and smaller quantities of evaporated "soup vegetables," and leaves them to soak and simmer and resume their original size and flavour. By and by he will cut up the moose meat or the rabbits or birds, or whatever game he may have, and throw it in, and in an hour or an hour and a half there will be a savoury stew that, with a pan of biscuits cooked in an aluminum reflector beside the stove and a big pot of tea, constitutes the principal meal of the day. Or if the day has been long and sleep seems more attractive even than grub, he will turn some frozen beans, already boiled, into a frying-pan with a big lump of butter, and when his meat is done supper is ready. Beans thus prepared eaten red hot with grated cheese are delicious to a hungry man. With the stove for a sideboard, food may always be eaten hot, and that is one advantage of camp fare.”
A cook of roughly the same moment, setting down the same dish.
First boil the potatoes, and then put a little butter, a chopped onion, half a pint of milk, or water, pepper and salt to season; boil this for ten minutes, then add the potatoes, previously cooked; boil all together for ten minutes, and dish them up.
Sources: The passage is from Hudson Stuck, Ten Thousand Miles with a Dog Sled: A Narrative of Winter Travel in In, free to read in full at Project Gutenberg. The recipe is from Francatelli, A Plain Cookery Book for the Working Classes of 1852, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, cheese stamp.