Camp cookery (Milam, for Boy Scouts)

Food Supplies for Camp Month's Supply for One Man on Forest Trip Month's Supply for One Man on Pack Horse Trip U. S. Forest Service Sustenance Estimates for 1, 2, 4, 6, 8, or 10 men Equipment for Camp Selection of Camp Site Cooking Fire for Small Camp Crane for Camp Kettle Making a Fireless Cooker in Camp PART II Meal Plans for Camp Men with No Pack Horse Men with Pack Horse Food Lists Camp Recipes Beverages Breads Cereals Vegetables Soups Meats — Curing of Cooking of Desserts PART III Suggestive Outline for the Teaching of Camp Cookery Introduction Outline of Twelve Lessons PART I. DIET IN CAMP — FOOD SUPPLIES FOR CAMP — EQUIPMENT FOR CAMP Proper Diet in Camp In no place is it as difficult to provide a proper diet as in camps, where only limited supplies can be taken. The three chief items of food in the average camp are bacon, dried beans and rice. These foods, plus some dried fruit, a quick bread, and a beverage, such as coffee or tea, form a fairly well-balanced ration. Some variety may be obtained by replacing the bacon and beans with cheese, nuts, ham, game or fish, the last two to be procured while in camp. Since fresh vegetables are so very important in the diet, and are so difficult to carry, except at the start, the camper should avail himself of water cress, yellow dock, lamb's quarters, pepper-grass, mustard, miner's lettuce, dandelions, and any other edible plants which are to be found in the vicinity of the camp. All of these are cooked as greens with the exception of the water cress. This, as well as sorrel, may be eaten raw, often serving as a good filling for sandwiches when there is not time to cook a meal. It is also very good eaten with bacon between cold biscuits. During the seasons of the year when these edible plants cannot be obtained, mineral salts are supplied by the use of dried vegetables. Desiccated onions, potatoes, carrots, turnips and corn can take the place of fresh vegetables. Dried spinach is an invaluable addition to the diet, and should be used more liberally. Hard crackers and hard tack may often be a good substitute for the hot breads that are so common in camp. Fruit in some form is an absolute necessity in the camper's diet, not only because of its mineral content, but also because of its bulk. There is of necessity a tendency to use foods of great concentration. The faults of such a diet may also be overcome to a great extent by the use of bran breads and more dried fruits and vegetables. It is also wise to derive more energy from cereals instead of so much from sugar and fat; indeed, much of the digestive trouble of campers is due to the large amount of fat used. No matter what food is being purchased for use in camp, it is always economy to buy the very best grade on the market.