Camp cookery (Milam, for Boy Scouts)

pans and dishes should be light and durable. The dishes must be not only light but unbreakable. The number of utensils will, of course, depend on the number of groups into which the class has been divided. It is usually convenient to have groups of four men. each group preparing all parts of a complete meal. A group should make its own fire, and by dividing the work differently, experience in cooking all kinds of foods is provided for each member of the class. It has been found convenient to provide each group with a complete kit of utensils, also small cans of salt, sugar, fat, baking powder, etc., for which a group has the responsibility of transportation to the camping place. Much confusion may thus be avoided. Each of the last six lessons should consist of a complete meal, and the time of meeting should be so adjusted as to replace the evening meal on that day. A suggested outline for these meals has been included, and into these lessons the teacher may introduce various kinds of breads, soups, desserts, and meats, which will form wellbalanced and appetizing combinations. The first lesson out-of-doors is likely to be rather difficult for the inexperienecd, and should be made very simple. This meal may be a breakfast, and each group may prepare a different type of meal, making various combinations suitable for breakfast in camp. The suggestions on building fires and making cranes in part I may be helpful to those unused to camp life. The most important thing in the first lesson is to learn how to build and keep a successful cooking fire. If possible, an improvised table and bench should be made by each group. The camping place should be accessible, near good water, and with wood available which can be used for fuel. It is well to select as sheltered a place as possible for building fires, especially in a windy location. Laboratory Work — Discussion — Quick Breads Introduction to the study Flapjacks of food Dough boys Uses of food in the body Beverages Food groups Tea Coffee Quick Breads — continued Food requirements Emergency biscuits How determined Baking powder biscuits How affected Sour dough bread Corn meal muffins Beverages Cocoa Yeast bread Review of baking powder biscuits Cereals Rice Rolled oats or farina Detailed study and comparison of fuel values of foods Exhibit of the hundred calories portions Value and methods of cooking cereal Meat Mulligan or stew Broiled steak or chops Boiled meats Soups Meat soups Additions such as dried vegetables,etc. Concentrated soups Bean, pea, lentil The protein requirement Discussion of food combinations Vegetables Fresh Potatoes Greens, etc. Dried As large a variety as possible Dried Fruits Prunes, apricots, etc. Desserts Pies, camp cakes, cookies, etc. Mineral requirements Importance of furnishing foods containing iron, etc. Sources The making of rations suited to various conditions Class-work on preparing rations Camp Equipment Consideration of necessities in view of weight, compactness, and serviceableness. Equipment under all conditions One man with and without a pack. The larger camp.