Tho <>l»jr«t of this liltio volume is to roach
our little fri«'ii(is, the Hoy Srotits. and others
who in-«'<l holp over thoir roiiRh trails on their
hikes through the «-ountry aiid to nuikc their
trips sucri'ssful un<l with pleasure.
It is not Uie ohjwt to make this a hulky
volume (to be left at home), hut to be carri*-*!
with us on our trips in campitiK (Hit — to be
used as a helper and a <'om|)anion in cum|>s.
■rheref«»re we will enrliKse as much of the
nee«l««<l information in tiie smallest space and
w<'i>;ht as possible.
The Nsilhin information is written in thi*
siniplesl of terms aiui examples so that all
may understand with a little study by the
student chefs.
PLANNING THE TRIP
When planning for an outside trip you must
figure on two things: Either a trip by shoulder
pack or transportation trip. If we are going
on a shoulder pack we must outfit with the
lightest things that we can carry, the number
of days out on the trip with the least weight
and bulk. Wise campers prefer to go light,
doing without most of the home comforts.
You will find that the camp cooking is alto-
gether different from the cooking on a kitchen
stove. You will find that the common cook
books are out of place in camping for the reason
you have not the various ingredients to fill the
bill of fare called for in the book recipes.
If I am to make a trip of several days, and
going alone and without pack horse, I must
cut down all weight possible. I would take
blankets, poncho or pup tent, three pie tins,
a tall army quart cup, knife, spoon and fork,
either separate or combination set, and the
necessary light foods for the required number
of days to complete the entire trip. The food
is left to the individual as each one has their
own taste. If there is game or fish in the
country, I v/ould not consider taking along
any fresh meat or canned meat, but take
plenty of bacon, flour, coffee, sugar, salt,
pepper and baking powder.
Sugar is good and a ready food for a trip.
I have often made trips with plenty of hard
bread or sea biscuits and a big lump of brown
sugar. On a trip of this kind there will be
neither time nor utensils for baking on the
way. Bread we must have plenty. It is the
cheapest food and with it you can toast or fry
it in your bacon fat. One other article I would
carry along would be bars of cooking chocolate,
something worth while to have along with you.
RECIPE
Now as a suggestion for a bill of fare, using
the above articles for such cooking as may be
necessary for the scout when thrown upon his
own resources, the following bill of fare has
been prepared as a sample.
Where you have an army mess outfit —
meat can, spoon, knife, fork and cup, a canteen
for holding water, almost anything that can
be cooked at all, can be cooked or prepared in
tho mnis-kit. although th« variety is small iiinl
qiiiiiitity is HinitiHi on arr<Mint «)f fr»w utonsil.t
and lh«'ir nipurity.
For roii^'h oslimotinK. the amount that will
be rrvjiiiriHl for oin-h meal yo« may aHHiimn
that earh srout will rf)nsiimo for on© meal the
followinK inKrc<lionta of food:
1 oz. Supar.
i oz. C'.ofl'f'e or 1 oz. Chocolate or Cocoa, or
oiie-tentli oz. of lea.
4 oz. «)f DriwI VrK<*l«ble8 or R oz. freah.
4 oz. hard hroati or 6 oz. fresh hread.
3 oz. of sliced har<jii or 6 oz. of fresh meat.
One-fifth oz. Salt.
1 piiifh of Pepper.
Page 1
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Tho <>l»jr«t of this liltio volume is to roach
our little fri«'ii(is, the Hoy Srotits. and others
who in-«'<l holp over thoir roiiRh trails on their
hikes through the «-ountry aiid to nuikc their
trips sucri'ssful un<l with pleasure.
It is not Uie ohjwt to make this a hulky
volume (to be left at home), hut to be carri*-*!
with us on our trips in campitiK (Hit — to be
used as a helper and a <'om|)anion in cum|>s.
■rheref«»re we will enrliKse as much of the
nee«l««<l information in tiie smallest space and
w<'i>;ht as possible.
The Nsilhin information is written in thi*
siniplesl of terms aiui examples so that all
may understand with a little study by the
student chefs.
PLANNING THE TRIP
When planning for an outside trip you must
figure on two things: Either a trip by shoulder
pack or transportation trip. If we are going
on a shoulder pack we must outfit with the
lightest things that we can carry, the number
of days out on the trip with the least weight
and bulk. Wise campers prefer to go light,
doing without most of the home comforts.
You will find that the camp cooking is alto-
gether different from the cooking on a kitchen
stove. You will find that the common cook
books are out of place in camping for the reason
you have not the various ingredients to fill the
bill of fare called for in the book recipes.
If I am to make a trip of several days, and
going alone and without pack horse, I must
cut down all weight possible. I would take
blankets, poncho or pup tent, three pie tins,
a tall army quart cup, knife, spoon and fork,
either separate or combination set, and the
necessary light foods for the required number
of days to complete the entire trip. The food
is left to the individual as each one has their
own taste. If there is game or fish in the
country, I v/ould not consider taking along
any fresh meat or canned meat, but take
plenty of bacon, flour, coffee, sugar, salt,
pepper and baking powder.
Sugar is good and a ready food for a trip.
I have often made trips with plenty of hard
bread or sea biscuits and a big lump of brown
sugar. On a trip of this kind there will be
neither time nor utensils for baking on the
way. Bread we must have plenty. It is the
cheapest food and with it you can toast or fry
it in your bacon fat. One other article I would
carry along would be bars of cooking chocolate,
something worth while to have along with you.
RECIPE
Now as a suggestion for a bill of fare, using
the above articles for such cooking as may be
necessary for the scout when thrown upon his
own resources, the following bill of fare has
been prepared as a sample.
Where you have an army mess outfit —
meat can, spoon, knife, fork and cup, a canteen
for holding water, almost anything that can
be cooked at all, can be cooked or prepared in
tho mnis-kit. although th« variety is small iiinl
qiiiiiitity is HinitiHi on arr<Mint «)f fr»w utonsil.t
and lh«'ir nipurity.
For roii^'h oslimotinK. the amount that will
be rrvjiiiriHl for oin-h meal yo« may aHHiimn
that earh srout will rf)nsiimo for on© meal the
followinK inKrc<lionta of food:
1 oz. Supar.
i oz. C'.ofl'f'e or 1 oz. Chocolate or Cocoa, or
oiie-tentli oz. of lea.
4 oz. «)f DriwI VrK<*l«ble8 or R oz. freah.
4 oz. hard hroati or 6 oz. fresh hread.
3 oz. of sliced har<jii or 6 oz. of fresh meat.
One-fifth oz. Salt.
1 piiifh of Pepper.