Heavy diet is for the winter season.
You must choose your own foods from the
ration tables showing the difi"erent varieties
and the right quantities per person.
Read the basic unit tables of issues.
15
THE BASIC I'MT
The Hasic Unit is the proportion mnilc up
for 100 porsjujs or 100 portions, so that when
wo want to TiKure for various nunit>crs of per-
sons, all that will he neressury is U> use the
decimal multiplier and multiply the numl>er of
I>ersons to l>e fed hy the Hasir Unit as follows:
For Hxample:
For 35 jMjrsons we will use .!.■> as the Basic
Unit. 35 X .35 is e<ju!tl to 12.25 llw.
The Basic Unit, I think, is a pre^t system.
whi<-h I adopt<vl an<l used during' the war all
through uJH-j'Hsity. I invenlt»il the Basic Unit
tahh-s to cut my work short.
In the Basic Unit. I use 100 as the base in
all my system of iiKuring.
iiasic Unit 100 makes figuring with dtvi-
mat miilliplication simple.
The Basic Unit tables are practically the
same as nudtiplication tables; it increases iLseif
each time.
Itasic Unit figures all foods down to one
standard or the unit of 100 portions.
Basic Unit brings all your riN'i|M^ up to 100
portions or |H*rHons.
Basic Unit is a metric system that several
profe'vs«)rs are advocating to adopt for this
country for measuri-s and containers an<i
figuring.
16
FLAPJACKS
The plain flour is always the best to take
along for camping purposes, as sometimes you
will wish to have flour for your gravy. Then
again the dampness may affect your flour.
There are so many ready-made preparations
on the market, so that if you wish to have a
try at making flapjacks it is not necessary for
the camper to mix his own dry ingredients.
He only has to add cold water slowly to make
his cake batter and it is ready for use.
These ready-made brands contain sugar,
salt, egg powder, etc. Of course, this kind of
flour wiU be lighter for your pack.
When frying flapjacks use enough lard, but
not too much as to make the cake soggy.
Have the grease sizzling hot, so the batter will
spread and set as soon as possible, but don't
have the batter too thick.
If your lard is not hot enough the cakes will
soak up oil and become sodden. When the
batter is too thick, they may break and crumble
when removed from the pan.
When you have poured the batter, tip your ■
pan so as to spread the batter out quickly.
When it has dried up well, take a knife and
loosen around the edge and give her a flip in
the air to turn and catch it in the pan again.
Beginners do not usually flip them high
enough. Practice is what you need in the cook-
ing line to have confidence in yourself.
THE SCOUT TWIST
For biscuit dough mix one quart of flour,
adding two teaspoonfuls baking powder,
quarter teaspoonful salt, and four teaspoonfuls
condensed milk. Now rub cold lard, the size
of an egg, into this mixture, adding a little at
a time enough water to make a stiff" dough.
Always mix with a spoon and keep your hsmds
out of the above.
Most anyone can hake biscuits in an oven
or reflector, but you must remember that you
are travelling with a pack and you will not
have a reflector along with you.
So we will use the scout methods of making
the bread.
Page 5
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.
Heavy diet is for the winter season.
You must choose your own foods from the
ration tables showing the difi"erent varieties
and the right quantities per person.
Read the basic unit tables of issues.
15
THE BASIC I'MT
The Hasic Unit is the proportion mnilc up
for 100 porsjujs or 100 portions, so that when
wo want to TiKure for various nunit>crs of per-
sons, all that will he neressury is U> use the
decimal multiplier and multiply the numl>er of
I>ersons to l>e fed hy the Hasir Unit as follows:
For Hxample:
For 35 jMjrsons we will use .!.■> as the Basic
Unit. 35 X .35 is e<ju!tl to 12.25 llw.
The Basic Unit, I think, is a pre^t system.
whi<-h I adopt<vl an<l used during' the war all
through uJH-j'Hsity. I invenlt»il the Basic Unit
tahh-s to cut my work short.
In the Basic Unit. I use 100 as the base in
all my system of iiKuring.
iiasic Unit 100 makes figuring with dtvi-
mat miilliplication simple.
The Basic Unit tables are practically the
same as nudtiplication tables; it increases iLseif
each time.
Itasic Unit figures all foods down to one
standard or the unit of 100 portions.
Basic Unit brings all your riN'i|M^ up to 100
portions or |H*rHons.
Basic Unit is a metric system that several
profe'vs«)rs are advocating to adopt for this
country for measuri-s and containers an<i
figuring.
16
FLAPJACKS
The plain flour is always the best to take
along for camping purposes, as sometimes you
will wish to have flour for your gravy. Then
again the dampness may affect your flour.
There are so many ready-made preparations
on the market, so that if you wish to have a
try at making flapjacks it is not necessary for
the camper to mix his own dry ingredients.
He only has to add cold water slowly to make
his cake batter and it is ready for use.
These ready-made brands contain sugar,
salt, egg powder, etc. Of course, this kind of
flour wiU be lighter for your pack.
When frying flapjacks use enough lard, but
not too much as to make the cake soggy.
Have the grease sizzling hot, so the batter will
spread and set as soon as possible, but don't
have the batter too thick.
If your lard is not hot enough the cakes will
soak up oil and become sodden. When the
batter is too thick, they may break and crumble
when removed from the pan.
When you have poured the batter, tip your ■
pan so as to spread the batter out quickly.
When it has dried up well, take a knife and
loosen around the edge and give her a flip in
the air to turn and catch it in the pan again.
Beginners do not usually flip them high
enough. Practice is what you need in the cook-
ing line to have confidence in yourself.
THE SCOUT TWIST
For biscuit dough mix one quart of flour,
adding two teaspoonfuls baking powder,
quarter teaspoonful salt, and four teaspoonfuls
condensed milk. Now rub cold lard, the size
of an egg, into this mixture, adding a little at
a time enough water to make a stiff" dough.
Always mix with a spoon and keep your hsmds
out of the above.
Most anyone can hake biscuits in an oven
or reflector, but you must remember that you
are travelling with a pack and you will not
have a reflector along with you.
So we will use the scout methods of making
the bread.