https://www.kiakimamuseum.org/files/original/89ed7e5b09b2eea1d698e8c2e7707d88.pdf 5958d8d1ec0eeb9f88c45b5b89a7804c PDF Text Text • • C..ON\Ml:SS A·R'< ... . COO~l~G G>E.A~ FOOD C..0'5T -°'CCO\.JN\\N6 . ... . f OY .scours:· " . ...... ' ' . ' GF AME~ \CA I �This little book is written for Troop Officers responsible for dire"'tj -:s ':!.- i Troops in cooking ov-:r open fire::i an over-nig ht, vreek- eud, camporees and lo!lGe term camps. It is designed to be equal]y appllcab le to e Troop when a Patrol cooks each day for the .1..0::.e T;.~oop , or Patrols cooking for themselv es a part or all of their meals. The thought behind this t ext is that nooir..ing daily in camp for oneself and Scout .aee'Jcfa t3s i~ ··.~ ~ as much a part of the Scout Program as sig~-mling , first aid , nature study , tracking and all the o~hF!r ; r ::'Jl!lpl :.r,~1lllE:nts of a real Scout. Cooking is chemistr y. The test tubee, retorts, filter cloths, and other laborato ry appar:it11e .<>.rP. rF-placed by pots, frying pans, ovens , spoons , knives, fork.:> r.iL....::urir.g cups and other cooking gear . For formulas we use recipes . Cooking is chemistr y because we are actually chang.:.ng the chemica l composition of raw food into another form ma.king it inviting to · eat. A Troop, a Patrol or a Scout ~ble to cook is a long , long way on the road to being self reliant. The scheme outlined in the followin g pages is such that no Troop Officer should ever be found guilty of doing the Troop or Patrol cooking himoelf and thereby deprivin g his Scouts of the opportun ity of becoming self depende nt and experienci ng the self-este em that comes from masterin g the art of cookery in the out-of-d oors . This pamphlet docs not cover "stunt" cooking, but the fundame ntals of producin g substan tial and edible mee.ls in the open, by practica l anc1 aound methods througa the Troop and Patrol organiza tion. Everythi ng that goes well has behind it a good. organiza tion, be it a great commerci al institut ion, a winn ng football team or a "orack" Scout Troop . Each operatio n 1D1Wt have some �Or anizatio 2. particular person responsibl e for it, some person to see that the right thing happens at the right time and in the right pay . l":lhe follouing c' 1 art covers the Troop cooking: r-=----~,,;--r ,-- -------,-- •.,_ ,s '- 'J' 1Aac . • -~~,,/'; I - -- !- ----- -------- ,- -:-,..,.,r . . - ~ .}-Jc .. < ,o.~'1 J' o/ 1?,~ . <- _. ,. ,. jC. "'' #'"71 I I~-:~~:~ Ccc.kt.411r Ii I F~/ l Now a look at the organizatio n chart shows that while the Scoutmaste r has "control" h&-does not have charge of the actual commissary , but looks to an .Assistant Scoutmaste r to carry this responsib ility, and this of~icer discharges his orders and instructio ns tbrough the Senior Patrol Leader who sees to it that the four Patrol Leaders get their _Patrols properly assigned to do "the actual details~ Even the Patrol Leaders do -not stand by and tell first one and then another Scout t1' do this and that, but pair them off for a meal or a day _giving each pair a specific part of the job. The Scoutmaste r, exercising his responsib ility a s control officer, decides whether the Troop shall cook by Patrols or a Patrol for the Troop and whether for a day or a deal . Thi~ he comi:runicat es to the Assistant Scoutmaste r , who at. once arranges to issue food accordingl y and advises the Senior Patrol Lead£r of the arrangemen t. The Senior Patrol Leader advises the Patrol Leaders and checks as to assignments . Thus the burden of the job is distribute d to the whole organizatio n and everyone k;nows what he is expected to do . There is no distra cted Scoutmaste r in this Troop bending over a fire trying to cook for the whole gang; no shouting of -o.rders and running to and fro or asking questions , or three or four persons doing all the v.orlt and the r emainder loafing about uith nothing to do; because the control (Scou master) has plenty of -time to think up something t:or everyone to do and thereby keep them happy. A glance at the ch2rt, with advice that they are to cook by Patrols 11 meals around", and the Patrol Leader kno·s that Nos. 1 and 2 are cooks for the ..first meal, Nos. 2 and ~ fer the next and so on. If' the order is a Patrol to cook for the day and the cha.rt shows 1.hich Patrol and the other three Patrols get something else to do. ·· . The job of the cooks is plain. They- get the menu f'ro~ the Patrol Leaders . The Assistant Scoutmaste r already ues f'ut-nished it to the Patrol Leader, as well as the food list, which the Patrol Leader turns over to the Q•• 's. �The Q. M.'s are responsible for bringing the food from the coIU!:lissary . The P.L. lines up the wood.and water "buddies" ho get these supplies and start the fires~ The Clean-up Scouts don 't have anything to look ~ter until the aeal is over. Then they wash the dishes, poll.~e the dining a.cd kitchen area, and dispose of the garbage. This rocedure changes in one respect when one Patrol cooks for ~e .hole .Troop, and that is that.one pair or.scouts from . each Patrol uash their Patrol's dishes. But t.ae clean up pair 1 the Patrol on duty is responsible after the three off-Com~ssarJ Patrols pairs have washed their dishes and cleaned ,;heir table tops . , en a Patro1 is on duty the P.L. may not leave the kitchen area until the work bas been inspected by the S.P.L. and he forrr.a.l.1y dismisses him . A Troop out for one day or weekend or overnight, sho1:11d Patr l. to a: meal or i f cooking by Patrols, assign . f obuddies to ~coting each meal ' and rotate the assign a. . a ne ~ ~<T'l,1~~ order on the other duties. If out f~r duty each day is good practice.Tb.is others i n rvs~ 1 +--T d ra.l days - a Patro on to the Patrols that are off u ..,,: ed . ' f s~e~ gives grea-rer re om The A.S. • should give the S.P.L. a time schedule,' sioilar to the following: 6: 50 A. • - Wood and water ~ir on job. '7 : 00 A. • - Cooks begin Morning Mess. Serve Bre~ast 8 : 00 A. • Clean Up Pair 8:30 A. 9 •00 A. ·. Q. rs Draw Food .ood and water Pair and Cooks 10;50 A.·• l2: 5o P.M. - 'ioon Mess · and Cooks 1:00 P.M. - Clean Up P.ood and Water Pa.11' M F od for Morning• 4:00 P. • - · 5:00 P.M. - Q.M.'s Draw o 6:00 P. Ai:,f. <:>r:·')}_ i nP' Food Sunnlies s. Foocl ~onsists of tno classes, one "perishable" and the other "staple." The perishables must be assembled daily , while the staples m:y be assembled for longer periods, provided a satisfactory place is available for storage. Scouting tenure is prof01.mdly affected by the ca-mping program, for here, more than in alnost any other activity is the Scout a.f'forded the opportunity for adventure and romance. Therefore, it logically follows that the greater nu.n:ber of Scouts that can be gotten into camp the better are the chances of meeting the Four Year Tenure Objective . It naturally follous that the more flexible the met.hods of getting to camp, the greater the number Scouts who can :o.eet these conditions . It is easy for leaders to say "pay so much money and food will be provided . 11 But many Scout parents have food, but no money. I f they can provide the Scout filth =ood he can come to camp. Again, almost arry Troop can furnish staple goods from home, through donations, or otherwise, for several days caep, but find great difficulty in arranging daily deliveries for perishables. The logical thing is for the Local C01.mcil to provide these things through a Camp Trading Post. This can be done on basis of Troops filing orders the day previous for bread, butter, meats, milk, etc. In this way no surplus accumulates and no loss occurs. Much care must be exercised in preparing food lists for food to be assembled from homes to the end that quantities are expressed in terms that mothers can measure. For instance, "a pound of flour" is a bard problem to solve in most hoi::es , forsmall scales are scarce, but "a pint of flour" is easier, and "a pint is a pound", and easier still is, - "tuo cups" "for two cups are a pint." Use connts for prunes, apricots , dried peaches, etc. Six medium sized prunes, ten apricots or eight dried Evening Mess . 6:50 P. ·• - Clean-Up Squad I �~se6.llr.g I. F ~ - Co!lt . Supplie s - Contd. c:a.n learn to know that a menu rrust have certain T.hings in its make-up, such as variety , proper balance in fats , ca.rbo~dra~es and protein s, the prope:- nur'.!ber of calor:€ s per dcy; that it must contain -the vari ous vita:::!n s, keep the bowels free , and be tasty . The]" should s elect a r:.enu and assure themsel ves tl::at t~ persons develop ing i t ~ve a ca::pil:g backgrou nd and are authori t i es on the subject , and then see to it that the necessa-.ry f ood i s supplied anc: used to c~ out . s e...TV'...:ng !'or a eal. Talk about cocoo in "'"'!'.: g ~r ns :full, and ~..rtter for a dcy the size t.e_"T"::!S -=:: ~ egg . ....::!ese a.re - ,,.., surer.en ts both oother and the Scout :a:__- • -~ ~eir ~...gg e. :pe.E~-es ar: a g ?..ood .!.is~ n:::ec-~ ~ ti~ are givan furl er along in this pa!Ilpb,let in =er:. - Here ~s ~"'"e a ~ot of the- "it can't be done• sort of ·peJ?- e CL.!lCLe ;;-).+ g: e e, ~o": rl.Oii t!ley .are sure -they have -.:.....e"' T" f"" .,..a llbig Bertha. " r.ell, remembe r, "the h!' _g:..~ bigger ~a= ~e, the harder t hey fall." :"nere are a fe- co....._'On sense rule s :for menus that put ariety, :fi 1 1 j ng :foods, :foods that will ~e ~ar n. th.a road. .:::ee]:1 the boa-els free, and g ood. plain deserts to leave a . in good '01.easan~ ai:" 'ter taste. Bone--b uilding f'ood, like calcium and tes phospha of plenty with .food ng supplyi ~ ' end ena.7157 ?!: spnorus . a.:-i.ety s pells the ansner for all these things. etc . a.....-e not all contain ed in any one kind · -:.~ A, .B C lo::- :f<>x, but in =aey dif'fere nt ~ of :focxl. Then there is t his ratter of calorie s. Short term camps term ~ the :irs:: 4-To or three days at the beginni ng of a long Durs}. calorie sed (increa ca.!::D raise the dem.nd f or ouanticy ing~ t=rls period Scout.s ?Jil.i dem.nd about 2<J'/; l!IOI"e .food than the? ~ n.:1r:::tl.17. About 5600 calorie s during these -t i:..es am about 3000 Di:?en things sett.le dmm. If you want to go into thiS deener !icy E<l~-d A• .uocke's "Food Values . • Its not -expensi ve be~een ···_. 25 and -·1.Eo, dependi ng on where you get it. In oroer not to be able to tell the dey of the week f'ood served, set an eight day menu instead of seven. by But Troop oi':fice rs say, "ii'e can't learn all t.his, we }lave ven't u..• They are right. However , they CSJ1 do this• TheY 7 :ams I FOOD LISTS There are give~ on the follotin g pages, menus for eight at~~t has ~ear;. '.!l8tle to have these cenus co::ply I~;;s with the abo7e specifications . • The The (l) number s _in f ront of eac ite;;i refer to the nllI:!bers of the reci pes for cooking the various iteI:lS of food . These are to be f ound on peges l -z to 52 :_nc_usiv e . ·T'ne food lists are built U!> f"or ten pe!"sons as a oat ter of conveni ence in f iguring qua!l~ities for nU!:lbe~s of campers above and helm:- the anounts given . Rarely if ever will a food list computed for any given nUI!lber natch the ' number actually in cru;;:p. There:for e , i f the nm::ber is 6 it is easy to take 0 . 6 of the quanti t i es shown for ten equally easy for 24 to deci.l!lally .figure 2.4 of the quantity . Of c~urse for several meals or days i t i s only necessa_ ry to multiply by the number of each morning , noon or evening ::::ieals to be served in order to get the total !'~od needed . and I �9. MENU NO. 3 (I 0 Campers) EVENING NOON MORNING EVENING ~ icot s t ewed Apr 41 ~)S Oa tmea l 4 Baco n & Eg gs Br ead & Bu tt er ( 19 ) Coc oa FOOD LI ST Apr ic ot s Oatmeal Bacon Eggs Bfea d Su tter C oco ~ Sugar Salt IJ i I i< Saus~ges & Onions Peas Bi:-ead & Butter Rice Pudding Milk FOOD LIST 1. 2 lb. 2 lb. 2 lb. 10 only 3 I b. 0 .6 j b. 0. 2 Jb... 1.5 lb.. 0.4 l b. I Ot. Sausage s 2 lb. .25 lb. Pe as \ r?2 Can) I only Br ead 3 lb. Butter 0,6 lb. Rice I I b. OS l b . Ra i s ins .5 IJ, ~vv~r 5 qt. Onion~ Stewed Peeled Peaches Ralston s Breakfa st Food (36) Flapjac ks &yrup Butter Milk (~~) Split Pea Soup Pork & Beans Tomato Sauce Bread & Butter Cakes (73) Tea FOOD LIST I lb. Spl It Peas Pork & Beans(#2Can) 2 only lb 9 r ead o.63 lb: Butter lb. 1.5 Cake .75 lb. Tea 5 lb Sugar ·1 oniy E~ a p.Milk (Can) I Qt. Milk lb. O.I Pepper O, I lb, F101:1r only 2 Onions Prune s Cr eam of Wh e a t Bo il e d Eggs f33 Bre ad & Butter ( J 9 ) Cocoa £99s ( 7) Beef Stew with vegetab les {25) America n Cheese Bread & Butter (21) Bread Pudding Milk FOOD LIST FOOD LIST Bread Butter Cocoa Salt Sugar Milk ,- I lb. 0.5 I b. JO only 3 lb. I b. 0~6 0-2 lb. o.4 lb. i .. s lb. I Ot. FOOD LI ST ~~Iat~c ~amb Tomatoe s~#3) Pudding Bread Butter Milk Onions Salt owaer EVEh lllG ~ ~ ...... - . (47) Macaroni & Cheese and to•atoe s (16) Biscuit s Butter Roi I s Gu tter Cookies lea Su Tar Mi k (Evap . ) o.5 lb ICan EVEN ING P~t~t~! :sh Baked Canned Peaches ~H~ ~~ir:di Bread & Milk 0~~5°7l: I NOON .. 11 (61) ~~!!~f~~~ Food ( 10) Creamed Dried Beef Bread & Butter (19) Cocoa 2.5 lb 1.5 lb 20 onf, 0.6 lb ~~~ 8~e~::b 5. lb. 20 on I y 2 c ans 2 Pkgs . 3 lb . 0.6 l b, 3 qt. 2 only o.4 lb. MENU NO. 4 (10 Campers) Oran9es 51} 21 Prunes Cream of l'lheat 1.2 lb, Dried Peeled Peaches 0.5 I b, Ralston s B. food I lb. Pancake FI our I Pt, Syrup 0.6 lb. Butter 4 gt. Ml lk I lb. Sugar MORNING NOON Cold Lamb Pot Cheese Rolls & Butter Cookies (73) Tea FOOD LIST FOOO LIST 111£NU NO, 2 (10 Ca•pers ) MOR:<ING im ~~~j Roast Lamb Brown potatoe s Stewed Tomatoes Chocola te Pudding Bread & Butter l&i lk But~er g~~ ~~l Ba r ie ~ S ou~ Scram lod ~g s Br ead & Bui; er Rice Pudd ing Head Lettuce Mil k . JH Milk FOOD LIST lacaron i 4 lb. Beef (Rump) Cheese 10 only Potatoe s Tomato Soup(l l) 5 only Carrot s flour I Can Tomato es (#3) Powder Baking 2 oniy Turnip s Salt 2 only Onions Lard America n Cheese 2.25 lb. Milk 0.4 lb. Salt Butter O.I lb. Pepper Jam 3 lb. Bread 0.25 lb. Raisin s 5Qts. Milk 0.6 lb. Butter I Btl • Vani 1.1a(Sm all) lb. lb. Can lb. ~ T.P. T.P. lb. o.I~ Qta. o.6 lb. I Pt. 1.5 15 I 2 -- Oran9es (Small) 10 only Pettijoh n B. Food o.5 lb. 2 lb. Dried Beef 3 lb. Bread lb. 6 Butter 2 Hi. Cocoa 1.2 lb. Sugar 2 cans ~m· Milk I Ot. FOOD LI ST FOOD LIST EOOO LIST ~T~~r Paprika Onions Gari ic (Sma. 11) Salt Potatoe s Bread Butter Milk Beef F ~ t • 1~ I~: 2 only I only o.4 lb. 20 only 3 ib. 0.6 lb. 2 Ota, .25 lb. R :~!~Y Onions Flour Soup Bone Eggs Rice Ra isins Lettuce Mil k Lard Sa lt 0 ·151 ~ : 2 only 0. 25 . l b, 2 lb. 15 onl y l lb. 0.5 lb. 5 Hds 3 Qts 0. 25 lb. 0, 1.f lb. �MENU NO. 9- (10 Campers) 10 i~18 ----- ---- Bread & Butter Bar of Choco late (?I) Tea f FOOO LIST FOOD LIST Sananas L.Ric e Crispi es 1. 2 lb . 2 bx . 3 l b. 5 on ly I Pt . 0.25 lb . 3 qt . Figs (Dried ) Corn ttakes Bread Eggs Syrup Lard Milk Ch icken Flour Rice String Beans( #3) Baking Powder Butter Sugar Eggs Vani I la (smal I) Sa l t Milk 7.6 lb. 2 I b. I lb. 2 cans I can o.6 lb. J lb. 4 only I Btl. o.ti lb. lj Qts. I 20 onlf Pota t oes 5 on y Eggs l' bt . Mayonnais~(Sipall) 2 cans Tomato es \13} 3 lbs. Bread 10 bars Chocolate 0,75 lb, Tea lb. OtS Sugar I can Evap. Milk G.2 lb. Salt Eg gs Lar d Bre a d Butter Sa lt Milk 10 -c>l"'ly I Box 15 only 0,25 lb. 3 lb. 0.6 I b. .ti lb. 3 Qts .. . Beef Potat9 es) \#2, PeasBl"'ead Butter · · Cherri es (#1)· · Mi lk Salt MENU NO. MENU NO. 6 (10 Campers} 0 S~ewed Fr esh Ap p les Puffed Wheat Sausag es Pan Fried Potat oes Bread & Butter ( 19) Cocca 2) 6~1 68 57 1 Ap¥1 es (Fres h) Pu fed Wheat Saus ages Potato es Bread Butter SuT ar Mi k 15 only I Box 2 lb. 20 only 3 lb. o.6 lb. 1.5 lb. I qt. hU Scrambled Eggs Baked Potato es Onion & Cucumber Salad ( 6) Biscu its & Butter Milk {~} 8} Pot Roast SS) Brown Pot atoes ( 49' Peas Bread & Butter (35 ) ij~f/loat. ~~M Stewed Dri ed Appl es Bran Fl akes Fried Corn Mea I Mush Honey Cocoa Beef Potato es Peas #3 Bread Butter Salt Miik Sugar Eggs Vanill a(Sma ll) Onions Lard 2~ lbs. Beef 20 onl y Potato es 0.25 lb. LaP.11 5 Hd s , Lettuc e IQ on I y Tom'l·toe s I bt I IJ I Sma Mayonnaise ( 3 lb. Bread Pt. I Jam 0.75 ' lb. · 'Tea · 1. 5 lb. Sugar I can IAi lk (Evap. ) Campers) · EVENING Ep• 5 lb. Lar;e) 20 only Po atoes{ 2 oans Cucumbers 3 lb. 0.16 lb. o... lb. 5 ?t. I b. 8 only I Btl. 2 only o.s lb. Onions Vinegar Salt Fl our Lard Baking Powder Butter Iii lk Dried Apples Bran Flakes Corn Meal Honey Cocoa Sugar II ilk Lard 15 only 10 only 10 only S only I OZ• o.4 lb. 2 lb· o.s lb· 8 J.P. o.6 lb· ,,. 3 Qts. .... !ffl !Aeat Loaf Bo iled Potato es Corn & Cheese . Corn 13read Canned Peache s · Mil k . o.75 lb, I box I I b, I Pt, 0.2 lb. 1.5 lb. I gt. 0.5 lb. Beef (Ground) Potato es Sa lt Corn (#2) Pepper Cheese . Bacon. Corn Mea l Flour Eggs Baking Powde r Lard Pe aches (l/3) Milk Butter Hash on Toast Mashed Potato es with che~se Powde1 Cole Slaw Hot Biscui ts Honey Milk FOOD LIST FOOD LIST FOOD LIST FOOD LIST FOOD LIST FOOD LIST 5 lb . 20 only 2 cans 3 l b~ . a.a l bs . 3 Cans · 3 'Qts . 0.2 lb. • , NOON. , MORtHNG ~5 EVENING NOON MORNING ~ ( I0 j Cold Roast Beef Fried Potato es Lettuc e & Tomatoes f Bread & Butter Jam (lJ) Tea 9 57 FOOD LI ST FOOD LI ST FOOD LIST FOOD LIST ~ --- --------------- 131 Roas t Beef 59 Bake d Pot atoes 49 Peas Bre;td & Butter (27) Canned Wh ite Cherri es Mi lk .. Bananas Ric e Cr ispi es Scrambled Eggs Bread & Butter Milk (6 0 ) Potato Salad ' {7 0 ) Scallo ped To• atoes Chicken Gr avey Ste amed. Rice String Be ans Hot Bi scuits & Butter Cottage Pudding Milk 3 1.} Stewed Figs ., Cornfl akes French Toast Syrup Milk EVEN HJG · NOON MORNING - - EVENING NOON MORNING 11. MENU NO. 7 (IO Camoer s ) lb.ly on lb . cans l b. I O. I lb. '230 0. 2 2 I I b, I I b. 1.5 lb . 5 onl y I ca n 0.5 lb. I can . 3 Qts. I I b. 2 lbs. 20 only 0. 25 lb . 2 Hds. Cabba~e I Can Milk lEvap.# I) 2 lbs, Flour Lard 0. 5 lbs. I can Baking Powder 0 . 2 lb. Salt I Pt, Honey 3 qts0o Milk Beef Potato es Cheese Powder �MISCl •:LT.JIN" 1.0US H.F.ClPE 'f yp1:1 l . When v r opoonsful ar· referred to they mean lovel. 2. What 1 often r f rred to us a tablespoon is r ally a d so rt spoon . Ther a.r toas .oons, dessert spoons and table spoono .. The la.tt r is not v cy common. A tableopoon holds t aspoons . thr of wolghts un meo.::;uroo : 5. Tab 2 T aopoons ••••••• • ••••••• • ••.•••••• • .••• l dessert spoon 5 Teas oon~ •••••••••••• ••••••••••• . •••••• l tablespoon <!. Ta.bl ~poons •••••••••••• •••••••••••• •••• 1/4 Cup 8 T.!tbl • oon ••••• :. • • • • • • • • • • • • • • • • . • • • • • 1/2 Cup 16 Toa.spoond .: •.•• ~.: ••.••••••••• •••••••.• l cup 2 Cups . . . • . . . . . . . • . . . . . . . . . . . . . • . . . . . . . • . 1 Pint 4 Cup • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • . • • • • i Qu.u.rt , 4 Quo.1.. ts . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Gallon 8 ·Quurts •••••••••••• •••••••••••. •••.••••• l Peck Speck, pinch or dash ••••• less than 1/8 teaspoon 2 cups liquid •••••••••••• •••••••••••• •••• l Pound 2 cups shortening (Butter ,lard,oll, otc.) •• l Pound l/'1 Powd Buttor •••••••• 1/2 Cup or 8 Teaspoons 4 Cups flour •••••••••••• ••••.••••••• .•.•• 1 Pound l 7/8 Cups rice •••••••••••• •••••••••••• •• l Pound 2 Cups Chopped Meat (Pa cked) •••••••••••• • l Pound 4 . Contents of Canned Fruits and Vegetables: No. 1 Can (Tall Salmon or Soup) •••••••••• l 1/3 Cups No. 2 Can •••••••••••• •••••••••••• •••••••• 2 1/2 Cups No. 2~ can •••••••••••• •••••••••... ••.•••. 5 1/2 Cups No. 3 Can (Small Tomato Cans) •••••••••••• 4 Cups : No. 10 Can (Hotel Size or "Gallon") •••••• 12.2/B Cups Sr nTo cream" means to mash and stir around until soft and : creaiey" so that it will blend easily with other ingredients. 6 ."To bring to a boiling point" is to heat until bubbles form , to and brel'k o.11 over the surf ace • until tiny bubbles rise b0 11 liquid heat to simmer" "To 7 • surface and break. To sinuner is to keep just below ) i flame or hot ing point . ~ t fro~ soak8 . "To soar" is to hold (pa1~ticularly meat fat , until white. This keeps in juices or a 9. ~;~ ~;te" is to pour or ladle liquid over cooki ] 3. to keep it moist. The numbors shown on the fer to the menu to be used . m~nu l n front of any item, re- No. 1 Apricots Cover quantity to be uood with Hater and place to soak overnight, wash before. They v.rill swell some , so give them room. In tho morning plt.ice to boil in tlle same water . Cook until tender but uvoid ·gotting them Doft cnoueh to "butter" or "j am . 11 Add sugi.Lr to sweeten o.s desired . Serve · eisht to ton for a ru"Lion . Flo.me to boil . No . 2 Stewed·Fresh Apples Peel apples, cut in sections about one-quarter inch · thick on outer edge . Bring to a boil just sufficient water to cover the apples . Put in sugar at the same time with the apples. Test by tasting in a f ew min:utes ·for sweetness . Add a little cinnamon bark and a few raisins . Cook until tender.Do not allow ~o cook t o a sauce. Cooking time depends on kind ana size - one half to one hour. Do not boil too ~a.st . Flame to boil. No. 3 Stewed Dried Apples Cover quantity to ' be cooked with water and pJ,ace ·to soak . , overnight. Vlash before. 'They \vill sv1ell, look out1 In the morning place to cook in the water they were soaked in ... Cook : until tender, but av.o id getting .thern soft enough to "butter ." · Add sugar to taste. Serve eight to ten pieces for a ra~ion. No. 4 Bacon & Eggs Two slices of bacon and 2 eggs per man . Cook bacon in the frying pan - be careful, bacon cooks quickly - put in pan · without ¥n:y fat. Cook to a light golden brown. Do not cook crisp unless some camper requests his that way and then only for him. �Reci es Cont 1 d • a Bacon needs to be turned . When bacon is done place on i grease the in Now uarm. keep 11ill it uhere fire the ipla te near are fri ed out from the bacon , the eggs may be cooked . If you crack to knife table a of back new at breaki ng eggs , use the your the egg in the middl e and pry the two ends apart '\":i th pan. If g '.fryin the into then and cup-, a into drop and finge rs pan and fry the of edge !exper t. tap the middl e of t he egg ·o n the ~unny fried are Eggs . apart shell pry the tuo halves of the over1 11 1 side up 11 or 11 opened faced . This means they are not turned turned be should They "Once over 11 , means fried on both sides . also cooked v.<i th a taa le spoon or a pancak e turne r. They are cente r. Coals i : yellm· or yolk 11 the 11 means This . hard n soft rt and for frying . No. 5 Bread ,, 14 , . ! l 11 tbs. stigar 2 heaped tsps ba.king powde r. l 1 qt. flour 1 tsp . salt enough Mix the dry ~redients thorou ghly. Then stir in will cold water (abou t 1 2 pts.) to make a quick batte r that pour and h, smoot until spoon with ly pour out level . Mix rapid until ~r es, minut -five forty about Bake pan. bakeat once into pound 12 a no dough adher es to a slive r. Above quant ity makes loaf (say 9x5x5 inche s). subst itute for the sugar two or three For v-cJXiety ons.fu l of tables poons .ful of molas ses, and add one to tuo teaspo ginge r. rs) No. 6 Biscu its (For 10 campe it 4 cups flour 8 tsps Bakin g Poude r . Tsps s~t 12 cups m:Llk 6 tbs. lard ~tdh stir bakin g powde r and salt in a -pdotwi . this the lar , rub until :i:t is Now rub l l l it all toget her rell. and rub the back of a tables poon. Rub, Place , flour ' P..ed ";)CS Con~ !d all thorou ghly mixed • . Add milk slowly to m"..ke a set t, 1.0u"h. The mass should be kneade d 1·ith d ta'-'l2spoo11. Ta.l:El 0u.. , ·'Jf pot when kneade d i~to a well miv.ed mass and plac<.> 0 ;.-i .fl our- s . cf ·l!l~l'.Jute ed paper placed on a l:oard and k.>J.ead :or a ccuplP -h.'il.f inch one, about to Now roll out with a tottle or tin can g" ing bePn has this bile W top. thick and cut out with a can up b-;.;ilt be should oven tor ~ refle the of on, fi~e i~ front and going in good shape with rnv <::r c.tl E:ticks of gooJciry 'hard . wood in reserv e to keep i t go in~ af t or ·the bisi: : u::_ ts a.,.e in bc.ke tt.3 ;rer:se or c.m' F.i " ~. o ; l anC. good Every thlng· must be pan, put in the biscu its and place in reflec tor oven . Watcli them closel y - they will cook fa~ter on the fro~t side than the back - when they get brmm on tlle front turn the pan around . They will take about 15 to 20 minute s in the reflec i er splint a with !1en t test n tor ov~i:· rlhen _they begin to brow they it, to ng adheri dough no with clean out nben tnis comes · " are done . No. 7 Beef ~ew First cut beef (or lamb) (4/5 lb. per ration f, into cubes about one inch square . Have a rrying pan on the fire \tlth hot grease into which you have pl aced diced onions , (abo':1t :f onion per rc>.tion ); \V!:crt rimons are a golden broVl!l in all place Now te, i"!i v the:r. ec:.:s a.nd cubes put in bee.f un- : kettle or boiler , cover with <!Old Hater, boil uo quickl y and salt add boiler in placed ffila!! ., til meat is a].mos-'j tend-er . pepper to suit,. (P..:.prika also j f you nant real Hungar ian) . 'i.ir:/ an.a. man per When mea.t is right' put in a cd ced potato etc. ,. s turnip , es to::ia.to :J, carr0t: as other vegeta bles such Keep covere d with· uat er .anci. boil slO'\rly until potato es are ' soft. Remove and serve hot. No. a' Beef Roast In prepar ing beef for roasti ng use no water- in the pan. · Rub roast with salt and pepper before puttia g in pan. Place 50 in the reflec tor oven vri th a very hot fire for about juices the t preven . and This will sear the meat minute s. �. ,.. the fire to from escap ing. Afte r the meat is seare d, allo~ for rare abou t t roas and heat first the of drop to abou t 2/B the lb:; and to tes' 12 minu tes to the lb.; for medium, 19 minu is not meat the If d. poun well- done abou t 24 minu tes to the and ske~­ t bough is it ~hen suet of fat get a good sized piece ings for dripp fat make to t roas the on d er p~eces of it aroun basti ng. Baste abou t ·ever y fifte en minu tes. No . 9 Roas t Beef Cold ed that Roas t By refeI Ting to Menu No. 7 it will be notic ng. There eveni for beef t with cold roas Beef is on for noon , no6n and one fore, the whole quan tity shoul d be cooke d at meal. This shoul d ng eveni the for held and off third of it cut thin down Slice ible. be place d where cool, near ice if poss and serv e. No . 10 Dried Beef Creamed iB neede d This requ ires a cream sauce , and here is what for 10 camp ers: l tsp salt 6 tbs. butte r Dash of pepp er 6 tbs. flour 4 cups milk butte r Melt tha butte r, but do not brown it. Into the ,salt and milk cold sift the flour and mix thoro ughly . Add the and.' stir cons tantl y _ pepp er. Place the fI"Y ·pan over a l~~ fire t tuo minu tes .. abou for Boil .. unti l the sauce begin s to boil smal l piece s. 3 fairl. into t apar d Have t he chipp ed beef pulle then allow Put the beef into cold uate r for a second or two,allow to simto m=ai n, ·then stir it into the cream sauce and mer for six or seven minu tes. Stir cons tantl y. No. 11 Beer Meat Loaf (10 qampersl 112 chopj>ed onion b___ .:a crumbs 5 lbs, lean beef grom id l~ cups fine dry ;i~ 1 lb. baco n diced 1 cup nou r 2~ cups milk 3 tsp. salt J./S teasp oon pepp er 17. Fe:-!ip es qont' d . e· remov then Fry bi:l.con until lig}:t t:.rown e:111d crisp and con b& in tes minu piece s from the pan. Cook onion for a f et,seaso ning . dripp ings and add to this t he breaa crumb s and . (See piri.;s d:ri_'."> bacon a:Kl milk , Make a sauce of the flour the nith ts edien ing:r: these all ine Comb d) No. 10 for metho a into Mold . ground meat and mix thoro ughly , using hands a and one for fire m mediu a loaf to fit pan and reke with · half hours . No. 12 Bread Pudding (10 Campers) 4 tbs. butte r 2 qts . milk 2 cups seedl ess raisi ns s crumb bread 2 cups dry 2 tsp . vani lla 1 cup suga.r 6 eggs 1/2 tsp. salt then Mix the bread crumbsj sugar , salt and butte r, and 12) pace 6, item (see point ng boili bring milk to the eggs, n be~t~ the pour over the above. Four this mixtu re into and , lla vani and ns raisi mixed all thoro ughly including or u..~til the place in a greas ed bake pan and bake ·~5 minu tes parti ally set, is ng pudding is firm in the middl e. When puQni puddi ng . stir well so the raisi ns ITill be all throu gh t he No , 1 5 Beef P0·~·.· -·Roast fire For produ cing t ender , juicy pot roas t over a camp . ' pan g frvin your tisir.g b~· it is well to start the proce ss tolard of nt amou ous gener :.her a r i:i. Place in the f rying pun; ' hot is this gethe r with five ·or ~i;>~ chopped onion s . When ime hav~ place the meat in th.i s a:vid ::;car it . In the meant of ;1ate r in nt amou nall . s a nith fire the your cook pot over is seare d in it, proba bly an inch or so. As fast as the meat all piece s 1711en , :r b0ile the fryin g pan, trans fer it to the and have been trans ferre d to the boile r , drain the lard the cook and pot cook the into pan g fryin onion s from your half a and tr.ro to v1hole mass .over a slow fire for from two is kept in hours . Care must be taken to s ee t ha:t the •1ater and a half one to one of t heigh a at r boile the botto m of the ed shift be d inche s, in order to avoid burning. Meat shoul . ng burni from time to time in order to avoid �Reci es Cont 1 d. No. 15 Baked Beans If you are in a hurry use canned pork and beans Open the cans, turn them into a cook pot and beat them up. The• menu is set up on this basis. Bean Hole Beans - This is a long job - not so much ut more of a waitin g propo sition . The follo~1.ng list f w~rk, ood requir ed is not shown in the food lists. It is for teno person s: 1/2. Tsp. musta rd 1 Qt . Ylhite lfavy Beans 1 small onion 1/2 lb. Pork tbs. salt 1 6 tsps. molass es Soak the beans overn ight and first thing after breakf t lc;mg by l foot wide, a..~d ~~ne d~g. a pit 2 feet deep ,_~Y 2.fee t Light a fire in the pit and kind). ve xplosi witn rocks (non-e feed with hard wood until the hole is full of coals. ~bile this is ~oing on parbo il the beans until skins loosen . Place 10 four strips of pork in the bottom of the bean jur (a No. little a sear and used) be may lid a with pot g cookin a or tin in bottom . Pour in the ~ver. a flame. Peel the onion and place on and cut the rind rind v1ith beans. Take a chu.YJ.k of the pork to keep cut open. beans t inser and , little a every half inch hot water Mix molass es and mustar d and pour over - add enough . cover pot on to cover beans about 1/2 inch and put Remove coals from pit with shove l - place bean pot in and hole, and quickl y fill in aroUnd and over it with ~oals, over r marke a Set dirt. of inches six cover at once with about Let dig. to where tell can you so stick a with center of pot g meal, then t~s stand until about two hours before the evenin hot water of cup a in uneov er, mix a level teaspo on of salt before serv just out take and er ~d pour over the beans . Recov when pot bean over place to handy rock ing. Have a good hot . water and salt in g puttin you recove r after 19. 18. . -::... ' l I 6"d/,,.f ~tKr.,, . . ~_J.L~..! · '· · ~ . , 1-ful- Coals ,!/, Oc: .t L,,, ,·,,, 11 '_I. ,• .,..,-,/ ,.,;..i"-/,-7'/~/...,. · ~+-. 11/n/e,,,,. /.eu.c/ _ _ "'\:_P~,-K -l. · · ':' ·~;/;, :,.,ti r '· r -; -(... " .· • I (:I '/ . · - ·--,-ft ,,.): u .,fh ,.,~ ,el L e; #'f Io,, No. 15 Barley Soup 2 tbsp. flour Full issue of barley tbsp . - water 4 Cold rmter to season Salt bacon 1 lb. Pepper 2 onions Issue of bone Wash and soak the parley overnight in four quarts of cold YTater . The next morning, add four quarts more of water,s the bacon, bone and onions and cook until the barley kernel are soft~ Remove the Bacon, cut into small pieces . Straine all the barley throug h cloth and save all the liquid . Combin ingred ients, re-hes .t ano. add tl1e flour and tl1e v:ater uhich have been well mixed. No . 16 Beans - StrL~g Put the vegetables in hot wc..ter and \/hen half done , pour off the water. Use oold but bpiled water to all pod r vegeta bles. Cook until pods begin to open. A little vinega _ in the water helps this proces s. Anothe r way to cook vege-y tables is to steam them in just a little water in a tightl covere d p<:Jt• To preven t ournin g of tl1e vegeta bles, stir them often by shakin g the dish. No. 1 7 Banana s Slice up large ripe banano.s , one to a camper, and serve v,·i th sugar and cream. No. 18 Bran Flakes Serve t \. o t:1irds of a cup to each ce.mper with sugar and cream. No. 19 Cocoa (10 Campers) 1/5 tbsp. salt 1 tbsp. cocoa per camper 2 1/2 cups of lfl;.ter 1 tbsp. sugar per camper 7i cups milk �Recip es Cont' d. Mix palt sugar and cocoa dry, then add water and rub intoa smooth past; . Place balan ce of water and ~i mixed over firE and bring to a boil, then add the paste , stirri ng well. When just rearly to boil take off and serve . Recip es Cont' d. 21. serve d and one extra for each Patro l. Put in teaspoon salt for each cup. Now v:hen the 11ater is boilin g, slo-r;ly of sift in the meal at the rate of l cup for each four rs. Keep stirri ng const antly . Af'ter meal is all in contincampe ue cooking for three or four minut es. Serve nith sugar ~d cream. No. 22 Choco late Pudding (10 Campers) t No . 20 Chick en Fried Chicken - For -reaso nably small group s fried chick proba bly the easie st method of cooki ng chick en. Clean en is trail s frgm the chick en, savin g the liver , heart and the engizzard then take the chick en apart at each joint . Let the piece s ' stand in salt water for an hour at least . About 45 minut es ahead of the meal have pans ready over the fires , with ge>Qd hot fat sizzl ing in them. Roll the piece s of chick en in flour and place in the fryin g pans. As the piece s brown the bottom turn them over and do the same on the other on side. Use a heavy bed of coals for fryin g. (For gravy see Recip e No. 39) . You must use fryin g or broil ing chick ens, do not attem pt to f:r'/ anyth ing else. Chick en Frica ssee - Prepa re chick en as for .fryin g in Recip e No. 20 above . Now place a pot on the fire large enoug h hold all the piece s, in the botto m of Tihieh ~ve been to pla~ed all the fat from the chick en, ~d a lump of outte r, t~e size of an egg into which the chopp ed piece s of a small onion have been place d VJhen hot drop in the piece s of chick en and brown each. Vilien .all are brown ed, cov~ the whole with wate~ and allow to simmer slonl y abou t on~ and three quart er~t~ wo hours . Watch the nater from time to tiJie to keep ~E? c c en cover ed. Use roast ing chick en. Roas t Chick en - Clean chick en as a b ove bu t · do not cut it up. Put fat in the bake pan, uhen it is melte d pla.ce th chick en e und in the refle ctor oven and roast abou t 2' minu~~~ perml~utes. for the large st chick ens. Baste abou t evecy f e: of good Remeiiber to start with a good fire, and have P1en ha.rd rood in reser ve to keep the fire going . No. 21 Cream of Wheat Pu.t iD your pot lt cups ,.... '"'""r of w&it.er for each ~ to be · 5 sqs. unsweetened choco late 5 cups cold milk 1/2 tep. salt It cups sugar 10 tbsps . flour 1 tsp. vanil la Add choco late to milk in double boile r. (See Cooking Gear for how to arran ge.) When choco late is melte d take off and w hip with a fork until ~ell blend ed. The more you whip or beat the smoother it nill be. In a separ ate pot mix the flour it sugar and salt , add to this a small amount of the choco , and milk mixtu re and stir it good and fast. Now pl.ace late latte r in the double boile r \7i th all the-. re~i{ and cookthj.s it thick ens, stirri ng const antly . Then cook for 20 to -qnti],. minut es, stirri ng occas ional ly. Add vanil la. Take off 25 let it get cold and serve ~ith cream. No. 2B Po·t ·Cheese ( This can be bought in some -citie s, parti cular where there is a delica tessen store . It can be made from ly sour milk . Ch the farm it is called 11 smear .case . " Place the sour milk in a pot near the fire where it Js. w.arm. The milk ~:ill ~'clabb 11 that is the curd VTill separ ate from the whey . Wl1en this er- , ha.Ppons, drain off th~ -y hey (w~ter) place the clabb er cl6.!&n v;hi t& cloth and hang up where vrorm to dra.iG:t. Whenin a f.feels fairly firm place in a dish, and mix in cream and it to taste and serve 4 table s-poons· to each camper . Is good salt for what ails you. No. 24 Carn Flake s Sometimes cornfla.keQ get damp, and .are tough . Place them in the frying pan over the fire and heat them, stirri ng until criaD. 11.nd serve . �I 22 . Reci es Cont'd. .. "'·'--~ ·-- -·~·· .. ·-~· No. 25 Cheese - American This is easy - cut into thin slices·· and serve. Ask for full cream cheese when you buy. No . 26 Cottage Pudding (10 Campers) 2/3 cup butter 1 2/3 cups sugar 4 eggs l ! tsps . vanilla 1 2/5 cups. milk 5 1/5 cup flour 5 tsps of Ba)d.ng Powder 1/2 tsp. salt In a cook pot , cream butter, add sugar gradually, add yolks of eggs well beaten. Beat well • .¥ix well together baking pov7der and sal t , add alternately with milk to the first mixture , and mix well. Nou beat the uhites o~ the eggs to a froth and mix in the first mixture. Line your bake pan with waxed pa.per . Pour in pudding and bake for a half hour. Serve with vanilla sauce. Recipe No. 72. No. 27 CheITies - White Canned Di vide up in rations and serve \\"ith sy.rup. from the can. No. 28 - Cucumber Salad Peel l arge cucumbers, cut them into thin slices, add salt , and let them r emain in . salt for a, while. Squeeze out the salt juice, place sliced cucumbers in a bowl, add chopped onions, pour over t hem vinegar and oli"ll!e oil. Mix well and serve . Top may be sprinkled rlth paprika. No. 29 - Corn with Cheese · Take canned corn - place in a bake pan - sprinkle generously with cheese pouder. Put in the reflector oven, and uben hot through serve. Ir you have no cheese powder, grate ordinary American cheese and use it. 4 ' cups 4 cups 16 tsps ·a tbs. . ~.:.;:. ~'a;;..',~--....--~,,..,.~-:------..:.2~3:_:•:.__ f ~ .n .;. C,... • .:::. .,. ... ~ .• R (:'l:3..<:.J:'..h;;;.s No , 50 Gorn tread (::.o . Ce.n::ner~) cot'n meal flour baking powder suga r 2 4 6 16 tsp. salt eggs cups mill tbs. but t er Sift o.r stir thorotlghly toget her all of t he dry ingr ed. ients. Beat eggs · end m:i.:.O.l< togetl~er and add to dry ingredients, Lastly add t he but t er mel ted, and beat up to a smooth batter . , Trans fer to a greased bairn pan, and bake in reflector oven in f'ront of a hot fire for 50 minu.tes·, being .careful t o turn the · pan tlu~ee or four times during baki ng . No. 31 Cole Slaw Slice t he cabbage very thin aft er talcing off the out~ide leaves and t hen ·make up f ollowing dres sing to pour over before serving. 4 tbs. granula.t e.d sugar 4 eggs 2 tbs. butter melted 1/2 tsp . pepper.. · 1 cup vi negar 1/2 tsp. salt · 1 cup cream h r desired ) · 2 tsps. mustard ' P~ace eggs in cook pot, beat gell and -combine with sugar . Add melted butter wi th seasonings (except t he vinegai: ) · w.lri.ch have f irst been· mixed, together. Stir all together we:ii adding the vi:1egar . Place over a low f ire and stir constantly until mixture thickens sli ghtly . Remove f r om fire and allow to ·c ool (on ice i f possible) 1·-hen cold or cool , add crea.r:i and pour over the thinly sliced cabbage and serve . No. 52 Corn Meal Mush Here .is a real I ndian dish ~ith one pi oneer touch added . The night befoP~ put on water at the r ate of l! cups for every camper tQ be served, add a i t easpoon of salt for each �Recipes Cont ' d . 24. and bring to a f ast boil. Then sti r i n the meal, and keep stirr-ing good and hard until stiff. Let i t bubble for three ~ four minutes and then pour into bake pans and set aside till morning. In the morning it will be stiff. Cut it in slices not t oo thick and not too thin . Have your fryi ng pans over the f i r es with good hot f at and fill them up with slices of mush, one layer only to a pan . Vlhen a golden brovm on t he bottom turn them over and give them the same on the other side. Serve hot wit h honey . The Indian ground his me.::i.l from the corn he 'raised and honey from the wild bees . No.56 - Flap jacks 5-?; tbsp . sµ,gar . 5 cups flour it t sp . salt 7 t sp . Es.king Powe.er No. 55 Eggs Boiled A pot of boiling nater, a watch and the eggs in t he shells Better put them in v.i t h a tablespo on or t hey trill crack on t he bottom of the pot. Two minutes or three minutes f or ~ft, boiled. Ask the gang how they want them. To make eggs peal easily put them in cold water for a second before serving . Do this as soon as you take them off the fire . No .. M Eggs Scrambl ed 2 eggs 3~ cups mi l};: Bt t bsp. l ard .or butter Sift the flour, salt, baking po>:der and sugar toget her . d s hort~ning and r ub i t in the flour well with a fork or spoon. Add the eggs, well beaten, and last, the milk. Beat the entire mass unt il perf ect]y smooth. Bake in frying pan reased with bacon r ind or swab dipped in lard . No. 37 - Figs Stewed Have both frying pans on f ire , with f our tablesp oons of lard for each, melted t o a point just about r eady to smoke . Break not less than one egg per camper, into a separat e con-: · i tainer. Then pour one half into each frying pan and as so~n as the eggs begin t o show white, stir the whole content s r apidly and continue cooking until eggs have set. Salt, pepper and serve. No. 55 Egg Float a 2 Qts . milk l i cups sugar 25. Recipes Cont' d. very a over set , · -· into them. Pour back into the boiler slow heat, and stir constan tly until t he custard coat s the spoon. Remove at once from t he heat, and set in cold water. d vanilla . After the custard i s made , beat the egg whites til stiff and drop t hem by spoonsf ul on a pan of hot water . Cover and let cook for a f ew minutes . Cool . Place the 'isl ands' on the custard i mmediate l y before serving . i eggs tsp. salt 2 tsps. vanilla Heat the milk, sugar and salt over a slov1 fire. Separat e the egg whites and put them aside fQr •island s•. · Beat tbet rest of the eggs togethe r a?ig~ and pour aome of the ho Wash figs clean. Ple.ce to soak the night before . I n the morning pour in enough water to cover , using vrater t hey soaked in. Add B tablespo ons of sugar and cook until t ender and serve More sugar (y;i t hin reason ) will make a thicker syrup. No . 58 - French Toast Make up a batt er using Recipe No . 56, ;1ith these changes 1 cup of flour, 1 teaspoon baking powder . Use left over slices of bread, if you have them, otherwi se use new loaves. Dip each slice in the bat t er, and f ry the same as flapjack s . Serve hot with butter and syrup. No. 59 - Gravy After you have fried chicken , put about 5 tablespoons of flour in the hot f at and brown .i t, t hen put in milk and stir d e in t o thicken a l ittle . Take · �Recipes Cont'd. 26 . off and serve hot. You will need to salt and pepper to taste! After you have roasted a chicken, do the same in the.hot grease left in the pan. These are milk gravies and go great with hot biscuits or bread . No . 40 - Hungarian Goulash l! tbs. 2 small 1 srne-11 2-~ cups 5 lbs . lean beef 2 1/3 cups flour 5 tbs. butter 2-~ ths . paprika s~it onions garlic hot water Tlris requires a pot vii th a cover. Cut beef in one inch square cubes and roll in flour, pressing in as much flour as possible. Then put pot on fire and put in butter, when , this is hot put· in beef salt and paprika. Stir around thoroughly until br0wn, then add cup of hot water and onions which have been cut up fine, and the whole garlic. Cover the pot and cook slowly until tender. (about 45 minutes) No. 41 - Honey · Get the strained ·honey - that is ... not in the comb and serve in a bowl. No. 42 - Hash on Toast ·- .... You will note by referring to Menu No. 8 that this comes from the remainder· of the meat loaf served at noon. Break up the meat loaf', and add to it a chopped up cold boiled po}:.ato for each camper to be served, just enough half milk and half water to thoroughly wet the mixture, put over the fire and when it begins to boil take off and serve. on toasted bread. Keep it thoroughly stirred while heating. No. 45 - Lamb Roast manner as outlined in Redpe No. 8 same Proceed in the for Beef Roast ., i:i 0 ci~es Cont'd No. 44 Lamb 27 . Cold This is served for evening on the day roast lamb is ·· served at noon. Be sure to save out the required amount . (1/5). Slice thin and serve. No. 45 Lettuce and Tomato Salad Thoroughly wash lettuce and tomatoes and serve a half head of lettu~e and .one tomato sliced to each camper with vinegar and oil , or salt and pepper, some like only sugar. No. 46 - Lettuce - Head Thoroughly ·wash lettuce and serve with vinegar and oil ' or any other. dressing that the chef ' s fancy. may dictate. No. 47 - Macaroni and Cheese 12 Qts. boiling water 6 cups grated cheese 5 tbsps. salt 6 cups cream sauce l~ lbs. elbow macaroni l ! cups bread crumbs S tbsps. butter Put macaroni in rapidly boiling water for 7 to 8 minutes. Drain and put in well gr eased .baking pan. Pour a layer of macaroni and a layer of cheese . Repeat until all of both are used. Pour over cream sauce. (See Recipe No . 10~ and add t wo cups of milk.) Cover rrith bread crumbs and dot with butter and bake 30 minutes . The bread crumbs ought to be browned. No. 48 Oat Meal (Rolled Oats) Place in a cook pot 1 cup of water for each portion to be served and one extra cup for each Patrol. Together with 1/4 teasJX>on salt for each cup of water. Bring to a boil and stir in slowly one half cup of oats for ea·ch camper. Then let boil for 5 to 5 minutes, take off and ser\re with cream and sugar. �Recioes dont 1 d. No. 52 Peach3s - Dried - Peeled No . 49 - Peas Handle in the same manner as Prunes in Recipe No . 51. If canned peas , open cans and put into cook pot adding lump of butter, bring to a boil and serve. No. 55 - Peaches - Canned - Baked If fr esh peas , shell, wash and place in sufficient Cl·o ld teaspoon of salt for each cup of water to cover, adding water. Boil till tender, then add a cup of~ in nhich a tablespoon offl'our has been dissolved. Bring to a boil and serve. t Drain halves of large canned peaches from the syrup, place in a bake pan, pit side up, pour over them a small quantity of melted butter, add a pinch of· salt. Bake in the reflector oven until peaches are ho.t thru and light l y broTIIled. Serve . hot. No. 50 - Pea Soup (Split) . 4 cups green split peas 2 onions sliced 8 tbsp . butter No. 54 - Peaches Canned 4 tbsp. flour 2 pints .milk Dash pepper Serve direct from the cah with the syrup. No. 55 - Potatoes - Browned Pick over the peas and take out the bad ones, wash well end soak overnight in t no quarts of: col.d water. Vihen ready to cook add 2 more quarts of water and onions, cover and simmer hours or until peas are soft. Press peas .thru a sieve, for make a sieve from a No. 5 tin can by pu.~ching holes in bottom with 8 penny nail, and save all liquid. Mix the butter and flour, add the milk and stir until smooth. Mix this in with the liquid pea pulp run thru the sieve., season, put on !ire and bring to a boil, and serve hot. These are to be cooked with the roast beef or lamb . Select two potatoes per camper about the size of eggs, or i f larger, split to about that size. Peel and wash. Place around the roast in the same pan about 40. to 50 minutes before time for the roast to be done. it No. 56 - Potatoes - Boiled in Jackets Select two potatoes per camper and wash clean. Put in salted boiling water sufficient to cover, and boil from 50 to 40 minutes and serve hot with jackets on. No. 51 - Prunes On the assumption that 60-70 prunes to a pound nill be furnished, plan to serve five or six prunes per camper. The prunes should be thoroughly washed, after which they ~hould be placed in clean 11ater the night before and allowed to soak . overnight. In the morning, place them over the fire ill the same v:ater in ubich they vrere soaked, adding sufficient sugar. for p~o?er sneetening. Boil until they are puffed up, but not until the skins break. j No. 57 - Potatoes - Pan Fried Peel and wash potatoes (li to a camper) and dice them. Have fry pan with grease good and hot ready, and put in potatoes, salting them. Keep stirring until golden brov.rn and soft. Serve hot. No. 58 - Potatoes - Mashed Peel, wash and boil with. enough water to cover until �BO. Recipes Cont ' d . Recines - Cont ' d. soft enough t o mash. Do not let them stand in the nater. Dr a in at once and hang high over f ire for a few minutes to dry out , leav~ lid off . Mo.sh them, put in pl enty of butter and berit them with a fork or spoon . The more you beat them the better they be . No . 59 - Balced Pot atoes Do not get too large potatoes . Wash skins, butter them and place i n r ef l ector oven . Turn t hem about every fifteen minute s . They P.ill t ake about an hour to cook. .Another method is to •.rrap them in good tough claJ' and r ol l them into a good bed of coals . Takes about one hour. Still another method is to bury them in a big bed of hot ashe s . Be sure the bed is ashes and not coals. No . 60 - Pot a to Salad Dice cold boiled potatoes, mix 1:i th mayonnaise dressing, slice cold har~ boiled eggs over the top. No . 61 - Pett i j ohns Br eclcf ast Food Cook the same as Recipe No. 21 • . No. 62 - Puffed Wheat Serve same a s corn f l e.lrns - see Recipe No. 24 . NoA 63 - Rice Pudding Jl cups uncook:cd rice 1 qt. milk 1 cup iugnr ~ tsp. nutmeg or Cinnamon 1-?a tsp. salt 1/2 lb. raisins Wash t he rice . Place your boiler filled vtlth u&t cr over the fire and 31. when the water is boil:tllg , f uriously , feed in t he r ice and raisins and keep stirr i ng, cooking for t nenty minutes . Immediately drain off the wat er a.nci. hang the pot high over the fire for t en mi nutes to t horoughly dry . M:i...'C in the . other ingredi ents and i f you have time , set in the r ef lector oven for five or ten mi nutes . No. 64 - Ralstcm •s Breakfast Food Cook t he same as Re cipe No. 1. No. 65 - Rice Steamed Wash the r i ce . Place your cook pot over t he fire and vrhen .rrater is boiling furiously , feed in the rice, cooking for t wenty minutes - not l onger . ·Drain and hang high above fire for t en minute~ to dry thoroughly . Serve with cream and gravy. . sugar, or nith chicken . No. 66 - Rice ·crispies Serve same as corn flakes. See Recipe No . 24 No ·. 67 - Sausages and Onions Place sausages in .hot fry pan without grea~e, frjing and turning m:itH a nice brown .. When about half done, cut up a half onion per .camper and smother the sausagl?S •fi th them. It helps to put a lid or plate over the fry pa~ when they are a.bout done and pour i n about 1/ 4 cup of water·. No. 68 - Sausag es Cook same as No . 67 l eaving out onions . No. 69 - Tomato Sauce Use canned tomato soup, adding Q l ittle butter and a tablespoon of cream or evapora t ed milk . �l---------'S::..ta,,,,·"-ry,~J ~- .t°0.0':1 ~';'_?Cj ti.QE::tim;:n____ ·- --- -'-~"'---4--The following infor matl:.m : .s 6:i.ve!. ·i;o t.e::.1 vou i;1hat t o Recipes· - Cont'd. 32 . 0 No . 70 - Scalloped Toma.toes . Use the issue of f r esh tomo.toes, wc..sh, remove the stem ends, cut in half , place in the baking pans v;hich should. be well greased, cover .-tlth butter ed bread crumbs; season with salt, pepper and sugar . Add a little water to keep the tomatoes from sticking t o t he pan. Bake in front of a moderate fire for thirty minutes or until the t omatoes are tender and the crumbs arc brown. (Amounts - same as for ste11ed tor.iatoe s.) No . 71 - Tomatoes Steued If the issue is tomatoes , then , t en tomatoes tolO campe~s- 9 teaspoonsful of sugar , 4 teaspoonsful of salt, 3/4 t easpoonful of pepper, 12 tablespoons of butter or ot her fut. Simmer the tomatoes for t"uenty t o t ilent-.1-five mi nutes, season vdth salt, pepper , sugar and but t er. No . 72 - Vani l la Sauce 6 tbs. sugar 4 cups milk 4 tbs . flour 2 tsp. vanilla 1/8 tsp. salt Melt butter in cook pot (do not brovm the butter); Tihen melted , remove f rom fire and st ir in flour until smooth, add . milk, sal t and sugar, and return t o the fire. Stir cont inually until mixture boils and begins to thicken. .Allow t o actually boil (slowly ) for three minutes . Remove from fire and add vanilla. No. 73 - Tea Place a cup of ~ater for each camper in the boiler and bring it to a churning boil and set to one side. Pla ce in a bag, a heaping t easpoonful of tea for each camper. Tie this vdth a string long enough to reach the bottom of your boiler. Drop into the hot vrater e.nd stir it around. Care should be taken not to get it too strong 1:hen serving to bO'J S. Many consider a lemon color sufficient strength. 4 tbs . butter bl\Y and the first list will cover non-peri shable~ or r·hat i s kno\m to the"trade" as "staple goods." Apricots - Dried. These range in size from 26/32 of an inch to 44/52 measured across the flat. The l arger the better.They should be of a clear yellow color,no green or bl ack spots . I f you can get them by name, ask for Moorpark or Blen:i-; j_:n. Apples - Dried. T"ne best are cut in rings, are perfectly bleached, very· clean and free from bruises and seed cells. Baking Ponder. Buy well knovin brands such as Royal, Davis or Rumford. Beef-Chipped - Buy that packed in glasses. I t can be s tored better. Barley - Buy Pearl Barley. Bran Flakes - Standard advertised brands . Cocoa - Standard Brands, Bakers, Runkl e s~ Her sheys , etc. Cream of Wheat - Standard Brand. Chocolate-Sweeten ed standard bars for eating and uns11eetened · for cooking. Cherries-White-C anned. Buy well known brands in "choi ce" grade. Corn Flakes - Standard brand. Corn Meal - This comes mostly in yello~ , although in some places it can be purchased in white. Corn belt stat es may prefer the white. Flour - Made from Spring wheat Grade , pastry. ~ - Ca.liseyr na. The se come in small packages . Be sareful not to get small ones or black ones . Honey - Buy the clear white (white clover) strained honey in glass jara. Jam - Made from clear fresh fruit and pure sµ gar. Avoid compounds made of glucose and apple pectin. MiJ!s-Evaporated - Standard brand.· Macaroni - Elbow - medium size. Ma..yonnEi.ise Dressing - Standard brand. (Fancy Grade ) Oatmeal - Standard brand. (Standard grade) Pork ~pd Beans - Standard brand. (Standard grade ) ~ (canned) - Standard grade; Early J\Ule . Peac}les-Canned-S tandard grade halves. Penner Black - Pure. ground. �s . . t~ le Food Snecificat;i.Qn~ont'd. Prunes - C~l:.fornia , Suect, ~O to 70 to the pound. ~~aches -.Drit..d . These vary from 36/32 of an inch to 56/ 2 · 3 di~meter . The larger .s.c.:e. the better . Be 'Sure to bnu · l din dried peucl..es . ....., pee e Panc~ke Flo1:;1' - Buy st ndard brands of ready mixed. P~ddi~g tPo::aer s - These can be bought in many flavors , c oco a e is usually the most popular with Scouts Petti "ohns Breakfa st Food - A standar d brand. • Pc:. rika - Pure , ground. Puffed Hheat - Standar d Brand. Rice - Buy the 17:1010 grain polishe d rice-av oid br<_:>ken grain 54 br~d. - stringl ess - cut. or whole, not in puree ine ar - Pure cidar vinega r. ·. The follopi ng i terns arc knm.n to the trade as meat products and green goods. They cannot be kept very long and generally must be ordered from d~y to day, with the excepti on of pate.toe s and onions: , Apples - ~hese are for cooking , and should ther~fore be of the tart type. New York State is a good type for cooking . The Northne st apples are also excelle nt. Banana s - Firm, riye and from 7 to 8 inches l~ng. · it Bacon - Well cured, witl]. good streak of lean, - well to have sliced v:hen bought if possibl e. Bread - · The souare sandwic h loaf works well for camp. alls - Fresh.t he day they are used; the round soft bun type is popula r. Perisha ble Foods Specifi cations 55. Butter - Full creamery - 92 score, salted. Beef Roast - Prime western , heavy carcass , t o.ken from the chuck, boned, tied, and r eady for the pan . One third of a beef carcass is bone. Try to get solid meat. Beef Ground - Clear beef from the chuck ~ ith no bone or fat. Beef for Pot Roast - The rump roast works well for this , Beef Fat - Get good firm pieces of suet - some times r eferred to as leaf suet. ~ - string - These should be clear green in color, not too lerge, easily snapped and strung. Carrots - Clean firm stock - avoid wilted conditio n . Corn - Country Gentlem an or Golden Bantum. It cai~ be afforded 11hen 3¢ per ear or cheaper . · Cheese- itr11erica n - Full cream cheese - well aged. Chee se Pot - Usually best bought from delicate ssen. Cheese Powder - The type us ed for Italian Spaghet ti. Cookies - Plain sueet cookies . Avoid frosted or sugar coated Cucumbers - Clear, firm stock about 6 to 8 inches long and uniform in color. Chicken - Secure four to five pound chi~kens, broilers and roastin g grades. Cabbage - White, firm heads devoid of heavy outside leaves ~ - Strictly fresh, if availab le. otherwi se Grade A storage recandle d bef ore deliver y. Garlic - Firm and not too large. ~ - Pure pork lard. Crisco may also be used. Cooking oils ; are not easily handled . Lamb Roast - Secure leg of lamb. This means from not more than one year old animals . Lettuce - Head lettuce , firm, good color and free from •iilted leaves. · \1ilk - Grade 11 B11 loE:>se or in bottles , with 5. 6 percent butter fat. Do not accept 1f temperature ~ is over 50 degrees F. Oran~es - Domesti c. 200 co'lint .to the crate. Onions - Domestic, white, firm and not too large . ~ - Good firm stock, uniform in color, avoid too ripe or !wilted. Potatoe s - Firm, not too large, nhite and clear skins. Avoid b'U;ying old potatoe s uhen ne\: stock is on t~ market. �The back and two ends may be covered with old teble oil cloth and for the front a curtai~ of the sar.:e material . Sausage - Pork mixed Tiith some beef. About seven :to eight links to the pound . , Tomatoes - Full red color, no green spots, and firm. Turnips - ~hite , firm - avoid wilted stock. /.'~ Here is a rnor6' rustic type of shelving. lilso a chance :for Staple foods should be .stored of£ the ~-ilnd, - in rea~on­ ably cool places free from dust and nrotected from r·at.er ~ - Illustrati~n sho..-s a simple arrangera~nt of shelves with back closed and movable curtain in front. \\hen you bey the food~-get tbree or four packing boYes f r om -the merchant and set them on top of ee.ch other..: as sho\"Il belm· and rumg curtains of burlap · on the front. -------- ~ · !mots ~ ~~_:...~A~~--~--~~~~--.,p.-...__ / :<f I-? ~~ /· ~;///#~~if ,!L.: l '0;- lashing. ~~ 1 ,... ,. . . Shelf widths are usually 12 11 to 15 11 and three to four feet long . . success. T!ris type of cooling apparatus requires rapid evapIt will not be of much henefit in low,m~ or humid sections . oration to be a Euccess . -T Another scheme for shelves hUJ:€ ---- ~~~...i ; ft ;:,--; /~<,,- Pe:ri~bable Foods - Here we have the problem cf !:la.inw.iti..,.~ lm:er tereperLtures than the surrounding a.U-, particule.r::'..y fo_ milk, butter and meat. Every effort must be put forth to keep these all below so° Fabrenhei t . ~.uch of the success depends upon the humidity in the air . llliere the air is dry and wi.>:id blows the so called "Desert Refrigerator" rill be a ~- <~i': 211d /~~,i t; limb. I J ( '· .f)-~~~~ j, • �8. Coo · Storing and Keeping Food · Gear 39. In camp three things are done, frying, baking and boiling, therefore, gear to do these things are necessary . meal to be a good one, must be served in such a manner as to be a continuous performance from the 'first dish to the last. This means that enough gear should be on band to make this possible. The following table will show uhat is needed for the normal breakf'ast. (Morning Meal) Stewed Fruit - A boiling pot - a tablespoon Hot Cereal - A boiling pot - a table spoon Flapjacks - A m.ixi.ng pot - a cookspoon; a frying pan - pancake turner or table knife . Beverage - A boiling pot - a tablespoon ·us~ above the water line for butter and Sl.lIU.A s helf J " . thing and d n olace alongside for milk and th lar food, . eeedi -: t.hat -:zy- be plac i n po o er s . ts and cans. .A few board~ fo_r. a co- ver . is a ground cellar: Of course, you must take nnother _ .._ f i l l ~th vra.ter \'lhen it r-o.ins. · type it aoes no., ,, ... care to oa.i;:a sure . ..... hillside it is easy • E you ha~ a con~S!Ufnt {;2;d;~.,., '}:!-/af:. 6rec.1,,d . . ,_.;/: ,~/ £ 'l I,/;~"~ · · .· / ---- . ~~ . : f!' ' I .ifielvesfi J~ Tj~e .~ · I ., '~Jr· ·. ,,·,'. "'~, , <J· ,.· - ,, , .::-.I ~ ,7_.,.. · · ,~ .., . ,~ " • ' : ~I - , ~ : .. / / ' i !· (Noon Meal) Roast Beef - A bake pan - a small butcher's knife and neat · fork. Brown Potatoes - Ref'lector oven - a peeling knife and cook spoon. Hot Vegetable - A boiling pot - a tablespoon. Dessert - A mixing pot - a tablespoon a bake pan or pot r efle c'tor oven Beverage - ..\ boiling pot - a tablespoon. (Evening Meal) ' . . . .~.. J>ll..)/IY v ~. f f ' ': _i7r1 ;,'°fc . rtl"Jl°i:f' i l camp . site · ermanent Counc Of course, i f yo~ are.-.:1;1, abp thsre in a ·more or less then many of these things W.,LI....1. e per::?lallent uay. t thetn warm up +"-.;....... ~ never to le · · i.f you To keep perishable ~s . . • tate to use . ice . er e 50 degrees Fahrenheit. Do not bes~ used snow .o.r g1ac1 . &m get Primitive Calllpers have aiways ble Ha.sh on toast - A boiling pot toaster. Tomato Soup - A boiling pot - a Canned Fruit - A can opener - a Beverage - A boiling pot - a ta a tablespoon - a bread tablespoon tablespoon lespoon Compiling the ma.in cooking utensils r.e have: 4 cook pots 1 can opener 1 cook spoon 2 fry pans 1 bread toaster l meat fork . 2 bake pans tablespoons (several) knife �e_b ake pans nee d tire Tro op. F.ach e pans erer ore th 1 . de x '2511 ong or "' a ua.a· ~ to be big enough to e cook or t he -o . a hav to ht oug camper e .;!Z ll 1r>x 511 x 211 piec P f ,, • d er t VTo pan s 2.;i,11 sho uld be eith eep x 9 . 2 ... , 11 ong l our pan s 2~ deep x 9 11 wid e x 18" be bui" lt t o accomod at e The refl ect or oven vvi ll have to b z 7» d she lf ~II pan a e hav eep ;y .., 2 refo re sho uld SQ pan s, tJ1e . t ayou · l a l as B tch as wel l .• . e QW is a per spe ctiv e ske ,, r. ketcQ;..~ this piec e of gea ~ 7 __ ___ ___, f 1- -- -- · 1 . - 16 !Ill II l - 18 II II / . · J/ ""-~ . ~(] · ~ 1 - 12 qua rt pot II 1 - 14 II sto ck, stra igh t sid es, These pot s are bes t if of tinn ed in pla heavy wir e ba;Lls. The ear s for the bai l rive ted on, and id fric tio n fit lid s. You lid sho uld be a slip on cov er. Avo . Below is a cro ss sec tion hot are can •t get them off when the y thro ugh the pot . r-~---~- ·~------- / C . ---. ~~ turn ed over and rive ted and a wire The tong ues are to be hing e thu s: lipp ed thro ugh to make a - ~-;r l?ivefc:1_, &111&.P. .pot ins ide a iarg Gn aboVS• - �The hinge wires at "E" and "F" remain in place, while "A", "B", "C" and "D" can be taken out and the oven will fold. A plain sheet of tin may be used for the oven shelf with an angle ledge on each side ~ ith a flat strap brace in the center. It is really not necessary to have the shelf tin , as the bake pans will rest on the two ledges and the center support. The whole oven may be developed as two lBi " ovens if desired . The frying pans should be 12" in diameter and have rings handles in r.hich to insert· a >moden handle in order to the 00 keep away from the fire , . . Where the camp is running for one or mo:r.e wee2.:s, all tin cans, particularly the ."gallon11 or No. 10 size should be saved. They make good bean pots,- etc. No . 1 1 s, 2 1 s, 2i's No. 5 cans m&ke fine drinki:gg cups . ~cellent· small bake pans are to be made from the flattened out sides of the No. 10 tin can~ l - 12 14 1 1 1 1 - Tlie cook spoon should be 15 inches long The meat fork should be 15" long. The bread toaster or wire broiler should be 15" square. The can opener should be the type that gets a ~U.:chas e by puncturing the · ceh-ber of the can and cuts vn. t.1 a circular motion, i . e ., rf ~t, m '/ e tf7 e.. I Miscellaneous items may be added, such as egg beater, sharpening stone, measuring cups, etc . etc. However the above are essentials. • · ~ater buckets are essential - These should be 14 Qt. alvanized and six in number~ One may be reserved by each atrol for washing dishes. , ., qt. pot 2 - 2J. 11 ......:~ _..--/JJ1( rfoblc. ,, . Making a summary of the : ~ook gear we . have the following . ·_. 1 - 16 1 - 18 ~ ~ and 1 2 - s - II It II If II II x 9 11 x 56 11 bake pans ~ 11 x 57" reflector oven 15 11 cook spoon 15 11 meat fork 15 11 x 15" Toaster 12 11 diameter fry pans · 14 qt. buckets 12 11 butcher knife 1 1 - can opener ~ - Tablespoons to be used for the pers~nal m~ss . kits of Pat.rol on duty. ~ersonaj: Mess Kit should consist of: 1 - 1011 plate 1 - cup 1-bmd 1 1 1 1 - tablespoon · teaspoon knife (table ) fork . �Washing Dishes This job should be performe d qy each Patrol assignin g two Scouts for a meal or a day. The "clean up" the fire detail should see to it that the 18 quart pot is put on full of water as soon as released from cooking and before the meal is served. This is .rinse water. Each Patrol should be furnishe d with a deep-fat wire frying basket. They scrape their dishes ~lean of all garbage first, then wash them sight clean after which they place them i..'1. the wire baskets and "souse" them up and down in the hot water in the 18 quart pot, and then place them to dry without using a tonel. Food Cost Accounti Conttd. 45. . . ~ - do not fail to take inventor ies' of food a d / · and carefully . Use the foll owing ma~e t~em hones.t ly orm, which is easily ruled. CAMP FOOD INVENTORY TROOP- NO. .. CLOSING AS OF .. . FOOD COST ACCOUNTING The cost of food should be calculat ed at close of evening mess each day on a short term c~p, and at the close of each tv1enty-f irst meal for long term camps. Of course if the camp closes before the 21st meal, then at close of last meal served in camp. Under the plan outlined in this pamphle t, this is the duty. .of the Assistan t Scoutma ster in charge of Physical Arrangem ents. He may, however, as a matte!' of educatin g .:..•·- .'. Scouts in the routine of Food Cost Accounti ng, elect, if the Scoutma ster (the policy directin g office) approves , to have a Scout Quarterm aster designat ed in each Patrol to figure this cost for the time his Patrol is responsi ble for cooking. The respons ibility for correctn ess is still the Assistan t Scoutma s.ters. It is, however, r10rth the effort. Firsti get a bill for every single item of food purchased. If food is donated in bulk, put an estimate d price 0n same. (In case each Scout brings his own food cost accounti ng is not necessar y.) Second - Keep a strict account of the number of meals served each mess. Do not count complim entary meals - only count meals eaten by those who have to stand the cost - or whose meals will be paid for. BY A.S.M. BY Q.M. . MEAL ., Sheet No. - .. PATROL ' .. DATE . .- .. ITEMS ' Qty. ·Pack- Unit age Price Extension .. .. ---- l----\ ... ~~~~ TOTA L �Food Cost Account - Cont'd Fourth - compile fo-od costs on the following form: . ; It is fully r ecognized that ther e are other very good ways of carrying out t he pr oblem of feeding a Troop of Scouts . This pamphlet however , has been written in an effort to develop full y and logically, one method , to the end that it will be a guide and will contain the essentiei.ls, which are : MESS REPORT Troop No . Patrol Name :U:PORT dLOSING AB OF MEAL Number meaJ,s served Scouts Officers Pav Guests hATE · 1. That a Troop cooki ng its own mea.ls is playing one of t he most f asci nating games in Scouting . DATE Remarks-Visitors.Et~ .. 2. That a sound scheme of org&nizing the details is most important . 5. That menus and provisioning are basically a matter of s ecuring vari ety • --· - 4. That t he greatest ad~nture comes from cooking over open fires. rotals 5.That elaborate cooking gear is not neccessary. J.ltVENTORY FOOD BEGINNING PERIOD----------.......$ [i'OO.I) PlJRCHASED DURING PERIOD---- - - - - - $ rOTAL FOOD AlAILABLE------------- --------~ uESS INVENTORY CLOSE PERIOD------------·) POST OF FOOD SERVED THIS PERIOD---~------$ Harvey A. Gordon J!l(tf- - KI. C' tJ n · :Z. /I- , ) + {No Meals Served) - (Cost pe+ (Cost Food $ i;neal ' 6. That knowing how to figure costs is not only desirable, but the ess ence of teaching practical economics . ) 21 x (Cost pet mea,1 Asst. S. M. ) =- Cost per Week ) ~ti//' _SU. 7.0\'\,... l!c ~. Patrol Q.M. If buying from Local Council Trading Post 1. check your bills against his l edger when making up this report• I: I ! i I �~'l--- ~-~~ ,,a/t:fl'l/ ~ ~"""~ ~ /S'/Y ~ /'}1/"~. /S°7f % ~~·· · /c5"6.m ~ /.r-U. ~ � Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Chickasaw Council Publications and Papers Description An account of the resource Contains miscellaneous publications and papers by and about the Chickasaw Council. Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Text Any textual data included in the document ... . • C..ON\Ml:SS A·R'< COO~l~G G>E.A~ FOOD C..0'5T -°'CCO\.JN\\N6 ' . . ... f OY .scours:· GF AME~ \CA . " ...... ' ' . • I - This little book is written for Troop Officers responsible for dire"'tj -:s ':!.- i Troops in cooking ov-:r open fire::i an over-night, vreek- eud , camporees and lo!lGe term camps. It is designed to be equal]y appllcable to e Troop when a Patrol cooks each day for the .1 .. 0::.e T;.~oop , or Patrols cooking for themselves a part or all of their meals. The thought behind this t ext is that nooir..ing daily in camp for oneself and Scout .aee'Jcfat3s i~ ··.~ ~ as much a part of the Scout Program as sig~-mling , first aid, nature study, tracking and all the o~hF!r ; r ::'Jl!lpl :.r,~1lllE:nts of a real Scout . Cooking is chemistry. The test tubee, retorts, filter cloths, and other laboratory appar:it11e .<>.rP. rF-placed by pots, frying pans, ovens , spoons , knives, fork.:> r.iL....::urir.g cups and other cooking gear. For formulas we use recipes . Cooking is chemistry because we are actually chang.:.ng the chemical composition of raw food into another form ma.king it inviting to eat. · A Troop, a Patrol or a Scout ~ble to cook is a long , long way on the road to being self reliant. The scheme outlined in the following pages is such that no Troop Officer should ever be found guilty of doing the Troop or Patrol cooking himoelf and thereby depriving his Scouts of the opportunity of becoming self dependent and experiencing the self-esteem that comes from mastering the art of cookery in the out-of-doors . This pamphlet docs not cover "stunt" cooking, but the fundamentals of producing substantial and edible mee.ls in the open, by practical anc1 aound methods througa the Troop and Patrol organization. Everything that goes well has behind it a good. organization, be it a great commerc ial institution, a winn ng football team or a "orack" Scout Troop . Each operation 1D1Wt have some 2 . particular person responsible for it, some person to see that the right thing happens at the right time and in the right pay . l":lhe follou ing c '1 art covers the Troop cooking: r-=----~,,;- -r --- !------ ,---------,-- - -------- ,- 1 - • .,_ ,s '- 'J' I -:-,..,.,r .... - ~ 1?,~o / l Aac . • -~~,,/'; .}-Jc .. < ,o.~'1 J' . <- _. ,. ,. jC. "'' #'"71 I II~-:~~ :~ Ii Ccc.kt.411r F~/ Or anizatio Now a look at the organization chart shows that while the Scoutmaster has "control" h&-does not have c harge of the actual commissary, but looks to an .Assistant Scoutmaster to carry this responsibility, and this of~icer discharges his orders and instructions tbrough the Senior Patrol Leader who sees to it that the four Patrol Leaders get their _Patrols properly assigned to do "the actual details~ Even the Patrol Leaders do -not stand by and tell first one and then another Scout t1' do this and that, but pair them off for a meal or a day _giving each pair a specific part of the job. The Scoutmaster, exercising his responsibility a s control officer, decides wh ether the Troop shall cook by Patrols or a Patrol for the Troop and whether for a day or a deal . Thi~ he comi:runicates to the Assistant Scoutmaster, who at. once arranges to issue food accordingly and advises the Senior Patrol Lead£r of the arrangement. The Senior Patrol Leader advises the Patrol Leaders and checks as to assignments . Thus the burden of the job is distributed to the whole organization and everyone k;nows what he is expected to do . There is no distra cted Scoutmaster in this Troop bending over a fire trying to cook for the whole gang; no shouting of -o.rders and running to and fro or asking questions , or three or four persons doing all the v.orlt and the r emainder loafing about uith nothing to do; because the control (Scou master) has plenty of -time to think up something t:or everyone to do and thereby keep them happy. A glance at the ch2rt, with advice that they are to cook by Patrols 11 meals around", and the Patrol Leader kno·s that Nos. 1 and 2 are cooks for the ..first meal, Nos. 2 and ~ fer the next and so on. If' the order is a Patrol to cook for the day and the cha.rt shows 1.hich Patrol and the other three Patrols get something else to do. · . - The job of the cooks is plain. They- get the menu f'ro~ the Patrol Leaders. The Assistant Scoutmaster already ues f'ut-nished it to the Patrol Leader, as well as the food list, which the Patrol Leader turns over to the Q •• 's. The Q. M.'s are responsible for bringing the food from the coIU!:lissary . The P.L. lines up the wood.and water "buddies" ho get these supplies and start the fires~ The Clean-up Scouts don 't have anything to look ~ter until the aeal is over. Then they wash the dishes, poll.~e the dining a.cd kitchen area, and dispose of the garbage. This rocedure changes in one respect when one Patrol cooks for ~e .hole . Troop, and that is that.one pair or.scouts from . each Patrol uash their Patrol's dishes. But t.ae clean up pair 1 the Patrol on duty is responsible after the three off-Com- ~ssarJ Patrols pairs have washed their dishes and cleaned ,;heir table tops . , en a Patro1 is on duty the P.L. may not leave the kitchen area until the wo rk bas been inspected by the S.P.L. and he forrr.a.l.1y dismisses him. A Troop out for one day or weekend or overnight, sho1:11d . Patr l. to a: meal or if cooking by Patrols, assign assign a. f o buddies to ~coting each meal ' and rotate the a ne ~ ~<T'l,1~~ order on the other duties. If out f~r . others in rvs~ 1 duty each day is good practice.Tb.is ra.l days - a Patro on d +--T s~e~ . ' f ed to the Patrols that are off u .. ,,: gives grea-rer re om The A.S. • should give the S.P.L. a time schedule,' sioilar to the following: 6: 50 A. • - Wo od and water ~ir on job. '7 : 00 A. • - Cooks begin Morning Mess. 8 : 00 A. • Serve Bre~ast 8:30 A. Clean Up Pair 9• 00 A. ·. Q. rs Draw Food 10;50 A.·• .ood and water Pair and Cooks l2: 5 o P.M. - 'ioon Mess 1:00 P.M. - Clean Up · and Cooks M P.ood and Water Pa.11' 4:00 P. • - · F od for Morning• 5:00 P.M. - Q.M.'s Draw o 6:00 P. Evening Mess . 6:50 P. ·• - Clean-Up Squad Ai:,f. <:>r:·')}_ i nP' Food Sunnlies s. Foocl ~onsists of tno classes, one "perishable" and the other "staple." The perishables must be assembled daily , while the staples m:y be assembled for longer periods, provided a satisfactory place is available for storage. Scouting tenure is prof01.mdly affected by the ca-mping program, for here, more than in alnost any other activity is the Scout a.f'forded the opportunity for adventure and romance. Therefore, it logically follows that the greater nu.n:ber of Scouts that can be gotten into camp the better are the chances of meeting the Four Year Tenure Objective . It naturally follous that the more flexible the met.hods of getting to camp, the greater the number Scouts who can :o.eet these conditions . It is easy for leaders to say "pay so much money and food will be provided . 11 But many Scout parents have food, but no money. If they can provide the Scout filth =ood he can come to camp. Again, almost arry Troop can furnish staple goods from home, through donations, or otherwise, for several days caep, but find great difficulty in arranging daily deliveries for perishables. The logical thing is for the Local C01.mcil to provide these things through a Camp Trading Post. This can be done on basis of Troops filing orders the day previous for bread, butter, meats, milk, etc. In this way no surplus accumulates and no loss occurs. Much care must be exercised in preparing food lists for food to be assembled from homes to the end that quantities are expressed in terms that mothers can measure. For instance, "a pound of flour" is a bard problem to solve in most hoi::es , forsmall scales are scarce, but "a pint of flour" is easier, and "a pint is a pound", and easier still is, - "tuo cups" "for two cups are a pint." Use connts for prunes, apricots , dried peaches, etc. Six medium sized prunes, ten apricots or eight dried I I . ~se6.llr.g F ~ Supplies - Contd. :pe.E~-es ar: a g s e...TV'...:ng !'or a eal. Talk about cocoo in t.e_"T"::!S -=- "'"'!'.: g ~r ns :full, and ~..rtter for a dcy the size :: ~ egg. ....::!ese a.re - ,,.., surer.en ts both oother and the Scout :a:__ - • -~ ~eir ~...gge. ?..ood .!.is~ are gi van furl er along in this pa!Ilpb,let in n:::ec-~ ~ ti~ =er:. - Here ~s ~"'"e a ~ot of the- "it can't be done• sort of ·peJ?- e CL.!lCLe ;;-).+ g : e e, ~o": rl.Oii t!ley .are sure -they have h!' _g:.. ~ -.:.....e"' T" f"" .,..a llbig Bertha. " r.ell, remember, "the bigger ~a= ~e, the harder t hey fall." :"nere are a fe- co....._'On sense rule s :for menus that put ~e ~ar n. th.a road. ariety, :fi 1 1 j ng :foods, :foods that will .:::ee]:1 the boa-els free, and g ood. plain deserts to leave a . '01.easan~ ai:"'ter taste. Bone--building f'ood, like calcium in good ~ ' end ena.7157 supplying .food with plenty of phosphates and ?!: spnorus. a.:-i.ety s pells the ansner for all these things. · -:.~ A, .B C etc. a.....-e not all contained in any one kind lo::- :f<>x, but in =aey dif'ferent ~ of :focxl. Then there is t his ratter of calories. Short term camps ~ the :irs:: 4-To or three days at the beginning of a long term ca.!::D raise the dem.nd f or ouanticy (increased calories}. During ~ t=rl s period Scout.s ?Jil.i dem.nd about 2<J'/; l!IOI"e .food than the? ~ n.:1r:::tl.17. About 5600 calories during these -ti:..es am about 3000 Di:?en things sett.le dmm . If you want to go into thiS deener !icy E<l~-d A • .uocke's "Food Values. • Its not -expensive be~een ··· _. 25 and -·1.Eo, depending on where you get it. In oroer not to be able to tell the dey of the week by f'ood served, set an eight day menu instead of seven. But Troop oi':ficers say, "ii'e can't learn all t.his, we }lave ven't u.. • They are right. However , they CSJ1 do this• TheY - Co!lt . 7 c:a.n learn to know that a menu rrust have certain T.hings in its make-up, such as variety, proper balance in fats , ca.rbo~ dra~es and proteins, the prope:- nur'.!ber of calor:€s per dcy; that it must contain -the vari ous vita:::!ns, keep the bowels free , and be tasty. The]" should s elect a r:.enu and assure themselves tl::at t~ persons developing it ~ve a ca::pil:g background and are authorit i es on the subject, and then see to it that the necessa.-ry f ood i s supplied anc: used to c~ out. :ams FOOD LISTS There are give~ on the folloting pages , menus for eight I ~;;s • The at~~t has ~ear;. '.!l8tle to have these cenus co::ply with the abo7e s pecifications. The (l) numb e r s _in f ront of eac ite;;i refer to the nllI:!bers of the reci pes for cooking the various iteI:lS of These are to be f ound on peges l -z to 52 :_nc _usive . food . · T'ne food lists are built U!> f"or ten pe!"sons as a oat ter of convenience in f iguring qua!l~ities for nU!:lbe~s of campers above and helm:- the anounts given. Rarely if ever will a food list computed for any given nUI!lber natch the ' number actually in cru;;:p . There:for e , if the nm::ber is 6 it is easy to take 0 . 6 of the quanti t i es s hown for ten and equally easy for 24 to deci.l!lally .figure 2.4 of the quantity . Of c~urse for several meals or days i t i s only necessa_ry to multiply by the number of each morning , noon or evening ::::ieals to be served in order to get the total !'~od needed . I ~ 41 ~)S t e wed Apr i cots Oa tmea l 4 Ba con & Eg gs ( ) Br ead & Bu tter 19 Coc oa FOOD LI ST Apr i c o t s Oatmeal Baco n Eggs Bfead Su tter C oco ~ Sugar Salt IJ i Ii< MO R:< ING 1.2 lb. 2 lb. 2 l b . 10 only 3 I b. 0 .6 j b. 0. 2 Jb... 1.5 lb.. 0.4 l b . I Ot. f 51} Prune s 2 1 Cr eam of Wh ea t 3 3 Bo il e d Eggs ( ) Bre a d & Butter J 9 Coco a FOOD LIST Prunes Cream of l'lheat £99s Bread Butter Cocoa Salt Sugar Milk I lb. 0.5 I b. JO only 3 lb. 0~6 I b. 0-2 lb. o.4 lb. i .. s lb. I Ot. Saus~ges & Onions Peas Bi:-ead & Butter Rice Pudding Milk FOOD LIST Sausages Onion~ Pe as \ r?2 Br ead Butter Rice Ra is ins ~vv~r Can) 2 lb. .25 lb. I only 3 lb. 0,6 lb. I I b. OS l b. .5 IJ, 5 qt. 111£NU NO, 2 (10 Ca•pers) NOON ( 7) Beef Stew with vegetables {25) American Cheese Bread & Butter (21) Bread Pudding Milk FOOD LIST Beef (Rump) 4 lb. Potatoes 10 only Carrots 5 only Tomatoes (#3) I Can Turnips 2 oniy Onions 2 only American Cheese 2.25 lb. Salt 0.4 lb. Pepper O.I lb. Bread 3 lb. Raisins 0.25 lb. Milk 5Qts. Butter 0.6 lb. Vani 1.1a(Small) I Btl • (73) EVENING Split Pea Soup Pork & Beans Tomato Sauce Bread & Butter Cakes Tea FOOD LIST Spl It Peas I lb. P 9 ork & Beans(#2Can) 2 only r e ad 3 lb Butter o.6 lb: Cake 1.5 lb. Tea .75 lb. Sugar 5 lb E~ap.Milk (Can) ·1 oniy Milk I Qt. F P 1 epper O.I lb. 01:1r O, I lb, Onions 2 only EVEh lllG (47) (16) Macaroni & Cheese and to•atoes Biscuits Butter JH Milk FOOD LIST lacaroni Cheese Tomato Soup(ll) flour Baking Powder Salt Lard Milk Butter Jam 1.5 lb. 15 lb. I Can 2 lb. ~ T.P. I~ T.P. o. lb. Qta. o.6 lb. I Pt. -- MENU NO. 3 (I 0 Campers) 9 . MORNING NOON EVEN ING (~~) Stewed Peeled Peaches im Roast Lamb ~~~j Cold Lamb Ralstons Breakfast Brown potatoes Pot Che ese Food Stewed Tomatoes Rolls & Butter (36) Flapjacks Chocolate Pudding (73) Coo k ies &yrup Bread & Butter Te a Butter l&i lk Milk FOOO LIST FOOD LIST FOOD LI ST Dried Peeled Peaches 1.2 lb, ~~Iat~ c~amb 5. lb. ~ ~~ 8 ~e~::b 2 .5 lb Ralstons B. food 0.5 I b, 20 on I y 1.5 lb Pancake FI our I lb. Tomatoe s~#3) 2 c ans Roi I s 20 onf, Syrup I Pt, Pudding owa er 2 Pkgs . Gu tter 0.6 lb Butter 0.6 lb. Bread 3 l b . Co okies 0~~5°7l: Ml lk 4 gt. Butter 0.6 l b, lea Sugar I lb. Milk 3 qt. Su Tar o .5 lb Onions 2 only Mi k (Evap . ) I Can Salt o.4 lb. ,- MENU NO. 4 (10 Campers) I MORNING ~ ~ ...... - . NOON EVEN ING .. (61) Oran9es ~H~ ~~ir:diP~t~ t~! :s h g~~ Ba r ie~ S ou~ ~~!!~f~~~11 Food Scram lod ~g s ( 10) Ba ked Canned Pe ac hes Br ead & Bui; er Creamed Dried Beef Bread & But~er ~~l Rice Pudd in g Bread & Butter Milk Head Lettuce . (19) Cocoa Mil k EOOO LIST FOOD LIST FO OD LI ST Oran9es (Small) 10 only ~T~~r • 1~ I~: R :~!~Y 0 ·151 ~ : Pettijohn B. Food o.5 lb. Dried Beef 2 lb. Paprika Onions 2 only Bread 3 lb. Onions 2 only Flour 0. 25 . l b, Butter 6 lb. Gari ic (Sm a. 11) I only Soup Bone 2 lb. Cocoa 2 Hi. Salt o.4 lb. Eggs 15 onl y Sugar 1.2 lb. Potatoes 20 only Rice l lb. ~m· Milk 2 cans Bread 3 ib. Ra isins 0.5 lb. I Ot. Butter 0.6 lb. Lettuce 5 Hds Milk 2 Ota, Mil k 3 Qts Be ef F ~ t .25 lb. Lard 0. 25 lb . Sa lt 0, 1.f lb. 10 MENU NO. 9- (10 Campers) MORNING i~3181.} Stewed Figs ., Cornflakes French Toast Syrup Milk FOOD LIST Figs (Dried) Corn ttakes Bread Eggs 1. 2 lb . 2 bx . 3 l b. 5 on ly I Pt . Syrup Lard Milk 0.25 lb . 3 qt. NOO N Chick en Gr avey Steamed. Rice String Be ans Hot Bi scuits & Butter Cotta ge Pudding Milk FOOD LIST Ch icken Flour Ri ce String Beans( #3) Baking Powder Butter Sugar Eggs Vani I la (smal I) Sa l t Milk 7.6 lb. 2 I b. I lb. 2 cans I can o.6 lb. J lb. 4 only I Btl. o.ti lb. lj Qts. MENU NO. 6 (10 Campers} MORNING 1 2) S~ewed Fr esh 0 Ap p les 6~1 Puffed Wheat 68 Sausages 57 Pan Fried Potatoe s ) Bread & Butter ( 19 Cocca FOOD LIST Ap¥1 es (Fresh) Pu fed Wh eat 15 only I Box Saus ages 2 lb. Potatoes 20 only Bread 3 lb. Butter o.6 lb. 1.5 lb. SuT ar Mi k I qt. NOON ( 8} Pot Roast SS) Brown Pota toes 49' Peas ) Br ead & Butter (35 ij~f/loat. FOOD LIST Beef 5 lb. Potatoes 20 only Peas #3 2 oans 3 lb. Bread 0.16 lb. Butter Salt o ... lb. Miik 5 ?t. I b. Sugar Eggs 8 only Vanilla(Small) I Btl. Onions 2 only Lard o.s lb. EVENING (6 7 0 0 ) Potato Salad ' { ) Scalloped To• atoes Bread & Butter Bar of Chocolate (?I) Te a FOOO LIST Potat oes 20 onlf Eggs 5 on y Mayonnais~(Sipall) l' bt . Tomato es \13} 2 cans Bread 3 lbs. Chocolate 10 bars Tea 0,75 lb, Sugar OtS lb. Evap. Milk I can Salt G.2 lb. {~} ( 6) EVENING Scrambled Eggs Baked Potatoes Onion & Cucumber Salad Biscuits & Butter Milk FOOD LIST Ep• Po atoes{Lar;e) 15 only 10 only 10 only Cucumbers S only Onions Vinegar I OZ• o.4 lb. Salt 2 lb· Fl our o.s lb· Lard Baking Powder 8 J.P. o.6 lb· Butter 3 Qts. Iii lk ,,. .... MOR NING - - Bananas Ric e Cr ispi es Scrambled Eggs Bread & Butter Milk FOOD LIST Sa nanas L.Rice Crispies I Eggs Lar d Bre a d Butter Salt Milk MORtHNG 10 -c>l"'ly I Box 15 only 0,25 lb. 3 lb. 0.6 I b. .ti lb. 3 Qts .. hU Stewe d Dri ed Appl e s Bran Fl akes Fried Corn Mea I ~~M Mush Honey Cocoa FOOD LIST Dried Apples Bran Flakes Corn Meal Honey Cocoa Sugar II ilk Lard o.75 lb, I box I I b, I Pt, 0.2 lb. 1.5 lb. I gt. 0.5 lb. ME NU NO. 7 (IO Cam oe r s ) 11. · NOON EVEN HJG --------- -- ----------------~ f 131 Ro as t Beef 59 Bake d Pot atoes 49 Pe as Br e;t d & Butter (27) Canne d Wh ite Cherries Mi lk .. FOOD LI ST Beef . Potat9es) Peas- \#2, Bl"'ead Butter · · Ch erries (#1) Mi lk · · Salt 5 lb . 20 only 2 cans 3 l b~ . a.a l bs . 3 Cans · 3 'Qts . 0.2 lb. MENU NO. ~ ( I 0 Campers) · • , NOON. , !Aeat Loaf !ffl Bo iled Potatoes Corn & Cheese Corn 13read . Canned Peaches · Mil k . FOOD LIST Beef (Ground) Potatoe s Sa lt Corn (#2) Pep per Cheese . Bacon . Corn Me a l Flour Eg gs Ba king Po wde r Lard Pe ach es (l/3 ) Milk Butter '230 l b . on ly 0. 2 lb . 2 cans O. I l b. I l b . I I b , I I b. 1.5 lb . 5 onl y I can 0.5 lb. I c an . 3 Qts. I I b . f 9 j Cold Roast Beef 57 Fried Potatoes ~5 Lettuce & Tomatoes Bread & Butter Jam (lJ) Tea FOOD LI ST Beef 2~ lbs. Potatoes 20 onl y LaP.11 0.25 lb. Lettuce 5 Hd s , T om'l·toes IQ on I y Mayonnaise ( Sma I IJ I bt I Bread 3 lb. Jam I Pt. · 'Tea · 0.75 ' lb. Sugar 1. 5 lb. IAi lk (Evap.) I can EVENING Hash on Toast Mashed Potatoes with che~se Powde1 Cole Slaw Hot Biscuits Honey Milk FOOD LIST Beef Potatoes Cheese Powder Cabba~e Milk lEvap.# I) Flour Lard Baking Powder Salt Honey Milk 2 lbs. 20 only 0 . 25 lb . 2 Hds. I Can 2 lbs, 0 . 5 lbs. I can 0 . 2 lb. I Pt, 3 qts0o MISCl •:LT.JIN" 1.0US H.F. ClPE 'f yp1:1 l . When v r opoonsful ar· referred to they mean lovel. 2 . What 1 often r f rred to us a tablespoon is r ally a d so rt spoon . Ther a.r toas .oons, dessert spoons and table spoono .. The la.tt r is not v cy common. A tableopoon holds thr t aspoons . 5. Tab of wolghts un meo.::; uroo : 2 T aopoons ••••••• • ••••••• • ••.•••••• • .••• l dessert spoon 5 Teas oon~ ••••••••••••••••••••••• . •••••• l tablespoon <!. Ta.bl ~poons •••••••••••••••••••••••••••• 1/4 Cup 8 T.!tbl • oon ••••• :. • • • • • • • • • • • • • • • • .. • • • • • 1/2 Cup 16 Toa.s po ond .: •.•• ~.: ••.••••••••••••••••.• l cup 2 Cups . . . • . . . . . . . • . . . . . . . . . . . .. . • . . . . . . . • . 1 Pint 4 Cup • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • . • • • • i Qu.u.rt , 4 Quo.1 .. ts . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Gallon 8 ·Quurts •••••••••••••••••••••••.•••.••••• l Peck Speck, pinch or dash ••••• less than 1/8 teaspoon 2 cups liquid •••••••••••••••••••••••••••• l Pound 2 cups shortening (Butter ,lard,oll, o tc.) •• l Pound l/'1 Powd Buttor •••••••• 1/2 Cup or 8 Teaspoons 4 Cups flour ••••••••••••••••.•••••••.•.•• 1 Pound l 7/8 Cups rice •••••••••••••••••••••••••• l Pound 2 Cups Chopp ed Meat (Pa cked) ••••••••••••• l Pound 4 . Contents of Canned Fruits and Vegetables: No. 1 Can (T all Salmon or Soup) •••••••••• l 1/3 Cups No. 2 Ca n •••••••••••••••••••••••••••••••• 2 1/2 Cups No. 2~ can •••••••••••••••••••••...••.•••. 5 1/2 Cups No. 3 Can (Small Tomato Cans) •••••••••••• 4 Cups No. 10 Can (Hotel Size or "Gallon") •••••• 12.2/B Cups : Sr nTo cream " means to mash and stir around until soft and : creaiey" so that it will blend easily with other ingredients. 6 ."To bring to a boiling point" is to heat until bubbles form and brel'k o.11 over the surf ace • to , "To simmer" to heat liquid until tiny bubbles rise b 11 7 • surface and break. To sinuner is to keep just below 0 - ing point . ) i flame or hot 8 . "To soar" is to hold (pa1~ticularly meat ~ t fro~ soakfat , until white. This keeps in juices or a 9. ~;~ ~;te" is to pour or ladle liquid over cooki ] 3 . to keep it moist. The numbors shown on the m~nu l n front of any item, refer to the menu to be used . No. 1 Apricots Cover quantity to be uo od with Hater and pla ce to soak overnight, wash before. They v.rill swell some , so give them room. In tho morning plt.ice to bo il in tlle same water . Cook until tender but uvoid ·gotting them Doft cnoueh to "butter" or "jam . 11 Add sugi.Lr to sweeten o.s desired. Serve · eis ht to ton for a ru"Lion . Flo.me to boil. No . 2 Stewed·Fresh Apples Peel apples, cut in sections about one-quarter inch · thick on outer edge . Bring to a boil just sufficient water to cover the apples . Put in sugar at the same time with the apples. Test by tasting in a f ew min:utes ·for sweetness . Add a little cinnamon bark and a fe w raisins . Cook until tender.Do not allow ~o cook t o a sauce. Cooking time depends on kind ana size - one half to one hour. Do not boil too ~a.st . Flame to boil. No. 3 Stewed Dried Apples Cover quantity to ' be cooked with water and pJ,ace ·to soak . overnight. Vlash before. 'They \vill sv1ell, look out1 In the , morning place to cook in the water they were soaked in ... Cook : until tender, but av.oid getting . thern soft enough to "butter." · Add sugar to taste. Serve eight to ten pieces for a ra~ion. No. 4 Bacon & Eggs Two slices of bacon and 2 eggs pe r man . Cook bacon in the frying pan - be careful, bacon cooks quickly - put in pan · without ¥n:y fat. Cook to a light golden brown. Do not cook crisp unless some camper requests his that way and then only for him. ,, 14 Reci es Cont1 d • . , i Bacon needs to be turned. When bacon is done place on a ipla te near the fire uhere it 11ill keep uarm. Now in the grease !fri ed out from the bacon, the eggs may be cooked . If you are new at breaking eggs , use the back of a table knife to crack lthe egg in the middle and pry the two ends apart '\": i th your fingers and drop into a cup-, and then into the '.frying pan. If !expert. tap the middle of t he egg ·on the edge of the fry pan and 1 pry the tuo halves of the shell apart. Eggs are fried 11 ~unny side up11 or 11 opened faced. 11 This means they are not turned over1 "Once ove r 11 , means fried on both sides. They should be turned v.<i th a taa le spoon or a pancake turner. They are also cooked n soft rt and 11hard . 11 This means the yolk or yellm·: center. Coals i for frying . 1 qt. flour 1 tsp . salt No. 5 Bread l tbs. stigar 2 heaped tsps ba.k ing powder. Mix the dry ~redients thoroughly. Then stir in enough cold water (about 12 pts.) to make a quick batter that will pour out level. Mix rapidly with spoon until smooth, and pour at once into bake-pan. Bake about forty-five minutes, ~r until no dough adheres to a sliver. Above quantity makes a 12 pound loaf (say 9x5x5 inches). For v-cJXiety substitute for the sugar two or three tablespoons.ful of molasses, and add one to tuo teaspoons.ful of ginger. No. 6 Biscuits (For 10 campers) 4 cups flour 8 tsps Baking Pouder . it Tsps s~t 12 cups m:Llk 6 tbs. lard flour baking powder and salt in a -pdot ~tdh stir Place, ' . this the lar , wi it all together rell. Now rub lll rub until :i:t is the back of a tablespoon. Rub, rub and P..ed ";)CS Co n~ !d all thoroughly mix ed • . Add milk slowly to m"..k e a set t, 1.0u"h. The mass should be kneaded 1·ith d ta'-'l2spoo11. Ta.l:El 0u .. , ·'Jf pot when kneaded i~to a well miv.ed mass and plac<.> 0 ;.-i .fl oured pape r placed on a l:oard and k.>J.ead :or a ccuplP cf ·l!l~l'.J utes . Now roll out with a tottle or tin can to about one, -h.'il.f inch thick and cut out with a can top. Wbile this has beP n g" ing on, fi~e i~ front of the refle ~ tor ov e n should be b-;.;ilt up and going in good shape with rnv<:: r c.t l E:tic ks of gooJciry 'hard wood in reserve to keep i t go in~ af t or ·the bisi:::u::_ ts a.,.e in. Everythlng· must be good anC. l; o ~. " F. i c. m' or ;rer: s e tt.3 bc.ke pan, put in the biscuits and place in reflector oven . Watcli them closely - they will cook fa~ter on the fr o~t side than the back - when they get brmm on tlle front turn the pan around. They will take about 15 to 20 minutes in the reflector ov~i:· rlhen _they begin to brown test t !1en with a splinter i nben tnis comes out clean with no dough adhering to it, they are done . " · No. 7 Beef ~ew First cut beef (or lamb) (4/5 lb. per rationf, into cubes about one inch square. Have a rrying pan on the fire \tl th hot grease into which you have pl a ced diced onions (abo':1t :f onion per rc>.tion); \V!:crt rimons are a golden broVl!l , put in bee.f cubes a.nd s ec:.:- the:r. vi"!i te, Now place all in kettle or boiler, cover with <!Old Hater, boil uo quickly un- : til meat is a].mos-'j tend-er., ffil a!! placed in boiler add salt and pepper to suit,. (P..:.prika also j f you nant real Hung arian) . When me a. t is right' put in a cd ced potato per man an.a. 'i.ir:/ . other vegetables such as carr0t::J, to::ia.toes , turnips,. etc. Keep covered with· uat er .anci. boil slO'\ rly until potatoes are soft. Remove and serve hot. ' No. a' Beef Roast In preparing beef for roasting use no water- in the pan. · Rub roast with salt and pepper before puttiag in pan. Place in the reflector oven vr i th a very hot fire for about 50 minutes. This will sear the meat and . prevent the juices .. ,.. from escaping. After the meat is seared, allo~ the fire to drop to about 2/B of the first heat and roast for rare about 12 minutes to the lb.; for medium, 19 minutes' to the lb:; and well-done about 24 minutes to the pound. If the meat is not fat get a good sized piece of suet ~hen it is bought and ske~er p~eces of it around on the roast to make fat drippings for basting. Baste about ·every fifteen minutes. No . 9 Roast Beef Cold By refeITing to Menu No. 7 it will be noticed that Roast Beef is on for noon , with cold roast beef for evening. Therefore, the whole quantity should be cooked at no 6n and one third of it cut off and held for the evening meal. This should be placed where cool, near ice if possible. Slice down thin and serve. No . 10 Dried Beef Creamed This requires a cream sauce, and here is what iB needed for 10 campers: 6 tbs. butter 6 tbs. flour l tsp salt Dash of pepper 4 cups milk Melt tha butter, but do not brown it. Into the butter sift the flour and mix thoroughly. Add the cold milk,salt and _ pepper. Place the fI"Y ·pan over a l~~ fire and.' stir constantly until the sauce begins to boil .. Boil for about tuo minutes .. Have t he chipped beef pulled apart into fairl.3 small pieces. Put the beef into cold uater for a second or two, then allow to m=ain, ·then stir it into the cream sauce and allow to simmer for six or seven minutes. Stir constantly. No. 11 Beer Meat Loaf (10 qampersl 5 lbs, lean beef gromid 112 chopj>ed onionb ___ .:a crumbs 1 lb. bacon diced l~ cups fine dry ;i~ 1 cup nour 3 tsp. salt 2~ cups milk J./S teaspoon pepper Fe:-!ip es qont' d . 17. Fry bi:l.con until lig}:t t:.rown e:111d crisp and then remove· pieces from the pan. Cook onion for a f et,- minutes in b&con drippings and add to this t he breaa crumbs and seasoning . Make a sauce of the flour, milk a:Kl bacon d:ri_'.">piri.;s . (See No. 10 for method) Combine all these ing:r:edients n ith the ground meat and mix thoroughly, using hands . Mold into a loaf to fit pan and reke with a medium fire for one and a half hours. · No. 1 2 Bread Pudding (10 Campers) 2 qts . milk 2 cups dry bread crumbs 1 cup suga.r 1/2 tsp. salt 4 tbs. butter 2 cups seedless raisins 2 tsp . vanilla 6 eggs Mix the bread crumbsj sugar, salt and butter, then bring milk to the boiling point (see item 6 , pace 12) and pour over the above. Four this mixture into the be~t~n eggs, mixed all thoroughly including raisins and vanilla , and place in a greased bake pan and bake ·~5 minutes or u..~til the pudding is firm in the middle. When puQning is partially set, stir well so the raisins ITill be all through t he pudding . No , 1 5 Beef P0·~·.· -·Roast For producing t ender, juicy pot roast over a camp fire it is well to start the process b~· tisir.g your frving pan . ' Place in the f rying pun; i:i. r a :.her generous amount of lard together with five ·or ~i;>~ chopped onions . When this is hot ' place the meat in th.is a:vid ::;car it. In the meantime hav~ your cook pot over the fire nith a s .. nall amount of ;1ater in it, probably an inch or so. As fast as the meat is seared in the frying pan, transfer it to the b0ile:r , 1711en all pieces have been transferred to the boiler, drain the lard and onions from your frying pan into the cook pot and cook the v1hole mass .over a slow fire for from two to tr.ro and a half hours. Care must be taken to s ee t ha:t the •1ater is kept in the bottom of the boiler at a height of one to one and a half inches, in order to avoid burning. Meat should be shifted from time to time in order to avoid burning . 18. Reci es Cont 1 d. No. 15 Baked Beans If you are in a hurry use canned pork and beans Open cans, turn them into a cook pot and beat them up. The• the set up on this basis. menu is Bean Hole Beans - This is a long job - not so much ut more of a waiting proposition. The follo~1.ng list f w~rk, required is not shown in the food lists. It is for teno ood persons: 1 Qt . Ylhite lfavy Beans 1/2. Tsp. mustard 1/2 lb. Pork 1 small onion 6 tsps. molasses 1 tbs. salt Soak the beans overnight and first thing after breakf t d~g. a pit 2 feet deep ,_~Y 2.feet lc;mg by l foot wide, a..~d ~~ne witn rocks (non-explosive kind). Light a fire in the pit and feed with hard wood until the hole is full of coals. ~bile this is ~oing on parboil the beans until skins loosen. Place four strips of pork in the bottom of the bean jur (a No. 10 tin or a cooking pot wi th a lid may be used) and sear a little ~ver. a flame. Peel the onion and place in bottom. Pour in the beans. Take a chu.YJ.k of the pork v1ith rind on and cut the rind every half inch a little, and insert beans to keep cut open. Mix molasses and mustard and pour over - add enough hot water to cover beans about 1/2 inch and put on pot cover. Remove coals from pit with shovel - place bean pot in hole, and quickly fill in aroUnd and over it with ~oals, and cover at once with about six inches of dirt. Set a marker over center of pot with a stick so you can tell where to dig. Let t~s stand until about two hours before the evening meal, then uneover, mix a level teaspoon of salt in a cup of hot water ~d pour over the beans. Recover and take out just before serv ing. Have a good hot rock handy to place over bean pot when you recover after putting in salt and water. . -::... ' l I 11 6"d/,,.f ~tKr.,, ... ~_J.L~..! · '· · '_I. 1-f ul- , . ~ · ~+-. ...,.,.,;..i"/-/,-7'/~/-,• .,..,-, - Coals -l ':' _ _ _ 11/n/e,,,,. /.eu.c/ ,!/, . · · r ' · "'\: P~,-K ·~;/;, r :,.,ti Oc: .t L,,, ,·,,, -; " . • -(... · ·-·--,-ft,,.): u .,fh ,.,~ ,el I (:I '/ . L e; #'f Io,, No. 15 Barley Soup Full issue of barley Cold rmter 2 tbsp. flour 4 tbsp . - water Salt to season 1 lb. bacon 2 onions Pepper Issue of bone 19. Wash and soak the parley overnight in four quarts of cold YTater . The next morning, add four quarts more of water, the bacon, bone and onions and cook until the barley kernels are soft~ Remove the Bacon, cut into small pieces . Strain the barley through cloth and save all the liquid. Combine all ingredients, re-hes.t ano. add tl1e flour and tl1e v:ater uhich have been well mixed. No . 16 Be ans - StrL~g Put the vegetables in hot wc..ter and \/hen half done , pour off the wa ter. Use oold but bpiled water to all pod vegetables. Cook until pods begin to open. A little vinegar in the water helps this process. Another way to cook vege- _ tables is to steam them in just a little water in a tightly covered p<:Jt• To prevent ourning of tl1e vegetables, stir them often by shaking the dish. No. 1 7 Bananas Slice up large ripe banano.s , one to a camper, and serve v,· i th sugar and cream . No. 18 Bran Flakes Serve t \. o t:1irds of a cup to each ce.mper with sugar and cream. No. 19 Cocoa (10 Campers) 1 tbsp. cocoa per camper 1 tbsp. sugar per camper 7i cups 1/5 tbsp. salt 2 1/2 cups of lfl;.ter milk Recipes Cont'd. Mix palt sugar and cocoa dry, then add water and rub intoa smooth past;. Place balance of water and ~i mixed over firE and bring to a boil, then add the paste, stirring well. When just rearly to boil take off and serve. No . 20 Chicken Fried Chicken - For -reasonably small groups fried chicken is probably the easiest method of cooking chicken. Clean the entrails frgm the chicken, saving the liver, heart and gizzard then take the chicken apart at each joint. Let the pieces ' stand in salt water for an hour at least. About 45 minutes ahead of the meal have pans ready over the fires, with ge>Qd hot fat sizzling in them . Roll the pieces of chicken in flour and place in the frying pans. As the pieces brown on the bottom turn them over and do the same on the other side. Use a heavy bed of coals for frying. (For gravy see Recipe No. 39) . You must use frying or broiling chickens, do not attempt to f:r'/ anything else. Chicken Fricassee - Prepare chicken as for .frying in Recipe No. 20 above. Now place a pot on the fire large enough to hold all the pieces, in the bottom of Tihieh ~ve been pla~ed all the fat from the chicken, ~d a lump of outter, t~e size of an egg into which the chopped pieces of a small onion have been placed VJhen hot drop in the pieces of chicken and brown each. Vilien .all are browned, cov~ the whole with wate~ and allow to simmer slonly about on~ and three quarter~t~ wo hours. Watch the nater from time to tiJie to keep ~E? c c en covered. Use roasting chicken. b b t do not cut it up. Roast Chicken - Clean chicken as a ove u · th chicken Put fat in the bake pan, uhen it is melted pla.ce e und in the reflector oven and roast about 2' minu~~~ per ml~utes. for the largest chickens. Baste about evecy f 1 e: of good Remeiiber to start with a good fire, and have P en ha.rd rood in reserve to keep the fire going. No. 21 Cream of Wheat ,.. .. '"'""r to be Pu.t iD your pot lt cups of w&it.er for each ~ · ( Recipes Cont'd . 21. served and one extra for each Patrol. Put in t teaspoon of salt for each cup. Now v:hen the 11ater is boiling, slo-r;ly sift in the meal at the rate of l cup for each four campers. Keep stirring constantly. Af'ter meal is all in continue cooking for three or four minu tes. Serve nith sugar ~d cream. No. 22 Chocolate Pudding (10 Campers) 5 sqs. unsweetened chocolate 5 cups cold milk 1/2 tep. salt It cups sugar 10 tbsps. flour 1 tsp. vanilla Add chocolate to milk in double boiler. (See Cooking Gear for how to arrange.) When chocolate is melted take off and whip with a fork until ~e ll blended. The more you whip or beat it the smoother it nill be. In a separate pot mix the flour, sugar and salt , add to this a small amount of the chocola te and milk mixture and stir it good and fast. Now pl.ace thj.s latter in the double boiler \7i th all the-. re~i{ and cook -qnti],. it thickens, stirring constantly. Then cook for 20 to 25 - minutes, stirring occasionally. Add vanilla. Take off let it get cold and serve ~i th cream. No. 2B Po·t · Cheese This can be bought in some - cities, particularly where there is a delicatessen store . It can be made from sour milk. Ch the farm it is called 11 smear .case . " Place the sour milk in a pot near the fire whe re it Js. w.arm . The milk ~:ill ~'clabber-11 , that is the curd VTill separate from the whey . Wl1en this ha.Ppons, drain off th~ -y hey (w~ter) place the clabber in a cl6.!&n v;hi t& cloth and hang up where vrorm to dra.iG:t. When it f.feels fairly firm place in a dish, and mix in cream and salt to taste and serve 4 tables-poons· to each camper . Is good for what ails you. No. 24 Carn Flakes Sometimes cornfla.keQ get damp, and .are tough. Place them in the frying pan over the fire and heat them, stirring until criaD. 11.nd serve. 22 . Reci es Cont'd. No. 25 Cheese - American This is easy - cut into thin slices· and serve. Ask for full cream cheese when you buy. No . 26 Cottage Pudding (10 Campers) 2/3 cup butter 1 2/3 cups sugar 4 eggs l ! tsps . vanilla 1 2/5 cups. milk 5 1/5 cup flour 5 tsps of Ba)d.ng Powder 1/2 tsp. salt In a cook pot , cream butter, add sugar gradually, add yolks of eggs well b e aten. Beat well • . ¥ix well together baking pov7der and sal t , add alternately with milk to the first mixture , and mix well. Nou beat the uhites o~ the eggs to a froth and mix in the first mixture. Line your bake pan with waxed pa.per . Pour in pudding and bake for a half hour. Serve with vanilla sauce. Recipe No. 72. No. 27 CheITies - White Canned Di vide up in rations and serve \\"ith sy.rup . from the can. No. 28 - Cucumber Salad Pe el l arge cucumbers, cut them into thin slices, add salt , and let them r emain in . salt for a, while. Squeeze out the s alt juice , place sliced cucumbers in a bowl, add chopped onions, pour over t hem vinegar and oli"ll!e oil. Mix well and s erve . Top may be sprinkled rlth paprika. No. 29 - Corn with Cheese · Take canned corn - place in a bake pan - sprinkle generously wi th cheese pou der. Put in the reflector oven, and uben hot through serve. Ir you have no cheese powder, grate ordinary American cheese and use it. I .. "'·'--~ ·-- -· ~· · .. ·- ~· ~ .• R (:'l:3 .. <:.J:'...,.h;;;.s ... • .:::.C,....;.. n~. ~.:.:..; ~'a;;..' ,~--....--~ ,,..,.~-:------..:.2~3:_:•:.__ f No , 50 Gorn tread (::.o . Ce.n::ner~) 4 ' cups cot'n meal 2 tsp. s alt 4 cups flour 4 e ggs 16 tsps baking po wder 6 cups mi ll ·a tbs. s uga r 16 tbs. but t er Sift o.r stir thorotlg hly toget her all of t he dry ingr ed- . ients. Beat eggs · end m:i .:.O.l< togetl~ er a nd add to dry ingredients, La stly add t he but t e r me l ted, and b eat up to a smooth batter. , Trans fer to a grea sed bairn pan, a nd bake in reflector oven in f'ron t of a hot fire for 50 minu.tes·, being .careful t o turn the · pan tlu~ee or four times during baki ng . No. 31 Col e Slaw Slice t he cabbage very thin aft e r talcing off the out~ide leaves and t hen ·make up f ollowing dress ing to pour over before serving. 4 eggs 2 tbs. butter melted 1/2 tsp. salt · · 2 tsps. mustard ' 4 tbs. granula. t e.d sugar 1/2 tsp . pe pper .. · 1 cup vi negar 1 cup cream h r des ired ) P~ace eggs in c ook pot, beat ge ll and -combine with sugar. Add melted butter wi th seasonings (except t he vinegai: ) · w.lri.ch have f irs t been· mix ed, together. Stir a ll together we:ii adding the vi:1 e gar. Pla ce over a low f ire and stir constantly until mixture thickens sli ghtly . Re move f r om fire and allow to ·cool (on ice if pos s ible) 1·-hen cold or c ool , add crea.r:i and pour over the thinly sliced cabbage a nd s erve . No. 52 Corn Meal Mu s h Here .is a real I ndian dish ~ith one pi oneer touch added . The night befoP~ put on water at the r ate of l! cups for every camper tQ be served, a dd a i t eas poon of s alt for each 24. Recipes Cont ' d . and bring to a f a st boil. Then sti r i n the meal, and keep stirr- ing g ood and hard until stiff. Le t i t bubble for three ~ four minutes and then pour into bake pans and set aside till morning. In the morning it will b e stiff. Cut it in slices not t oo thick and not too thin. Have your fryi ng pans ove r the f i r es with good hot f a t and fill them up with s lices of mush, one layer only to a pan . Vlhe n a golden brovm on t he bottom turn them over and give them the same on the other side. Serve hot wi t h ho ney . The Indian ground his me.::i.l from the c orn he 'raised and honey from the wild bees . No. 5 5 Eggs Boiled A pot of boiling n ater, a watch and the eggs in t he shells Better put them in v. i t h a tablespoon or t hey trill crack on t he bottom of the pot. Two minutes or three minutes f or ~ ft, boiled. Ask the gang how they want them. To make eggs peal ea sily put them in cold water for a second b efore serving. Do this as soon as you take them off the fire . No .. M Eggs Scrambled Have both frying pans on f ire , with f our tablespoons of lard for each, melted t o a p oint just about r eady to smoke . Break not less than one egg per c amp er, into a separate con-: · i tainer. Then pour one half into each frying pan and as so~n as the eggs begin t o show white, stir the whole conte nts r a pidly and continue cooking until eggs have set. Salt, pepper and serve. 2 Qts . milk l i cups sugar No. 55 Egg Float 2 tsps. vanilla a eggs i tsp. salt Heat the milk, sugar and salt over a slov1 fire. Separate the egg whites and put them aside fQr •islands•. · Beat tbet rest of the eggs together a?ig~ and pour aome of the ho Recipes Con t'd. 25. · -· into them. Pour ba ck into the boiler, set over a very slow heat, and stir constantly until t he custard coat s the spoon. Remove at onc e from t he heat , and set in cold water. d vanilla . After the custard i s made , beat the egg whites til stiff and drop t hem by s poonsful on a pan of hot water . Cover and let cook for a f ew minute s . Cool . Place the 'is l and s' on the custard i mmediatel y before serving . 5 cups flour it t sp . salt No.56 - Flap j acks 5-?; tbsp. sμ,gar . 2 eggs 7 t sp. Es.king Powe. er 3~ cup s mi l};: Bt t bsp. l ard .or butter Sift the flour, salt, baking po >:de r a nd sugar toge t her. d short~ning and r ub i t in the flour well with a fork or spoon. Add the eggs, we ll beaten, and last, the milk. Beat the entire mass un t il perf ect]y smooth. Ba ke in frying pan reased with ba con r ind or swab dipped in lard . No. 37 - Figs Stewed Wa sh figs clean. Ple.ce to soak the night before . I n the morning pour in enough water to cover , using vra ter t hey s oaked in. Add B tablespoons of sugar and cook until t ender a nd s erve Mor e sugar (y;i t hin reason) will make a thicker sy rup. No . 58 - French Toast Mak e up a batt er using Re cipe No . 56, ;1ith the se change s 1 cup of flour, 1 teaspoon baking powder . Use left over s lice s of bread, if you have them , otherwise use new loaves. Dip each slice in the bat t er, a nd f ry the same as flapjacks. Serve hot with butte r and syrup . No. 59 - Gravy After you have fried chicken, put abou t 5 tablespoons of flour in the hot f at and brown .i t, t hen put in milk and stir · d e in t o thicken a l ittle . Take 26 . Recipes Cont'd. off and serve hot. You will need to salt and pepper to taste! After you have roasted a chicken, do the same in the.hot grease left in the pan. These are milk gra vies and go great with hot biscuits or bread. No . 40 - Hungarian Goulash 5 lbs. lean beef 2 1/3 cups flour 5 tbs. butter 2-~ ths . paprika l ! tbs. s~it 2 s mall onions 1 srne-11 garlic 2-~ cups hot water Tlris requires a pot vi i th a cover. Cut beef in one inch square cubes and roll in flour, pressing in as much flour as possible. Then put pot on fire and put in butter, when , this is hot put· in beef salt and paprika. Stir around thoroughly until br0wn, then add cup of hot water and onions which have been cut up fine, and the whole garlic. Cover the pot and cook slowly until tender. (about 45 minutes) No. 41 - Honey · Get the strained ·honey - that is ... not in the comb and serve in a bowl. No. 42 - Hash on Toast ·- .... You will note by referring to Menu No. 8 that this comes from the remainder· of the meat loaf served at no on. Break up the meat loaf', and add to it a chopped up cold boiled po}:.ato for each camper to be served, just enough half milk and half water to thoroughly wet the mixture, put over the fire and when it begins to boil take off and serve. on toasted bread. Keep it thoroughly stirred while heating. No. 45 - Lamb Roast Proceed in the same manner as outlined in Redpe No. 8 for Beef Roast ., i:i 0 ci~es Cont'd No. 44 Lamb Cold This is served for evening on the day roast lamb is · served at noon. Be sure to save out the required amount . (1/5). Slice thin and serve . 27 . No. 45 Lettuce and Tomato Salad Thoroughly wash lettuce and tomatoes and serve a half head of lettu~e and .one tomato sliced to each camper with vinegar and oil , or salt and pepper, some like only sugar. No. 46 - Lettuce - Head Thoroughly ·wash lettuce and serve wi th vinegar and oil or any other. dressing that the chef ' s fancy. may dictate. ' No. 47 - Macaroni and Cheese 12 Qts. boiling water 5 tbsps. salt l~ lbs. elbow macaroni S tbsps. butter 6 cups grated cheese 6 cups cream sauce l ! cups bread crumbs Put macaroni in rapidly boiling water for 7 to 8 minutes. Drain and put in well gr eased .baking pan. Pour a layer of macaroni and a layer of cheese . Repeat until all of both are used. Pour over cream sauce. (See Recipe No . 10~ and add t wo cups of milk.) Cover rr ith bread crumbs and dot with butter and bake 30 minutes . Th e bread crumbs ought to be browned. No. 48 Oat Meal (Rolled Oats) Place in a cook pot 1 cup of water for each portion to be served and one extra cup for each Patrol. Together with 1/4 teasJX>on salt for each cup of water. Bring to a boil and stir in slowly one half cup of oats for ea·ch camper. Then let boil for 5 to 5 minutes, take off and ser\re with cream and sugar. Recioes dont1 d. No . 49 - Peas If canned peas , open cans and put into cook pot adding lump of butter, bring to a boil and serve. If fr esh peas , shell, wash and place in sufficient Cl·old water to cover, adding t teaspoon of salt for each cup of water. Boil till tender, then add a cup of~ in nhich a tablespoon offl'our has been dissolved. Bring to a boil and serve. No. 50 - Pea Soup (Split) . 4 cups green split peas 2 onions sliced 8 tbsp . butter 4 tbsp. flour 2 pints .milk Dash pepper Pick over the peas and take out the bad ones, wash well end soak overnight in t n o quarts of: col.d water. Vihen ready to cook add 2 more quarts of water and onions, cover and simmer for it hours or until peas are soft. Press peas .thru a sieve, make a sieve from a No. 5 tin can by pu.~ching holes in bottom with 8 penny nail, and save all liquid. Mix the butter and flour, add the milk and stir until smooth. Mix this in with the liquid pea pulp run thru the sieve., season, put on !ire and bring to a boil, and serve hot. No. 51 - Prunes On the assumption that 60-70 prunes to a pound nill be furnished, plan to serve five or six prunes per camper. The prunes should be thoroughly washed, after which they ~hould j be placed in clean 11ater the night before and allowed to soak overnight. In the morning, place them over the fire ill the . same v:ater in ubich they vrere soaked, adding sufficient sugar. for p~o?er sn eetening. Boil until they are puffed up, but not until the skins break. No. 52 Peach3s - Dried - Peeled Handle in the same manner as Prunes in Recipe No . 51. No. 55 - Peaches - Cann ed - Baked Drain halves of large canned peaches from the syrup, place in a bake pan, pit side up, pour over them a s mal l quantity of melted butter, add a pinch of· salt. Bake in the reflector oven until peaches are ho.t thru and light l y broTIIled. Serve . hot. No. 54 - Peache s Canned Serve direct from the ca h with the syrup. No. 55 - Potatoes - Browned These are to be cooked with the roast beef or lamb . Select two potatoes per camp er about the size of eggs, or if larger, split to ab out that size. Peel and wash . Place around the roast in the same pan about 40 . to 50 minutes before time for the roast to be done. No. 56 - Potatoes - Boiled in Jackets Select two potatoes per camp er and wa sh clean . Put in salted boiling water sufficient to cover, and boil from 50 to 40 minutes and serve hot with jackets on. No. 57 - Potatoes - Pan Fried Peel and wash potatoes (li to a camper) and dice them. Have fry pan with grease good and hot ready, and put in potatoes, salting them. Keep stirring until golden brov.rn and soft. Serve hot. No. 58 - Potatoes - Mashed Peel, wash and boil with. enough water to cover until BO . Recipes Cont ' d . soft enough t o mash . Do no t let them sta nd in the nater. Dr a in at onc e and hang high ov e r f ire for a few minutes to dry out, l eav~ lid off . Mo.sh them , put in pl e nty of butter and beri t the m with a fork o r spoon . Th e more y ou beat them the b etter they be . No . 59 - Balced Pot a to e s Do n ot get too large potatoes . Wa sh s k ins, butter them and place i n r ef l ector oven. Turn t hem a bout every fifteen minute s . They P.ill t ake about an hour to cook. .An othe r me thod is to •.rrap them in g ood toug h claJ' a nd r ol l the m into a g ood bed of c oals . Takes about on e hour. Still a nother method is to bury them in a big bed of h ot ashe s . Be sure the bed is ashe s and not coals. No . 60 - Po t a to Sa lad Dice cold boiled potatoes, mix 1:i th mayonnaise dressing, slice cold har~ boiled eggs over the top. No . 61 - Pett i j ohns Br eclcf ast Food Cook the same as Re cipe No. 2 1 • . No. 6 2 - Puffed Wheat Serve s ame a s corn f l e.lrn s - see Recipe No. 24 . NoA 63 - Rice Pudding Jl cup s uncook:cd rice 1 qt. milk 1 cup iugnr ~ tsp. nutmeg or Cinnamon 1-?a tsp. salt 1/2 lb. raisins Wash t he rice . Pla ce your boile r filled vtlth u&t c r over the fire and Recine s - Cont ' d . 31. when the water is boil:tllg , f uriously , feed in t he r ice and raisins and ke ep s tirr i ng, co oking for t n enty min utes . Immediately dra in off the wa t e r a.nci. hang the pot high over the fire for t en mi nute s to t horoughly dry . M:i...'C in the . other ingredi ents and i f you have time , set in the r ef lector oven for five o r ten mi nutes . No. 64 - Ralstcm •s Breakfast Food Cook t he same as Re cipe No . 1 . No. 65 - Ric e Steamed Wash the r i c e . Plac e your cook pot over t he fire and vr hen .rrater is bo iling furiously , feed in the rice , cooking for t wenty minu tes - not l onger . ·Drain and hang high above fire for t en minute~ to dry thoroughly . Serve with cream and suga r, or n ith chicken gravy . . . No. 6 6 - Rice ·crispies Serve same as corn flakes. See Recipe No . 24 No ·. 67 - Sausages and Onions Place s ausages in .ho t fry pan without grea~e, frjing and turning m:itH a nice brown .. When about half d one, cut up a half onion per . campe r and s mother the sausag l? S •fi th them. It helps to put a lid or plate over the fry pa~ when they are a. bout done and pour i n about 1 / 4 cup of water·. No. 68 - Sausag es Cook same a s No . 67 l eaving out onions . No. 69 - Tomato Sa uc e Use canned toma to soup, adding Q l ittle bu tter and a tablespoon of cream or evapora t ed milk . 32 . Re cipes· - Cont'd. No . 70 - Sca lloped Toma.toes . Use the issue of f r es h tomo. to e s, wc.. sh, remove the stem ends, cut in half, place in the b aking pans v;hich should. be well greased, cover .-tlth bu tter ed bread crumbs; season with salt, pepper and sugar . Add a little water to keep the tomatoes from sticking t o t he pan. Bake in front of a mod erate fire for thirty minutes or until the t omatoes are tend er and the crumbs arc brown . (Amounts - same as for s te11ed tor.iatoe s.) No . 71 - Tomatoes Steued If the issue is tomatoes , then , t en tomatoes tolO ca mp e~s- 9 teaspoonsful of sugar, 4 teaspoonsful of sa lt, 3/4 t eas poonful of pepper, 12 tablespoons of bu tter or ot her fut. Simm er the tomatoes for t"uenty t o t ilen t-.1-five mi nutes, season vdth salt, peppe r , sugar and bu t t er. No . 72 - Vani l la Sauce 4 tbs . butter 4 tbs . flour 1/8 tsp. salt 6 tbs. sugar 4 cups milk 2 tsp. vanilla Melt butter in c ook pot (do not brovm the butter); Tihen melted, remove f rom fire a nd s t ir in flour until smooth, add . milk, sal t and sugar, a nd return t o the fire. Stir co nt inually until mixture boils and begins to thicken. .Allow t o actually boil (slowly ) for three minutes . Remove from fire and add v anilla. No. 73 - Tea Place a cup of ~ater for each camper in the boiler and bring it to a churning boil and set to one side. Pla ce in a bag, a heaping t easpoonful of tea for each camper. Tie this vd th a string long enough to reach the bottom of your boile r. Drop into the hot vrate r e.nd stir it around. Care should be taken not to get it too strong 1:hen serving to bO'J S. Many consider a lemon color sufficient strength. l---------'S::..ta,,,,·"-ry,~J ~- .t°0.0':1 ~';'_?Cj ti.QE::tim;:n ____ ·- --- -'-~"'---4--- The following infor ma tl:.m :0 .s 6:i.ve!. ·i;o t.e::.1 vou i;1hat t o bl\Y and the first list will cover n on-per i shable~ or r·hat i s kno\m to the"trade" as "staple goods." Apricots - Dried. These range in size from 26/32 of an inch to 44/52 measured across the fla t. The l arger the better.They should be of a clear yellow color,no green or bl ack spots . I f you can get them by name, ask for Moorpark or Blen:i-; j_:n . Apples - Dried. T"ne best are cut in rings, are perfectly bleached, very· clean and free from bruise s and seed c ells. Baking Po nder. Buy well knovin brands s uch as Royal, Davi s or Rumford. Beef-Chipped - Buy that packed in glasses. I t can be s tored better. Barley - Buy Pearl Barley. Bran Flakes - Standard advertised brand s . Cocoa - Standard Brands, Bakers, Runkl e s~ He r sheys , etc. Cream of Wheat - Standa rd Brand. Chocolate -Sweetened s tandard b ars for e ating and uns11eetened · for cooking. Cherries-White-Canned. Buy well known brands in "choi ce" grade. Corn Flakes - Standard brand. Corn Meal - This comes mostly in yello~ , although in some places it can be purchased in white. Corn belt stat es may prefer the white. Flour - Made from Spring wheat Grade , pastry. ~ - Ca.liseyr na. The se co me in sma ll packages. Be sareful not to get small ones or black on es . Honey - Buy the clear white (white clover) strained honey in glass jara. Jam - Made from clear fresh fruit and pure sμ gar . Avoid compounds made of glucose a nd apple pectin. MiJ!s-Evaporated - Standard brand.· Macaroni - Elbow - medium size. Ma..yonnEi.ise Dressing - Standard brand. (Fancy Grad e ) Oatmeal - Standard brand. (Standard grade) Pork ~pd Beans - Standard brand. (Stand a rd grade ) ~ (canned) - Standard grade; Early J\Ul e . Peac}les-Canned-Standard grade halves. Penner Black - Pure. ground. 54 s . . t~ le Food Snecificat;i.Qn~ont'd. Prunes - C~l:.fornia , Suect, ~O to 70 to the pound. ~~aches -.Drit..d . These va ry from 36/32 of an inch to 56/32 · di~meter . The larger .s.c.:e. the better . Be ' Sure to bnu · l din dried peucl .. es . ....., pee e Panc~ke Flo1:;1' - Buy st ndard brands of ready mixed. P~ddi~g tPo::aers - These can be bought in many flavors, c oco a e is usually the most popular with Scouts Petti "ohns Breakfast Food - A standard brand. • Pc:. rika - Pure , ground. Puffed Hh eat - Standard Brand. Rice - Buy the 17:1010 grain polished rice-avoid br<_:>ken grain br~d. - stringless - cut. or whole, not in puree ine ar - Pure cidar vinegar. · . The folloping i terns arc knm.n to the trade as meat products and green goods. They cannot be kept very long and generally must be ordered from d~y to day, with the exception of pate.toes and onions: , Apples - ~hese are for cooking, and should ther~fore be of the tart type. New York State is a good type for cooking. The Northnest apples are also excellent. Bananas - Firm, riye and from 7 to 8 inches l~ng. · it Bacon - Well cured, witl]. good streak of lean, - well to have sliced v:hen bought if possible. Bread - · The souare sandwich loaf works well for camp. alls - Fresh.the day they are used; the round soft bun type is popular. Perishable Foods Specifications Butter - Full creamery - 92 score, salted. Beef Roast - Prime western, heavy carcass, t o.ken from the chuck, boned, tied, and r eady for the pan . One third of a beef carcass is bone. Try to get solid meat . 55. Beef Ground - Clear beef from the chuck ~ ith no bone or fat. Beef for Pot Roast - The rump roast work s well for this , Beef Fat - Ge t good firm pieces of suet - some times r eferred to as leaf suet. ~ - string - These should be clear green in color, not too lerge, easily snapped and strung. Carrots - Clean firm stock - avoid wilted c ondition. Corn - Country Gentleman or Gol den Bantum. It cai~ be afforded 11hen 3¢ per ear or cheaper. · Cheese-itr11e rican - Full cream cheese - well aged. Chee se Pot - Usually best bought from delicatessen. Cheese Powder - The type us ed for Italian Spaghetti. Cookies - Plain sueet coo kies. Avoid frosted or sugar coated Cucumbers - Clear, firm stock about 6 to 8 inches long and uniform in color. Chicken - Secure four to five pound chi~kens, broilers and roasting grades. Cabbage - White, firm heads devoid of heavy outside leaves ~ - Strictly fresh, if available. otherwise Grade A storage recandled bef ore delivery. Garlic - Firm and not too large. ~ - Pure pork lard. Crisco may also be used. Cooking oils ; are not easily handled . Lamb Roast - Secure leg of lamb. This means from not more than one year old animals. Lettuce - Head lettuce, firm, good color and free from •iilted leaves. · \1ilk - Grade 11 B11 loE:>se or in bottles, with 5. 6 percent butter fat. Do not accept 1f temperatur e ~ is over 50 degrees F. Oran~es - Domestic. 200 co'lint . to the crate. Onions - Domestic, white, firm and not too large . ~ - Good firm stock, uniform in color, avoid too ripe or !wilted. Potatoes - Firm, not too large, nhite and clear skins. Avoid b'U;ying old potatoes u hen ne\: stock is on t~ market. Sausage - Pork mixed Tiith some beef. About seven :to eight links to the pound . , Tomatoes - Full red color, no green spots, and firm. Turnips - ~hite , firm - avoid wilted stock. Staple foods should be .stored of£ the ~-ilnd, - in rea~onably cool places free from dust and nrotected from r·at.er ~ - - Illustrati~n sho..-s a simple arrangera~nt of shelves with back closed and movable curtain in front. \\hen you bey the food~-get tbree or four packing boYes f r om -the merchant and set them on top of ee.ch other..: as sho\"Il belm· and rumg curtains of burlap · on the front. ------- - ~ · ~-~ -T <~i': for shelves hUJ:€ limb. Another scheme ~~_:...~A~~--~--~~~~--.,p.-...__ .f)-~~~~ j, I J ( '· • The back and two ends may be covered with old teble cloth and for the front a curtai~ of the sar.:e material. /.' ~ oil /~~,i t; Here is a rnor6' ---- ~~~...i ; rustic type of ft ;:,--; / ~<,,- / :<f I-? shelving. lilso ~~/· ~;///#~~if a chance :for ,!L.: l '0;- . !mots 211d lashing. ~~ 1 . , ... ,. . Shelf widths are usually 1211 to 1511 and three to four feet long . P e:ri~bable Foods - Here we have the problem cf !:la.inw. iti..,.~ lm:er tereperLtures than the surrounding a.U- , particule.r::'..y fo_ milk, butter and meat. Every effort must be put forth to keep these all below so° Fabrenhei t . ~.uch of the success depends upon the humidity in the air. llliere the air is dry and wi.>:id blows the so called "Desert Refrigerator" rill be a success. T!ris type of cooling apparatus requires rapid evaporation to be a Euc cess . It will not be of much henefit in low,m~ or humid sections . 8 . Storing and Keeping Food · helf ·us~ above the water line for butter and Sl.lIU.- A s J " . milk d th thing and d n olace alongside for an o er s . lar food, . eeedi -: ts and cans. .A few board~ fo_r . a cot. hat -:zy- be plac in po ver . is a ground cellar: Of course, you must take nnother type _ .._ fill ~th vra.ter \'lhen it r-o.ins. · it aoes no., ,, ... care to oa.i;:a sure . ..... hillside it is easy • E you ha~ a con~S!Ufnt {;2;d;~.,., '}:!-/af:. 6rec.1,,d . . ,_.;/: , ~/ £ 'l I,/;~"~ Tj~e · · .· / ---- . ~~ .ifielvesfi . ~ · . : f!' ' I J~ ,7_.,.·· '~Jr·· · ,' "'~ . I ., . ,, . , ,~ .., . ' i !· ,~ : , <J· ~I ~- , ' ,.· ~ - ,, , . ::-.I f : .. // " • ' .... ~ .. ~. f J>ll..)/IY v ' ' : _ i7r1 ;,'°f c .. rtl"Jl°i:f' il camp . site · ermanent Counc Of course, if yo~ are .-.:1;1, abp thsre in a ·more or less then many of these things W.,LI....1. e per::?lallent uay. t thetn warm up +"-.;....... ~ never to le · · i.f you To keep perishable ~s . . • tate to use . ice . er e 50 degrees Fahrenheit. Do not bes~ used snow .o.r g1ac1 . &m get Primitive Calllpers have aiways - ble Coo · Gear 39. In camp three things are done, frying, baking and boiling, therefore, gear to do these things are necessary. meal to be a good one, must be served in such a manner as to be a continuous performance from the 'first dish to the last. This means that enough gear should be on band to make this possible. The following table will show uhat is needed for the normal breakf'ast. (Morning Meal) Stewed Fruit - A boiling pot - a tablespoon Hot Cereal - A boiling pot - a table spoon Flapjacks - A m.ixi.ng pot - a cookspoon; a frying pan - pancake turner or table knife . Beverage - A boiling pot - a tablespoon (Noon Meal) Roast Beef - A bake pan - a small butcher's knife and neat · fork. Brown Potatoes - Ref'lector oven - a peeling knife and cook spoon. Hot Vegetable - A boiling pot - a tablespoon . Dessert - A mixing pot - a tablespoon a bake pan or pot r efle c'tor oven Beverage - ..\ boiling pot - a tablespoon. (Evening Meal) Ha.sh on toast - A boiling pot - a tablespoon - a bread toaster. Tomato Soup - A boiling pot - a tablespoon Canned Fruit - A can opener - a tablespoon Beverage - A boiling pot - a ta lespoon Compiling the ma.in cooking utensils r.e have : 4 cook pots 1 can opener 1 cook spoon 2 fry pans 1 bread toaster l meat fork . 2 bake pans tablespoons (several) knife 1 - 12 quart pot 1 - 14 II II 1 . - 16 !Ill II l - 18 II II These pots are best if of tinned stock, straight sides, ears for the bail riveted on, and plain heavy wire ba;Lls. The lid should be a slip on cover. Avoid friction fit lids. You can•t get them off when they are hot. Below is a cross section through the pot. &111&.P. .pot inside a iargGn aboVS• e_bake pans need to be big enoug h to cook a ua.a· ~ f tire Troop. F.ach camper ought to have a . P !Z ll1r>-o or t he r th piece .; x 511 x 211 ere ore e pans should be either t VTo pans 2.;i,11 d 9 ,, • de 2511 1 . f ... , 2 eep x x '"' ong or our pans 2~ 11 deep x 9 11 wide x 18 " l ong . The reflector oven vvill have to be bui"lt t d o accomo at e SQ pans, tJ1erefore should have a pan s helf ~II d b z 7 » B l · . 2 eep ;y .., .• . e QW is a perspective sketch as we ll as a l ayout ketcQ;..~ this piece of gear. ,, 1----- · ~ 7 _____ ___, ~ r-~---~-· ~------- ·./ ""-~ J/ . ~(] · /C . ---. ~~ The tongues are to be turned over and riveted and a wire lipped through to make a hinge thus: ~ - - -;r l?ivefc:1_, The hinge wires at "E" and "F" remain in place, while "A", "B", "C" and "D" can be taken out and the oven will fold. A plain sheet of tin may be used for the oven shelf with an angle ledge on each side ~ ith a flat strap brace in the center. It is really not necessary to have the shelf tin , as the bake pans will rest on the two ledges and the center support. The whole oven may be developed as two lBi " ovens if desired. The frying pans should be 12" in diameter and have rings 00 the handles in r.hich to insert· a >m oden handle in order to keep away from the fire , Tlie cook spoon should be 15 inches long The meat fork should be 15" long. The bread toaster or wire broiler should be 15" square. The can opener should be the type that gets a ~U.:chas e by puncturing the · ceh-ber of the can and cuts vn .. t.1 a circular motion, i . e ., ~ ~ .... ..:~ _..--/JJ1( rfoblc. • · ~t, rf m '/ e tf 7 e.. I Miscellaneous items may be added, sharpening stone, measuring cups, etc . are essentials. such as egg beater, etc. However the above ~ater buckets are essential - These should be 14 Qt. alvanized and six in number~ One may be reserved by each atrol for washing dishes. . . Where the camp is running for one or mo:r.e wee2.:s, all tin cans, particularly the ."gallon11 or No. 10 size should be saved. They make good bean pots,- etc. No . 1 1 s, 2 1 s, 2i's and No. 5 cans m&ke fine drinki:gg cups . ~cellent· small bake , , . pans are to be made from the flattened out sides of the No. 10 tin can~ , . , Making a summary of the : ~ook gear we . have the following . ·_. l - 12 qt. pot 1 14 II It 1 - 16 II If 1 - 18 II II 2 - 2J.11 x 9 11 x 56 11 bake pans 1 - ~11 x 57" refl e ctor oven 1 - 1511 cook spoon 1 - 15 11 meat fork 1 - 1511 x 15" Toaster 2 - 1211 diameter fry pans s - 14 qt. buckets · 1 - 1211 butcher knife 1 - can opener ~ - Tablespoons to be used for the pers~nal m~ss . kits of Pat.rol on duty. ~ersonaj: Mess Kit should consist of: 1 - 1011 plate 1 - cup 1-bmd 1 - tablespoon · 1 - teaspoon 1 - knife (table ) 1 - fork . Washing Dishes This job should be performed qy each Patrol assigning two Scouts for a meal or a day. The "clean up" the fire detail should see to it that the 18 quart pot is put on full of water as soon as released from cooking and before the meal is served. This is .rinse water. Each Patrol should be furnished with a deep-fat wire frying basket. They scrape their dishes ~lean of all garbage first, then wa sh them sight clean after which they place them i..'1. the wire baskets and "souse" them up and down in the hot water in the 18 quart pot, and then place them to dry without using a tonel. FOOD COST ACCOUNTING The cost of food should be calculated at close of evening mess each day on a short term c~p, and at the close of each tv1enty-first meal for long term camps. Of course if the camp closes before the 21st meal, then at close of last meal served in camp. Under the plan outlined in this pamphlet, this is the duty . . of the Assistant Scoutmaster in charge of Physical Arrangements. He may, howe ver, as a matte!' of educating .:..•·- .'. Scouts in the routine of Food Cost Accounting, elect, if the Scoutmaster (the policy directing office) approves, to have a Scout Quartermaster designated in each Patrol to figure this cost for the time his Patrol is responsible for cooking. The responsibility for correctness is still the Assistant Scoutmas.ters. It is, however, r10rth the effort. Firsti get a bill for every single item of food purchased. If food is donated in bulk, put an estimated price 0n same. (In case each Scout brings his own food cost accounting is not necessary.) Second - Keep a strict account of the number of meals served each mess. Do not count complimentary meals - only count meals eaten by those who have to stand the cost - or whose meals will be paid for. Food Cost Accounti Conttd. 45. . . ~ - do not fail to take inventories' of food a d ma~e t~em hones.tly and carefully . Use the foll · / which is easily ruled. owing orm, CAMP FOOD INVENTORY Sheet No. TROOP- NO. BY A.S.M. - .. BY Q. M. PATRO L .. . .. . ., ' CLOSING AS OF MEAL .. DATE . .- ITEMS ' Qty. ·Pack- Unit . . age Price Extension .. .. ---- l----\ ~~~~ ... TOTAL Food Cost Ac count - Cont'd Fourth - compile fo-od c osts on the following form: . ; MESS REPORT Troop No . Patrol Name :U:PORT dLOSING AB OF MEAL DATE Number meaJ,s served hATE Scouts Officers Pav Guests Remarks-Visitors.Et~ . . --· - rotals J.ltVENTORY FOOD BEGINNING PERI OD----------....... $ [i'OO.I) PlJRCHASED DURING PERI OD---- -----$ rOTAL FOOD AlAILABLE------------- --------~ uESS INVENTORY CLOSE PERIOD------------·) POST OF FOOD SERVED THIS PERIOD---~------$ (Cost Food $ ) + {No Me als Served) - (Cost pe+ i;neal ) 21 x ( Cos t pet mea,1 ) =- Cost per Week ) Asst . S . M. Patrol Q.M. If buying from Local Council Trading Post1. check your bills against his l edger when making up this report• It is fully r eco gnized that ther e are other very good ways of carrying out t h e pr oblem of feeding a Troop of Scouts . This pamphlet howe ve r , has been written in an effort to develop full y and logically , one method , to the end that it will be a guide and will contain the essentiei.ls, which are : · 1. That a Troop cooki ng its own mea.ls is playing one of t he mos t f asci nating games in Scouting . 2 . That a sound scheme of org&nizing the details is most important. 5. That menus and provisioning are basica lly a matter of s e curing vari ety • 4 . That t he greate st ad~nture comes from cooking over open fire s. 5.Tha t elaborate cooking gear is not neccessary. ' 6. That kno wing how to figure costs is not only desirable, but the es s ence of teaching practical economics . Harvey A. Gordon J!l(tf- - KI. C' tJ n · :Z. /I- , ~ti//' _SU. 7.0\'\,... l!c ~. I : I ! i I ~'l--- ~-~~ ,,a/t:fl'l/ ~ ~"""~ ~ /S'/Y ~ /'}1/"~. /S°7f % ~~ · /c5"6.m ~ /.r-U. ~ Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource 1934 Troop Camp Service Training Helps - Commissary Description An account of the resource Contains notes on final page from course held at Camp Currier in 1934. Creator An entity primarily responsible for making the resource Harvey A. Gordon Source A related resource from which the described resource is derived C.H. Church Troop 48 Publisher An entity responsible for making the resource available Barry Moore Date A point or period of time associated with an event in the lifecycle of the resource 1934 Camp Currier Cooking Training