Chapter XII: Feeding the Multitude

1. PROVISIONING

To buy in large quantities at wholesale and pay for the order within ten days is economy. To ship by boat and not by rail, when possible, also saves money. To have a dry, well ventilated store room and an ice room is to save still more. It is possible and feasible to order before camp opens, the necessary dry groceries and canned goods to be used in a camp of 150 during a period of four to five weeks, and to care for same in a comparatively small space.

The amounts needed can be computed from the amounts necessary for a family of four or six. In fact, the knowledge necessary to provide properly for a family under ordinary circumstances is of the greatest help in providing for a camp be it large or small. There are many good cook books which specify quantities for given numbers of people; knowing these, the numbers of campers to be fed per day, the amounts in which various kinds of dry provisions are sold at wholesale, gives one the key to the situation. By making out roughly a week's menus, a close estimate can be made.

Cereals, flours and meals can be bought by the sack and range in weight from 50 to 100 pounds. Sugar can be bought by the bag or barrel, the latter being better because it is cleaner. Navvy beans, to be used for baking, are sold in bags, 150 or 160 pounds in a bag. Baking powder is bought in 5-lb. tins. Cocoa is bought in 25-lb. drums. Macaroni comes in 22-lb. boxes. Peanut butter in 10-lb. pails. Crisco comes in 6-lb. cans; molasses in No. 10 tins, 6 tins in a case; tomatoes in No. 10 tins, 6 in a case; apple butter in 30-lb. pails; cod fish in 20-lb. boxes; soap, 1 case of 100 bars; butter in 63-lb. tubs; eggs in a case of 30 dozen; prunes, apricots, peaches in 25-lb. boxes; raisins in 25-lb. boxes; cheese, 30 lbs. (whole cheese); split peas in 60-lb. bag; vanilla in pint or quart bottles; salt, 25-lb. bag; corn starch, 1 package of 2 dozen boxes; soda, cinnamon, nut meg, ginger, pepper and mustard to be bought in small quantities as needed.

Fresh milk, if obtained from a dairy, is delivered in 40-qt. cans. A quart and a cup per person per day is a good allowance for drinking and cooking purposes. If fresh milk is not obtainable, or can be had only in small quantities, a good brand of evaporated milk should be kept on hand.

Fresh vegetables are bought either by the pound, bunch, quart, peck or bushel. In so far as is possible they should be cooked the day they are delivered. If, however, it is necessary to buy vegetables at one time for two or three days' supply, use first such things as spinach, peas, beans and corn, for cabbages, carrots, beets, tomatoes and squash are more easily kept and are not so impaired in flavor by keeping.

If fresh meat or chicken is to be served it should be cooked the day it is delivered, or kept on ice until such time as it will be needed. Fresh fish should be handled with great care and not allowed to remain off the ice for any length of time. There are so many wholesome substitutes for meat that it seems entirely unnecessary for campers to have meat more than once or at most twice a week. In the summer time, it is very heating, and also the meat which is obtainable in small communities is very often not the best quality, to say nothing of being very expensive. An occasional pot roast of the top of the round, or a roast of lamb, or a piece of corned beef can be used. Fresh fish when obtainable and well cooked is always most acceptable.

Canned meat and canned fish are not recommended.

Care of Provisions

All bags of cereal, meals or flour should be placed in covered barrels, boxes or tubs stood on a platform raised from the floor. Boxes of dried foods such as fruit, cod fish and so forth should be stacked, each kind in a pile and placed on the platform. All tinned goods should be taken out of their cases and laid on shelves. Butter, crisco, eggs, peanut butter, apple butter, and so forth, should be kept in the ice house. Cheese should be wrapped in cheese cloth wrung out in vinegar and kept in a box on a shelf in the store room, not in the ice box.

The handling of fresh milk is something which should be done with great care. After opening a large can, the milk should be stirred with a long ladle which reaches to the bottom of the can. The quantity of milk needed should be taken out and put in a pitcher. For dipping out the milk use a dipper which has been sterilized by placing it in boiling water and cooled by allowing cold water to run over it. This dipper should not be used for any other purpose than taking milk from the large can and when not in use can hang in the ice room. Milk cans should always be kept covered and no milk which has once been taken out of a can should ever be poured back into it. What is left from the table should be put in a pitcher and stood in the ice house to be used for cooking. Milk which is handled in this way and which comes from a first class dairy will keep sweet for three days. It is not essential to keep fresh vegetables in an ice house. If the tops are cut off, vegetables can be kept in baskets in the store room. Under no circumstances should anything hot or even warm be put into the ice box, as the steam which arises from the combination of cold and heat will decompose food very quickly, or cause it to sour. Anything that is hot and needs to be cooled before placing in the ice box should be covered with cheese cloth kept for the purpose and stood on the store room shelves.

Bread, if bought from a bakery, can be kept in a barrel or on shelves and covered with cheese cloth. The sandwich loaves are recommended as they cut to better advantage in the bread cutter, and are more economical in the long run. These loaves weigh about three pounds apiece and cut into from 40 to 45 slices.

Ice cream salt should not be kept in the store room, but in a half-barrel or tub outside of the kitchen door. Salt causes dampness, which is not desirable. The bag of table salt should stand in a tub or box of some kind. Fruit, especially tomatoes and peaches, should be watched closely as little flies are apt to collect on them.

It is most essential that the store room be swept, the shelves brushed, and everything not of use removed from it every morning. This is true with the care of an ice box or room. Not a day should pass that it is not thoroughly inspected and all that is not usable removed from it, and the room left in a perfectly clean, wholesome condition. The ice compartment should be washed out two or three times a week before the fresh ice is put into the box.

Do not buy more perishable food than can be properly taken care of and used within a day or two. Watch it closely, pick it over each day and throw out any part which shows signs of decay.

Do not neglect to replenish the larder before supplies are out, as transportation is slow. Do not forget that large quantities take much more time to cook than small quantities. Many times meals are not served on time for this reason.

Make a point of weighing, measuring and apportioning. It is economy to do so.

Nail a card in the kitchen on which is given the quantities of those things which are used constantly and the number of people each quantity will supply: sugar, butter, bread, cereal, cocoa, dried fruit.

Buy only what is needed and can be properly stored. The second grade of many foods is as good as the first in taste, and as nourishing. It costs less, and many times simply because it is not perfect in size or uniformity.

To buy in bulk is less expensive than to purchase boxed or tinned goods. This rule for campers pertains particularly to cereals, crackers, meals, flours, sugar, cocoa, raisins, etc.

When buying fresh fruits, vegetables or meat, take advantage of the market, even if it means a quick change of menus. A surplus means low prices.

Having bought what is the best or the best that can be afforded, do not spoil it in the preparation, cooking or serving. A deplorable condition exists in many homes and doubtless camps as well, because the art of provisioning from first to last is not better understood.

The Girl Scout camps must prove that thrift and good food go hand in hand; also that in every department related in any way to our food, which is of such importance to health and happiness, the most approved methods are used.

2. CAMP MENUS AND RECIPES

The condition of one's health is probably more dependent on what one eats than on any other single thing. Certain foods are necessary to keep the body in good physical condition and certain combinations of foods are not only better for the body but more pleasing to the palate than others. There is a psychology of food which, if studied, is interesting, and which, if applied, is most helpful. How many times _quantity_ has not satisfied an appetite when _quality_ has. Living in the open creates an appetite, generally for quantity rather than quality; but this is no reason why the latter should be overlooked.

The facilities for cooking and preparing food for obtaining variety are limited, and for this reason the deficit must be made up in other ways. Cereals, fats, liquids, fresh vegetables, fruits and sweets are necessary, and a little meat may be added. Starchy foods are used for bulk and should include the cereals, such as rice, hominy, oatmeal, shredded wheat, cornmeal and macaroni, and potatoes.

For fat, butter of the _best_ quality should be used on the table, and crisco for cooking. Liquids, fresh milk, the best that can be obtained, cocoa and plenty of pure water; fresh vegetables, any and all kinds procurable; those which are camp standbys are string beans, beets, carrots, spinach, peas, squash, potatoes, tomatoes, cucumbers, lettuce.

Fresh fruit, if not too expensive, as it is in some parts of the country, is desirable; otherwise dried fruits must be used--apricots, peaches, prunes, apples. It is sometimes possible to secure fresh berries.

_Lamb_: For small groups buy a leg or hind quarter of lamb for roasting, the shoulder for stews, chops for broiling. For a large group, buy whole lambs and cut at camp; 40 or 50 pounds is enough for one meal. Before cooking, wipe off with a damp cloth and rub with salt.

_Beef_: A pot roast is best. Use the top of the round which can also be used for roasting or making meat pies. Twenty-five or thirty pounds for a pot roast is sufficient for 130 people. When buying beef make sure that it is not too fresh, for it will be tough; also, the fibre should not be coarse. The meat should be deep red in color and juicy.

For soup, buy shin beef.

_Fowl_: Chickens are too expensive for camp use. Fowl properly cooked are very nice. Buy those that are fat and yellow in color. Four pounds will serve five campers. Cut the meat from the bones before serving and use the bones for soup.

_Fish_: Fish must be fresh or it is not fit even to be cooked. It should be firm and look fresh. Small fish, cod, halibut or special fish in special localities are good for camp use.

_Sweets_: Simple desserts, such as bread pudding, rice pudding, cottage pudding, apple pudding, Indian pudding, corn starch, blanc mange, ice cream, apple butter and jam, sherbets, chocolate pudding, ginger bread and cookies are used; of course, raw sugar and syrup in moderate quantities.

_Meat substitutes_: Baked beans, cheese, eggs.

_Soups_: Soup is wholesome, economical and, when well made, palatable. It is particularly good on cold days for supper. Vegetable soups without meat, and cream soups are the best for campers.

Save the water in which vegetables have been boiled for making soup; that drained from rice, potatoes, spinach, peas or string beans is best. The rice water may have added to it tomatoes and seasoning. To potato and spinach water, add milk, thickening and seasoning.

_Breads_: Serve rye bread, whole wheat, graham, corn bread and a limited amount of white bread; too much of the latter is not healthful.

_Menus_: A menu is merely a combination of a few of the above-listed foods prepared in a variety of ways. Do not serve two starches at the same time, or two creamed vegetables, or a starch and vegetables without a sauce or gravy. Bread of some kind, a liquid and a fat are served with every meal. For breakfast there should be cereal, and if desired a stewed fruit, perhaps eggs in some form, but they are not necessary. Dinner should include one starch, two fresh vegetables and a dessert, or, fish, a starch, one green vegetable and a dessert; or, meat, two vegetables and a dessert; or a meat substitute, a vegetable, and a dessert. For supper, fresh or stewed fruit, plenty of milk if possible, a sweet, and either cheese, peanut butter, a salad or a soup.

CAMP FOODS

_Soups_
Potato and Onion
Corn Chowder
Tomato
Vegetable
Split Pea
Clam or Fish Chowder

_Fish_
Flounder
Weak Fish
Salt Cod
Butter Fish
Salmon (fresh)
Mackerel

_Meat Substitutes_
Baked Beans
Cheese Omelet
Peanut Butter
Komac Stew
Eggs
Brunswick Stew

_Meats_
Roast Lamb
Lamb Stew
Pot Roast
Roast Beef
Corned Beef
Beef Pie
Meat Loaf
Bacon
Ham
Salt Pork

_Vegetables_
Peas
String Beans
Beets
Carrots
Cabbage
Potatoes
Squash
Onions
Spinach
Cucumbers
Tomatoes
Green Peppers
Corn
Cauliflower
Macaroni
Spaghetti
Rice
Baked Hominy

_Breads_
Brown Bread
Rye Bread
Corn Bread
Baking Powder Biscuit
Graham Bread
White Bread (in small quantities)
Spoon Bread
Whole Wheat Bread
Toast
Griddle Cakes

_Desserts_
Indian Pudding
Chocolate Pudding
Rice Pudding
Apple Cake
Brown Betty
Apple Tapioca
Bread Pudding
Berry Pudding
Ice Cream
Milk Sherbet
Fruit Sherbets
Ginger Bread
French Toast
Cornstarch Pudding
Apple Slump
Stewed Fruits
Apple Butter
Jam
Cookies

_Cereals_
Oatmeal
Hominy
Corn Meal
Post Toasties
Shredded Wheat
Wheatena

_Beverages_
Cocoa
Milk
Lemonade
Postum

NOTE: It is suggested that a convenient form for
keeping these foods will be a card index with a
separate card for each food, together with a
recipe, and quantities needed for the camp in
question.

RECIPES

_Bread and Cereals_

_Biscuit, Baking Powder_
For 4 persons
1 large cup flour
1 heaping teaspoonful baking powder
1 teaspoonful salt
Crisco, bacon fat or butter and lard mixed, piece size of an egg
Milk

With knife chop the fat into the dry mixture
thoroughly, add slowly the milk, stirring gently
with a spoon. Make the dough soft and spongy but
not thin enough to run. With a very little fat
grease the bottom of a pan. Drop the dough from
the end of a spoon onto the pan in quantities the
size of a Uneeda lunch biscuit and about 3/4 of an
inch thick, leaving space between them. Bake in a
reflector oven before a hot fire for 20 minutes,
or cover tight with another pan and bury in hot
ashes under a fire.

_Bread for Hikers._--1/2 white flour, 1/2 yellow meal; 1-5 powdered milk; 1/10 powdered egg; salt and baking powder; bake in frying pan tightly covered and buried in ashes.

_Cereals_

_Cornmeal_
1 cup meal
1 teaspoonful salt

Pour boiling water onto the meal a little at a
time, beating fast and hard. When the mixture is
the consistency of mush, cover the kettle, place
it in the outer kettle and cook all night.

Cereals prepared in this way are much more
digestible and palatable than when boiled quickly
over a hot fire and stirred constantly.

Hominy can be cooked in this way, using I cup
hominy and four cups of water; small amount of
salt.

Rice also may be cooked this way. Wash the rice
carefully, 1/2 cup to 3 cups of water, 1 scant
teaspoonful of salt.

Rolled Oats for 4 persons

Two small pieces of wood an inch thick to serve as a pot rest.
3 cups of cold water
1 teaspoonful salt
1 cup oat meal

Bring water to boiling in small kettle, add salt,
add oatmeal very slowly. Boil over fire 5 minutes
stirring occasionally; cover tight.

Place the pieces of wood in the larger kettle,
stand cereal kettle on them and pour hot water to
the depth of 3 inches into larger kettle. Cover,
hang over slow fire for all night. Do not uncover
until ready to use.

_Dumplings_

3/4 cup of flour
1 scant teaspoonful baking powder
1 teaspoonful salt
Enough milk to make a spongy dough

Add baking powder and salt to flour. Add milk
slowly, drop mixture from end of spoon onto the
boiling stew, cover tightly and cook for 15
minutes.

_Toast_

Cut the bread not less than 1/2 inch thick. Brown
over coals, not flames. Use a fork, wire toaster,
or two green wood sticks.

_Cocoa_

1 heaping teaspoonful sweetened cocoa
3/4 cup water
1/2 cup milk

Boil the water, put cocoa in cup, add part of the
boiled water, mix thoroughly. Add to rest of
water, boil 2 minutes, add milk, heat to boiling
point but do not boil. Be careful not to burn. If
condensed milk is used, mix cocoa and two
teaspoonfuls of condensed milk together and add
the water, bring to the boiling point.

_Desserts_

_Apple Cake_

For 4 persons

Make a baking-powder biscuit dough (see rule) and
spread it in an oblong pan having the dough about
2 inches thick. The pan should be greased
slightly. Peel and core and cut in quarters 2
large apples. Slice these thin, and place on the
dough in rows, each slice held in place by
pressing it down into the dough a little. The
slices should be near together. Sprinkle 3/4 of a
cup of sugar over the top, add small pieces of
butter and a little grated nutmeg. Bake in a
reflector oven in front of hot fire until the
apples are soft--about 1/2 hour.

_Apples, Fried_

For 4 persons
2 large apples
Small piece of butter or bacon fat

Wash apples, remove stems and blossoms, cut across
the core in slices 1/2 inch thick; heat pan, melt
fat in it, put in apple slices, brown on one side,
turn and brown on the other. Or, grease a broiler,
place the slices on it and broil the apples over
hot coals until tender and brown.

_Apple Slump_

For 4 persons

Peel and cut in eighths, 4 apples. Put in a kettle
with 1 cup of water, 1/2 cup of sugar, 1/2 cup of
molasses; cover and place on the stove or over a
slow fire. Make a dough as for dumplings (see
rule). Drop the dough onto the hot apples. Cover
tight and cook 20 minutes. Serve with cream, milk
or hard sauce. Blue berries, huckleberries,
peaches, can be used in place of apples, omitting
the molasses and adding a little more sugar.

_Dried Fruit_

All dried fruit should be thoroughly washed in
cold water, covered with fresh cold water and
allowed to soak all night, stewed slowly over a
low fire or on the back of the stove for an hour.
Add, if necessary, sugar; stew 15 minutes longer
and set away to cool. Do not stew fruit in tin
receptacles; use enamel or agate.

_Indian Pudding_

For 5 persons
1/2 cup of Indian meal
3/4 cup of molasses
1 teaspoonful of salt

Mix thoroughly, add to 1 quart of scalded milk,
cook in double boiler 1/2 hour, stir often. Pour
into buttered baking dish; allow to cool. Pour 1
cup cold water on top of pudding. Do not stir it
in. Bake in a slow oven 3 hours.

_Rice Pudding_

For 4 persons

Butter a bowl or deep dish, pan if necessary; put
into it 1 quart of milk, 1 tablespoonful of washed
rice, 1 teaspoonful of salt, 1/2 cup of sugar,
small piece of butter; cover and cook in slow
oven, stirring occasionally, for 3 hours. Remove
cover last 1/2 hour.

_Meat, Fish and Meat Substitutes_

_Bacon_

Sliced bacon can be broiled by placing it on the
end of a sharp stick held over the fire and turned
over and over; or put into a very hot frying pan.
Be careful that the fat does not catch on fire. If
staying in camp for another meal, save the bacon
drippings and use them for frying potatoes, cakes
or use for shortening.

_Beans, Baked_ (The Real Boston Article)

For 4 persons
1 large cup of pea beans or navy beans
1/2 lb. salt pork
1 scant tablespoonful molasses
2 teaspoonfuls salt
Pinch of soda

Wash and pick over the beans, cover with cold
water and soak over night. Place on the stove and
boil very gently for two hours; drain off the
water, put the beans in a deep dish with a cover,
or in a pan; wash the pork and cut the rind side
into small squares or strips. Put in the pot so
the rind is above the beans; add 1 dessertspoonful
of molasses, the salt and soda, cover with hot
water, cover the pot and place in a moderate oven
for 4 or 5 hours. It may be necessary to add more
water during that time, as the beans should be
covered with water for the first 3 hours. For the
last half hour the cover can be removed from the
pot. If baked in an open pan, cook for 3 hours;
keep the beans covered with water for 2 hours and
then brown during the next hour.

_Beef, Shriveled_

1 lb. of shaved beef
Small piece of butter

Heat the fry pan, melt butter in it, tear beef
into small bits, put in pan, stir with fork until
shriveled and very hot. Serve at once.

_Cheese and eggs_

For 4 persons
1/2 lb. cheese
4 eggs
Salt
1/2 cup of milk
Butter size of an egg

Melt the butter in the frying pan, add the cheese
which has been sliced thin, stir until the cheese
is melted, adding the milk gradually; add the salt
and the beaten eggs. Cook for 5 minutes. Serve on
toast or crackers.

_Codfish, Creamed_

Buy boneless cod, in boxes. Cover it with cold
water. Soak over night. In the morning place on
stove and boil 1/2 hour. Pull apart into small
pieces, add cream sauce, and serve.

_Scrambled Eggs_

Butter size of hickory nut
1 egg
1 tablespoonful of cold water
Pinch of salt, dash of pepper

Heat in frying pan, melt butter in it, break egg
in cup (be sure of its freshness). Add egg to
melted butter, add water, salt, pepper, stir with
fork, holding pan over fire until egg is flakey
but not stiff.

_Kidneys and Bacon_

Split the kidneys, cut the bacon slices in two,
scrape and sharpen a green wood stick 2 feet long
and 1/2 inch in diameter at the smaller end. Put
onto the stick alternately the pieces of bacon and
kidney, hold over the fire, turning constantly for
5 minutes. Half a kidney and one piece of bacon
between a split hot roll makes a delicious
sandwich.

_Komac Stew_

For 4 persons
4 large tomatoes, or one small can of same
3 eggs
2 good-sized onions
Green pepper
Butter size of walnut
Salt, pepper
Bread or crackers

Heat the frying pan hot, melt butter in it; peel
and slice thin onions and fry them for a few
moments in the hot fat; add the well-washed green
pepper cut fine; fry. Peel the tomatoes, cut in
pieces, add to the onions and pepper, add salt and
dash of pepper; cover, stew slowly 1/2 hour. Add
one by one the eggs, stirring them in well. Serve
at once on toast or crackers.

_Macaroni with Cheese and Tomato Sauce_

Cook slowly for 2 or 3 hours, keeping covered.

Drop into 3 quarts boiling salted water 1/2 lb. of
macaroni or spaghetti broken into 4-inch lengths;
stir occasionally with a fork to keep from
sticking. Boil 3/4 of an hour, pour through a
colander, drain off all hot water, pour cold water
over macaroni, while in colander, return it to the
kettle it was cooked in.

Pour tomato sauce over it and when hot, serve.
Have ready 1/2 lb. cheese grated fine; put it on
top of the macaroni.

Campbell's tomato soup, to which has been added
chopped onions and a chopped pepper, salt and a
pinch of soda, makes a very good tomato sauce and
can be prepared in a short time or:

Brown three thinly sliced onions in butter the
size of an egg.

Add 1 small can of tomatoes
1 green pepper chopped fine
1 large spoonful of salt
2 cloves
Dash of cayenne
Big dash of paprika

_Sardines and Tomato Sauce_

For 4 persons

1 can Campbell's soup heated to boiling point in a
frying pan. Very carefully so as not to break
them, lay sardines from one box in the sauce. When
hot serve on squares of toast or on crackers. A
little dash of red pepper and a bit of salt
improve the taste.

_Stew, Irish_

For 4 persons
1 lb. of lamb for stew
3 onions
3 carrots
2 large potatoes
Salt and pepper
Water

Cut the meat in small pieces, wash it; peel and
slice the onions, scrape the carrots and slice
crosswise; wash, peel and slice potatoes; place
all in the kettle, cover with cold water, add 2
teaspoonfuls of salt and a dash of pepper; cover
and cook slowly 2 hours; 3 hours is better, but
not necessary. Be sure and cook the stew in a
kettle large enough to allow room for cooking the
dumplings on top of the stew.

_Salads_

_Cucumbers_

Should be green, dark, firm, not too large around,
but long and slender. Keep in the ice box. When
ready to use, peel with a sharp knife from the
blossom end down to the stem end. The reason for
this is that the stem has in it a bitter flavor
which, if drawn over the cucumber, spoils the
taste. After peeling slice very, very thin, and
cover with iced water, stand in a cold place. Just
before serving, drain off the water and pour a
French dressing over them.

_Lettuce_

All salads should be picked apart, wilted or
yellow leaves removed, thoroughly washed in cold
water, the water shaken from the leaves, and
placed in a cheese cloth or a knitted bag and laid
on the ice. Salads will keep for several days if
prepared in this way. It is necessary, however, to
look it over every day and take out any leaves
which begin to look wilted or to have yellow
edges.

_Tomato Salad_

Tomatoes should be peeled with a very sharp knife;
or, when there is time, by pouring boiling water
over them and gently rubbing off skins, and
setting on the ice to cool. Wash and slice not too
thin, serve with dressing.

_Sauces and Dressings_

_Cream Sauce_

If cream sauce is to be made in small quantities,
the butter should be melted, the flour added, the
two rubbed into a smooth paste, the milk added
slowly while the pan is on the fire. Season with
salt, stir constantly so that no lumps will form.
As it is difficult to make large quantities of
cream sauce in this manner, it may be necessary to
heat the milk in a double boiler and thicken to
the consistency of rich cream with flour and
butter rubbed to a smooth paste. Cook for fifteen
minutes, salt to taste. For 4 or 5 persons use
butter size of an egg, 1 tablespoonful flour, and
1-1/2 cups milk. Cream sauce is used with carrots,
codfish, potatoes, cabbage, dried beef, etc.

_Boiled Salad Dressing_

For 8 persons
Mix together:
2 even teaspoonfuls mustard (dry)
1 even teaspoonful salt
Butter size of an egg
Yolk 1 egg

Add:

2/3 cup cold milk and bring to a boil stirring
constantly; add 1/4 cup of vinegar into which is
rubbed 1 teaspoonful of corn-starch; boil until
thick and smooth.

_French Dressing_

Put into a bowl 1 teaspoonful of salt, add 1
teaspoonful of vinegar, mix well. Add 1/2
teaspoonful of prepared mustard, a dash of
paprika, dash of pepper and 1/2 cup of olive oil.
Beat thoroughly; if possible, add a small piece
of ice which will make the dressing thick and
smooth. Pour over the salad to be served and serve
at once.

_Tomato Sauce_

To one No. 10 can of tomatoes, brought to the
boiling point, add three chopped green peppers,
making sure no seeds are used, and seven or eight
large onions sliced thin, both having been browned
with a little fat in a spider. Add salt (scant
tablespoonful) and a scant tablespoonful of sugar,
a pinch of soda to counteract the acid and cook
very slowly for three hours. This sauce can be
used with macaroni, spaghetti or rice, or served
with fish or baked beans as a vegetable, the long
cooking making it thick.

_Soups_

_Potato and Onion Soup_

Peel and slice thin 1 potato and 1 onion. Put in a
kettle and cover with cold water. Boil for 1/2
hour. Add milk, salt and a dash of pepper, a
little chopped parsley and green pepper.

_Steero Bouillon_

One cube of Steero placed in a cup. Fill the cup
with hot water, stir until dissolved, add salt.
Instead of water, the liquid from a can of
tomatoes could be used.

_Vegetables_

_Beets._

For 3 persons--1 bunch or 5 beets.

Wash with a brush, cut off the tops leaving at
least 1 inch of stems on the beet. Do not cut the
roots. Drop into boiling water and cook for 1-1/2
hours. Drain off all water, slip off the skins
which come off very easily. If too hot to handle,
pour cold water over the beets. Slice crosswise,
add butter and salt and serve. Beet tops, if
young, can be used as greens.

_Cabbage, Boiled_

Remove outer leaves, cut in quarters, shave, not
using the hard center, drop into boiling salted
water, enough to cover the cabbage and boil hard
for one hour. Drain, add a piece of butter and
serve.

_Carrots, Creamed_

1 bunch or 5 carrots for 4 or 6 persons.

New carrots are sold with the tops on. They should
not be withered nor dry. Loose carrots are sold by
the quantity and are less expensive. Cut off the
tops, wash and scrape, cut in slices crosswise,
cook in salted boiling water 1/2 hour. Drain off
the water, pour cream sauce over carrots and
serve.

_Corn, Boiled_

Husk it, remove all silk, cut off the butt close
to the ear, cook in boiling salted water for about
fifteen minutes, if there is a small quantity;
longer if there is a great deal.

_Corn, Roasted_

Dip the ear of corn, husk and all, in cold water;
bury in hot coals under a fire, roast for 20
minutes.

_Onions_

Peel, boil in salted water two hours, drain,
season, serve. Or slice raw into a buttered dish,
season, add a small quantity of water, cover and
bake three hours.

_Peas_

2 quarts for 4 persons

Shell, drop into boiling water not salted. Boil
for 25 minutes. Fresh peas are very green and have
a sweet taste; the pods are green and tender and
should look full and fat.

_Potatoes_

_Baked_

Wash thoroughly large potatoes; (and if there is a
large quantity, put in a big pan as they are more
easily handled), and bake in a hot oven from one
to one and one-half hours, according to size, and
temperature of the oven.

_Boiled_

In preparing a large quantity of potatoes, it
takes too much time to scrape them, and to peel
them is wasteful. In camp it is far better, if
they are to be served plain boiled, to wash and
scrub them thoroughly, and peel only a narrow
strip around the center. Potatoes should be
covered with boiling, salted water, cooked until
tender, the water drained off, and allowed to
remain in the kettle on the back of the stove for
a few minutes to thoroughly dry out before
serving. Put the largest potatoes into the pot
first.

_Escalloped_

Peel and slice raw; place in layers in a buttered
pan or dish with butter and salt between the
layers. Cover with milk (the dish should be
covered also); place in a slow oven for three
hours; uncover the dish for the last fifteen
minutes of the time.

_Lyonnaise_

Melt a piece of butter the size of an egg in a
frying pan. Add two onions sliced thin and two
good-sized cold potatoes sliced; cover, cook
slowly stirring with a fork occasionally. Serve
when brown.

_Spinach_

Pick over, reject the leaves that are yellow,
wilted, or very coarse; wash thoroughly in several
waters, drain, cut off the roots; put in a boiler
with just enough water to keep from sticking,
cover tight turning occasionally with a long fork.
Cook for about an hour. When tender drain off all
water, chop with a knife, season and serve. For a
garnish use hard-boiled eggs, sliced.

_Squash_

Large, yellow squashes should be cut in two, and
the seeds removed. Place in pan and roast in a hot
oven. When tender remove the brown skin that has
been formed on top of the squash, add butter and
salt and place the halves on a platter to serve.
Or the squash can be scooped out of the shell,
seasoned and served from a dish.

_String Beans_

Buy only those that are crisp and green or crisp
and yellow. The latter are called wax beans. Both
kinds should be young, that is, having only beans
of small size in them. Remove all strings by
taking the stem end in the thumb and fore finger,
break off near the end and take off with it the
string on one side of the bean. Do the same thing
at the other end of the bean. Break the bean once
or twice, according to size, or split the entire
length with a sharp knife. Wash and drop into
boiling salted water. Boil for 1-1/2 hours.

_Scalloped Tomato_

Butter a dish or pan, put in it alternate layers
of tomatoes and bread cut in dice. The thick part
of a can of tomatoes or sliced raw tomatoes can be
used. Put pieces of butter on top of the bread
crumbs, salt, sprinkle sugar on top, put a layer
of bread crumbs over all, cover, and bake in a hot
oven three-quarters of an hour. Save the tomato
liquid (if canned tomatoes are used) for soup or
sauce. Do not allow it to stay in the tin.

_Stewed Tomatoes_

Add a pinch of soda and simmer for an hour or
more; season with salt, butter and a little sugar.
Bread cut in very small squares can be added to
thicken the tomato.

_Tomato and Rice_

To one quart can of tomatoes add a teaspoonful of
salt, a teaspoonful of sugar, soda the size of a
pea, and one tablespoonful of raw rice well
washed. Bake for three hours in a deep dish,
stirring occasionally with a fork. Serve as a
vegetable. It is particularly nice with beef.

MENUS SUITABLE FOR OVERNIGHT HIKES

_Breakfast_

Fruit
Scrambled Eggs
Toast
Cocoa

Fruit
Cereal
Bacon
Biscuits
Cocoa

Fruit
Bacon
Griddle Cakes
Cocoa

Cereal
Cocoa
Toast
Jam

_Lunch_ (To be eaten en route)

Sandwiches: Peanut Butter Bread and Butter Cheese
Jam or Jelly

Sweet Chocolate Raisins Fruit

_Supper_

Komac Stew
Green Corn
Bread and butter
Raisins
Sweet chocolate

Steero bouillon
Cheese and eggs
Raw tomatoes
Biscuit and jam

Irish stew with dumplings
Bread and butter
Baked apples
Milk (if obtainable from nearby farm)

Baked beans (canned)
Brown bread
Berry or Apple slump
Milk

Lamb kidneys
Bacon
Bread and butter
Apple cake
Cocoa

Sardines and tomato sauce (Campbell's tomato soup)
Toast
Boiled rice and syrup

Onion and potato chowder
Uneeda biscuits
Toast, cheese and jam

Shrivelled beef
Fried potatoes
Biscuit and cocoa

_Note._--Hikers should drink very little water while hiking. This rule should be adhered to absolutely.