Part 28

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