Scouting, Volume 58, Number 5, September-October 1970 Page: 23
88 p. : ill. ; 28 cm.View a full description of this periodical.
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trip, each Scout must figure on $20.50 for 10.5 pounds
of food.
"We usually have a dehydrated fruit drink for
breakfast," he says. "There are several brands ; and
flavors, most of them fortfied with vitamin C. Orange
is the most popular because it tastes like the real
thing." He adds, "We use fruit drink, punch, or some-
thing similar at the other meals when we're hiking
above 8,000 feet altitude. The body tends to de-
hydrate at high altitudes. A lot of the guys don'1| like
to drink plain water, but will drink something
flavored."
Plastic preferred
Troop 1 uses plastic bottles for liquids. These are
1-quart size, found in most markets, with graduations
on the outside showing the amount of liquid. The
bottles are unbreakable, fit neatly in a pack, and are
convenient for measuring quantities.
"We always have a solid breakfast and a good din-
ner," Murphy comments, "but lunch is rather l-ight.
The fellows don't like to take a long hike stop to set
up for a big noon meal." Troop l's lunch usually con-
sists of tropical chocolate bars (which stay firm in
warm weather), trail cookies (high in protein), beef
jerky, and water, fruit drink, or punch. It's an energy-
packed lunch and easily digested.
The hikers occasionally vary this meal with "bird-
seed" or "chicken feed." Try this recipe for a patrol
of 5 to 7 persons: two or three medium-sized plastic
bags, three 1-oz. packages sugar-coated cereal, one
6-oz. package candy-coated chocolate candy, !/2-lb.
unsalted blanched roasted peanuts (small Spanish
peanuts are best), one package of six 1 V2-0Z. packs
of raisins.
Mix together and put in plastic bags. Eat by the
handful as you would popcorn. Vary mixture with
other nuts, diced dried fruits, or shredded coconut.
By the way, unsalted nuts are recommended for
mountain trips due to scarcity of water, but salted
nuts work well too. One warning—avoid foods that
are "gooey" or tend to melt or stick.
For in-camp cooking, Murphy plans one-pot meals.
The only eating utensils the boys need are a spoon
and a cup—a plastic measuring cup to conveniently
measure individual servings of mixes. He also often
uses paper plates. They can be burned after using,
and he doesn't have to inspect 72 mess kits to be
sure they're properly cleaned. The paper plates
add initial weight, but the packs get lighter each
day.
At least one glove for the cook is a must. Boys
forget how hot things can get over an open fire.
Aluminum foil goes everywhere too. It can make
drinking cups, cover pots to increase cooking tem-
peratures at high altitudes, keep out dust and dirt
Item
7-DAY SAMPLE MENU
Source Sun Mon Tue Wed Thu Fri Sat
BID BID BID BID BLD BID BID
Dry cereal
M
X
Milk
M
X
Fruit drink
M
X
X
X
X
X
X
X
Melba toast
M
X
X
X
Beef jerky
S
X
X
X
X
X
Trail cookies
S
X
X
X
X
X
X
Tropical chocolate
bars
s
X
X
X
X
X
Beef hash
s
X
Corn
s
X
Peas
s
X
Pudding
s
X
X
Cocoa
M
X
X X
X
X
X
X X
X X
Scrambled eggs
s
X
X
X
Peanut butter
& jelly sand.
s
X
"Vanilla shake
mix
s
X
Beef noodle
soup
M
X
• X
Chili-mac
w/beef
s
X
Green beans
s
X
Apple compote
s
X
X
Fruit cocktail
s
X
French toast
s
X
X
Chicken &
noodles
M
X
Pudding
w/raisins
s
X
Bacon (dried)
s
X
X
Hash-brown
potatoes
M
X
X
Swiss cheese
w/bacon sand.
s
X
Chocolate
shake mix
s
X
Ham chedderton
M
X
Instant oat-
meal
s
X
Instant break-
fast
M
X
Chip beef on
rice
M
X
Gravy
M
X
Apple sauce
S
X
Strawberry
shake mix
s
X
Beef stroganoff
M
X
Choc, pudding
S
X
Punch
M
X
Turkey & rice
M
X
M- Supermarket
S-Specialty Shop
Continued on page 76
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Boy Scouts of America. Scouting, Volume 58, Number 5, September-October 1970, periodical, September 1970; New Brunswick, New Jersey. (https://texashistory.unt.edu/ark:/67531/metapth331808/m1/29/: accessed April 26, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Boy Scouts of America National Scouting Museum.