Scouting, Volume 7, Number 26, June 26, 1919 Page: 4
16 p. : ill. ; 31 cm.View a full description of this periodical.
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SCOUTING, JUNE 26, 1919
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Photo f/jm J,/ a i n i n, _1 Is,.
Not long since I had the pleasure
of watching two scouts perform the
mysterious feat of making twist on a
stick. Their procedure was some-
what as follows : They first poured
an indefinite amount of flour into a
pan, to the flour they added enough
water to make a fine antidote for in-
ternal poisoning, known as " flour
and water gruel " ; after which they
suddenly discovered the absence of
baking powder and lard, which they
proceeded to mix into the aforesaid
library paste in about the proportion
of a thimbleful of baking powder
and a teasponful of lard to a pint of
flour. When thoroughly mixed to
their entire satisfaction they dis-
covered, much to their dismay, that
the mixture would not cling to their
baking stick, but insisted upon drip-
ping mournfully but surely into the
fire. S. O. S. calls for more flour:
None to be had! Consequences—
heap much stirring ! After laboring
with a peeled stick for about an hour
until all signs of baking powder had
vanished, the mixture still refused to
cling.
Now, let us sit down together and
make a twist, or, in other words,
" camp bread." We will flrst take
one teacupful of flour with which we
will mix about one-half teaspoonful
of baking powder and one-third tea-
spoonful of salt, mixing thoroughly
with a spoon. Next we will add
about a teaspoonful of cold grease,
which we will rub in thoroughly
with a wooden spoon or paddle until
there are no lumps left or any flour
adhering to the bottom of the pan.
This is tedious, but of the utmost
importance, and you must not shirk
this operation. Finally stir in, pref-
erably milk, but if not obtainable,
water until you have a rather stiff
dough—accent on the stiff.
You may bake this dough in many
ways. If you are to bake it on a
stick, get a club of some sweet, green
wood, about three inches thick. Peel
the end and hold it over the fire un-
til the sap simmers. Work your
dough into a very thin ribbon about
two inches wide and when the sap
simmers, wind your dough spirally
around the peeled end.
Oakland, Cal., Scout Scribe
CAMP COMMISSARY
Menus for Two Weeks
By L. L. McDONALD
OUTRANKING all other essentials of
a successful camp so far as the boy's
opinion goes, are good eats. Anybody
who has seen scouts eat in camp will have
no anxiety as to their appetites. The expe-
rienced camp director knows, however, that
unless boys are fed properly these gOod ap-
petites become impaired and at that moment
the whole camp equipment, leadership, pro-
gram, Scout law, and all goes into the dis-
card and home sickness, discontent, and bad
discipline are the result. Often the difficulty
is that appetites are too good and without
proper supervision at meals, boys are al-
lowed to gorge themselves with impossible
quantities of wholesome food.
It is, therefore, important that we see to
it that boys have all they need to eat, but
that it is not left to their judgment as to
whether or not " enough is plenty." Of
course the quality of food and the variety
also affects the boys' appetites.
THEN there is the ever present question
of cost. How to keep within the bud-
get and still set a good table. Success in
this point depends on your bargaining abil-
ity, buying in bulk instead of retail packages,
seeing in advance what your needs will be
so as to buy in large enough bulk to obtain
a discount or job lots; substitution of foods
that can be bought cheaply in place of others
of equal food value on which prices may for
the time or locality be more expensive; and
more food in fewer tin cans, and evaporated
in bulk, in place of canned fruit in which
more than half your money goes to pay for
water and container.
THEN the old adage that " the cook can
scoop out with a tin spoon faster than
the provider can supply with a shovel" will
be remembered. Wasteful cooks are a very
common burden, but are a more expensive
luxury than mice, weasels or seventeen year
locusts.
ftTTARIETY is the spice of life," but like
V the real spice is a thing of secondary,
rather than principal, importance, and in
making up your menu remember variety ap-
peals principally to the appetite. Plenty of
plain food with not too much choice at each
meal but with a daily variation of food gets
best results and is most economical. A res-
taurant menu with a dozen different kinds
of meat every week seems stale and monot-
onous. In a scout camp where only one
meat is served at each meal but where each
meal looks in some way different from the
day before, campers get the impression that
there will always be something different
when the bugle blows for mess call. In
many camps, baked beans have been used
so continuously every day that all the camp-
ers dread the sight of beans. The boarding
house prune also has become a joke even
though when used in moderation it is one
of the most appetizing and wholesome des-
serts and is especially adapted to camp.
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Boy Scouts of America. Scouting, Volume 7, Number 26, June 26, 1919, periodical, June 26, 1919; New York, New York. (https://texashistory.unt.edu/ark:/67531/metapth283079/m1/4/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Boy Scouts of America National Scouting Museum.