Scouting, Volume 7, Number 26, June 26, 1919 Page: 5
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SCOUTING, JUNE 26, 1919
EVEN a most experienced camper will
find it worth while to use a ration
table, which gives exact amounts for
feeding a given number of people, there-
by preventing the embarrassment of hav-
ing to make the helpings too small on one
dish in order to have enough to go
around or of wasting food where too
much has been prepared and the leftovers
cannot be used to good advantage. Such
tables can be found in The Army Cooks'
Manual or The Mess Sergeants' Hand-
book, in The Foresters' Guide, in Camp
Cookery by Gill or Campcraft by Miller.
It is especially important that hikers
learn how much of each element of food
is necessary for one or more meals.
At the close of this article are suggestions
for daily menus for a two weeks' period.
In an early issue these will be tabulated
with quantities and
Army Cooks' recipes.
boys, his experience can be
turned to great advantage in
your class in camp cookery.
Remember, however, that most
cooks are not teachers and it
may be even better for your
scoutmaster or cooking in-
structor
to confer per-
sonally with
the cook, get-
ting from him
such points
as should be
passed on, al-
lowing the in-
s t r u c t o r
to use his
own methods
i n teaching.
table etiquette are not
out of place in camp.
Many boys learn for the
first time proper table
manners where oppor-
tunity is offered in camp.
It is surprising to know
that some of the worst in
this respect come from
so-called higher class
homes. Cheers for the
waiters, and banners or
pennants for the best de-
corated table, after _ din-
ner short talks, all influ-
ence the boy's attitude
toward the efficiency of
the camp kitchen and
commissary.
A
YOUR old professionals
who are at it all the
time, simply cook out of
their heads. The novices
must get the habit by
using a cook book. The
books mentioned in the
paragraph above are de-
signed for outdoor cook-
ing and for the use of
either professional or
amateur. Don't trust your
memory on recipes. Make
a book of your own and
with a little experimenta-
tion you will find that you
can judge very closely as
to what you will need
under given conditions. It is an un-
happy camp, which is always announc-
ing " no more of such an item " before
all the boys are served.
THEN how about the chef ? Is he a
luxury on which we should pay
war tax or is he a necessity? We who
have advocated roughing it with the
boys in our years of verdant ardor for
the story book stuff are ready to vote
for an expert cook, whether he is an
expert or not, in any company where
there are a dozen or more to be fed.
The kind of cook and not the salary
he has been paid by his previous em-
ployer will determine how much he is'
worth to you. Many Pullman dining
car or fashionable restaurant cooks are
like a fish out of water trying to cook
in the open without all the modern
conveniences or where large messes are
to be cooked on limited stove space
rather than individual orders over a gas
jet. What you want is a general cook,
not a pastry specialist or sandwich man,
a man who does general cooking and
knows how to make allowance for emer-
gencies which are sure to arise in_ the
course of the season. A good disposition
and wholesome manly character are im-
portant requisites. Often the cook holds
a more telling influence for the good or
bad morals in the camp than any other
one person except the camp director him-
self. In some camps I have visited, it
has been a serious question as to whether
the cook or the scoutmaster was in
charge. If possible, a cook should be
used to give certain pointers on the
tricks of the trade and if he can be in-
terested in imparting knowledge to the
"Darngoods" by Dillon Wallace
1 Quart Flour.
1 Rounded Tablespoon Good Baking
Powder.
2 Teaspoons Salt.
Mix stiff dough with water.
Fill frying-pan half full of hot grease.
Pull dough size of pan and thin as pos-
sible ; fry in deep hot fat until brown
on edges; turn.
Serve hot.
t:.:: <
Sm. Wm. Abt,
Manhattan 652, in
France.
Baked Banana Sandwiches
a la Camp Department
Roast banana with skin on, over
live coals until skin is thoroughly
brown (about ten minutes). Peel,
slice lengthwise and serve between
slices of toast, adding a slight
sprinkling of salt and lemon juice,
jam or fruit jelly. This has very
high food value.
REGARDING sanitation: In almost
every camp there is much valuable
food wasted because of improper stor-
age, poor refrigeration, even where ice
is plentiful, dampness, causing mould
where cereals and breadstuffs should be
kept dry. These losses are more expen-
sive than proper equipment.
THE morale as well as the morals of
the camp can be greatly elevated or
degraded owing to the conduct at meals.
Table talk should do away with the
boarding house jargon too common in
most camps. Courtesy and wholesome
Camping and Woodcraft (Vol. 1),
by Horace Kephart, is an ideal
volume for the Scoutmaster who
wishes to teach outdoor cooking.
GOOD workman
cannot do his best
work with poor tools.
Give the cook a chance
by providing proper cook-
ing utensils and stoves.
Give character to your
outdoor cooking and to
your camp bill of fare
by introducing novelties
peculiar to Scouting.
Here are suggestions:
Dillon Wallace's darn-
goods.
Boy Scout style barbecue
pig or venison (sheep
or goat).
Pine Tree Jim Wilder's kabob.
Beefsteak broiled on hardwood coals.
A La Camp Department baked banana
sandwiches.
Potatoes on the half shell (baked).
Dan Beard's rattlesnake stew.
Twist on a stick and beans baked in a
hole.
Southern style Johnny cake.
Kephart corn pone.
Hot Rock corn dodgers.
"Over the Top" flapjacks.
Commissary enemies to be considered
are rust, bugs and flies, mould, ptomaine,
weevil, dust, sand, rot and fermentation
from .poor refrigeration, garbage can
(waste), bad water, adulterated food and
substitutes.
Here Are Two Weeks' Menus
Fresh green vegetables are to be added
when the same are obtainable in market
NO. 1—MONDAY
Breakfast: Coffee or cocoa, oatmeal, wheat
pan cakes, stewed prunes.
Dinner: Boiled kidney beans with pork,
brown bread, boiled rice with raisins or pie.
Supper: Cocoa or lemonade, corn bread, jam.
NO. 2—TUESDAY
Breakfast: Coffee or cocoa, hominy, French
toast, stewed apricots.
Dinner: Mutton stew with potatoes, onions,
carrots, turnips, bread, tapioca pudding.
Supper: Cocoa or iced tea, biscuits, jam.
NO. 3—WEDNESDAY
Breakfast: Coffee or cocoa, corn meal mush,
French eggs, bread, oranges.
Dinner: Noodles baked with ham and
cheese, bread, apricot pudding or pie.
Supper: Lemonade or iced tea, cold noodles,
bread, jam.
NO. 4—THURSDAY
Breakfast: Coffee or cocoa, corn pan cakes,
bananas.
Dinner: Beef pot roast, boiled potatoes,
boiled turnips, rice pudding.
Supper: Milk, corn bread.
(Continued on page 6)
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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/m1/5/: 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.