Scouting, Volume 31, Number 5, May 1943 Page: 25
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UNRATIONED
FOOD
FOR YOUR CAMP
feif M. Q. Gla/ik
Ass't National Director, Camping and Activities
Before you decide that you can't
have any more camping trips
on account of food rationing let's
take a look at the real situation.
First, here's what the National
Grocery Manufacturers of America
recommend as the new National
Nutrition program.
"Each day's meals," the new
schedule says, "should include one
or more basic items from each of
these seven basic groups:
1—Green and yellow vegetables
—some raw, some cooked, frozen
or canned. 2—Oranges, tomatoes,
grapefruit — or raw cabbage or
salad greens. 3—Potatoes and other
vegetables and fruits—raw, dried,
cooked, frozen or canned. 4—Milk
and milk products—fluid, evapo-
rated, dried milk or cheese. 5—■
Meat, poultry, fish or eggs—or
dried beans, peas, nuts or peanut
butter. 6—Bread, flour and cereals
—natural whole grain, or enriched
or restored. 7—Butter and fortified
margarine — (with vitamin "A"
added).
This, they recommend on the
basis that it provides the necessary
elements of daily diet, and takes
into consideration use of both re-
stricted and unrestricted food
items.
Suppose your Troop is going out
on a trip with three meals involved.
Let's see what kind of a well-bal-
anced menu you could make out of
this list of basic items.
Breakfast
Fresh applesauce, or rhubarb
(Group 3); oatmeal, or dry cereal
(Gr. 6); fresh milk (Gr. 4); toast
(Gr. 6); jam or jelly; butter (could
do without) (Gr. 7); sugar for
cereal (could do without); sugar
for applesauce.
Luncheon
Scrambled eggs (Gr. 5); fresh
boiled carrots, or cooked green
vegetable (Gr. 1); baked corn-
bread, or Johnny cake (Gr. 6);
fresh orange (Gr. 2); cookies, but-
ter (Gr. 7); milk (Gr. 4).
Supper
Fried or fricasee chicken, or fish
(fried or broiled) (Gr. 5); boiled
or oven-browned potatoes (Gr. 3);
cabbage slaw, or fresh vegetable
salad or—(Gr. 1); creamed boiled
onions (Gr. 3); hot biscuits or
bread (Gr. 6); milk or cocoa (Gr.
4); fig bars or cake (Gr. 6); but-
ter (Gr. 7).
As you look over such a 3-meal
menu, aren't you satisfied that if
there was plenty of each item—it
would satisfy a really hungry boy
or man?
Let's see how much rationed
food there is in this menu. In the
breakfast there's butter and sugar
only, in the lunch there's only but-
ter, and at suppertime you used
grease for frying and butter. (If
you fricasee chicken instead of fry-
ing — then it was only butter.
Yes sir, Mr. Scouter, here's a
pretty good menu for 3 outdoor
meals, and think of it — the only
rationed items are sugar and but-
ter. No problem there — just ask
each Scout to bring say 6 table-
spoons of sugar, and enough butter
for his 3 meals—put it all together
and you are all set.
We believe that if you will take
a list of your unrationed foods
including all fresh items — you can
make up some pretty satisfactory
menus for a day or a week.
Don't let anyone try to sell out-
door adventure and camping down
the river on account of food ra-
tioning.
There's still plenty to eat in this
great land of ours, but like our
forefathers, who didn't know what
a tin can opener looked like, we'll
have to do our own cooking. And
it is great fun!
Note:
Next month, we are going to try
and have some unrationed food
recipes for you. Stand by — but try
out some of your own and let us
know how good they are. We'll pass
them on to the whole Scout field.
MAY, 1943
25
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Boy Scouts of America. Scouting, Volume 31, Number 5, May 1943, periodical, May 1943; New York, New York. (https://texashistory.unt.edu/ark:/67531/metapth313093/m1/27/?rotate=90: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Boy Scouts of America National Scouting Museum.