Noon

(34) Scrambled Eggs (59) Baked Potatoes (28) Onion and Cucumber Salad

(6) Biscuits and Butter Jam Milk

Evening

(13) Pot Roast (55) Brown Potatoes (62) Creamed Carrots Bread and Butter (35) Egg Float (61) Lemonade

Food List

Apples (fresh, 15) .....51b.

Cereal................1 box

Sausages ..............2 lb.

Potatoes (15 small) ... .3 lb.

Bread .................3 lb.

Butter ...............0.6 lb.

Sugar ...............1.5 lb.

Milk .................4 qts.

Cocoa................0.3 lb.

Salt .................0.1 lb.

Eggs ...............15 only

Potatoes (large, 10) .... 5 lb. Cucumbers (medium ).. 3 only

Onions...............2 only

Vinegar...............1 oz.

Oil ...................2oz.

Salt .................0.2 lb.

Flour .................2 lb.

Shortening ...........0.5 lb.

Baking Powder.......3 tbs.

Beef ..................5 lb.

Potatoes (small, 20) ...5 lb. Carrots (15, medium) ..3 lb.

or .................Scans

Butter ...............0.6 lb.

Salt .................0.2 lb.

Sugar ...............1.8 lb.

Beef fat or shortening. .0.5 lb.

Eggs ................8 only

Vanilla...............2 tsp.

Butter...............0.6 lb.

Pepper..............0.01 lb.

Milk .................4 qts.

Jam ..................1 pt

Pepper .............0.01 lb.

Milk .................2 qts.

Lemons .............10 only

Bread (whole wheat) .. .3 lb. Onions .............5-6 only

Order Of Preparation

Cook apples.

Cook potatoes.

Cook sausages.

Make cocoa.

Set out cereal.

Set out bread and butter.

Bake potatoes.

Make biscuits and put in at proper time. Make salad. Make dressing. Scramble eggs.

Make egg float and set to cool. Cook pot roast. Cook potatoes. Prepare carrots. Make lemonade. Prepare bread and butter. Soak split peas for tomorrow.

Menu No. 7. Morning

(17) Bananas

(24) Prepared Cereal

(34) Scrambled Eggs

Bread and Butter

Milk

Noon

Split Pea Soup (57) Fried Potatoes (45) Lettuce and Tomatoes, with dressing

Bread and Butter

Jam

Milk

Evening

(8) Roast Beef (59) Baked Potatoes (16) String Beans

Bread and Butter (27) Canned White Cherries (61) Lemonade

Food List

Bananas ............10 only

Eggs ...............15 only

Cereal................1 box

Shortening for eggs . .0.25 lb.

Bread .................3 lb.

Butter ...............0.6 lb.

Salt .................0.2 lb.

Milk .................5 qts.

Split Pea Soup........5 cans

Potatoes (20, small)----5 lb.

Shortening for frying ............0.25 lb.

Lettuce .......3 small heads

Tomatoes ...........10 only

Beef (3 lb. cold tomorrow; 5 lb. for roast). .8 lb.

Potatoes (10, large) ____5 lb.

String Beans

(No. 2 can) ........3 only

Bread .................3 lb.

Butter ..............0.6 lb.

Cherries (No. 1 can)..3only

Mayonnaise ...........1 pt.

Bread (whole wheat) ..3 lb.

Butter ...............0.61b.

Jam...................1 pt.

Milk .................5 qts.

Salt .................0.1 lb.

Pepper .............0.01 lb.

Salt .................0.21b.

Lemons ............10 only

Sugar................0.51b.

Onions ..............2 only

Order Of Preparation

Slice bananas. Prepare cereal. Prepare bread and butter. Scramble eggs.

Make soup. Fry potatoes. Prepare salad. Slice bread and butter.

Put beef in oven.

Bake potatoes.

Cook string beans.

Cook corn meal mush for breakfast. Prepare bread and butter. Set out cherries. Prepare lemonade.

Menu No. 8. Morning

(3) Stewed Dried or

(2) Stewed Fresh Apples

(24) Prepared Cereal

(32) Fried Corn Meal Mush

(41) Honey

(19) Cocoa

Noon

(9) Cold Boast Beef (58) Mashed Potatoes with

Cheese Powder (31) Cole Slaw

Bread and Butter

Jam

Milk

Evening

(66) Sausages and Onions (56) Boiled Potatoes (70) Stewed Tomatoes (30) Corn Bread (54) Canned Peaches Milk

Food List

Dried Apples .......0.75 lb.

or

Fresh Apples .......15 only

Prepared Cereal ......1 box

Corn Meal ...........2 lbs.

Honey ................1 pt.

Cocoa ...............0.3 lb.

Sugar ...............1.5 lb.

Milk ...............4qts.

Beef, cold (cooked last night) ..............3 lb.

Potatoes (20 small).....5 lb.

Cheese Powder ......0.25 lb.

Bread .................3 lb.

Salt .................0.2 lb.

Butter...............0.6 lb.

Milk .................3qts.

Cabbage............2 heads

Sausages ..............2 lb.

Onions ...............5 only

Salt .................0.2 lb.

Tomatoes (No. 3) ----3 cans or fresh ..........10 only

Pepper .............0.01 lb.

Corn Meal............1 lb.

Flour .................1 lb

Eggs ................4 only

Shortening

(for frying) .......0.5 lb.

Salt .................0.1 lb.

Vinegar .............1/2 cup

Sugar ...............0.2 lb.

Jam ..................1 pt.

Baking Powder........5 tbl.

Shortening...........0.5 lb.

Peaches (No. 2 1/2)----2cans

Milk .................3qts.

Butter ...............0.6 lb.

Sugar ...............0.5 lb.

Potatoes (20, small)----5 lb.

Order of Preparation Cook apples.

Fry mush which has been cooked while washing dishes the night before.

Make cocoa.

Set out cereal, honey.

Start potatoes to boil. Slice cabbage for cole slaw. Mash potatoes. Set out jam and milk.

Put potatoes on to boil.

Make corn bread.

Cook tomatoes.

Cook sausages and onions.

Prepare peaches.

Total Quantities For Eight Days

The following food list represents the total quantities for eight days, so that the Scout Leader can figure approximately what supplies he needs to buy. If you are camping for a shorter time than this, study the menus that you wish to use and make a total by days of your supplies.

List Of Staples

Apricots (dried) ...................1.2 lb.

Corn Flakes......................5 boxes

(or other dry cereal)

Cocoa .............................1.5 lb.

Sugar .............................17 lb.

Salt ..............................3.2 lb.

Jam ...............................2 qt.

Pork and Beans (No. 2).............5 cans

Tomato Soup (small)...............2 cans

Mustard ......................1 small jar

Vinegar ......................1 pt. bottle

Pepper .......................1 small box

Flour..............................9 1b.

Potatoes ...........................50 lb.

Rice .............................2 1/2 lb.

Raisins ...........................2 1/2 lb.

Nutmeg or cinnamon...........1 small box

Lemons .........................3 1/2 doz.

Prunes .............................4 lb.

Cereal (uncooked) ...................3 lb.

Macaroni .........................1 1/2 lb.

Baking Powder (1 can, medium) ......1 lb.

Shortening ........................4.5 lb.

Tomatoes (No. 3 can) ..............5 cans

Onions (approximately)...........20 only

Oil (1 medium can or jar)............6 oz.

Oranges........................2 1/2 doz.

Vanilla.....................1 small bottle

Peaches (dried) ...................1.2 lb.

Pancake Flour......................1 lb.

Syrup ..............................1 qt.

Pudding Powder..................3 pkgs.

Salad Dressing (jar)................3 pt.

Dried Beef..........................1 lb.

Paprika .......................small box

Garlic ...........................1 clove

Canned Peaches (No. 2 1/2)..........2 cans

Vegetable Soup....................5 cans

Split Pea Soup....................5 cans

Canned Salmon (1 lb. can)..........2 cans

Canned String Beans (No. 2 can)____6 cans

Canned Pears (No. 2 1/2 can).........2 cans

Canned Cherries (No. 1 can)........3 cans

Honey .............................1 qt.

Corn Meal .........................3 lbs.

Cheese Powder....................1/4 lb.

List Of Perishable Foods

Bacon ............................2 1/2 lb.

Eggs .............................8 doz.

Bread .............................27 lb.

Bread (wholewheat) ...............21 lb.

Milk (fresh) .......................90 qt.

Butter ............................12 lb.

Cake .............................1 1/2lb.

Cabbage .........................4 heads

Beef (ground) ......................3 lb.

Lettuce (small) ..................9 heads

Cheese ...........................1 1/2 lb.

Beef ..............................22 lb.

Carrots ..........................35 only

Turnips ............................1 lb.

Cucumbers ........................6 only

Cookies ..........................40 only

Lamb..............................8 lb.

Tomatoes...........................4 lb.

Chicken ...........................7.2 lb.

Apples (fresh) .....................10 lb.

Sausages ...........................4 lb.

Bananas .........................10 only

Miscellaneous Recipe Tips

1. Whenever spoonfuls are referred to they mean level.

2. What is often referred to as a tablespoon is really a dessert spoon. There are teaspoons, dessert spoons and tablespoons. The latter is not very common. A tablespoon holds three teaspoons.

3. Table of weights and measures:

2 Teaspoons................1 dessert spoon

3 Teaspoons..................1 tablespoon

4 Tablespoons .....................1/4 Cup

8 Tablespoons .....................1/2 Cup

16 Tablespoons ......................1 Cup

2 Cups ......................1 Pint—1 lb.

4 Cups...........................1 Quart

4 Quarts ........................1 Gallon

8 Quarts ..........................1 Peck

Speck, pinch, or dash.... less than 1/8 teaspoon

2 cups liquid.....................1 Pound

2 cups shortening

(Butter, lard, oil, etc.) ..........1 Pound

1/4 Pound Butter.....1/2 Cup or 8 Tablespoons

4 Cups Flour.....................1 Pound

1 7/8 Cups Rice......................1 Pound

2 Cups Chopped Meat (Packed) . . .1 Pound

4. Contents of Canned Fruits and Vegetables:

No. 1 can (Tall Salmon or Soup)... 1 1/3 Cups

No. 2 can........................2 1/2 Cups

No. 2 1/2 can......................3 1/3 Cups

No. 3 can (Small Tomato cans).......4 Cups

No. 10 can

(Hotel Size or "Gallon")......12 2/3 Cups

5. "To cream" means to mash and stir round until soft and creamy so that it will blend easily with other ingredients.

A typical Patrol kitchen. The pots hung up to drain. The washstand and trimming of the fire place make it a better place to keep clean.

6. "To bring to a boiling point" is to heat until bubbles form and break all over the surface.

7. "To simmer" to heat liquid until tiny bubbles rise to surface and break. To simmer is to keep just below boiling point.

8. "To sear" is to hold (particularly meat) in flame, or hot fat, until white. This keeps in juices or fat from soaking in.

9. "To baste" is to pour or ladle liquid over cooking food to keep it moist.

10. Abbreviations tsp..........teaspoon lb.............pound tbs........tablespoon pt...............pint oz.............ounce qt..............quart