XII

Water Supply

An adequate water supply is most essential for any camp, and should be one of the first things to be considered in selecting a site. Springs and wells generally supply the camper with drinking water; lakes and streams with wash water. Few springs or wells can supply enough water for all purposes when a camp is large.

Whatever the source of supply the drinking water should be tested by the Health authorities before camp opens, and at any time there is any question concerning it. Springs and wells should be cleaned out and the former protected with boards or screening if necessary.

Too much thought cannot be given to the question of the water, as to its purity and quantity. Children drink a great deal in hot weather and much has to be used for cooking and washing. If there is any danger of the drinking supply giving out, to prevent waste, allow only one or two people to draw water and then only when necessary.

Keep covered tanks or coolers of drinking water in shady places, convenient for the campers. Caution all as to wastefulness and if in case of an emergency there is only a very little, place a counsellor in charge of it and deal it out by the cupful, seeing that all have an equal share. Of course, only individual cups should be used.

Should there be any doubt as to the purity of the water, boil it for twenty minutes, place in earthenware or agate vessels, cool, cover and lower the vessels down the well, or put them in the ice box, or some cool place for the water to get cold.

Water for cooking can be taken from a lake or stream. It is generally boiled.

If the only source of supply is a brook or stream, water for drinking should be taken above camp. All vessels in which it is carried or kept should be thoroughly washed each day.

No camp should remain open if the water supply is not what it ought to be.

If a camp is supplied with running water and plumbing has been installed the location and covering of the tank and the cesspool are important things to consider.

The drain pipes connected with sinks or tubs should be flushed occasionally with disinfectants, the sink drain cleaned daily with boiling water and washing soda.

Marsh land near a camp site which is otherwise desirable, if treated with crude oil or the water drained off by ditches, will not prove a menace.

Latrines

Every camp must be provided with adequate latrine service. One unit for every eight or ten people is considered necessary. The type of latrine to be used willdepend on existing conditions at the camp site, but whatever it is the greatest care must be taken to keep them clean. Seats and covers should be scrubbed every day, houses swept and toilet paper provided. Covers should not remain open, and it should be considered a misdemeanor to throw cloths of any kind into a latrine. As a place must be provided for them it is suggested that a small portable incinerator be kept in a closed box stood in one corner of the latrine house, and that the incinerator be removed every day to a near-by open place and the contents burned.

Volley BallVolley Ball

Latrines should be cleaned out before camp opens and the ground around them left perfectly clean. As a precaution make sure that no part of the contents is deposited anywhere near camp. If the ordinary out-of-door closet is used, see that chloride of lime is sprinkled in the pit daily.

If a small group is to be provided for in a temporary camp and a latrine must be built, the earthen closet willprobably give the best satisfaction. This is made by digging a trench 2 ft. wide, 3 ft. deep and in length 2 ft. for each unit. Over the trench place a box seat 17 inches high, with holes having hinged covers. Bank earth around the bottom of the box and in front of it place a board walk. Protect the seat by pitching a tent over it or encircling it with a strip of canvas 5 ft. high, fastened to posts, the ends of which pass each other forming a protected doorway. A box of earth and a small shovel should be kept in the tent and every time the closet is used earth should be thrown into it. Lime should be used daily. When necessary to dig a new trench make sure that the old one is properly filled in. A latrine of this kind must not be placed near any water supply.

A type of latrine which is being built on permanent camp sites in the Palisades Interstate Park and which has been developed by the engineers of the Park Commission, is giving such satisfaction that an outline of its construction is herewith given.

Dig a pit in which is built a concrete tank 3 ft. wide, 3 ft. deep at one end, and 3 ft. 8 inches at the other, and 17 ft. in length for eight units, the concrete 6 inches thick.

Build over it a house 6 or 7 ft. wide, the rear and one side wall of which rest on the rear and lower end wall of the pit. The deep end of the pit for 18 inches is left outside of the house. This opening, which must have an adjustable cover, is used when cleaning the pit.

Floor the building to within 20 inches of the rear wall. Cover the opening in the floor with a box seat 17 inches high leaving in it properly made toilet seats, 2 ft. apart from center to center, with covers.

Make four agitators, one for every two units, by fasteninga wooden paddle 5 x 7 inches onto one end of a 5-ft. length of 2-inch iron pipe. Put the pipes through a slot in the seat between the two openings, the paddle at right angles to the length of the seat, and clearing the bottom of the pit by three inches. The agitators are held in place by clamps attached to the bottom of he seat which allows the pipe handle to be moved from side to side. Vent pipes 4 inches in diameter extend from the pit up through the seat back of each cover, and through the roof for 18 inches.

Charge the pit with 175 gallons of water and 240 pounds of Kaustine, a patented chemical compound. By moving the agitator handles from side to side whenever the latrine is used all solid matter is brought in contact with the Kaustine solution and decomposed.

As with all other latrines, the house must be kept clean and the seats scrubbed each day. It is not necessary to use any disinfectants in this type of house, but it should have two doors and windows.

2.First Aid

First Aid supplies are a necessity in camp and should always be provided. Some one person must be responsible for them and when possible this person should be either a trained nurse or a practical nurse.

Essential Supplies

Absorbent cottonSterile gauzeBandagesIodineVaselineBicarbonate of sodaCastor oilAlcohol and sugar of lead (for ivy poisoning)Hot water bottleAlcoholAromatic Spirits of AmmoniaEpsom saltsSmall alcohol stove and panCascaraWhite enamel basinTowels

The nurse should have a tent or a corner in some building where a table and shelf covered with oil cloth and a bed can be placed and all supplies properly cared for. No one should be allowed to take any of the supplies without her permission.

3.Fire Prevention

It is advisable to have in every camp, pails of water standing in the mess hall, in the kitchen, or in other accessible places, or small chemical fire apparatus to be used in case of necessity. A fire drill is also an essential provision.

Place the indoor camp stove on a concrete base with zinc back of it.

In building the mess hall chimney, be sure that two flues are built, in case one needs to be used for the kitchen stove pipe, as one flue cannot be used for two fires.

4.The Health Winner in Camp

Before any child is admitted to a Girl Scout camp she should have been thoroughly examined by a competent physician. These examinations should be arranged for by the Local Councils. With very slight effort it is possible to enlist the interest of physicians, particularly women physicians, in making these examinations.

The accompanying certificate (p. 52) is particularly recommended as preferable to an informal statement. This certificate, properly filled out, should be of greatassistance to the Camp Director in safeguarding the health of the Scouts in camp. It must be remembered that young girls are ambitious to do all that their fellows do, and very seldom are willing to admit any physical disability. The responsibility should not be on their shoulders. Camp life subjects each person to quite unusual physical exertion which in some cases may amount to a strain. The things to be especially guarded against are heart disturbances, either functional or organic; painful or too profuse menstruation; flat foot, weak backs and prolapsed intestine. Under-nutrition and anemia will usually be automatically corrected by life in the open and the consequent increased appetite. No child who is markedly undernourished, however, should be allowed to take extraordinary exercise until she has begun to gain.

Before the Scouts start for camp they should be assembled and inspected in a group by a nurse, or some other person competent to detect body and head lice. No Scout should be allowed to come to camp infested with vermin, and yet this happens repeatedly unless definite precautions are taken. As a rule this cannot be left to the examining physician. If this examination is made as early as a week ahead of the time to start for camp the children's heads can be cleansed.

To cleanse the head from lice, rub the scalp and saturate the hair with kerosene. Tie the head up in a thick, clean cloth held in place with safety pins. Leave the bandage on over night. After removing the bandage it should be plunged at once into hot soap suds, and thoroughly washed. Wash the scalp and hair with castile or ivory soap, rinsing thoroughly. Dry with clean towels. Combs and brushes should be thoroughly cleansed before using. It may be necessary to repeat this process once.

The ideal should be held before each Scout of having her health record while in camp a perfect one. Should any unforeseen trouble arise, however, she must report at once to the nurse or Director.

Whenever possible, sleep with tent sides and flaps up; never with the tent closed except in case of a severe storm.

Indigestion, constipation, diarrhea, headaches, bruises, blisters, strains and sprains, insect bites, sunburn and ivy poisoning are some of the common camp ailments that have to be dealt with.

Observing the Scout Health requirements as discussed in the Handbook, "Scouting for Girls," helps very much in establishing a healthy Scout camp and keeping out of it conditions which are often due to carelessness.

The First Aid HouseThe First Aid House

FEEDING THE MULTITUDE

1.Provisioning

To buy in large quantities at wholesale and pay for the order within ten days is economy. To ship by boat and not by rail, when possible, also saves money. To have a dry, well ventilated store room and an ice room is to save still more. It is possible and feasible to order before camp opens, the necessary dry groceries and canned goods to be used in a camp of 150 during a period of four to five weeks, and to care for same in a comparatively small space.

The amounts needed can be computed from the amounts necessary for a family of four or six. In fact, the knowledge necessary to provide properly for a family under ordinary circumstances is of the greatest help in providing for a camp be it large or small. There are many good cook books which specify quantities for given numbers of people; knowing these, the numbers of campers to be fed per day, the amounts in which various kinds of dry provisions are sold at wholesale, gives one the key to the situation. By making out roughly a week's menus, a close estimate can be made.

Cereals, flours and meals can be bought by the sack and range in weight from 50 to 100 pounds. Sugar can be bought by the bag or barrel, the latter being better because it is cleaner. Navvy beans, to be used for baking, are sold in bags, 150 or 160 pounds in a bag. Baking powder is bought in 5-lb. tins. Cocoa is bought in 25-lb. drums. Macaroni comes in 22-lb. boxes. Peanut butter in 10-lb. pails. Crisco comes in 6-lb. cans; molasses in No. 10 tins, 6 tins in a case; tomatoes in No. 10 tins,6 in a case; apple butter in 30-lb. pails; cod fish in 20-lb. boxes; soap, 1 case of 100 bars; butter in 63-lb. tubs; eggs in a case of 30 dozen; prunes, apricots, peaches in 25-lb. boxes; raisins in 25-lb. boxes; cheese, 30 lbs. (whole cheese); split peas in 60-lb. bag; vanilla in pint or quart bottles; salt, 25-lb. bag; corn starch, 1 package of 2 dozen boxes; soda, cinnamon, nut meg, ginger, pepper and mustard to be bought in small quantities as needed.

Fresh milk, if obtained from a dairy, is delivered in 40-qt. cans. A quart and a cup per person per day is a good allowance for drinking and cooking purposes. If fresh milk is not obtainable, or can be had only in small quantities, a good brand of evaporated milk should be kept on hand.

Fresh vegetables are bought either by the pound, bunch, quart, peck or bushel. In so far as is possible they should be cooked the day they are delivered. If, however, it is necessary to buy vegetables at one time for two or three days' supply, use first such things as spinach, peas, beans and corn, for cabbages, carrots, beets, tomatoes and squash are more easily kept and are not so impaired in flavor by keeping.

If fresh meat or chicken is to be served it should be cooked the day it is delivered, or kept on ice until such time as it will be needed. Fresh fish should be handled with great care and not allowed to remain off the ice for any length of time. There are so many wholesome substitutes for meat that it seems entirely unnecessary for campers to have meat more than once or at most twice a week. In the summer time, it is very heating, and also the meat which is obtainable in small communities is very often not the best quality, to say nothing of being very expensive. An occasional potroast of the top of the round, or a roast of lamb, or a piece of corned beef can be used. Fresh fish when obtainable and well cooked is always most acceptable.

The WeaversThe Weavers

Canned meat and canned fish are not recommended.

Care of Provisions

All bags of cereal, meals or flour should be placed in covered barrels, boxes or tubs stood on a platform raised from the floor. Boxes of dried foods such as fruit, cod fish and so forth should be stacked, each kind in a pile and placed on the platform. All tinned goods should be taken out of their cases and laid on shelves. Butter, crisco, eggs, peanut butter, apple butter, and so forth, should be kept in the ice house. Cheese should be wrapped in cheese cloth wrung out in vinegar and kept in a box on a shelf in the store room, not in the ice box.

The handling of fresh milk is something which should be done with great care. After opening a large can, the milk should be stirred with a long ladle which reaches to the bottom of the can. The quantity of milk needed should be taken out and put in a pitcher. For dipping out the milk use a dipper which has been sterilized byplacing it in boiling water and cooled by allowing cold water to run over it. This dipper should not be used for any other purpose than taking milk from the large can and when not in use can hang in the ice room. Milk cans should always be kept covered and no milk which has once been taken out of a can should ever be poured back into it. What is left from the table should be put in a pitcher and stood in the ice house to be used for cooking. Milk which is handled in this way and which comes from a first class dairy will keep sweet for three days. It is not essential to keep fresh vegetables in an ice house. If the tops are cut off, vegetables can be kept in baskets in the store room. Under no circumstances should anything hot or even warm be put into the ice box, as the steam which arises from the combination of cold and heat will decompose food very quickly, or cause it to sour. Anything that is hot and needs to be cooled before placing in the ice box should be covered with cheese cloth kept for the purpose and stood on the store room shelves.

Bread, if bought from a bakery, can be kept in a barrel or on shelves and covered with cheese cloth. The sandwich loaves are recommended as they cut to better advantage in the bread cutter, and are more economical in the long run. These loaves weigh about three pounds apiece and cut into from 40 to 45 slices.

Ice cream salt should not be kept in the store room, but in a half-barrel or tub outside of the kitchen door. Salt causes dampness, which is not desirable. The bag of table salt should stand in a tub or box of some kind. Fruit, especially tomatoes and peaches, should be watched closely as little flies are apt to collect on them.

It is most essential that the store room be swept, the shelves brushed, and everything not of use removed fromit every morning. This is true with the care of an ice box or room. Not a day should pass that it is not thoroughly inspected and all that is not usable removed from it, and the room left in a perfectly clean, wholesome condition. The ice compartment should be washed out two or three times a week before the fresh ice is put into the box.

Do not buy more perishable food than can be properly taken care of and used within a day or two. Watch it closely, pick it over each day and throw out any part which shows signs of decay.

Do not neglect to replenish the larder before supplies are out, as transportation is slow. Do not forget that large quantities take much more time to cook than small quantities. Many times meals are not served on time for this reason.

Make a point of weighing, measuring and apportioning. It is economy to do so.

Nail a card in the kitchen on which is given the quantities of those things which are used constantly and the number of people each quantity will supply: sugar, butter, bread, cereal, cocoa, dried fruit.

Buy only what is needed and can be properly stored. The second grade of many foods is as good as the first in taste, and as nourishing. It costs less, and many times simply because it is not perfect in size or uniformity.

To buy in bulk is less expensive than to purchase boxed or tinned goods. This rule for campers pertains particularly to cereals, crackers, meals, flours, sugar, cocoa, raisins, etc.

When buying fresh fruits, vegetables or meat, take advantage of the market, even if it means a quick change of menus. A surplus means low prices.

Having bought what is the best or the best that canbe afforded, do not spoil it in the preparation, cooking or serving. A deplorable condition exists in many homes and doubtless camps as well, because the art of provisioning from first to last is not better understood.

The Girl Scout camps must prove that thrift and good food go hand in hand; also that in every department related in any way to our food, which is of such importance to health and happiness, the most approved methods are used.

2.Camp Menus and Recipes

The condition of one's health is probably more dependent on what one eats than on any other single thing. Certain foods are necessary to keep the body in good physical condition and certain combinations of foods are not only better for the body but more pleasing to the palate than others. There is a psychology of food which, if studied, is interesting, and which, if applied, is most helpful. How many timesquantityhas not satisfied an appetite whenqualityhas. Living in the open creates an appetite, generally for quantity rather than quality; but this is no reason why the latter should be overlooked.

The facilities for cooking and preparing food for obtaining variety are limited, and for this reason the deficit must be made up in other ways. Cereals, fats, liquids, fresh vegetables, fruits and sweets are necessary, and a little meat may be added. Starchy foods are used for bulk and should include the cereals, such as rice, hominy, oatmeal, shredded wheat, cornmeal and macaroni, and potatoes.

For fat, butter of thebestquality should be used on the table, and crisco for cooking. Liquids, fresh milk, the best that can be obtained, cocoa and plenty of purewater; fresh vegetables, any and all kinds procurable; those which are camp standbys are string beans, beets, carrots, spinach, peas, squash, potatoes, tomatoes, cucumbers, lettuce.

Fresh fruit, if not too expensive, as it is in some parts of the country, is desirable; otherwise dried fruits must be used—apricots, peaches, prunes, apples. It is sometimes possible to secure fresh berries.

Lamb:For small groups buy a leg or hind quarter of lamb for roasting, the shoulder for stews, chops for broiling. For a large group, buy whole lambs and cut at camp; 40 or 50 pounds is enough for one meal. Before cooking, wipe off with a damp cloth and rub with salt.

Beef:A pot roast is best. Use the top of the round which can also be used for roasting or making meat pies. Twenty-five or thirty pounds for a pot roast is sufficient for 130 people. When buying beef make sure that it is not too fresh, for it will be tough; also, the fibre should not be coarse. The meat should be deep red in color and juicy.

For soup, buy shin beef.

Fowl:Chickens are too expensive for camp use. Fowl properly cooked are very nice. Buy those that are fat and yellow in color. Four pounds will serve five campers. Cut the meat from the bones before serving and use the bones for soup.

Fish:Fish must be fresh or it is not fit even to be cooked. It should be firm and look fresh. Small fish, cod, halibut or special fish in special localities are good for camp use.

Sweets:Simple desserts, such as bread pudding, rice pudding, cottage pudding, apple pudding, Indian pudding, corn starch, blanc mange, ice cream, apple butter and jam, sherbets, chocolate pudding, ginger bread and cookies are used; of course, raw sugar and syrup in moderate quantities.

Meat substitutes:Baked beans, cheese, eggs.

Soups:Soup is wholesome, economical and, when well made, palatable. It is particularly good on cold days for supper. Vegetable soups without meat, and cream soups are the best for campers.

Save the water in which vegetables have been boiled for making soup; that drained from rice, potatoes, spinach, peas or string beans is best. The rice water may have added to it tomatoes and seasoning. To potato and spinach water, add milk, thickening and seasoning.

Breads:Serve rye bread, whole wheat, graham, corn bread and a limited amount of white bread; too much of the latter is not healthful.

Menus:A menu is merely a combination of a few of the above-listed foods prepared in a variety of ways. Do not serve two starches at the same time, or two creamed vegetables, or a starch and vegetables without a sauce or gravy. Bread of some kind, a liquid and a fat are served with every meal. For breakfast there should be cereal, and if desired a stewed fruit, perhaps eggs in some form, but they are not necessary. Dinner should include one starch, two fresh vegetables and a dessert, or, fish, a starch, one green vegetable and a dessert; or, meat, two vegetables and a dessert; or a meat substitute, a vegetable, and a dessert. For supper, fresh or stewed fruit, plenty of milk if possible, a sweet, and either cheese, peanut butter, a salad or a soup.

Camp Foods

SoupsFishMeat SubstitutesPotato and OnionFlounderBaked BeansCorn ChowderWeak FishCheese OmeletTomatoSalt CodPeanut ButterVegetableButter FishKomac StewSplit PeaSalmon (fresh)EggsClam or Fish ChowderMackerelBrunswick Stew

MeatsRoast LambBeef PieLamb StewMeat LoafPot RoastBaconRoast BeefHamCorned BeefSalt Pork

VegetablesBreadsDessertsPeasBrown BreadIndian PuddingString BeansRye BreadChocolate PuddingBeetsCorn BreadRice PuddingCarrotsBaking Powder BiscuitApple CakeCabbageGraham BreadBrown BettyPotatoesWhite BreadApple TapiocaSquash(in small quantities)Bread PuddingOnionsSpoon BreadBerry PuddingSpinachWhole Wheat BreadIce CreamCucumbersToastMilk SherbetTomatoesGriddle CakesFruit SherbetsGreen PeppersGinger BreadCornFrench ToastCauliflowerCornstarch PuddingMacaroniApple SlumpSpaghettiApple ButterRiceStewed FruitsBaked HominyJamCookies

CerealsBeveragesOatmealCocoaHominyMilkCorn MealLemonadePost ToastiesPostumShredded WheatWheatena

NOTE: It is suggested that a convenient form for keeping these foods will be a card index with a separate card for each food, together with a recipe, and quantities needed for the camp in question.

Bread and Cereals

Biscuit, Baking PowderFor 4 persons1 large cup flour1 heaping teaspoonful baking powder1 teaspoonful saltCrisco, bacon fat or butter and lard mixed, piece size of an eggMilk

With knife chop the fat into the dry mixture thoroughly, add slowly the milk, stirring gently with a spoon. Make the dough soft and spongy but not thin enough to run. With a very little fat grease the bottom of a pan. Drop the dough from the end of a spoon onto the pan in quantities the size of a Uneeda lunch biscuit and about ¾ of an inch thick, leaving space between them. Bake in a reflector oven before a hot fire for 20 minutes, or cover tight with another pan and bury in hot ashes under a fire.

Bread for Hikers.—½ white flour, ½ yellow meal; 1-5 powdered milk;1/10powdered egg; salt and baking powder; bake in frying pan tightly covered and buried in ashes.

CerealsCornmeal1 cup meal1 teaspoonful salt

Pour boiling water onto the meal a little at a time, beating fast and hard. When the mixture is the consistency of mush, cover the kettle, place it in the outer kettle and cook all night.Cereals prepared in this way are much more digestible and palatable than when boiled quickly over a hot fire and stirred constantly.Hominy can be cooked in this way, using I cup hominy and four cups of water; small amount of salt.Rice also may be cooked this way. Wash the rice carefully, ½ cup to 3 cups of water, 1 scant teaspoonful of salt.Rolled Oats for 4 personsTwo small pieces of wood an inch thick to serve as a pot rest.3 cups of cold water1 teaspoonful salt1 cup oat mealBring water to boiling in small kettle, add salt, add oatmeal very slowly. Boil over fire 5 minutes stirring occasionally; cover tight.Place the pieces of wood in the larger kettle, stand cereal kettle on them and pour hot water to the depth of 3 inches into larger kettle. Cover, hang over slow fire for all night. Do not uncover until ready to use.

Pour boiling water onto the meal a little at a time, beating fast and hard. When the mixture is the consistency of mush, cover the kettle, place it in the outer kettle and cook all night.

Cereals prepared in this way are much more digestible and palatable than when boiled quickly over a hot fire and stirred constantly.

Hominy can be cooked in this way, using I cup hominy and four cups of water; small amount of salt.

Rice also may be cooked this way. Wash the rice carefully, ½ cup to 3 cups of water, 1 scant teaspoonful of salt.

Bring water to boiling in small kettle, add salt, add oatmeal very slowly. Boil over fire 5 minutes stirring occasionally; cover tight.

Place the pieces of wood in the larger kettle, stand cereal kettle on them and pour hot water to the depth of 3 inches into larger kettle. Cover, hang over slow fire for all night. Do not uncover until ready to use.

Dumplings¾ cup of flour1 scant teaspoonful baking powder1 teaspoonful saltEnough milk to make a spongy dough

Add baking powder and salt to flour. Add milk slowly, drop mixture from end of spoon onto the boiling stew, cover tightly and cook for 15 minutes.

Toast

Cut the bread not less than ½ inch thick. Brown over coals, not flames. Use a fork, wire toaster, or two green wood sticks.

Cocoa1 heaping teaspoonful sweetened cocoa¾ cup water½ cup milk

Boil the water, put cocoa in cup, add part of the boiled water, mix thoroughly. Add to rest of water, boil 2 minutes, add milk, heat to boiling point but do not boil. Be carefulnot to burn. If condensed milk is used, mix cocoa and two teaspoonfuls of condensed milk together and add the water, bring to the boiling point.

Desserts

Apple CakeFor 4 persons

Make a baking-powder biscuit dough (see rule) and spread it in an oblong pan having the dough about 2 inches thick. The pan should be greased slightly. Peel and core and cut in quarters 2 large apples. Slice these thin, and place on the dough in rows, each slice held in place by pressing it down into the dough a little. The slices should be near together. Sprinkle ¾ of a cup of sugar over the top, add small pieces of butter and a little grated nutmeg. Bake in a reflector oven in front of hot fire until the apples are soft—about ½ hour.

Apples, FriedFor 4 persons2 large applesSmall piece of butter or bacon fat

Wash apples, remove stems and blossoms, cut across the core in slices ½ inch thick; heat pan, melt fat in it, put in apple slices, brown on one side, turn and brown on the other. Or, grease a broiler, place the slices on it and broil the apples over hot coals until tender and brown.

Apple SlumpFor 4 persons

Peel and cut in eighths, 4 apples. Put in a kettle with 1 cup of water, ½ cup of sugar, ½ cup of molasses; cover and place on the stove or over a slow fire. Make a dough as for dumplings (see rule). Drop the dough onto the hot apples. Cover tight and cook 20 minutes. Serve with cream, milk or hardsauce. Blue berries, huckleberries, peaches, can be used in place of apples, omitting the molasses and adding a little more sugar.

Dried Fruit

All dried fruit should be thoroughly washed in cold water, covered with fresh cold water and allowed to soak all night, stewed slowly over a low fire or on the back of the stove for anhour. Add, if necessary, sugar; stew 15 minutes longer and set away to cool. Do not stew fruit in tin receptacles; use enamel or agate.

Indian PuddingFor 5 persons½ cup of Indian meal¾ cup of molasses1 teaspoonful of salt

Mix thoroughly, add to 1 quart of scalded milk, cook in double boiler ½ hour, stir often. Pour into buttered baking dish; allow to cool. Pour 1 cup cold water on top of pudding. Do not stir it in. Bake in a slow oven 3 hours.

Rice PuddingFor 4 persons

Butter a bowl or deep dish, pan if necessary; put into it 1 quart of milk, 1 tablespoonful of washed rice, 1 teaspoonful of salt, ½ cup of sugar, small piece of butter; cover and cook in slow oven, stirring occasionally, for 3 hours. Remove cover last ½ hour.

Meat, Fish and Meat Substitutes

Bacon

Sliced bacon can be broiled by placing it on the end of a sharp stick held over the fire and turned over and over; or put into a very hot frying pan. Be careful that the fat does not catch on fire. If staying in camp for another meal, save the bacon drippings and use them for frying potatoes, cakes or use for shortening.

Beans, Baked(The Real Boston Article)For 4 persons1 large cup of pea beans ornavybeans½ lb. salt pork1 scant tablespoonful molasses2 teaspoonfuls saltPinch of soda

Wash and pick over the beans, cover with cold water and soak over night. Place on the stove and boil very gently for two hours; drain off the water, put the beans in a deep dish with a cover, or in a pan; wash the pork and cut the rind sideinto small squares or strips. Put in the pot so the rind is above the beans; add 1 dessertspoonful of molasses, the salt and soda, cover with hot water, cover the pot and place in a moderate oven for 4 or 5 hours. It may be necessary to add more water during that time, as the beans should be covered with water for the first 3 hours. For the last half hour the cover can be removed from the pot. If baked in an open pan, cook for 3 hours; keep the beans covered with water for 2 hours and then brown during the next hour.

Beef, Shriveled1 lb. of shaved beefSmall piece of butter

Heat the fry pan, melt butter in it, tear beef into small bits, put in pan, stir with fork until shriveled and very hot. Serve at once.

Cheese and eggsFor 4 persons½ lb. cheese4 eggsSalt½ cup of milkButter size of an egg

Melt the butter in the frying pan, add the cheese which has been sliced thin, stir until the cheese is melted, adding the milk gradually; add the salt and the beaten eggs. Cook for 5 minutes. Serve on toast or crackers.

Codfish, Creamed

Buy boneless cod, in boxes. Cover it with cold water. Soak over night. In the morning place on stove and boil ½ hour. Pull apart into small pieces, add cream sauce, and serve.

Scrambled EggsButter size of hickory nut1 egg1 tablespoonful of cold waterPinch of salt, dash of pepper

Heat in frying pan, melt butter in it, break egg in cup (be sure of its freshness). Add egg to melted butter, add water, salt, pepper, stir with fork, holding pan over fire until egg is flakey but not stiff.

Kidneys and Bacon

Split the kidneys, cut the bacon slices in two, scrape and sharpen a green wood stick 2 feet long and ½ inch in diameter at the smaller end. Put onto the stick alternately the pieces of bacon and kidney, hold over the fire, turning constantly for 5 minutes. Half a kidney and one piece of bacon between a split hot roll makes a delicious sandwich.

Komac Stew.For 4 persons4 large tomatoes, or one small can of same3 eggs2 good-sized onionsGreen pepperButter size of walnutSalt, pepperBread or crackers

Heat the frying pan hot, melt butter in it; peel and slice thin onions and fry them for a few moments in the hot fat; add the well-washed green pepper cut fine; fry. Peel the tomatoes, cut in pieces, add to the onions and pepper, add salt and dash of pepper; cover, stew slowly ½ hour. Add one by one the eggs, stirring them in well. Serve at once on toast or crackers.

Macaroni with Cheese and Tomato Sauce

Cook slowly for 2 or 3 hours, keeping covered.Drop into 3 quarts boiling salted water ½ lb. of macaroni or spaghetti broken into 4-inch lengths; stir occasionally with a fork to keep from sticking. Boil ¾ of an hour, pour through a colander, drain off all hot water, pour cold water over macaroni, while in colander, return it to the kettle it was cooked in.Pour tomato sauce over it and when hot, serve. Have ready ½ lb. cheese grated fine; put it on top of the macaroni.Campbell's tomato soup, to which has been added chopped onions and a chopped pepper, salt and a pinch of soda, makes a very good tomato sauce and can be prepared in a short time or:Brown three thinly sliced onions in butter the size of an egg.Add 1 small can of tomatoes1 green pepper chopped fine1 large spoonful of salt2 clovesDash of cayenneBig dash of paprika

Cook slowly for 2 or 3 hours, keeping covered.

Drop into 3 quarts boiling salted water ½ lb. of macaroni or spaghetti broken into 4-inch lengths; stir occasionally with a fork to keep from sticking. Boil ¾ of an hour, pour through a colander, drain off all hot water, pour cold water over macaroni, while in colander, return it to the kettle it was cooked in.

Pour tomato sauce over it and when hot, serve. Have ready ½ lb. cheese grated fine; put it on top of the macaroni.

Campbell's tomato soup, to which has been added chopped onions and a chopped pepper, salt and a pinch of soda, makes a very good tomato sauce and can be prepared in a short time or:

Brown three thinly sliced onions in butter the size of an egg.

Sardines and Tomato SauceFor 4 persons

1 can Campbell's soup heated to boiling point in a frying pan. Very carefully so as not to break them, lay sardines from one box in the sauce. When hot serve on squares of toast or on crackers. A little dash of red pepper and a bit of salt improve the taste.

Stew, IrishFor 4 persons1 lb. of lamb for stew3 onions3 carrots2 large potatoesSalt and pepperWater

Cut the meat in small pieces, wash it; peel and slice the onions, scrape the carrots and slice crosswise; wash, peel and slice potatoes; place all in the kettle, cover with cold water, add 2 teaspoonfuls of salt and a dash of pepper; cover and cook slowly 2 hours; 3 hours is better, but not necessary. Be sure and cook the stew in a kettle large enough to allow room for cooking the dumplings on top of the stew.

Salads

Cucumbers

Should be green, dark, firm, not too large around, but long and slender. Keep in the ice box. When ready to use, peel with a sharp knife from the blossom end down to the stem end. The reason for this is that the stem has in it a bitter flavor which, if drawn over the cucumber, spoils the taste. After peeling slice very, very thin, and cover with iced water, stand in a cold place. Just before serving, drain off the water and pour a French dressing over them.

Lettuce

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