Part 10

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, 1/2 cup of sugar, small piece of butter; cover and cook in slow oven, stirring occasionally, for 3 hours. Remove cover last 1/2 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 persons 1 large cup of pea beans or navy beans 1/2 lb. salt pork 1 scant tablespoonful molasses 2 teaspoonfuls salt Pinch 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 side into 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, Shriveled_

1 lb. of shaved beef Small 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 eggs_

For 4 persons 1/2 lb. cheese 4 eggs Salt 1/2 cup of milk Butter 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 1/2 hour. Pull apart into small pieces, add cream sauce, and serve.

_Scrambled Eggs_

Butter size of hickory nut 1 egg 1 tablespoonful of cold water Pinch 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 1/2 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 persons 4 large tomatoes, or one small can of same 3 eggs 2 good-sized onions Green pepper Butter size of walnut Salt, pepper Bread 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 1/2 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 1/2 lb. of macaroni or spaghetti broken into 4-inch lengths; stir occasionally with a fork to keep from sticking. Boil 3/4 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 1/2 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 tomatoes 1 green pepper chopped fine 1 large spoonful of salt 2 cloves Dash of cayenne Big dash of paprika

_Sardines and Tomato Sauce_

For 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, Irish_

For 4 persons 1 lb. of lamb for stew 3 onions 3 carrots 2 large potatoes Salt and pepper Water

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_

All salads should be picked apart, wilted or yellow leaves removed, thoroughly washed in cold water, the water shaken from the leaves, and placed in a cheese cloth or a knitted bag and laid on the ice. Salads will keep for several days if prepared in this way. It is necessary, however, to look it over every day and take out any leaves which begin to look wilted or to have yellow edges.

_Tomato Salad_

Tomatoes should be peeled with a very sharp knife; or, when there is time, by pouring boiling water over them and gently rubbing off skins, and setting on the ice to cool. Wash and slice not too thin, serve with dressing.

_Sauces and Dressings_

_Cream Sauce_

If cream sauce is to be made in small quantities, the butter should be melted, the flour added, the two rubbed into a smooth paste, the milk added slowly while the pan is on the fire. Season with salt, stir constantly so that no lumps will form. As it is difficult to make large quantities of cream sauce in this manner, it may be necessary to heat the milk in a double boiler and thicken to the consistency of rich cream with flour and butter rubbed to a smooth paste. Cook for fifteen minutes, salt to taste. For 4 or 5 persons use butter size of an egg, 1 tablespoonful flour, and 1-1/2 cups milk. Cream sauce is used with carrots, codfish, potatoes, cabbage, dried beef, etc.

_Boiled Salad Dressing_

For 8 persons Mix together: 2 even teaspoonfuls mustard (dry) 1 even teaspoonful salt Butter size of an egg Yolk 1 egg

Add:

2/3 cup cold milk and bring to a boil stirring constantly; add 1/4 cup of vinegar into which is rubbed 1 teaspoonful of corn-starch; boil until thick and smooth.

_French Dressing_

Put into a bowl 1 teaspoonful of salt, add 1 teaspoonful of vinegar, mix well. Add 1/2 teaspoonful of prepared mustard, a dash of paprika, dash of pepper and 1/2 cup of olive oil. Beat thoroughly; if possible, add a small piece of ice which will make the dressing thick and smooth. Pour over the salad to be served and serve at once.

_Tomato Sauce_

To one No. 10 can of tomatoes, brought to the boiling point, add three chopped green peppers, making sure no seeds are used, and seven or eight large onions sliced thin, both having been browned with a little fat in a spider. Add salt (scant tablespoonful) and a scant tablespoonful of sugar, a pinch of soda to counteract the acid and cook very slowly for three hours. This sauce can be used with macaroni, spaghetti or rice, or served with fish or baked beans as a vegetable, the long cooking making it thick.

_Soups_

_Potato and Onion Soup_

Peel and slice thin 1 potato and 1 onion. Put in a kettle and cover with cold water. Boil for 1/2 hour. Add milk, salt and a dash of pepper, a little chopped parsley and green pepper.

_Steero Bouillon_

One cube of Steero placed in a cup. Fill the cup with hot water, stir until dissolved, add salt. Instead of water, the liquid from a can of tomatoes could be used.

_Vegetables_

_Beets._

For 3 persons--1 bunch or 5 beets.

Wash with a brush, cut off the tops leaving at least 1 inch of stems on the beet. Do not cut the roots. Drop into boiling water and cook for 1-1/2 hours. Drain off all water, slip off the skins which come off very easily. If too hot to handle, pour cold water over the beets. Slice crosswise, add butter and salt and serve. Beet tops, if young, can be used as greens.

_Cabbage, Boiled_

Remove outer leaves, cut in quarters, shave, not using the hard center, drop into boiling salted water, enough to cover the cabbage and boil hard for one hour. Drain, add a piece of butter and serve.

_Carrots, Creamed_

1 bunch or 5 carrots for 4 or 6 persons.

New carrots are sold with the tops on. They should not be withered nor dry. Loose carrots are sold by the quantity and are less expensive. Cut off the tops, wash and scrape, cut in slices crosswise, cook in salted boiling water 1/2 hour. Drain off the water, pour cream sauce over carrots and serve.

_Corn, Boiled_

Husk it, remove all silk, cut off the butt close to the ear, cook in boiling salted water for about fifteen minutes, if there is a small quantity; longer if there is a great deal.

_Corn, Roasted_

Dip the ear of corn, husk and all, in cold water; bury in hot coals under a fire, roast for 20 minutes.

_Onions_

Peel, boil in salted water two hours, drain, season, serve. Or slice raw into a buttered dish, season, add a small quantity of water, cover and bake three hours.

_Peas_

2 quarts for 4 persons

Shell, drop into boiling water not salted. Boil for 25 minutes. Fresh peas are very green and have a sweet taste; the pods are green and tender and should look full and fat.

_Potatoes_

_Baked_

Wash thoroughly large potatoes; (and if there is a large quantity, put in a big pan as they are more easily handled), and bake in a hot oven from one to one and one-half hours, according to size, and temperature of the oven.

_Boiled_

In preparing a large quantity of potatoes, it takes too much time to scrape them, and to peel them is wasteful. In camp it is far better, if they are to be served plain boiled, to wash and scrub them thoroughly, and peel only a narrow strip around the center. Potatoes should be covered with boiling, salted water, cooked until tender, the water drained off, and allowed to remain in the kettle on the back of the stove for a few minutes to thoroughly dry out before serving. Put the largest potatoes into the pot first.

_Escalloped_

Peel and slice raw; place in layers in a buttered pan or dish with butter and salt between the layers. Cover with milk (the dish should be covered also); place in a slow oven for three hours; uncover the dish for the last fifteen minutes of the time.

_Lyonnaise_

Melt a piece of butter the size of an egg in a frying pan. Add two onions sliced thin and two good-sized cold potatoes sliced; cover, cook slowly stirring with a fork occasionally. Serve when brown.

_Spinach_

Pick over, reject the leaves that are yellow, wilted, or very coarse; wash thoroughly in several waters, drain, cut off the roots; put in a boiler with just enough water to keep from sticking, cover tight turning occasionally with a long fork. Cook for about an hour. When tender drain off all water, chop with a knife, season and serve. For a garnish use hard-boiled eggs, sliced.

_Squash_

Large, yellow squashes should be cut in two, and the seeds removed. Place in pan and roast in a hot oven. When tender remove the brown skin that has been formed on top of the squash, add butter and salt and place the halves on a platter to serve. Or the squash can be scooped out of the shell, seasoned and served from a dish.

_String Beans_

Buy only those that are crisp and green or crisp and yellow. The latter are called wax beans. Both kinds should be young, that is, having only beans of small size in them. Remove all strings by taking the stem end in the thumb and fore finger, break off near the end and take off with it the string on one side of the bean. Do the same thing at the other end of the bean. Break the bean once or twice, according to size, or split the entire length with a sharp knife. Wash and drop into boiling salted water. Boil for 1-1/2 hours.

_Scalloped Tomato_

Butter a dish or pan, put in it alternate layers of tomatoes and bread cut in dice. The thick part of a can of tomatoes or sliced raw tomatoes can be used. Put pieces of butter on top of the bread crumbs, salt, sprinkle sugar on top, put a layer of bread crumbs over all, cover, and bake in a hot oven three-quarters of an hour. Save the tomato liquid (if canned tomatoes are used) for soup or sauce. Do not allow it to stay in the tin.

_Stewed Tomatoes_

Add a pinch of soda and simmer for an hour or more; season with salt, butter and a little sugar. Bread cut in very small squares can be added to thicken the tomato.

_Tomato and Rice_

To one quart can of tomatoes add a teaspoonful of salt, a teaspoonful of sugar, soda the size of a pea, and one tablespoonful of raw rice well washed. Bake for three hours in a deep dish, stirring occasionally with a fork. Serve as a vegetable. It is particularly nice with beef.

MENUS SUITABLE FOR OVERNIGHT HIKES

_Breakfast_

Fruit Scrambled Eggs Toast Cocoa

Fruit Cereal Bacon Biscuits Cocoa

Fruit Bacon Griddle Cakes Cocoa

Cereal Cocoa Toast Jam

_Lunch_ (To be eaten en route)

Sandwiches: Peanut Butter Bread and Butter Cheese Jam or Jelly

Sweet Chocolate Raisins Fruit

_Supper_

Komac Stew Green Corn Bread and butter Raisins Sweet chocolate

Steero bouillon Cheese and eggs Raw tomatoes Biscuit and jam

Irish stew with dumplings Bread and butter Baked apples Milk (if obtainable from nearby farm)

Baked beans (canned) Brown bread Berry or Apple slump Milk

Lamb kidneys Bacon Bread and butter Apple cake Cocoa

Sardines and tomato sauce (Campbell's tomato soup) Toast Boiled rice and syrup

Onion and potato chowder Uneeda biscuits Toast, cheese and jam

Shrivelled beef Fried potatoes Biscuit and cocoa

_Note._--Hikers should drink very little water while hiking. This rule should be adhered to absolutely.

XIII

A DAY IN CAMP

The day is clear, the sun casts long shadows as it rises back of the woods, all is still, when suddenly a long whistle blast is heard followed by the bugle call, "You can't get 'um up, you can't get 'um up, you can't get 'um up in the morning," and an immediate babble of voices. Out of every tent comes tumbling weird looking figures in bathrobes, pajamas, sweaters and bloomers, tousled heads and half-clad feet. A line-up on the drill field, and setting-up exercises begin under the direction of the game counsellor or physical director. Ten minutes of work and then a mad rush for tents, wash basins, and the wash house, laughter and joking, dressing and hair brushing, and four whistles sound. Housekeepers, housekeepers, housekeepers, come! There they go carrying in the lanterns that have hung on the the lamp posts--trees in this case--all night.

Are your tables ready? Get the bread, the butter, the milk, and so on and so forth. The Director appears, a sign that it is time for morning colors. The Color Guard, five girls from one tent, all in Scout uniform, "fall in," the bugler joins them, assembly sounds and everyone but the housekeepers line up on the field. "Right dress, Front," and the Color Guard, bearing the flag marches to the flag pole as the Colors are hoisted and the bugler plays "To Colors." All pledge allegiance to the flag, sing the Star Spangled Banner. The Guard leaves the field and with a "Right Face, Forward March," all file in to breakfast.

There are always announcements to be made, some questions to be asked, and after the meal is over, or just before classes, is a good time to do this.

Inspection follows--all too soon for some. Tents must be in order, grounds around them clean, trash boxes emptied, and each girl in her tent, the chosen leader of the group, called the Patrol Leader, Court of Honor, or Orderly, at the door. The Director hears a murmur, "Here she comes, here she comes"; then all is still. A salute, a thorough look at grounds around, trash box, basins, cots, a look into a blanket or two for fear that hurry has caused some mistakes, and sometimes a look into dress suitcases, for cleanliness, and order must begin on the inside, a word of commendation, a suggestion for improvement and possibly a reprimand, follow.

The bugler announces the time for classes, each group whether far or near changing from one class to another, until the noon hour brings a free period to all.

The signalling class is under the trees back of the mess hall, the First Aid group in a shady spot on the edge of the woods, the basketry class near their base of supplies but sitting on the grass in the shade, the nature lovers in the woods to find new birds and ferns and flowers--and so it goes.

During the working hours, the housekeepers have been busy performing all kinds of necessary camp work. Some Scouts enjoy all of it, others none of it, but rarely does anyone fail to do her part. Dinner is served, the Scouts marching in to the mess hall, as they do for all meals, and being excused when all have finished. Much talking and laughter, but orderliness and courtesy, with an occasional sigh when something does not please, or a prolonged "ah" when it does, make the time and all there is to eat disappear in what seems a short time.

Dinner is followed by rest hour, always difficult for some temperaments, but a real necessity in camp. Sometimes it is necessary to discipline in order to have quiet, or have counsellors on duty near the tents to insure rest. Whatever can be done to make the Scouts realize the importance of obeying this rule, should be done.

Nothing is more looked forward to than the distribution of the mail unless it is the Canteen. A whistle call and all tent representatives fairly fly to the post office window, and eagerly listen for the names of their tent mates. Which group has the most mail--are there any packages?

Letter reading, letter writing, reading, mending, laundry work, fill the time until the afternoon classes begin.

At five-thirty when the call for supper is sounded the Color Guard "fall in" and while all Scouts stand in Company formation at attention the Colors are slowly lowered. The Color Guard is changed every day, each Guard representing a different tent.

After supper, canteen is opened. Perhaps a table out of doors is used as a counter, or one in the mess hall if it does not interfere with housework. Three or four Scouts assist the counsellor who has charge of the canteen and all the goodies on sale for that day are arranged in tempting fashion before the very eyes of the waiting group.

There are so many things to do after supper that each Scout is given the privilege of making her own choice, and can join a group for a row, or a walk, a game of ball or a sing, but all must be back in time for the camp fire, and goodnight songs, First Call, Taps, and evening inspection, and last to make sure that all Scouts are safe and happy and all tents in proper condition, flaps back and sides up when possible.

This closes one day. Others like it may follow, but as a rule no two days are alike. Hikes, visitors, storms, comings and goings, all vary the schedule tremendously, but all are needed to teach us how to camp.

_Life is sweet, brother, ... There's day and night, brother, both sweet things; sun, moon, and stars, all sweet things; there's likewise a wind on the heath._ --_Lavengro_

SOME BOOKS ON CAMPS AND CAMPING

ATHLETIC GAMES FOR WOMEN, Dudley and Keller.

BACKWOODS SURGERY AND MEDICINE, Chas. S. Moody, Outing Publishing Co.

CAMPING AND OUTING ACTIVITIES, Cheley-Baker; Games, songs, pageants, plays, water sports, etc., $1.50.

CAMP COOKERY, M. Parloa.

CAMPCRAFT, Warren H. Miller.

CAMPING AND WOODCRAFT, Vols. I and II, Horace Kephart, Macmillan Co.

CAMP KITS AND CAMP LIFE, Charles Stedman Hanks.

CAMPING OUT, Warren H. Miller, Geo. Doran Co.

CARAVANING AND CAMPING-OUT, J. Harris Stone, Herbert Jenkins, Ltd., 12 Arundel Place, London.

FESTIVALS AND PLAYS, Percival Chubb.

FOLK SONGS, CHANTEY SONGS AND SINGING GAMES, Farnsworth and Sharp.

FOUL PLAY, Charles Reade.

GAMES AND DANCES, William A. Stecher.