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 times _quantity_ has
not satisfied an appetite when _quality_ has. 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 the _best_ quality should be used on the table, and
crisco for cooking. Liquids, fresh milk, the best that can be obtained,
cocoa and plenty of pure water; 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.