. Camp cookery, a cookery and equipment handbook for Boy scouts and other campers . ee-quarter inch thick and two and one-half tothree inches wide should be nailed along theedges, both at the ends and sides. These aremade to fit down closely around the sides andends of the box when closed, thus conservingall the heat possible. 33 A heavy cloth cushion filled with excelsioror cork should be provided. This must befull enough to make it difficult to shut the lid,thus assuring an air-tight vessel. Hinges anda hook may be used, or a heavy leather strapmay be cut into hinges and a large bowlderused
. Camp cookery, a cookery and equipment handbook for Boy scouts and other campers . ee-quarter inch thick and two and one-half tothree inches wide should be nailed along theedges, both at the ends and sides. These aremade to fit down closely around the sides andends of the box when closed, thus conservingall the heat possible. 33 A heavy cloth cushion filled with excelsioror cork should be provided. This must befull enough to make it difficult to shut the lid,thus assuring an air-tight vessel. Hinges anda hook may be used, or a heavy leather strapmay be cut into hinges and a large bowlderused to hold the lid down tight. A fireless cooker is a great convenience,making it possible to cook cereal over night,and other foods such as beans, during the day,thus giving a well-cooked product. In order to cook any food in a fireless cook-er, first cook until heated through in thecooker kettle, cover and place in the cookerwhile it is still very hot. A hot soapstonedisk, flat stone, or stove lid will make thecooking more rapid. The food may need tobe reheated before serving. 34. PART II. CLASSIFICATION OF FOODS-MEAL PLANS—RECIPES What the Days Food Should SupplyThe accompanying meals would supplythe following substances in about the rightproportions to keep the camper in healthfulcondition and to make the food taste good,providing they were well prepared. FROM FARMERS BULLETIN 808,HOW TO SELECT FOOD (a) Mineral substances of great variety(lime salts, compounds of phosphorus, iron,and others). These are used by the body forbuilding material, and are found in all partsof it. They also produce substances withinthe body tissues which tend to offset acid sub-stances produced in the tissues in the courseof digestion of meats and cereals and servemany other important uses. Without fruitsand vegetables the meals would be likelyto lack certain mineral substances. Withoutmilk they would be lacking in a mineral sub-stance specially needed by children; that is,lime. (b) Protein. Protein
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcamping, bookyear1918
