Scouting For Girls, Official Handbook of the Girl Scouts Part 57

After laying the fire the legs of the grate are driven into the ground.

As the fire burns down, the grate may be lowered by driving the legs in deeper. This is a very useful utensil for supporting hot water pails or frying pan.

When no forks can be found use the "Pine Tree Horse," as shown in cut.

In order to boil water hard it will only be necessary to slip the kettle down the pole, holding it in place by graduated notches.

Equipment and supplies for one meal may be carried in one or two haversacks like the one shown. Indeed, a meal may be cooked without any equipment whatever other than a knife which every Scout should be provided with.

_Improvised Grate_--A few sticks 1/2 inch in diameter laid about 2 inches apart and about 2 inches above the coals form a good enough broiler. Steak and chops cook perfectly well if laid right on the coals.

Cooking kits allow for more variety, as they provide a frying pan, in which bacon and potatoes can be cooked, and a small pail for boiling water. It is convenient for each Scout to carry her own cup, knife, fork and spoon. The cooking kit and supplies can then be divided among the party.

At a permanent camp a frying board is a great convenience. It is simply a flat, smooth board with a pointed end which can be driven into the ground. Fish, meat, game and "Injun" bread can be cooked on this board better than in any other way, as the food receives the heat without becoming charred, and is much more wholesome than when fried in a pan.

As long as the board is to windward of the flame, a constant heat is maintained without smoke. A small fire will cook a very large fish in a short time. An old canoe paddle may be used for this purpose. The food is hung on nails driven in the board, a strip of bacon, hung above the fish and dripping on it would improve the flavor.

[Ill.u.s.tration: THE FOLDING BAKER]

It is a good plan to use a separate frying board when cooking fish, as the juice from the fish seeps into the board and it is practically impossible to remove it by cleaning. The flavor of fish is not pleasant on other food. If it is not practicable to carry two frying boards one can be careful to reserve the same side of one board for cooking fish.

A long cooking spoon for dis.h.i.+ng vegetables out of the pots is very useful. A roll of paper towels for drying dishes and for use as napkins, or cloth dish towels and paper napkins are also useful. Other useful articles are a dish mop with a wooden handle, and a pancake turner.

_The Folding Baker_--The baker may be placed before the blazing fire. It is a perfect arrangement for baking biscuits and roasting meats.

_Friction Top Cans_--It is well to have these varying in capacity from one to three quarts. Use one quart size for was.h.i.+ng soda, powdered soap, and sugar. The larger sizes should carry flour, cornmeal, etc. Eggs may be placed in the one used for the cornmeal.

[Ill.u.s.tration: FRICTION TOP CAN]

Where convenient to provide a large equipment the following utensils are suggested:

Camp grate, 3 wire toasters (one for meat, one for fish, one for bread), 2 frying boards (one for meat, one for fish), 6-quart pail for reserve water, 9-quart pail for boiling vegetables, agate or paper plates, agate or paper cups, knives, forks, spoons, kit knife, paper towels, dish mops, powdered soap, cotton gloves for handling hot or smoky pots, candles, matches (in waterproof packages), non-rusting wire 1/8 inch thick for hanging pots, etc.

A large permanent camp may add greatly to the pleasure of its members, and make a delightful break in the day, by sending off troops of, say, eight girls to cook a camp lunch at a place about a mile distant. For this purpose, when a group plans to do a great deal of camping the above equipment is suggested. It could all be packed in the pack basket, and the girls could take turns carrying it.

[Ill.u.s.tration: FOLDING FRYING PAN]

Such a basket without a canvas cover costs about $8 and is extremely useful in permanent camp equipment.

Utensils Required for a Party of Eight and their Uses

If the group of girls plans for a camping trip of several days and transport is available, all the following utensils will be found useful.

These may be purchased in any sporting goods store.

_Three Wire Toasters_--One for meat, one for fish, one for toast.

In cooking meat or fish, and in making toast before a blazing fire, stand the wire toaster upright before the fire and prop it up with a stick.

A board may be used in the same manner. It is often desirable to do this in order to avoid the delay of waiting for the fire to burn down.

_Cooking Pots_--Size 5 quarts, for boiling vegetables; size 6-1/2 quarts, for boiling vegetables; size 9 quarts, for hot water; size 15 quarts, for reserve cold water.

Each of these pots nests in the next larger size, making one package. A cocoa pot of this type nests into the 5-quart pail.

_Two Frying Pans_--The handles fold in and the pans pack in a case with the nest of cooking pots. In addition to their usual uses, the frying pans are also used as dish-was.h.i.+ng pans, one for the was.h.i.+ng and one for the rinsing.

[Ill.u.s.tration: COMPLETE COOKING OUTFIT FOR EIGHT SCOUTS]

A heaped teaspoon of was.h.i.+ng soda dissolved in hot water will so perfectly clean the frying pans as to permit their use as dish-pans.

Eight agate plates, or aluminum if possible; eight agate cups, or aluminum if possible; eight knives, forks and spoons; one large, long-handled cooking spoon.

The complete cooking outfit may be nested together and packed in a canvas bag and takes up about as much s.p.a.ce as a water pail.

Provisions

"When a party camps where fresh meat and farm products can be procured as they are wanted, its provisioning is chiefly a matter of taste, and calls for no special comment here. But to have good meals in the wilderness is a different matter. A man will eat five or six pounds a day of fresh food. That is a heavy load on the trail. And fresh meat, dairy products, fruit and vegetables are generally too bulky, too perishable. So it is up to the woodsman to learn how to get the most nourishment out of the least weight and bulk in materials that 'keep'

well.

"Light outfitting, as regards food, is mainly a question of _how much water_ we are willing to carry in our rations. For instance, canned peaches are 88 per cent. water. Can one afford to carry so much water from home when there is plenty of it at camp?

"The following table is suggestive:

More than 3/4 water

Fresh milk, fruit, vegetables (except potatoes).

Canned soups, tomatoes, peaches, pears, etc.

More than 1/2 water

Fresh beef, veal, mutton, poultry, eggs, potatoes.

Canned corn, baked beans, pineapple.

Evaporated milk (unsweetened).

More than 1/3 water

Fresh bread, rolls, pork chops.

Potted chicken, etc.

Cheese.

Canned blackberries.

Less than 1/3 water

Dried apples, apricots, peaches, prunes.

Fruit jelly.

Less than 1/5 water

Salt pork, bacon, dried fish, b.u.t.ter.