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 can be 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 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.