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.