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.
Camp Foods
| Soups | Fish | Meat Substitutes |
| Potato and Onion | Flounder | Baked Beans |
| Corn Chowder | Weak Fish | Cheese Omelet |
| Tomato | Salt Cod | Peanut Butter |
| Vegetable | Butter Fish | Komac Stew |
| Split Pea | Salmon (fresh) | Eggs |
| Clam or Fish Chowder | Mackerel | Brunswick Stew |
Meats | |
| Roast Lamb | Beef Pie |
| Lamb Stew | Meat Loaf |
| Pot Roast | Bacon |
| Roast Beef | Ham |
| Corned Beef | Salt Pork |
| Vegetables | Breads | Desserts |
| Peas | Brown Bread | Indian Pudding |
| String Beans | Rye Bread | Chocolate Pudding |
| Beets | Corn Bread | Rice Pudding |
| Carrots | Baking Powder Biscuit | Apple Cake |
| Cabbage | Graham Bread | Brown Betty |
| Potatoes | White Bread | Apple Tapioca |
| Squash | (in small quantities) | Bread Pudding |
| Onions | Spoon Bread | Berry Pudding |
| Spinach | Whole Wheat Bread | Ice Cream |
| Cucumbers | Toast | Milk Sherbet |
| Tomatoes | Griddle Cakes | Fruit Sherbets |
| Green Peppers | Ginger Bread | |
| Corn | French Toast | |
| Cauliflower | Cornstarch Pudding | |
| Macaroni | Apple Slump | |
| Spaghetti | Apple Butter | |
| Rice | Stewed Fruits | |
| Baked Hominy | Jam | |
| Cookies |
| Cereals | Beverages |
| Oatmeal | Cocoa |
| Hominy | Milk |
| Corn Meal | Lemonade |
| Post Toasties | Postum |
| Shredded Wheat | |
| Wheatena |
NOTE: It is suggested that a convenient form for keeping these foods will be a card index with a separate card for each food, together with a recipe, and quantities needed for the camp in question.