Cold Dishes: Sliced beef, ham, corned beef, potato salad, Cabbage slaw, pressed meats.
Hot Dishes: Irish stew, meat croquettes, frankfurters, potato cakes, baked beans, thick soups, stewed kidney beans. Potatoes—baked, fried, creamed. Creamed salmon with peas; codfish; macaroni and cheese; potato hash.
Desserts: Prunes, stewed apples, stewed apricots, fresh fruits, stewed pears, stewed figs.
Cakes: Gingerbread, sweetbread, cookies.
Relishes: Pickles beets, chow chow, piccalilli, watermelon spiced.
Drinks: Lemonade, iced tea, cocoa, hot milk.
Local geographical conditions will suggest a variety of dishes. There should be plenty of milk to drink, and good bread and butter. Cake and fancy dishes are not necessary. The bill of fare should be an elastic one. When the day is cold and dreary, hot chowders, soups, cocoa, etc., should be served.
On a warm day, lemonade and cold dishes are desirable. Every camp should, if possible, have its own ice-cream freezer, as ice-creams, sherbets, and water ices are not only healthy but inexpensive. An occasional delicacy is desirable. Canned shredded pineapple, strawberries and sliced peaches make excellent sherbets and ice cream. In one camp chicken and ice cream are served every Sunday dinner.
A Sample Week of Menus