Camp-Style Cooking
By Bruce Shawkey From the Boy Scout Handbook -- Camp cookery, but some ideas may be helpful for home cooking. Breakfast in Camp For breakfast in camp you want a substantial meal with fruit, cereal, a By Bruce Shadish—such as eggs, bacon or ham, or pancakes—and a beverage. On a cool day, have a hot cereal and hot cocoa. On a hot morning, use cold cereal and milk. Fruits. In preparing stewed fruits, use for each serving four to eight prunes, or four to eight dried apricots, or three to four dried peach halves, or 1/4 cup dried apples, and sugar to taste. Cover the fruit with water, bring to a boil, then simmer—that is, keep just below the boiling point—for 15 to 30 minutes. When almost done, add sugar-2 to 4 teaspoons. You will cut down your cooking time if you soak the dried fruits overnight. Fresh fruits come in handy for breakfast. You can get oranges, grapefruit, bananas, and apples year round. In season you can get melons and berries. Keep your eyes open for wild berries ...
