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.

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 a