t 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_
Potato and Onion
Corn Chowder
Tomato
Vegetable
Split Pea
Clam or Fish Chowder

_Fish_
Flounder
Weak Fish
Salt Cod
Butter Fish
Salmon (fresh)
Mackerel

_Meat Substitutes_
Baked Beans
Cheese Omelet
Peanut Butter
Komac Stew
Eggs
Brunswick Stew

_Meats_
Roast Lamb
Lamb Stew
Pot Roast
Roast Beef
Corned Beef
Beef Pie
Meat Loaf
Bacon
Ham
Salt Pork

_Vegetables_
Peas
String Beans
Beets
Carrots
Cabbage
Potatoes
Squash
Onions
Spinach
Cucumbers
Tomatoes
Green Peppers
Corn
Cauliflower
Macaroni
Spaghetti
Rice
Baked Hominy

_Breads_
Brown Bread
Rye Bread
Corn Bread
Baking Powder Biscuit
Graham Bread
White Bread (in small quantities)
Spoon Bread
Whole Wheat Bread
Toast
Griddle Cakes

_Desserts_
Indian Pudding
Chocolate Pudding
Rice Pudding
Apple Cake
Brown Betty
Apple Tapioca
Bread Pudding
Berry Pudding
Ice Cream
Milk Sherbet
Fruit Sherbets
Ginger Bread
French Toast
Cornstarch Pudding
Apple Slump
Stewed Fruits
Apple Butter
Jam