d 1
Sago, boiled 1 45
Salmon, boiled 4
Soup, beef, vegetable 4
Soup, chicken 3
Tapioca, boiled 2
Trout, boiled or fried 1 30
Turnips, boiled 3 30
Veal, fresh, boiled 4

Food naturally falls into four classes. Potatoes and grains furnish
starches. The starchy foods are heat and force producers. Eggs, meats,
nuts, milk, dried beans, peas and lentils furnish nitrogen, and are flesh
and muscle producers. Butter, oil, lard, and fatty meats supply fats.
Sugar, molasses, honey, fruit, etc., furnish sugar.

Starchy foods should be cooked at a high temperature and either boiled or
baked; nitrogenous and fatty foods at lower temperature, prolonging the
time. Meats are much better broiled, roasted, or stewed than fried.
Vegetables should be steamed or baked so that the juices may not be
wasted. Veal and pork (except ham and bacon) should have no place in the
menu of a boys' summer camp. Both require from four to five hours and
fifteen minutes to digest. Study carefully the above tables and then plan
your meals intelligently.

Table of Approximate Weights and Measures
Three teaspoonfuls = one tablespoon.
Four tablespoonfuls = one wine glass.
Two wine glasses = one gill.
Two gills = one tumbler or cup.
Two cupfuls = one pint.
One quart sifted flour = one pound.
One quart granulated sugar = one pound, nine ounces.
One pint closely packed butter = one pound.
Three cupfuls sugar = one pound.
Five cupfuls sifted flour = one pound.
One tablespoonful salt = one ounce.
Seven tablespoonfuls granulated sugar = one half pint.
Twelve tablespoonfuls
flour = one pint.
Three coffee cupfuls = one quart.
Ten eggs = one pound.

Buying Food

The purchase of food is an important item of expense in operating a boys'
camp, large or small. If the camp is a large one, one hundred or more
boys, and you have a good-sized refrigerator and storehouse, always
purchase in bulk form from a wholesale firm. Canned goods, such as peas,
tomatoes, corn, and apples, buy in gallon cans in case lots and save cost
of extra tin and labels. Cocoa may be purchased in five-pound cans.
Condensed milk (unsweetened) in 20-ounce cans. Flour and sugar by the
barrel. Beans by the bushel. Butter by the firkin[1]. For instance, a
good heavy 200-pound hind quarter of beef will furnish a roast beef
dinner,