people each quantity
will supply: sugar, butter, bread, cereal, cocoa, dried fruit.

Buy only what is needed and can be properly stored. The second grade of
many foods is as good as the first in taste, and as nourishing. It costs
less, and many times simply because it is not perfect in size or
uniformity.

To buy in bulk is less expensive than to purchase boxed or tinned goods.
This rule for campers pertains particularly to cereals, crackers, meals,
flours, sugar, cocoa, raisins, etc.

When buying fresh fruits, vegetables or meat, take advantage of the
market, even if it means a quick change of menus. A surplus means low
prices.

Having bought what is the best or the best that can be afforded, do not
spoil it in the preparation, cooking or serving. A deplorable condition
exists in many homes and doubtless camps as well, because the art of
provisioning from first to last is not better understood.

The Girl Scout camps must prove that thrift and good food go hand in
hand; also that in every department related in any way to our food,
which is of such importance to health and happiness, the most approved
methods are used.

2. CAMP MENUS AND RECIPES

The condition of one's health is probably more dependent on what one
eats than on any other single thing. Certain foods are necessary to keep
the body in good physical condition and certain combinations of foods
are not only better for the body but more pleasing to the palate than
others. There is a psychology of food which, if studied, is interesting,
and which, if applied, is most helpful. How many times _quantity_ has
not satisfied an appetite when _quality_ has. Living in the open creates
an appetite, generally for quantity rather than quality; but this is no
reason why the latter should be overlooked.

The facilities for cooking and preparing food for obtaining variety are
limited, and for this reason the deficit must be made up in other ways.
Cereals, fats, liquids, fresh vegetables, fruits and sweets are
necessary, and a little meat may be added. Starchy foods are used for
bulk and should include the cereals, such as rice, hominy, oatmeal,
shredded wheat, cornmeal and macaroni, and potatoes.

For fat, butter of the _best_ quality should be used on the table, and
crisco for cooking. Liquids, fresh milk, the best that can be obtained,
cocoa and plenty of pure water; fresh vegetables, any and all kinds
procurable; those which are camp standbys are string beans,