Camping and woodcraft - Scoutmastercg.com

PROVISIONS 195thirst that one experiences the first da}^ or two,and assist excretion. Freezing does not spoilonions if they are kept frozen until used.Beans.— A prime factor in cold weather camping.Take a long time to cook ("soak all dayand cook all night" is the rule). Cannot becooked done at altitudes of five thousand ^eet andupward. Large varieties cook quickest, but thesmall white navy beans are best for baking. Pickthem over before packing, as there is much waste.Split Peas.— Used chiefly in making a thick,nourishing soup.Dehydrated Vegetables.— Much of tht flavorof fresh vegetables is lost when the juice is expressedor evaporated, but all of their nutrimentis retained and enough of the flavor for them toserve as fair substitutes when fresh vegetables cannotbe carried. They help out a camp stew, andmay even be served as side dishes if one has butter\and milk to season them. Generally they requiresoaking (which can be done overnight) ; thenthey are to be boiled slowly until tender, takingabout as much time as fresh vegetables. If cookingis hurried they will be woody and tasteless.Dehydrated vegetables are very portable, keep inany climate, and it is well to carry some on tripsfar from civilization.Canned Vegetables.— In our table of food valuesit will be noticed that the least nourishing articlefor its weight and bulk is a can of tomatoes. Yetthese " airtights " are great favorites with outdoorsmen,especially in the West and South, where frequentlythey are eaten raw out of the can. It isnot so much their flavor as their acid that is gratefulto a stomach overtaxed with fat or cannedmeat and hot bread three times a day. If wantedonly as an adjuvant to soups, stews, rice, macaroni,etc., the more concentrated tomato puree will servevery^w^ell.Canned corn (better still, '' kornlet," which is