ENSURING GOOD HEALTH.

Shannon News, 8 January 1929, Page 4

ENSURING GOOD HEALTH.

FOOD AT CAMP. (By Barbara B. Brooks, Home Eco* noniics Department, Michigan.) Well balanced meals and food properly cooked are essential to the health of the camper. In planning the menus, •food should be chosen which is usually available in the country—possibly away from, the railroad. Bach clay's menu should furnish building, fuel and regulating foods in good -proportion, 'the fuel foods are cheapest > most fill' lug and least'difficult to store. In this class are bread, crackers, spaghetti,' rice and cereals. Building foods such as moat, eggs, milk, beans and cheese are usually included in most camp menus. Regulating foods, which are very important, arc the ones-which are slighted; ■ Under this * heading come fruits, vegetables and - whole grain cereals. Fresh fruits and vcfgetables should be used whenever possible but dried -and canned-fruits and; vegetables are valuable- and always <■'- possible to have. Chose the canned. vegetables which are in tho regulating class (tomatoes, spinach, string beans). Usually one-can buy locally some fresh fruit; and such vegetables as young onions, cabbage, radishes and lettuce as well as fresh milk.

The problem is to provide plenty of food selected so as to furnish the best elements for, good health and well being. Following - are tome suggested menus for three dayslat camp: Breakfast: (1): Stewed figs, corn flakes, *.• milk,' scrambled, eggs, toast, coffee or'milk.' (2) Rolled oats" and dates. French toast, - : bacon,"coffee, or milkf (3). Oranges, all-bran' griddle cakes, syrup, Coffee or milk. Dinner: (1) Corn 6oup; browned potatoes, spinach, .bran bread, canned fruit, cookies, tea or milk. (2) Boiled dinner, corned beef/ potatoes, cabbage, turnips, graham bread, rice pudding, milk or cocoa. (3) Tried fish; hashed browned potatoes, stowed tomatoes, lettuce and onion salad, cornstarch pudding, tea or milk. s Supper: (1) '■ Macaroni with tomato sauce, lettuce salad, rcady-tb-eat cereal with fresh fruit, -decaffeineized coffee. (2) Chowder (corn or clam), crackers, canned peaches,, cookies. , (3) Cheese toast, young onions, ,radiskes ; fried potatoes, fruit, milk. ;i >