The Organized Farmer

CAMP COOKING FOR TOURISTS

Vacations are becoming more pleasant for the women in the family nowadays, with the many camp kits that can be strapped on the running board of the auto. Many of these are so simple that a handy husband with a little ingenuity and a few tools may make them.

Along with simplicity, of equipment must come simplicity of cooking if the camping trip is going to be enjoyed by all the members of the family. Camping out, as a rule, makes even lagging appetites ravenous so that there must be plenty of well-prepared, nourishing food.

Fruits and vegetables are easily procured in the summer and form a very satisfactory part of the camper's diet. Fresh fruit eaten raw supplies minerals and vitamins. Corn on the cob served with plenty of butter forms a nutritious and delicious part of a meal and is easily prepared, as are buttered or creamed vegetables.

The following menu is one which can be altered to suit conditions and which is appetizing and nutritious:

Cream vegetable chowder. toasted cheese sandwiches and fresh fruit.

The chowder is made by boiling together peas, beans, carrots, onions and potatoes until all are tender, and adding a cream stock flavored with butter. The toasted cheese sandwiches can be prepared with sticks over the fire.

Cream Vegetable Chowder
1-1/2 cup finely chopped pork or bacon
1 medium green pepper chopped, or 1 tbsp. chopped parsley
1-1/2 cup diced carrot
1 medium diced onion
1 1-1/2 cup diced potato
1 cup diced turnip

Cook vegetables and pork until tender in just enough water to cover.

Add this mixture of vegetables and water to 4 cups thin cream sauce (4 cups milk, 4 tblsp. flour, 4 tblsp. butter). Season to taste and serve hot.

Vegetables may be browned with bacon or pork in a frying pan before boiling—this gives a different flavor.

Toasted Cheese Sandwiches
Mix one cup of yellow American cheese with enough cream to soften.
Add salt and pepper, spread on slices of buttered bread. Place in a hot oven and toast.