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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (July 6, 1924)
Hints for the Camping Diet tx tITH the approach of \/y summer, many housewives are con fronted with a new phase of the food problem. The whole family, or some part of it, begins going off on hikes, fishing expeditions, camping trips, motor tours. Or if it doesn’t it should. Getting outdoors is a growr ing national custom, and one that means more for health than almost any other you can think of. The automobile has brought the country and even the wild erness within striking dis tance of the city dweller. Every boy and girl ought to be taken outdoors early and taught how to live in the woods, how to swim, paddle a canoe, and cook over a campfire. Love of outdoor life is a thing that gets into the blood. If your children acquire a taste for outdoor sports and a love of nature, they have a form of health insurance that will in all probability last a lifetime. The trouble with many camping trips and some picnics lies in the depart ment of the commissary. \ou have to learn how to feed yourself outdoors, just as you have to learn how to sleep comfortably on the ground, how to avoid poi son ivy and deer-flies, how to make a fire and pitch a camp. Most camp menus are de ficient in fruits and vege tables, and this is especial ly true of hiking and canoe trips, where economy of space and weight is neces sary. It is often impossible to carry fresh fruits and vegetables and difficult to take enough canned goods to last. Fruits and vegetables supply vitamines, minerals, such as lime and iron and cellulose or roughage, which are just as necessary to health in the long run as sugars and proteids. The typical camp fare of bacon, beans and flapjacks, with a little canned stuff, may do well enough for a few days, but in the long run, without variety, it is bad. In combination with the large appetite which out door life brings, it accounts for many an attack of indi gestion. It is well to remember that about one-half the bulk of a wholesome diet should consist of fruits and vegetables. If this rule were followed many of the typi cal ills of civilization would vanish. Dried fruit affords one of the most convenient methods of balancing the too heavy camp diet and wise outdoor men know this. Inexperienced camp ers seldom make enough use of dried fruit, and especially of the imported dried fruits which need no cooking—that is, dates and figs. They think of them' as winter delicacies rather than as substantial all year round food. Dates and figs are packed in paper and glass in such a way that they are available in good condition at all seasons. Dates are an almost ideal food for the trail, the camp and the road. Unlike most fruits, they are a highly condensed food, affording a large amount of nourish ment, both for the space they occupy and for their weight. Arctic explorers use them for this reason, and they are the staple food of those master camp ers and nomads, the Arabs. They contain a large amount of sugar in a high ly digestible form, and easily assimilated sugar is a prime necessity of the man who is undergoing hard physical exertion and exposure. They contain protein, in a small quantity, but enough so that the Arabs are able to live and do hard work on dates alone. The lime and iron, the vitamines and the cellu lose, which are the ele ments that fruits and vege tables supply to the diet, are all present in the date, which is a fruit dried on the tree, and not put through any process of cooking or preparation that could rob it of essential food elements. The date, as it comes to you, contains everything it ever contain ed except the water. The same is tru2 in large measure of figs, which have a little less food value than dates, but have a specific action on the bowels that makes them especially val uable as an element in a too concentrated diet. Prunes and dried apri cots are two other fruits that should go with every camper for the sake of his health. The secret of pre paring these fruits is to let them soak in water over night. High grade dried apricots, so treated before cooking, make a delicious dessert which anyone can prepare. Don’t let indigestion spoil that trip. A little in telligent thought before hand is much better than a pill afterward. Frozen Dainties Easy to Make Fr#i*» Pineapple '■5 cup sugar 2 cups water 1 t4 cups pineapple-syrup 44 cup lemon-juice M cup crushed pineapple Make a syrup of the sugar and water; cool and add the lemon juice, pineapple-syrup and pine apple. Cool the mixture and al low it to stand at least an hour so that the flavors may be thor oughly blended. Then freeze in the usual manner. Maple Ice Cream '4 cup hot maple-syrup 2 tablespoons sugar Speck salt 1 «Kg 2 cups scalded milk 1 44 cups cream 1 tablespoon flour Mix the sugar, flour, and salt together. Add to the scalded milk and cook for five minutes. Stir the hot maple-syrup into the beaten egg very slowly. Add this to the scalded milk. Strain. Cool. Add the cream and freeze. Pineapple Ice Cream 2 cup? crushed pineapple % cup pineapple-juice H cup water 1 cup sugar Juice of a lemon cups cream Boil the sugar and water to the thread degree. Add the pineap ple-pulp and cook for about two minutes. Strain and chill. Add thp pineapple-juice and lemon. Add the cream to the syrup and freeze. When half frozen add the pineapple-pulp. Lemon Sherbet 1 quart milk 1 K cups sugar *h cups maraschino syrup *4 cup maraschino cherries (cut j into halves) j 1 cup cream J 3 lemons Add the sugar to the milk and let stand until dissolved. Then stir in, slowly, the strained lem on-juice, maraschino syrup, ma raschino cherries, and the cream last. Freeze. There Are Many Canned Foods TO the busy housewife, the difference in time between pre paring a meal from the raw produce and from the can ned products represents a great portion of the quiet, restful time for relaxation so much needed in the ev ery day routine of house hold cares. Take the simplest dinner menu, and let us look into the great amount of time necessary to prepare the raw produce for cooking. Opening casually to a list of menus the following is noted: Asparagus Soup Roast Beef Green Peas Stewed Tomatoes Grape Fruit Salad Cherry Pie Bread Coffee. Using asparagus, green peas, tomatoes, grapefruit and cherries from the raw stock would involve from an hour to an hour and a half of time in their prep aration. On the other hand, most delectable canned as paragus soup, green peas, stewed tomatoes, grape fruit, and cherries are available, and their use would mean the saving of all the bother of assorting, shelling, paring, and other wise preparing the vege tables and fruit. In fact, there is hardly a mem* used, but what offers an opportunity for demon strating the convenience of tuicd food*. I I en Women are iheJudi Butter-Nut Coffee, the ^real favorite witk 4 thousands of users, is the best recommendation that Butter-Nut Tea. likewise will please ijou. Butter-Nut Tea m two kinds only the Butter-Nut Orange Pekoe (Mirk), or Butter-Nut Japan lea (green). pAXTON AM SAUASHER Qfr "delicious" I Hi