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This eBook from the Gutenberg Project consists of approximately 176 pages of information about Camping For Boys.

FRIDAY

Breakfast
Oatmeal
Codfish cakes
Bread and butter
Cocoa.

Dinner
Fried weak fish
Stewed tomatoes
Boiled potatoes
Vanilla ice cream.

Supper
Vegetable soup
Bread and butter
Sweet cake.

SATURDAY

Breakfast
Puffed Rice
Fried eggs
Bread and butter
Cocoa.

Dinner
Escalloped salmon
Rice
Boiled Tomatoes
Cucumbers
Bread and butter.

Supper
Boston baked beans
Tomato catsup
Sweetbread.

SUNDAY

Breakfast
Cream of Wheat
Bananas
Fried mush and maple syrup
Coffee.

Dinner
Roast chicken
Creamed onions
Mashed potatoes
Pineapple sherbet
Bread and butter.

Supper
Cold beef
Apple sauce
Sweet cake
Bread and butter.

Serving

Each table is provided with meat platter, vegetable dishes, bread plate, butter dish, sugar bowl, milk pitcher, water pitcher, salt and pepper shakers, etc.  The only need of a waiter is to bring the food to the tables and replenish the dishes.  Each boy takes his turn at waiting.  If there are seven boys in a tent, a boy serves one day in seven.  He usually sits at the right side of the leader and eats his meal with the others.  This does away with a second or “waiter” table.  By this system you avoid the tendency to smartness and roughness.  Each leader is careful to see that food is not wasted at his table, that decency and order is preserved, and wholesome conversation and pleasantries indulged in during the meal, as an aid to good digestion.

Dishwashing

Some camps pay for all work done and give boys more freedom, but experience has clearly proven that the successful camp is the one where boys all have responsibility and definite duties to perform.  Dishwashing is never attractive.  It may be made less irksome by carefully systematizing the work.  There are several ways.  One way is that of having each boy wash his own dishes, working a tent at a time.  A number of tubs of hot, soapy water are provided for washing, and several extra tubs filled with very hot water for rinsing.  At a signal from the Camp Director or person in charge, each table of boys by rotation passes from the dining room with the dishes to these tubs and each boy proceeds to do his own dishwashing and rinsing and drying.  Another way is to provide two good-sized dish-pans for each table, and assign two boys to do the dish-washing for the day.  The dishes are washed at the tables and stowed away in a closet, each table having its own closet.  Another way is to purchase a good dish-washing machine, like that made by the Fearless Dishwashing Co., Rochester, N. Y. (Cost, $100), and install it in the kitchen.  This plan is in operation at Camp Dudley and Camp Hayo-Went-Ha.

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