camp menu no. 1

BREAKFAST Individual Quantities

Menu Amount (Each person)

Stewed Fruit 4 Prunes or Apricots

Oatmeal ½ Cup

Bacon & Eggs 2 Slices of Bacon, 2 Eggs

Toast & Butter 2 Slices of Toast

Coffee—Milk Instant Coffee

DIRECTIONS: An aluminum foil “pot” can be made by forming doubled Reynolds Wrap around a forked sapling. The size pot will depend upon the number in the party. Place dried fruit in enough water to cover them, the night before. A little more water can be added in the morning, if necessary, also a small amount (2-3 teaspoons) of sugar if desired. The pot is carefully placed at edge of camp fire. Oatmeal is cooked in a similar pot. Add ½ cup of oatmeal to each cup of boiling water. Add ¼ teaspoon of salt to boiling water, then stir in oatmeal. When it thickens it’s ready. Now, shape up a similar pan of doubled foil and place bacon in it. When it is about half done, drop in 2 eggs. Eggs should be cooked sunnyside up as it may be difficult for beginners to turn them. Toast is made by sticking 2 or 3 pencil sized saplings, 10 inches long into the ground near the fire. Hang the slices of bread on them and don’t forget to turn them—you are not using a “pop up” toaster.

Coffee of the instant type can be made by using another “foil kettle” but some campers may prefer to use the old fashioned coffee pot.

A forked sapling is bent around in hoop fashion. Doubled Reynolds Wrap is carefully pressed down inside and folded around the rim. Food is put in it before exposing to fire.

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