CHAPTER EIGHT

COOKING

OUTDOOR COOKING

If you can follow a recipe at home, you can certainly do it out-of-doors. Food is food,

ingredients are ingredients, and measurements don’t change just because of the blue-sky

overhead. Of course, it is harder to teach a beginner to cook outdoors than in a modern kitchen,

but it can be done. It means learning how to measure ingredients like flour on a windy day or

taking time to reread a complicated recipe while the sand sifts into the stewpot!

Just as a wader doesn’t jump into 2 feet of water and expect to swim, so the beginner cook

doesn't start with a meal that calls for every item to be cooked over the coals. Planning is the

secret of success. The first cooking should be simple food that needs only quick cooking like

canned soup, for instance, and that can be started as soon as the fire is lit. The first flames

are fine for heat, and the coals that come after can finish the job.

The younger you are, the less interested you are in gathering enough wood for a long cooking

process, waiting for coals to come from flames, and waiting for the food to cook. Physically,

young arms, hands, and memories are not ready for those jobs. Young cooks like to see the

flames of their fire, to watch their food cook and to eat almost immediately. The one-pot meal

fits their needs, along with giving them experience, which with age will increase their patience.

The meal you choose when you eat out will depend on why you want it. Is it for providing energy

for the many exciting activities of the day or for learning new cooking skills, or to test the

skills already learned? Whatever the purpose good nutrition is always important, whether

planning a single meal or three meals a day, the basic food groups are easy guides. A single meal

should include the groups so that none are forgotten. Each meal should also have variety and

contrast in taste, color and consistency.

PROGRESSION IN OUTDOOR COOKING

Daisy & Brownie Girl Scouts

With Daisy and Brownie Girl Scouts, begin with Step 1 and progress through Step 3. Spend a

couple of outings on each step. By doing this, both leaders and girls will enjoy their younger girl

experience and will look forward to being Junior Girl Scouts. The girls will develop simple food

preparation skills under the watchful eye of the adults.

REMEMBER If the girls cannot lay, light and tend to an outdoor fire, they

are not yet ready for that step in outdoor cooking.

This manual has many suggested recipes. Use imagination to come up with other recipe ideas.

STEP 1 - Nosebag lunches supplemented by something uncooked that the girls prepare.

Ants on a log Magic Lemon Pudding Pudding Cones

Girl Scout Sundae Walking Salad

STEP 2 - Nosebag lunches with something cooked in a kettle for the whole group.

Soup Cocoa

STEP 3 - Nosebag lunches plus something cooked by each individual (a dessert works

best).

Banana Boats Apple Cream

Junior, Cadet, Senior, Ambassador and Teen Girl Scouts

Once girls have mastered the beginning steps and learned safety around fires they are ready to

prepare main parts of the meal over the open fire.

Steps 4 & 5 should be covered and well mastered before girls progress on to cooking with

specialized equipment or novelty items.

STEP 4 - One Pot Meals main dish is the entire meal Basic Recipe (8 variations) Pot O'Gold

Savory Beans One-Pan Spaghetti

Sloppy Joes Porcupines

Pocket Stew Vegetable Soup with Dumplings

Golden Rabbit (Blushing Bunny) Golden Beef Special

STEP 5 - Foil Cooking main part of meal cooked in foil

Girl Scout Platter (Foil Dinner) Chicken Wrap-Ups

STEP 6

-

Dutch Oven

Working with charcoal

STEP 7 - Thin Stick Cooking Marshmallows and wieners on sticks takes skill around a fire

STEP 8 - Novelty Cooking Vagabond Stove and Buddy Burner

STEP 9 - Cooking the complete meal using any of the above methods.

STEP 10 - Advanced cooking and baking cooking on a spit, planking, cardboard box oven

STEP 11 - Advanced Stick Cooking Kabobs, dough boys, meatloaf on a stick; doing raw meat

or dough on a stick takes patience and skill

STEP 12 - Bean hole or hay hole Takes lots of time and is impractical except for evening

meal or overnight, but is worth waiting for. Check ahead

of time that a hole can be dug.

Helpful Hints for Outdoor Cooking

1. For nosebag lunches, avoid foods that are soggy or sticky and those that perish easily.

Stand sandwiches on edge and they are less likely to become soggy.

2. Rub liquid soap on the outside of kettles before placing them over the fire.

This will simplify the scouring of the kettle.

3. A Walking Salad is always useful to plan.

In case the meal is delayed, the salad can be eaten to stave off hunger complaints.

4. Try one new thing at a time. Progressive steps make it easier to learn to each new and

different foods and accomplish new and difference skills.

5. In the outdoors plan larger servings than usual. People eat about one-third more food

outdoors than they do at home. Servings will vary according to age, weather, and

activities as well as other foods being served.

6. Teach girls to stir food in a figure eight, which helps prevent food from sticking to the

pot.

7. Cooking over coals is best – food becomes cooked but not burned and you can get closer

to the fire. Kettles will not get a black.

8. When necessary to conserve heat, lay the fire and put on the pot before lighting the

fire.

9. In damp weather a piece of foil laid on the ground provides a dry spot for fire building,

and reflects heat, also. It doesn’t take a large piece. When you extinguish the fire, be

sure to take the foil and any bits of foil home with you.

10. Leaves and wood that crumbles will smoke and smolder and give off little heat.

11. If potholders are not available, a large, dry kerchief or bandana can be used. You will

find it comes in handy in other ways, also.

12. Carry a peach, orange, or other juicy fruit on a hike when water is scarce – quick pick-

up and thirst quencher.

13.

A mess kit for each person should contain an unbreakable cup, bowl, plate, silverware

and drip bag. Items should be able to withstand boiling water.

14. Drip bags can be made of nylon net (or similar material) or purchased from the Council

Girl Scout Shop. Drip bags should also be able to withstand boiling water.

15. Think about food storage and refrigeration for your supplies before and after meals.

You will need extra ice or dry ice to keep food cold. Ziploc bags, foil and or containers

with lids to keep food before, during and after meals.

BASIC KNIFE & KITCHEN UTENSIL SAFETY

1. Review basic kitchen knife and utensil safety BEFORE using knives and utensils. Practice. 2. When teaching girls the basic concepts of tool safety, keep in mind the importance of the

"arc" or "bubble" of safety. In other words, there can be no one within an arm's reach –

around and up – in case a sharp tool slips. 3. All sharp tools must be sheathed at all times when they aren't in use. A sheath is a cover,

whether the original one, or a simple, homemade one (cardboard and duct tape) that

protects everyone from a sharp edge or point. This includes knives, can punches, hole

punches and peelers. 4. Can openers may present some unforeseen difficulties. Always check that the ones you are using

really work. Also, be sensitive to the fact that most are harder for left-handed users, as

well as smaller hands. 5. Use and teach a stroke that goes away from your body. Using a vegetable peeler to make a fire

taffy, for example, with paraffin or a used candle is a way to practice safe techniques

MEAL PLANNING WORKSHEET

Menu:

____

________________________________________

Date

__________________

____ ________________________________________

Meal

__________________

____ ________________________________________ Number of Girls and Adults

____ ________________________________________ to be served ____

Ingredients Quantity Cost

Recipe Instructions Equipment or Special Needs

Evaluation/Comments

Food Quantity and Equivalents

Beverages Juice 46 oz can 10 servings (½ cup)

Frozen concentrate 6 oz 6 servings (½ cup)

Cocoa 1 1b can instant 21 servings (1 cup)

Bread Small loaf (1 1b) 20 slices

Sandwich loaf 30 slices

French Bread (16” loaf) 16 slices

Crackers graham (1 1b) 66 squares

Crackers soda (1 1b) 88 doubles

Mixes Pancake (2 lb) 70 small pancakes

Biscuit mix (2 ½ 1b) 40-50 biscuits/pancakes

Dairy Butter/margarine (1 lb) 50 servings

Eggs (scrambled) 1 ½ eggs per person

Cheese (1 1b) (4 cups grated) 16-24 servings

Meats Hot dogs (1 1b) 8-10 per package

Bacon (1 1b) 20-24 slices

Sausage links (1 1b) 16 links

Ground beef (1 1b) 4-5 servings

Meat, boneless (1 lb) 4 servings

Chicken breasts (1 1b) 3 servings

Ham, boneless (1 1b) 4 servings

Tuna (6 oz) 3-4 servings

Vegetables Carrots (1 lb) 20 sticks; 2 ½ cups diced

Cauliflower (1 head) 20 florets

Celery (1 bunch) 16-20 sticks

Cabbage, raw (1 head) 12 servings slaw

Lettuce, Iceberg (1 head) 8 cups; 16 sandwiches

Tomatoes (1 1b) small 8 servings

Cucumber (1 lb) 2 cups sliced/diced

Green pepper (1 lb) 2 ½ cups diced

Onions (1 lb) 4-5 medium; 3 cups diced

Pasta/Rice Macaroni/spaghetti (1 1b) 4 cups uncooked 8 cups

Noodles (1 lb) 6 cups uncooked 8 cups

Rice (1 1b) 8 cups

Fruits Apples/bananas (1 lb) 3 medium 2 ½ cups diced

Oranges/grapefruit (1 lb) 2 medium/3 small 2 ½ cups sections

Miscellaneous 1 lb granulated sugar 2 cups

Peanut butter (18 oz) 2 cups 15-30 sandwiches

Jelly (16 oz) 16 sandwiches

Marshmallows – large (1 lb) 60 marshmallows

Marshmallows – small (10 ½ oz) 10 smalls = 1 large

3 teaspoons = 1 tablespoons 4 cups = 1 quart

16 tablespoons = 1 cup 4 quarts = 1 gallon

2 cups = 1 pint 16 oz = 1 pound

UNIT APPROXIMATE EQUIVALENT

Butter or other fats 1 Pound 2 Cups

Flour 1 Pound 4 Cups (sifted)

Lemon, medium sized

Juice 1 1 Tablespoons

Rind, slightly grated 1 Individual Tablespoon

Marshmallows ¼ Pound 16 Cups

Nut meats, coarsely chopped 1 Pound 4 Cups

Raisins 1 Pound 3

Orange ½

Juice 1 1 Cup

Rind, slightly grated 1 Tablespoon

Sugar 2

Granulated 1 Pound 2 to 2 ¼ Cups

Brown 1 Pound 3 ½ Packed

Confectioner’s 1 Pound Cups when

whipped

Cups (sifted)

Whipping Cream ½ Pint 2 Individual

Wieners 1 Pound 10 Servings

Hamburger 1 Pound 3

4

Servings

Ground meat – ¼ lb. per serving: 6 to 8 servings in one-pot meal

Carrots/celery – 1 per person or 8 to 10 per package

Potatoes – 1 per person

Instant rice – 1/3 cup per person 1 lb. box crackers – per troop

½ gal. Drink – 10-12 servings 1 chocolate bar – 2 S’mores

1 lb. graham crackers = 33 crackers

SUBSTITUTIONS

1 ounce (1 square) unsweetened chocolate = ¼ cup cocoa

(in cakes and cookies increase shortening by 1 ½ teaspoons)

1 tablespoon cornstarch (for thickening) = 2 tablespoons flour (approximately)

1 cup cake flour = 7/8 cup all-purpose flour (i.e., 2 tablespoons less)

1 cup milk = ½ cup evaporated milk + ½ cup water or 4 tablespoons dried milk + 1 cup water

1 cup honey = ¾ cup sugar + ¼ cup liquid

1 cup brown sugar (firmly packed) = 1 cup granulated sugar

COOKOUT CHECK LIST

Decisions about the Cookout Equipment/Supplies

__ Purpose __ Grill, stove with propane, box oven,

xtra large cooking cans & vagabond

buddy stove, pie irons and sticks

__ Time allowed for meal __ Liquid Soap, bleach, wash cloth,

scrubber, 3 Dishwashing buckets and

plastic bags for eco disposal

__ Cook indoors or outdoors __ Pot holders

__ Familiar cooking method or something new __ Proper pots/pans

__ Camp stove, box oven, vagabond buddy

stove, fire or charcoal, pie irons or sticks

__ Fire bucket and sprinkle can

__ Storage at site (refrigeration or coolers) __ Charcoal and charcoal chimney

__ Seasonal foods available __ Matches & fire starters

__ Number in each cooking group __ Cooking utensils (spoons, can openers)

__ Kaper chart

Menu Planning The Cookout

__ Girls plan menu __ Kaper chart posted

__ No-cook foods (to stave off hunger) __ Wood gathered and stacked

__ Nutritious

From Basic 4 Food Groups

(at least three times as much

as you think you need)

__ Dairy __ Fruits & Vegetables

__ Grains __ Meat, Fish, Poultry __ Fire bucket filled, fire stick & sprinkle

can in fire circle

__ Dietary restrictions met __ Fire lit according to menu requirements

__ Cost within budget __ Dishwater heating (put on as soon as

Shopping there is space)

__ Rinse water kept hot over fire until all

__ Menu lists combined Dishes and pans washed

__ Quantities decided __ Fire sprinkled gently and thoroughly.

__ Alternative

Girls assigned to bring items from home

NEVER DUMP WATER ON A FIRE OR

__ ON A BED OF HOT COALS

Cookout Kapers One of the handiest working tools in planning is the Kaper Chart.

It is a device for making the jobs (on the girl level) equally divided, and more fun to do!

In using a Kaper Chart, the work is rotated by the meal, so each meal the job is different.

It is important to have jobs clearly defined and stated as to specific details of who does what.

Suggested Jobs

Fire Builders Cooks

1. Fill fire bucket & put in fire circle with fire

stick and sprinkle can

Post menu near kitchen area

2. Ready the fire ring: remove dead leaves &

old burned logs, make level

Gather recipes, food, pot holders, pots &

pans, utensils and serving things

3. Consult with Cooks as to type of fire needed Soap outside of pots to be used over fire

4. Gather and arrange ample woodpile Prepare and cook food

5. (tinder, kindling, fuel)

(three times more than you think needed)

Fill pots and pans with water after use

to soak until washing

6. Lay and light fire and keep it going Keep work table and cooking area tidy

7. Rebuild fire as needed for dishwashing Have something to cover food until

served like lids or foil wrap

8. Fire sprinkled gently and thoroughly.

9. NEVER DUMP WATER ON A FIRE OR

10. ON A BED OF HOT COALS

Hostess

Clean Up

Arrange garbage/trash area Get water for dishwashing and place on

Determine mealtime fire as soon as there is space

Wipe off table, then set with dishes Dispose of leftover food after meal

Prepare a centerpiece of natural materials

(no living items)

Prepare dishwashing set-up (wash soapy

water, rinse water & sterilizing bleach

water)

Select and lead Grace Notify group when set-up ready

Serve food, including seconds Supervise dishwashing

Attend to guests or visitors Wash cooking utensils, pots, pans

Supervise dish scraping into trash bags Dry and return equipment to storage

Help clear and wipe table Clean and wipe kitchen area

Clean dining area

COOKS

1. Post the Menu.

2. Assemble ingredients and equipment for cooking according to the recipe.

3. Rinse cooking pots, pans and kitchen utensils before using. Campsites can be dusty.

4. Soap outside of pots before cooking. This will make washing them easier.

5. Wash hands thoroughly with soap and water.

6. Prepare food. Cook food.

7. Clean up garbage and trash as meal is cooking.

8. Serve meal.

9. Soak inside of pots with water after food is out. This makes them easier to wash.

10. Clean up cooking area. Store all equipment and leftover food.

HOSTESS

1. Set the table(s).

2. Make table centerpiece from nature materials. Don’t pick growing things or break live branches to make your centerpiece.

3. Invite and welcome guests. See that guest are served first.

4. Select and lead grace before eating.

CLEAN UP/DISH WASHER

1. Get dishwater and start heating before you eat. When possible, heat water while food

is cooking to conserve energy, fuel and time.

2. After meal, set up dishwashing arrangement (three container method).

3. Clear and clean table while the other campers are washing their mess kits.

4. Wash pots, pans and cooking utensils last.

COOKING METHODS Read and follow Safety Activity Checkpoints: Group Cooking

WOOD FIRES MATERIALS � Shovel, Rake

� Tinder, Kindling, Fuel

� Metal fire bucket with cool water & stick

� Sprinkle can

� Grate (built-in, with legs, or on metal cans)

� Matches with striker (in metal, waterproof container)

� Fire starters (may conserve matches)

� Hot pads, mitts

� Cover for woodpile

TYPES OF WOOD FOR FIRES ♦ Tinder: Matchstick thin, pencil-length; looks like spaghetti -Three handfuls to start fire

♦ Kindling: Pencil to thumb thickness

♦ Fuel: • Largest size • Very little needed for one-pot meal Look for supply of fallen branches.

♦ Choose wood that can be broken with hands, not across knees or with feet. Or use a saw

♦ Alternative Wood: commercial, pre-fabricated logs are STRONGLY discouraged. May flare up

and are difficult to extinguish.

NOT TO USE FOR WOOD FIRES ♦ Green Wood: Does not burn well; harms trees

♦ Rotten Wood: Does not burn well; robs soil and insects of beneficial rotting action.

♦ Liquid Fire Starters: Potentially dangerous; never add to a fire that has started.

PREPARE THE FIRE SITE ♦ Clear 10 ft area in established fire circle, where available * Remove debris; break down ash

mound. Scatter, don’t dump!

♦ Remove rocks, bricks, cinderblocks, etc. that may "ring" fire.

♦ Set-up wood pile outside of 10 ft area; cover to keep dry.

"A" FRAME FOUNDATION FIRE Use to start wood fires

1. Make a small triangular "A" with 3 pieces of kindling.

2. Leave an air space under the top bar of the "A." Place two to three handfuls of tinder on the

crosspiece with the "A." A fire starter may be placed under the tinder.

3. Strike the match close to the wood. Always strike away from your body. Hold the match

under the tinder. When tinder catches fire, place additional tinder and kindling onto the fire.

Place each piece of kindling separately, rotating its placement. Have extra tinder, kindling and

fuel (if needed) within reach.

4. Tinder must make enough heat to get larger pieces started. Place 5-6 pieces of kindling in

tepee shape. Pieces must touch to keep fire going.

Fire needs three things: air, heat, and fuel. If fire isn't working, see what is missing and adjust. TO EXTINGUISH A WOOD FIRE 1. Sprinkle with water and stir with well-soaked fire stick.

2. Repeat until there is no gray ash or signs of fire. Soak pieces of charred wood and leave on

fire scar.

3. Using the back of your hand, pass it several inches above the ashes to check whether spot is

still hot. Then hold a steady hand several inches above the ashes.

4. Leave ashes in the fire scar.

5. Take your woodpile cover, bags and boxes home.

TO MAKE A SPRINKLE CAN When swung gently, the sprinkle can will put out a fire without drowning the firesite. MATERIALS - Soup can, with one end removed

- Nail and hammer

- Picture wire or coat hanger

Punch small holes in bottom of can. Make two holes near top rim of can for the handle. Dip in

fire bucket water and then dangle sprinkle can over fire.

Emerald Ash Borer

A SERIOUS invasive species which is a threat to our council’s woods. Do NOT move firewood

across county lines. Find your wood at/near your camp.

CHARCOAL FIRES MATERIALS - Charcoal briquettes in appropriate container

- Fire starters (make ahead)

- Charcoal starter chimney – see below.

- Tongs, long-handled (when using tongs, assume tongs and charcoal are hot).

CAUTION: Although it may be more convenient, using lighter-fluid-impregnated charcoal

can cause flare-ups and its fumes may soak into your food in a box oven.

TO MAKE A CHARCOAL STARTER CHIMNEY - Large metal can (#10 or 3 lb coffee) with one end removed

- Can punch

- Picture wire or coat hanger

1. With can punch, place holes around bottom edge. Avoid the can’s seam.

2. Make two holes near top rim of can for handle. Attach wire handle

3. Use tongs for handle when charcoal is hot.

4. Do NOT swing chimney when lit.

TO STORE AND TRANSPORT CHARCOAL ♦ Store outside house in weather-proofed container: * Not in an air-tight container or charcoal

could ignite from spontaneous combustion. * Charcoal is porous and absorbs moisture.

♦ Do not store wet and dry charcoal together.

♦ May transport paper briquette bag in a plastic bag or container.

♦ Carry what you think you'll need.

♦ Let equipment cool before packing.

TO START A CHARCOAL FIRE 1. In fire circle, start charcoal in chimney: • Place 2-3 fire taffies in the bottom of the charcoal

starter with ends poking through bottom holes • Then add briquettes needed

2. When briquettes are ready (grey on the edges), remove with tongs and place where needed.

3. Gasoline, flammable liquids and commercial fire starters must NOT be used.

TO EXTINGUISH A CHARCOAL FIRE ♦ Let briquettes burn to ash OR

♦ Use tongs to immerse in fire bucket, then smash and leave ashes in the fire scar.

BOX OVENS With a box oven, girls can bake goodies at their cooking fire much as they might at home. MATERIALS: - Cardboard box (heavy-duty, with partitions and attached lid), approximately 15-18” high

- Heavy-duty aluminum foil

- 4 metal cans (about 4” high,), empty, with labels removed. Small juice cans work well.

- Oven rack

- Charcoal, when ready to use

FEATURES: ♦ Easy to use; no need to preheat

♦ Each briquette is approximately 50 degrees plus one to start and one extra for good luck.

♦ Versatile

♦ Inexpensive to make: after initial cost of foil, it can be used over and over again with minor

maintenance

♦ Bulky to store and carry

♦ For use in a fire site ONLY

RECOMMENDED ASSEMBLY: 1. Keep lid attached to heavy duty cardboard box as in the diagram

2. Use the partitions or obtain 6 pieces of cardboard to line the box, forming double walls as

well as a triple floor. Wrap each piece of cardboard with heavy duty foil, shiny side out. Also

line the inside of the box, including the lid, with foil. Slide the foil wrapped lining into place. If

using 6 pieces, slide ceiling in first (the back and sides hold the ceiling up).

3. You may wish to waterproof the outside by covering it with sticky-plastic covering, aka

Contact paper. Thus, your oven will last for years. (Foil on the outside tends to tear and will not

last for long.)

4. Place box on level surface in fire site with hinge at top. If ground is wet or very cold, raise

box slightly off ground on small stones or wood, or place on a separate grate.

5. Place 4 metal cans in box to support rack or baking pan. Cans should all be the same height.

Allow sufficient air space around item to be baked.

6. Start the charcoal in charcoal chimney, or in a wood fire area.

7. While the charcoal is getting started, prepare the food to be cooked.

8. Place glowing briquettes on a small foil pan on the floor of the box oven. In humid or wet

weather, place charcoal briquettes closer together. Oven will be ready immediately; needs no

pre-heating.

9. Place baking pan on top of the rack or on top of the four cans if you are not using a rack. The

pan must be smaller than the inside of the box oven, with room for heat to circulate. Baking

time will be similar to a home oven, but may take longer in wet or windy weather.

10. Close oven door, leaving a small opening (about (1/2”) for oxygen supply, so that the charcoal

does not go out.

11. When finished baking, remove charcoal briquettes immediately with tongs and add to

existing fire or extinguish properly and place in fire site.

12. After each use, check top layer (top floor piece) of inner cardboard where charcoal rested.

Replace as needed.

13. Always carry extra supplies for immediate replacement:

Cookie Rack

Lid hinges at the top

4 Short Cans

Foil enough for the Top/Sides: doubled; Bottom: tripled; Foil Inside

When you close the oven door, leave a small opening (about ½”) for oxygen supply

Keep lid attached!

CARDBOARD Or BOX OVEN 1. Make hole with coat hangers

so you can form shelf later

on. 4 or 5 per side (use

heavy hangers).

2. Line inside with heavy duty

foil. Be sure there is no

cardboard showing. Don’t

forget to line doors.

3. Thread coat hangers

through holes on sides and

bend to secure in lace. Tape

pointed ends for safety.

4. Use an old pie or cake pan to

put charcoal in. It takes

about ½ gallon milk carton of

charcoal to heat the oven.

Spread it evenly o sheet

(charcoal should be started

outside first.)

USE OUTDOORS ONLY

PORTABLE COOKSTOVES BENEFITS OF COOKSTOVE USE ♦ Minimal impact on environment: * Burns clean; less air pollution than wood * Where wood is

scarce, allows deadfall to remain in forest to prevent erosion * When weather is dry, less

chance of causing forest fire.

♦ Easy to use in bad weather

♦ In some areas, wood and charcoal fires are not allowed due to dry weather.

♦ Conserves overall cooking time; allows for other outdoor program activities.

♦ Useful for hot beverages while girls make fire.

♦ May be used to heat dishwater, but will be slower than a wood cookfire.

DISADVANATAGES OF COOKSTOVE USE ♦ Potentially volatile; use extreme caution.

♦ Propane or white gas more expensive than wood or charcoal.

♦ Girls may require more adult assistance because of skill level needed for stoves.

TO USE PORTABLE COOKSTOVES ♦ Always follow manufacturer's instructions – learn safety precautions and teach girls.

♦ Make sure all connections are hand-tight * Pliers may strip the threads.

♦ Test stove and become familiar with operation: * Fairly easy to light and use * Practice you

teach girls

♦ Have trained adult supervise stove use (by girls and adults) at all times.

♦ Choose site that is stable, well-ventilated: * Cleared picnic table are ok (with enough clearance

with the wind to back of stove), NOT on table cloth * Fill stove away from where it is used.

♦ Keep in good repair: * Generally reliable, with proper care * Parts readily available * Simple

cleaning and repairs possible * Best not to dig up old, unused stove from attic; Must have

manufacturer's instructions.

♦ Watch color of flame: * Blue to white=hot; red=cooler

PRACTICAL CONSIDERATIONS FOR CAMP FUELS Propane

♦ Safest and most efficient of camp fuels

♦ Dependable

♦ Best to use 14-16 oz fuel canister * This size not refillable * It’s OK that canisters get

sweaty and frosty * Will burn 4-6 hours (burns faster and less efficiently in colder weather)

♦ Large canisters may pose transport problems: * Heavier for girls to carry * Valves easily open

in transport * Prohibited in tunnels

♦ If canister malfunctions or leaks, discharge in ventilated area, then take home to dispose of

it.

♦ Canister should not be hot to touch when changing.

♦ Check hoses and connectors – metal doesn't crack like rubber.

Gasoline (Two types)

1. White Gas, also known as "Coleman Fuel": * Very pure petroleum product containing no

additives or lead. Burns very clean. Middle price range.

2. Unleaded automotive gasoline: * Contains additives that clog some stoves; follow stove's

instructions. Burns fairly clean. Fairly cheap. * Use only in designated stoves.

CAUTION: Only stoves designated as Dual Fuel Stoves accept both white gas and unleaded automotive gasoline. Both white gas and unleaded automotive gas:

♦ Are highly volatile when used improperly

♦ Need a lot of oxygen

♦ Have vapors that are invisible, explosive and can be lighted by ignition sources many feet away

♦ Are not to be mixed with kerosene, gasohol, lamp oil or other non-appropriate fuels

FUEL TRANSPORT AND STORAGE ♦ Store safely away from heat source: * Not in direct sunlight, not near open flame and not in a

hot vehicle * Not inside a tent or indoors

♦ Follow canister disposal regulations of local jurisdiction.

♦ Mark storage containers: Blue for kerosene, Red for gasoline products or white gas.

♦ Fuel may be transported in stove fuel tank

FIRE STARTERS Fire starters are useful to make ahead and have ready for your cookout. They're especially handy if wood is wet or campsite is low on tinder. This fun Girl Scout activity also provides girls an opportunity to develop tool safety skills. See the chart for knife progression. FIRE TAFFY - Vegetable peeler

- Small square of wax paper (6"x6")

- Candle stubs, used birthday candles, or household paraffin wax chips

1. Use peeler with safety bubble to shave wax curls into wax paper.

2. Loosely twist both ends of wax paper to resemble a piece of salt-water taffy.

3. This activity is best done outside.

"EGG" FIRE STARTERS - Paraffin or wax from candle ends

- Cardboard egg cartons

- Clean sawdust, not from treated wood; use nontoxic wood shavings, e.g., gerbil cedar chips OR

all-cotton dryer lint with no synthetics

- Double boiler (metal can in hot water)

1. Melt wax in double boiler. Wax must be hot enough to penetrate into cardboard, and poured

with adult supervision. Essential to use double boiler because as the wax goes from solid to

liquid to gas, it could explode.

CAUTION: If wax ignites, cover immediately with a metal lid larger than the flaming can, or

suffocate flame with baking soda. Do not pour water onto a wax fire.

2. Fill each egg cup halfway with sawdust.

3. Pour melted paraffin or candle ends into each compartment until each space is full. Stir

gently with a stick.

4. When cool, break apart each "egg" or store in carton for later use.

SAUCE CUP FIRE STARTER This is a variation on the "egg" fire starters. Instead of using egg cartons, use small paper cups

used for sauce or ketchup. These are usually available at fast food restaurants.

1. Follow same precautions listed above for melting paraffin.

2. Fill cups with sawdust or all-cotton dryer lint, but do not pack tightly.

3. Take a piece of candle wick and bend it over the edge of the cup (wick does not have to touch

bottom of inside of cup, just the side). Fill with paraffin. To use, light the wick.

TRENCH CANDLES - Newspaper (no colored comics or colored paper – possible high lead content)

- String, twine or dental floss

- Melted paraffin or wax (see melting wax instructions above)

1. Roll newspaper into long, hollow "log." Leave space in center for air.

2. Tie roll with string at 3 inch intervals. Leave a 3 inch end on each string for dipping.

3. Cut the roll between the strings with serrated knife or saw OR make small logs individually.

4. Dip each trench candle into a container of melted wax.

5. Hang by strings to dry.

WATERPROOF MATCHES Use up leftover paraffin by waterproofing matches. Double dip the ends in wax and you'll be set

in an emergency. Just scrape the wax off the tip of one of the matches and, presto, a dry

match!

FIRESTARTER KIT Use a small plastic tub with a lid and a handle. Fill it with the homemade fire-starters,

waterproof matches, strike-anywhere matches, twigs, pine needles.

Some information in this chapter was originally found in the GSCNC Camp/Cook-out Training Booklet.