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Dining out

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CookingCooking on camp is neither acomplicated art nor a �‘knack�’, withpractice any meal is possible. Simplestraight forward cooking should be thenorm. Most camp cooking will be onopen fires, stove cooking is morecommon on expeditions and in wetweather on camp. It is a good idea topractice cooking simple meals to finetune your cooking skills. Likewise, thepreparation of menus and the listing ofquantities should be completed byPatrols before camp. �‘Too many cooksspoil the broth�’ as the old saying goes,but it will be necessary for members ofthe Patrol to work together in order togain a competent level in camp cooking.

HygieneAreas where food is prepared should bekept as clean as possible, otherwisethere is a risk of food poisoning. Oncamp the risk is even higher.Always wash your hands before youstart preparing and cooking any food.Keep all food under cover. Whenpreparing food, it should be placed in aplastic container or under cling film untilready to cook.Clean up all spillages immediately.Keep all sauce bottles and jam jarsclean.Wash up as soon as possible after themeal, using hot water and washing upliquid.

The Camp MenuBalanced dietThe camp diet should contain an ample

selection of eggs, cheese, milk, fresh fruit,fresh vegetables and salads, meat and fish.It is best to avoid eating large quanities ofwhite bread, cereals and potatoes,

Variety in foodVariety results from a balanced diet and theway in which it has been prepared. Somemeals are simple to prepare, while othersdemand a higher standard of cooking. Thisenables a varied programme to be run andalso helps to make eating itself an adventure.The time element needs to be watched.Scouts do not go to camp solely to cook andeat.

Sustaining foodFood gives energy, but this depends on thequality of both the ingredients and thecooking. Energy comes from most of thefoods listed in a balanced diet and this shouldcontain plenty of vitamins and fresh naturalfoods. Packed lunches should contain foodswhich give a quick source of energy suchas wheatmeal bread, meat, cheese, raisins,chocolate and fruit.

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A balanced dietWhen you are on adventures in the out ofdoors you will need to eat properly tomaintain your health and strength. Thequantity of food you normally eat will

increase because you are likelyto be more active. The best way

of keeping hunger at bay is to eat thecorrect food. Sweets and crisps are onlyshort term energy boosters and will notsustain your body for a long period of time.

CarbohydratesWe get most of our energy fromcarbohydrates, foods such aspotatoes, pasta, bread, rice,cereals, fruit and vegetables.You should eat at least 4helpings of these food types aday

ProteinProtein is found in such foods as meat, fish,nuts, dairy products, beans and eggs. Youshould eat at least 2 helpings of this type offood a day, and 3 or 4 eggs a week.

FatsThere is a lot of fat in butter, cheese, milk andmeat. We only need small amounts of fat inour diet. Milk and cheese are good.

FibreFruit, wholewheat bread, vegetables,porridge and potatoes contain bulkymaterial called fibre which fills youup and speeds up digestion andprevents constipation. Eat at leasttwo helpings of fibre a day.

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MenusEating on camp is not a free for all, thecompiling of menus allows you to planmeals, accommodate likes and dislikesand provide variety.Menu planning is a step by step process.

Decide what you would like to eat.Work out the quantities you need.Write up a shopping list.Work out a cost per person.

This process is completed at your Patrolmeeting before you head off on youradventure.If you are travelling light then you need toconsider your menu in view of the factthat you may only have one stove, andthat you will have to carry everythingwith you.

What would you like to eat?Have a brainstorming session and seekideas, likes and dislikes. The recipesection will give you some ideas to try. Ifpossible try to get agreement. If some ofyour Patrol have special needs then theseneeds will have to be accommodated intoyour menu. Build up your menu step bystep - Breakfast, Lunch, Dinner, Supperand Snacks.In planning your menu try to keep the foodgroups in mind and also the cookingprocess. Fancy recipes require skill andpractice. Keep it simple, stick to therecipes you know. Experiment now andagain and if necessary practice at homefirst.

Work out quantitiesTrying to work out how much you need isperhaps the hardest part of the job. On theopposite page we have produced a chartwhich will help. The best teacher isexperience. When on camp note how muchfood your Patrol eats - how many litres ofmilk, how many sliced pans etc. Yourparents will be able to help, they buy foodand cook meals for your family every dayand know a lot about how much their familywill eat at each meal.

Write up a shopping listWhen the quantities have been worked out itwill be relatively easy to round them off intopack sizes and weights. Write up theshopping list, visit your local supermarketand check the prices. This exercise will giveyou a total cost. Divide it by the numbertaking part and you have the cost perperson. Collect the money and buy yourfood.

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QuantitiesHow much food do I need per person permeal ?

Fruit ( apple , orange, banana etc) 1 eachEggs ( boiled 1 each, scrambled andomelettes 2 each)Pancakes 4 per personBread ( approx. 24 slices in a sliced pan.) 3- 5 slices per personToast 3 slices for personCheese - 30-50 grams per person

DrinksWater - 1lt. a day( milk, soup, juice ) up to 300mlTea - tea bag per 2 cups of teaSquash type drink up to 600ml per meal

Bean , peas, spaghetti tinned, a regular sizedtin will serve 2.5 peoplePotatoes - 2 - 3 medium sized potatoes.Tomatoes - 1 big or 2 medium sizedtomatoes per personOnions - one small onion.Vegetables - 120 - 130 grams per person(small cup)Rice - 45 - 60 grams per person (1/2 cupuncooked)

Yogurts - 1 per personWeetabix - 2 per personCereal - ( corn flakes, ricecrispies etc. 100 gramsper person

Pasta - small cup/handfulper personSpaghetti - use measuregauge

Fish fingers 3 per personGammon 1 per personHamburger 1 per personSausages 2 per person for breakfast or lunchmeal 3 - 4 for dinner mealChicken fillet - 1 per personRashers - 2 per personHot dog sausages - 2 per personMince - 100 grams per personChops - one per personSteak - 175 - 220grams per personCold meat - 50 grams (often better to countslices)

Biscuits - 4 - 6 per personCrisps - 1 packet eachBuns - 1 eachCake - 1 slice each

Margarine/ butter 30 - 50grams per personSugar - 30- 40grams per personJam - 30 - 50 grams per personSauce - 30 grams per person

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Preparing food

Fresh veggies and fruits should alwaysbe rinsed well under cold running waterand then patted dry with paper towelsbefore using. Some veggies, such aspotatoes, need to be scrubbed well witha vegetable brush. Meat, poultry, andseafood should be washed beforecooking. Simply rinse under cold waterand then pat dry with paper towelsbefore continuing. A seperate choppingboard should be used for preapring meatand vegatables and you should washyour hands between preparing each foodtype to prevent food poisoning.

PeelingSome fruits and veggies peel easily witha vegetable peeler. Place the food (suchas a carrot, cucumber, potato, apple, orpear) on a cutting board and hold firmlywith one hand. Using the other hand,scrape the peeler down the length of thefood. Keep turning as you go, so thatyou remove all of the peel.Other foods, such as onions and garlic,are peeled differently. Use a sharp knifeto cut a little off of both ends. Then useyour fingers to peel away the dry, toughouter layers. For garlic, press down onit with the palm of your hand to loosenthe skin. It will then peel off very easily.

ChoppingWhen chopping round foods like potatoesor carrots, the first thing you should do iscut off a small piece from one side sothat it doesn�’t roll away while you�’recutting it. Place this flat part down on thecutting board. Then, hold one side of thefood firmly with one hand and cut the

food to the shape or size desired. The moreyou chop, the smaller the pieces will get.When it comes to chopping, onions they arein a league all of their own! Once they�’repeeled, cut them in half lengthwise and placethem flat side down on the cutting board.

Then, while holding the root end with yourfingers, make lengthwise cuts all the waydown to the cutting board. Then turn yourknife and cut across the lengthwise cuts.Pieces of onion will fall away on the cuttingboard. The closer your cuts are to oneanother, the smaller the pieces of onion willbe!Mincing garlic is easy! Separate the head ofgarlic into cloves. Peel as described onabove, then use your knife to cut the cloveslengthwise and then crosswise into smallpieces. (Another way to do this is with agarlic press, which is really easy and safe -and fun! Just put the garlic into the press,and press real hard. Little pieces of garlic -just the right size �— will come out of theholes!)

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1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 20 22 24 25

BeansPeas Sweetcorn

Sprouts

BroccoliCabbage

Spaghetti

Cauliflower

Pasta

Potatoes

Carrots

Turnip /swedes

Cooking time - minutes

Cooking vegetables

GratingWhen grating hard foods, like carrots orpotatoes, hold the grater with one hand andthe piece of food firmly in the other. Rub theend of the veggie downward over the holes,back and forth over a large mixing bowl orpiece of waxed paper, and the grated pieceswill fall through the holes. Be very carefulnot to grate your fingers �— that hurts! Softfoods, such as cheese, are really easy togratel

Trimming meatIt�’s a good idea to turn the excess fat off ofmeat before cooking. Simply use a verysharp knife and follow the line between themeat and the fat. If a little fat is left, that�’sokay.

Cracking and separating eggsTo crack an egg, hold it firmly in one handwhile you hit the middle part (not too hard!)against the rim of a bowl. Then taking bothhands grasp the cracked edges and pullthem apart. It�’s always a good idea to crackan egg into a separate bowl before adding itto a recipe so that you can see if any bits ofshell fell into the egg. (If so, remove thembefore adding the egg to the recipe!)

Sometimes a recipe will call for just eggyolks or egg whites. To separate eggs anduse either the yolk or white only, crack theegg lightly and pull the halves apart, carefullyletting the white drip into a cup. Keep theyolk in the eggshell. Gently move the yolkfrom one eggshell half to the other, letting thewhite drip into the cup until only the yolk isleft in the shell. Be careful not to break theyolk so that it bleeds into the egg white.

Testing the heat of a panYou can test the heat of a pan by dropping ateaspoon of water in it. The pan is hotenough to cook in when the water �“dances�”into drops across the bottom.

Testing with toothpicksThis is an easy trick! Insert a toothpick intothe center of a cake �— if it comes out cleanwhen you pull it out, the cake is done. Ifyou can see gooey stuff or bits of crumbssticking to it, then it needs a bit more cookingtime.

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RotaName Cooking Assisting Fire Clean up

JohnPaulMaryAnnBrendanMarkClairePhilip

B DL S B DL S B DL S B DL S Patrol Rota for atypical day with 4meals. Everymember has a job todo and all jobs areshared around thePatrol.

Keep it tidyKeep your kitchen tidy. Clean up as you goalong. Keep knives and other equipment inthere place so that they are easy to find.Use plastic boxes and bowls with covers toplace prepared food until ready to cook.

Always have hot water available to cleanup utensils, work surfaces and containers asyou go along. Plates can beheated by putting them over a billy of hotwater a few minutes before they areneeded.

When you take the top off a billy leave it topside down. Serving spoon and ladlesshould be put on a tray or plate, and not onthe ground

Most meat dishes can be improved withgravy, and you can make it very easily byfollowing the instruction on a packet of Bisto.

Put a match stick or small twig in your billywhen boiling water for tea. It will preventit from having a smokey taste.

�‘Fork-tender�’When you insert a fork into somethingand it goes in easily, then it is said to be�‘fork- tender�’.

Meat donenessBecause some meat may contain germsthat can make you sick, it�’s a good ideato cook your meat until its no longer pinkinside. This is called being �“cookedthrough.�”

Dried vs. fresh herbsMost of the recipes in this book call fordried herbs, since this is what mostpeople have at home. It�’s really easy tokick them up a notch by rubbing thembetween your fingers before adding themto the recipe. They will release moreflavour . Feel free to use fresh herbs inyour recipes. Just take the leaves off ofthe stems and chop them into smallpieces with a knife. Remember, though,that to get the same amount of flavor fromfresh herbs, you�’ll have to use aboutthree times the amount of dried herbscalled for in the recipe.

PepperWhen a recipe calls for ground black pepper,the kind you buy in spice jars or tins is justfine.

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Cooking Plan

Pasta

Sauce

Meat

Cooking a meal is about preparation andplanning. The object is to cook and serveeverything on time. Each meal will havedifferent courses, perhaps soup and a main

Cooking and presentationThe importance of cooking has beenstressed , but presentation is equally

important. Food should beserved in the right order, onwarm plates, with an organisedroutine. Scouts should learn thatfood should be placed carefullyand not heaped onto plates. Ifthe diners can eat attable attractively laid out, this isbetter. Never underestimate thevalue of presentation in helpingto make the meals an importantpart of camp life, where highstandards of presenation shouldbe encouraged.

course followed by dessert. The cook�’s jobis to get all the elements to work together sothat the Patrol can have a satisfying mealtogether in comfort.

Start fireStart preparing vegetables and meat

Start cooking vegetablesPrepare dessert (assistant)

Start cooking meat

Keep an eye on vegetables andremove when ready.Prepare table for dinner

Make gravyRe-stoke firePlace meal on plates

Put on water for teaand for wash up

Eat meal

Serve dessertDrink tea

Do wash up

0

20

30

40

45 46 47 60

70

Cooking plan based onall the members of aPatrol working together

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Cooking on firesCooking on a fire is different to cookingon a cooker at home. A fire has avariety of locations, each with its owntemperature range. There is the instantflame heat, the long term heat fromembers and the slow heat to the side. Inorder to cook successfully, you need tobe aware of and be able to create theseareas, in your fire. This is a skill learntover a number of camping trips. Ingeneral light your fire well before it isrequired for cooking. This will produce alayer of embers in your fire with littlesmoke. Most meals take about 30minutes to cook and a good bed ofembers will maintain its heat for a longperiod of time.Make a fire according to your needs.You don�’t need to light a fire fit to roast anox so that you can boil a kettle of water!Likewise you will not simmer your stewcontentedly for the morning with a fewsmall twigs.

Have everything you�’ll need ready athand before you start. That includestimber for the fire, fresh water for cookingand all the cooking utensils andingredients you�’ll need.

Always have a billy full of water on theboil - you can probably do most of yourwashing up as you go along.

One of the discomforts of cooking onopen fires can be smoke getting in youreyes, usually at the most crucial part ofthe meal. Why not have a pair of cheapswimming goggles to combat thisoccurence.

Lift pots and billies from the fire with care.Use oven gloves or a towel to prevent burnsand scalds

The secret tosuccessful campcooking is thecontrol of yourcooking fire.

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Cooking on the trailCooking on the trail requires slightlydifferent skills than cooking on a fire.The main consideration is the fact thatyou�’ll only have one heat source.Meals need to be planned. Normallyyour menu will be centered around ameal that can be cooked in one pot orpan.

You�’ll need to have all the ingredients to handbefore you start and you�’ll need to cook themeal in the right order.An example might be a pasta meal with ameat sauce. The first food to be cooked is thepasta. When cooked it is left in the potwithout draining it. You can then start to cookthe onions and mushrooms in the pot or panand add the meat. When it is cooked add thesauce (from a jar) to the meat and simmer.When ready, drain the pasta, and place it ona plate.Add meat sauce directly onto pasta.As you eat the meal, place your kettle on the

stove and boil water for tea, and later forwashing.In general try one pot or pan recipies that arequick to cook and avoid frying which createsgrease and is hard to clean.Get to know your stove and learn how tocontrol the heat when cooking. Also beaware of how long a fill of fuel will last, youdon�’t want to run out half way through yourmeal preparation.

Set up your stove in asheltered location away fromdirect wind and tentage. Thetrangia stove has its own builtin windbreaker and works wellin windy conditions.

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Wash upCleaning billies can be made easier ifthey are filled with water above the foodline and left to soak on or near the fire.The food particles remaining never get achance to harden and the billy willbecome easy to clean.

Soap rubbed on the outside of billies andallowed to dry to form a protective film onthe outside of them will make them easierto clean.

If a billy gets burnt inside, fill it with waterand a little salt, let it stand for some hoursand then boil it for a few minutes, afterwhich it can be easily cleaned.

Boil water in dirty potsand pans to removeheavy dirt.

Use a pot scrub toclean off all remains offood.

Plates and cutleryshould be cleanedin hot water withwashing up liquid.They should then berinsed in cold waterwith a few drops ofMilton type bleachto kill bacteria

Lastly, the platesand cutlery aredipped in clear,hot water anddried.

You can use soft sand to clean the inside ofpots if you have no pot scrub.

All waste water should be poured through awaste water filter to remove grease and fooddebris before the disposal of the waste water.

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WaterUnless you are camping in a location thathas a mains water supply, you will not beable to drink the water directly. Check withthe camp warden when you arrive.If you are travelling light across opencountryside, it is best to treat all water withsuspicion. You never know where the waterhas been. Dead animals could be lying in thestream just around the corner. There is alsothe possibility of contamination fromchemicals and fertilisers from farm land.Water can be treated bybringing it to a rollingboil for a minute as this willkill most organisms.

You can also use water purification tablets.Follow instructions on the bottle. You mayneed to add one or two drops of lemon ororange to the water for flavour it as it mayhave an iodine taste.Another possibility is to use a water filterwhich is available for hiking and camping.These operate by pumping water through acarbon filter unit.Get into the habit of purifying water at nighttime ready for use the next day.

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EquipmentTools for preparationTwo chopping boardsA selection of wooden spoonsWhiskLadleLarge lifting spoonLarge perforated lifting spoonKnives �– chopping and cuttingEgg lifterTin OpenerPotato peelerPotato masherSieveColanderCooling rack - metalTwo plastic mixing bowlsMeasuring cup and spoonsPlastic containers - varioussizesSelection of herbs and spicesSalt and pepper shakerCling film

Cooking the foodTwo sets of billiesA large panA small panOven glovesTwo baking tinsBaking trays �– camp ovenRoll of aluminium foil

Serving it upPlastic table clothTwo large serving platesTea tray

Hygiene2 basins for washing andpreparationWater container�‘Cooks�’ soap�‘Cooks�’ towelTea towelsCleaning clothsPaper towels

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Haybox cookingHaybox cooking is an ideal way ofcooking on camp, particularly if you arecooking stews and casseroles. Thehaybox is an insulated container thatholds the heat and allows your food tosimmer slowly.

Line a suitable box with layers ofnewspaper

Place your normalcooking pot in thebox and pack tightlywith hay

Remove thepot and yourcooker isready!

Prepare your meal and bring the contents tothe boil. Boil for a few minutes, then place potin the haybox.

Cover the pot with hay andlayers of newpaper. Seal the boxwith a lid and place weight ontop. Your meal will be ready in4 - 5 hours.

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Menu buildersEggsFry themBreak into cup first, then pour into a hotpan, turn over gently so as to preventbreaking the yolk.

One - Eyed EgyptiansPut a hole in a piece of bread and placein the pan. Break an egg into the hole.Fry on each side. Sandwich the friedbread between two other slices of bread.

Boil themBoil water in a pot and gently lower eggsinto the water. There should be enoughwater to cover the eggs.3 - 4 minutes for soft boiled7-10 for hard boiled4 - 7 for in between

Scramble themTwo eggs per person, served on toast.Put a knob of butter in your pot and let itmelt. Break the eggs into a bowl and adda tablespoon of milk or water for everytwo eggs, add salt and pepper. Whisk upingredients. Pour into pot and stir with awooden spoon. Use a low heat and becareful not to overcook.

Poach themBring water to the boil in a pot. Add apinch of salt and a teaspoonful of vinegar.Break your egg into the boiling water.When the white is set, take out carefullyand serve on toast

OmelettesBeat up two eggs with a tablespoonful or twoof water, salt and pepper. Heat up your panand add a knob of butter. Pour the mixtureinto the pan and as the egg begins to set, pullit towards you with a fork so that more of theliquid is allowed to touch the pan. Continueuntil this mixture is fluffy and begins to set. Atthis stage you can add other ingredients asyou wish, cheese, tomatoes etc. Turnomelette over in half and serve

PancakesFirst make the pancake batter - to make amixture for about 8 pancakes you�’ll need

1cup of flour2 eggs1cup full not light milkknob of butter or dessert spoonful ofvegetable oil.Salt

Place the flour in bowl and make a well inthe centre. Add eggs, some milk, butter or oiland mix into a batter. Make sure there are nolumps. Add in the rest of the milk to thin thebatter. The batter needs to be thickish and nottoo thin. It is best to leave batter to stand for aperiod of time before use.

Cook the pancakes on a hot pan. Pour thebatter into pan and allow it to move over thepan in a thin layer. Flip over when brown onthe underside. Serve with butter, sugar andlemon juice.

French toastBeat one egg lightly and add about a half cupof milk. Dip - do not soak - slices of bread inthe mixture and fry in a hot pan.

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ChickenChicken can be cooked in a number ofways. A whole chicken can be cooked in acamp oven, but generally it is best to usechicken pieces, either legs or breasts asthey are easier to cook.Quite a lot of ready made sauces areavailable which will save time and providevariety in your meals. Chicken can beserved with many different options such asrice, potatoes, pitta bread, fajatas.In all cases you should first cook yourchicken by frying or boiling before �‘cookingsauces�’ are added as this will ensure thatmeat is cooked through.

Some options areChicken stir frySweet and sour chickenChicken CurryChicken TikkaChicken Fajatas with salsa sauceChicken in a red wine sauceChicken with taggagon and tomatoChicken Kiev - garlic dishChicken in cream and mushroom sauce

Fried chickenChicken meat is very tender and if you arenot careful when frying, you can dry it outvery quickly. If you are just frying chickenbreasts for a meal it is a good idea to coatthem in a batter mix of flour and egg.Beat an egg and add salt and pepper. Dip thechicken in the egg mix, and then in driedbreadcrumbs or flour, and place in a pan witha generous layer of oil. Turn chicken piecesuntil brown all over.

MeatMeat can be cooked in a number of waysand the most common is frying, roasting orbar - b - que. Roasting is possible in a campoven, but generally it is best to fry or cookmeat in stews and casserole dishes.Like chicken there are a large amount ofready made sauces available to make yourmeat menus more exciting. There are alsomany other foods it can be served with,potatoes, rice, pasta, vegetables etc.No matter what the recipe, it is best to cookmeat by frying before sauces are added tothe dish. Even in the case of a stew orcasserole the meat should be sealed bybrowning in a pan before placing in thecooking pot or dish.Minced meat is very flexible to use. Youshould choose good round steak mincerather than the cheaper mince which containsmore fat. All mince should be eaten freshlycooked on day of purchase.Don�’t forget other meats besides beef - pork,ham, lamb (mutton), gammon, sausages,cold meats. In the case of pork, alwaysmake sure that it is well cooked.

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PossibilitiesSpaghetti BologneseBurgersChilli with tortilla or fajatasBeef casserole in red wine sauceMeat loafSavoury minceSteak and onionsPork steak and pepper saucePork chopsTin foil dinnersHot dogsBangers and mash smothered in gravyGammon with pineappleChinese beef stir fryPitta bread stuffed with stir fry meat,onions and peppers.

PastaPasta comes in all shapes and sizes fromthe simple spaghetti to pasta stuffed withmeat such as ravioli. Pasta can be boughtdried or fresh in supermarkets, the choiceis yours. All pasta is boiled so it is simpleto cook. Read the instructions on thepack, boil up your pot of water and cookfor the required time.The pasta can be served with other foodssuch as a chicken or meat dish or just byitself with a traditional pasta sauce. Thereare many different sauces to choose fromgenerally the sauces are heated up in a

BreadsOn camp it is easy to make simple breadsand scones. You will need a camp stove ora reflector oven (see Room Outside section).

The simplest bread is the twist. This is madefrom a mix of 4 parts self raising flour to onepart water and a pinch of salt. The ingredientsare mixed to form a dough. The dough isthen rolled into thin strips like a snake. Thisis then twisted onto a �‘green�’ stick, whichhas been peeled of its bark, and gentlycooked over the embers of a fire.

Traditional brown bread can be made simplyby buying a brown bread mix and addingwater according to instructions. The mix canbe placed in a baking tin to produce a loaf ormade into small balls to create rolls andscones. Rolls and scones are usually abetter bet in a camp oven as they requireless time and heat to cook.

SconesScones are made from the following:-

2 cups of self-raising flour,3 tbsp butter,1/2 cup milk,pinch of salt.

separate potand pouredonto the pastabefore serving.Pasta is bestaccompaniedwith a saladand crusty

bread. You can also sprinkle your pastawith parmesan cheese.

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Sieve the flour into a bowl and rub in thebutter quickly and lightly with your fingertips.Add the salt and then, using a round-bladedknife, mix in the milk a little at a time. Withfloured hands knead lightly to a soft dough,adding a little more milk if necessary. Roll outevenly but lightly about one finger thick on afloured board. Cut out with a pastry cutter.Cook on a greased baking sheet.Brown scones are made in exactly thesame way, substituting wholemeal flour forhalf the white flour.

Potato cakes225 grams cooked potato.Salt.25 grams butter (melted).50 grams plain flour.Makes 8

Mash the potatoes well. Add salt and butter,then work in enough flour to make a pliabledough. Divide the dough in two and roll outon a floured surface to form two circles 20cmin diameter and 1/2cm in thickness. Cuteach circle into quarters and bake on a hotgriddle or pan for about 5 minutes or untilbrowned on both sides.

Soda breadSoda bread is made from the following:-4 cups plain flour,1 tsp salt,1 tsp baking soda,1 tsp sugar (optional),2 cups of buttermilk or sour milk.

Flour, baking soda salt and sugar (optional)are placed in a bowl and mixed together.Milk is mixed in slowly to create a dough.

Wheaten bread or brown soda bread is madein exactly the same way as scones but with

Stewed apples and custardPeel 4 large cooking apples and cut intoslices. Place them in a pot and add enoughwater to cover them. Bring them to the boiland cook gently until soft. Add sugar to taste.For custard, heat milk until it is about to boil.Mix the custard powder and a little milk in acup. Take the milk off the heat and stir incustard mixture, stirring continuouslly. Bringback to the heat and add sugar to taste.

Banana splitA nice idea for a campfire. Take a bananaand split it length - wise. Place pieces ofchocolate or a flake in the banana split. Wrapin tinfoil and place on the embers of your fire.Remove and eat from tin foil or place in bowland serve with ice cream or whipped cream.

wholemeal flour replacing all or some of thewhite flour. This mixture will probably requireless buttermilk.

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FridayArrive in the evening on site.

SupperSoup or tea, bread and jam or biscuits.

Saturday

BreakfastOrange juice.Cereal, milk.Tea. Toast.

LunchHot dogs�– if staying on siteFruitTea or soupYoghurt

Packed lunch �– if off siteSandwiches.Drink.Packet of crisps.Snack bar.Yoghurt.

DinnerSpaghetti Bolognaise.Garlic bread.Orange drink.

Dessert - Banana splits with custard.

Tea, biscuits.

SupperSoup. Tea. Bread and jam or biscuits.

SundayBreakfastScrambled eggs on toast, beans, bacon andgrated cheese.

Alternative - French fried bread, bacon andcheese.Tea, toast.

LunchPacked lunch if on site.Hot dogs if off site yesterday.Sandwiches.Drink.Packet of crisps,Snack bar, Yoghurt.

DinnerPotatoes, Vegetables and Chicken breastspan fried with mushroom sauce or sauce ofPatrol choice.

DessertApple tart or Swiss Roll and Cream.Tea and biscuits.

SupperSoup. Tea bread and Jam.

Monday

BreakfastCereal, Milk, Tea and toast.

LunchOne eyed Egyptians or hamburgers.Soup.Packet of crisps.Yoghurt.

Sample long weekend menu