Tent Review (UK)

Camp Catering: The Bread Allowance

"Outstanding economies in camp can be made in such things as bread."

Things have moved on a bit since this was written but the principle of economy is one that is still worth considering. Try to read the following not just as advice on bread but as a generic tip to prevent the wastage of good food.

"The rough allowance per day per head is 1 lb of bread, but it will be found in practice that many people do not eat nearly as much as this ... much more bread is eaten when the dinner consists of stew than when it is meat pudding or pie."

A balanced meal consists of only so much stodge (carbohydrate) - even for very active campers. The message here is that bread can be used to fill up empty bellies - but when there is another stodgy food on offer there shouldn't be so much need. You may not think about puddings and pies, but easy to cook pasta would reduce the need for a bread filler.

"Bread should be cut into half-slices at breakfast, tea and supper, and into quarter-slices at dinner, then placed in baskets on the table so that campers can help themselves to what they require. There should be no stinting, but no waste - a golden rule in camp."

Any food served out on plates becomes contaminated and cannot be returned to the general pool. Sharing bread out in this fashion means that each can take as much as they need (a little at first and more as they feel the need) so that none should be left on plates at the end. It pays to offer as many foods as possible in this way. The system only breaks down if the favourite foods tend to run out early - as then the first-comers tend to take as much as they think they can get away with rather than what they want.

"All bread that has not been fingered should be returned to the storekeeper. The stalest of bread can be used up if properly treated"

Most leftovers can be re-used in some way, especially if you think about that when planning meals. Vegetables from the night before can make for a tasty omelette or, my unhealthy favourite, bubble and squeak.

"Stale bread can also be toasted and then put through a mincer or flour-sieve and reuced into fine crumbs ... These crumbs can be used in the making of puddings, rissoles and fish-cakes ..."

There are some great recipes later in the book. I'll be posting those up at a later date.

"Bread and Butter - Bread and butter left over can be made into bread-and-butter puddings and the slices can be kept moist, even overnight, by covering them up with a clean cloth, wrung out in water ..."

A little bit of imagination produces not just an acceptable dish but one that is fit to grace dinner tables anywhere. Anyone who says differently is a food snob!

All quotes from: Camp Cooking and Catering by J.T. Gorman, Late Commandant Army School of Cookery for India - Second Edition 1933