When Scout Troops are doing their own cooking, Patrol cooking is recommended, especially where a maximum of "learning by doing" is desired instead of mere economy of time on cooking. Many Troops prefer this method which is described in the Handbook for Scoutmasters, pages 685, 743-754, and in the Handbook for Patrol Leaders, pages 215-216 and 247-264.

Obviously the sizes of utensils for a Patrol are proportionately smaller. Although the total number of utensils in greater, the expense is less since Patrols can make their own or bring family size utensils from home.

In any event, there will be call for some Troop size utensils, such as water pails, garbage and food storage cans, bake pans, and possibly meat grinders, ladles or carving knives for special occasions. Reference to the Handbooks will serve as your basis for judgment in selecting utensils and deciding whether Troop Cooking or Patrol Cooking will best suit the needs of Scouts in your Troop.

Whether you decide to cook by Troop or Patrols you will find the following suggestions helpful in selecting equipment:

Check your menus on the basis of what you are going to cook. Determine the kind of utensil needed. Will it be a kettle, a roasting pan, a frying pan, etc.? Will you need a pancake turner, butcher knife, mixing bowl, large spoon or fork, etc.? Check on your equipment list. Go over every menu the same way. If there are some meals where 2 or 5 kettles, or other large items are needed, either change the menu (if light equipment is desired) or check the number of kettles needed.

In camp four things are usually done: frying, roasting, baking, and boiling. Therefore, gear to do these things is necessary. A meal should be served in such a manner that everything comes off the fire hot, ready to eat at the same time. Thus enough gear should be on hand to make this possible.

When your list, based upon your menu, is completed, you will have to determine the size of kettles, etc., for your group. Here are some suggestions:

For cereal, beverages, fruit and most vegetables, you are safe in figuring a cup of cooked food for each person. Add one-fourth more for "seconds." If cooking for 20 people, that would be 20 cups, add one-fourth (5 cups) and you would need a kettle large enough for 25 cups.

On a standard measure chart you find that 4 cups equal 1 quart. 25 cups would be 6-1/4 quarts. Allow 3/4 quart of room to prevent liquid from boiling over and you find you need a minimum capacity of 7 quarts in the kettle to be used. Play safe - list an 8-quart kettle.

If serving a stew, or one pot meal where you are apt to serve 2 cups to each person, you would need 20 x 2, or 40 cups, which equals 10 quarts plus extra room, and should decide upon a 12-quart kettle or pot.

Chances are, you will need a stock pot for hot water at all times, or a double boiler, and should decide upon a 16 or 18-quart pot.

The 8, 12, and 16-quart kettles would nest together. In transporting them, many of your smaller Kitchen utensils, knives, forks, spoons, salt and peppers, etc., could be packed in and around them.

Pots or kettles with straight sides are preferred. Ears for the bail should be riveted on. Bails should be heavy wire without wood handles.

Lids should slip on. Avoid friction lids - you can't get them off in a hurry when hot.

To make a double boiler, place a small pot inside a larger one, and hang on a pot hook. The baking pans need to be big enough to cook a pudding for the entire group. Each camper should have a piece 3" x 3" x 2". Therefore, the pans should be - either one pan 2 1/2" deep x 9" wide x 18" long, or two pans 2 1/2" deep x 9" wide x 9" long.

The reflector oven will have to be built to accommodate these pans, therefore should have a pan shelf 9 1/2" deep by 19" long.

The frying pans should be 12" in diameter and have rings on the handles in which to insert a wooden handle in order to keep away from the fire.

The cook spoon should be 15 inches long. Also the meat fork.

The bread toaster or wire broiler Should be 15" square.

The can opener should be the type that gets a purchase by puncturing the center of the can and cuts with a circular motion.

Miscellaneous items may be added, such as egg beater, sharpening stone, measuring cups, etc. However, the above are essentials. Water buckets are also essential - these should be 14-qt. galvanized and six in number. One may be reserved by each Patrol for washing dishes.

Scalding Rinse

There should be one large tub for scalding water (180°) in which dishes can be fully immersed - then removed and allowed to dry by their own heat.

Where the camp is running for one or more weeks, all tin cans, particularly the "gallon" or No. 10 size, should be saved. They make good been pots, etc. No. 1's, 2's, 2 1/2's and No. 3 cans make fine drinking cups. Excellent small baking pans are to be made from the flattened-out slices of the No. 10 tin can.

Making a summary of the minimum cook gear, we have the following:

Personal Mess Kit should consist of:

1 - 10" plate

1 - cup

1 - bowl

1 - tablespoon

1 - teaspoon

1 - knife (table)

1 - fork

(See Page 27 for Patrol Cooking Gear)