by Ruth Atkinson Kendrick and Florence Harris Boss
More and more people are spending fun-filled days and weeks in campers, motor homes and boats. So many times the cooking responsibility falls to the wife, and her vacation consists of doing the same domestic chores at home, but with fewer conveniences. One of the greatest challenges for the vacationing cook is to prepare meals in small places, with limited equipment, in a short amount of time. Vacation Cooking shows that the key to a successful vacation is careful planning and make-ahead techniques, using as many disposable items as possible, so that the cook will have time for fun, too. It tells how to prepare meals in advance and how to choose menus that allow maximum play time while requiring only minimal time for cooking and cleaning up.
Vacation Cooking gives lots of useful advice. It tells how to get packed and how to stock and equip a recreational vehicle. Lists of first-aid supplies and emergency foods are given, together with an adult’s and child’s suggested packing list. And then the novel food ideas begin. One of the keys to easy on-site food preparation shown in the book is “Silver Dinners”—these are recipes prepared at home in advance, with individual servings wrapped and frozen in aluminum foil. When meal time comes, the dinners are thawed, then cooked and eaten right in the foil. The novel ideas reach beyond cooking techniques. Many of the pages have tips on camping, family travel, living in recreational vehicles, and enjoying the great outdoors. Vacation Cooking makes camp cookery fun for the cook as well as the crowd and provides fast, fun meals for all.
- Getting Stocked and Packed
- Uses of Foil
- Techniques For Cooking in Confined Spaces
- Salads and Starters (11 recipes)
- Main Dishes (20 recipes)
- Marinades (6 recipes)
- Sandwich Suggestions
- Frozen Dough Ideas (5 recipes)
- Vegetables and Side Dishes (10 recipes)
- Desserts and Snacks (19 recipes)
- Breakfasts (7 recipes)
5″ x 8″ paperback