SCOUTING FOR GIRLS 
133 
Hard and fast rules as to table setting do not exist. 
Local customs, the amount of service at hand, and com- 
mon sense must govern this. The captain, assisted by 
the council, must be the judges. 
THE GIRL SCOUT COOK 
By Ula M. Dow, A. M. 
In charge of Division of Food, Simmons College 
The Girl Scout who has earned the Cooking Badge 
may be a great help at home if she has learned to work 
quickly and neatly and may get much amusement both 
at home and on camping parties. If the first trial of a 
process is not a success, the Scout should have patience 
to try again and again until her result is satisfactory. 
If she has learned to prepare a few simple dishes well 
she should have courage to try unfamiliar recipes which 
are found in any good cook book. If she is to be ready 
to take responsibility when it is necessary, she should 
be able to plan the meals in such a way that nothing is 
wasted and that the family is satisfied and well-nour- 
ished. 
When working in the kitchen the Scout should wear 
a clean, washable dress, or a washable apron which 
covers her dress. She should be sure that her hair is 
tidy, and she should remember to wash her hands be- 
fore beginning work. She should try to use as few 
dishes as possible and not to spill or spatter. She 
should remember that her cooking is not finished until 
she has cleaned up after herself, has washed and put 
away the dishes, washed the dish towels and left the 
kitchen in order. 
What to Have for Breakfast— Breakfast is in most 
families the simplest meal of the day and the easiest 
to prepare. Some people are satisfied with fruit, cereal, 
toast or muffins, coffee for the adults, and milk for 
