352 
SCOUTING FOR GIRLS 
A tin of imported Camembert will be a pleasant sur- 
prise on some occasion. 
“Bread Biscuits — It is well to carry enough yeast 
bread for two or three days, until the game country is 
reached and camp routine is established. To keep it 
fresh, each loaf must be sealed in waxed paper or 
parchment paper (the latter is best, because it is tough, 
waterproof, greaseproof). Bread freezes easily; for 
cold weather luncheons carry toasted bread. 
“Hardtack (pilot bread, ship biscuit) can be recom- 
mended only for such trips or cruises as do not permit 
baking. It is a cracker prepared of plain flour and 
water, not even salted, and kiln-dried to a chip, so as to 
keep indefinitely, its only enemies being weevils. Get 
the coarsest grade. To make hardtack palatable toast 
it until crisp, or soak in hot coffee and butter it, or at 
least salt it. 
‘'Swedish hardtack, made of whole rye flour, is good 
for a change. 
“Plasmon biscuit, imported from England, is the n^ost 
nutritious breadstuff I have ever used. It is a round 
cracker, firm but not hard, of good flavor, containing 
a large percentage of the protein of milk, six of the 
small biscuits holding as much proteid as a quarter of 
a pound of beef. 
“Flour — Graham and entire wheat flours contain more 
protein than patent flour, but this is offset by the fact 
that it is not so digestible as the protein of standard 
flour. Practically there is little or no difference be- 
tween them in the amount of protein assimilated. The 
same seems to be true of their mineral ingredients. 
"Many campers depend a good deal on self-raising 
flour because it saves a little trouble in mixing. But 
such flour is easily spoiled by dampness, it does not 
make as good biscuit or flapjacks as one can turn out 
