Better Homes & Gardens Barbecue Book

Better Homes & Gardens
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Better Homes & Gardens
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Better Homes & Gardens Barbecue Book. First Edition. Sixth Printing.
1956, 1958, 1959, by Meredith Publishing Company,
Des Moines, Iowa. All Rights Reserved.
Printed in the United States of America
4
All out for a barbecue
This is easygoing, hi-everybody sort of fun. Poke up a
fre and relax whil supper grills to a turn!
For Dad the chef Here's all the how-to for thick,
charcoal-broiled steaks, plump barbecued chickens,
and juicy rotisserie roasts. For the kids: Frankfurters,
do-your-own kabobs, giant hamburgers-and what's
smackin' best to smear on 'em.
To keep Mom happy: Ideas for specially wonderful
salads, vegetables, beverages, and easy top-it-all-of
desserts. Shuck of that busy-day hurry-worry, and get
th fre started. Coming up: A fesh-air feast!
5
6
Contents
Barbecuing is Fun . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Suggested barbecue meal plans-breakfasts to suppers and hearty dinners
Handy barbecue meal-planner' s check list
Fire Building, Equipment ... . ... . . . . . . ......... . ..... 17
About building a charcoal fre
Woods to use for fuel
Smoke cooking pointers
Equipment for outdoor cooking
Meats, Poultry, Fish . . .... . .. . . . ... . . . . . . .. . .. . . .... . 25
Sizzling charcoal-broiled steaks
Over-the-coals meat information, selection
Best ways with lamb, ham and ribs,
burgers, chicken, turkey, seafood, franks
Smoke cooking, slow and easy
Rotisserie roasting, kabob roundup
Whole meals in kettle or foil
Bargain barbecues
Cooking for the crowd
Barbecue and basting sauces, marinades
Vegetables ...... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Outdoor potatoes; corn
Old-time slow-baked beans
Salads, Salad Dressings .....
Big, tossed green salads; coleslaws
Potato salads, hot or cold
French-fried onion rings
Flufy rice; vegetables cooked in foil
. . . 107
Finger salads, easy relishes
Dressings for fruit and vegetable salads
Breads, Sandwiches .. . ...... . . . . . . . . . . .. . . . . .... . . . . 125
French garlic bread; speedy bread fx-ups
Cofeecakes and doughnuts
Pancakes and pour-overs
Pizzas; sandwiches, hot and cold
Desserts, Appetizers ................................ 141
Fruit and juice cocktails; cheese trays
Dips for chips; snacks on a skewer
Beverages ....... .
Cofee and tea, iced or hot
Tall shivery fuit coolers
Popcorn over the charcoal; roasted walnuts
Ripe fresh fruits; tempting sundaes
. ............ 153
Spicy hot cider
Fizzy sodas, thick malted milks
Index . ............................ . .......... . . ..... 161
This seal tells you that every recipe in your Barbecue Book
is endorsed by the Better Homes & Gardens Test Ki tchen.
Each food i s tested over and over till i t ' s rated as superior-in
fami l y appeal , practicality, and deliciousness.
Chapter 1
"
Barbecuing

fun IS
You're headed for a meal that's the best (says Dad), the easiest
(says Mom), the happiest (say the kids ... who know) you ever pitched
into. For what-do-we-eat, see the next 9 pages loaded with ideas
from tantalizing, wide-awake breakfasts to peaceful sunset suppers
Real bar-b-q favor!
You can use your barbecue,
back-yard freplace, range oven
or broiler, or electric rotisserie
Saucy and done to a turn
'Most any meat tastes better barbecued. Pic
tured are: barbecued chicken (far left, in basket
tray); shish-kabob meal (everything's cooked
on skewers); ham slices; fanks, burgers, ribs
Now Call the Gang
Any one of the meats above starts a delicious
summer meal. What to serve with them?
First, plenty of barbecue sauce and burger
fx-ups-mustard, catsup, or you name it.
And how about onion slices, tomatoes, pickle
sticks, big cuts of buttered French bread?
Special Barbecued Ribs*
Skillet Potatoes* Cabbage-Pepper Slaw*
Buttered Salt Sticks*
Big Strawberries for Dunking
in Sour Cream or Confectioners' Suga
Sparkling Iced Tea*
*or recipe, see index
10
S
upper
'
s twice as good outdoors
A whif of steak sizzling to a turn in the
open air, a bite of buttery grill-baked pota
to, and you'll be a barbecue fan for l ife.
We give ideas for all kinds of outdoor
meals-plain and fancy, for any time of day.
See the planning check l ist on page 16, too.
Rotisserie Dinner
(picture, page 47)
Chled Pineapple Juice
Rolled Rump Roast*
Rotisserie-roasted Whole Vegetables*
Iced Pickles and Olives
Buttered Hard Rolls
Ice-cream Cups Jumbo Cookies
Hot Cofee Milk
Broiled-steak Dinner
Sizzling Broiled Steak*
Silverplated Potatoes*
Hot Buttered Green Beans
Cheese-sprinkled Tomato Halves
Chilled Fruit Ambrosia Hot Cofee
Garden Supper
Waiting-for-the-coals Appetizer*
Grilled Lamb Chops*
(picture, page 37)
Foiled Potato Slices*
Asparagus Spears French Dressing*
Poppy-seed Rolls Mint Jelly
Cantaloupe Sundaes*
Instant Cofee* Chilled Soft Drinks
Hawaiian Special
Honolulu Punch*
Hawaiian Short Ribs*
(picture, page 42)
Chinese Fried Rice
Buttered Peas and Carrots
Avocado-Orange Salad with
Fruit French Dressing*
Toasty Cheese-topped Loaf
Tropical Parfait*
Hot Cofee
Supper's a Feast
Fruit Cocktail in Paper Cups
Gril-broiled Chicken*
Scalloped Potatoes Supreme*
Chille Tomatoes
Fine Herb French Dressing*
Piping-hot Rolls*
Toasted Almond Ice Cream
Cofee Ice Te
Twi1ight Bufet
Spiced Crabapple Kabobs
Perfect Frie Chicken*
(picture, page 54)
Hartwell Farm Com Pudding*
Barbecue Salad*
Hot Mufns
Polka-dot Fruit Cup
(Blueberries, raspberries, and
strawberries sprinkled with coconut)
Cheese Tray Assorted Crackers
Hot Cofee
Family Iresh-air Special
Sizzling Ham Slices
Foil-baked Tomatoes with Onion*
Hot German Potato Salad*
Slim-jim Bread Sticks*
Warm Cherry Pie
Campfre Cofee* Mugs of Mik
Friday Barbecue
Start relaxing for the weekend. Have the big,
crisp salad all tossed, the bread keeping coz by
the fre, hot cofee ready to pour into big mugs.
Fish cooks in a ji y-now help yoursel, everybody!
Grilled Fish Foldovers *
Com on the Cob
Western Salad Bowl* Garlic Dressing*
Toasty Cheese Bread*
Lemon Sherbet Cofe
*For recipe, see index
II
Elegant tai-gate dining calls for burgers on a little brazier, out-of-the-cooler relishes, melon, and soft drinks.
12
When you serve burgers, kabobs, or stew ...
Kabob Grill Treat
Picnic Piggies*
(brown-and-serve sausage links, peach
halves, and maraschino cherries)
(picture, page 90)
Cheese-Soufe Salad*
Big Toasted Rolls
Bing Cherry Sundaes
Campfre Cofee* Tumblers of Mil
Eat Cool to Keep
C
ool
Platter of Assorted Cold Cuts
Zucchin Parmesan*
Caesar's Salad*
Bread Sticks*
Peach Shortcake
Iced Tea
Over the Coals
Especially for the man of the family-savory
beef stew, Johnnycake, and a deep, old-fash
ioned apple pie-
Chuck-wagon Stew*
(picture, page 70)
Old-fashioned Baked Beans
Head-lettuce Wedges
Blue-cheese French Dressing*
Johnnycake*
Green Apple Pie*
Hot Cofee
Roasted Walnuts*
Wrangler's
C
ookout
A homespun take-it-easy treat-
Ranch House Hamburgers*
30-minute Baked Beans*
French-fried Onion Rings*
Whole or Sliced Tomatoes
Split-and-buttered Buns
Hot Gingerbread Applesauce
Chilled Soft Drinks
Home-style Ba(k-yard Supper
Warm-ups*
Grilled Minute Steaks"
Toasted Buns
Indian-style Corn on the Cob*
Dutch Cucumbers* Pickled Beets*
Chocolate Cake with Fudge Frosting
Ice Cream Cups
Limeade*
Popcorn Toasted Marshmallows

See meal plans for foil-cooked meals on
pages 73 to 75 (pictured on page 72) _
*For recipe, see index_

Standing rib roast of beef
Here it gos round and round i an all-electric,
"hot-rod" rotiserie. Meat will be delicious and
juicy, crusty and brown. Potatoes roast i pan
below. How-to for rib roast on pages 44, 45
For building family memories
When You Ask Follis Over
A keep-out-of-the-kitchen special-you have
more time for relaxing-
Seafood Fancy*
Peas and Mushrooms*
Summer Aspic*
Water Cress and Caulifowerets
Cheese Straws*
Fresh Blueberry Tarts
Iced Tea
Dad's the chef. Sis and Brother kibitz, pitch in on tasks their
size, have the time of their lives. No kitchen chores for Mom
Supper on the Terrace
Fix in the morning while it's cool, then tuck
in refrig erator till baking time-
On-a-skewer First Course*
(fx in your electric rotisserie)
Best-ever Macaroni and Cheese*
Buttered Asparagus with Lemon Wedges
Make-your-own Salad Hard Rolls
Strawberry Shortcakes
Hot Cofee Chilled Soft Drinks
14
For lunch, a hearty sandwich-
Hot-of-the-grill Quiclde
Ham Line-up Loaf*
(icture, page 140)
Easier-than-falling-of-a-log French Fries*
Green Onions Radish Roses*
Chocolate-chip Cookies
Tea Sparkle*
Out in the Open
Submarine Sandwiches*
Deviled Eggs* Dill Pickles
Spumone Ice Cream or Angel Cake
Cofee Limeade
Teen-agers' Treat
Choo-choo Sandwich*
30-minute Baked Beans*
Perfect Potato Salad* . Relishes
Chocolate Malted Milk*
Western Cowboy Cookout
Heart, delicious food with all the tang r a
crackling campfre and the irormality r relaxed
Southwest living-
Western Sandwiches*
Poncho's Limas* Crisp Relish Sticks
Fruit Basket
Hot Cofee Milk
Pizza Favorite
Have a red-checked tablecloth for this one-
American-style Pizza*
Spring Salad Bowl* Garlic Dressing*
Assorted Cheese Tray
Fresh Pear and Apple Wedges
Hot Cofee Milk
*For recipe, see index
Rise-and-shine outdoor breakJasts
Chef's Griddle-cake Breakfast
Make your pancakes blueberry-or they're scrump
.
tious plain! Skillet1ry apple rings as a go-with.
Crisp bacon, Canadian bacon sub for sausages -
Blueberry Griddle Cakes*
(picture, page 132)
Orange-Honey Butter*
Sizzling Little Pig Sausages
Hot Cofee Milk
Sunday Brunch
Cantaloupe or Honeydew Wedges
with Plump Strawberries
Broiled Ham Slices*
(picture, page 39)
Eggs Cooked to Order
Grilled Sweet Rolls* Butter
Cofee Cocoa
Dude Ranch Brunch
What a feast to start the day! Eat outdoors on
your patio in casual ranch stle-
Avocado Slices, Juicy Orange
and Grapefruit Sections with
Honey-Lime Dressing*
Corn Flapjacks*
Butter Syrup*
Hot Bacon Twists*
Hot Cofee Mugs of Milk
He-tnan Brealdast Splurge
Tempt family and guests with a whif of ham
sizling in the skillet. They'll come running with
out a call-
Icy Tomato or Orange Juice
Frizzled Ham Golden Hominy Scramble*
Speedy Donuts* for Cofee Dunking
t
Diving board doubles for bufet table at this poolside cookout.
Traveling braziers hold pizza, bacon-wrapped burgers ready.
15
16
Checl( list for barbecue meals
Main dish-choose fst
Beef
burgers
cheese, grilled
smoky
with baked beans
club-sandwich
style
double-deck
spoon burgers
with chili beans
roasts, barbecued
steaks
charcoal-broiled
pan-fried
on the rocks
in sandwiches
Chicken
foil-baked
fried
grilled halves
Italian-style
rotisserie-roasted
smoky
Fish and Shellfsh
clams, steamed
fsh
broiled
smoky
with sauce
fried fllets
in foil package
lobster tails
Frankfurters
barbecued with sauce
in a foil package
on a stick
skillet-fried
Lamb
broiled chops
lam burgers
roast leg of lamb
shanks with sauce
Pork
Canadian bacon,
rotisserie
chops, with barbecue
sauce
ham
baked, whole,
halves
Breads and Rolls
Boston brown
Bread sticks
Corn bread or sticks
Cheese-sprinkled
Herb-buttered
Toasty garlic
Cofeecake
grilled slices
in a rotisserie
pan-fried slices
ribs, barber.ued
Smoked-cooked specials
spareribs
Hawaiian short ribs
hickory brisket slices
outdoor fsh bake
Bargain Barbecues
stew
saucy lamb riblcts
hickory lamb kabobs
bologna and beans
minute steaks
buckaroo
rotisserie round
silver-plated pot roast
stufed peppers
shoulder Jamb chops
pork Boston butt
Jamb rolled shoulder
Foil-baked Meals
chicken, vegetables
fsh, whole or fllets
pork chop
ribs and kraut
sirloin tips
Sandwich Meals
baked bean-bacon
Bologna and cheese
blue cheese, hot
chicken salad
corned beef
deviled ham, in foil
egg, bacon, and
onion
ham and potato
salad
pizza
submarine
tuna salad
Shish-kabobs
Start with:
beef or lamb cubes
Bologna
frankfurters
ham cubes
little pig sausages
shrimp and scallops
Doughnuts
Flapjacks
blueberry
buckwheat
light-as-a-feather
potato
speedy
with cherry sauce
Nice-to-serve extras
Bologna appetizer on
a skewer
Bouillon over ice
Cheese tray, assorted
crackers
Cranberry relish, sauce
Deviled eggs
J cllied consomme in
paper cups
Marshmallows on a stick
Relishes, pickles,
olives
Roasted walnuts
Spreads and dips
Vegetables -take two
Beans
baked
old-fashioned
speedy
with pork chops
green, buttered
Limas
buttered
succotash
Corn
hominy
New England pudding
on the cob
foil-roasted
Indian-roasted
kettle-cooked
steamed
with Limas
Onions
foil-baked, with
tomatoes
French-fried
little green
on a skewer
sliced Bermudas
Potatoes
baked
fufy
in foil, white or
sweet
with "toppers"
Duchess
French-fried, quick
hashed browns
on a skewer, white
or sweet
Barbecue Salads
Cabbage slaw, hot or
cold
Chef's with meat and
cheese
Fresh fruit
Gelatin molds
Bottled soft drinks
Cofee, hot or iced
Fruit-juice coolers
Hot spiced cider
Dessert Ideas
Apples
chilled sauce
foil-baked
Big cookies
Chilled berries
sugared
with sour cream
Easy instant pudding
Fresh ripe fruits
assorted cups
fnger-fruit tray
pineapple quarters
snowy-top ambrosia
Fruit-favored gelatin
in paper cups
Gingerbread
Grill-warmed pie
pan-fried
plugged
rosm
scalloped
shoestring
Squash
baked acorn, with
sausage, bacon
on a skewer
sliced zucchini
with Parmesan
with sausage or
bacon
whole-roasted acorn
Tomatoes
foil-baked, with
onion
grilled
cheese-sprinkled
on a skewer
sliced
Others
asparagus, buttered
broccoli
Brussels sprouts
cabbage
carrots
caulifower with
cheese
eggplant
baked
grilled halves
pan-fried slices
peas with mushrooms
pickled beets
spinach
Julienne
Lettuce wedges
Potato, hot or cold
Soufe with cheese
Tomato aspic
Tossed vegetable
Mugs of milk
Sparkling tea, iced
or hot
Icc cream
assorted bufet
fzzy sodas
old-time dasher style
sundaes with sauces
Melon-patch treats
cantaloupe halves
honeydew cuts
melon sundaes
watermelon wedges
Cakes
berry shortcakes
cheese-cake wedges
fufy angel, chifon
frosted cupcakes
loaf or sponge
Warm doughnuts
Chapter 2
Fire-building
and Equipment
When small boys and birds and a sunny sky signal a fne day,
don't pass it up. Build yourself a charcoal fre! You'll be a big
success once you learn some easy tricks. Take a lot of special gear?
Not this sport. Equipment can be plain or fancy. We show you some
Spit turns ham in all-electric rotisserie. Unit also has adjustable broiler shelf, pull-out carving board and
srving area, wiener wheel for hors d'oeuvres, steak grill-broiler. Serving cart's on wheels for easy moving

Barbecue equipment -your choice
Whether for simple cooking or grand style,
there's. good-looking gear to please the ex
pert or frst-timer. You can have delicious
charcoal-broiled meats with a small, inex
pensive grill l ike those at top of opposite
page or supermodel barbecues (some have
up to seven revolving spits). A frebox that
adj usts by lever or crank makes a heap of
diference in your cooking.
Use your appliances outdoors (pages 20,
69), but remember, the l onger the cord the
greater the possibility of reducing voltage to
the point where it would afect operation of
the appliances . It's smart to prepare outdoor
living areas with weatherproof outlets so
portable appliances can be used j ust as in
the house.
Any back-yard chef will appreciate the
tools shown on page 21-and want to add a
huge cofee pot, Grandma's Dutch oven,
meat thermometer for roasts, clothes sprin
kler to douse bl aze from meat drippings . For
extra l arge equipment for outdoor cooking
needs, check restaurant supply houses.
Charcoal grills, s mokers, electric spit barbecues
Orien tal charcoal broiler:
cast iron or lightweight au
minum. Has adjustable grill,
draft door to regulate heat
Bucket broiler is light t
carry, dandy for picnics, in
expensive. Type above has
lid that converts to a skillet
Round charcoa] grill -or
"brazier": Most have long
wearing, chromed-steel ad
justable grill. Moving's easy
with wheels. Half-hood pro
tects the coals fom wind
Hood, right, closes to form
smoke oven. Defector plate
between fre and grill equal
izes heat; food cooks in hot
smoke. More smokers: Chi
nese smoke oven, hood ac
cessories (also see page 24)
Grill at left has electric
motor to turn spit. Many
models have a detachable
spit, battery or electric mo
tor. Lid and ring ft on top
of grill for smoke cooking
Super barbecue model has
motor-driven spit, cutting
boards, towel and tool hold-
ers at sides, adjustable fe
box, doors for tending fe
at front. Some have warm
ing ovens and multiple-spits
19
Vertical broiler: The center
grill holds meat; coals in side
boxes cook both sides at once.
Fat drips to ground, no fare
20
Carr
y
these electric helpers outdoors
Table-broiler/rotisserie serves a
double purpos. Has broiler tray
that adjusts for distance fom heat,
rotisserie to cook roasts and pou
ty. Many models have gri top
All-purpose electric roaster to
grill, steam, bake. Dandy warmer,
cooker for jumbo amounts when
you entertain crowd. Some have
griddle and rotisserie attachments
Versatile wafe baker can make
quck change to become grill, too.
Just switch the grids. Plug it into
a porch or outdoor outlet for a
wake-up breakfast or brunch time
Electric fry pan-skillet will fy,
braise, stew, bake with automati
cally controlled, even heat. Choose
fom round or square shapes. Handy
chart, dial indicate correct cooking
temperatures. Dutch oven, warm
er, chafng dish, casserole-in one.
Cary anywhere, cook on porch,
terrace. Toast your sandwiches, f
spoonbugers, steaks, or fapjacks
Electric griddle-super for break
fast fapjacks, toasty sandwiches.
Some even plug into range. Or
count on wafe-grill combination,
top-of-range or table-broiler grill
On-the-spot brewing! With au
tomatic cofee makers, you just add
cofe, water, then set controls for
strength you want. Many keep cof
fee piping hot as long as connected
Never a moment's rest for this
electric corn popper. Needs no
shaking to fx popcorn. When of
duty as popper, u for warming
bus, stew, potato-chip appetizers
More electric helpes shown on pa
g
e 69
Handsome tools for back-yard chefs.
Be sure to get the equipment you need
for easy barbecuing-then really relax!
Your pardners all! At left is
smartly styled skewer (comes in set
of 3) with black enameled handle,
shield to protect hand, square shaft.
Barbecue fork, spoon, and turner
have cork handles, rawhide thongs.
Keep ice bucket flled for coolers.
Handy to have: small brush or
glass-tube baster to swish on sauces
Campfre roundu
p
: The long basket
fts French bread. Wire-basket broiler
is hinged to adjust to steak's thickness.
Heavy paper plates look like blonde
wood. Tall black wood shakers (you'll
want giants) tell you who's salt, who's
pepper. Go colorful with hot-pad hold
ers to protect hands, asbestos mitts
All set for a "carr
y
-along" cookout.
Matching picnic "luggage": Red plaid
metal basket, left, is charcoal grill, has
double walls so outside won't get hot and
coals will stay cozy inside. Blue twin,
right, is cooler for soft drinks or perih
able foods. The fying pan on gill i
heavy stl with a long plaid handle
Chef's dream: big carving boards, lit
tle cutting boards. Stainless-steel tongs
to reach over fre, to turn steak. Stain
less-steel carving set above includes a
ham slicer and carver, a fork to keep
your roast from skittering galley-west
Ul f
I
- b
Knives to tackle special jobs.
Bet chef says "Don't touch"
-except steak ones, at left.
They're very modern stainless
steel, have hand-ftting han
dles. Big one, standing upright,
is French chef's knife for fast,
easy chopping. Top right with
the thin tapering blade is ham
slicer, butcher knife below,
then trimmer. Little one, right,
is for paring. Keep them sharp!
21
22
All about building a charcoal fre
Learn to be afre tamer, and charcoal will behave
A
dd liquid lighter to charcoal pyra
mid. Wait a minute; light. Or use "chim
ney" (pictue, directions below, left) with
charcoal soaked in liquid lighter. *Before
building fre, read directions that come
with barbecue. You may need pea gravel,
coarse grit, or frebrick as base in frebox
Other aids : wax lighter (ignite
edge, place charcoal over as at
left); candle stubs; packaged
briquets (light carton-it acts
as kindling); jelly fre starter;
gas or electric starters (have
fre going in 5 minutes); pres
surized sprayer with liquid
lighter. Or put 3 or 4 table
spoons canned heat in a cup
fashioned of aluminum foil, place
in :rebox, heap charcoal over
* 15 minutes-andfre's ready
(or steaks with this "chimney"
Best outdoor chefng pal i chimney to start
your charcoal fre. Buy, or make your own
fom tall juice can or 2-pound cofee can.
Coals for cooking are ready in half the time
Bed of coals-no fame! To use
the full grill surface for broiling, rake
coals over the entire frebox. Wait!
Don't start to cook till the fre dies
down to glowing coals. With char
coal, don't poke fre-that slows it
Fuel for the fre
Charcoal, bri
q
uets. Charcoal may be uni
form-size briquets or bulk. Briquets burn
slowly wi thout sparking, give intense heat .
Wood. Choose dry, sl ow-burning woods
that give l ong-lasting coals ( hickory, oak,
hard maple, walnut, pecan, fruit woods) . As
with any fre for cooking, i t must burn down
to coals frst-allow 1 to 2 hours .
Charcoal fast-start
Pl ace 6 or 7 briquets in 2- pound cofee
can. Add about 1 pint charcoal liquid light
er. Cover can tightly and let stand 15 to 20
minutes. With tongs, mound soaked char
coal i n frebox; *( above) place metal chim
ney over ( see drawing at left) ; add 6 or 8
untreated briquets. For safety, cover can and
set it away from heat.
. .
,
: See more details for fre mastery at bottom of page
To broil on half grill, or for spiL cook
ing, use only pat of frebox. For this type
rotisserie cooking, have the coals a little
deeper and placed slightly to rear of spit
(see chicken, page 51). Place a drip pan
under meat. If you roast is large, put re
serve of hot charcoal around edge of fre
Ring-of-fre roasling (gypsy way):
Place live coals in oval with bird on spit in
center. Widen oval to reduce heat, narrow
to increase. Fire is ready only when fames
die down. In daytime, just-right coals will
look ash-gray (see color picture, bottom
page 51 ) . After dark, they'll have red glow
To add more charcoal: For a reserve of hot
coals, add a little extra charcoal around the
edges after your barbecue fre is ready for cook
ing. The bed of coals for broiling should be shal
low (easy to control) and just a little larger than
area of food you are grilling. Why waste fuel?
Ignite at base of chirnney. When these bri
quets are burning, add a few more untreated
ones at top-or amount you'll need to do
cooking job . . Allow to burn about 15 min
utes . Lift of chimney, rake coals where you
want them.
Chimney is the secret of fast take-of. Buy
one or make your own from tall j uice can or
2-pound cofee can. Remove both ends from
can. Using tin snips, cut out triangles around
bottom, about 1 inch apart, to allow draft .
Or punch triangular holes with " beer"
opener ; bend down for legs.
To make sturdier chimney, you need:
1 piece 24-gauge black sheet metal, 11 Yx
24% inches (you can have this rolled in cyl
inder at metal shop) .
One 9-inch l ength of l-inch strap iron (cut
to make 3 legs) , or have holes punched in
bottom at metal shop.
9 No. 6Y-inch sheet-metal screws.
Use 3 of the screws to secure side seam of
cylinder-the remainder to fasten legs
(leave clearance of 1 ; inches under cylin
der to allow good bottom draft ) .
For other fre star1ers, see top of opposite
page. Breeze from h ir dryer or tiny electric
fan also hurries fre although veteran bar
becue chefs frown on these helpers . Of
course, use draft c ntrol if your barbecue
has one. If you don' t use chimney, allow 30
minutes to an hour for a good bed of coals .
Principles here apply to outdoor freplaces.
How much charcoal?
Difers with your equi pment and what you
plan to cook. Large roasts require more char
coal than foods for broiling, as steak or bur
gers . Beginner chefs are often too am
b
i ti ous,
build too big a fre.
Estimate your needs for the fre and then
23
24
Charcoal's in the bucket -and away we
go! -to back yard or patio. The Indians
may have campfre-cooked by instinct, but
today' s outdoor chefs welcome help on
skills and techniques for fre and food.
You' ll gain confdence with practice.
start with all the charcoal in your frebox.
After you' ve bui l t several barbecue fres,
you' l l be able t o gauge the amount easily.
Shallow fre is si mpl e to control, fne for
broiling. No need for fre over whole grill
area for one steak or a few chops. For rotis
serie cooking, have coals a l i ttle deeper and
slightly to rear of spit (see drawing at top
right, page 23).
Is fre ready to cook?
Onl y when all fames have died down.
Just-right coals look ash-gray in daytime
(see color picture at bottom of page 51),
have red glow after dark. Don' t be tempted to
start cooking too soon.
To reduce heat
With practice, you' l l work out the best
method for your needs and barbecue. You
may use one or all of these ways :
Lower frebox, if adjustabl e. Or raise grill .
Gypsy method, if using ring of fre (see
drawing top of page 23); or, move food to
spot on grill where fre is less hot.
To increase heat
Reverse procedures above, of course, or:
For short-time cooki ng, tap ashes of burn
ing coals wi th tongs instead of adding new
briquets . Ashes insulate and retard heat .
I f cooking roast on a rotisserie and you
need more heat, add new charcoal around
edge of the fre (see drawing on page 23),
not on top of burning coals.
Smoke prevention
Everyone votes "yes" to hickory smoke
but "no" t o smoke from fat .
A charcoal fre wi ll smoke t i l l i t has died
down t o cooking coals . Fat from steaks and
chops on grill will dri p, then smoke. You
can lessen this by tri mming fat of edges be
fore broiling. \Vhen cooking l arge roast, use
drip pan underneath (see pages 44 and 45
for how to make foil pan) .
To avoid fare-ups
Keep handy a clothes sprinkler flled wi th
water to put out fare-ups caused by fat drip
pings . Use only enough water to do the trick
-don' t soak the coal s.
At t he end of your picnic, you can dunk
hot coals in water ; then l ift out and dry for
use another ti me.
But i t' s more fun to enjoy the last of t hose
glowi ng embers to toast marshmallows, pop
popcorn, and as warmup for campfre songs
and storytel l i ng.
Smoke cooking
\Voods for that wonderful outdoorsy fa
vor : hickory-sawdust, chips, pressed-ma
hogany sawdust and chips, oak, hard mapl e,
bay, mesqui te, fruit woods like apple and
l emon.
To smoke-cook, you can use: Charcoal
fre i n barbecue wi th hood or a lid that closes
t o make smoker ; special smoke oven ( Chi
nese type) or s moke barrel .
Soak hickory chips in water or dampen
hickory sawdust. Let charcoal fre burn
down to low, even heat. Then add damp
hickory or frui t woods. Place food on grill or
spi t. Cover barbecue t ightly, and l et ' er
cook. This is a slow process-you can' t
speed !
For quick smoke favor, do this : Toss a few
damp hickory chips over coals at end of
cooking ti me. We' re doi ng just that in the
picture, top l eft on page 44. Catch a whif of
that aroma !
Another easy way to smoke-favored fnish
(especially for oven barbecues) : Brush l i quid
smoke or sprinkle smoke salt over meat be
fore cooking, or add i t to the barbecue sauce.
Chapter 3
Meats
This is Dad's domain. Sit back, Mom; admire Chef He has the
fascinating how-to on big steaks, other juicy meats that take to
charcoal. There's rotisserie roasting, cooking on skewers, grilling
whole meals in foil; plus how-to-talk-knowingly with the meatman.
Have your hot coals ready
then follow these steps
l Fine-quality sirloin is this chefs
choice, or choose club, T-hone,
porterhouse (see page 30) . (First mar
inate round or fank steak, or use meat
tenderizer. ) Trim excess fat so drip
pings won' t blaze up. Steak should
be evenly cut 1 Y to 2 inches thick
2 Next, spear some of the steak trim-
mings with a long-handled fork,
and rub over hot grill (or broiler basket
as in the pictue, page 34) . This keeps
the steak fom sticking and sends up
a fne aroma for kibitzers to snif. Re
member, a little showmanship adds a
lot to the favor of a charcoal-broiled
steak. If you like, brush steak with
barbecue sauce or rub with garlic clove
3 When coals have burned down to
a glow with a gray flm over the
top, it's time to start the steak (see
picture at bottom, page 51 ) . Broil the
frst side to a mouth-watering brown.
With tongs and turner, do a neat fip.
( If you use fork instead of tongs, be
sure tines go in fat, not lean, or you'll
lose good juices. ) If drippings fare, a
sprinkle of water will quench the blaze
4 Salt and pepper browned side to
suit you taste. Continue broiling
till steak is done the way you like it.
(For a 2-inch cut, allow 35 to 40 min
utes total broiling time for medium
rare; for l-inch steaks allow about 20
minutes total time. Top with pats of
butter; ofer sauce or mushrooms. And
serve it sizzling! No need for a "come
and-get-it" call. It's in the air!
MAN, WHAT A STEAK! TO TURN OR MOVE TO SERVING BOARD, USE BOTH TONGS AND TURNER
How to charcoal-broil a steal{
Tie on your aprons, men! You're boss of the
barbecue when steak's the special attraction
2S
Over-the-coals meat
Whatever the meat you choose for your bar
becue-from steaks to burgers to tender
ri bs-follow di rections for cooking carefully.
Have the best for your dollars spent !
For broiling, all meats call for glowing
coal s. No fame. Let the fre burn down till a
gray-ash flm covers the charcoal . If fre' s
too hot, you dry meat, l ose good juices.
Try our ideas from the foll owing pages as
a take-of, then branch out on your own.
Terms used in n"eat cookery
Bake-To cook by dry heat, usually in the oven. When
applied to cooking meats uncovered i n oven or on a
spi t, it is referred to as roasting.
Barbecue-To roast meat slowly on a spit over coals,
in a rotisserie, or in the oven, basting occasionally with
a highly seasoned sauce. Often refers to foods cooked
or served wi th barbecue sauce.
Bast-To moisten foods during cooking with pan
drippings, water, oi l , or a special sauce to prevent dry
ing, or to add distinctive flavor.
Bo
il
-To cook in liquid at boi l i ng temperature (212
degrees at sea level ) .
Bra
i
se-To brown in a small amount of hot fat, then
add a small amount of liquid and cook slowly i n tight
l y covered utensil on top of range or i n oven.
Broil-To cook by direct heat, usually in broiler, or
over hot coal s.
Dredge-To spri nkl e or coat wi th four or corn meal .
Fr-To cook in hot fat. To cook in a small amount of
fat is called pan-frying or sauteing; to cook in a 1 - to 2-
inch layer of hot fat is called shallow-fat frying, and to
cook in a deep layer of hot fat is called deep-fat fryitg.
Have a practice run wi th the family-then
i nvite friends i n and really strut your stuf.
For more information on cuts of meat for
barbecui n, see pages 26, 27, 36, and 37 for
steaks, 40 for ribs, 44 to 5 1 for rotisserie and
spi t roasti ng, page 58, for burger tips.
Barbecue cleanup: Smoky cofeepots or
greasy skill ets? Use scouring pads for quick,
easier cleaning. Thev make i t a breeze to
shine up pots and skill ets.
G
arn
i
sh-To tri m with s mall pieces of colorful food.
Lard-To insert strips of fat in gashes made in meat ;
or to place sl ices of fat on top of uncooked Jean meat or
fsh for fa, or, or t o prevent dryness .
Marinate-To allow a food to stand in a liquid-usu
ally French dressing or a mixture of oil and vinegar
to tenderize or add to the favor.
Pan-broil-To cook unco,ered i n a hot fryi ng pan,
pouring of fat as it accumul ates .
Pan-fry-To cook in small amount of fat.
Roast-To cook by dry heat , usually i n t he oven.
Score-To cut narrow gToO\ es or gashes part way
through the outer surface of food.
Sear-To brown meat ,ery quickly by intense heat.
Thi s met hod increases the shrinkage, but develops
favor, imprO\es appearance.
Stew-To simmer Ion[ time in small amount liquid.
Truss To tie chicken. nnkc:, or other meat 11 i th
metal or wooden pi ns rske1vcrs; to hold its shape dur
ing cookiug.
information
Come on, chefs, the fre's started. You're set to cook!

Meat for barbecuing should be at room
temperature, especially thick steaks and
roasts. Remove from refrigerator 1 or 2
hours before you start the fre. (This doesn' t
apply to ground meat ; don't l et it stand at
summer temperatures. ) Use judgment on
hot summer days. Extra cooking ti me must
be allowed if meat is chilled.
Be smart-use a meat thermometer when
roasting (ham, turkey, l eg of l amb, or beef).
I nsert thermometer so tip is in center of
meat. Tip must not touch bone, fat , or the
metal spit. Don' t guess when roast is done-
use this dependable helper ! (See thermome
ter in action, top right, page 45 . )

Try rubbing steaks or chops with a cut
clove of garlic, or rubbi ng poultry seasoning
or sage lightly over chicken or ribs an hour
or so before broil i ng.

Spear fat tri mmings-or use a bacon strip
-to rub over grill or broil er basket. Keeps
meats from sticking to gril l .
Score edges of meat-ham slice, steaks,
chops-so they won' t cup. Or cook i n a
broiler basket to keep them fat .

Select meats that ft together well on the
gril l . Club steaks will arrange t o good
advantage; so will loin l amb chops .
Make a friend of a good meatman
Use a narrow pai ntbrush to brush butter
or margarine on meats or vegetables before
gril l i ng, and for basti ng. Give barbecue
sauce its own special pai ntbrush-saves time
i n brushing it on.

Tri m of out er edge of fat from steaks,
chops, ham slices so dri ppi ngs won' t blaze
.
up too much. If dri ppings fare up during
cooking, sprinkle l i ghtly with water to
quench blaze.

Step up seasoning for meats with a pre
liminary rub of dried herbs, blended spices,
or seasoni ng sal ts.
He' s your best bet when buying meats for barbecuing. He will advise about
best cuts on hand for "over the coals, " right size for your family, which cuts
balance easily for spit roasting. And order meat ahead of time when you can
29
30
Beef cuts for the barbecue
Cook all beef at low to moderate tempera
tures . Broil or roast tender cuts, braise the
l ess tender ones . Some cuts, as round or
fank steak, may be tendered by scoring, as
fank steak shows in color picture below. Or
these steaks and chuck or rump roasts may
be tendered by marinating (see marinade
recipes on pages 88 and 89) .
Best for broiling are rib, sirloin, T - bone,
club, Porterhouse steaks ; for roasting-
rolled rib and standing rib roasts ; for brais
ing or cooking in l i quid-round or fank
steak, pot roast, chuck and rump roasts,
short ribs, and cored beef.
Count on one steak apiece when you buy
cl ub or T-bone. Porterhouse or sirloin wi l l
serve several . For fne fnish, try Chefs Tips
(page 34) for steaks, burgers . Don't overdo
-j uicy broiled steak is already tops ! Turn
steaks, burgers with tongs to keep j uices in.
Choose these steaks for charcoal broiling
Sirloin steak
Round steak
Need8 tendering
Flank steak
Needs tendering
Club steak
T -bone. steak
Porterhouse steak
Select quality beef, aged for tenderness and favor .. Look for bright-
red color, well marbled with veins of fat through the lean. Outer
covering of fat and suet should be creamy white, waxy with brittle texture
Beef cuts for barbecue meals
to broil, roast, and braise
Rolled rump
Marinate, then roast; braise
Short ribs
Braise, cook in liquid
Corned beef (brisket)
Cook in liquid, then bake
Arm pot roast (chuck)
Standing rib
Roast
Rolled rib
Roast
Rib steak
Broil, pan-broil, pan-fry
Boneless cbuck
Selected barbecue meats
from wholesale cuts
Flank Rump
Flank steak Rolled rump
Short plate. Sirloin
Short ribs Sirloin steak
Brisket Short loin
Corned beef Porterhouse
steak
Rib
T-bone stea
Standing rib
Club steak
roast
Rolled rib roast
Square-cut
Rib steak
Chuck
Boneless chuck
Round roast
Round steak Arm pot roast
31
32
Pork cuts and how to cool them
Tender rs for fnger-eating, crispy skillet
fried bacon, lucious rotisserie ham-all
make pork a barbecue favorite. Be sure to
cook fresh pork till well done-no pi nk.
Recipes for broiled ham slices and baked
ham timetable are on pages 38 to 40 ; barbe
cued pork chops on page 40. Turn to pages
40 to 43 for tips on cooking prizewi nning
ribs, rib recipes. To barbecue whole or half
hams, Canadian bacon, see page 46 .
from wholesale cuts
Loin
Canadian-style
bacon
Loin chops
Boston butt
Smoked shoulder
butt
'
Side
Bacon
Ham
Ham, butt
half
Ham, shank
half
Center ham
slice
Spareribs
Spareribs
Cooked on the grill, in a skillet,
or on a spi t-any way, i t' s delicious
Canadian-slylc hacon
Roast, broil, pan-broil,
pan-fry
Loin chops
Braise
Smoked shoultier butt
Roast, cook in liquid, broil,
pan-broil, pan-fry
Sliced bacon
Broil, pan-broil, pan-fy
Half ham (b,.tteml)
Roast, cook in liquid
Half ham (shau/ Prul)
Roast, cook in liquid
Center ham slice
Spareribs
Roast, brais, cook in liquid
Lamb cuts and how to cool them
Young, tender l amb is light pi nk i n color
with soft , creamy white fat . For the grill ,
choose l amb steaks or chops ( have your
meatman cut them extra thick) , or ground
lamb for patties. For kabobs, cut lamb steaks,
shoulder, or leg of l amb i nto hefty cubes.
Leg of lamb is j ust right for spit roasting or
your rotisseri e. Shanks need slow braising i n
a tasty sauce (see recipe on page 36) . More
lamb recipes on pages 36 and 37.
.from wholesale cuts
Breast Shank
Ground-lamb
Shanks
patties
Leg
Riblets
Frenched leg
Shoulder
Sirloin chops
S
quare-cut
Loin
shouder
Rolled loin
Shouder chops roast
Goodfor outdoor or indoor
barbecues -all year round
Ground lamb
Broil, pan-broil, panfry
Riblets (breast)
Braise, cook in Hquid
Square-cut shoulder
Roast
Shoulder chops
Shanks
Braise, cook in liquid
Frenched leg
Roast
Sirloin chops
Rolled loin
Roast
33
34
Other ways with broiled steak
Chef' s Tips
Copy famous chefs by whi ppi ng butter
(use mixer or wooden spoon) , adding crum
bled blue cheese to t aste. Spoon generous
blob on steaks or burgers just before whisk
ing from grill to platter. For extra zi p, add
Worcestershire sauce to mixture. ( See also
Cheesy Meat Topper on page 6 5 . )
After broiling steak, top with mushroom
caps browned i n butter (see Mushroom
Steak Topper on page 83) .
Mix fnely chopped oni on and parsley
with butter ; spread over broiled steak ; or
mix prepared mustard with butter.
Before broiling, rub steak with a cut clove
of garli c, or seasoning sal t.
Steak on the Rocks
Buy i ndividual strip or T- bone steaks ( 1 3
to 1 Y i nches thick) -or get a bi g sirloin or
porterhouse for several peopl e.
Let steaks come t o room temperature.
Have large area of coals glowing hot-shoo
of ashes with duster of leafy twigs .
Place steaks right on coals ( no grill top) .
Let sear till juices show on top si de, about
5 minutes. Turn steaks wi th tongs, l andi ng
each on a new surace of coals ; sear about 5
minutes longer . (The steak doesn' t really
burn-it dampens the fre. )
Season steaks wi t h sal t and pepper-noth
ing more, unless it' s a pat of butter t o skitter
across the top.
Cube-steak Sandwiches
Arrange cube steaks i n fol di ng wi re toast
er. When fre burns t o glowi ng coals, broil
steaks briefy, frst on one side, then on the
other, brushing frequently with your favor
ite barbecue sauce. (The toaster keeps the
thin steaks from curling. ) Butter slices of
bread and sprinkle with sharp grated cheese
-have all ready to make i nto sandwiches .
Pop steaks between bread slices, addi ng
relishes ad l i b. Serve on paper pl ates wi th
big hel pi ngs of hash-brown potatoes .
Marinated Hickory Steaks
2 l -inch round-bone shoulder steaks,
about 4 pounds total
10 small cloves garlic, peeled
Seasoned salt, pepper
Y cup salad oil
Y cup wine vinegar
1 tablespoon Worcestershie sauce
Polka dot each steak wi th 5 cloves garlic :
I nsert tip of kni fe in meat and push in gar
lic clove as you remove kni fe. Sprinkle
steaks generously wi th seasonings .
Combine salad oi l , vinegar, and Worces
tershire for mari nade. Pour over steaks i n
shal l ow dish and refrigerate overnight, or
let stand several hours at room temperature,
turning meat occasional l y.
Gri l l over hot coals wi th hickory, about 1 5
mi nutes on each side, or till done to your
liking ; baste frequentl y with marinade. Heat
remai ni ng mari nade and serve with steak.
Tendered Steak
3 pounds 2-inch steak from round,
rump, or chuck
1 Y teaspoons nonseasoned meat
tenderizer
Kitchen bouquet
Butter or margarine
Sprinkle all sides of steak evenly with ten
derizer. Do not use salt. With l ong-ti ned fork,
pierce meat deepl y at 1 -i nch i ntervals on
all si des. Let stand at room temperature 1
hour (or cover loosely and refrigerate meat
overnight) .
Combi ne equal amounts of kitchen bou
quet and butter or margari ne ; heat and stir
t o blend ; brush generously over steak.
( Kitchen bouquet gives a nice brown color
t o meat broiled at a low temperature. )
Broil on grill over coals about 1 2 minutes;
turn and broil 1 0 to 1 5 mi nutes longer, or
till done to your liking. ( Meat tenderizer
cuts cooking time about one-fourth, so be
careful not to overcook. )
Slice steak- d onally, across the grain. Pass
bowl of Tomato Bar e Sauce, page 8 3 .
Makes 6 t o 8 servings .
f Steak on the Rocks is a stopper! You throw steak right
on the coals -outside wi l l be charred, inside pi nk and juicy-
35
Have lamb
for
y
our barbecue
Broiled Lamburgers
1 Y pounds ground lamb
1 7 teaspoons salt
7 cup milk
5 bacon strips
Combine lamb, salt, and mi l k. Shape mix
ture i n fve %-inch patti es. Ci rcle each with
a strip of bacon and anchor ends with a
toothpick. Score tops wi th knife handle.
Arrange meat patties on broiler or grill.
Broil 1 2 minutes . Then turn patties. Broil l O
minutes longer o r till patties are done.
Makes 5 servings.
Chef' s Grilled Chuck Steal-
7 cup chopped onion
7 cup lemon juice, fesh, fozen, or
canned
cup salad oil
7 teaspoon salt
7 teaspoon celery salt
7 teaspoon pepper
7 teaspoon thyme
7 teaspoon oregano
7 teaspoon rosemary
1 clove garlic, minced
2 7 pounds 7-inch chuck steak
Combi ne i ngredients except steak. Mari nate
meat i n mi xture 3 hours, turning several
times . Broil steak 6n grill over hot coals.
Cook steak to doneness you like (about 30
minutes total time) , turning once. Baste with
marinade during broil i ng. Makes 4 servings.
Portable grill, picnic setfor travelers
Steak hangs vertically between double freboxes
of this easy-to-carry broiler, cooks fast. Sides
move to control heat. Picnic set has own case
Broiled Lamb Chops
Have rib, l oi n, or shoulder chops cut %
to 1 i nch thick. Cut fat i n several places
around edges of chops to prevent curling (or
broi l i n a wire broi l er basket) .
Spear the fat trimmings or a bacon strip
with a l ong-handl ed fork and rub over the
hot grill or your broiler basket to prevent
meat from sticki ng.

Arrange chops on grill above hot coal s.
When chops are brown on one side, season;
turn, and brown other side. Allow total of 1 2
to 1 5 mi nutes for chops 1 i nch thick.
Barbecued Lamb Shanks
Combi ne 2 onions, sliced, 1 clove garlic,
minced, 1 cup sliced celery, 1 cup catsup, 1
tablespoon Worcestershire sauce, and 1 cup
water. Cover, and si mmer the mixture 5 t o
10 mi nutes.
Season l amb shanks and brown i n hot fat .
Add sauce, and cover. Simmer tender, about
1 Y hours . Or bake i n slow oven ( 325)
about 2 hours, or till done.
Ahwahnee Tenderloin Tips *
2 tablespoons butter
1 tablespoon enriched four
1 cup beef bouillon
1 bay leaf
3 whole cloves
2 pounds tenderloin tips, cut in thin
bias strips
2 tablespoons salad oil
Salt and pepper
1 medium green pepper,
cut in thin strips
7 pound fresh mushrooms, sliced
cup lemon juice
1 4-ounce can pimiento,
cut in thin strips
Melt 2 tablespoons butter ; bl end in four ;
gradually stir in bouil l on. Add bay leaf and
cloves ; heat, stirring constantl y, to boil i ng.
Si mmer 2 mi nutes ; remove spi ces. Brown
meat i n hot oil ; season with salt and pepper.
Add green pepper and cook till tender.
Cook mushrooms just ti l l tender i n 2 tabl e
spoons butter ; add boui l l on mixture, l emon
j uice, tenderloin ti ps. Heat to boil i ng; season.
Tri m with pi mi ento. Makes 4 to 6 servi ngs.
Roast Leg of Lamb
At its delicious best when cooked over the
coals or in a rotisserie-
\lithout removing fel l , season l eg. Place,
fat side up, skin side down, on rack i n open
roasting pan. Or, if mounti ng on spi t for ro
ti sserie roasting, balance carefull y. If the fat
covering is very thi n, have your meatman
l ard the cut side.

Roast in a slow oven ( 325 ) 30 to 35 mi n
utes per pound or until your meat thermom
eter registers 1 7 5 for medi um or 1 80 for
well-done.
I f desired, a cl ove of garl i c may be i n
serted
i
n leg before roasti ng. Makes about 8
to 1 0 servings . Trim with fresh parsley.
Stufed Flank Steak*
Here' s a hearty steak with stufng your
"meat 'n potatoes" man will go for-
1 fank steak ( 1 to 1 pounds)
2 tablespoons prepared mustard
1 teaspoon salt
1 7 cups bread cubes
7 cup chopped onion
7 cup chopped celery
cup bacon drippings or salad oil
7 to 1 teaspoon poultry seasoning
teaspoon salt
Score steak on both sides ; dredge in four and
spread one side with must ard. Spri nkle with
1 teaspoon sal t . Combi ne remaining ingre-
dients ; spread over steak.
-
Roll as for j el l y roll ; fasten
meat with skewers or tooth- *Fix indoors
picks ; then lace wi th stri ng.
carry out
Brown the roll on all sides i n a
little hot fat . Add 1 cup water.
Cover and bake the steak i n a
moderate oven ( 350) about 2
hours, or till tender. Makes 4
to 5 servi ngs .
Hawaiian hibachi on the mainland
Those are thick, meaty lamb chops sizzling atop
this versatile cast-iron broiler. Heat from char
coal fre is controUed by draft door at bottom of
broiler. Set it in your freplace when snow fies
37

-
38
Cook ham in a skillet or on the grill

. . . . . . . . . . . . . . . . . . . . . . . . . .
Baked- ham timetable
Set oven at 325. Times ore lor chilled hams
taken right from refrigerafor-
IIUooktd Tinu Tinot *
(cook-before (per lb.) (toto/)
eating type)
Hal f ham, 6-8 lbs.

8-l b. , for exampl e 25 mi n.
1 0-1 2-l b. ham
1 0-l b. , f or exampl e 1 8-20 mi n. 3V hrs.
1 2-1 4-lb. ham
1 2-l b. , f or exampl e 1 6-1 8 mi n. 3% hrs.
1 4-1 6 l bs. and over 1 4-1 6 mi n. 3% hrs.
Boned, rol l ed
hal f ham
8-l b. , f or exampl e 30 mi n. 4 hrs.
-
whol e ham
1 0-lb. , f or exampl e 25 mi n. 4 hrs.
*Cooking times are approximate only, II you
use a meat thermometer, cook ham to an in
ternal temperature o/ 1 60.
Cooktd
(ready-to-eat type)
Half ham, 6-8 lbs.
8 lb., for exampl e
Whol e ham, 1 2-1 4 lbs.
1 2-l b. , for exampl e
Boned, rol led
half ham
8-lb., for exampl e
whol e ham
1 2-1 4-l b. , for
exampl e
Timt Tlnmt
(per lb.) (toto/)
1 5-1 7 mi n. 2 hrs.
1 2-1 5 mi n. 3 hrs.
20 mi n. 2% hrs.
1 8 mi n. 4 hrs.
tCooking times are approximate only. If you
use a meat thermometer heat to 1 30.

Breakfast' s ready, folks!
Man, oh man, what an eye-opener!
Just whif that ham in the big skillet.
Peek into the pans for spiced peaches,
Golden Hominy Scramble (recipe, page
101 ) , buttery toast. Stop for fuit, cofee
To fx ham for broiling
Score edge inch deep to keep slice
fom cupping. Broil cooked ham slice
(ready-to-cook type) % inch 5 min
utes on each side. Broil uncooked ham
10minutes; turn, broil 10minutes longer
Snappy Ham Slice
Spicy sauce makes ham a brand-new favor
treat-
1 tablespoon prepared mustard
teaspoon poultry seasoning
1 smoked ham slice, 7 inch thick
2 tablespoons wine vinegar
3 tablespoons brown sugar
3 tablespoons water
Combi ne prepared mustard and poultry sea
soni ng; spread both sides of ham slice with
the mixture. Place ham i n hot skill et ; add
vinegar. Cook 20 mi nutes, turning once.
Remove the ham t o a hot platter. Put
brown sugar and water i nto skil l et. Cook 1
mi nute, stirring to mi x. Pour hot sauce over
ham. Makes 3 to 4 servings.
Pan-broiled Ham Slices
Choose >- to Y-inch slices of smoked
ham. Rub heavy skillet with a piece of ham
fat before adding meat to prevent sticking.
Pan-broil cooked ham (ready"to-eat type)
3 to 4 mi nutes on each side, or uncooked ham
( Y inch thick) 8 mi nutes on each side. Cook
over low heat or hot coals .
40
Carry-out barbecue favorites
Appetite boosters, all-and they
taste better eaten out of doors!
Barbecued Pork Chops
6 l-inch pork chops
Salt and pepper
1 8-ounce can (1 cup) seasoned
tomato sauce
Y cup catsup
1 teaspoon W orcestershire sauce
1 teaspoon liquid smoke
Y teaspoon onon salt
Brown chops in heavy skillet ; season with
salt, pepper. Combine remaining i ngredi
ents ; pour over chops. Simmer till meat is
tender, about 1 hour, turning occasionally.
Makes about 6 servings.
Picnic Shoulder, Italian Style*
Set up a sandwich bar-sliced ham, rye
bread, mustard, and catsup. Add a tssed
salad. Now call the gang-
1 uncooked smoked whole picnc
shoulder, about 5 pounds
6 to 8 cloves garlic
cup vinegar
Remove skin from the picnic shoulder. Peel
and slice the garlic cloves in fourths length
wise. Cut vertical slits about Y inch deep in
the picnic and insert garlic slices as you re
move the knife.
Place in a l arge kettl e; then cover meat
with water ; add the vinegar. Cover ; simmer
about 1 hour and 40 minutes (20 minutes
per pound) . Remove meat from broth. Bake
i n a slow oven ( 300) about 50 minutes ( 1 0
minutes per pound) . Slice for sandwiches.
Barbecued ribs
Pork spareri bs are rib bones from the bacon
strip with little meat between. Extra-meaty
loin back ribs are tops for barbecuing. Con
sult your meatman when buying.
Just-right ribs are crispy-brown outside,
tender and j uicy inside. Lean shows no pink
when cut. Since they are a fat cut of meat,
cook very slowly, turn frequently. Long slow
cooking is required.
To cook ribs on your grill , put a layer of
aluminum foil underneath after browni ng.
Fat drippings will cause fare-ups.
For smoke-barbecued ribs, wait till last 30
minutes of cooking to brush on barbecue
sauce. Or brush on the sauce just before ribs
are ready to serve. This way, ribs get full .
beneft of the hickory-smoke favor.
Prize- winning barbecued ribs
Choose loin back ribs for barbecuing
they're extra meaty. Allow to 1 pound
ribs for each guest. Have meat at room
temperature.
Lace ribs on spit accordion style for ro
tisserie cooking or spit barbecuing (se
pages 42, 86) ; barbecue in smoke barrel as
in picture opposite, or grill slowly over hot
coals. For speedy barbecued ribs, s
recipe on page 42, or pressure cook meat
frst; then grill for a short time over coals
for an outdoor fnish.
For rotisserie cooking, have you meat
man cut ribs i narrow strips for easy lacing
on the spit.
Baste frequently with a good barbecue
sauce. (See pages 85 and 86 for rib sauces. )
Quick Barbecued Pot Roast *
The beef absorbs the tangy favor of the sauce
as it cooks tender the speedy pressure-pan
way-
4 pounds beef chuck or rump pot roast
1 cup catsup
Y cup water
} cup wine vinegar
2 tablespoons barbecue sauce
1 teaspoon salt
1 teaspoon liquid smoke, if desired
1 teaspoon Worcestershire sauce
2 bay leaves
Dash pepper
Trim excess fat from meat and fry the fat
lightly in pressure pan. Brown meat slowly
on all sides in the hot fat . Allow 10 to 20
minutes for browni ng. Sl i p rack under meat .
Combine the remaining ingredi ents and
pour over beef. Cook at 1 5 pounds pressure
45 minutes . Let pressure go down normal l y.
I f you wi sh, ski m excess fat from sauce.
Serve the sauce over meat . Makes 8 servi ngs.
Special Barbecued Ribs .
So delicious because you give them a spicy
rubdown-
1 tablespoon celery seed
1 tablespoon chili powder
: cup brown sugar
1 tablespoon salt
1 teaspoon paprika
2 Y pounds loin back ribs
1 8-ounce can (1 cup) tomato sauce
} cup vinegar
Combine celery seed, chi l i powder, sugar,
salt, paprika. Rub Y mixture on ribs. To
remaining mixture, add tomato sauce and
vinegar. Heat and use to baste ri bs.
Cook over hot coals till tender, basti ng oc
casionally with the sauce. Makes 4 servings.
They' re extra special cooked i n smoke-bar
rel barbecue (right) . Windlass lowers ribs at
tached to cover. There' s a special metal box
to fll wi th damp hickory sawdust or chips.
Glazed Meat Bars *
2 12-ounce cans luncheon meat
Orange marmalade
Cut each meat loaf in 4 slices. Spread each
piece with marmalade to cover. Bake in
moderate oven ( 350) about 30 minutes, or
till nicely glazed. Makes 4 servings .
Spicy Corned Beef*
All meat, no bone. It's so easy to carve-
Place 47 pounds corned- beef brisket i n
deep kettl e; cover wi th water. Bring to a
boil ; cover tightly and simmer till tender,
about 472 hours. Remove from kettle.
Score fat i n squares or diamonds. Spread
l ightly with prepared mus-
tard. Sprinkle lightly wi th
brown sugar. Stud wi th whole
cloves, placi ng one i n each
corner of squares or di amonds.
Pl ace i n shallow pan. Bake i n
hot oven ( 400) about 20 mi n
utes. Makes 1 0 to 1 2 servings.
"Fix indoors
carry out
41
.. . . . . .. . .
-
42
Slow and eas
y
smoke cooking
Smoke cooking imparts a delicious woodsy
favor to food. Hickor
y
-barbecuing requires a
smoke cooker with ful l hood, a charcoal
oven, or a Chinese oven. Cooking is long,
the heat indirect (charcoal fre, al most
smothered i n dampened hickory at one end,
food at the other) . The slower the cooking,
the more piquant the favor.
Some grills allow smoke cooking directy
over fre, with their covers closed. Other
equipment permits direct, indirect, and ro
tisserie smoke cooking.
For adjustment of frebox and draft, and
for cooking times, see manufacturer' s direc
tions. Let charcoal burn down to low heat
before adding hickory. ( Soak hunks, cross
cuts, or bark in water 1 hour ; dampen saw
dust or fakes when you start fre. ) Mahog
any chips and fruit wood can be used, too.
(See also "Smoke cooking, " page 24. )
Hiclwry-smol\ed Spareribs
4 pounds loin back ribs
1 recipe Warren's Barbecue Sauce,
page 85
Y lemon, thinly sliced
Y large onion, thinly sliced
Salt ribs and place, bone side down, on
grill of barbecue-smoker, away from the
coals. Add dampened hickory to slow coals
and close smoker hood. Hickory- barbecue
about 3Y hours . Last half hour baste with
sauce and peg on a few slices of lemon and
onion with toothpicks . Makes 4 servings .
Hawaiian Short Ribs
3 to 4 pounds lean beef short ribs,
cut in serving pieces
Nonseasoned meat tenderizer
1 No. 2 can pineapple slices
cup soy sauce
cup honey

1 tablespoon ginger
Trim excess fat from ri bs. Sprinkle meat
evenly on all sides with tenderizer (Y tea
spoon per pound) . Don' t use salt. With long
tined fork, pierce all sides of meat deeply.
Place meat i n single layer in baking dish ;
let stand 30 mi nutes at room temperature.
Drain pineapple, reserving % cup syrup.
Combine syrup with remaining i ngredients ;
pour over ribs ; chill 2 to 3 hours.
Drai n ri bs, reserving sauce. Place bone
side down on gri l l . Add dampened hickory
to coals ; close smoker hood. Slowr hickory
barbecue 1 % to 2 hours or till meat is ten
der, brushing frequently with the sauce.
Five or 10 minutes before meat is done,
brush pi neapple slices with. sauce ; place
on grill with ribs. Heat sauce and serve with
the short ribs. Makes 4 servings.
Spicy Hawaiian Short Ribs
Chef's serving chunks of beautifully glazed
smoked-and-gingery short ribs. To follow
up-pineapple, buttered peas and carrots,
long loaf with cheese-paprika topper.
Smoky Burger Stack-ups
1 Y pounds ground beef
2 slightly beaten eggs
7 cup fnely chopped onion
7 cup catsup
1 7 teaspoons salt
Dash pepper
1 3-ounce can ( % cup) broiled sliced
mushrooms, drained
Melted butter or margarine
6 thin slices onion, centers removed
6 thin slices tomato
6 slices process American cheese
Combine meat, eggs, onion, catsup, and
seasoni ngs. Mix thoroughl y. Form i n 1 2 thin
patties. Place mushrooms on half the patties,
leaving border of meat . Top wi th remai ni ng
patties, seal i ng edges well .
Place burgers on grill and top each with
onion and tomato slice ; brush well wi th but
ter. Add dampened hickory to coals and
close smoker hood. Smoke-cook about 45
minutes . Add cheese l ast 8 mi nutes . Serve on
toasted buns . Makes 6 servings .
Hiclwry Brisket Slices
4 pounds fresh beef brisket
1 14-ounce bottle catsup
% cup chili sauce
% cup brown sugar
% cup wine vinegar
% cup water
7 cup lemon j uice
7 cup steak sauce
7 cup prepared mustard
2 tablespoons W orcestershire sauce
1 tablespoon soy sauce
2 to 3 teaspoons celery seed
Dash Tabasco
Freshly ground pepper to taste
Place brisket on grill of barbecue smoker,
away from hot coal s. Sal t . Add dampened
hickory to coals ; close smoker hood. Slowly
hickory- barbecue 4 hours or till tender.
With slicing machi ne, cut in Y-i nch
slices ; line up i n shal l ow foi l ware pan.
Combine remai ni ng ingredients for sauce ;
simmer 30 mi nutes ; pour over meat. Heat 1
hour in smoker with slow coal s.
Makes 8 to 10 servings .
Outdoor Fish Bake with Lemon
6 fsh steaks or fllets, % to 1
inch thick
Salt and pepper
2 or 3 lemons, thinly sliced
7 cup butter or margarine, melted
1 or 2 cloves garlic, minced
Sprinkle fsh generously with salt and pep
per . Arrange half of lemon sli ces i n bottom
of shallow baki ng dish ; add fsh i n single
layer. Place remai ni ng l emon slices atop and
around sides . Combi ne butter and garlic ;
pour over fsh ( and baste wi th it l ater) . Add
hickory to slow coals . Place baking dish on
heavy-duty foil atop grill .
Cl ose smoker hood ; cook slowly, about 1
hour, turning once. Baste frequently. Serve
with the cooked lemon slices and butter
mixture. Makes 6 servings .
Serving the crowd? Try brisket
One recipe of Hickory Brisket Slices makes
8 to 10 husky sandwiches -and you can
cook meat one day, heat in sauce the next.
Serve with baked beam:, slaw, brown bread.
43
44
Smoke-favored-finish
Tongs bring damp hickory chips to hot coals last half hour
of cooking for outdoor aroma! For quick garlic favor, toss
for rolled rib roast cut garlic buds on the coals. Spuds are baked in foil at right
Spit barbecuing
Make a friend of a good meatman. He will
advise about best cuts for "over the coals . "
Follow manufacturer' s directions for your
rotisserie or barbecue. The better you care
for it, the greater your barbecue success .
Use a special basting brush to "paint"
sauce on meat before and during roasting.
Our outdoor chef ( page 4 7) pai nts his roast
for a crusty, baked-on fl avor fnish.
Be smart-use a meat thermometer when
roasting ( ham, turkey, leg of lamb, beef,
and so on) . I nsert thermometer so tip is in
center of meat. Tip must not touch bone, fat,
or the metal spi t . Don' t guess when the roast
is done-use this dependabl e helper !
Meat for barbecuing should be at room
temperature, especi ally thick steaks and
roasts . Remove from refrigerator 1 or 2 hours
before you start the fre.
To make your own drip pan for
Use heavy aluminum feezer foil ( 18 inches
wide) . Tear of a piece large enough for a
double thickness the length of grill. (If you
grill is round, make drip pan in half circle)
Push spit through rolled rib roast. Try to balance
weight evenly. Lift spit by ends; if roast tips,
heavy side hangs down-try again. Holes in meat
will seal themselves when the roast begins to sear.
When meat is balanced, tighten the holding forks
Proper balance, correct ti ming
-your keys to success as a
spit roasting specialist
e Balance is important in spi t cooki ng.
Check shape and size of your roast ; then es
timate center and insert the spi t. Test by
cradl ing ends of spit in your upturned hands.
Does the roast feel evenl y bal anced? I f it
tips, better try agai n. Roasts that are out
of balance will gallop when turni ng on the
spit. Some barbecue manufacturers ofer
rotisserie roasting
Turn up all four edges 1 Y inches. Miter corners
securely and fold the tips to the inside for rein
forcement. If you make it well, your drip pan will
last all summer. Simply empty it after each use
Next insert meat thermometer as shown above. Sharp
point should be inserted into heaviest part of roast for
proper temperature register. Tip must not touch bone,
fat, or metal spit. Insert thermometer at angle so it
won't strike electric heating element or coals as it rotates
counterbal ances for easy weight adjustment.
Roast must be properly trussed. Do not
allow wings, bones to strike heating element
or coals as they rotate. Use stainless steel or
wooden skewers to pin roast compactly,
strong white cord for tyi ng.
I nsert meat thermometer at an angle to
center of roast, as shown i n picture above.
The thermometer probably won' t register a
change for the frst hour, or unti l the heat
penetrates center of the roast .
Conti nue spi t rotation after heat is turned
of if you delay serving-keeps meat moist
and juicy.
Drip pan can be set in place before or after you
build the fre. It goes in front of coals directly
under meat on spit. (In foreground are holding
forks that slip on spit. See them in use on page 51 . )
45
46
Rotisserie attachment for electric roaster turns boned ham. Slip canned yams or sweet potatoes,
pineapple slices into dripping pan (with the favorful drippings) for last hour of roasting time
Temptin
g
ham
turns on the rotisserie
Ham' s dandy fare for either small or
l arge barbecue feasts (we roast turkey
and ham together for a crowd, page 49) .
For spi t roasting ham:
Choose boned ham, Canadi an bacon,
or Bologna. Mount on spit, insert meat
thermometer as directed for rolled rib
roast (see page 45) .
Cooking time varies with the type and
amount of heat (electric or charcoal ) ,
size and shape of ham. Depend on your
meat thermometer to tell when it' s done.
Cooked ham ( ready-to-eat type) needs an
internal temperature of 1 30 degrees;
uncooked ham needs 1 60 degrees.
Never stop spi t motor for any peri od
of time while heat is on and roast is i n
rotisseri e. It is slow, even roasting that
makes rotisserie cooking unique.
Mouth- waterin' good
Tender rolled ham is made to order for a ro
tisserie meal. Above, buns, pineapple rings,
spicy red crabapples warm on buttered gril
tray. Front glass panel lifts to shield spatte:s
The whole meal on a spit
Serve your vegetables barbecue
style. So easy to fx-just
string on skewers andforget ' em
They are downright del i ci ous, di ferent,
easy ! You roast them whol e, each kind on a
separate spi t.
Choose one or more of these : potatoes,
onions, acorn or zucchini squash, eggpl ant,
sweet potatoes, tomatoes, green peppers
(and tart apples, too) .
Scrub the vegetabl es-l eave ' em i n their
j ackets ; don' t even skin the onions . Choose
them so all of each kind are about the same
size-they' ll be done at the same time that
way. String on skewers . Let turn over the hot
coals ti l l done. They obl i gi ngly tell you
"when" they stand still on revolving spi t.
Tomatoes cook i n a ji fy. If the vegetables
are done before the meat, wrap them in foil
and keep warm at the side of the gril l . To
serve eggpl ant, cut i n fourths, then on with
butter. With zucchi ni , pass butter and shak
er of Parmesan cheese. M- m- m!
Cooking this way is a real timesaver ! No
pots and pans t o wash afterward.
Plan to cut out return trips to the kitchen.
How about paper pl ates? Have fun !
Here the whole meal turns on spits over the fre. Vegetables take less time than the meat, of
course, and they tell you when they're done-they' ll stand still on the turning skewers
47
48
You can
"
t beat tender. crust
y
barbecued turkey
Any size turkey may be roasted on a spi t provided i t is
young and tender. Large birds require a long cooki ng ti me,
of course, and frequent basti ng. The 4- to 8- pound fryer
roasters (ready- to-cook) are popular for barbecuing, take
1 Y2 to 2 hours to cook.
Always truss turkey or chi cken ( di rections on page 5 1 ) .
Use strong white cord or " butcher' s" twine to make a well
bal anced, compact roast . Always anchor bird on spit. Tie
wings and drumsticks ti ghtl y to prevent straightening, strik
ing the coals or heating element as bird rotates on spi t.
The heavier the roast or bird, the greater the need for
good bal ance. Proper bal ance is easy with a l i ttle practice.
I t' s best to try a smal l turkey frst. To mount, see page 5 1 .
Turkey can be barbecued with or without stuff i ng. Roast
ing without stufi ng takes much less cooking time, gives
truer barbecue favor.
I nsert meat thermometer into thickest part of thigh. I t
should register 1 90 t o 1 9 5 degrees when done.
Be a barbecue special ist . Brush bird frequentl y wi th bar
becue or basting sauce whil e roasting (see pages 82 to 87) .
Spi t roasting is done with gas, electricity, or charcoal
suppl ying the heat . All methods roast meats equal l y well
under properly controlled condi tions . Choice l ies in cost,
convenience, and l ocation. Barbecue below operates over
charcoal ; oven rotisserie opposite roasts electri cal l y.
Have a cookout
for the crowd
Supet model bat becue on wheels
(in color opposite) rolls onto ter
race, turns 7 spits by motor. Hood
makes hickory smoker, if you toss
hickory chips on charcoal fre.
Fire' s a snap to regulate with
the draft-control vent and crank
for raising and lowering the fre
box. Warming oven above the
hood keeps rolls, vegetables, cof
fee warm. The two cutting boards
at the sides make handy holders.
Lucky neighbors! This barbecue feast ofers large
turkey and whole ham-no efort to feed 15 to 50.
Crisp relishes on table make salad easy.
Your guests will welcome a simple dessert of fresh
fruit (in basket at left in picture) , plus doughnuts and
plenty of hot cofee. Little girl in picture is holding a
large wooden serving platter on which meats may be
carved at the table. Notice the handsome plates,
the handy server for relishes, sauces, salt, and pepper.
Rotisseries like this are available for some
models of electric and gas ranges. Wonderful for
efortless barbecuing of has, roasts, turkeys
49
50
Real barbecued
For brown ' n tender chickens:
Choose 2%- to 3-pound fryers
(ready- to- cook weight) ; follow
t hese step- by-s tep directions
Come and get i t, folks ! Tender, j uicy
cooked-outdoors favor is second to none !
Directions for trussi ng, mounti ng ( op
posi te) are the same for turkeys, ducks, l i ttle
roast Rock Cornish Game hens. Fol l ow ' em
careful l y, add a good barbecue sauce, and
you can rival the experts .
chicken
Spit Roasting Tips
I f mounti ng a si ngl e bi rd, center it on the
spi t. Baste bi rds frequentl y wi th barbecue ot
basting sauces, . if desi red. For chi cken
sauces, see pages 84 and 86.
Stand-i n-for-stufng Bread : Spl i t l oaf;
butter, spri nkl e with poultry seasoning,
chopped parsley and onion. Toast on edge
of gril l .
Note: Try turkey ( t he s mal l fryer-roasters,
4- to 8- pounds ready-to-cook wei ght, are
popular for rotisserie cooki ng) , Rock Cor
ni sh Game Hens ( reci pe page 5 3) , duck
l i ngs ( 3Y to 5 pounds ready-to-cook wei ght) .
"Smoky" Barbecued Chicken
Real smoke favor in jigtime -
Use pastry brush to appl y 2 tabl espoons
liquid smoke generousl y i n cavity and on
skin of bird. Let stand at room temperature
30 mi nutes . Brush outside of bi rd wel l with
oi l , then wi th 1 t ablespoon l emon j ui ce,
fresh, frozen, or canned. Sprinkl e well wi th
sal t and pepper.
Mount chicken on spi t as shown opposi te.
Roast on rotisserie about 1 hour (for 3-
pound bird) or till tender.
Addi ti onal l i quid smoke may be brushed
on chi cken once or twice duri ng cooki ng
period, if desired.
Note: "Smoky" turkey may be prepared i n
the same way, brushi ng bird before and
duri ng roasti ng wi th l iquid smoke. Fol l ow
di rections above. Try this for an i ndoor bar
becue i n your oven rotisserie.
For Eating Pleasure
What's more tempting to the eye
-or the "sn er" -than well
barbecued chicken? Ou proud
chef scoots h luscious specialty
onto a large serving tray ready
for the feast. Drumstick anyone?
51
Here' s how to mount birds on the spi t
1
Remove neck but leave skin.
Pull neck skin to back; fold
under (trim if too long) . Tack
down with nail or skewer. Tie
with cord to hold nail (see pictue)
4 Now take an 18-inch piece of
cord. Loop around chicken's
tail, then around crossed legs as
shown. Tie tightly to hold bird se
curely onto rod, leaving cord ends
7 Brush birds well with oil for
even brown and to hold the
seasonings. Sprinkle well with salt
and pepper. Dust generously with
paprika to give fne, rosy fnish
2
Salt cavity. To mount chick-
en on spit: Place holding fork
on rod, tines toward point; insert
rod through bird (pinch tines and
push frmly into the breast meat)
5 Pull together cords attached
to wings and legs; tie tightly
for compact "package. " Truss
bird neatly to avoid fying drum
sticks, wings-they might char
3 To tie wings, use 24 inches of
cord. Start cord at back; loop
round each wing tip. Make slip
knots so wings can' t straighten.
Tie in center, leaving equal ends
6 If barbecuing more than one
bird, fasten others on spit in
same way, using holdmg fork for
each; place birds close together.
Tighten thumbscrews with pliers
Plan on about an hou over the coals to cook 3-pound chickens.
Coals look gray by daylight, as below, when right for cooking
Grill-broil your chicken in wire toaster-baskets. Do
several at once this way-makes for easy handling, easy
turning over the coals. Figure on half a young chicken
for each hungry customer. Split bird in half from neck
to tail, and follow the recipe at right for broiling
Foil-baked Chicken Supreme
6 chicken breasts
1 Y teaspoons salt
Dash pepper
1 tablespoon minced green onion
2 tablespoons minced parsley
Y teaspoon crushed tarragon
Dash thyme
1 can condensed cream of
mushroom soup
Sprinkl e chicken with sal t and pepper ; com
bine remaining ingredients ; spread on sur
face and in cavity of chicken breasts .
Place each piece of chicken on square of
al uminum foil ; bring edges together and seal
with drugstore wrap, fol di ng corners under ;
pl ace on cooky sheet.
Bake in very hot oven ( 450) 20 to 2 5
mi nutes ; turn package 0\'er and continue
baking 20 minutes l onger or till tender.
Serve in foil . Makes 6 servings.
To cook on grill : Prepare as above. Cook
over coals till tender, turning package once.
Grill-broiled Chicken
2 broiling chickens (not over 2 Y pounds
each, ready-to-cook weight)
Y cup salad oil
2 teaspoons salt
. teaspoon pepper
. teaspoon monosodium glutamate
Spl i t chickens in hal f l engthwise. Break the
drumstick, hi p, wing j oi nts so birds stay
fa t during broil i ng. Brush them wi th oil or
with Al l - purpose Basting Sauce ( reci pe on
page 86) . Season with sal t, pepper, and
monosodi um glutamate.
Pl ace on gril l , with bone side or inside
nearest the hot coals . When inside is well
browned, turn and brown skin side, brush
ing with fat or sauce.
Doneness test: Cut i nto thi ck part of
drumstick. I f i t cuts easily and no pi nk is
visi ble, chicken is done. Makes 4 servings.
Chicken Cacciatore
Italian seasoning to please the expert!-
1 young chicken, 3 pounds ready-to-
cook weight, disjointed
7 cup salad oil
2 medium onions, cut in 3 -inch slices
1 1- pound can (2 cups) tomatoes
1 8-ounce can (1 cup) seasoned tomato
sauce
1 to 2 cloves garlic, minced
1 Y teaspoons salt
3 teaspoon pepper
Y teaspoon celery seed
Y teaspoon oregano or sage
1 to 2 bay leaves
Brown chicken in hot sal ad oil , then remove.
Add onions and cook over l ow heat or
coals till golden but not brown. Drain off
excess fat. Add remaining ingredients . Add
chicken and simmer covered 1 5 mi nutes ;
uncover and cook, turning chicken in sauce
occasi onal l y, till chicken i s tender and sauce
i s thi ck (consistency of catsup) , about 45
mi nutes to 1 hour . Skim of excess fat and
remove bay l eaf before serving. Makes 4
to 6 servi ngs .
*Fix indoors carry out
Chicken Hawaiian
2 ready-to-cook young chickens
(about 2 pounds each) , split in
half lengthwise
7 cup salad oil
2 teaspoons salt
7 teaspoon pepper
Pineapple Glaze:
1 9-ounce can (1 cup) crushed pineapple
1 cup brown sugar
2 tablespoons lemon juice
Dash salt
Brush birds well with oil and season with
salt and pepper . Place on grill wi th bone side
or inside nearest the coals . Broil slowl y.
When bone si de i s well- browned, 20 to 30
minutes, turn skin s i de down and cook
about 20 minutes longer.
Brush both sides of birds wi th Pineapple
Glaze and broil about 10 mi nutes more or
till tender, turning and brushing each side
twice wi th glaze. Pass extra glaze. Serves 4.
Pineapple Glaze: Drain pi neapple, reserv
ing 2 tablespoons syrup. Combine pine
apple, reserved syrup, brown sugar, lemon
j uice, mustard, and salt . Makes 1 Y cups.
Rotisserie Turkey
Allow Y pound ready-to-cook turkey per
person. Rub inside of bird with 1 tablespoon
sal t . Truss turkey and balance on spit, fol
lowing directions for chicken, page 5 1 -
drumstick holding fork i s a help here. (Or
use rotary roast rack-no trussing needed. )
Brush bird with salad oi l. Adjust on rotis
serie-have slow coals at back of barbecue,
a drip pan under revolving bird.
Roast about 1 5 minutes per pound. For
smoke favor, toss damp hickory on coals
and roast with hood down. ( I f you like,
brush bird with your favorite barbecue
sauce during last half hour of cooki ng. )
About 20 minutes before turkey roasting
time is up, snip cord that holds drumsticks
to spit . Test doneness by movi ng drumstick
up and down (protect hands with paper
towels) . When done, leg shoul d move easi l y
or twi st out of joi nt. Also press thi ck part of
drumstick-meat should feel very soft .
( Meat thermometer i n thickest part of thigh
should register 1 90 to 1 9 5 . ) For neat slic
ing, l et turkey rest 1 5 mi nutes ; carve.
Grill-broiled Game Hens
Split four 1 -pound ready- to-cook Rock
Cornish game hens in ha1f l engthwise. Sea
son. Place on grill, bone side down ; brush
well with melted butter. Broil slowly.
When bone side is well- browned, about 20
minutes, turn skin si de down. Broi l about 20
mi nutes or t i l l tender and drumstick moves
up and down easil y. Baste several times with
mixture of 7 cup consomme and 7 cup
cor syrup. Makes 4 servi ngs.
Stufed Cornish Game Hens
Thaw 6 frozen Rock Cornish game hens .
Stuf wi th Carrot Stufng-don' t pack.
Truss, skewering openings . String bi rds
crosswise on spi t. Use l ong holdi ng forks
that secure several birds at a ti me. Brush be
fore and during roasting with Soy-Butter
Sauce. Roast birds on rotisserie till done, 45
t o 60 minutes. Toward end of roasting, l et
butter- brushed mushrooms broi l on the bot
tom of gravy pan ; add a l i ttl e cooki ng sherry.
Serve everyone a hen wi t h a spoonful of
mushroom gravy.
Soy-Butter Sauce
Combi ne 6 tablespoons soy sauce, 1 table
spoon melted butter, 7 teaspoon salt, and
dash each of pepper, marj oram, and mono
sodium glutamate. Baste game hens .
Carrot Stufng
1 cup sifted four
1 teaspoon baking powder
7 teaspoon salt
7 teaspoon ginger
7 teaspoon nutmeg
7 cup wheat germ
1 cup dry bread crumbs, lightly
browned in a little butter
7 cup chopped pecans
7 cup butter
7 cup brown sugar
1 egg
1 cup fnely shredded carrots
3 tablespoons fnely chopped parsley
Sift fl our wi th baking powder, salt, and
spices ; sti r i n wheat germ, then crumbs and
nuts. Cream butter wi th brown sugar ; add
egg ; mix well ; add carrots and parsl ey.
Lightly sti r i n sifted dry i ngredients.
53
54
Perfect Fried Chicken*
% cup enriched four
1 tablespoon salt
1 tablespoon paprika
X teaspoon pepper
1 27- to 3-pound ready-to-cook
frying chicken, disjointed
Fat
Combine four and seasoni ngs in paper or
plastic bag; add 2 or 3 pi eces of chicken at a
time and shake. Place on rack to l et coating
dry for cri spy crust. Heat fat (7 inch deep
i n skillet) till i t will sizzle a drop of water.
Brown meaty pieces frst ; then slip in others .
Don' t crowd (use two skillets, if needed) .
Brown one side slowl y; turn-use tongs so
not to pierce. When l i ghtl y browned, 1 5 to
20 minutes, reduce heat ; cover. (If cover
isn' t tight, add 1 tablespoon water. ) Cook
until tender, 30 to 40 mi nutes . Uncover last
10 minutes to crisp. Makes 4 servings .
1 Coat chicken thoroughly with seasoned
four. (See Perfect Fried Chicken recipe
above for ingredients. ) For extra crustiness,
add 7 cup of fne, dry bread crumbs to
four mixture. Shake only 2 or 3 pieces at a
time in a paper bag or 2-pound cofee can.
2 Heat fat ( X inch deep in skillet) until
a drop of water just sizzles. Brown
meaty pieces frst; then slip in others. Don't
t Good, old-fashioned fried chicken
Crusty-Chip "Fried" Chicken*
Couldn' t be easier-no browning, no turning!
And delicious, like fried chicken-
1 4-ounce package potato chips
(2 cups crushed)
X teaspoon garlic salt
Dash pepper
1 2 7- to 3-pound ready-to-cook
frying chicken, disjointed
7 cup butter or margarine, melted
Combi ne crushed chips, garlic salt, and
pepper. Di p chicken in mel ted butter ; roll
in the chi p mixture. Place the pi eces, skin
side up, so they do not touch in a greased
shallow pan or j elly-roll pan.
Bake in moderate oven ( 37 5) 1 hour, or
t i l l tender ( do not turn) . Meat should shrink
a little from bone ends. When you cut thick
est part to bone, no pink should show.
Makes 4 servings .
overcrowd; use two skillets if necessary.
Brown one side slowly; turn, using tongs
so as not to pierce and let juices escape
3 When lightly browned ( 15 or 20 min-
utes) , reuce heat; cover. (If your cov
er doesn' t ft tightly, add 1 tablespoon wa
ter. ) Cook until largest pieces are tender
(30 to 40 minutes) . Uncover; increase heat
slightly last 10 minutes for a crispy fnish
*Fix indoors
Crusty coated, tender. Take a drumstick and a piece with the wish
bone. On with the barbecue sauce. Man, what eating! Just follow
either of the easy recipes given above and your reputation' s made!
55
. . . . . . . . . .
-
56
Make fsh your barbecue feast
Wrap your fsh dinner in FOIL
Try lobster tails BUTTERFLIED
Grilled lobster tails are butterfied by splitting
along top. Place on grill or in a broiler basket.
Broil with the meat side up at start; fnish cooking
with shell side up. While broiling, brush frequently
with melted butter. Serve with melted butter
Fish in a package-top
each fsh fllet with green
pepper circles and onion
slices. Season to taste with
salt and pepper. Dot with
butter or margarine.
Wrap in a double thick
ness of household aluminum
foil or one sheet of heavy
duty foil. Fold the seams
under to bake.
Place foil packages right
on the grill above the hot
coals. Turn occasionally with
tongs to cook evenly. Cook
half an hour or more, de
pending upon the thickness
of the fsh. Then serve it in
the individual foil packages.
BROILfsh for real favor
Broil your catch at mountain stream or
lakeside for fresh favor. Here, trout go
from creel to hot coals. Grill is 1 7xll
inches, easily carried like a suitcase. Come
fall, it doubles as a duck-blind heater
For perfectly grilled,
faky ]sh-handle
carefully; broil on a hot,
well-greased grill
Speedy Fish Fry
Soy sauce lends a surprise tingle-
1 pound fsh fllets
Salt
Pepper
2 teaspoons soy sauce
2 tablespoons lemon juice, fresh,
frozen, or canned
Cut fl l ets into serving pi eces ; sal t and pep
per. Combi ne soy sauce and oil .
Arrange fsh on an oil ed gril l or in oiled
broil er basket. Broil till golden brown, a bout
S to 8 mi nutes on each side; baste frequentl y
\\ i t h the soy mi xture.
Pl ace on warm pl atter. Heat remai ni ng
soy-sauce mixture ; add lemon j uice a nd
parsl ey; pour over fsh. Garnish wi t h pars
l c> : J akes 4 servi ngs.
Smol{y-broiled Fish
Sel ec t inch- t hick sl ices of fsh fllets,
thawed-frozen or fresh.
Coat with sal ad or ol ive oil, sprinkle l ight
l y wi th smoked salt, then broil in folding
wi re toaster-takes j ust a few mi nutes . Serve
wi t h lemon wedges or a barbecue sauce (see
page 87 for fsh sauces) .
Grilled Fish Foldovers
For extra-faky and so- tender grilled fsh,
use sol e or other thin fsh fllets, fresh or
thawed-frozen.
Make a once-over fol d in each fllet, tuck
ing a thin sl ice of American cheese i nto fol d.
Brush outside with mel ted butter or marga
rine, and lemon j uice ; sprinkle with salt and
pepper.
Arrange in cl ose- meshed wire toaster, and
broil quickl y over hot coals, turning fre
quent l y and brushing with more butter till
done-takes onl y a few minutes .
Fish Fry
Dip fsh in water, then i n a mixture of Y
cup yellow corn meal, Y cup enriched four,
1 tablespoon sal t.
Fry i n 7-i nch hot fat till brown on one
side ; tur, brown other side. Cook until fsh
fakes easily when tested with a fork. Do not
overcook.
Smal l fsh may be fried whol e. Larger fsh
are boned and cut in steaks or fllets before
fryi ng. Cut cooking t i me for thin fllets .
Broiled Frozen Lobster Tails
Thaw rock- l obs ter tail s and cut off thin
undershel l membrane wi th ki tchen scissors .
Bend tail back to crack shell, or insert l ong
skewers l engthwise to prevent curl i ng.
Broi l 5 mi nutes shel l si de up. Turn meat
si de up ; brush wi th mel ted butter.
Broi l 6 more mi nutes for tails under 1 0
ounces ; 9 mi nutes for l arger ones . Allow 6
ounces for a servi ng. This method is for
range broiler ; see di rections on opposite
page for over the coal s .
Steamed Clams
Thoroughly scrub 2 -dozen cl ams i n shelL
Pl ace in kettle with 1 cup hot water ; cover
tightl y and cook over moderate heat j ust
until shells open, about 1 0 minutes. Pour
clam liquor i nto separate di sh. Serve clams
with mel ted but ter. Makes 4 to 6 servings.
Broiled Fish Fillets With
Parsley Sauce
Easy as a breeze, and such favor!-
1 teaspoon salt
Dash pepper
2 1-pound packages frozen perch fllets
X cup butter or margarine
X cup chopped parsley
X cup lemon juice, fresh, frozen,
or canned
Y teaspoon salt
Add 1 teaspoon sal t and pepper to salad oil ;
mix. Rub over fsh. Broil , about 4 mi nutes
on each side, or until fl l ets are well browned.
Combi ne mustard, butter, parsl ey, l emon
j uice, and Y teaspoon sal t ; spread Y of
mi xture over fsh. Return fsh to broiler or
grill till sizzling and fsh fl akes easil y. Serve
with remai ni ng sauce. Makes 6 servings .
57
58
Big, juicy burgers at
their sizzling best
Hot of the grill, they' re
all-American favori tes!
Tips for burger makers
e Look for bright red col or-some fat for
favor . If you have beef ground to order,
choose round steak, chuck, fank, sirloin tip.
e If meat is lean, have 2 or 3 ounces suet
ground with each pound.
e Handle the meat lighty. The more gently
you handle the patties, the more tender your
burgers will be.
Resul t : moist, extra-fufy burgers .
e Spread patties with soft margarine or but
ter before grill i ng. No sticking !
e No skillet? No broiler basket? Grids too
widely spaced to hold burgers? Place sheet
of al umi num foil on grill and proceed with
your hamburger cookout .
e Turn the meat only once whi l e broiling
no fipping back and forth.
e Chef' s trick (see pi cture below) : Pat out
a thin burger ; polka-dot with 4 or 5 bits of
chipped ice in center ; top with a second
patty and press gently to seal edges . As
burgers cook, the ice melts, steam forms .
For each pound of ground beef, use . tea
spoon monosodium glutamate. Just taste the
di ference !
Medi um- or coarsely ground meat gives a
l ight-textured burger. Makes for good eati ng.
Give the burgers a break. Have warm or
toasted buns or bread ready for the si zzl i ng
patties .
e When you' re making burgers for the
crowd, stack ' em up-all set for broili ng.
Just put wax paper between each l ayer.
Here' s a way to make hamburgers extra
j uicy ! While the burgers sizzle over the gril l ,
heat margari ne ( or butter) and Worcester
shire sauce i n skillet at edge of grill . (Three
to four tabl espoons each for 4 hamburgers . )
When the meat is broiled, put i nto skillet
and turn once so that both sides are coated
with the zippy sauce. Serve with sauce right
from the skillet. Skillet helps keep the meat
piping hot while i t' s being served.
e For burgers that travel , take canned or
packaged frozen hamburgers on your pi cnic .
Ranch-house Hamburgers
Better plan on seconds when these are cooked
outdoors-
1 Y pounds ground beef
X cup fnely chopped onion
1 Y tablespoons Worcestershire sauce
1 Y teaspoons seasoning salt
Pepper
Soft margarine or butter
Combi ne meat, oni on, and seasonings . Mix
thoroughl v. form i nto patties ; spread each
with softened margarine.
Grill over coals. For barbecue sauces, see
pages 82 to 8 7 . Makes 6 to 8 servings.
Paul Bunyanhurgers
Giant meat patties with a "built-in" flling-
2 eggs
2 pounds ground beef (chuck or
top siloin)
1 Y teaspoons salt
Y teaspoon seasoned or garlic salt
Pepper

"Everything" (see below)
Beat eggs slightly; add ground beef and
sprinkle with seasonings . Mix l ightly with
big wooden spoon. (Treat the meat gently. )
Divide in thirds.
Usi ng a 9-inch cake pan as gui de, draw a
circle on waxed paper. Place a third of the
meat in center and pat gently (or pl ace waxed
paper on top, too, and roll lightly with rolling
pin) to fll circle. Do not press hard.
Now for the built-in flling of "every
thing. " Leaving l -inch margin for sealing,
spread half of patty with mustard, top with
chopped onion, cubed cheese, pickle relish,
or what have you.
Lift point of waxed paper at the back and
fold meat over flli ng. Press around the mar
gin to seal in "everything. "
Brush top side with oil or mel ted butter
to keep burger from sticking to grill . Place
in basket broiler ; peel of waxed paper.
Brush other side with oil .
Broil slowly to allow "everything" to heat
through, cheese to melt and favors to i nter
mingle. Serve on big hot plate with toasted
buns . Each woodsman gets a Paul Bunyan
burger. Makes 3. Serves 3.
A memorable meal-in-one
Roll or pat out a giant 9-inch meat patty (recipe, left)
for each woodsman. Fill with "everything"-cheese,
chopped onion, pickle relish. Don't skimp on flling.
That' s what makes these burgers extra special
After you' ve flled and sealed edges of your Paul Bun
yanburgers, brush lightly on both sides with melted
butter or salad oil. A pastry brush makes a handy
tool. All set! -now meat won't stick to your broiler
To prevent squashing burgers if using a wire toaster:
Don't clamp handle of top rack till meat is browned
on one side. With Bunyanburgers, serve roastin' ears,
crunchy relishes, tomatoes, plenty of picnic cofee
59
60
Jumbo Beefburgers
The bigger, the better for outdoor appetites.
And taste that onion!-
7 cup chopped onion
> cup fat
. 2 tablespoons fnely chopped green
pepper
2 pounds ground beef
7 cup water
1 tablespoon horse-radish
3 tablespoons catsup
2 teaspoons salt
7 teaspoon dry mustard
Cook the onion in hot fat till tender, but not
brown. Then combine onion and remai ni ng
ingredients ; mix thoroughl y. Form bal l s, us
ing Y-cup measure. Pat in thick, j uicy
burgers or rol l to a thin patty between
squares of waxed paper. Fry or broi l . Makes
4 to 6 servings .
For additional seasonings, use \t orcester
shire sauce, hot sauce, barbecue sauces . Try
smoked salt for an outdoor favor, or toss
wet hickory chips on the coals last few min
utes of broiling.
Portable outdoorjindoor grill set
This handy grill with foil liner is fne for broiling
burgers, minute steaks for the family. Charcoal
supplies heat. A pair of tongs like those below
turns burgers gently. Steaming roastin' ears,
heated buns, chilled garden relishes are ready
Cheeseburgers
A new twist for an old favorit
1 pound ground beef
1 teaspoon salt
Dash pepper
1 tablespoon Worcestershe sauce
Slices of sharp cheese

Hot baked beans
Combi ne meat and seasoni ngs. Mi x thor
oughl y. Form i nto patties . You' ll get 4 to 6
dependi ng on how big and thick and j uicy
you make them. Grill or broil .
Then last few minutes, l ay a cheese slice
over the top of each to mel t . (You can buy
the cheese all sl iced i n a package.
Serve on hot baked beans in buttered,
toasted buns. Stick a green onion in top of
each. Garnish wi th water cress . . . or . . .
Smoky Cheeseburgers
Prizewinners, these-and no wonder. They' re
perfection!-
Prepare meat patties as above. While pat
ties broil, combi ne one 5- ounce j ar smoky
cheese spread, 1 tablespoon pickle relish,
and 2 teaspoons prepared mustard ; s pread
on top half of 6 split hamburger buns.
Pl ace both halves of buns on gri l l and
broil ti l l cheese bubbl es and buns toas t . Put
buns together with a meat patty and oni on
ri ngs i n each. Makes 6 servings .
Bufet-style barbecues
They' ll mean lots less work for
the cook-much more fun for
your family and guests. Let ' em
give you a hand in barbecuing the
hot dogs and hamburgers. Set out
mustard, catsup, pickles, onions
(and the rest of your bill of fare)
so folks can help themselves. This
handy barbecue top, extra shelf
let you serve ' em "cafeteria" style
62
Dress up your hamburgers -try one of these specialties
Country-club Hamburgers
Make your burgers club-sandwich style-
1 pound ground beef
2 tablespoons fnely chopped green
pepper
cup chopped onion
1 teaspoon salt
Y teaspoon dry mustard
3 tablespoons catsup
Combi ne all the ingredients and mix well .
Make big, very thin patties to get lacy, crisp
edges. Fry on a hot griddle for a quick, j uicy
looking brown.
Slice each bun ( takes a sharp kni fe) i n two
pl aces . Don' t slice clear through. Sli de two
juicy patties into each bun. Then spread
wi th pickle relish. Peg the top of each with
an ol ive on a toothpick.
One pound ground meat will make about
4 Country-cl ub Hamburgers .
Grill above-broiler below
Stufed mushroom caps top the hamburgers.
Broil them frst; keep toasty warm OR the
grill. Coming out now: buns topped with
pineapple rings, cheese rounds, and mayon
naise, left; little English mufn pizzas at
the right. Serve ' em up with crisp relishes
Folks 'll go for charcoal-broiled hamburgers.
They taste even better if you toast buns a bit.
Set wire grill above hot coals in enamel pan;
small holes in bottom of frebox allow draft.
Windbreaker gives three cooking heights.
Park the fxings on wings at each end. If
your crowd' s big and your grill small, start
broiling early, then wrap grilled burgers tight
ly in heavy aluminum foil. They' ll stay warm
and moist at one corner of the grill, ready to go
Skilletburgers
A quick hamburger barbecue. So juicy and
good in big buns-
1 pound ground beef
1 Y cups chopped onion
1 Y cups chopped celery
1 teaspoon salt
Pepper
1 can condensed tomato soup
1 Y teaspoons barbecue sauce
Brown meat in small amount of hot fat . Add
oni on and celery; cook unti l golden. Add
remai ni ng ingredients .
Cover. Si mmer 30 mi nutes . Serve i mme
di atel y on toasted buns. Makes 6 servings .
Double-decker Burgers
Two stories high and long as a coney bun-
1 pound ground beef
1 egg
1 teaspoon salt
Dash pepper
> cup catsup
Y to % cup chopped onion
10 slices bacon
Combine meat, egg, seasonings, and catsup ;
mix wel l . Form into 1 0 thin obl ong patties,
the shape of coney buns.
Put 2 meat patties together, sandwich
fashion, with chopped onion or pickle relish
between. Press edges together ; wrap each
double-decker with 2 bacon slices and fasten
ends with toothpicks .
Broil patties on grill 3 to 5 inches from
glowing coals about 5 minutes on each side.
Makes 5 double patties .
Deviled Beef Patties
Measure in these few seasonings for burgers
they' ll rave about-
1 pound ground beef
Y cup chili sauce
1 Y teaspoons prepared mustard
1 Y teaspoons horse-radish
1 teaspoon minced onion
1 Y teaspoons W orcestershire sauce
1 teaspoon salt
Dash pepper
4 hamburger buns
Melted butter
Combine all i ngredients except buns and
butter. Cut buns in half. Spread wi th meat
mixture. Pl ace on broiler rack.
Brush with mel ted butter . Broil 5 to 7
inches from heat until cooked through, about
10 minutes. Makes 4 servings .
Easy- to- wheel barbecue cart
Fiesta Hamburgers
Try a Mexican touch: chili beans over the top
and a slice of sharp cheese-
1 pound ground beef
1 teaspoon salt
Y teaspoon pepper
1 teaspoon chili powder
1 beaten egg
1 chopped onion
2 garlic cloves
Y cup olive or salad oil
1 15 Y-ounce can ( 1 Y cups)
red chili beans
Y teaspoon salt
Dash Tabasco
Sharp American cheese, sliced
Mi x meat, seasonings, and egg. Shape i n
patties . Cook patties, oni on, and garlic i n
t he hot salad oi l t i l l oni on is golden and t he
patties are cooked.
Remove patties and garlic from skillet and
add beans, salt, and Tabasco; heat to boil i ng.
Place patties on toasted round buns ;
spoon bean mixture over and top each wi th
a sl i ce of sharp cheese. Broil until cheese
melts . Makes 8 servings .
Burgers broil between wals of coals in this little bar
becue cart. Rolls are tucked i warming oven, left.
Or toast them in the wire rack after burgers are
done to their sizzling best. New potatoes brown in
butter; corn and cofee stay hot on the top grill
63
64
Toppers for bur
g
ers and wieners
To make hamburgers and wieners a spe
cialty: Remember the old standbys-catsup,
mustard, barbecue sauces (your own or from
a bottle) . Use your i magination with rel
ishes-try one we suggest here, or ham
burger relishes from your grocer' s shelf.
Blue-cheese, mustard, or pepper butters
(recipes at right) give tantalizing favor.
Add cheese-sl ices or spreads, sharp or mild,
as you like. Garlic, pimi ento, chive spreads
are dandy. For "al most outdoors" touch,
daub on smoky-cheese spread.
To go with burgers , pass a big bowl of
crunchy fnger relishes-radishes, cucumber
and onion rounds, carrot strips, gherkins
or dills, tomato slices, green- pepper strips.
Warm buns in foi l wrappi ng on edge of
the grill . They' ll stay moist and fresh, no
danger of burnin if you forget ' em a whil e.
"Frank" Fries (page 67) are fancy
fare surounded by these pretty trim-
mings. Be generous with prepared
pickle relish-it' s a real timesaver!
Fresh Chop-chop
Onto each wiener, pile catsup, mustard, AND
this crunchy bit of garden. Yum!-
1 cup fnely chopped cabbage or head
lettuce
Y cup fnely diced tomato
X cup fnely chopped onion
X cup fnely chopped green pepper
X cup fnely chopped celery
Combi ne all i ngredi ents ; chil l . Serve with
hot dogs. Makes 2 cups.
Mustard Butter Patty
Blend 2 tablespoons prepared mustard in
to Y cup butter or margarine. Form i nto
roll , coat wi th chopped parsley.
Chill ; sl i ce. Place a patty on each hot
broiled or gril l ed burger for a tangy topper.
Serve immedia tely.
Summer Relish
Extra easy t make-tkes no cooking. And
you get that wonderful, out-of-the-garden cu
cumber favor-
3 medium cucumbers
> cup grated onion
teaspoon pepper
1 teaspoons salt
> cup cider vinegar
1 teaspoon dill seed
Put cucumbers through food chopper (me
dium-fne blade) ; drain. Add remai ni ng in
gredients ; mix wel l .
Before using, chill in refrigerat or several
days to l et favors blend. Makes a bout 2 cups.
Confetti Corn Relish
Fresh-tasting and bright. Fix relish just be
fore you put the meat on-
1 12-ounce can ( 1 cups) whole kernel
corn, drained
% cup chopped celery
2 tablespoons chopped onion
2 tablespoons diced green pepper
1 tablespoon diced pimiento
teaspoon salt
> cup French dressing
1 tablespoon vinegar
Combine all ingredi ents ; cover and chill
several hours . Makes 2 cups .
Cheesy Meat Topper
Just right on broiled beef-
4 ounces blue cheese, crumbled
(about 1 cup)
2 tablespoons oil-vinegar French
dressing
To cheese, gradually add French dressing
and Worcestershire sauce ; blend wel l .
Spread on broiled steak or hamburger
about 3 minutes before meat is done; return
to grill or broiler.
Heat till mixture bubbles ; serve at once.
Makes enough for one 2-pound steak or 6 to
8 hamburgers . . . or . . .
Blue Cheese Butter : Blend 7 cup butter
or margarine with 2 to 3 tablespoons crum
bled blue cheese. Spread on steaks or ham
burger ; heat till mixture bubbl es.
What'll it be? Mustard, catsup, or
Fresh Chop-chop (recipe opposite)
all make good burgers and wieners
taste better. Serve ' em on a tray
Pepper Butter
Add 1 tablespoon each of fnely chopped
green pepper, parsley, and onion to Y cup
soft butter or margarine; blend.
Form i nto l ong roll ; chill till frm. Sl i ce
and serve on gri l l ed hamburgers or steak.
Savory Onion Relish
Serve it with any meat-
2 cups thinly sliced onions
1 cup wine vinegar
2 teaspoons caraway seed
Dash celery salt
cup mayonnaise
Place onions in shallow di sh. Pour vinegar
over ; chill 3 to 4 hours, turning oni ons fre
quently. Just before serving, drain of vine
gar (keep to use wi th sal ads l ater) .
Sprinkle onions wi th caraway seed and
celery sal t . Add 2 tablespoons of the vinegar
to mayonnaise and mi x well . Mix onions
and mayonnai se. Makes 8 servings .
Note: If you like onions a rosy color, add
a few drops red food coloring to vinegar be
fore pouring over oni ons.
66
t dog!
extra-
g
ood wa
y
s
with wieners
Kids of al l ages (grown-up "ki ds, " too)
l ove j uicy frankfurters better than almost
anythi ng you can thi nk of. So easy to fx,
franks are good j ust heated-even better
when you dress ' em up with cheese or a sauce.
The young chef i n the picture above is
grilli ng franks on one portable grill, toasting
buns on another. Bui l d charcoal fre i nside
special inset, put rack on top, and you' re
ready to broil franks i n j ust 1 0 mi nutes . You
can carry foods to picnics in these handy
buckets . The lids doubl e as trays here.
All-American Hot Dogs
Fix 'em in the house or in the yard-but do
time them. They' re already cooked-
Place the frankfurters in boil i ng water.
Cover, and pl ace over hot coals . Let stand
8 to 1 0 mi nutes .
Spl i t coney buns ; l i ne with crisp garden
lettuce. Fil l each with a hot frankfurter.
Pass catsup and mustard. Serve wi th tomato
slices, green onions .
j
Frankfurt Bar-B- Q
An "extra-special!"-spicy sauce with bits
of onion and celery-
> cup chopped onion
1 tablespoon fat
1 cup catsup
7 cup water
7 teaspoon salt
Dash pepper
Dash cayenne
2 tablespoons vinegar
> cup lemon juice, fresh, fozen, or
canned
3 tablespoons Worcestershire sauce

12 frankfurters ( 1 7 pounds)
Cook onion in hot fat till golden ; combi ne
remaining ingredients except frankfurters
and add to onion. Cover . Si mmer 20 mi n
utes . Prick frankfurters ; add t o sauce. Cover.
Si mmer 1 5 mi nutes. Makes 6 servi ngs .
Saucy Franks
The tangy, rich tomato sauce makes these a
mouth-watering treat!-
2 8-ounce cans (2 cups) seasoned
tomato sauce
2 teaspoons Worcestershire sauce
7 teaspoon onion salt
Dash Tabasco sauce
2 pounds frankfurters
Combi ne all ingredients except frankfurters .
Bring to a boil . Score frankfurters ; add to
sauce and si mmer gently until thoroughly
heated, a bout 8 mi nutes . Serve wi th the
sauce. Makes 8 servings .
"Frank" Fries
They're quick as scat, look smart, tast good-
Score frankfurters, maki ng shal l ow ( 7
inch) di agonal cuts 1 i nch apart. Brown i n
skillet i n a l i ttl e hot fat ( about 1 tablespoon)
3 to 5 minutes . ( Be careful not to over
cook. ) See picture, page 64.
Barbecued Frankfurters
They' re barbecued t perfection in jigtime-
8 to 10 frankfurters or wieners
> cup chopped onion
1 tablespoon fat
2 teaspoons sugar
% teaspoon dry mustard
> teaspoon salt
Dash pepper
1 teaspoon paprika
7 cup catsup
2 teaspoons W orcestershire sauce
7 cup water
Spl i t frankfurters in half lengthwise and
pl ace, cut side down, i n a 6x1 0-i nch shallow
baking pan.
For Barbecue Sauce: Cook oni on i n hot fat
till gol den. Add remai ni ng i ngredients . Si m
mer 1 5 mi nutes . Pour over frankfurters .
Heat over coals, basting frequentl y.
Cheese Pups
Fix early; keep in your freezer all set to go-
Spl i t franks and i nsert a strip of cheese i n
each. Wrap each one wi th a slice of bacon.
Anchor with toothpicks .
For each serving put two "pups" together
and wrap i n al umi num foi l . (Be sure to push
toothpicks all the way i n or they mi ght poke
holes in the wrappi ng. ) Cook now or freeze
and have ready to use l ater.
To serve : Open a package for each person
but l eave the frankfurters i n i t . Have franks
cheese side down. Broil over coals in these
individual foil "pans" about 7 mi nutes,
turning once.
Hot Stuf
Try this on your "hot" dogs. They'll live up
to their name!-
To make really hot mustard (the kind you
get at your favorite restaurant) : Stir boiling
water i nt o hot dry mustard, about 3 table
spoons water t o 1 tablespoon mustard.
Cool to room temperature, then add sal t
to taste, and a l i ttle sal ad oil to keep mustard
from drying out. Let stand 20 mi nutes before
serving. Eat at your own risk. I t' s hot !

For more barbecue s auces, see pages 82 to 87
67
68
Broncos *
Plump franks hiding in crusty corn-meal
blankets-
1 cup sifted enriched four
2 tablespoons sugar
1 Y teaspoons baking powder
1 teaspoon salt
% cup yellow corn meal
2 tablespoons shortening
1 slightly beaten egg
% cup milk
1 pound (8 to 10) frankfurters
Sift together four, sugar, baking powder,
and sal t . Stir in corn meal . Cut i n shortening
till mixture resembles fne crumbs. Combine
egg and milk; add to corn-meal mixture,
stirring till well blended.
I nsert wooden skewer i nto end of each
frankfurter. Spread frankfurters evenly with
batter. Fry in deep, hot fat ( 375) until
brown, 4 to 5 mi nutes .
Serve with catsup and mustard. Makes 4
to 5 servings .
Bowwow Bean Bake *
Some of the "franks" are cut in discs and
cook in the beans; the rest bake atop-
1 cup sliced onion
2 tablespoons fat
8 frankfurters
2 No. 2 cans (5 cups) pork and beans
2 tablespoons molasses
teaspoon salt
2 medium tomatoes, peeled and sliced,
or 1 cup drained, canned tomatoes
Cook oni on in hot fat till tender but not
brown. Sl i ce 2 of the frankfurters i n rounds ;
then combi ne with the beans, mol asses, mus
tard, and sal t .
I n a greased 2 -quart casserole, alternate
layers of the bean and frankfurter mi xture
with tomato and oni on.
Arrange the remaining frankfurters i n
spoke fashi on on t op. Bake i n a moderate
oven ( 3 50) 30 mi nutes, or till thoroughly
heated. Makes 6 servi ngs.
Gather round, everyone, for a Bowwow Bean Bake
Dip spoon deep down for slices of hot
dog, tomato, and onion between layers
of beans. (Recipe' s speedy-calls for
canned beans. ) Top with frankfurter;
have brown bread or hot corn sticks
*Fix indoors
carry out
::;
To keep foods hot outdoors . . .
Easy- to- use food warners
Keep foods hot wi th
candl es, al cohol , or
canned heat . Encl osed
warmer at left is glass,
protects fame from
breeze, has single can
dl e ; the double uni t be
low uses canned heat.
Warmers also avai l a
bl e wi th more than two units i n a tray stand.
lT"rap your foods i nfoil
vVrap buns, broiled hot dogs, or what-have
you i n foi l ; keep hot or heat on edge of grill .
Breads, buns don' t dry out-stay fresh and
moi st with no danger of burni ng. Keep
baked pota toes, meals cooked i n foi l ( pages
72 to 75) warm and moist i n al umi num wrap
till time to eat.
Carry your chafng dish outdoors
Keeps your foods hot
to the last bi te-gives
servi ce wi t h glamor.
Good for j ust warm
ing foods, as appeti z
ers, spoon burger mix,
baked beans-or for
cooki ng. For actual
cooking, most people
vote for heat you can
adj ust-as the electric uni t wi th heat con
trol , alcohol burner, or canned heat . Chafng
dishes come i n all styles and si zes, from i n
dividual si ze to j umbos to serve 20 or more.
Warning shelves, ovens
Make use of the warming shelf or oven
space above your rotisserie or barbecue.
Some charcoal -broi l er hoods doubl e as
warming shelves . Warm cofee, doughnuts.
Use these electric helpers
Electric hot tray ( above) is handy for carry
ing foods out-keeps cofee, foi l -wrapped
buns, sandwiches, casseroles pi ping hot for
porch bufet wi thout dryi ng out. Smal l elec-
tric t rivets hold cof
fee, casseroles, pi e
are good for warming
single dishes. Electri c
fryer-cooker (at l eft)
doubl es as warmer,
baki ng dish, chafng
dish, French fryer.
Use to warm buns, as
a casserol e, for stews,
baked beans ; to fx del icious French-fried
onions ; scrambl e eggs for the crowd to per
fection. Plug in electric ski l l et, roaster, fryer
cooker on your porch (or i n an outdoor
outlet-better get one) . Serve foods right
from skillet or cooker-fryer.
Heat rock salt
Keep foods warm wi th
rock sal t the same way
you use crushed ice to
chi l l . Heat sal t i n pan
on gri ll or i n the oven;
then put appetizers, hot
potato salad, barbecue sauce i n a small bowl
nestled in l arger pan or bowl flled with the
heated sal t . Keep foods warm 1 to 2 hours.
Push coals to side of the grill . . .
Then set cofee pot, casserol e, or pie on grill
edge. Use a doubl e boiler here, too. The hot
water below keeps foods piping but not too
hot. Warm buns, heat appetizers, melt but
ter for corn this way. Your heavy bean pot
hol ds heat wel l .
69
70
Come-and-
g
et-it stew-barbecue st
y
le !
Chuck-wagon Stew
2 pounds beef chuck, cut in H-inch
cubes
2 tablespoons fat
4 cups boiling water
1 clove garlic
1 medium onion, sliced
1 tablespoon salt
Y teaspoon pepper
1 teaspoon sugar
Y cup cut celery
6 carrots, quartered
Y pound small white onions
3 medium potatoes, quartered
Thoroughly brown meat on all sides in hot
fat ; add water, Worcestershire sauce, garlic,
onion, and seasoni ngs . Simmer 2 hours ; sti r
occasionally to keep from sticking.
Add vegetables ; cont i nue cooking ti ll
done. Remove meat and vegetabl es ; thi cken
l i qui d for gravy. Makes 6 t o 8 servings .
Help yourself
Looks good. Smells good.
Is good-when it' s a stew
like this one. Prepare it
over coals in a Dutch oven
or atop a grill in a kettle.
Pottery servers enhance
this simple fare
Kettle-of-beans Stew
Here' s an easy, hearty stew. All you need
are beans, ham bone, an onion-
1 Y cups dried navy beans
1 ham bone or pieces of leftover ham
Salt
Pepper
Thoroughly wash the navy beans. Cover
with cold water and let soak several hours or
overni ght. Drain. Add onion, ham bone,
and water to cover. Heat to boi ling; reduce
heat.
Cover and si mmer until beans are tender,
about 1 Y hours to 2 hours. Remove bone;
season to taste. li akes 4 servings.
Spring Lamb Stew
1 Y pounds lamb, veal, or beef, cut in
1 7-inch cubes
Enriched fou
2 tablespoons bacon fat
1 teaspoon salt
Pepper
1 bay leaf
Celery seed
Pinch of marjoram or thyme
2 to 4 tablespoons catsup, if desired
Potatoes*
Carrots*
Small onions*
( *The number of each depends on the size
of the vegetables . Allow at least 1 potato per
person and 2 carrots and onions per person. )
Coat meat with four. Brown i n hot fat .
Add onion; cook until golden brown. Add
seasonings . Cover mixture with water ; set
lid tightly on pan. Simmer over low heat till
meat is tender, 1 7 t o 2 hours .
Peel potatoes, carrots, and onions . Leave
whole if not too l arge, or cut i n good-sized
pieces . Add vegetables to stew 3 5 to 45 mi n
utes before meat is tender.
Add more water if necessary. Season to
taste. Cook till vegetables are tender. Re
move meat and vegetables . Thicken stock
for gravy. Makes 4 t o 6 servings .
Indian Corn Stew
2 tablespoons butter or margarine
1 medium onion, fnely chopped
7 cup chopped green pepper
1 pound coarsely ground beef
2 to 3 cups fesh corn
2 teaspoons sugar
1 Y teaspoons salt
1 tablespoon Worcestershire sauce
Melt butter in heavy skill et. Add oni on and
green pepper. Cook until soft . Add meat and
brown wel l , stirring frequentl y. Add corn,
tomato soup, sugar, salt, and Worcestershire
sauce. Simmer 1 hour. Makes 4 to 6 servings .
Cook slowly in a cast- iron kettle
It's chuck-wagon style cooked in an old-time,
cast-iron Dutch oven. Chuck-wagon Stew and
Kettle-of-beans Stew (recipes opposite) are
good th way. Heap coals around sides, on
top. For Pork Chops 'n Beans, see page 102
Extra-special Oxtail Stew
Y cup eniched four
1 teaspoon salt
1 2-pound oxtail, disjointed
X cup fat
1 cup tomato juice
1 cup water
1 teaspoon salt
4 whole allspice
1 bay leaf
1 cup chopped onion
2 tablespoons lemon juice, fresh, fozen,
or canned
1 8-ounce package wide noodles
Combi ne four and sal t ; roll oxtail pieces in
seasoned f our. Brown i n hot fat . Add tomato
j uice, water, sal t, allspice, bay l eaf, garlic,
and onion. Si mmer 3 hours or till tender.
Add l emon j uice. Cook noodles i n boiling,
sal ted water. Remove allspice and bay l eaf
from stew. Serve stew over hot noodles .
71
Cook your meal in a 0 i} packa
g
e
Here' s a real adventure i n eating. Each
person' s meal is individually packaged,
cooked, and served i n foi l . The blend of
fl avors is absolutely delicious !
Bake these supper "kits" in the oven or
over the coals on an outdoor gril l . All the
meal s suggested here are designed to be easy
on the cook. You even skip browni ng the
meat-j ust arrange foods i n thei r wrappings
(hours ahead, if you like) and stow in refrig
erator till time to cook. To serve, place each
package on a plate (paper ones for no clean
up) and let each hungry di ner open his own.
Or you can open all and tuck a sprig of
parsley in each for fresh color.
An added plus : If guests are l ate, di nner
will keep warm i n foi l , not dry out.
To go wi th these easy meals, serve a si mple
salad or fresh relishes and pickles as in the
picture. Pass a basket of hard rolls ( heated
i n foil ) . For dessert, how about foi l -baked
apples or fresh fruit? Mm- mmm!
The tempting foil-cooked meals shown op
posite are : Chicken-in-the-garden at top
( recipe, page 75) ; Dixie Di nner, above right
(page 73) ; Chuck-wagon Special , below
chicks, Po' k-chop Treat, bottom (page 74) .
They' re steaming hot-and SO good!
Don't those Baked Shoestring Potatoes (recipe,
page 74) look good? Shown at right center, they
go with pork chops and acorn squash. Baked in
cheese sauce, they taste special as part of any meal
Dixie Dinner
Ham slice baked with orange marmalade and
clove-studded pineapple ring atop. Come serv
ing time, tuck in a pickled crabapple or two
and water cress for color-
Glazed Ham Slice
Spiced Pineapple Ring
Sweet Potato
You' ll need: al umi num foi l ; 1 -i nch cooked
ham slice ( ready-to-eat type) ; canned sliced
pineappl e ; l arge sweet pot a toes ; orange
marmalade (or brown sugar and prepared
mustard) ; butter or margarine, and whole
cloves .
For each person: Cut of 32-i nch length of
al umi num foi l and fol d i n half. Place serv
ing-size piece of ham j ust of center on foil ;
top with about 2 tablespoons orange mar
malade or spread each serving of ham with a
mixture of 2 tabl espoons brown sugar and 1
teaspoon prepared mustard.
Stick a clove or two i nto drained pine
apple slice and place on meat ; dot with but
ter. Arrange 2 pi eces pared and quartered
sweet potato at side of ham.
Fold foil accordi ng to di rections below.
Cook over glowing coals, or pl ace on shallow
pan and bake i n moderate oven ( 375) 1
hour, or till potato is done.
For servi ng, tuck i n a pickled crabapple or
two and water cress .
Here' s how to foil - wrap a meal and to open your surprise package!
73
!fusing the regular 12-inch- Place food on top of foil Take hold of one of the Dinner's ready! Time to Here's another easy way to
wde household foil, cut of just a bit of center. Then open sides (have the edges open your meal in a pack- get to a foil-wrapped din
twice length required to bring the foil up over food, even) and fold toward food, age. Foil cools in a hurry- ner. Leave folded edges in
wrap food; fold double. Or as above, so edges meet on 2 or more times, in . inch just tear of the folded tact; cut a big crisscross in
use single thickness of 18- 3 open sides. Now you're folds; press hard. Repeat "zippers" by hand. Or snip top of package. Fold the
inch-wide heavy-duty foil ready to make a tight seal onall sidesfor snug package 'emofwith kitchen scissors foil back and you're all set
74
Easy fxing, good eating
and each person gets his
own meal-in-a-package
Po' k-chop Treat
Help yourself to pork chops and acorn squash
(each serving cooks by itself in its foil wrap) .
Now for a great big spoonful of Shoestring
Potatoes. Top of your meal with a foil-baked
Cinnamon Apple!-
Braised Pork Chops
in Acorn-Squash Halves
Baked Shoestring Potatoes
Cinnamon Apples
rou' ll need: al umi num foil ; l - i nch pork
chops ; acorn squashes ; butter or margarine;
brown sugar ; salt and pepper.
For each person: Cut of 50-i nch l ength of
aluminum foil and fold in half.
Place Y acorn squash, cut side up, j ust of
center on foil ; dot with 1 tablespoon butter
and sprinkle with 1 tablespoon brown sugar.
Place 1 pork chop on squas h; sprinkle
with >4 teaspoon sal t and das h pepper.
Fold foil accordi ng to directions on page
7 3 . Cook over glowi ng coals, or pl ace on
shallow pan and bake i n very hot oven
( 450) 1 Y hours, or till chop is tender and
well done. In picture (see page 72) pork
chops i n the basket nestle i n green celery
l eaves for serving.
Baked Shoestring Potatoes
Baked to mellow perfection in a creamy cheese
sauce; there' s plenty for four-
Aluminum foil

4 medium baking potatoes, pared
1 7 teaspoons salt
Dash pepper
7 cup grated sharp process
American cheese
2 tablespoons chopped parsley
7 cup light or heavy cream
Cut a 48-i nch length of al umi num foil and
fold i n half. Cut the potatoes i n thin length
wise strips as for French fries and pl ace just
of center on the foi l .
Dot wi t h butter ; sprinkle wi t h sal t, pep
per, cheese, and parsley. Pul l edges of foil
upward, then pour cream over the potatoes .
Fold foi l according to directions on page
73. Cook over glowing coals, or place on
( 450) about 1 hour, or till done.
Fold back edges of foil and spri nkl e pota
toes wi th extra chopped parsley, if desired.
Makes 4 servings .
Cinnamon Apples
rou' ll need: al umi num foil ; l arge tart bak
ing apples ; red ci nnamon candies ; seedl ess
raisins ; butter or margari ne.
For each person: Cut of 24- i nch l engt h of
al umi num foil and fold in half.
Place cored appl e in center of foil ; fll hol e
wi th 1 tablespoon each of ci nnamon candies
and raisins . Dot with butter.
Bri ng foil up loosely over appl e and twist
ends t ogether to seal .
Cook over glowing coals, or pl ace on shal
low pan and bake i n very hot oven ( 450) 30
mi nutes, or t i l l done. Serve warm wi t h
cream, i f desi red.
Chuck-wagon Special
Peek into your surprise package. Then pitch
into that he-man fare. Wonderful, rich beef
favor; vegetables done just right-
Sirloin Tips
Browned Potatoes
Baked Carrots, Onions, Celery
rou' ll need: al umi num foil ; beef sirl oi n ti p
cut i n l - i nch cubes ; l arge baki ng potatoes,
small onions, medium carrots, celery; four
or quick-cooking tapioca; chili sauce ; mono
sodi um gl utamate, sal t , and pepper .
al umi num foil and fold in half. Combi ne 2
tablespoons chi l i sauce and 2 teaspoons en
ri ched four (or 1 teaspoon quick-cooking
tapioca) ; spread j ust of center on foi l .
On sauce, arrange 3 peeled oni ons, 2
pieces pared and quartered potato, 1 pared
and quartered carrot, and 1 medi um stalk
celery cut i n several pieces.
Top with about 7 pound meat cubes ;
sprinkle wi th Y teaspoon monosodi um glu
tamate, % teaspoon sal t, and dash pepper.
Fold foil according to directions on page
73. Cook over glowing coals, or pl ace on
( 450) 1 hour, or till all is tender.
It' s so delicious! -Chicken-in-the-garden. +
Blend favors of chicken, rice, mushrooms,
tomatoes, green peppers, onions, potatoes
by cooking together in foil package. Add
Worcestershire sauce, salt, pepper, butter
Fisherman' s Luck
Luck indeed! The savory sauce does big things
for halibut-
Aluminum foil

? cup chopped green pepper
7 cup chopped onion
cup catsup
teaspoon garlic salt
2 small bay leaves

H i pounds l-inch frozen halibut
steaks, cut in 4 serving pieces
Salt and pepper
For each serving, cut a 28-i nch l ength of
aluminum foil and fold it i n half. Cook the
green pepper and oni on i n butter till they
are tender but not brown. Add catsup, gar
lic salt, and the bay l eaves . Si mmer 1 0 to 1 5
mi nutes .
For each person, pl ace 1 servi ng hal i but
in foil, j ust of center ; sprinkle with sal t and
pepper. Pour Y of the sauce over each serv
ing. Fold each of the 4 packages according
to directions on page 73 .
Cook over glowing coals, or pl ace on shal
low pan and bake in extremely hot oven
( 500) 1 5 to 20 mi nutes, or till done. Makes
4 servings .
Ribs ' n Kraut
You' ll need: aluminum foil ; loi n- back ribs
cut i n 3-rib sections ; sauerkraut ; tart appl es ;
salt and pepper.
For each person: Cut of a 36- inch length of
alumi num foil and fold i t i n half. Just of
center on the foil, place 2 appl e rings (Y
inch thick) ; top with Y cup sauerkraut ,
then wi t h 2 sections (enough for a serving)
of the ri bs.
Sprinkle with Y2 teaspoon sal t and dash
pepper. Fol d foil according to directions on
page 73. Cook over glowing coals, or pl ace
on shallow pan and bake i n very hot oven
( 450) about 1 hour, or till meat is well done.
Chicken-in-the-garden
A drumstick, and white meat, too! All beau
tifully browned and tender. Rice is hiding
underneath-
Baked Chicken
Rice with Vegetables
You' ll need: al umi num foil ; ready-to-cook
frying chicken ; medi um potatoes, medi um
tomatoes, medi um oni ons, fresh mushrooms,
green peppers ; packaged precooked rice ; Wor
cestershire sauce ; sal t, pepper, and pap
rika; butter or margarine.
aluminum foil and fold i n half.
Just of center on foi l , place : 2 or 3 pieces
chicken, 1 pared potato, 1 tomato, 1 peeled
onion, 2 mushroom caps, and 2 green-pep
per ri ngs .
Sprinkle wi th 2 tablespoons rice, 1 tea
spoon Worcestershire sauce, % teaspoon
salt, dash pepper, paprika. Dot with butter.
Fol d foil accordi ng to directions on page
73. Cook over glowing coals, or place on
( 450) about 1 hours, or till all is tender,
turning package every 20 to 30 mi nutes .
75
76
so-
g
ood bargain
b
ar
b
ecues
A dozen barbecues-tops for downright deli- ,
cious favor ; every one a meat-counter bargain !
You build favor "character" with marinades
and sauces, wi th woodsy smoke from hickory.
Some meats need l ong slow cooking, others ten
dering, so pl an ahead.
Try the penny-wise cuts we suggest, then ex
periment with others : l amb shoulder roll, l amb
barbecue ribs (cook l i ke l amb ri bl ets ) , pork
spareribs, broiler-fryer halves .
To use tenderizer, spri nkle meat ( round, chuck,
rump, shoulder, short ri bs, stew meat) evenly on
al l sides with i t, usi ng Y2 teaspoon per pound.
Do not use salt . Wi th long-tined fork, pierce all
si des deeply at 1 -i nch i nterval s. Let stand at
room temperature 1 hour, or cover, refrigerate
overnight . Barbecue as for tender cuts . (Tender
izing cuts cooking time about one-fourth. )
+
Tepee Burgers
2 pounds ground beef
4 large onion slices
Cheese Mustard
4 small tomato slices
4 large stufed olives
Pat out 1 2 burgers (four 4-i nch ; fr 3-i nch ;
four 2-i nch) all a little over Y i nch thick.
Place on greased grill or spread both sides
of patties with soft butter or margari ne. Sal t
and pepper top side. Broil over hot coals
about 5 mi nutes ; turn and broil 3 mi nutes
more or till done to your liking. Season.
Now stack Tepees-gi ant burger, oni on
slice, smear of Cheese Mustard ; mi ddl e-size
patty, tomato slice ; midget burger. Top wi th
olive and peg wi th wooden skewer. Makes 4.
Cheese Mustard: Mi x equal amounts pre
pared mustard and triple-use cheese spread.
Puppet Franks
You slip wieners on cord, like stringing
beads, then l oop the strings over rod of a
hanger for easy handl i ng.
Buy the short chubby-type wi eners. For
each string, cut of enough cord to hold 6, 8,
or 10 wi eners when strung lengthwise. Knot
end of cord. Usi ng skewer wi th eye for a
needle, string on wieners, knotting cord each
t i me you sl i p one on (otherwise they' l l al l
tumbl e of when cord is cut) . Tie fnal knot .
Sl ash wieners on bot h sides . Loop strings
of wieners, at halfway mark, twice over rod
of hanger to secure. Lay wieners on grill
l et hanger dangle over side. Broil over hot
coals, turni ng all at once by hanger.
When gril led just right, pick up hanger
and dunk wieners i nto Catsupdi p. Carry
franks to each guest ; ofer scissors so each
one can snip the l eash to suit his appeti te.
Pass extra Catsupdip.
Stack mile- high Tepee Burgers
Ahead of time, pat out thee sizes of meat patties.
Grill to order, then stack this way-giant burg
er, onion, dollop of Cheese Mustard; middle-size
patty, tomato slice; midget burger. Peg all with
wooden skewer, stufed olive atop.
Catsupdip
cup salad oil
2 cups fnely chopped onion
1 14-ounce bottle (1 cups) catsup
Y cup water
cup brown sugar
1 to 2 tablespoons vinegar
Y to 1 teaspoon dry mustard
1 teaspoon salt
1 to 2 teaspoons liquid smoke
Combine all i ngredi ents . Si mmer uncovered
1 5 minutes. Makes 3 cups or enough sauce
for dunking about 2 dozen wieners .
Saucy Lamb Riblets
3 to 4 pounds lamb riblets, cut in
serving pieces
% cup catsup
% cup water
Y cup chopped onion
3 tablespoons Worcestershire sauce
1 Y teaspoons monosodium glutamate
% teaspoon salt
Dash Tabasco sauce
Brown riblets * on grill over hot coals wi th
hickory added, turning often ( takes about 1 5
to 20 mi nutes) . Season wi th sal t and pepper.
Meanwhile, combi ne remai ni ng i ngredi
ents. Transfer meat to skil l et and pour the
sauce over. Cover tightly ; simmer (don' t
boil) 1 hour or till tender. Remove excess fat .
Pass bowl of sauce wi th ri bl ets. Ofer
l emon wedges. Makes 4 or 5 servi ngs.
*Before browning meat, pl ace a foil
"boat" ( page 44) over coals to catch dri p
pings. Remove after browni ng.
Hickory Lamb Kabobs
2 pounds boneless lamb shoulder,
cut in 1 7-inch cubes
3 medium green peppers
1 can condensed onion soup
Y cup chili sauce
1 teaspoon salt
Dash Tabasco sauce
Run skewers through piece of l amb fat . Al-
Puppet Franks -extra easy
String up enough wieners for the crowd
and corral on a hanger. Grill to a T,
then sauce all with one fip of the wrist.
ternate the l amb cubes and green pepper
(cut in eighths to make squares) on skewers,
leaving a little "el bowroom" so meat will
cook evenl y.
Combine remai ni ng i ngredients for sauce ;
heat . Broil meat slowly over hot coals wi t h
hickory 20 to 30 mi nutes or t i l l done, brush
ing occasi onal l y wi th sauce. ( I f you don' t
use rotati ng skewers, turn them often on
gril l . ) Serve wi t h t he sa uce. Serves 4.
77
78
Bologna and Beans
Carefully remove casing, except at ends,
from a 1 -pound 1 Y-inch-thick ring Bologna.
Retie ends to make tight circle. Make 6 to
8 bias cuts not quite through ring. Place
Bologna on a double 1 8-inch square of foil .
Empty one 1 -pound can pork and beans
into ring. Bring up corners of foil ; twist top
as on paper bag. Grill over slow coals about
30 minutes . Open foi l ; i nsert sl i ces of cheese
(from a cheese roll) in slashes. Heat j ust ti ll
cheese starts to mel t . Serves 3 or 4.
Tender, juicy, still slightly pink-our +
Rotisserie Round costs less than
steak, tastes every bit as good!
Use tenderizer on this cut; let stand
1 hour. Mount on spit; fasten with
holding forks; tie to spit. Insert ther
mometer -meat' s ready to roll !
Minute Steaks Buckaroo
Flatten mi nute steaks. Spread one side of
each lightly with prepared mustard. At nar.
row end of each, place a strip of dill or can
died dill pickle or one or two green onions .
Roll up, starting at end wi th pi ckl e. Fasten
with small metal skewers or toothpicks ;
brush outside with melted margari ne.
Broil on grill over hot coals 10 t o 1 5 min
utes, turning once. When done to your lik
ing, sprinkle with salt and pepper. Allow
one steak per serving.
Rotisserie Round
1 2 - or 3-inch eye-of-round steak,
about 3 pounds
Nonseasoned meat tenderizer
1 cup catsup
cup W orcestershire sauce
1 cup water
1 teaspoon salt
Sprinkle all sides of steak evenly wi th ten
derizer, using 7 teaspoon per pound. Do not
use additional salt. With long-tined fork, pierce
all sides deeply at l -i nch i nterval s. Let stand
at room temperature 1 hour.
Meanwhile combine remai ni ng i ngredi
ents for sauce and simmer slowly 30 mi nutes.
Center steak on spit as shown and ti e
securely with cord. Roast i n electric barbe
cue rotisserie or slowly over charcoal on
motorized spi t about 1 72 hours or to desired
doneness, basting frequently with the sauce.
Meat thermometer will read 1 40 for rare,
1 60 for medium, or 1 70 for well done. To
serve, slice steak on bias, across grain ; pass
the sauce. Makes 8 servings.
Silver-plated Pot Roast
4 pounds blade-bone pot roast,
1 inches thick
3 tablespoons enriched four
1 tablespoon brown sugar
1 teaspoon salt
Dash pepper
teaspoon dry mustard
% cup catsup
1 or 2 stalks celery, sliced on bias
1 or 2 carrots, sliced
Brown roast slowly on grill over hot coals
with hickory added, about 20 to 30 minutes.
Season well with sal t and pepper.
Combine next 8 ingredients for sauce.
Tear of 5-foot l ength foi l , fol d double.
Spoon hal of sauce i n center of foi l . Place
meat atop and cover wi th vegetables and
remaining sauce. Fold foil over and seal se
curely ; bake over slow coals ( have a double
thickness of extra foil on gril l ) 1 72 to 2 hours
or till tender. Makes 6 servings .
Texas Stufed Peppers
3 or 4 medium-size sweet peppers
1 pound ground beef
1 egg, well-beaten
1 8-ounce can seasoned tomato sauce
cup chopped onion
cup chopped celery
1 teaspoon salt
teaspoon black pepper
teaspoon oregano
Parboil peppers for 2 mi nutes and drai n.
Mi x remai ni ng ingredients for flling. Stuf
peppers and cook slowly on grill wi th barbe
cue hood down ( throw some damp hickory
on the fre) , about 1 to 1 72 hours.
Other barbecue bargains
Lamb arm and blade-bone chops. Rub
wi t h pressed garlic or French dressing ; grill .
Beef short ribs . Tri m fat ; use tenderizer.
Broi l over hot coal s wi th hickory 25 to 30
mi nues ; turn often. Serve rare.
Boneless pork Boston butt. Roast on spi t.
Million-dollar favor from a budget cut of meat
- that' s Silver-plated Pot Roast. It's a spe
cialty just as much as a bigwig cut of meat.
Seasoning-plus comes fom zesty sauce.
79
80
It's eas
y
to cook outdoors
New Engl and Clambake
Traditional shore dinner for an enthusiastic
crowd-Yankee style-
The fre: Di g a shallow pi t-about a foot
deep, long and wide enough to hold food for
the size of your crowd. Li ne pit with stones ,
about the size of head lettuce, and build a
bumper blazing fre in the pit, alternating
frewood with more stones . The stones heat
and settle as fre burns down. Keep fre
burning for 2 to 3 hours-the heat i n the
stones must cook your clam di nner, so get
'em HOT. While the fre burns, get your
food ready :
Clams: Scrub well (use sea water, if you' re
near the ocean) , making sure all sand is re
moved from shells. Allow 2 quarts clams for
each hungry guest ( a bushel serves 1 5) .
Lobsters: Allow one pegged live l obster for
each person.
.
Corn: Strip back husks ; remove the silk
and repl ace husks .
Potatoes and onions: Use medium sweets or
white potatoes, well-scrubbed. You bake
'em in their j ackets . Oni ons are baked same
way-i n their skins . They' l l really add to
that tantalizing aroma !
Add, i you like: fsh, wrapped in paper,
foil or leaves to hold i ts shape and fl avor ;
'
sausage or franks (wrapped in foil or paper
to keep fat from runni ng on other foods) .
When the fre' s ready, rake of embers,
then cover stones with 6 to 8 inches of sea
weed (rockweed' s dandy) . Pile on food as
shown below: cl ams frst, then another l ayer
TARPAULI N
of seaweed, l obsters, more seaweed, corn,
potatoes, oni ons, and a fnal layer of sea
weed. Cover wi th a tarpaul i n, wet burl ap, or
wet canvas ; fasten edges down with stones ,
and pi l e sand on t op to hold i n t he steam.
Let steam for 1 to 1 Y hours . Doneness
test : Open the shell of the nearest l obster. If
he' s ready, so is the whole bake.
Now open up the cl ambake wi th a l i ttl e
Yankee fanfare-pink l obsters, corn in husks,
favorful oni ons. Serve clams and l obsters
with mel ted butter (in a clam shell for real
atmosphere) . Ofer crisp relishes, cranberry
sauce, always watermelon . . . or . . .
Shore dinner for Inlanders: Some New Eng
l and frms now ship live l obsters and cl ams
to vi rtual l y all poi nts-packed i n rockweed
and all set to go, complete with package di
rections . For some, all you do is use shi ppi ng
container as a kettl e.
Royal Chinook Salmon
Popular in the Pacifc Northwest, salmon is
poached, as we do it here, baked or broiled-
The Chi nook sal mon or "ki ng" of the
species weighs from 10 to 50 pounds. Fi sh
connoisseurs wi l l want to serve sal mon wi th
the head and tai l i ntact. Allow about Y
pound for each servi ng.
Leaving the skin on for cooking, careful l y
cl ean the salmon. Wrap and ti e frml y i n a
l arge piece of cheesecloth to hold the sal
mon' s fgure. Cover and simmer, allowing
about 10 mi nutes per pound, i n water to
barely cover fsh, seasoned as fol l ows :
To each quart of water, add 1 bay l eaf, Y
teaspoon pickl i ng spices, 1 medium oni on,
sliced, 1 tabl espoon vinegar, Y teaspoon
whole peppers, and 2 teaspoons sal t.
Pl ace cooked sal mon on serving pl atter or
pl ank. Cut and carefully remove the cheese
cloth wrappi ng. With equal care, peel of
the skin without di sturbi ng the beautiful
herri ngbone texture of its bright pi nk fes h.
Garnish wi t h parsley-di pped lemon sl ices ;
serve wi th Tartare Sauce (see page 87) .
Complete your meal wi th potato sal ad or
a tossed salad, toasted buttered rolls, and
frui t or a warm apple pie for dessert.
for a crowd-heres how
Fi sh Fry
The classic outdoor picnic of the South-
Fry fsh in a heavy skillet over coals (see
recipe on page 57) . Serve with crispy little
Hush Puppies (recipe below)-so named be
cause they were originally tossed to hush the
hungry, howling hound-dogs around a fsh
fry campfre. Add potato sal ad, tomato
wedges, thumpin' ri pe watermelon, l ots of
hot cofee.

HUSH PUPPIES Don' t forget at a fsh fry.
Down South, you' d choose white corn meal-
3 cups white or yellow corn meal
1 teaspoon salt
3 teaspoon soda
3 cup chopped onion
1 3 cups buttermilk
% cup water
Combine dry ingredients and onion. Add
buttermilk and water ; stir j ust till corn- meal
mixture is moistened. Drop rounded tea
spoonfuls into deep, hot fat ( 375) (or into
skillet used to fry fsh) .
Fry till golden brown, turning once, about
2 minutes . Drain on paper towels ; serve at
once. Makes 70 to 80.
Chicken for 100
Choose 2Y2- to 3- pound fryers (ready-to
cook weight) . Split in half. Allow one chick
en half to each person.
Build a pit about 2 feet high, using cinder
blocks ( 3 rows) . For 1 00 chicken halves,
make pi t about 3Y2 feet wide ( i nside meas
ure) by 1 5 feet. After starting fre, cover pi t
with 3-foot-wide, Y2-i nch mesh wi re fencing
or metal lath. (Birds' wings will catch if
mesh is too l arge. ) Support wire wi th %- to
l -i nch pipes ( about 4 feet l ong) l ai d across
pit every 3 feet under the wi re.
Secure the wire by looping it around a
pipe pl aced horizontally at each end of the
pit. Brace these end pipes at each cor
n
er
with upright pieces driven i nto the ground.
Brush birds wi th oil, season with salt,
pepper, and monosodi um gl utamate, or:
Brush wi th this si mpl e basting sauce : For
1 00 chicken halves, combi ne 2 quarts water,
4 quarts vinegar, 4 pounds butter or marga
rine, and Y pound sal t . Heat ; stir frequently
when using.
Grill as directed for Grill- broiled Chicken
(page 52) . For fast and easy basting, veteran
New Englanders spray sauce on the birds
with a spray gun. Long-handled forks or
tongs for turni ng chickens and asbestos
gloves are fne protection for your hands .
Broil birds about 45 mi nutes to 1 hour.
Doneness test : Twist leg j oi nt . Bird is ready
if j oint comes apart easily.
Serve potato chips, coleslaw, hard rolls,
butter, hot cofee, and cranberry sauce or
this delicious Cranberry- Orange Relish:
Gri nd together in your food chopper 2
oranges and 1 pound fresh cranberries . Stir
i n 2 cups sugar, mixing well . (Or grind 2
oranges with two 1 - pound cans j ellied or
whole-cranberry sauce and omi t the sugar. )
Refrigerate several hours t o al l ow t he favors
to blend. Makes 4 cups.
Easy Ways to Cook For a Crowd
Wiener Roast
Just roast on sticks or put ' em in wire broiler
baskets (you can fx 2 or 3 pounds at a time
this way, turn j ust once) . Your crowd-ca
pacity' s unl i mited here. Put out pickles,
mustard, catsup-or try one of our toppers,
pages 64 and 6 5 .
Skilletburgers ( recipe page 62)
Double or triple t he reci pe (depending on
the size of your group)-si mmer all in a skil
l et. Let guests spoon mixture into big buns.
Have a Chuck-wagon Stew Part
Fill up Grandma' s Dutch oven with savory
Chuck-wagon Stew (recipe page 70) , or try
another of the del icious stews on pages 70
and 7 1 . Have relishes, hot rol l s, frui t or little
cherry, apple, or berry pi es .
Barbecued Turkey o r Ham
Roast a bi g turkey and whol e ham on your
barbecue (see pages 46 to 49) -serve 50 with
ease this way. Ofer easy relishes and potato
chips, or potato or tossed sal ad.
81
Barbecue time at Dennis Day' s
Singer-comedian Dennis Day grills thick,
juicy steaks for a family barbecue. Whether
it's hamburger, chicken, fsh, or steak, he
likes to glorify it with his own Hawaiian
special barbecue sauce -which he makes
"by the jug. " Try marinating meat in the
sauce for an hour before cooking, or just
brush it on as the meat sizzles on the grill
Dennis Day' s Steak Sauce
2 cloves garlic, crushed
7 cup soy sauce
X cup brown sugar
2 tablespoons olive oil
X teaspoon cracked pepper
2 small pieces gingerroot or grated fresh ginger
Combi ne all ingredi ents in j ar or bottl e. Cover ;
shake well before usi ng. Marinate steak 1 hour i n
mixture; baste frequently with sauce while broil i ng.
Barbecue sauces and marinades
Choosing t he suuce: For steaks or beef ka
bobs, select a barbecue sauce that' s fairly
rich i n oil , has plenty of good seasonings . For
pork chops or ribs, go easy on fat, use lots of
chili sauce or catsup. The sauce for l amb
chops needs oi l , garl i c. Veal and thi n steaks
that are slow in browni ng cal l for one that' s
ri ch in soy sauce to give a brown gl aze. Fish
and chi cken need a delicatel y seasoned sauce
-mostly oil and herbs.
Murinudes and bas t i ng sutt ees: Mari nades
are sauces used to give fl avor and tenderize
meats . In some reci pes, you l et the meat
stand in the marinade about an hour before
cooking, in others, as sauerbraten, up to a
day or two. This gives the acid-l emon j uice,
vinegar, tomato, or sour cream-a chance to
penetrate the meat .
A basting sauce i s brushed on whi l e the
meat is cooking, to prevent dryness and give
distinctive favor to the outside of the roast
or steaks .
Marinades are l ikely to be thinner and
more highl y seasoned than basting sauces
Sauces for steaks and hambur
g
ers
Tomato Barbecue Sauce
Keep this simple, tasty sauce in mind for
hamburgers, franks, and steaks-
tomato sauce
Y cup chopped onion
% teaspoon salt
Dash pepper
2 teaspoons sugar
2 dashes Tabasco sauce
Combine all ingredients . Cover ; si mmer
sl owl y til l onion is tender, about 30 mi nutes .
Makes about 2 cups .
Make ahead ; keep in covered j ar in re
frigerator, all set to go.
which have a high proporti on of oil , but the
same sauce may serve as both a marinade
and a basting sauce.
Use tomato-y sauces for meats such as
burgers or steaks whi ch require short cook
ing ti mes . The long cooking periods and
high temperatures of rotisserie roasting cal l
for oil and seasonings .
Neut tri ck: Use a narrow pai ntbrush to
"pai nt" butter or margarine on meats or
vegetabl es before grill i ng. For easy- on, give
barbecue sauce i ts own speci al pai nt brush
saves time i n swishing i t on, basti ng.
Expert ' s seasonings: Have adventure wi th
your own combi nations . Swap i deas wi th
other outdoor chefs . Outft your barbecue
shelf wi th Worcestershire sauce, Tabasco
sauce, bottled barbecue sauce, soy sauce,
meat sauce, l i qui d smoke, kitchen bouquet,
horse-radish, catsup, chili sauce, tomato
s auce . . . seasoned sal ts such as garl ic,
celery, bl ended herbs . . . monosodium
gl utamate . . . fresh pepper, herbs, spices .
Mushroom Steak Topper
The crowning glory for broiled beef-
Y pound mushrooms
Enriched four
or margarine
Y teaspoon soy sauce
Salt and pepper
Wash the mushrooms m smal l amount of
water ; don' t soak or peel . Cut of tip of stem.
Leave mushrooms whol e or sl i ce.
Sprinkle l i ghtl y wi th four. Cook, covered,
in butter over l ow heat til l tender, about 8
to 1 0 mi nutes, turni ng occasi onal l y.
Add soy sauce and season wi th sal t and
pepper to taste. Serve wi th broiled steak.
Makes about 4 servings .
83
84
Miscellaneous meat sauces to accent favors
Western Hot Sauce
7 cup butter or margarine
1 tablespoon catsup
2 tablespoons chopped green onions
1 Y tablespoons Worcestershire sauce
3 tablespoons meat sauce
teaspoon seasoned salt
Dash pepper
Dash paprika
Melt butter ; then add remaining ingredients .
Heat . Serve with broiled steaks or burgers.
Cream Horse-radish Sauce
Rich and zesty-just right with roast beef or
ham-
1 cup heavy cream, whipped
7 cup mayonnaise
cup horse-radish
1 teaspoon salt
Dash cayenne
1 teaspoon prepared mustard
Combine all ingredients . Beat j ust enough
to blend. Keep in refrigerator. Makes 2 cups.
Zippy Frontier Sauce
Y cup white vinegar
1 tablespoon chopped onion
cup butter or margarine
1 tablespoon chili sauce
1 teaspoon brown sugar
2 tablespoons meat sauce
1 teaspoon salt
teaspoon pepper
1 teaspoon poultry seasoning
Combi ne all i ngredients ; heat. Brown pork
chops in hot fat . Brush with sauce. Bake i n
slow oven (325) 17 hours . Baste with s auce
several times during baking. Turn chops
once. Makes pork chops a barbecue s pecial ty.
Hot Mustard Sauce
Try this with grilled fsh or ham-
Mix Y teaspoon dry mustard, Y teaspoon
enriched four, and } teaspoon salt in dou
ble boiler ; add 2 beaten egg yolks ; beat wel l .
Slowly add% cup scalded mil k ; cook and
stir till thick; add 2 tabl espoons l emon juice.
Sauces especially designed for barbecued chicken
Savory Chicken Barbecue Sauce
Y cup salad oil
1 cups water
1 clove garlic, crushed
1 Y teaspoons sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon pepper
Dash cayenne
1 teaspoon Tabasco sauce
Combine all i ngredients . Simmer 30 min
utes. As the chicken broils, brush it frequent
ly with the sauce.
Spicy Bar-B-Q Sauce
Expert favor-blending for chicken, burgers,
short ribs-
% cup chopped onion
7 cup salad oil
%cup catsup
%cup water
7 cup lemon juice
3 tablespoons sugar
3 tablespoons W orcestershe sauce
2 teaspoons salt
7 teaspoon pepper
Cook onion in sal ad oil till tender but not
brown. Add remaini ng i ngredients. Simmer
15 minutes . Use as basting sauce and to
serve with the meat.
Want to be famous for a specialty? Make it barbecued ribs
-juicy, tender, here all set for serving. Success secret is
the barbecue sauce. Choose your favorite from recipes below
Sauces to bring out the best in savory ribs
Warren's Barbecue Sauce
For delicious ribs-it's the best we've ever
tasted!-
1 cup catsup
1 tablespoon Worcestershie sauce
2 or 3 dashes Tabasco sauce
1 cup water
X cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
Combine all ingredients . Heat to boiling.
Let simmer 30 minutes. Makes enough sauce
for basting 4 pounds loin back ribs .
Ranch Barbecue Sauce
The perfect go-with for ribs, Western-style-
1 cup catsup
cup Worcestershire sauce
1 teaspoon salt
Dash Tabasco sauce
1 cup water
Combi ne all ingredi ents ; heat to boiling;
simmer 30 mi nutes . If sauce gets too thick,
add small amount water. Use to baste ribs .
Buckaroo Bar-B-Q Sauce
Rich, tangy, easy-t-make. Use on ribs, pot
roast, or add to cooked, crumbly ground beef-
2 tablespoons fat
1 tablespoon Worcestershire sauce
1 cup water
7 cup catsup
1 8-ounce can (1 cup) seasoned tomato
sauce
Cook onion and cel ery in hot fat till soft and
yellow. Add remaining i ngredients ; mi x
thoroughl y. Makes 2 cups, enough to barbe
cue 4 pounds spareri bs.
Onion Sauce
A specialty with beef short ribs-
Brown 2 tablespoons sugar in 1 tablespoon
fat ; add 2 medi um onions, sl iced ; cook til l
almost tender. Add 1 tabl espoon enriched
four ; brown slightl y.
Add 1 cup canned, condensed bouillon, 1
tablespoon vi negar, sal t to taste; cook til l
smooth. Makes about 2 cups.
86
Basting sauces-fx early and keep on hand
All-purpose Basting Sauce
Some experts use this sauce for basting all
meats and poultry, and for "painting" meats
on rotisserie-
Y cup salad oil
Y cup lemon juice
Y cup wine vinegar
cup soy sauce
Y teaspoon monosodium glutamate
Combi ne ingredi ents . Add sal t, fresh-ground
pepper, and herbs to suit yourself. Keep i n
covered j ar i n refri gerator, all set to go.
No-cook Barbecue Sauce
You' ll like this in winter, too, for an easy
oven barbecue-delicious with lamb-
1 cup mayonnaise
1 6-ounce can ( % cup) tomato paste
cup vinegar
1 tablespoon chopped onion
1 teaspoon salt
Y teaspoon pepper
Y teaspoon cayenne
to Y teaspoon Tabasco
Combi ne all i ngredi ents ; blend wel l . This
sauce may be used as a basting sauce. ( I t
will keep several weeks i n t he refrigerator. )
Makes 2 cups .
Here's real barbecuefavor!
Just brush it on with a pastry brush.
Thread good, meaty loin back ribs on the
spit and treat to occasional bastings with a
spicy sauce. Fix ribs this way and they' ll
be brown, crisp, and luscious. Try any of
the sauces above. In an electric rotisserie
like the one shown at right, cooking takes
j ust an hour as the spit turns automati
cally. Makes your barbecue meal so easy!
Smoky Basting Sauce
Hickory-smoke favor from a bottle is right in
the sauce-
1 cup vinegar
Y cup salad oil
Y cup liquid smoke
2 tablespoons grated lemon peel
cup lemon j uice
2 bay leaves
Combi ne all i ngredi ents ; bring to boiling.
Use to baste burgers or chops occasi onal l y
while cooki ng. Makes 2 cups .
Easy Basting Sauce
Just the right favor bite for outdoor specials,
and speedy, too! It' s ready in no time-
Y cup catsup
2 tablespoons honey
2 teaspoons kitchen bouquet
Dash Tabasco
Combi ne all ingredi ents ; mix thorou5hly.
Use sauce immediately, or store i t i n the re
frigerator ti l l needed.
Use to baste burgers, steaks, chops, kabobs
duri ng broil i ng. Makes % cup.
Easy-to-make sauces for barbecued fsh
Tartare Sauce
Everyone's seafood favorit-
1 cup mayonnaise
7 teaspoon grated onon
% cup sweet-pickle relish
% cup chopped green olives
1 tablespoon chopped capers
1 teaspoon chopped parsley
.alt to taste
Blend mayonnaise, oni on, and vi negar. Add
remaining ingredients and mi x. Makes about
1 Y cups.
Hurry-up Tartare Sauce
Simply stir piccalilli right from the j ar i nto
mayonnaise . . . or . . .
Combine 1 cup mayonnaise, 1 teaspoon
grated onion, 1 tablespoon minced dill pick
le, 1 teaspoon minced parsley, and 1 tea
spoon chopped pi mi ento.
Lemon-Butter Sauce
Combine Y cup butter or margarine,
melted, 2 tablespoons lemon j uice, and 1
tablespoon chopped parsley. Makes a good
basting sauce or go-with for fsh.
Creole Sauce
Adds the full, rich favor of old Louisiana
cooking-
7 cup chopped onion
7 cup chopped green pepper
1 1-pound can (2 cups) tomatoes,
drained
2 tablespoons chopped pimiento
1 tablespoon sugar
7 teaspoon salt
7 teaspoon pepper
Cook onion and green pepper in salad oil till
tender but not brown. Add remai ni ng in
gredients . Boil gently about 20 mi nutes or
till thick. Makes about 2 cups .
Pimiento Sauce
Snappy sister to a tartare-
. cup mayonnaise
1 tablespoon catsup
2 teaspoons lemon j uice, fresh, frozen,
or canned
2 teaspoons horse-radish
. teaspoon paprika
Combi ne ingredients and chill thoroughly.
Serve with fsh. Makes cup.
Deep Sea Sauce
A favor perk-up for broiled or fried fsh-
1 tablespoon butter or margarine
1 tablespoon enriched fou
3 tablespoons water
1 teaspoon vinegar
2 tablespoons chili sauce
1 tablespoon chopped pimiento
7 teaspoon minced onion

3 tablespoons mayonnaise
Mel t butter ; add flour and sti r over low heat
till lightly browned. Add remaining ingredi
ents except mayonnaise.
Cook till thick, stirring constantly. Blend
in mayonnaise. Makes cup.
Peppy Seafood Sauce
A praise-winner for dunking shrimp!-
% cup chili sauce
2 tablespoons lemon j uice, fresh, frozen,
or canned
1 . tablespoons horse-radish
7 teaspoon grated onion
2 drops Tabasco
Salt to taste
Combi ne i ngredients and chi ll thoroughl y.
Serve wi t h shri mp. Makes about Y cup.
87
88
Marinades to favorize,
tenderize your meats
How to marinate rump roast
Pictue above, it' s in the bag!
Picture right, it's in the bowl !
Th is a less-tender cut-best
to marinate 2 or 3 days in the
refigerator before roasting. If
in bowl, turn meat occasional
ly. If meat is in plastic bag,
place on tray and turn the bag
Flavor guide for BARBECUE SEASONINGS
Hamburger patties: Fried chicken: Use
Meats Enhance the favor with paprika with gusto. For
Poultry
basil. Or try seasoning herb favor, roll in four,
with curry powder, then sprinkle with thyme
Fish
Worcestershire, Tabasco, and marjoram; fry.
garlic salt, horse-radish.
Green beans: Perk Tossed salad:
Salads
up this old stand-by Transform those greens
with thyme or a pinch in to a chef's delight ...
Vegetables
of garlic salt. add curry powder to an
oil-vinegar dressing (but
with caution).
Scrambled eggs: Cottage cheese: Add
Eggs Sprinkle lightly with onion salt, dill, or
Cheese
savory or tarragon. caraway seed, as you like.
Or season with
Breads
Worcestershirc before
cook mg.
Marinade for Rump Roast
2 Y cups vinegar
2 Y cups water
3 onions, sliced
1 lemon, sliced
12 whole cloves
2 or 3 bay leaves
6 whole black peppers
1 Y tablesp0ons salt
Combine i ngredients ; let stand at room tem
perature for several hours . Then add meat.
For a mild favor, l et stand 24 hours in
refrigerator; then have at room temperature
4 hours before roasti ng. Keep in refrigerator
for the next roast.
Chinese Marnade
1 teaspoon ground ginger (or fresh,
if available)
1 teaspoon monosodium glutamate
1 tablespoon sugar or molasses
Y cup soy sauce
U cup salad oil
3 cloves garlic, minced
Combine ingredients in glass or pottery bowl.
Let stand 24 hours at room temperature.
Makes marinade for 2 to 3 pounds meat.
Lamb chops: Sprinkle Beef stew: Add subtle
with dill seed; broil to favor with basil. Or
perfection. Or give them simmer with mixed
a gourmet touch with a vegetable fakes.
dash of marjoram.
Baked potatoes: Eggplant dishes: Add
Sprinkle dill seed into just enough basil or
the opening of baked thyme to enhanc the
potato ... mmm, good! delicate eggplant favor.
Or top crest of potatoes
with rosemary or basil.
Cheese spread: Deviled eggs: Use
Season snappy soft savory or tarragon and
cheese with thyme and mustard for peppy
celery salt-a favor.
complement to any
ctacker.
Tomato-juice
cocktail: Try a pinch
of dill seed-that's
something! Or use a
bit of oregano.
Conson1me: Add dash Avocado spread: Mix Cherry Pie: Add a
dash of mace or nutmeg
for top favor.
Appetizers
Desserts
of allspice or savory. in dill seed. Serve with
potato chips.
Go-tender Marinade
Y cup chopped onion
Y cup lemon juice, fresh, fozen,
or canned
> cup salad oil
Y teaspoon salt
Y teaspoon celery salt
Y teaspoon pepper
Y teaspoon thyme
Y teaspoon oregano
Y teaspoon rosemary
27 pounds Y-inch chuck,
round, or fank steak
Combine all ingredients except steak. Mari
nate steak 4 or 5 hours, turning several
times. Cook on grill over hot coals to done
ness you like. Baste with marinade during
broil ing. Makes 4 servi ngs .
Beef Marinade
For memorable kabobs, give husky cubes of
beef this pep-up; then roast to perfection over
charcoal fre-
Y cup salad oil
> cup vinegar
> cup chopped onion
1 teaspoon salt
Dash pepper
2 teaspoons meat sauce or
W orchestershire sauce
2 pounds lean beef round or chuck,
cut in l-inch cubes
Combine all i ngredients except meat, mi x
well . Add meat and let marinate 1 to 3
hours . Skewer meat and roast 6 to 8 mi nutes
on each side. Makes 6 servings .
Garlic and Sour-cream
Marinade
1 cup sour cream
1 tablespoon lemon j uice, fresh,
fozen, or canned
2 cloves garlic, crushed
Y teaspoon salt
% teaspoon white pepper
% teaspoon celery salt
Y teaspoon paprika
Combine all t he ingredients . Pour over un
cooked frying chicken ( disj ointed) , covering
all pieces . Let stand overnight i n refrigera
tor. Now chicken' s ready to broil or fry.

Use this for extra-special steak, too. I t' s
really delicious !
89
Monosodium glutamate brings out natural favors of meat, poultry, fsh, vegetables. Just add with other seasonings.
Fish fllets: Sprinkle Fish sauce: Add some Pori' chops: Sprinkle Roast pod': Blend Baked ham or corned
with marjoram or tarragon or tarragon lightly with sage or marjoram and savory; beef: Stud with whole
tarragon before baking vinegar for a delightful thyme. Or add a shake add to your basting cloves; or add mustard
or broiling. tang; stir in capers. of cinnamon. sauce. Or use rosemary and ground cloves to
and a dash of garlic salt. honey for a glaze.
Coleslaw: For a special Peas: Drop in mint Potato salad: Season Squash: While it Spinach: As it cooks,
treat, sprinkle with fakes or leaves, a pinch with plenty of celery simmers, add a pinch sprinkle on rosemary,
caraway or dill seed. of savory, or dash of seed. Or for subtle of marjoram. Or, as it marjoram, or tarragon.
Season with a little nutmeg while they favor, cook potatoes bakes, shake on some Or add a dash of herb-
garlic vinegar. are simmering. with a bay leaf and onion. cinnamon. favored wine vinegar.
Cheese cassmoles: Cream cheese: Blend Pizza: As an Italian Ctoulons: Toss toasted Ftench bread: Slice
Season with sage in basil or parsley fakes touch, sprinkle on bread cubes in melted loaf or hard rolls; spread
or marjoram. for refreshing favor. oregano and basil before butter seasoned with on butter blended with
Spread on rye. baking. onion salt, marjoram, garlic salt, mustard, or
and basil. poultry seasoning. Wrap
in foil; heat.
Apple or Peach Pie: Grapefruit: Sprinkle Pineapple: Top slices Baked apples: Core Pears: Dot fresh or
Add cinnamon to pastry halves with ginger and with cream cheese, add and fll with brown canned pears with
for a favor pick-up. shredded coconut. a shake of cinnamon, sugar and stick butter; sprinkle with
powdered cloves ; then cinnamon. sugar and cinnamon,
broil. then broil.
Mile- long Sandwiches to match outdoor appeti tes
Cool it on a
skewer!
Rancher's Shish-kabobs (right, opposite)
Hefty squares of marinated lamb wrapped in bacon. Big boys
with big appetites, take note!-
Cut l amb in 1 Y- to 2-inch cubes. Let l amb stand 1 hour i n
Tangy Marinade as di rected below. Remove meat and wrap
each cube with bacon.
Thread skewer with meat cubes, smal l whole onions, pi tted
ripe olives, and green-pepper wedges. Cook 4 to 5 inches from
heat 1 5 mi nutes ; turn and cook about 1 5 mi nutes longer.
Brush wi th Marinade whi l e cooki ng, if desired. Add tomato
quarters to end of skewer for the last few mi nutes of cooking
ti me. They need very l ittl e gril l i ng.
Tangy Marinade: Combi ne % cup hot water,
Ys
cup soy
sauce, ; cup honey, 2 tabl espoons salad oil , 2 tabl espoons
l emon j uice (fresh, frozen, or canned) , and 4 cloves garlic,
crushed. Makes about 1 Y cups.
Mile-long Sandwiches
Cut frankfurters in fourths . Thread one end of bacon slice
on skewer and weave over and under chunks of frankfurter and
pi neappl e as you alternate them on the skewer. Repeat.
Cook 4 to 5 inches from heat about 1 5 mi nutes, turni ng fre
quently. Open a coney roll and scoot of as many pieces of hot
dog and pineappl e as you can eat. On with the catsup.
The stick pi ctured holds food for three sandwiches. Use
short skewers for indi vi dual servi ngs .
Picnic Piggies
Stri ng skewer with brown-and-serve sausages, peach halves
with a cherry in center ( be sure skewer goes through the cherry,
too) , and mushroom caps.
Brush generously wi th mel ted butter or margari ne. Cook 4
to 5 inches from heat for 5 mi nutes on each side.
Serve with crisp, toasted rol l s. A quick breakfast or brunch
cookout your famil y will go for.
Picnic Piggies-let small fry "s tring" their own
Kabob barbecue for the crowd
Look below for the trick of having everything ready
to eat at the same time. String the meat, tomatoes,
onions, or what-have-you on separate skewers-and use
jumbo size, of course.
Then you can start grilling foods that need the long
est cooking frst, add the other skewers later.
Serve corn on the cob and rolls in heatproof dishes
so they can keep warm at the side of the grill. Put
relishes on a nearby table, away from the heat.
91
Grill-bound
shish-l(abobs
Delish-kabobs
6 l-inch lamb steaks, cut in l-inch cubes
1 pound salami, cut in l-inch cubes
7 cup salad oil
3 tablespoons soy sauce
17 teaspoons sugar
} teaspoon pepper
2 large onions, sliced
Arrange l amb and sal ami cubes alternately
on 6 skewers . Place in shallow pan. Combi ne
garlic, sal ad oi l , soy sauce, vinegar, sugar,
and pepper ; pour over skewered meat. Top
with onions. Cover ; let stand in refrigerator
several hours or overnight .
Broil kabobs over hot coal s about 1 5 mi n
utes, turning frequently. Cook onions in re
maining sauce till golden; serve with kabobs.
Makes 6 servings.
Vagabond Kabobs
For good food in a hurry-
Remove skin from ri ng-style Bol ogna. Cut
Bologna in 1 7-inch sl i ces . Thread skewer
with Bol ogna, thick onion sl ice, and chunk
of dil l pi ckl e. Repeat .
Brush with mel ted butter or margarine.
Cook 4 to 5 inches from heat 15 mi nutes ;
brush wi th butter and turn ; cook about 1 5
minutes l onger.
Scoot food of onto pl ates or i nto big,
toasty coney roll s, de luxe hobo style.
Dad' s Delight
Cut beef, round or s i rloin, i n 1 - to 1 7-
inch cubes . ( I f you choose round, frst pierce
cubes with fork and sprinkle with meat
tenderizer accordi ng to l abel di rections . )
Let meat stand i n Beef Mari nade (page
89) at l east 2 hours, turning occasi onall y.
String on a long skewer a whole fresh
mushroom, a cube of beef, and a 7-i nch
sl i ce of cucumber. Repeat, saving room at
end of skewer for tomatoes.
Place skewers 4 to 5 inches from heat ;
cook about 2 5 mi nutes, turning frequentl y
and basti ng often wi th the Beef Mari nade.
The l ast 5 mi nutes of cooki ng, when the
meat is al most done, add smal l tomatoes to
the end of skewer. Two pounds beef cubes
make about 6 servings .
Copany Cookout-
folks need no
extra coaxing
to join the fun
Company Cookout
A gay party kabob-and talk about tantaliz
ing favor! Cut ham cubes to suit your ap
petite-ladylike tidbits or he-man size-
Cut cooked or canned ham in 1 - to 17-
inch cubes. Before fll i ng skewer, run i t
through a piece of suet so food sl ides of
easily when done. String ham cubes on
skewer wi th canned spiced crabapples, pi ne
appl e chunks, and canned sweet potatoes.
Cook 4 to 5 inches from heat about 30
mi nutes, or until warm throughout, turning
occasional l y and brushing with Ham Glaze:
Mel t 2 tablespoons butter or margarine; add
3 cup brown sugar and 3 cup pi neapple
syrup. Bring to a boil. Makes 7 cup.
Dad's Delight for
man-sized appetites
Tall -teen Wienies
Plump wieners flled with sharp cheese and
laced shut with bacon strips. Mm-mm, Good!
The crowd will love these-
Spl i t wieners lengthwise and stuf wi th
sharp process American cheese. Wrap bacon
strip around each wiener, securing ends of
bacon with toothpick. On skewer, stri ng a
small canned or cooked potato, wedge of
green pepper, wiener, and slices of sweet
pickl e. Repeat.
Brush potato with mel ted butter or mar
gari ne. Cook with cheese side down, 4 to 5
inches from heat, about 5 mi nutes ; brush
potato with melted butter, turn cheese side
up and cook 5 mi nutes l onger.
Key West Kabobs
Shrimp and scallops on skewers; zesty soy
sauce for stepped-up favor-
Marinate cleand fresh or frozen ( thawed)
shrimp ( about 1 pound) and fresh or frozen
scallops (1 1 2-ounce package) , for 1 hour i n
Soy Basting Sauce as directed bel ow.
Alternate scallops, l arge stufed green
olives, lemon wedges, and shri mp on oiled
skewers . Brush generously with Soy Basti ng
Sauce before broiling and frequentl y whi l e
cooking t o keep shri mp and scal l ops mois t .
Cook 2 to 4 inches from heat 2 to 3 mi n
utes on each si de. Broi l j us t l ong enough to
brown scallops ; overcooking toughens them.
Best Hot-dog Kabobs
Smoky favor, indoors or out-
1 pound (8 to 10) frankfrters, cut in
1-inch slices
1 cup l-inch slices celery
1 cup l-inch slices onion
1 cup l-inch squares green pepper
1 recipe Soy-sauce Marinade

6 skewers
Soak the frankfurters and vegetables at room
temperature for 3 hours i n this Soy-sauce
Marinade: Combi ne Y cup soy sauce, Y cup
catsup, > cup sal ad oil , cup vinegar, 1
teaspoon thyme, and 1 teaspoon prepared
mustard.
Al ternate the meat and vegetabl es on
skewers . Broil 5 mi nutes on each side, brush
i ng occasi onal l y with Soy-sauce Mari nade.
Makes 6 servi ngs .
Serve wi th addi ti onal sauce. Makes 4 to 6
kabobs.
Soy Basting Sauce: Combi ne ; cup soy
sauce ; ; cup sal ad oil ; ; cup lemon j uice,
fresh, frozen, or canned ; 7 cup minced
parsley; Y teaspoon salt, and dash pepper.
Makes % cup.
Skewer your shrimp
in "shrimp-kin"
style, as shown at
right. Pair ' em
just turn the second
upside down and
reverse its direction
Easy- to- tote, easy- to- fx Vagabond Kabobs -ideal for a picnic
93
94
Grease skewer for kabobs by running through
piece of suet-kabobs wil slip of easier.
For e)tra favor, run through garlic clove
For kabob sandwiches: String cubes of meat
on skewers. Broil quickly. Slide meat of
skewers into hollowed-out, buttered buns
Extra- good shish-kabob specials
Here' s an easy-does-it family supper. It features salami
sausage kabobs, needs no cooking. For kabobs, skewer
tiny pickled or cooked onions, green-pepper strips, fold
ed salami slices, tomato quarters in a row. Arrange ka
bobs between bean-flled mufns. Serve with crisp, tossed
salad. For a sturdier meal, add individual pots of beans
Supper-on-a-skewer
Cut 1 pound of bi g Bol ogna and Y pound
Swiss cheese i n l- i nch cubes . Cut bi g di l l
pickles i n l-i nch sl ices.
Alternate cubes of Bol ogna, cheese, and
pickle on oiled skewers . Baste with Barbecue
Sauce (recipe bel ow) and roast over coals
1 5 mi nutes, turni ng frequentl y.
Barbecue Sauce: Combi ne 1 cup chi l i sauce
or catsup, 2 teaspoons vinegar, 2 teaspoons
prepared mustard, Y teaspoon Worcester
shire sauce, and 2 t ablespoons French dress
i ng; heat t o boi l i ng.
Meat on a Stick
A Hawaiian treat, famuus in the Islands-
Cut 1 Y pounds beef, veal , or l amb in 1 Y
inch cubes . Combi ne 1 teaspoon dry mus
tard, 1 teaspoon chili powder, Y teaspoon
ground ginger, Y cup fnely chopped oni on,
1 teaspoon turmeric, 1 Y teaspoons sal t, Y
teaspoon coriander, 3 to 4 tablespoons l emon
j uice, and 1 teaspoon honey. Pour over meat .
Let st and 1 to 2 hours at room tempera
ture. Thread meat on skewers . Broil about
20 to 25 mi nutes, turni ng often on grill or
rotati ng skewers .
Chapter 4

Nothing humdrum here. You learn the art of roasting
corn, the fun of foil-baking potatoes. Be sure to choose at
least one recipe to make your specialty. How about
old-fashioned baked beans? Or French-fried onions?
96
Forl( into fufy piping-hot
Iaed poIaIoe-
Rosin Potatoes are superb! They're
extra fufy and mealy because hot
rosin drives out steam as they cook.
This rosin potato baker comes with
rosin, a rosin kettle, fre pot, ther
mometer, wire loop, and grill top.
Rosin Potatoes
Start the fre i n rosi n pvtato baker 2 hours
before serving ti me ( i t takes about 1 hour
for rosin to melt, and 1 hour to bake pota
toes) . When rosin melts enough to put ther
mometer in, cl i p it on si de of rosin kettle.
Scrub potatoes ; dry t horoughly.
When rosi n i s completely melted and tem
perature i s 275 to 375, carefully slip pota
toes i n. (The rosin will look as if i t i s boiling
when potatoes begi n to cook-actually the
bubbles are steam forced out of potatoes.
That' s what makes rosi n potat oes so fufy. )
Potatoes wi l l foat when a l ittle over half
done. Allow about 1 hour for medi um po
tatoes cooked at 300 .
Pop on a pat of butter,
then a luscious
sour- cream topper and
"extras. " Let' s eat!
Fit for a gourmet, these snowy .
crisp-jacketed potatoes! Bake
them on the grill or right in the
coals. Or experiment with a ros-
in potato baker!
Chef's tip: Use a fork to make
crisscross in baked potato, then
press ends and push up the fuf.
(Protect hands with paper tow
els or potholder when potatoes
are hot-of-the-coals. )
Round up a choice of toppers
-butter to melt deep down,
chopped green onions, tangy
sou cream, and crisp bacon bits.
Another time, pass shedded
cheese or a sour-cream dressing.
When potatoes are done, l ift out wi th
wire l oop or tongs. Wrap each i n alumi num
foil or newspaper, twi sti ng at ends . Pota
toes shoul d stand 10 mi nutes before servi ng,
but may wai t as l ong as an hour.
Wi th fork, sl i t potato through foil or pa
per, push open, pi l e on the butter.
(Try rosi n- baked sweet potatoes, too. )
Hobo Spuds
Scrub frm, medium-size baki ng potatoes .
Sl i p three or four potatoes in a tall cofee
can. Put on l i d loosely.
Lay can on grill over low heat ; roll oc
casionally. Bake ti ll potatoes are tender.
Cut crisscross i n top of each wi th fork. Sea
son and pop i n butter, chopped onion.
Silverplated Potatoes
Choose frm, medi um-si ze baki ng pota
toes (or yams or sweet potatoes) .
Scrub potatoes and brush wi th salad oil .
Wrap each in a square of alumi num foil,
overl appi ng the ends.
Bake 45 to 60 mi nutes on the grill ( about
twi ce as long if hood is down) or right on
top of the coals . Turn potatoes occasionally
( unless hood i s down) .
Give them the pi nch test for doneness .
When ready, fork open and push ends to
fuf, as shown above. Season, and serve.
Extra-special-pass thi s tangy topper:
Baked Potato Pep- up: Combi ne 4 ounces
blue cheese, crumbled (about 1 cup) , 7 cup
sour cream, 2 tablespoons chopped chives .
Plugged Potatoes
With an appl e corer, cut a lengthwise
plug i n a baking potato-remove plug and
cut of end, l eavi ng 7 i nch.
Pour a spoonful or two evaporated milk
i nto hole i n potato ; repl ace the 7-i nch
plug. Brush each potato wi th salad oil and
wrap i n al umi num foi l .
Grill-bake unti l tender.
Foiled Potato Slices
Scrub potatoes . Cut each potato i n 3 l ong
sl i ces and brush wi th mel ted butter or mar
garine. Season. Reassembl e potato ; wrap i n
doubl e thickness of al umi num foi l . Bake as
for Silverplated Potatoes .
Potatoes on Totem Poles
String scrubbed small potatoes on skew
ers . Stand them upright in a tall can (from
frui t juice or cofee) of boi l i ng sal ted water.
Cook till tender.
Remove from can. Brush with oil, melted
butter, or margari ne. Spri nkle with salt and
pepper. Serve pronto.
Cowboy Potatoes
Make these good little crusty-browns in an
open skillet. They're cooked in the jackets
frst for extra-good favor-
Scrub potatoes thoroughl y. Cook in jack
ets in heavily salted water ( 3 tablespoons salt
to 1 quart water) . Drain ; peel potatoes .
Season with sal t and pepper. Brown well
i n hot bacon fat over medi um heat . Keep
turning potatoes careful l y so they get crusty
brown all around.
Sldll et Potatoes
Spuds the way outdoor fans like them-
Pare 6 medi um potatoes and cut in Y
inch cubes. Mel t 73 cup fat in a heavy skil
let. Add potatoes .
Fry quickly, turni ng often with a wide
spatul a till crisp and golden brown, about
20 mi nutes. Season wi th sal t and pepper to
taste. Makes 6 servings .
Tip for outdoor cooks
Use tall cofee or j uice cans for cooking
Potatoes on Totem Poles (see recipe be
low). Try baking potatoes in cans, too
(diections on page 97) . If the cans get
smoky over the grill, just throw them
away. Keeps dishwashing at a minimum
Easier-than-falling-of -a-log
French Fries
With beverage-can opener, punch hole in
top of can of French fries or shoestri ng pota
toes . Pl ace can on grill and roll occasi onal l y
as i t heats. Open and serve. Di tto for French
fried onions .
Sizzling French Fries
Place thawed, frozen French fries i n corn
popper. Shake over heat until piping hot .
Spri nkl e wi th s al t .
Firepl ace Potatoes
4 cups diced cooked potatoes
(about 6 medium potatoes)
2 cups sliced onion
3 teaspoon salt
teaspoon pepper
cup fat
Combi ne potatoes, onion, parsley, and pi
miento. Add seasoni ngs . Brown i n hot fat
until golden brown and cri sp, turning oc
casional ly. Makes 6 servings.
Duchess Potatoes*
Season hot mashed potatoes wi th butter,
salt, and pepper ; add only enough hot milk
to make them fufy.
Add egg yol k; beat well . With tabl espoon,
drop mounds of potatoes on plank, cl ose to
edge s o wood won' t scorch. Brush wi th mix
ture of 1 slightly beaten egg whi te and Y
teaspoon paprika.
Di p 2 forks i n egg-white mixture and draw
each mound to poi nt. Brown on plank i n
oven. ( For fancy potatoes, put t he mi xture
through a pas try tube. )
carry out
Scalloped Potatoes Supreme*
8 medium potatoes pared and
sliced (2 quarts)
X cup chopped green pepper
X cup minced onion
2 teaspoons salt
Dash pepper
mushroom soup
1 cup milk
Al ternate l ayers of potatoes, green pepper,
and onion in greased 2-quart baking di sh.
Combi ne seasonings , mushroom soup, and
mil k; pour over the potatoes. Cover and
bake i n moderate oven (350) 1 Y hours or
till done. Makes 8 servings .
Scalloped Ham 'n Potatoes*
Always a family favorite. Easy to fx-
2 tablespoons enriched four
1 7 teaspoons salt
X teaspoon pepper
mushroom soup
7 cup milk
6 cups sliced uncooked potatoes
X cup chopped green pepper
X cup chopped onion
1 slice smoked ham, 7 inch thick
Combi ne flour, sal t, and pepper ; slowly sti r
in soup and mi l k. Heat to boil i ng.
Combi ne potatoes, green pepper, oni on,
and pi miento ; pl ace i n greased 2-quart cas
serol e. Pour soup mi xture over. Mi x l ightly.
Cut ham i n serving pieces ; pl ace on top of
casserole or bury i n potatoes .
Bake covered in moderate oven (350) 45
mi nutes ; uncover and bake 45 mi nutes long
er. Garnish with hot canned mushrooms, if
desired . Makes 6 to 8 servi ngs .
Scalloped Ham ' n Potatoes -a hearty, one-dish-meal favori te
Ham cooks with potato slices in creamy mushroom soup. Bits of pimiento and green pepper
add dash, color. Buy ham in potatoes to bake, then lift to top for serving. Keeps meat moist
99
Roastin' Ears, Indian Style
Turn back husks and stri p of si l k. Lay
husks back i n posi tion. Li ne ears up on gril l
over hot coal s.
Keep turning ears frequentl y 15 to 20
mi nutes, or ti l l husks are dry and browned.
( Corn will l ook sun-tanned. For browner,
sweeter corn, conti nue roasting it to sui t
your own taste. )
To serve, break of husks . Now, on with
pl enty of butter, sal t, and pepper.
Yankee- style corn on the cob
Real fresh corn favor! Steam tender ears atop
green husks. Line heavy kettle with washed
husks; don' t dry them-clinging drops of wa
ter make the steam. Lay ears on husks. Cover
tightly. Steam over a low fre for 20 minutes
Succotash
Roast corn Indian
style-in the husks
Real roastin' ears. Roast
them over hot coals till husks
are dry and browned (see rec
ipe below) . Corn will have
a caramel taste, kernel tips
will be tafy color. Better
fx plenty ' cause folks will
be back for seconds. Have
lots of butter ready. For a
handy way to serve it:
"Paint" on melted "gold"
with a pastry brush (see
bowl in the pictue at left)
Corn and Limas in a green-and-gold favorit
2 cups fresh corn, cooked and drained
2 cups fresh Limas, cooked and drained
Salt and pepper
. cup light cream or top milk
Combi ne al l i ngredi ents in double boiler;
heat t horoughl y. Makes 6 servings .
Foil- roasted corn
Spread corn with butter, sprinkle with salt
and pepper, then wrap it securely in aluminum
foil. Roast for 15 to 20 minutes over hot coals,
or bake in hot oven (400) 15 to 30 minutes,
depending on size of ears. Turn several times
101
Outdoor wa
y
s with corn
Golden Hominy Scramble
Or serve the hominy plain-just heated m
bacon or ham drippings-
4 slices bacon, chopped
1 1-pound can (2 cups)
hominy, drained
4 well-beaten eggs
1 teaspoon salt
teaspoon pepper
Fry bacon unti l crisp; remove. Lightly
brown hominy in bacon dri ppings ; add eggs
and cook till eggs are just set. Season to
taste; add bacon. Makes 6 servings .
Corn Flapj acks
1 cups cut, fresh corn* (3 to 4 ears)
2 well-beaten egg yolks
Y teaspoon salt
Dash pepper
2 teaspoons light cream
1 teaspoon butter or margarine
2 tablespoons fne cracker crumbs
2 stif-beaten egg whites
Blend together the corn, egg yolks, sal t, pep
per, cream, butter, and cracker crumbs .
Fold i n stif- beaten egg whites .
Drop batter by tablespoons on hot greased
griddl e. Brown fapj acks on each side. Serve
hot . Makes 6 to 8 servings .
*Cut of j ust the ti ps of kernels, then
scrape the corn cobs .
Kettle- cooked corn
Serve corn with pronged plastic handles to
pamper fngers. To fx corn, husk ears; re
move the silks with a stif brush. Rinse. Cook
in a covered kettle in boiling salted water.
Let simmer 6 to 8 minutes. Don' t overcook
Old-time Hartwell Farm
Corn Pudding-boasts a
checkerboard top of crisp
bacon, melty cheese squares
Hartwell Farm Corn Pudding*
As New England-y as red-fannel hash. Good
old-fashioned cooking!-
1 1-pound can (2 cups) cream-style corn
1 cup medium-fne dry bread crumbs
1 cup milk
2 tablespoons chopped green pepper
1 teaspoon salt
7 teaspoon pepper
4 ounces sliced Cheddar cheese, cut in
1 Y-inch squares
3 slices bacon, cut in 1 7-inch lengths
Combi ne corn, bread crumbs, milk, green
pepper, salt, and pepper. Pour into a 10x6x2
baking di sh.
Arrange al ternate pieces of cheese and
bacon across top i n checkerboard fashion.
Bake in slow oven ( 325) 1 to 1 hours .
Makes 4 to 6. servings .
*Fix indoors
102
Baked beans were never so good as in this
old-time bean pot. Holds heat for luscious
brown 'n savory beans. Bake beans slowly,
Traditional favorites-
baled beans
30-minute Bal{ed Beans
Good enough to make the ol' brown bean pot
jealous-
1 cup sliced onion
2 tablespoons fat
2 No. 2 cans (5 cups) pork and beans
1 4 Y -ounce can deviled ham
X teaspoon salt
2 tomatoes, peeled and sliced, or 1
cup well-drained canned tomatoes
Cook onion in hot fat ti l l tender but not
brown. Combi ne remai ning ingredients ex
cept tomatoes and oni on. Al ternate l ayers of
bean mixture and oni on and tomato sl ices in
greased 1 Y-quart casserol e.
Bake i n moderate oven ( 350) 30 minutes.
or, if time' s short, try 30-minute Baked
Beans (recipe below) . Top with bacon strips;
pass slices of brown bread (warmed on grill)
Flavor-bal{ed Beans
The wonderful brown-sugar-and-bean favor
comes from 2 Y hours in the oven. But they're
fxed for baking in jig time-
2 1-pound cans (4 cups) pork and beans
in tomato sauce
% cup brown sugar
6 slices bacon, chopped
. cup catsup
Empty 1 can of beans into 1 Y-quart casse
role; combine brown sugar and mustard and
sprinkl e half over beans .
Top wi th other can of beans and spri nkl e
wit h remaini ng brown-sugar mixture, the
chopped bacon, and catsup. Bake uncovered
in a slow oven ( 325) for 27 hours . Makes
6 to 8 servi ngs .
Dutch-oven Baked Beans 'n
Pork Chops
Follow reci pe for Fl avor-baked Beans,
above, omi tti ng bacon and topping with
lean pork chops . Bake i n Dutch oven set in
hot coal s . Mound hot coals over cover and
around Dutch oven.
Old-fashioned Baked Beans
Bake 'em in the oven, or bury Grandma's
Dutch oven in the campfre coals-
2 cups navy beans
7 pound salt pork, sliced

1 teaspoons salt
7 cup granulated or brown sugar
teaspoon dry mustard
1 small onion, quartered
Wash beans ; cover wi th water and soak
overnight. Cook sl owly until skins burst or
until j ust tender . Drain, reservi ng l i qui d.
Place half the beans in bean pot or Dutch
oven. Bury part of pork i n beans ; combi ne
remai ni ng ingredi ents and add hal f. Add
remaining beans and seasoni ngs . Pl ace re
maining salt pork over top. Cover with bean
liquid.
Cover and bake in slow oven ( 250 to
300) or bury Dutch oven i n campfre coal s
6 to 8 hours . I f necessary, add more l i qui d.
Franks take to party dress
Broncos (recipe, page 68) They're
crispy, French-fried wieners
(you dip ' em in corn-meal batter) .
Pick a Bronco of cabbage holder,
dunk in chili sauce.
Help youself to hot
baked beans. Set to!
Poncho's Limas
2 cups dried Limas
1 teaspoon salt
pound ground beef
cup onion rings
1 clove garlic, crushed
1 tablespoon chopped hot red pepper
2 tablespoons fat
1 1-pound can (2 cups) tomatoes, drained
cup grated sharp American cheese
Cover Li mas wi th water. Soak overni ght.
Add water i f necessary and bri ng sl owl y to
a boil . Si mmer uncovered 1 hour, adding
salt l ast hal f hour of cooki ng. Drai n, reserv
ing 1 cup bean l i qui d.
Brown the meat, oni on, garl i c, and
chopped red pepper i n hot fat . Add the
tomatoes, chi l i powder, Li mas, reserved
bean l i qui d, and cheese.
Pour i nto greased 1 1 ;x7Yx1 ;-i nch
baki ng di sh. Bake i n moderate oven ( 350)
for about 1 hour.
Serve hot topped wi t h extra grated cheese,
if desired. Makes 8 servings .
103
1 Choose mild onons, Bermuda or white.
Hold fmly with left hand and, with a
sharp knife, cut into slices about inch thick
Golden, crunchy
French-
f
ried

onion rings
2 Combine milk and eggs, beat thoroughly. Pour into a
shallow pan. Drop the onion rings into pan. With your
fngers, swish rings around to make sure each i well coated
French-fried Onion Rings
6 medium Bermuda or mild white
onions, sliced inch thick
2 cups milk
3 eggs
Enriched fou
Salt
Separate onion sl ices into rings . Combine
milk and eggs ; beat thoroughly. Add onion
rings . Follow step-by-step directions above.
Recipe makes 8 servings .
FRY PLENTY FOR SECONDS, TOO! FOR SPEED, HEAT A CAN OF FRENCH-FRIED ONIONS
3 Lift onions out; shake over pan to drain. Then drop
in pan of four, few rings at a time, coating each
well. Shake of excess. Put in a French-frying basket
4 Set basket in deep hot fat (375 ) . Notice how few
rings there are in basket-just fll it a fouth full and
onions will brown evenly. Stir once with fork to separate
5 All done-beautiful, crisp golden-brown onion cir
cles. Drain on paper towels. To keep onions crispy:
salt just before serving. They'll melt in your mouth!
Foil-baked Tomatoes With
Onion
Select medi um, frm tomatoes (one to a
person) . Cut each tomato i n half crosswise,
spri nkl e cut surfaces with salt and pepper,
then put together again with a thi n sl ice of
oni on between.
Use a toothpick to hold the reassembled
tomato i ntact . Wrap each tomato in a 6-i nch
square of heavy al umi num foil, and " bake"
at edge of hot grill 1 5 to 20 mi nutes . Just
ri ght to serve wi th broiled ham sl ices .
Mesa Onions
Sl ice bi g peeled onions in :-i nch slices .
Ski l l et-cook i n butter or margarine slowly
over hot coals until golden, turni ng frequent
ly. Season to tast e.
Green Beans Au Gratin
Savory cheese sauce makes these so special-
1 tablespoon chopped green pepper
3 tablespoons fat
3 tablespoons enriched fou
1 teaspoon salt
Pepper
Y teaspoon paprika
1 cup top milk
Y cup bean liquid
1 pimiento, chopped
cup grated American cheese
2 cups hot cooked green beans
Cook oni on and green pepper in hot fat un
til oni on is gol den. Add four and seasonings ;
bl end . Gradual l y add milk and cooking
l iqui d from beans . Cook over low heat unti l
thick, sti rri ng constantl y.
Remove from heat. Add pi mi ento and
cheese ; sti r until cheese melts. Pour over
beans . Makes 6 servings .
Peas and Mushrooms
Extra-easy company fxup-
1 3- or 4-ounce can mushrooms, drained
2 pounds fesh or 1 12-ounce package
frozen peas
Heat mushrooms in butter. Cook peas in a
smal l amount boi l i ng sal ted water unti l
tender; drai n. Add mushrooms and butter.
Makes 4 servings .
105
106
Campfre vegetables (recipe right) couldn' t
be easier -or better. Full fa vor' s sealed in
foil wrapper. Cooks on grill, no pan later
Flufy Rice
Cook it right on the grill-the fufest rice
you' ve ever seen!-
1 7 cups water
1 7 cups packaged precooked rice
7 teaspoon salt
Bring water to boil over coals in a cl ean,
one-pound cofee can (wi th l id) . Add rice
and sal t ; cover . Set to one si de not over heat
to fi nish fl ufi ng whi l e meat cooks ; l et stand
at least 1 3 mi nutes .
Apple-flled Squash*
At its best with pork-
2 acorn squash
2 tablespoons melted butter or margarine
> cup brown sugar
2 7 cups applesauce
Currant jelly
Wash squash and cut in hal f; remove seeds .
Place cut side down on baking sheet. Bake
in moderate oven ( 3 50) about 1 hour, or
unti l squash is tender .
Turn right side up and brush inside wi th
butter ; sprinkle wi th brown sugar. Heat
appl esauce ; spoon i nto squas h. Garnish wi th
currant j el l y. Makes 4 servings .
Campfre Vegetables
Place one block of frozen peas ( or other
frozen vegetable) on big square of aluminum
foil . Season wi th salt and pepper. Top wi th
a pat or two of butter or margarine.
Bri ng edges of foil up and, leaving a l i ttl e
space for expansi on of steam, seal tightly
wi th double fold . Place this trim package on
the gri l l or right i n the hot coal s about 10 to
1 5 mi nutes . Turn occasi onal l y.
Ranch-style Eggplant*
A real treat with this delicious, mixed-vegeta
ble stufng-
1 medium eggplant
3 tablespoons melted butter or margarine
1 cup chopped peeled tomatoes
> cup chopped green pepper
3 tablespoons fnely chopped onion
2 tablespoons chopped celery
1 tablespoon chopped parsley
1 cup soft bread crumbs
1 7 teaspoons salt
Y cup corn fakes
Wash eggpl ant ; cut in half lengthwis e; re
move pulp to wi thi n Y i nch of ski n. Dice
pul p ; mi x with 2 tablespoons of the butter,
tomatoes, green pepper, onion, celery, pars
ley, bread crumbs, and salt. Fil l eggpl ant
shell wi t h mixtur e.
Place i n greased baking di sh. Cover. Bake
i n hot oven ( 400) 40 mi nutes .
Mi x corn fakes wi th remai ni ng butter ;
sprinkle over s tufi ng. Bake uncovered for
1 5 mi nutes more-till toppi ng is l ightl y
browned. Makes 6 servings .
Zucchini Parmesan
4 cups thinly sliced zucchini
1 small onion, sliced
1 tablespoon water
1 teaspoon salt
Dash pepper
3 tablespoons grated Parmesan cheese
Put all i ngredients except cheese in ski l l et.
Cover and cook 1 mi nute.
Uncover and conti nue to cook, turni ng
wi th wi de spatul a, till barel y tender, about 5
mi nutes l onger . Sprinkle wi th chees e; toss .
Makes 8 servings .
Chapter 5
uud-
Now for a beautiful salad to match sunshine and breeze. Here
are the big, elegant bowl salads, favorite of the barbecue;
cool relish trays; potato salad, coleslaw, gelatin beauties;
expert dressings that keep guests asking for your recipes
108
The art of making a super
tossed salad
Salad- makers, stop here for helpful tips
Variety' s the spice. Why limit
your salad tossing to one kind of
greens? Try water cress, Bibb let
tuce, romaine, endive, escarole,
tender leaves of spinach.
Save time by cutting several
onion slices or stalks of celery at
once. For attractive sliced celery,
cut on bias.
Keep ' em perky. Whirl rinsed
greens in a lettuce basket or pat
dry on a towel before using. Dress
ing won' t cling to wet greens.
Tear or break the greens instead
of cutting. Keep the pieces small
enough so they' re easy to eat but
large enough to be distinctive.
For salad kings
king- size equipment
Use a jumbo bowl and servers,
salt grinder and pepper mill.
Chef's seasoning trick: Put a
little salt in mortar, add gar
lic bud and herbs, then crush.
Use a variety of greens plus
wedges of ripe tomato, hard
cooked eggs. Add tangy dress
ing, toss briskly, and you have
the tastiest salad you ever ate
For eye appeal and favor con
trast: Add tomato wedges, onion
ri ngs, green pepper, radishes, grat
ed cheese, pimiento, egg slices,
olives, small fruits, nuts.
Bonus tidbits for nibbling: rad
ish roses, carrot sticks, celery curls,
green onions, crisp rye wafers,
Melba toast.
To separate head lettuce for
cups, cut out core with pointed
knife; allow cold water to run into
opening. Lettuce should be a cup
to hold salad. If leaf is fat, split
halfway; lap one side over other.
Salad success means serving it
crispy cold-so serve immediately!
r

B I G B O ST O N
109
E SCA R O L E
More salad pointers
Rinse greens in cold water; pop
them into refrigerator crisper to
keep fresh, crunchy, bright.
Make the dressing ahead of time
or at the table. Add dressing (either
your own or one from a bottle) the
last minute to chilled vegetables
so salad will be crisp.
Sprinkle crisp croutons on top to
give crunch, favor to your salad.
For drama, place your salad bowl
in a larger bowl of crushed ice-set
on your outdoor bufet table.
Frame it with you best salad plate
or plattr and arrange it with a
fair. You'll have an eyestopper!
Mixing techniques for a
tossed salad for the barbecue
1 Have salad greens well chilled in the
refrigerator. Garlic gives the salad
favor-sparle, so cut a garlic bud, hold
frmly, and rub briskly about inside of the
bowl. Leave garlic in bottom of bowl to
blend with the other dressing ingredients
2 Add dashes of salt ( 7 teaspoon) , 7
teaspoon sugar, paprika, > teaspoon
coarse black pepper, and a smidgen of mus
tard to the bowl. Next, add 2 tablespoons
vinegar, twice that amount of salad oil.
Blend ingredients well ; remove the garlic
Spring Salad Bowl
Time short? Rub the salad bowl with garlic
and toss salad with bottled French or I tali an
dressing-
Y head lettuce
1 cup sliced celery
1 cup sliced radishes
Y small head caulifower, sliced
7 teaspoon salt
7 cup (2 ounces) crumbled
blue cheese
Garlic Dressing (recipe page 123)
Break lettuce i n bi te-size pieces . Add celery,
radishes, caul i fower, and salt. Spri nkl e wi th
blue cheese.
Toss wi t h enough dressing to coat l eaves
at the table or jus t before eati ng. Serve i m
medi atel y. Makes 6 to 8 servi ngs .
3 In with the salad greens. Be sure to
break up head lettuce and other greens;
don' t en m with a knife. Roll the salad,
not t")3S it -with a fork in left hand, spoon
in rig: 1or goes down, the spoon goes up
and ove:. J\ary a leaf hops the salad bowl
Caesar Salad
1 clove garlic
. cup salad oil
. head lettuce
. bunch curly endive
1 cup croutons
1 2-ounce can anchovy fllets
3 or 4 tomatoes, diced
1 beaten egg
. cup grated Parmesan cheese
7 cup lemon juice, fresh,
frozen, or canned
. teaspoon pepper
. teaspoon salt
Mash the garlic clove and add to the salad
oil ; let stand. Break lettuce i n salad bowl ;
tear endive. Add the croutons, anchovies,
and tomatoes.
Strain salad oil to remove garl i c. Pour
over vegetables. Combine the remaining i n
gredients ; beat well .
Pour over the salad and toss lightly or
roll, as directed on page 1 1 0. Garnish with
sliced tomatoes, if desired. Makes 6 servings .
Note: You can serve this hearty salad as
main dish for outdoor l uncheons .
Western Salad Bowl
. head lettuce
bunch culy endive
. bunch water cress
2 tomatoes, cut in wedges
2 stalks celery, cut in sticks
6 radishes, sliced
3 green onions, chopped
. green pepper, sliced
cup Blue-cheese French Dressing
(recipe page 122)
Break t he lettuce i n l arge bowl ; tear endive
and water cress i n smal l pi eces. For a crisp
salad, be sure that greens are chilled, that no
water clings to leaves. Arrange the remain
i ng vegetables on top.
Pour Bl ue-cheese French Dressing over
salad and roll to mix, as di rected on opposite
page. Serve immedi ately. Makes 6 servings .

Note: To give guests a choice of dressing, ar
range bowl of salad vegetables. Then line up
cruets and bottles with a variety of dressings
for folks to dress their own salads .
Alternative dressings for this salad are :
Fine Herb French Dressing (recipe, page
1 24) , and Garlic Dressing (page 1 23) .
Cool and so refreshing for hot-weather meals
Nothing's more appetizing than a picture
pretty salad. Crispy vegetables, tangy dress
ing with a hint of garlic, fesh bright color
-it' s a masterpiece! Give it a handsome
setting in a big bowl, have servers ready. It
takes the spotlight on your barbecue table
lll
112
Perfectly wonderful potato salad!
To rate tops, potato salad must have all favors
blended to mellow goodness, be just the right
tartness-like this Perfect Potato Salad (recipe
opposite) . Serve with tomato slices, Deviled Eggs
(recipe opposite) , hot rolls, refeshing limeade
Potato salad
Perfect Potato Salad
Just the way you like it-
2 7 cups sliced cooked potatoes
1 teaspoon sugar
1 teaspoon vinegar
7 cup chopped onion
1 7 teaspoons salt
1 7 teaspoons celery seed
% cup mayonnaise
2 hard-cooked eggs, sliced
Sprinkle potatoes with sugar and vi negar.
Add onion, seasonings, and mayonnai se ; toss
to blend. Carefully "fold i n" eggs . Chill .
Serve in lettuce-li ned bowl and garnish
with parsley, sliced radishes, cucumber, and
extra egg slices, if desi red. Makes 4 servi ngs .
Note: For extra crunch and a change of pace,
add Y cup sliced celery and 3 cup sliced
sweet pickl e.
Hot German Potato Salad
Tops all hot potato salads we've ever eaten-
6 baking potatoes
Y cup vinegar
2 teaspoons salt
3 teaspoon pepper
1 pound bacon, chopped
6 eggs
% cup chopped green onions (and tops)
or 7 cup chopped onion
Cook potatoes in boiling water. Peel and
dice. Add vinegar and seasoni ngs.
Fry bacon till cri sp. Cook eggs 4 mi nutes.
Combine potatoes, drai ned bacon, 2 tabl e
spoons bacon fat, soft-cooked eggs, and
chopped onion. Mi x wel l .
Serve hot salad on a bed of l ettuce wi t h
bi g frankfurters . Makes 8 servi ngs.
Hot Potato Salad
7 pound bacon, diced
5 potatoes, cooked in jackets
(3 7 cups cubed)
1 onion, chopped
7 teaspoon salt
3 teaspoon pepper
1 teaspoon sugar
7 cup vinegar
1 beaten egg
Cook bacon ti l l cris p. Combi ne cubed po
tatoes, bacon, and oni on. Add remai ni ng
i ngredients to bacon dri ppi ngs ; heat thor
oughly, sti rri ng constantl y. Pour over potato
mixture and mix wel l . Makes 6 servings .
Cottage-cheese Potato Salad
3 hard-cooked eggs
4 cups cooked, sliced, cooled potatoes
1 cup diced celery
1 cup large-curd cream-style
cottage cheese
% cup mayonnaise
7 cup sliced radishes
7 cup diced green pepper
7 cup sliced green onions
2 teaspoons salt
3 teaspoon pepper
Ripe olives
Set aside 1 egg for garnishing. Chop 2 eggs ;
mix wi t h remai ni ng i ngredi ents except
olives . Chi l l . Garni sh with egg slices and
ol i ves. Makes 6 to 8 servings.
Deviled Eggs
6 hard-cooked eggs, halved lengthwise
3 cup mayonnaise
3 teaspoon salt
Dash pepper
2 teaspoons prepared mustard
1 tablespoon fnely chopped celery
1 tablespoon fnely chopped stufed
green olives (optional )
1 tablespoon fnely chopped green onion
Remove egg yolks . Mash and combi ne with
remai ni ng ingredi ents . Refl l egg whites, us
i ng pastry tube if you desire. Chil l .
For pl ump stufed eggs, refll onl y 8 of the
whites ; chop extras to use as a tomato-salad
garnish next day.
113
114
Cool-of salads
f
or a porch bufet
Pickled Shrimp
Make-ahead to go on your salad or appetizer
ray-
2 % pounds fresh or frozen shrimp
Y cup celery tops
X cup mixed pickling spices
3 Y teaspoons salt

2 cups sliced onion
7 or 8 bay leaves
Pickling Marinade
Cover the shrimp with boiling water ; add
celery tops, spices, and sal t. Cover and sim
mer 5 minutes . Drain; cool with cold water.
Peel the shell from shrimp and devein under
cold water.
Alternate shrimp and onion in shallow
dish. Add bay leaves . Let stand at least 24
hours in Pickling Marinade:
Combine 1 7 cups salad oil, % cup white
vinegar, 2, tablespoons capers and j uice,
2, teaspoons celery seed, 1 , teaspoons
salt, and dash Tabasco sauce. Mix wel l .
Pour over shrimp.
Cover ; chill . Pickled shri mp will keep at
l east a week in the refrigerator. Drai n, and
serve with onion rings .
Relshes look pretty, stay crisp on a bed
of crushed ice. New onions fan out as plat
ter dividers. Between are radishes in fancy
dress (see 119 for how-to on relish trims)
Tomatoes Stufed with
Egg Salad
A sunny center for any salad plat
6 hard-cooked eggs, chopped
Y cup fnely chopped celery
7 cup sliced stufed green olives
X cup minced green onions
Y teaspoon salt
Dash pepper
X cup mayonnaise
6 medium tomatoes
Combine eggs, celery, ol ives, and onions .
Season with the salt and pepper. Add may
onnaise ; mix well .
Scoop out centers of tomatoes and fll
with the egg salad. Top with additional
olive sl ices . Chill . Makes 6 servings .
Ham Salad
The pickle and lemon juice give a just-right
tang-
1 Y cups diced cooked or canned ham
6 hard-cooked eggs, coarsely diced
Y cup diced celery
Y cup sliced gherkins
7 cup mayonnaise or salad dressing
1 tablespoon lemon juice, fesh, frozen,
or canned
Salt and pepper
Combi ne ham, eggs, celery, and gherkins.
Blend mayonnaise, mustard, and lemon
j uice ; add to ham mixture and toss lightly.
Season to taste with salt and pepper. Chil l .
Garnish salad wi th additional mayonnaise
sprinkled with paprika, if desired. Serve on
lettuce. Makes 6 servings .
Help-yoursel Susan
Around it goes-to ofer plump Tomatoes Stufed
with Egg Salad, Pickled Shrimp, chive cottage
cheese, Ham Salad, Cabbage-Pepper Slaw (recipe
page 1 20) . Serve Posy Baskets (at bottom of pic
tue) for guests to nbble whe the steak brois
116
Barbecue Salad
2 packages lemon-favored gelatin
2Y cups hot water
tomato sauce
1 teaspoon salt
Dash pepper
Dissolve gel ati n in hot water. Blend in re
maini ng ingredi ents . Chil l until partially
set. Pour i nto 5-cup ring mold.
Chi l l until frm. Unmold ; l i ne center with
lettuce and add bowl of mayonnai se. Makes
8 to 1 0 servings .
Macaroni-and-cheese Salad
A hot favorite in cool guise-wonderful sum
mer fare-
1 7 -ounce package elbow macaroni
1 cup diced American cheese
Y cup chopped green pepper
cup diced celery
2 to 3 tablespoons minced onion
% cup mayonnaise
or salad dressing
1 green pepper, cut in rings
Cook macaroni accordi ng to package direc
tions . Drai n and ri nse with cold water. Add
vinegar, mix l i ghtl y, let stand 1 0 mi nutes.
Add the cheese, chopped green pepper,
diced celery, pi mi ento, oni on, and mayon
naise. Toss to bl end. Chi l l . Garnish with
green-pepper rings. Makes 6 to 8 servings.
Pickled Beets
Y cup water
Y cup vinegar
teaspoon salt
Y teaspoon cinnamon
teaspoon cloves

2 cups cooked or canned
julienne-cut or sliced beets
Combi ne all i ngredients except beets ; heat
to boiling; pour over beets . Chi l l 6 hours .
Drain, and serve. Garnish wi th tiny pickled
onions, if desired. Makes 4 servings .
Shoestring Chef' s Salad
Pretty assortment of meats and vegetables.
Fix ahead, then assemble-
1 cup cooked or canned whole green
beans, drained
1 cup cooked carrot strips, drained
1 cup cooked or canned peas, drained
Y cup French dressing
1 head lettuce
1 cup celery strips
1 cup cooked ham, cut in strips
1 12-ounce can luncheon meat,
cut in strips
2 hard-cooked eggs, sliced
Let cooked vegetables stand in French dress
i ng in refrigerator 2 hours . Place l ettuce
cups i n a shal l ow bowl around a center of
shredded l ettuce.
Radi ate strips of meat and vegetables i n
lettuce cups from the center. Fi l l i n wi th
mounds of peas . Center with egg sl ices .
Makes 8 to 1 0 servings .
Chicken Salad Pia te
3 cups coarsely diced cooked chicken
2 cups diced celery
Y cup mayonnaise
3 tablespoons lemon juice, fresh,
fozen, or canned
1 teaspoon seasoned salt
teaspoon pepper
Combi ne chicken and celery. To mayon
naise, add remai ni ng ingredients, and blend.
Pour mayonnaise mixture over chicken and
l et chill 1 hour before servi ng.
Serve i n l ettuce cups. Garni sh wi th to
mato and hard-cooked egg wedges, ri pe
olives . Makes 4 to 6 servings .
Cottage-cheese Delight
2 cups drained large-curd cream-style
cottage cheese
cup pistachio nuts
Y cup halved seedless grapes
cup mayonnaise
Salt
Lightl y mi x the cheese, nuts, grapes, and
mayonnai se. Add sal t to taste. Garni sh wi th
a cluster of grapes, if desired. Serve with a
variety of fresh frui ts. Makes 4 servi ngs.
Tomato festival
bufet salad
It's a tangy ring of Sum
mer Aspic. Center' s may
onnaise; border is bright
parsley. On lower deck:
small golden tomatoes (slit
into fourths with snowy
caulifowerets poked in,
green-pepper-ring fames) ,
tiny tomato "cherries, "
rufy deviled eggs, assort
ed crisp crackers. Perfect
with fried chicken, cold cuts
Cheese Soufe Sal ad
1 package lemon-favored gelatin
1 cup hot water
Y cup cold water
Y cup mayonnaise
1 tablespoon lemon j uice, fresh,
frozen, or canned
% teaspoon salt
3 or 4 drops Tabasco sauce

% cup grated American cheese
3 or 4 hard-cooked eggs, sliced
Y cup diced celery
3 cup diced green pepper
2 tablespoons diced pimiento
Dissolve gelatin in hot water. Add cold
water, mayonnaise, l emon j uice, salt, and
Tabasco. Blend well wi th electric or rotary
beater. Pour i nto refrigerator tray.
Quick-chill i n feezi ng uni t 1 5 to 20 mi n
utes, or till frm about 1 i nch from edge but
soft in center. Turn i nto bowl and beat ti ll
fufy. Fol d i n remai ni ng ingredi ents .
Pour i nto 1 -quart mold or indi vi dual
molds. Chill ti ll frm, 30 to 60 mi nutes. Un
mold on pl atter. Makes 6 servi ngs .
Summer Aspic
4 cups cooked or canned tomatoes
Y cup chopped onion
3 cup chopped celery leaves
1 teaspoon salt
2 small bay leaves
4 whole cloves

2 tablespoons (2 envelopes)
unfavored gelatin
3 cup cold water
3 tablespoons lemon j uice, fresh,
frozen, or canned

1 cup fnely cut celery
Combi ne the tomatoes, oni on, celery l eaves,
brown sugar, s al t , bay leaves, and cl oves .
Simmer 20 mi nutes ; then strai n.
Measure 3 ; cups. Soften t he gel ati n i n
cold water ; then dissolve i n hot tomato mi x
ture. Add l emon j ui ce. Chi l l mi xture ti l l par
ti al l y set. Add celery; then chi l l i n 5-cup
ring mol d ti l l frm.
Unmol d on servi ng pl atter. Border wi th
parsley and center wi th bowl of mayonnai se.
t l8
Easy fx-u
p
s for
Looking for an easy salad? Just pass
a rel ish tray or bowl loaded wi th col or
from your own garden or the market.
Have everything really cold so i t' l l be
crisp and crunchy.
Try your hand at the relish fx-ups
we show here. Also ofer celery sticks,
j uicy pickles, green and ripe olives, to
mato wedges, green-pepper strips, wa
ter cress, raw caulifowerets .
yur relish tray
For carrot or turnip fowers, cut out
shallow wedges from top to root end
for petal s ; then slice i n thi n rounds.
Chill i n ice water to curl or cup. Place
fowers on ends of green toothpicks .
Everything stays cold on crushed
ice in this pretty pitcher-shaped
bowl. Fresh, leafy celery stalks
and young green onions sprout
out of the center. Radish roses
and two kinds of pickles are ar
ranged on ice around the edge.
Almost any fresh vegetable
you' d like to include in your relish
assortment will have its favor
improved if you clean and pre
pare it ahead of time. Store in the
crisper in your refrigerator to
chill thoroughly. For quick chill
ing, place in a bowl of ice cubes
Speedy way to clean green onions
First, wash garden-fesh onon
under cold rng water. Hold
several of the onions i you
hand at one time. Now trim of
the roots-bing, bing, bing
with a sharp paring knife.
Tops go of in one quick
slash. Hold bunch of onions
against the cutting board, then
slice across tops. Just think
how much longer it would take
to do each onion separately!
1 1
Here's how to dress up a cucumber: To fute the
slices, run tines of a fork down an unpared cucum
ber, all the way around. Slice. Or for extra-easy
eating, cut scored cucumber in thirds, lengthwise,
almost to the center. Then slice cucumber thin
For perfect carrot curls, cut thin lengthwise strips
with parer (it has thin, double-edged blade) . Roll
strip; secure with toothpick. Two curls will go on one
pick. Place in ice water or wrap in damp cloth; chill
for 1 hou. Remove picks before arranging on tray
Ways with radishes -fancy and quick
Dominoes. Cut radish at root
end to make a deep X. Now
slice of thin circle of red peel
in center of each fourth. That' s
how the dominoes get their
spots! Leave fesh green tops
on for color and as "handles"

Accordions. Cut radishes
in 10 to 12 narrow slices,
as in picture above, but

not quite through. Chill in
ice water; slices will open
and fan out like an ac
cordion. Slip into a plas
tic bag and keep in your
refrigerator until needed

Radish roses. With the tip of
your knife, make six petals on
cleaned radish, starting at root
end. Cut petals back from root
end as shown in picture below.
Leave some fresh leaves if you
like. Chill in ice water to open
120
Here' s how for coleslaw
Sharp knife will cut even shreds. Quarter the
head; hold it frmly and slice crisp, even shreds
Use a three-edged chopper if you like fne, juicy
slaw. First shred the cabbage with a sharp knife
A grater makes fne, short shreds. Hold grater on
board; push quarter heads across grater a shown
C
abbage slaw-
Cabbage-Pepper Slaw
4 cups shredded crisp cabbage
2 tablespoons sugar
1 teaspoon salt
Dash white pepper
2 tablespoons tarragon vinegar
1 teaspoon prepared mustard
Y cup salad dressing
Combine vegetables, sugar, salt, celery seed,
and pepper. Combine vinegar, mustard,
and salad dressing; add to vegetables and
mi x thoroughly. Makes 6 servings.
Hot Red Cabbage
Colorful, with just the right tartness-
1 medium head red cabbage
(4 cups shredded)
2 medium apples, chopped
2 cups hot water
% cup vinegar
3 tablespoons sugar
7 teaspoon salt
Heat oil ; add remaining i ngredients ; cook
till apples are tender. Makes 6 servings.
For extra-crisp, cold cabbage: Toss shreds with
ice cubes; hold in refigerator 1 hour. Remove ice
crisp and at its best
Slaw in its own leafy bowl
There's glamor in the cabbage patch! Select a
large head with crisp, curling leaves. Loosen
the leaves and spread out, petal fashion. With a
sharp knife, hollow out center to within 1 inch
of sides and bottom. Chop center to make slaw
Old-fashioned Coleslaw
1 6-ounce can ( % cup) evaporated milk
2 to 4 tablespoons sugar
Y teaspoon salt
X teaspoon pepper
2 to 3 tablespoons vinegar

3 cups fnely shredded cabbage
Combi ne mi lk, sugar, salt, and pepper ; stir
briskl y. Add vinegar slowly, to sui t taste.
Chill . ( Mixture will thicken upon standi ng. )
Ri nse shredded cabbage i n tepid or slightly
warm water and drai n well.
Place i n bowl ; cover ti ghtly and chill 1
hour or more. Toss cabbage wi th the dress
ing. Makes 3 to 4 servi ngs .
Cottage-cheese Coleslaw
Y cup cream-style cottage cheese
Y cup mayonnaise
Y teaspoon caraway seed
Y teaspoon onion juice
X teaspoon Worcestershire sauce
8 cups fnely shredded chilled cabbage
Combi ne the cottage cheese and mayon
nai se ; add vinegar, caraway seed, oni on
j uice, and Worcestershire sauce. Mi x dress
ing li ghtly with cabbage. For stronger cara
way-seed favor, chill a few hours before
serving.
Place slaw i n l arge bowl l i ned with cab
bage l eaves . I f desired, garni sh wi th gen
erous mound of cottage cheese and green
pepper rings. Makes 6 to 8 servi ngs.
Coleslaw With Sweet
Oil Dressing
Give slaw a new lift with this sweet, glossy
dressing-
4 cups fnely shedded cabbage

cup sugar
1 teaspoon salt
Dash cracked black pepper
Dash dill seed (if you like)
1 cup salad oil
X cup vinegar
Dip the cabbage in hot water and then i n
cold water. Drai n and chi l l .
Mi x dry i ngredients ; add salad oil alter
nately with the vi negar, beating constantl y
wi th el ectri c or rotary beater.
Add Y cup of this dressi ng ( recipe makes
1 Y cups) to the cabbage ; toss. Makes 3 to 4
servings.
Cabbage-Pineapple Slaw
3 cups shredded crisp cabbage
1 9-ounce can ( 1 cup) pineapple
tidbits, drained
1 cup diced apples
1 cup marshmallows ( 10) , cut in eighths
Y cup chopped celery
Y cup mayonnaise
Combi ne, tossi ng till mayonnai se coats all
ingredi ents. Line salad bowl wi th garden
lettuce ; fll wi t h salad. Gari sh wi th red
appl e wedges . Makes 4 to 6 servi ngs.
122
Tips for salad makers

Prepare several salad-dressi ng combina
tions at one ti me while you have the ingre
di ents out. Store i n covered containers .

For fsh sal ads, add a das h or two of
Tabasco sauce and l emon j ui ce. Gives tuna
and sal mon a chef ' s touch.

Use a l i beral hand when you add spices
and herbs to salad dressings, your own or
bottled. Try these : curry powder, cel ery seed,
thyme, rosemary, basil, dry or fresh dill seed,
marj oram, oregano, cayenne, red pepper.

Shake or mix dressing vigorousl y so al l the
favors will blend i nto one tasty combina
tion. A blender is wonderful for this j ob.

Go "gourmet"-by adding freshly ground
pepper from your own pepper grinder.

For vari ety use tarragon, wi ne-favored,
or herb-fl avored vinegar where a recipe
calls for vinegar.

A garl ic press is a handy gadget to save
mess and fuss . Helps get every bi t of aro
matic favor from each garlic cl ove, too !
For a delicious
salad-the
rig
ht dressin
g
Blue-cheese French Dressing
Adds snap to a crisp tossed salad-
3 ounces blue cheese ( Y to % cup,
crumbled)
Y cup olive or salad oil
1 tablespoon lemon j uice, fesh,
frozen, or canned
1 teaspoon anchovy paste
Dash steak sauce
Y clove garlic, minced
Salt and pepper
Crumbl e the cheese wi th a fork. Add re
maining ingredients ; mi x thoroughl y. Makes
about % cup.
For vegetable salads, OIL and VINEGAR. in expert proportions
Mash a cut clove of garlic in a glass bowl ; use
a small wooden spoon reserved for this job, or
a wooden pestle (see lower left of the picture) .
Then add Y teaspoon salt, Y teaspoon mus
tard, : teaspoon papri:ca, and a dash of cayenne
Add 7 cup each salad vinegar and salad oil
to dry ingredients in a bottle. Cover, and
shake well. Or add the vinegar and oil to dry
ingredients in a bowl and mix with fork. For
another simple French dressing, see page 110
Garlic Dressing
1 cups salad oil
Y cup vinegar
1 Y teaspoons salt
1 teaspoon sugar
4 cloves garlic, halved
Combine all i ngredients i n bottle or jar;
cover and shake wel l . Store i n refrigerator.
(The favor is better if you let dressi ng stand
several hours before using. ) Shake well at
serving time. Makes 2 cups.
Fruit French Dressing
Citrus fruit favor to complement your salad-
cup sugar
1 teaspoon salt
1 teaspoon paprika
) cup orange juice
2 Y tablespoons lemon juice, fresh,
frozen, or canned
1 cup salad oil
Combine ingredients in bottle or j ar ; cover
and shake thoroughl y. Store i n refrigerator.
Makes 1 % cups .
Thousand Island Dressing
2 cups mayonnaise
Y cup chili sauce
1 Y dill pickles, chopped
cup chopped celery
1 green pepper, minced
1 small onion, minced
Combi ne all i ngredi ents . Mix thoroughly.
Makes about 4 cups .
Shake-up Dressing
Made-to-order for lettuce wedges-
Y cup salad oil
Y cup evaporated milk
! cup vinegar
2 small cloves garlic
Y teaspoon salt
Dash pepper
! cup chili sauce or catsup
! cup minced green pepper
2 tablespoons minced onion
Combi ne all i ngredi ents in j ar with tight
cover. Cover and shake vigorously about 1
mi nute. Chi l l wel l . Before using, remove
garlic. Makes 2 cups.
SOUR CREAM+ RIPE OLIVES = Western Jewel Dressing
It' s cool, refreshing, ideal
for a platter of "select-it
yourself" salad vegetables.
To 1 cup sour cream,
add 1 cup fnely-chopped
ripe olives, 2 teaspoons
sugar, 2 teaspoons lemon
J UICe (fresh, frozen, or
canned) , ) teaspoon cel
ery salt, and dash of salt.
Mix ingredients well. Chill.
123
124
Honey-Lime Dressing
Couldn' t be easier! It's sweet, yet refreshingly
trt-just right for fruit-
Combi ne 2 parts honey and 1 part lime
j uice. Serve over chilled fruits .
Chive Dressing
Try it on a fresh citrus-fruit salad-
1 cup clear French dressing
7 cup sour cream
1 tablespoon fnely chopped chives
Combine ingredi ents . Cover and shake wel l.
Makes about 1 Y cups.
Honey Mayonnaise
A tasty topper for either fresh- or canned
fruit salads-
Y cup mayonnaise
X cup honey
X teaspoon paprika
1 tablespoon lemon juice, fesh,
frozen, or canned
Combine all t he i ngredients, bl endi ng wel l.
Makes about % cup.
Fine Herb French Dressing
The trragon makes it delightful-
1 teaspoon salt
1 Y teaspoons pepper
6 tablespoons wine vinegar
N cup salad oil
1 Y teaspoons chopped ripe olives
1 Y teaspoons chopped gherkins
1 Y teaspoons chopped chives
1 teaspoon tarragon
1 teaspoon chopped parsley
Combi ne all i ngredi ents ; cover and shake
vigorousl y. Makes about 1 7 cups.
Nippy Nectar Dressing
1 3-ounce package cream cheese
2 tablespoons honey
1 teaspoon grated lemon peel
Y teaspoon salt
Dash cayenne

Y cup salad oil
Soften cheese. Bl end in all ingredients ex
cept sal ad oil . Add salad oil, 1 tabl espoon
at a time, beati ng wel l after each addi ti on.
Chil l . Beat well before servi ng over frui t
sal ad. Makes 1 cup.
OIL+ VINEGAR+ fresh VEGETABLES = ZIPPY DRESSING
Plenty of punch-just
right on a vegetable salad.
In jar or blender, put Y
cup salad oil ; 3 tablespoons
vinegar; Y small Ber
muda onion, chopped; 2
tablespoons minced pars
ley; 1 tablespoon minced
green pepper; 1 teaspoon
each confectioners' sugar,
salt, dry mustard; Y tea
spoon red pepper. Cover;
set aside 1 hou; shake for
5 minutes. Pou over salad
Chapter 6
Bread-and andwiche-
Clever and carefree, that's you-when
you know a few tricks with a crusty
French loaf, brown 'n serves, packaged
mixes. And famous-if you feature your
pancake breakfasts, whopper sandwiches
126
Outdoor-going brea
ds for the barbecue
Butter the bread indoors,
then warm on grill outside.
Heat in foil to keep moist
Buttered Salt Sticks *
1 package brown-and-serve salt sticks
Soft butter or margarine
Sl i t sal t sticks l engthwise not qui te through
bottom crus t . Spread cut surfaces wi th but
ter. Bake i n hot oven ( 400) ti l l sticks are
lightly browned, about 15 mi nutes.
Buttered Sal t Sticks in a basket
Speedy Bread Fix-ups
Toast Cheese Bread: Spread t hi ck sl i ces of
French bread wi th butter or margari ne
mixed wi th Parmesan cheese. Toast on
skewers over hot coals .

Cheese Straws: Rol l out extra pastry from pi e
and sprinkle generously wi th grated sharp
cheese. Cut i n s trips and bake ti l l golden.

Piping-hot Rolls: Put rolls in l arge cofee can.
Lay can on grill and rol l i t frequentl y.

Hot Parsle-buttered Rolls: Combi ne soft but
ter or margari ne wi t h chopped parsley;
spread on spl i t rolls ; then heat i n foi l .
They're extra easy to fx, but so delicious. Just zip open
a package of brown-and-serve salt sticks and follow
recipe above. Or spread them with a mixture of butter
and cheese spread. Same goes for brown-and-serve rolls
*Fix indoors
carry out
Hot French Bread: Slice loafin halflength
wise. Butter cut surfaces and run two skew
ers through each half. Prop up on cans or
bricks on grill so bread will toast lightly
Garlic Bread: Heat and serve in a snug foil wrap
per ( see recipe for Long Boy Loaf below) . Foil keeps
bread warm and moist with fresh-baked favor.
Put loaf into basket -open wrapper at the table
Bacon Twists *
2 cups packaged biscuit mix
8 strips bacon, cooked, drained,
and crumbled
1 tablespoon grated onion
Y to % cup milk
Bacon drippings
Combi ne biscuit mi x, bacon, and oni on ; add
milk. Mix j ust till dough foll ows fork around
bowl . Turn out on surface l i ghtl y foured
with biscuit mix. Knead Y mi nut e.
Pat or rol l out i n an 8x1 0-i nch rectangle,
7 inch thick. Cut rectangl e i n hal f l ength
wise, then i n Y-i nch stri ps. Rol l each stri p
gently with palms of hands to form a penci l
l ike strip.
Take 2 strips and twist together in two or
three ropel ike twists. Place on ungreased
cooky sheet . Brush wi th bacon dri ppi ngs.
Bake i n very hot oven ( 450) about 10 mi n
utes . Serve hot . Makes 20.
Garlic-bread Squares *
Cut unsl iced loaf of bread i nto 2-i nch
cubes . Mix thoroughly clove garl ic,
minced, and cup butter or margari ne.
Spread the mixture on outside of cubes.
Bake on a cooky sheet i n a very hot oven
(450) a bout 1 0 :i nut es.
Long Boy Loaf
Toasty with warm undertones of garlic. A he
man favorite-
Slash l ong French loaf in even 1 .-i nch
slices, making the cuts on the bi as without
cutting clear through. Mash 1 clove garlic
thoroughly ( or use 7 teaspoon garlic pow
der) ; cream into Y cup butter or margarine.
Spread mi xture generously between slices .
Wrap l oaf i n al umi num foil . Place on grill
until hot , turni ng frequentl y.
Slim-j im Bread Sticks *
Prepare 1 package hot-roll mix according
to package directions . When ti me to shape,
pl ace dough on lightly foured surface. Turn
several ti mes .
Cut of piece slightly smaller than golf
ball . Roll with your hands on surface to get
1 0- to 1 2-i nch stick, pencil thi n. If ends l ook
knobby, cut of to make smooth stick. Place
on greased cooky sheet .
Brush wi th mixture of 1 slightly beaten
egg white and 1 tabl espoon water. Let rise
uncovered about 20 mi nutes.
Brush rolls agai n wi th egg-whi te mixture :
then spri nkle wi th coarse sal t . Bake in a very
hot oven ( 450) about 1 2 mi nutes . Makes
about 2. dozen.
127
128
Crusty Cheese Squares
These "rolls" are ready in minutes-
1 unsliced sandwich loaf
7 cup butter or margarine
2 5-ounce jars sharp spreading cheese
Cut crusts from top and si des of unsliced
l oaf. Make eight slices crosswise, cutti ng to,
but not through, bottom crust ; make one
cut l engthwise down the center of the l oaf.
Place on a cooky sheet.
Blend butter and cheese. Spread between
sl ices, over top, and sides . Ti e stri ng around
l oaf to hold together. Bake in hot oven
( 400) or outdoor or refector oven unti l
cheese is melty and bread i s crusty. Serve
l ike pan rolls . Makes 1 6 .
Cheese Fingers
Trim crusts from 1 l oaf unsliced day-ol d
sandwi ch bread ; cut bread i n strips 8 inches
long and Y inch square. Pl ace on baki ng
sheet . Toast in slow oven ( 300) or in out
door or refector oven ti l l delicately brown.
Brush on al l si des wi th mel ted butt er or
margari ne; spri nkle wi th grated Parmesan
cheese. Return to oven about 5 mi nutes.
Serve hot . Makes 1 6 .
Golden Corn Stix*
cup sifted eniched four
1 tablespoon sugar
1 teaspoon baking powder
7 teaspoon soda
7 teaspoon salt
1 cups yellow corn meal
1 beaten egg
1 cup sour cream
2 tablespoons salad oil or melted
shorte 1ing
Si ft fl our, sugar, baki ng powder, soda, and
sal t : stir i a cor meal . Combine egg, sour
cream, and s al ad oi l . Add to dry i ngredi ents
and s t i r ti l l j us t bl ended.
Preheat corn- st i ck pans, then grease gen
erousl y. Fi l l pans % ful l ; bake i n hot 0\en
( 400) about 2S mi nutes . Makes 1 0 t o 1 2
sticks . Serve hot.
Honey-Nut Cofeecake*
Place 2 t abl es poons butter or margari ne,
; cup honey, and ; cup chopped nuts i n
an 8- i nch pi epan ; s et i n oven t i l l butter
melts . Arrange refrigerated biscuits ( 1 pack
age) on top-one i n center, others around i t .
Bake i n hot oven (42 5 ) 1 2 to 1 5 mi nutes .
I nvert 1 mi nute before removing pan.
Hot sweet rolls! Put 2 tablespoons water i n large skillet. Lay
cold buns on trivet or wire rack in skillet; place over medium
heat about 5 minutes. Don' t cover skillet or frosting will melt
Crunchy Bread Sticks -hot or not. For
easy serving, pass bread sticks in one bas
ket, relishes in second. Cuts dishwashing!
Speedy Donuts
Speedy Donuts *
They' re made with packaged refrigerated
biscuits. Punch a hole i n the center of each
biscuit ; stretch to doughnut shape.
Fry them i n deep hot fat ( 375) about 2
minutes. Then drai n. Shake i n a paper bag
with sugar-cinnamon mixture. Serve warm.
Pigs in Blankets *
Easy, yet so tasty and good. Pat refrig
erated biscuit out lengthwise till you can
wrap i t around a Vienna sausage. Fasten
biscuit on sausage with a toothpick or seal
edges with fngers.
Bake i n hot oven ( 425) 1 2 to 1 5 mi nutes.
Serve them piping hot.
Crunchy Wheat Sticks *
2 well-beaten eggs
) cup sugar
% cup milk
7 cup salad oil or
melted shortening
1 7 cups sifted enriched fou
4 teaspoons baking powder
% teaspoon salt
% cup granular wheat cereal
Grease and preheat corn-stick pans in hot
oven (400) . Combine eggs, sugar, milk, and
shorteni ng. Sift together four, baking pow
der, and salt ; mix i n cereal .
Add liquid mixture to dry i ngredients al l
at once; stir just to mi x. Fill hot pans % ful l ,
or pour i nto greased 9x9x2-inch pan.
Bake i n hot oven ( 400) about 20 mi nutes.
Makes 1 dozen sticks.
Fried Mush

1 cup yellow corn meal
1 teaspoon salt
1 cup cold water

Yellow corn meal
In saucepan, heat 3 cups water to boil i ng.
Combi ne corn meal , sal t, and 1 cup col d
water. Gradual l y add to boil ing water, stir
ring constantly. Cook till mixture thickens,
stirring frequentl y. Cover. Continue cooking
over l ow heat 1 0 mi nutes .
Pour i nto greased 872x47x272-inch l oaf
pan; chill thoroughl y.
Unmold. Cut in 7-i nch slices . Dip i n ad
ditional corn meal . Pan-fry on lightly
greased griddl e or i n skillet unti l golden
brown, turning once.
Serve pi pi ng hot wi th mel ted butter and
warm syrup. Makes 8 servings . . . or . . .
Use canned or frozen mush; slice and brown
i n hot fat as above. A real taste treat for an
outdoor breakfast .
Johnnycal.e*
Quick to the table, and o n with the buttr!-
2 cups sifted enriched four
) cup sugar
1 teaspoon salt
1 cup yellow corn meal
1. cups milk
2 beaten eggs
) cup melted shortening
and sal t . Sti r in corn meal . Add milk, eggs,
and shortening.
Beat till just smooth. Pour i nto greased
1 3x9 72x2-i nch pan. Bake in hot oven ( 400)
about 25 mi nutes . Cut i n squares .
Grilled Sweet Rolls
Spl i t sweet rol l s crosswise.
Spread wi t h soft butter or
margari ne. Toast on griddl e or
skil l et. To heat sweet rolls for
your crowd, l i ne up rolls, al
most on edge i n foil or pan;
heat by the dozen.
*Fix indoors
carry out
129
130
Pancakes . . .
fip 'em to order
f
or
f
resh-air feasts
131
Put your pancake griddle in action
Here' s an aid for perfect, even
browning: Tie 2 or 3 tablespoons
salt in a small piece of cheesecloth;
rub bag over the griddle before you
start the baking to clean and sea
son it. Repeat rubbing between
griddle loads-no need to grease.
Keep bag for next time you bake
Pour batter with single quick mo
tion. We' re using 7 -cup measure
of batter for each 3-inch cake. Don' t
try cakes larger than 6 inches un
less you're a fip artist or fnish
them under the broiler. Bake a test
cake. Batter should sizzle and start
bubbling when it hits the griddle
When upper side of pancake is
bubbly all over, under side is
done. When a few bubbles
have burst and the edge be
gins to appear dry, the cake is
ready to turn. Perfect just
turned cakes should be gol
den brown of even thickness
Tips to fapjack 1nasters for the best in pancakes
e \Vhen using a packa(ed pancake mi x, sti r
batter j ust enough to bl end-don' t worry
about l umps (they' l l di sappear as you bake) .
e For small same-size pancakes, di p batter
" ith a 7-cup measure. Turn once onl y.
Don' t fatten or spank baki ng cakes . Baki ng
ti me for second si de is about hal f that of frst.
e So pancakes ,, on' t st i ck, season t he hot
griddle with small sal t bag ( see picture at
top left) . :eeds no greasi ng.
e To keep pancakes hot : Pl ace i n hea,y pan
o\ er , ery low heat ; cover but leaYe lid aj ar.
Or pl ace on rack i n shal l ow pan and keep
,, ann for short ti me in , ery sl m, O\ en ( 250) .
e Bake all sizes, from dol l ar-si ze for hot ap
petizers (spread wi th cream cheese) to big
as-your-gri ddl e l umberack size ( but know
your fi pping techni que before you try these) .
e
For perfect heat control, bake hot cakes
i n electric skil let or on electric griddl e.
e When using regul ar skil l et or griddl e, heat
i t slowl y. This i nsures uniform, j ust-right
heat. You can test temperature with a spe
ci al griddl e thermometer or grill meter. Or
sprinkle griddl e wi th a few drops of water ; if
the drops dance merrily, pan i s hot enough
for you t o start the cakes.
e Make i t a pancake party wi th easy
Whi pped Butter : Just cream butter with
your electric beater or a wooden spoon til l
fufy. Spoon i nto bowl and swirl top. For
our pancake-pour-over recipes, see page 134.
e For variety, try the recipes we give on
pages 132 to 135 . Or mi x i nto pl ai n batter :
fnely chopped appl e; drained crushed pine
appl e; canned whol e kernel corn; chopped
roasted peanuts, or seedless raisi ns.
132
Tantalizing aroma for a
buckaroo breakfast
Stack ' em high-you' ll have a breakfast to
whistle at! Serve them for supper, lunch, too
Blueberry Griddle Calies
1 well-beaten egg
1 cup milk
, cup butter or margarine, melted
1 cup sifted eniched four
2 7 teaspoons baking powder
2 tablespoons sugar
; teaspoon salt
1 cup drained fozen or canned
blueberries, or fresh berries
Combi ne egg, milk, and butter. Sift the dry
ingredi ents ; gradual l y add to l i qui d, using
rotary beater.
Drop batter on hot l ightl y greased grid
dl e, usi ng }/:3-cup measure. Sprinkle about
2 tablespoons blueberries over each cake.
\Vhen underside is gol den, turn and brown
other side. Makes a bout six 6-inch cakes .
Golden Pancakes
They' re beauties! And almost light as air-
1 cup sifed enriched four
1 teaspoon sugar
, teaspoon salt
1 cup milk
, cup light cream
2 tablespoons butter or
margarine, melted
Sift together dry i ngredients . To egg, add
mi l k, cream, and butter ; mi x well ; add dry
i ngredi ents ; bea t ti l l smoot h. (To get a head
start i n mori ng, make ba tter the ni ght be
fore and pl ace i n refrigerat or. ) Bake on hot
gri ddl e. Makes ei ght 4-i nc h cakes.
Iere' s a chef' s trick
for blueberry fapjacks
Use pancake mix ( or foll ow rec
ipe above) ; spoon blueberries
over cakes just before turning.
A handful of these frosty-blue
berries turns plain, hot cakes
into luscious eating. (Drained
canned or frozen blueberries
are fne if fesh ones aren' t in
season. ) Have butter dish load
ed, a quart of syrup to match
appetites. Ofer crisp bacon,
Canadian bacon, ti ny sausages
Hurry Flapj acks
Use your favorite pancake mix. Combi ne
well-beaten egg, milk, mel ted shortening;
add all at once to mix. Sti r lightly till fl our is
just moistened. All of the small l umps will
come out i n baking.
Season griddle with salt as shown on page
1 3 1 . Test griddle by sprinkling on a few
drops water. If water dances, griddle is
ready. Or use griddle thermometer. I t
should register 380 before you bake.
Dip batter with . cup measure; pour on
griddl e. Pancakes are ready to turn when
edges l ook cooked and top is covered with
tiny bubbl es . Turn onl y once. Don' t pat !
Light-as-a-feather Hot Cakes
; to 1 cup milk
2 tablespoons salad oil or melted
shortening
1 cup sifted enriched fou
Y teaspoon salt
2 tablespoons baking powder*
2 tablespoons sugar
Combine egg, milk (for fat, fufy cakes, use
smaller amount) , and shorteni ng. Add sifted
dry ingredients ; beat smooth.
Bake on a hot griddle. ( Pour the batter
from . cup measure. ) Recipe makes about
eight 5-i nch cakes.
*No error-2 tablespoons baking powder
is correct ! This makes the fufy, cake-type
griddle cake.
Potato Hot Stacks
2 cups grated potato
3 tablespoons grated onion
Y teaspoon salt
Dash pepper
2 teaspoons milk
2 tablespoons bacon drippings
Combine potato, onion, and egg in mixing
bowl ; add four, sal t, pepper, mi l k, and
bacon drippings . Bl end wel l .
Drop batter (2 tablespoons per pancake)
into skillet containing a little hot bacon
drippings . Fry until golden brown, turing
once. Add more bacon dri ppings to skillet
as needed. Makes 8 to 1 0 pancakes .
Buckwheat Pancakes
Fix batter the night before, and it' s all ready
to bake when Dad has the fre right-
3 Y cups stirred buckwheat four
1 cup sifted enriched four
1 teaspoon salt
1 package active dry yeast
or 1 cake compressed yeast
X cup water
1 teaspoon sugar
3 % cups lukewarm water or milk

% teaspoon soda
1 tablespoon melted fat
Combine fours and sal t . Soften active dry
yeast in . cup warm water ; compressed
yeast in . cup lukewarm water. Dissolve
sugar i n the 3% cups lukewarm water ; add
yeast mixture and sti r into dry i ngredients.
Mix well .
Let stand overnight at room temperature.
(Bowl must not be over one-hal f full . ) In the
morning stir the batter and add brown
sugar, soda, and melted fat . Bake on hot
lightly greased griddl e.
Note: Store unused batter i n refrigerator.
To re-use, add 1 cup lukewarm water to
each cup buckwheat four added ; let stand
overnight. When ready to bake, add 1 tea
spoon sal t, 2 tablespoons brown sugar, %
teaspoon soda, 1 tablespoon melted fat . Bake.
Apple-pancake Roll-ups
Make GIANT-size for hearty appetites-
2 tablespoons sugar
1 teaspoon salt
2 well-beaten egg yolks
2 cups milk
2 tablespoons butter or
margarine, melted
1 cup fnely chopped apple
and sal t . Combi ne egg yolks and mil k. Pour
into dry i ngredients ; sti r wel l .
Stir i n butter and appl e. Fold i n egg
whites . Let the batter stand few mi nutes.
Then bake on a hot griddl e. Makes about
seven 8-inch cakes.
133
Morning sun' s a-riding high, appetites are tre-men
dous when breakfast' s ready on the grill. Pitch into
fapjacks by the stack (bake j umbos or silver-dollar
size-your choice) , sizzling ham, sausages or crisp
bacon 'n sunny eggs, corn mufns, real outdoor cofee
Palmer House Griddle Cakes
5 tablespoons sugar
3 tablespoons baking powder
1 teaspoon salt
5 cups milk
3 beaten egg yolks
cup melted butter

Sugar
Lemon juice
Melted butter
1 recipe Cherry Sauce
Sift together dry ingredi ents . Combi ne mi l k
and egg yolks ; pour i nto dry i ngredi ents and
stir well . Stir i n melted butter ; fol d i n beaten
egg whites. Let batter stand a few mi nutes .
Grease griddl e well ; when hot, pour on
batter to make a 1 2- to 1 5- i nch pancake.
(This is the si ze the Pal mer House serves .
But if your griddle is smal l , you' l l have to
settl e for smal l er cakes . )
Cook over l ow heat ti ll underside i s golden
brown. Turn and brown on opposite si de.
Bake the remainder of these l arge pancakes,
one at a ti me.
Sprinkle each cake generously wi th sugar
and lemon j ui ce; pour a tabl espoon of melt
ed butter over.
Fold edge of pancake one-fourth way over,
then roll as for j el l y roll ; spri nkl e with addi
tional sugar. Place cakes on heat-proof plat
ter and broil till sugar dissolves . Serve with
hot Cherry Sauce. Makes 6 t o 8 servings .
Pour one of these over
your hotcakes . . . wow!
Butter Syrup
Always serve it piping hot-
1 cup light or dark corn syrup
Combi ne corn syrup and butter. Heat t o
boi l i ng ; sti r t i l l bl ended. Serve hot . Makes
about 1 cup.
Spiced Butter Syrup: Spri nkl e hot Butter
Syrup wi th ci nnamon or nutmeg. Sti r.
Maple Butter Syrup: Add Y teaspoon mapl e
favoring t o Butter Syrup.
Orange-Honey Butter
Makes pancakes a sensation!-
7 cup soft butter or margarine
7 cup honey
2 teaspoons grated orange peel
Cream butter ; gradual l y beat in the honey.
Blend i n orange peel . Mound mi xture hi gh
i n servi ng bowl and sprinkle the top wi th
grated orange peel .
Orange-Cranberry Honey
Delightful-and simple as 1-2-3!-
1 1-pound can whole cranberry sauce
cup orange j uice
2 to 3 tablespoons honey
Mix cranberry sauce, orange J mce, and
honey to suit your "sweet tooth. " Serve as
sauce with pancakes . Makes 2 cups .
Cherry Sauce
(for Palmer House Griddle Cakes)
4 teaspoons cornstarch
cup sugar
1 cup cherry juice
1 1-pound 4-ounce can ( 27 cups) frozen
red sour cherries, thawed and drained
Combi ne cornstarch and sugar ; gradual l y
sti r i n cherry j ui ce. Cook over low heat ti l l
thick and cl ear, s tirring constantly. Add
cherries ; cook ti l l cherries are heated.
Sandwiches, fun to eat
Baby Pizzas
Serve a whole one as a main dish, or cut in
wedges for tasty appztizers-
4 large or 6 small English mufns
3 cup chili sauce
1 teaspoon salt
X teaspoon pepper
3 teaspoon ground oregano
3-pound package brown-and-serve
sausage
% cup grated process American cheese
Spl i t mufns and toast the cut side. Spread
with chi l i sauce; combine salt, pepper, and
oregano and sprinkl e over .
Cut each sausage l ink in fourths and pl ace
polka-dot fashion over mufi ns. Top with
cheese. Broil 4 inches from heat unti l hot
through, about 2 to 3 mi nutes . Makes 4 to 6
servings, or . . .
Sardine Pizzas: Spread each toasted mufn
wi t h 1 tablespoon tomato paste ; s pri nkl e
with monosodi um gl utamate and ground
oregano.
Place 3 or 4 sardi nes on each ( l arge muf
fn) ; sprinkl e with 2 tabl espoons grated
American process cheese. Broil 4 inches from
heat unti l hot through, 5 to 8 mi nutes .
American-style Pizza "Pie"
1 package hot-roll mix
1 pound bulk pork sausage
1 6-ounce can ( % cup) tomato paste
Y teaspoon pepper
1 3 tablespoons crushed oregano
or 3 teaspoon ground
31 pound sharp process American
cheese, grated (2 cups)
31 cup grated Parmesan cheese
Prepare dough from rol l mi x accordi ng to
package di recti ons, but omi t risi ng. Di vi de
dough i n two. On l ightl y foured surface rol l
out each pi ece, stretchi ng to form two 1 0-
i nch ci rcl es.
Pl ace each on greased cooky sheet ; cl i p
dough at 1 - i nch i ntervals around edge, and
press so edge s tands up sl i ghtl y.
Break sausage i n smal l bi ts i n ski l l et ; fry
sl owl y unti l evenl y browned, about 1 2 mi n
utes, pouri ng of fat as i t accumul ates . Drai n.
Spread tomato paste on dough ci rcl es .
Combi ne sausage wi th garl i c and season
i ngs ; spri nkl e on top. Spri nkl e wi th Ameri
can cheese, then wi th Parmesan. Bake Pi zza
i n hot oven (42 5) about 20 mi nutes. Makes
6 to 8 servi ngs .
Cut a generous wedge of Pizza. Filling' s
tangy with tomato and meaty with
browned sausage for the Italian touch
135
136
Juicy inside, crusty outside
Little Loaf Sandwiches (recipe below) .
Fill brown-and-serve French bread with
Bologna-cheese spread, tomato slices;
brown in oven. Serve with green onions
Friday-burger
1 cup ( pound) grated American
cheese
1 6 7- or 7-ounce can (1 cup) tuna,
faked
2 tablespoons chopped green pepper
2 tablespoons chopped stufed olives
2 tablespoons chopped sweet pickle
8 hamburger buns
8 green-pepper rings
2 tablespoons grated American cheese
Combi ne ingredi ents, except l ast three. Cut
thi n sl i ce from top of each bun. Remove cen
ter of buns, l eavi ng si des ; i nch thick, and
thi n layer on bottom.
Fi l l wi th tuna salad. Put green-pepper
ring around mound of sal ad. Pl ace 6 i nches
from heat and broil about 3 mi nutes . Sprin
kle wi th 2 tabl espoons cheese ; broil 2 mi n
utes l onger or ti ll melted. Top wi th sprig of
water cress . Makes 8 servings.
Beanwiches
6 slices bacon
1 1-pound can (2 cups) baked
beans, drained and chilled
Y cup catsup
Y cup diced celery
Ctlp chopped green onions
1 7 teaspoons horse-radish
6 hamburger buns
Melted butter or margarine
Dill-pickle slices
Cook the bacon ti l l crisp ; drai n; crumbl e.
Combi ne the bacon, beans, catsup, celery,
onions, and horse-radi sh. Brush i nsi de of
buns with butter ; toast l i ghtl y till warm
throughout .
Fi l l buns wi t h t he bean mi xture. Tuck 2
pickle sl ices in each. Makes 6 servings .
Little Loaf Sandwiches
The little loaves brown while the cheese flling
melts to golden goodness-
7 pound Bologna
pound sharp process American
cheese
3 tablespoons salad dressing or
mayonnaise
2 teaspoons minced onion
2 small loaves brown-and-serve
French bread
Butter or margarine
Tomato slices
Sweet pickles, sliced lengthwise
Grind Bologna and cheese. Add mustard,
salad dressi ng, and oni on. Make a di agonal ,
lengthwi se sl i t i n l oaves but do not cut
through crust. Careful l y spread cut surface
wi th softened butter.
Spread generously wi th cheese mi xture.
Pl ace row of tomato sl ices i n each l oaf. Put a
slice of sweet pickle on each tomato sl i ce.
Pl ace on cooky sheet, fasteni ng the edges of
loaves wi th toothpicks, if necessary.
Brown in hot oven ( 400) 1 5 mi nutes or
on edge of grill ti ll golden brown. Cut each
l oaf i n thi rds. Makes 6 servi ngs.
Choo-choo Sandwich
1 loaf French bread
Tomato slices
Cheese slices
Thin slices corned-beef loaf
Green-pepper rings
Cut bread di agonal l y i n 1 ;-i nch slices, not
qui te through bottom crust. Cream butter
wi th mi nced garl i c. Spread on bread sl i ces .
Place tomato slice, cheese slice, corned
beef slice, and green-pepper ri ng between
bread sl ices . Bake on baking sheet i n mod
erate oven ( 3 50) 20 mi nutes .
Or stick skewer through loaf l engthwis e;
wrap i n foi l ; pl ace on gril l . Turn frequentl y.
Heat until cheese melts .
Cut through bottom crust j us t before
servi ng. Makes 7 to 10 servings.
Dagwood Towers
4 hamburger buns
Butter or margarine
Lettuce
8 X -inch slices cooked ham
1 recipe Perfect Potato Salad (page 113)
12 thin tomato slices, cut i n half
Cut buns in half; spread wi th butter. Top
each half with lettuce leaf, ham slice, then
big scoop of potato salad.
Garnish salad with three half slices of to
mato i n pi n-wheel fashion; center wi th
stufed green olive. Makes 8 servi ngs.
Friday-burgers (recipe opposite) .
They're buns hollowed out to hold
hefty helping of tuna-cheese mix
ture. Serve' em hot from the broiler
All aboard the Choo-choo
Sandwich basket: French
bread dices with slices of to
mato, c1eese, corned beef,
and green pepper baked in
between. Urao a piece of
bread (it' s cut through) ;
steady you share of topping
with a serving fork. Now to
the head of the "train" for
some crisp, green relishes
Marshall Field' s Special
For each serving, butter a l arge round
slice of rye bread. Place butter side up on
l arge pl ate.
Fi rst, put on several leaves of head l ettuce,
then a l ayer of thin slices of Swiss cheese.
Add l arge lettuce cup, reverse side up. Cover
with slices of white meat of chicken.
Pour Thousand Isl and Dressing over. Top
with a tomato slice, then a hard-cooked egg
slice. Garnish with crisp, hot bacon slices,
ri pe olives, and topper of parsl ey.
Build Dagwood Towers for the gang. Start with
a bun. On top goes a crisp lettuce leaf. Next, a
man-size slice of ham. Last, good potato salad
with tomato pin wheel, and stufed olive peak
137
Submarine Sandwiches
Here' s your wide-open chance to create a
sandwich specialty ! Spl i t a l ong l oaf of
French or I talian bread, but don' t cut quite
through. Cut a length to match your ap
petite or start with mi ni ature brown-and
serve loaf. (If you l i ke, scoop out some of the
center to make room for more fl l i ng ! )
Spread generously with mustard, whi pped
garlic butter, and /or mayonnaise with curry
powder. Or sprinkle bread with pl ai n oil
vinegar French dressi ng.
A traditional Sub starts with sal ami-you
take it from there. A few possi bil i ties : boiled
ham, proscuitto, Bologna, sliced tongue,
beef, chicken, tuna, pickled herring, l obster,
crab; American cheese, Swiss, provol one,
ricotto; l ettuce, green-pepper strips, slices of
tomato, onion, cucumber ; pickles-from
gherkins to artichoke hearts to tiny red pep
pers ; ripe and green olives.
Some specialists moisten the l ayers of
"stufng" with olive or salad oil , sprinkle
with capers, sage, oregano, or other favorite
herbs. Away with food i nhi bi tions !
Blue-cheese Puf-ups
2 ounces blue cheese, crumbled
( 7 to Y cup)
1 tablespoon li ght cream
1 tablespoon chopped parsley
teaspoon onion juice
teaspoon W orcestershire sauce
Dash monosodium glutamate
6 slices bread
3 small tomatoes, peeled and thinly sliced
6 slices bacon, cut in half
Soften cheeses at room temperature ; bl end
well . Beat in cream; add parsley, onion, and
seasonings . Toast bread on one side. Butter
untoasted side.
Place tomato slices on bread and spread
with cheese mixture. Top each slice with
bacon. Broil slowly until bacon is cris p.
Serve at once. Makes 6 open-face sandwiches .
Di ve infor
a Submarine!
That' s one pictured at lower
right. Start with a hefty cut of
French bread; add plenty of
ballast fom tray. A Sub can go
to j awbreaker heights-some
addicts pile up 30 ingredients!
Western Sandwiches
A Ray Hanks specialty from the Triple H
Ranch, Tucson, Arizona-
4 slices bacon, cut in small pieces
8 eggs
Y teaspoon salt
Dash pepper
cup chopped onion
16 slices enriched or whole-wheat bread
Soft butter
Mayonnaise
Fry bacon. Spoon of about half the fat .
Beat eggs slightly; add sal t and pepper. Pour
egg mixture into skil l et. Keep fre l ow. When
mixture starts to set at bottom and sides, l ift
cooked porti ns wi th a wi de spatul a so un
cooked mixture goes to bottom of skil l et.
\Vhen eggs are almost frm, remove from
heat and add green pepper _ and onion. Trim
crusts from bread ; toast slices on one side.
Spread untoasted si de of 8 slices wi t h butter,
and 8 wi th mayonnai se.
Top buttered sl i ces wi th hot scrambled
eggs ; cover wi th slices spread wi th mayon
naise. Serve hot. Makes 8 servi ngs .
Here' s a tempting, open-face
sandwich-serve it piping hot
1 39
Cheers from blue-cheese devotees when you
serve these Blue-cheese Puf-ups (recipe left) .
While sandwich broils, creamy, zesty cheese
spread pufs and browns, bacon topper crisps.
Hidden under all are tomato slices. Serve with
cold carrot strips, olives on a bed of water cress
140
Heat and serve in a foil coz
y
Ham Line-up Loaf
Fix ahead, heat half an hour before time to
eat-
3 2 X -ounce cans ( % cup) deviled ham
X cup pickle relish
1 loaf French bread (about 12 inches
long)
Soft butter or margarine
Tomato slices
Combi ne ham and pickle rel ish. Cut l oaf i n
72-i nch slices, al most to bottom crust.
Spread wi th butter and ham mi xture be
tween every other sl i ce. Wrap in foi l ; heat
in hot oven ( 450) 25 mi nutes, or on edge of
grill till warm t hrough.
Fod foi l back; tuck tomato sl ices i n wi th
the han1 fi l l i ng. (Or, to match picture, put
the tomato sl ices between the unfl l ed bread
sli ces-then each sandwich has a tomato
topper. ) Let folks break of thei r own serv
i ngs . Makes about 1 0 sandwiches .
Ham-salad Jumbos
1 4 7 -ounce can deviled ham
2 to 3 tablespoons chopped sweet pickles
1 tablespoon catsup

4 coney buns, split and buttered
Combi ne frst 5 i ngredi ents . Fill coney buns
and wrap each i n al umi num foi l , seal i ng
securel y. Pl ace on baki ng s heet .
Heat i n s l ow oven ( 300) 1 5 mi nutes, or
on edge of grill . Makes 4 servi ngs .
Sandwiches in a row
Everyone gets a big toasty-warm
sandwich flled with deviled ham
pickle-relish spread and a plump
tomato slice from this Ham Line
up Loaf. Serve with garden relishes
Chapter 7
Ie--erI-and AppeIizer-
. .
. . .
. . .
.
. .
. .
: . .
. . .
Something delicious, something that
shows just a touch of genius . . . but easy,
remember! That's what you want for the
brisk beginning, the friendly, leisurely
fnish to a really memorable meal
142
Take your pick
A glistening bed of ice gives these
glasses of orange and tomato j uice
chilly glamor. Fix ahead-a big
trayful for a big party-to pass
as guests arrive for brunch or a
porch supper. If you like, perk up
tomato juice with Worcestershire
sauce, lemon j uice, salt, a few drops
of Tabasco. Or ofer grapefruit
j uice-apricot combination
(see Golden Fruit
Refresher, recipe below)
Get-started

appetizers
for the barbecue
/ere' s what to serve to
hold appeti tes in check
till the barbecue' s ready
While food cooks, run 2 long skewers length
wise through big salami or Bologna for easy
turning. Heat on grill, turning frequent
ly. When hot, put on platter; cut in cubes
Golden Fruit Reresher: Add water to one 6-
ounce can frozen grapefruit-j uice concen
trate accordi ng to di rections on can. Add
two 1 2-ounce cans ( 3 cups) apricot nectar.
Chill . Makes 1 0 to 1 2 servings .
Warm-ups: Heat potato chips or crackers
in foil pans over the coals. Or, fx . . .
Herb Potato Chips: Spread one 4-ounce
package potato chi ps i n foil pan ; sprinkl e
wi th Y2 cup grated process Ameri can cheese,
then l ightl y wi th thyme. ( A spri nkl i ng of
basi l or marj oram is good, too. ) Heat over
coals or in moderate oven ( 350) 5 mi nutes,
or till cheese melts . Serve hot.
Waiting-for-the-coals appetizer: Ch cans
of consomme till j ellied. Serve cold in pa
per cups with crisp relishes, crackers. Or
pour chilled bouillon in glass of crushed ice
Blue-cheese Dip
Soften two 3-ounce packages of cream
cheese, Y cup mayonnaise or salad dressing,
2 tablespoons light cream, 1 tabl espoon
l emon j uice (fresh, frozen, or canned) , and
4 to 6 ounces (about 1 cup) fnel y crumbled
blue cheese. Blend till smoot h. ( Extra easy
i n a blender ! ) Makes about 2 cups.
On-a-skewer First Course: On each individual
skewer, arrange cubes of frankfurters, sa
lami, 1 or 2 chicken livers, and 2 tiny red or
yellow tomatoes .
Brush with melted butter or margarine
mixed with a l i ttl e Worcestershire sauce.
Broil over coals, letting each person grill his
own. Later, toast rolls on same skewers .
Chilled Tomato- Cheese Soup
2 cups light cream
1 teaspoon lemon j uice
1 teaspoon horse-radish
Few drops Tabasco sauce
Y cup cream-style cottage cheese
cup chopped green onions
1 teaspoon salt
teaspoon pepper
Combi ne soup, cream, l emon j uice, horse
radish, and Tabasco. Beat with rotary beater
till well bl ended. Add remaining i ngredi
ents ; mi x wel l . Chil l . Serve i n chilled bowls.
If desired, top wi th a fuf of sour cream or
whipped cream. Makes 4 to 6 servings.
Here' s how for our Tomato-go- round
As refreshing an appetizer as you could wish for. Cluster little
red-cherry and yellow-pear tomatoes around a server of nippy Blue
cheese Dip (recipe above) . Dress up your tray with garden lettuce,
bright parsley, or curly endive. Colorful cocktail picks are handy
to spear and dunk bite-size tomatoes. For other dips, see page 145
143
144
For sncks or dessert, pass a cheese tray
Cheese guide to good eating-an_y ti me for any meal
Your choice
American
Blue
Brie
(bree')
Camembert
(cam-on-bare')
Chantelle
(shan't-tell')
Cottage
Cream
Edam, Gouda
(ee-dam, gow'-da)
Gorgonzola
(gor-gon-zzo' -la)
Liederkranz
(lee' -der-krans)
Limburger
Parmesan
(par' -may-sahn)
Swiss
Process
cheeses *
American
Brick
Limburger
Pimiento
Swiss
Others
Cheese
s
reads
( assed and
packaged)
Grated
cheeses
How it looks and tastes
Natural or colored. Texture is frm to crum
bly; favor, mild to sharp.
Texture is crumbly. Smihard; veined with
blue-green mold. Mild to sharp, salty favor.
Roquefort type.
Sft, creamy; sharp characteristic taste; pro
nounced odor.
Soft, creamy; rich, full, distinctive favor.
Pale yellow interior. Mellow favor, smooth .
semisoft texture.
White; mil d; uncured.
White; mild and fresh as cream; soft.
Round, red-coated cheese. Mild favor. Hard,
smooth texture.
Compact, creamy, veined with green mold.
Piquant favor.
Golden yellow. Robust favor and odor re
sembling Limburger.
Characteristic odor-victim of many a jest!
Among the most delicious of chees favors.
Delicate yellow color. Hard, compact cheese.
Zesty favor.
Pale yellow, hard cheese. Round, even holes.
Mild nutlike favor.
Smooth, creamy texture. Spread easily; slice
when chilled. Melt smoothly and quickly.
*For process cheeses, selected lots of cured cheese
are blended, pasteurized, and packaged.
Delightful blends, ready-to-spread-mild to
very sharp, smoky, with relish, olive, pine
apple, garlic, pepper.
American, Parmesan, others-in shakers or
bags.
How to serve
With fruit pie, crisp crackers, in sandwiches,
on dessert or snack tray, in creamy sauces.
Crumble in crunchy salads, in salad dress
ings. Blend with butter for broiled steak
topping. Use for dessert or snacks.
With a variety of dark, whole-grain breads
-especially good. Eat the crust.
One of the world's classic dessert cheess.
Srve at room temperature-the consistency
of thick cream is ideal. Eat the crust.
For sandwiches, dessert, or cheese tray.
Us in salads or for a spread mixed with
chives, nuts; in cheese cake for dessrt.
Cube to toss in fruit salads; thin with cream
for desrt topping. Srve on chees tray or
use in sandwich fllings.
Bright hub for dessert or snack tray. "Baby
Gouda" weighs less than a pound; Edam
weighs 2 to 4 pounds.
Crumble in salads and salad dressings. Us
on the cheese tray. Try it with juicy pear
slices.
Spread on toast and crackers, rye and pum .
pernickel breads.
Men like it on dark breads, with salty potato
chips, pretzels, and cofee.
Grate to serve over spaghetti, soups, salads,
casseroles.
Slice for the Dutch-lunch platter. Cut in
sticks for salads.
Excellent for cheese sauce, soufes, for snack
and dessert trays.
With crackers or your favorite bread, on
Melba toast, for afternoon tea or late-eve
ning snack.
For salads, soups, spaghetti, hot breads,
vegetables au gratin.
Cheese-duo Dip
1 5-ounce jar blue cheese spread
1 tablespoon grated onion
7 cup chopped California walnuts
Soften cream cheese. Add remai ni ng i ngre
dients and combine thoroughly with electric
mixer. Use as a dip or for stufng celery.
Makes about 1% cups.
Creamy Chive-cheese Dip
1 12-ounce carton chive cream-style
cottage cheese
3 to 6 drops Tabasco sauce
Parsley or chives
Place cheese and sauce in bl ender and blend
unti l fufy and creamy. (Or beat wi th a ro
tary or electric beater. ) Garnish with pars
ley or chopped chives . Makes about 1 Y cups.
145
The speediest snack ever
Lay out the "welcome mat" with a cheese-tray
sampler. Look over varieties on the cheese
counter in you market -mild and sharp,
hard and soft. Include old standbys; add new
ones for adventue. Set out toasted crackers
Deviled Dip
1 5-ounce j ar pimiento-cheese spread
1 2 -ounce can deviled ham
1 tablespoon minced onion
Dash monosodium glutamate
4 drops Tabasco sauce
Wi th electric mixer or blender, combine
cheese spread, deviled ham, mayonnai se,
parsley, oni on, and seasoni ngs. Chill . Makes
about 1 7 cups.
For Dipping
Liverwurst Cubes: Cut liverwurst slices i nt o
cubes. Pass pretzel sticks i nstead of cocktail
picks to dunk cubes in barbecue sauce.
Pineapple Chunks: Spear wi th cocktail pi cks.
Di p i n cream cheese thi nned wi th cream.
Midget Franks: Pour sauce that comes in
can with franks into bowl . Dunk franks.
146
For fun after the meal -these nice- to-serve extras
Hot Buttered Pop
corn: Try this "fn
ish" for your barbe
cue meal. Pop corn
over coals in a wire
popper. Put in a big
bowl ; then pou
melted butter over.
Sprinkle with salt.
For popcorn with a
sharp tang, sprinkle
it lightly with grat
ed Parmesan cheese
Want a coolin
g, light
More tempting dessert ideas
Heat frozen l i ttl e frui t pies-one api ece-
on the grill .
Creamy Apricot Dessert : Add 1 package
instant vanilla puddi ng to one 1 2-ounce can
( 1 Y cups) apricot nectar. Beat wi th rotary
beater till smooth. Fold i n 7 cup chopped
California walnuts, Yz cup heavy cream,
whipped. Spoon i nto sherbet glasses ; chill .
Top with addi tional whi pped cream and
sprinkle with nuts . Makes 4 to 6 servi ngs.
Roasted nuts: Use
the last embers of
dying coals to roast
California walnuts
or peanuts in the
shell. Place the nuts
in a wire corn pop
per; shake to heat
evenly. Then serve
immediately-pip
ing hot with plenty
of salt. Pass a bowl
of bright red apples
dessert?
e Big strawberries to dunk in sour cream or
confectioners' sugar.

Frui t cup pol ka-dotted wi th bl ueberries,
raspberries, strawberries, and sprinkled wi th
shredded coconut .

Fresh bl ueberry-peach compote : Chill
berries and peaches. Just before serving, peel
peaches and slice (or use drained canned or
frozen sliced peaches) . Line sides of serving
bowl wi th peaches. Mound bl ueberries in
center, top wi th a sprig of fresh mint. Pass a
pitcher of rich cream, a shaker of sugar.

Parfai t pi e or cheese cake wedges .
e Gel ati n cups : Just pour fruited-gel ati n
mixture i nto paper cups (saves dishes) ; chill
i n refrigerator till set . Easy to carry out .

Dasher-style i ce cream served straight
from the ice-cream freezer.

Popped wild rice : Put small amount un
washed wild rice ( top qual ity, new crop)
i nto fne sieve. Place i n deep, hot fat ( 400)
till rice is popped. Drain on paper towels.
Sprinkle wi th sal t, serve i n bowl . Especially
good with cool fruit or tomato j uice.
Cargo of gold
Black iron "boat" holds chilled
melon sections, clusters of dark
grapes. And what could be quicker
for a dessert-or a mornng eye
opener? Squirt with lemon juice.
For a sweet and si mple meal ending-
Fresh pineapple in the shell :
Cut chilled pineapple in
fourths, leaving leafy top in
tact. Remove hard core from
sections. With grapefruit knife,
loosen fruit from peel close to
pineapple' s "eyes. " Cut in
bite-size pieces, as above. Pass
a bowl of confectioners' sugar
Cheese-and-fruit tray: Can' t
beat it for good eating. No
trick either. Just put out a big
wedge of your favorite cheese
-or several kinds (see Cheese
guide to good eating, page 144)
-your choice of fresh fruits,
crisp crackers. Let every out
doors fan pitch in for himself
Heavenly Hawaiian Cream
You' ll like it for its luscious favor, for saving
you time-
1 No. 2 can (2 7 cups) pineapple tidbits
pound ( 16) marshmallows,
cut in eighths
cup well-drained maraschino cherries,
cut in fourths

1 cup heavy cream, whipped

7 cup slivered blanched almonds,
toasted
Shredded coconut
Drain pineapple, reserving } cup of the
syrup. Combine pi neappl e, marshmallows,
cherries, and reserved } cup syrup.
Let stand 1 hour. Fold i n whi pped cream.
Spoon i nt o dessert dishes and chil l . To
serve, sprinkl e with nuts and top wi th coco
nut. Makes 6 to 8 servings.
Tropical parfai t
A tower of cool melon balls! Spark up with
this tart fnish: Add a bit of lemon j uice.
For subtle favor, frst rub glasses with fesh
mint and chill. Top with mint sprig. Pass
a pitcher of chilled ginger ale to pour over
Melon-patch treats: Be sure
to choose j uicy, ripe melons;
chill well. Cut thumpin' ripe
watermelon wedges, as above.
Or serve tray with three kinds
of melon-watermelon, canta
loupe, honeydew-with lime
wedges for zip. Also see the
pictures below and opposite
147
148
Ice- cream
Candy-stick Ice Cream
Ever so smooth, with fecks of peppermint-
1 tablespoon ( 1 envelope) unfavored
gelatin
cup cold water
1 % cups milk, scalded
1 cup crushed peppermint stick candy
teaspoon salt
2 cups heavy cream, whipped
Soften gelatin in cold water ; dissolve in hot
milk. Add % cup of the candy and the salt ;
stir till candy dissolves ( heat slightly if nec
essary) . Pour into refrigerator tray. Freeze
till frm; break into chunks and beat wi th
an el ectric beater until smooth. *
Fold in whi pped cream and remaining
candy. Return to tray; freeze frm. Makes
about 1 Y2 quarts of ice cream.
*Or freeze till partially frozen; beat un
ti l smooth wi th rotary beater.
sundaes
Chocolate-velvet Sauce
Combine one 1 3-oUe can ( 1 % cups)
evaporated mi l k, 1 cup sugar, two 1 -ounce
squares unsweetened chocol ate, Y teaspoon
sal t . Cook mi xture over medium heat ti ll
smooth and thick, stirring constantly. Re
move from heat. Add 1 teaspoon vanill a.
Chil l . Makes about 1 pi nt.
Snow Sauce
Cook Y2 cup sugar wi th ; cup hot water
till sugar dissolves . Add 7 pound ( about
1 6) marshmal l ows, cut fne, and sti r vigor
ously ti l l they mel t . Pour sl owly into 1 un
beat en egg white, beati ng wi th rotary or
electric beater t i l l mi xture begins to thicken,
about 3 or 4 mi nutes. Makes 2 cups.
Jify Caramel Sauce
Heat Y2 pound ( 28) caramels with Yz cup
hot water in top of doubl e boiler, sti rring
occasi onal l y, till caramels are melted and
sauce is smooth. Makes about 1 cup.
Minted Pineapple Sauce
Combi ne one 9- ouncc can (1 cup) pineap
pl e tid bits, : cup l ight corn syrup, 7 tea
spoon mint extract, and 2 drops of green food
colori ng. Bl end mixture wel l ; then chill .
Makes about 1 . cups.
Banana Sundae Sauce
Cornbi ne % cup diced fully ripe, fecked
wi th-brown bananas and } cup mapl e-fa
vored syrup. Serve as is, or chill . Garnish
wi th chopped maraschi no cherries, if de
sired. Makes about 1 cup.
Skyscraper Sundae
Combine one 6-ounce can frozen orange
j uice concentrate with cup drained,
canned crushed pineapple. Alternate mix
ture with scoops of vanilla ice cream. Top
with whipped cream, pineapple, and mint
It's all in the way you cut it in two! Trace a zigzag
line around the melon's middle. Then make a deep
thrust with knife this way, that way -all around.
Scoop out seeds. Serve as is, or with fruit, sherbet
A dazzling Rainbow-sundae Bufet.
Scoops upon scoops of ice cream in three favors.
Banana halves, strawberries between. Toppers:
cherry sauce, walnut halves, sliced peaches, crushed
pineapple-also Chocolate-velvet and Snow Sauces
(see recipes on opposite page) . It' s your choice. Keep
a supply of sundae sauces, nuts, fruits-ofer
a choice with any ice cream
149
Melon sundaes: Cut chilled cantaloupe in half
crosswise; remove seeds. Cut thin slice of bottom
of each half so melon won' t tip. Fill center with va
nilla ice cream-or try peach, lemon, pineapple
150
ALL-AMERICAN APPLE PIE-THE FAVORITE OF FAVORITES! KEEP WARM AT EDGE OF GRILL. SERVE
WITH CHEESE ATOP
Apple pie
Pare 5 t o 7 tart * apples and slice thi n,
or use 2 No. 2 cans ( 5 cups) sl iced
pi e apples, drai ned. Combi ne % to
1 cup sugar, 2 tablespoons enriched
four, 1 teaspoon ci nnamon, 7 tea
spoon nutmeg, and dash sal t ; mix
wi th apples . Fi l l 9- i nch pastry-li ned
pi epan; dot with 2 tabl espoons butter
or margari ne. Adj ust top crust . Bake
i n a hot oven (400) 50 mi nutes, or
till done.
*If appl es aren' t tart, add 1 tabl e
spoon l emon j uice, and, if you li ke, a
bi t of grated l emon peel, too.
Plain Pasty: Si ft together 1 Yz cups
sifted enriched four and Yz teaspoon
sal t ; cut i n Yz cup shortening wi th
pastry-bl ender or bl endi ng fork ti l l
the pi eces are the si ze of smal l peas.
Sprinkle 4 to 5 tabl espoons cold water
one at a time, over the ingredients,
gentl y mixing and pressing wi th fork
ti l l dough j ust holds together. Di vi de
for lower and upper crust ; roll to Y
i nch on l i ghtl y foured surface. Use
l i ght strokes . Makes enough pastry
for one 8- or 9 -i nch doubl e-crust pie
or 4 to 6 tart shell s .
Ri m trim: Tri m l ower pastry even
with edge of pi epan. Roll top crust so
edges will extend Y i nch beyond low
er crust ; cut slits for steam to escape.
Dampen l ower edge wi th water. Lay
top crust on flled pi e and fol d extend
ed edge over edge of bottom crust . To
crimp edge : With forefnger of right
hand, press crust between thumb and
forefnger of l eft hand.
Pat-a-pie Pastry-use your favorite frui t .lling
1 For 8- or 9-inch double-crust
pie: Into pieplate, sift 2 cups
sifted enriched four, 2 teaspoons
sugar, and 1 X teaspoons of salt
3 Reserve 7 of dough to crumble
over flling for top crust. Press
rest of dough to line bottom of pie
plate evenly. Leave some for sides
2 Using fork, whip % cup salad
oil with 3 tablespoons milk;
pour over four mixture. Mix with
fork till four is all dampened
4 Press dough up sides to fnish
shell. Crimp edges. Add flling;
crumble reserved dough in small
pieces, sprinkle over flling. Bake
151
152
Rancho Birthday Cake
Bake a yell ow cake-your own or a pack
aged mix. To make a 3-l ayer cake as i n pic
ture below, you may need t o double your
recipe or use 2 boxes mi x.
"Lazy-K" Frosting
1 Y cups sugar
Y cup water
X teaspoon cream of tartar
4 egg whites
1 teaspoon vanilla
Combine sugar, water, and cream of tartar.
Cook (stir only till sugar dissolves) to very
hard-ball stage ( 266) . Wipe of any crystals
on pouring side of pan with damp cl oth.
Beat egg whi tes till stif but not dry. Pour
syrup sl owl y i nto egg whites, beati ng con
stantly. Add Y teaspoon vanil l a; beat till
frosting holds i n peaks. Add remai ning va
ni ll a; beat till frosting holds i n peaks.
Makes enough frosti ng for tops and si des
of two 9-inch l ayers. Decorate cake with
"brands" of Chocol ate Confectioners' -sugar
Frosti ng. Note: To frost extra-large cake as
i n picture, double reci pe.
Chocolate Confectioners'
sugar Frosting
Combine thoroughly one-half 1 -ounce
square unsweetened chocolate, melted, 4
teaspoons milk, 1 > cups sifted confection
ers' sugar. Use pastry tube or paper cornu
copia to make brand decorations .
Grill-balied Berry Cobbler
To serve 4, allow 3 cups fresh bl ackberries
or youngberries and Y to 1 cup sugar (de
pendi ng on sweetness of berries) . Mash ber
ries slightly wi th sugar i n Dutch oven or
l arge, heavy skil let (one wi th hi gh l i d, if
possi bl e) . Set aside while you mix up a smal l
batch of drop biscuits (from packaged bis
cuit mix) , using light cream i n pl ace of
mil k.
Heat skil l et of berries to boi l i ng; drop
the soft dough by spoonfuls atop. Put on l id
and cook as you would dumpl i ngs, 1 5 t o 20
minutes, watching to see that the fruit does
not boil over. Serve warm with cream.
Date-Nut Calie
1 cup boiling water
1 cup chopped dates
Y cup shortening
1 cup sugar
1 teaspoon vanilla
1 egg
1 % cups sifted cake four
1 teaspoon soda
Y teaspoon salt
Y cup chopped California walnuts
Pour boi l i ng water over chopped dates ; cool
to lukewarm. Sti r shortening to soften. Grad
ually add sugar, creami ng wel l . Add vani l la
and egg; beat well . Si ft dry ingredi ents to
gether ; add to creamed mixture alternatel y
wi th date mixture. Beat wel l .
Sti r i n chopped walnuts . Bake i n greased
8x8x2-i nch pan, 1 hour or till done. Serve
topped with whi pped cream, if desired.
"Branded" Rancho Birthday Cake
Yippee! Toy bucking
broncos help Dad or
Brother celebrate in be
man style. The cake' s a
velvety one, three layers
high, covered with "Lazy
K" Frosting -chocolate
brands (recipes above) .
Decorations for ladies:
Cowgirl rides atop pink
frosting, and a few posies
nestle at base of candles.
To make extra-large cake
as in picture, double reci
pes for both cake and
frosting given above.
Chapter 8
Dt\tru
t-
You've arrived at the sit-and-sip department . . . very important
department in this delightful business of relaxed outdoor living!
Keep 'em lolling and lingering with perfect cofee kept steaming
hot in an immense pot; or with one more tall, shivery-cool drink
154
Mal(e it cofee -iced or hot
Use a man-size cofeepot
This one boasts its own knee-high stand with
candle warmer -keeps cofee piping hot but
won' t boil away that fresh favor, wonderful
aroma. No strong arm needed to pour-j ust
tip the pot. This old covered-wagon-style
enameledware in gray and black with red
trim includes divided plates, mugs, platters
Clear tumblers of iced cofee
Here' s a perfect way to pep you up, shoo away
heat waves. And it' s easy to keep a supply on
hand. Iced cofee is only as good as the cofee
you brew, so measue cofee and water carefully.
Make brew by your favorite method. On op
posite page: three ways to delicious iced cofee
The all - American favori te-
morning, noon, or night. Fix
"old fai thful" in your cofee
maker. Or make instant
Pass t he cofee ! Make sure you have a
jumbo pot if you' re serving it hot-or a
BI G pi tcher for iced cofee. Fi l l cups
again and again-folks' l l keep si ppi ng till
you stop pouring.
I f the crowd' s a big one, better use a
l arge baking pan or shallow wooden box
for safety-frst tray to pass flled cups.
Keep warm on edge of gril l , on warm
ing shelf above barbecue, or wi th food
warmer (see page 69) . If you have an out
door electrical outlet, plug in your auto
matic cofee maker. In a jify, cofee' s hot
and fragrant, j ust the strength you l ike.
Campfre Cofee
Mix 1 or 2 slightly beaten eggs with 1
pound cofee-any grind. Place in wet mus
lin bag large enough to hold twice that
amount ; tie. ( First boi l muslin i n cl ear wa
ter ; then rinse. )
Bring 2 gallons ( 8 quarts) fresh cold wa
ter to rolling boil, then reduce heat below
boiling point . Add dash sal t . Add bag of
cofee, being sure to submerge i t .
Cover, brew over l ow heat (don' t boil) at
l east 30 minutes . Push cofee bag down sev
eral times while brewi ng. Remove bag and
keep cofee hot till serving time.
Makes 40 servings .
Iced Cofee
Quick method: Make cofee doubl e strength
-for 2 glasses, use 8 tablespoons cofee to
1 } measuring cups water . Pour hot, freshly
made cofee into tall ice-flled tumblers.
Rerigerator method: Chill regul ar-strength
cofee ; pour over cofee ice cubes.
Iced Instant Cofee
Put 1 rounded teaspoon i nstant cofee
(more or less accordi ng to the strength you
want) into each glass . Add a little hot water
to each serving to dissolve cofee. St i r. Add
i ce cubes and cold water to fi ll the glass .
Instant Cofee
For each cup required, place 1 rounded
teaspoon instant coffee i n cofeepot . Add an
equal number cups boi ling water.
Rio Chocolate
A spicy chocolate-cofee drink-it'll be one of
your favorites-
2 1-ounce squares unsweetened
chocolate
cup sugar
4 teaspoons instant cofee
% teaspoon cinnamon
teaspoon nutmeg
Dash salt
1 cup water
3 cups milk
Whipped cream
Cinnamon sticks
I n top of doubl e I Joiler, combi ne chocolate,
sugar, cofee, ground s pices, salt, and water.
Cook over low heat, sti rri ng till chocolate
is melted and bl ended. Bring to boiling and
cook 4 mi nutes , sti rri ng constantly. Now
place over boi l i ng water ; sti r i n milk ; heat
thoroughly.
To serve : Beat with rotary beater till
foamy. Pour i nto cups. Top wi th fuf of
whi pped cream. Use ci nnamon sticks as stir
rers . Makes about 6 servings .
Remember these golden rules for good cofee
Always start with a cofee maker that' s
thoroughly clean-one that has been
scrubbed fai thful l y after each use to get rid
of the fats and oils that form on the sides of
the cofee maker . Use scouri ng pad to re
move stains, sudsy hot water ; then rinse well .
Scald wi th boiling water before usi ng. (Be
sure not to dunk the base of your automati c
cofee maker i n water ! )
The fresher, the better-that' s how cofee
should be. You help cofee stay that way if
you keep i t i n an airtight container i n a cool
place. Also, buy cofee i n small quanti ties or
enough for just a week' s supply.
Choose cofee of the proper grind for your
cofee maker-saves you money and gives
you top favor.
Always draw fresh, cold water for making
cofee. Water from the hot tap may rob your
cofee of fresh taste.
No cheati ng in measuring ! Be sure to
measure accurately each ti me. Allow 2 ta
bl espoons of coffee for each % standard
measuri ng cup of water .
The water should come to a full, rolling
boil before you let i t come i n contact with
the ground cofee.
Never boi l coffee. I f you do, the favor
fl oats from your cofee maker. And after all,
you want the fl avor i n your cofee cup, not
i n your ki tchen !
Fi nd the best ti mi ng for your favor pref
erence and cofee maker, then stick to i t .
Sweeten i ced coffee wi t h a simple syrup,
made by si mmeri ng 1 cup water and 1 cup
sugar for 3 to 5 mi nutes. Store i n refrigerator
for future use. Pass pi tcher of syrup instead
of sugar bowl . Remember to ofer cream, too.
Be thrifty wi th leftover cofee-freeze as
cofee ice cubes .
155
156
Tall and frosty coolers -so refreshin
g
Have straws ready!
Circling from bottom:
Triple Orange Cup,
Chocolate Malted Milk,
Pink Cherry Soda
(recipes, page 160) ,
Frutti-tutti Ginger Ale,
Cranberry Punch, Lemon
Zingo (pages 158, 159) ,
Apricot Float (page 160) ,
Perfect Iced Tea (recipe,
opposite page) in center
Tips on making tea
Keep teapot spotlessly clean ; rinse well
after washing. Use i t onl y for tea. Scal d tea
pot wi th boiling water before each use.
Measurefresh, cold water and tea careful l y,
then you' l l always get same good resul ts. Be
sure to al l ow for weakening by mel ti ng ice.
Bring water to vigorous boi l before pour
i ng over tea.
Be a clock watcher on ti mi ng the brew !
If you happen to make tea too strong or
forget to pour the brew of i n time, it' s apt
to cloud. To make i t sparkle agai n, pour tea
into glass or enamelware pan and reheat
(don' t boil) ti l l clear. Remove from heat
i mmedi ately and add about Y cup boiling
water for each quart tea.
Perfect Iced Tea
To make 4 glasses l of iced tea, measure 2
tablespoons (6 teaspoons) tea leaves (or 6
bags) into teapot. (For l arge quanti ty, you
might use a gl ass or enamelware pan. )
Pour 2 cups fresh, vigorously boi l i ng wa
ter over leaves . Cover and l et tea stand 5
1 mi nutes. Stir a second or two. Pour brew
through a tea strainer into glass, earthen
ware, or enamelware pi tcher (warm glass
pitcher frst with hot water so i t won' t break) .
I mmediately add 2 cups cold water and
let tea cool at room temperature ti l l you' re
ready to serve i t .
Pour t ea into tall ice-flled glasses . Ofer
juicy lemon wedges and sugar . Trim glasses
with mint sprigs, if desired.
Frosty Mint Tea
6 teaspoons tea leaves or 6 tea bags
1 tablespoon mint jelly
Lime juice
Confectioners' or granulated sugar
Ginger ale, chilled
Pour boiling water over the tea. Let steep 5
mi nutes . Strai n and pour hot tea over j el l y ;
stir to dissolve. Chil l . To frost rims of chilled
glasses, di p i nto l i me j uice, then i nto sugar .
Fil l glasses half ful l of tea ; add crushed
ice ; fl l to frost l i ne wi th chi lled gi nger al e.
Garnish wi th l i me slices and mi nt sprigs .
Makes 6 servi ngs.
Instant Iced Tea
For each glass of iced tea, al most-fll glass
with cold water. Add 1 rounded teaspoon
instant tea-more or less to suit your taste.
Sti r to dissolve. Add the i ce. Trim glasses
with mint spri gs and lemon slices . For lots
of tea, make a pitcherful at a ti me.
I nstant tea makes a quick base when you
are stirring up punch for the crowd. Con
coct your own reci pe by addi ng frui t j uices
and sugar.
Spiced-tea Special
2 tablespoons tea
> teaspoon allspice
> teaspoon cinnamon
> teaspoon nutmeg
% cup sugar
1 pint bottle (2 cups) cranberry-
juice cocktail
1 cups water
cup orange juice
cup lemon juice
Pour boi l i ng water over the tea and spices .
Cover ; l et steep 5 mi nutes. Strai n ; add sug
ar ; cool . Add remai ni ng ingredients ; chi l l .
Garnish wi t h l emon sl ices . Makes 6 to 8
servings .
Tea Sparkle
Here' s a thirst-quencher with a great big
punch! Three flavors blended int one dis
tinct "special" tea-
1 cup boiling water
4 teaspoons tea leaves
or 4 tea bags
1 cup light corn syrup
4 cups cold water
1 cup lime juice
1 large bottle ( 3 to 4 cups)
ginger ale, chilled
Lime slices
Maraschino cherries
Pour boi l i ng water over tea ; steep 3 mi n
utes ; strai n. Add corn syrup, col d water, and
l i me j uice ; mi x thoroughl y. Chi l l .
Pour i nto punch bowl over ice. Add gi n
ger ale when ready to serve. Garni sh wi th
l i me sl i ces and maraschi no cherri es. Makes
12 servi ngs .
157
158
Fruit drinks
Naturals for your outdoor meals: frui t juices and punches,
bottled soft drinks -poke them porcupine- style in bucket of
chipped ice-milkshakes and sodas, thick with ice cream
Citrus Sunshine Punch
1 6-ounce can frozen orange-juice
concentrate
1 6-ounce can frozen
lemonade concentrate
limeade concentrate
4 cups cold water
1 large bottle (3 7 to 4 cups)
ginger ale, chilled
Combi ne i ngredi ents except ginger ale ; pour
over ice block i n bowl . Add ginger ale j ust
before servi ng. Makes 1 2 to 1 5 servi ngs .
Old-time Lemonade
For a quickie, keep sugar syrup (made as
below) on call or fx lemonade from frozen
concentrate-
Combi ne 1 cup sugar and 1 cup water i n
saucepan. Heat, sti rri ng constantly, until
sugar dissolves, then bring to a full roll i ng
boil . Cool ; store in refrigerator.
For each servi ng, combi ne 3 to 4 tabl e
spoons of the syrup wi th 1 Y tablespoons
lemon j uice ( fresh, frozen, or canned) and
1 cup water. Pour into ice-flled glasses.
Tri m each gl ass wi th mi nt sprigs, l emon and
strawberry sli ces as i n picture at left .
Pink lemonade: Fi x i n a j ify wi t h frozen
pi nk l emonade concentrate. Pour into ice
flled glasses.
Limeade
7 teaspoon grated lime peel
Juice of 10 limes ( % cup)
% cup sugar
2 cups water
Combi ne all i ngredi ents and stir to dissolve
sugar. Chi l l . Hal f-fl l each glass with ice
cubes or crushed ice ; fl l with lime mixture.
Garnish wi th l i me slices, if desired. Makes
about 6 servi ngs.
North Pole merry-go- round
Pass the basket server with tall glasses of
Old-time Lemonade (or mix lightning
quick fozen lemonade concentrate) . This
favorite drink is cool as its green fesh-mint
topknot, cart wheels of lemon. How about
an extra strawberry from center bowl?
Frutti-tutti Ginger Ale
A picture-pretty way t serve an old favorit
For each serving, put 2 spears of pineap
ple into l arge glass . Add 2 or 3 ice cubes, 2
maraschino cherries wi th stems, and 2 or 3
l ime slices . Fill with ice-cold ginger al e.
Lemon Zingo
It' s that quick and that nippy-
lemonade concentrate
pineapple-juice concentrate
1 large bottle (3 Y to 4 cups)
carbonated water, chilled
Thoroughly combine j uice concentrates .
Pour mixture over ice cubes. Add carbon
ated water and serve at once i n tall gl asses .
If you li ke, foat a few l emon slices for trim.
Makes about 6 servi ngs.
For fruited muddlers: Sl i p a l emon slice on
each l ong muddl er, so it wi l l be j ust above
rim of glass. Then alternate a few mara
schino cherries and pineapple chunks al most
to top end of muddler.
For sugarjrosted glass rims: Di p rims in
fruit j uice, then i n sugar. Let dry.
Cranberry Punch
Plenty of sparkle and tang-
cup sugar
Y cup boiling water
1 1-pint bottle (2 cups)
cranberry-juice cocktail
1 cup orange juice
cup lemon juice, fresh,
frozen, or canned

2 small bottles (about 2 cups)
ginger ale, chilled
Add sugar to water, sti rring to di ssol ve. Add
frui t j uices . Chil l .
Just before serving, pour over crushed ice
or cubes and add ginger al e.
I f you li ke, garnish with an orange slice
slipped over the rim of each glass and tuck in
a sprig of mi nt. Makes about 6 to 8 servings,
or 1 Y quarts.
Honolulu Punch
Y cup sugar
1 cup water
1 cup strong tea
1 cup unsweetened pineapple juice
% cup lemon j uice, fresh,
frozen, or canned
Y cup orange juice
2 small bottles ( about 2 cups)
ginger ale, chilled
Orange slices
Mint sprigs
Make si mpl e syrup by boi l i ng sugar and wa
ter 5 mi nutes ; set aside. Combi ne tea and
frui t j uices ; chil l . Just before serving, add
gi nger ale and syrup to taste. Garnish with
orange slices, mi nt sprigs . Makes 6 servi ngs .
Minty Grape Cooler
1 cup sugar
1 Y cups water
1 cup mint leaves
1 cup lemon juice, fresh,
frozen, or canned
2 cups grape juice
1 large bottle (3 7 to 4 cups)
ginger ale, chilled
Combi ne sugar and water ; cook for 5 min
utes. Cool slightl y. Pour over mi nt l eaves .
Add l emon j ui ce. Cover and l et steep 1 hour.
Strai n. Add grape j ui ce. Just before serv
i ng . add ginger al e. Gari sh gl asses wi th
sprigs of mi nt. Makes 2 quarts.
Hot Mulled Cider
Have this for a snappy October barbecue-
Y cup brown sugar
teaspoon salt
2 quarts cider
1 teaspoon whole allspice
1 teaspoon whole cloves
3 inches stick cinnamon
Dash nutmeg
Combi ne brown sugar, sal t , and cider. Tie
spices i n small piece of cheesecl oth; add.
Sl owly bring to a boi l ; si mmer, covered, 20
mi nutes . Serve hot wi th t wi st of orange peel .
Use ci nnamon sticks as muddl ers . Makes 1 0
servings .
159
160
Bright frui t sparklers
with plenty offzz
Good as if they took a lot of
fing! Make ' em in tumbler
as at right, or have a Triple
Orange Cup (recipe below) .
For the tumbler style, scoop
two balls of orange sherbet
into a tall glass. Then fll
with chilled orange pop. Slip
a half-slice of orange over
the rim and poke a sprig of _
fresh mint to one side
Time for dessert? Make
it a soda or a thick malt
Triple Orange Cups
For each serving, cut slice from blossom
end of ora nge. Scoop out pulp and white
membrane with spoon (save to use i n fruit
cup or sal ad) .
Pl ace small scoop orange sherbet i n each
orange cup. Fill wi th chilled orange car
bonated beverage. Serve at once wi th short
straws (or cut long straws i n half) .
Pink Cherry Sodas
1 envelope cherry-favored
summer-drink powder
1 cup sugar
2 cups milk
1 quart vanilla ice cream
1 large bottle (3 . to 4 cups)
carbonated water
Combi ne drink powder and sugar. Dissolve
i n milk. Pour into glasses . Add scoop of ice
cream to each and pour carbonated water
over. Makes 8 to 1 0 servings, or 2, quarts.
Chocolated Malted Milk
7 cup milk
1 . tablespoons instant cocoa
1 . tablespoons malted milk
5 scoops vanilla ice cream
Combi ne milk, cocoa, malted mi l k, and 3
scoops ice cream; beat well wi th electric
mixer or rotary beater, or blend 1 mi nute in
electric blender. Pour into two 8-ounce glass
es ; add another scoop of ice cream to each.
Apricot Float
Just 1, 2, 3-and it's ready-
1 1 2-ounce can ( 1 . cups) apricot
nectar, chilled
3 scoops vanilla ice cream
Chilled carbonated water
Pour apricot nectar i nto three tall glasses.
Add scoop of vani l l a ice cream to each. Fi l l
wi th carbonated water. Sti r before servi ng.
Index
A
Appetizers, 142-145
Bologna, heated, 142
Cheese tray suggestions, 1 44
for Dipping, 143, 1 45
Dips
Blue-cheese, 143
Chees-duo, 145
Chive-cheese, Creamy, 145
Deviled, 145
Fruit Refresher, Golden, 142
Herb Potato Chips, 142
On-the-skewer First Course, 143
Tomato-Cheese Soup,
Chilled, 143
Waiting-for-the-coals, 142
Warm-ups, 142
Apple pie, 151
Apples, Cinnamon ( i n foil) , 74
Aspic, Summer, 1 1 7
B
Bargain barbecues, 76-79
Bean Bake, Bowwow, 68
Beans
Baked, 102-103
Green, au Gratin, 105
Limas, Poncho's, 103
Stew, Kettle-of-, 70
Beef, see Meats
Beets, Pickled, 1 1 6
Beverages, 153-160
Apricot Float, 160
Check list of, 16
Cherry Sodas, Pink, 160
Chocolate Malted Milk, 160
Cider, Hot Mulled, 159
Cofee, 154-155
Campfre, 155
Iced, 155
Instant, 155
Rio Chocolate, 155
Ginger Ale, Frutti-tutti , 159
Grape Cooler, Minty, 159
Lemon Zingo, 159
Lemonades, 158
Limeade, 158
Orange Cups, Triple, 156, 1 60
Punch
Citrus Sunshine, 158
Cranberry, 159
Honolulu, 159
Tea, 157
Breads, 1 25-134
Bacon Twists, 127
Cheese
Fingers, 1 28
Pretzels, 78
Straws, 126
Squares, Crusty, 1 28
Toasty, 126
Cofeecake, Honey-Nut, 128
Corn
Hush Puppies, 81
Johnnycake, 129
Mush, Fried, 129
Stix, Golden, 1 28
Donuts, Speedy, 1 29
French
Garlic, 127
Hot, 127
Long Boy Loaf, 127
Garlic-bread Squares, 127
Pancakes, 101, 130-134
Rolls
Bread Sticks, Slim-jim, 127
Parsley-buttered, 126
Piping-hot, 126
Sweet, Grilled, 129
Salt Sticks, Buttered, 126
Sandwiches, 135-140
Seasoning guide, 88-89
Wheat Sticks, Crunchy, 1 29
c
Cabbage slaws, 120-121
Cakes, 152
Cantaloupe Sundaes, 1 49
Carrot curls, 119
Charcoal fres, 22-24
Charcoal-broiled, see individual
foods
Cheese
breads, 78, 126, 1 28
dips, 143, 145
Dressing, Blue Cheese
French, 122
Guide, 144
Pups, 67
salads, 113, 1 16, 1 1 7, 1 21
sandwiches, 60, 139
sauces, 34, 65
Chicken
Barbecued, "Smoky," 50
Cacciatore, 52
Foil-Baked, Supreme, 52
Fried, 55
in-the-garden (in foil) , 75
Grill-broiled, 52
How to mount on spit, 5 1
for 100, 81
Rodeo, 53
Salad Plate, 116
Sauces for, 84, 86
Chocolate, Rio, 155
Clambake, New England, 80
Clams, Steamed, 57
Coleslaws, 120-121
Cofee, 154-155
Cofeecake, Honey-Nut, 1 28
Corn
breads, 81, 128, 129
on the cob
Foil-roasted, 100
Indian Style, 100
Kettle-cooked, 101
Yankee-style, 100
Flapjacks, 101
Hominy Scramble, Golden, 101
Pudding, Hartwell Farm, 101
Stew, Indian-, 71
Succotash, 100
Cucumber, fancy ways with, 1 1 9
D
Desserts, 146-152
Apple pie, 151
Apricot, Creamy, 146
Cakes, 152
Cargo of Gold, 146
Check list of, 16
Cheese-and-fruit tray, 147
Compote, blueberry-peach, 146
Frostings, 152
Hawaiian Cream, Heavenly, 1 4 7
Ice Cream, Candy-stick, 1 48
Ice-cream sundaes
Melon, 149
Rainbow-sundae Bufet, 149
Sauces for, 148
Skyscraper, 148
Ideas for, 146
Melon-patch treats, 14 7
Nuts, Roasted, 146
Parfait, Tropical, 147
Pineapple in shell, 14 7
Popcorn, Hot Buttered, 146
Donuts, Speedy, 129
Dressings, Salad, 1 22-124
Drip pan, how to make, 44-45
E
Egg Salad, Tomatoes stufed
with, 114
Eggplant, Ranch-style, 106
Eggs
Deviled, 113
Hominy Scramble, Golden, 101
Equipment for barbecues
Charcoal grills, 18, 19, 21
Electric appliances, 1 9, 20, 69
Tools, accessories, 21
Warmers, 69
F
Firebuilding
Charcoal fres, 22-24
for a clambake, 80
Wood fres, 22
Fish and Seafood
Broiled Fillets with Parsley
Sauce, 57
Clambake, New England, 80
Clams, Steamed, 57
Fish in Foil, 56
Fish Fry, 57, 81
Fisherman's Luck ( i n foil) , 75
Grilled Fish Foldovers, 57
Kabobs, Key West, 93
Lobster Tails, Broiled, 56, 57
Salmon, Royal Chinook, 80
Sauces for, 87
Smoky-broiled Fish, 57
Outdoor Fish Bake with
Lemon, 43
Foil-cooked
Apples, Cinnamon, 74
Bologna and Beans, 78
Bread, 127
Cheese Pups, 67
Chicken Supreme, 52
Corn, 100
Fish, 56, 75
Meals, 72-75
Chicken-in-the-garden, 75
Chuck-wagon Special, 74
Dixie Dinner, 73
Po'k-chop Treat, 74
Pot Roast, Silver-plated, 79
Potatoes, 74, 97
Ribs 'n Kraut, 75
Sandwiches
Choo-choo, 136
Ham Line-up Loaf, 1 40
Tomatoes with Onion, 105
Turkey, 53
Vegetables, Campfre, 1 06
Frankfurters, 66-68, see also Meats
French Fries, 98
Frostings, 152
G-H-1
Griddle Cakes, 130-134
Ham, 38, 46, see also Meats
'n Potatoes, Scalloped, 99
Salad, 1 1 4
sandwiches, 140
Hamburgers, 58-63
Hot Dogs, see Frankfurters
under Meats
Hush Puppies, 81
Ice Cream, Candy-stick, 1 48
Ice-cream sundaes, 148-149
J-K-L
Johnnycake, 129
Kabobs, 90-94, 1 43
Lamb, 33, 36-37
Lemonade, 158
Limas, Poncho' s, 103
Limeade, 158
Lobster Tails
Broiled Frozen, 57
Butterfied, 56
Luncheon Meat Bars, Glazed, 41
M
Macaroni and Cheese
Salad, 116
Main dishes, check list of, 16
Marinating meat, 88-89
Meat, 25-94
Bargains, 76-79
Bars, Glazed, 41
Beef
Brisket Slices, Hickory, 43
Corned Beef, Spicy, 41
cuts t o barbecue, 30-31
Hamburgers, 58-63
Cheeseburgers, 60
Country-club, 62
161
162
Meats, hamburgers continued
Double-decker, 63
Fiesta, 63
How to dress up, 62
How to keep warm, 62
Jumbo Beefburgers, 60
Paul Bunyanburgers, 59
Ranch-house, 58
Sauces for, 64-65, 83, 84
Skilletburgers, 62, 81
Smoky Burger
Stack-ups, 43
Tepee, 76
Tips for making, 58
Kabobs, 92, 94
Pot Roast
Quick Barbecued, 41
Silver-plated, 79
Roasts, 31, 44-45
Short Ribs, grilled, 79
Short Ribs, Hawaiian, 42
Steaks
Charcoal-broiled, 26-27
Chuck, Chef's Grilled, 36
Cube Steak Sandwiches, 35
Flank, Stufed, 37
Marinated Hickory, 35
Minute Steaks,
Buckaroo, 78
on the Rocks, 35
Round, Rotisserie, 78-79
Tendered, 35
Tenderloin Tips, 37
Bologna and Beans, 78
Chicken, 50-55
Cooking terms, tips, 28-29
Fish and Seafood, 43, 56-57
Frankfurters, 66-68
All-American Hot Dogs, 66
Barbecued, 6 7
Bean Bake, Bowwow, 68
Broncos, 68
Cheese Pups, 67
"Frank" Fries, 67
Frankfurt Bar-B-Q, 67
Kabobs, 90, 93
Puppet, 76
Saucy Franks, 67
Wiener roast for crowd, 81
Kabobs, 90-94
Best Hot-dog, 93
Company Cookout, 92
Dad's Delight, 92
Delish-, 92
Hickory Lamb, 77
Key West, 93
Meat on a Stick, 94
Mile-long Sandwiches, 90
On-a-skewer First Course, 143
Picnic Piggies, 90
Rancher's Shish-kabobs, 90
salami-sausage, 94
Supper-on-a-skewer, 94
Tall-teen Wienies, 93
Vagabond, 92
Lamb
Chops, Broiled, 36
cuts to barbecue, 33, 76
Lamburgers, Broiled, 36
Kabobs, 77, 90, 92, 94
Riblets, Saucy, 77
Roasts, 33, 37, 44-45
Shanks, Barbecued, 36
Shoulder Chops, 79
Stew, Spring, 71
Pigs in Blankets, 1 29
Pork
-chop Treat (in foil) , 74
Chops, Barbecued, 40
cuts to barbecue, 32
Ham
Baked, timetable, 38
for a crowd, 81
Dixie Dinner, 73
Glaze for, 92
-Line-up Loaf, 140
' n Potatoes, Scalloped, 99
on rotisserie, 46
Salad, 1 1 4
-salad Jumbos, 140
Slice, Snappy, 38
Slices, Pan-broiled, 38
Kabobs, 90, 93
Picnic Shoulder, 40
Roasts, 32, 44-45
Spareribs, how to cook, 40
Hickory-smoked, 42
'n Kraut (in foil) , 75
Special , 41
Rock Cornish Game Hens,
Grilled, 53
Stufed, 53
Stews, 70-71
Stufed Peppers, Texas, 79
Turkey, barbecued, 48-49, 81
"Smoky, " 50
Turkey, Rotisserie, 53
Menus
Breakfasts, 15, 38-39
fapjack, 134
on skewer, 90
Dinners, 9-1 5
for crowd, 49, 80-81 , 91
Easy-does-it supper, 94
Foil-cooked, 73-75
Planning check list, 16
N-0
Nuts, roasted, 146
On-a-skewer First Course, 143
Onions
Foil-baked, Tomatoes with, 105
Green, as relishes, 1 1 8
Mesa, 1 05
Rings, French-fried, 104-105
Oxtail Stew, 71
p
Pancakes, 130-134
Apple-pancake Roll-ups, 133
Blueberry, 132
Buckwheat, 133
Golden, 132
Hurry Flapjacks, 133
Light-as-a-feather, 133
Palmer House, 134
Potato Hot Stacks, 133
Tips for making, 130-131
Toppings for, 134
Pastry
Pat-a-pie, 151
Plain, 151
Peas and Mushrooms, 105
Pie, Apple, 150-151
Pies, grill-heated, 146
Pineapple in shell, 14 7
Pizza .. Pie, " American-style, 135
Pizzas, Baby, 135
Popcorn, Hot Buttered, 146
Pork, see Meats
Potato Salads, 1 1 2- 1 13
Potatoes
Baked, 74, 96, 97
Cowboy, 98
Duchess, 98
Fireplace, 98
Foiled Potato Slices, 97
French fries, 98
Ham 'n, Scalloped, 99
Hobo Spuds, 96
Plugged, 97
Rosin, 96
Scalloped, Supreme, 99
Silverplated ( in foil) , 97
Skillet, 98
Toppers for, 97
on Totem Poles, 98
Punch, 158, 159
R
Radish rei ishes, 1 1 9
Relish tray, 64, 1 1 4, 1 1 8
Relishes
Confetti Corn, 65
Cranberry-Orange, 81
Fresh Chop-chop, 64
Onion, Savory, 65
Summer, 65
Ribs, 40-41 , 42, 75
Rice
Flufy, 1 06
Wild, popped, 146
Roasts, 44-45
Beef, 31
Lamb, 33, 37
Pork, 32
Rock Cornish Hens, 53
Rolls, 1 26
Rotisserie roasti ng, 44-51
s
Salad Dressings, 122-124
Chive, 124
French
Blue-cheese, 1 22
Fruit, 1 23
Garlic, 1 10, 123
Herb, Fine, 124
Oil and Vi negar, 122
Zippy, 124
Honey
-Lime, 124
Mayonnaise, 124
Nippy Nectar, 124
Shake-up, 124
Thousand Island, 123
Tips for salad makers, 122
Western Jewel, 123
Salads, 108- 1 21
Aspic, Summer, 1 1 7
Barbecue, 1 1 6
Cabbage slaw, 120-1 21
Check list of, 16
Cheese Soufe, 1 1 7
Chicken Salad Plate, 1 1 6
Cottage-cheese Delight, 1 16
Deviled Eggs, 113
Dressings for, 1 22-124
Greens for, 108-109
Ham, 1 1 4
Macaroni-and-cheese, 1 1 6
Pickled Beets, 1 1 6
Potato, 113
Relish fx-ups, 118-1 1 9
Shoestring Chef's, 1 1 6
Shrimp, Pickled, 1 1 4
Tomato festival bufet, 11 7
Tomatoes Stufed with
Egg Salad, 114
Tossed, 11 0
Caesar Salad, 1 1 1
Spring Salad Bowl, 1 1 0
Techniques for, 108-110
Western Salad Bowl, 1 1 1
Salmon, Royal Chinook, 80
Sandwiches, 135-140
Beanwiches, 136
Blue-cheese Puf-ups, 139
Choo-choo, 136
Dagwood Towers, 137
Friday-burger, 136
Ham Line-up Loaf, 140
Little Loaf, 136
Marshall Field's Special, 137
Mile-long, 90
Pizza "Pie, "
American-style, 135
Pizzas, Baby, 135
Submarine, 139
Western, 139
Sauces
for Basting
All-purpose, 86
Easy, 86
No-cook, 86
Smoky, 86
Soy, 53, 93
for Chicken
Savory Barbecue, 84
Spicy Bar-B-Q, 84
for Fish
Creole, 87
Deep Sea, 87
Lemon-Butter, 87
Peppy Seafood, 87
Pimiento, 87
Tartare, 87
Tartare, Hurry-up, 87
for Ice-cream sundaes
Banana, 148
Caramel, Jify, 148
Chocolate-velvet, 148
Minted Pineapple, 148
Snow, 148
as Marinades
Beef, 89
Chinese, 88
Garlic and Sour-cream, 89
Go-tender, 89
Pickling, 1 1 4
Soy Sauce, 93
Tangy, 90
for Meat, see also Marinades
Blue Cheese Butter, 65
Buckaroo Bar-B-Q, 85
Catsupdip, 77
Cheesy Topper, 65
Ham Glaze, 93
Horse-radish, Cream, 84
Hot, Western, 84
Hot Stuf, 67
Mushroom Steak Topper, 83
Mustard, Hot, 84
Mustard Butter Patty, 64
Onion, 85
Pepper Butter, 65
Ranch Barbecue, 85
Steak, Dennis Day's, 82
Tomato Barbecue, 83
Warren's Barbecue, 85
Zippy Frontier, 84
for Pancakes, see also Syrups
Cherry, 134
Orange-Cranberry
Honey, 134
Orange-Honey Butter, 134
Tips, 83
Seafood, see Fish
Seasonings for barbecues, 88-89
Shish-kabobs, 90-94
Shrimp, Pickled, 114
Smoke cooking, 24, 42-43
Spareribs, see Pork under Meats
Spit barbecuing, 44-51
Squash, 106
Steak, 34-37
Charcoal-broiled, 26-27
Stews, 70-71
Chuck-wagon, 70
Indian Corn, 71
Kettle-of-beans, 70
Lamb, Spring, 71
Oxtail, Extra-special, 71
Syrups for pancakes, 134
T
Tea, 157
Tenderizer, how to use, 76
Tomatoes
Aspic, Summer, 1 17
with Onion, Foil-baked, 105
Stufed with Egg Salad, 114
Toppers, see Sauces
Turkey
Barbecued, 48-49
"Smoky, " 50
for a crowd, 81
How to mount on spit, 50-51
Roasting chart, 53
Rotisserie, 53
V-W-Z
Vegetables, 95-106
Beans, 70, 1 02-103, 105
Beets, Pickled, 116
Cabbage slaw, 1 20-121
Campfre, 106
Carrot curls, 119
Check list of, 16
Corn, 100-101
Cucumbers, 119
Eggplant, Ranch-style, 106
Greens for salads, 109
Onions, 104-105, 118
Peas and Mushrooms, 1 05
Peppers, Stufed, 79
Potatoes, 74, 96-99
in salads, 1 1 2-113
Radishes, 119
Rotisserie roasted, 4 7
Seasoning guide for, 88-89
Spit Roasted, 47
Squash, 1 06
Tomatoes, Foil-baked,
with Onion, 105
in salads, 1 14, 1 1 7
Walnuts, Roasted, 146
Warm-ups, 142
Wiener Roast, 81
Wieners, see Frankfurters
under Meat
Zucchini, Parmesan, 106
Smoked cooking-for a piquant favor
Here, the chef's srving spicy Hawaiian short ribs
chunks of smoke-and-gingery short ribs. To follow
up-pineapple, butter pas and carrot, and a long
loaf wth che-paprika toppr, all with that delect
able wosy favor!
Roasting ears Indian style
Here are tips and tricks to dres up the tast of your
vegetable favorits. Shown are real roasting ears done
Indian style over hot coals, giving them a delectable
caramel taste. Better fx up plenty bcaus folks will
b back for sconds!
How- to for meats, fowl, and seafood
The chickens tug and browning on a spit -tnder,
jucy, cooke-outoors favor scond to none! There are
detaile, stp-by-stp instructions for mounting the birds
so they won' t slip while tug on the skewers. Dinner's
ready-come and get it, folks!
Blueberry griddle fapjacks
Here's a trick worth knowing-spon bluebries over
cakes just bfore tug. Just a handful of thes fosty
blue brries tu plain cakes into smething spcial for a
buckaroo breakfast. And there are over 30 ways with
breads and sandwiches. Try 'em!

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