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Show t uousuaoiv jy I CJ CJ 0 S fyrynn Cmlehi f : cvs?i Bacon Sandwiches Make Grand Outdoor Ealing (See Recipes Below) Lynn Chambers' Picnic Menu Bacon Sandwich Roasted Corn Cherry Tomatoes Cocoa Rocks Fresh Fruit Recipes Given teaspoon salt 4 tablespoons butter cup diced American cheese, if desired Beat the eggs well. Add salt and pepper, if desired. Melt butter in heavy skillet and pour eggs Into pan, stirring well as the mixture begins to thicken. When eggs are partially cooked, add cheese. Serve on toast when thick. Do not overcook. Bacon is a grand outdoor appetite tempter. It is also an important concentrated source of food energy that you'll need after working hard outdoors. If you are frying bacon at the picnic, pic-nic, then this is the best method to Picnic Tips Therss nothing like the great out-of-doors to produce great appetites. And there's noth-SIU noth-SIU y ing that tastes so :9 p.-- en m the 6reat Wf&T wide spaces in sand, under the 'in i ii! . pines amid the smoke of a fire. Our recipes and suggestions today are designed to fit those who want to do part of their cooking at home, and finish when they arrive at the picnic. It is easy to lay out a swell spread when everything is well organized or-ganized and planned ahead. You'll like the recipes because they're not fancy. They do make for -some downright good eating, though, and will give you a grand experience in outdoors eating. Food is best packed in hampers or tied in cloth. It's easiest to carry that way. If you haTe anything breakable, use a metal container. Best Type of Fire. For those of you who want to cook outdoors, use the trapper type of fire. Never start cooking until the wood has burned and is a bed of glowing red coals. To make this type of fire, place 2 follow: Place the strips in a cold skillet over a low fire. Turn frequently fre-quently until all parts of bacon are evenly crisp but not brittle. Do inches apart. Between Be-tween these set up dry twigs and shavings. Carry something that will make the fire start easily, a bit of tissue paper not let fat smoke. For extra crispi-ness, crispi-ness, drain off the fat as the bacon cooks. Bacon Sandwich. To make delectable sandwiches, fry the bacon as directed above with thick slices of fried onion and tomatoes to-matoes served on toasted bun. Have you caught some fish? Nothing Noth-ing will taste better than a chowder made in a chowder kettle over a bed of coals: Fish Chowder. (Serves 6) 5 slices bacon, diced 3 medium onions, diced 2 pounds fresh fish, boned 2 teaspoons salt 1 1 teaspoon pepper 6 to 6 medium potatoes, sliced or diced 1 quart milk 4 tablespoons butter 2 tablespoons flour Fry bacon and onion together until un-til onion is light brown. Cut fish into small pieces and rub with salt and pepper. Add potatoes to chowder kettle. Cover with boiling water and cook 30 minutes. Blend flour with cup milk. Add remaining milk to fish and stir in flour mixture. Add butter, simmering constantly. When mixture thickens, serve in soup bowls with crackers. Like vegetables cooked outdoors? Then, here is one: Roast Corn. Use fresh sweet corn. Remove corn silk but leave husks on. Dip the ear, husk and all into a pail of water and lay on a grate over a hot bed of coals. The water turns into steam within the husk coaling and thus cooks the corn, making it steamy and juicy instead of dry and tasteless. Corn may also be roasted by burying in the ashes. Cookies and fruit make the ideal campfire dessert. Take cookies easy to carry such as: with a few dry twigs. The logs can be adjusted to fit the cooking utensiL Our recipe round-up starts with the favorite hamburgers. If you snuggle in the extra cheese, you'll like the flavor: All-American Hamburgers. (Serves 6) XVt pounds hamburger y3 cup milk 1 teaspoon salt Dash of pepper pound American cheese 4 tablespoons butter 6 buttered buns Mix meat with milk, salt and pepper. pep-per. Form 12 thin patties of the meat about 3 inches in diameter. Cut 6 slices of cheese slightly smaller small-er than meat patties and place the cheese in between the meat patties, sandwich-fashion. Seal edges well. Melt butter in a skillet and fry the patties slowly for 10 to 15 minutes. Serve on toasted buns. Hot Cheese Frankfurters. (Serves 10) 20 frankfurters 20 slices of bacon ' pound sharp cheese Split frankfurters lengthwise and fill with long strips of cheese. Wind a strip of bacon, spirally, around each frankfurter and fasten at ends with toothpicks. Toast on forks or long-handled toasters over fire until bacon is browned and cheese is melted. Place in a hot toasted roll and serve with relish. Creamy Scrambled Eggs. (Serves 6) 6 eggs cup milk Rocks. (Makes 5 dozen) 1 cup shortening 1 cups brown sugar 1 3 eggs 1 teaspoon cinnamon V teaspoon cloves 3 cups sifted flour 1 teaspooD soda 1 cups walnuts 2 cups raisins Cream shortening and sugar. Add eggs and beat well. Add sifted dry ingredients, chopped nuts and raisins. rai-sins. Drop from Bpoon onto grea.scd cookie sheet and bake in a moderate mod-erate (350-dcgree) oven. you wish additional instruction for canning fruit or berries, write to Mins Lynn Chambers, 210 South Pesplaines Street, Chirago 6, Illinois. Please enclose en-close stamped, self -addressed envelnfie for your reply. Released by Western Newspaper Union. |