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Show nL. . vMwvm n L.4i .. v. vv&wm - i Let Summer9 Bonntg Grace "' . the Feast COOKING OUTDOORS (VIEANS r " Outdoor cookery - ' is a man-siz- e . . No food belongs so intimately to Summer as do freth vegetables. They're always delicious token grilled or roasted. Give them a place of honor at the feast! their best job. Women never took . when working over a hot fire; men never look better. The Hungry Man's Outdoor Grill Cookbook Grilled Tomatoes Rinse tomatoes and cut into halves. Brush , wiUi pelted . butterand season with salt . and pepper. Place cut-si- de up on the grill over hot coals for about 3 min. If desired, sprinkle with grated cheese after seasoning. i , - Roast Cmm Loosen husks from ears of garden-fres- h corn, pulling down only far enough to remove silks and blemishes from ears; do not remove husks. Dip ears into a pail of water; shake well to remove excess water. Rewrap husks around corn. Plunge again into the pail of water and let stand in it about 1 hr., until husks are soaked. Place ears on grill or in a steak broiler 'over hot coals, allowing stem ends to extend beyond end of grflL Roast, turning often, about 15 min., or until corn is ten- der. Remove husks and serve corn immediately with butter, salt, and pepper. I Uutter-noaste- ' All recipes arc prepared and tested by the stag home economists of the Culinary ArU Institute. MELANIE DE PROFT, Director -- " Present-da- y outdoor-cooki- equipment ng makes the adventure more fun and less hazardous than it once was. Grills of all sizes , and , types,.;. simple, .and elaborated portable and stationary, make it easy to get just the right heat from coals glowing hotly beneath a covering of gray ash. Charcoal lumps or briquets or hard wood will burn down to an ideal bed of coals; soft woods are not desirable. Tossed ontcr the coals a few minutes before the meat is done, a handful of dampened hickory chips (which you can buy for the purpose) will give your meat that wonderful hickory-smok- ed flavor. Another excitingly novel flavor is produced by throwbunch of fresh herbs ing a water-dipp- ed (mint, rosemary, bay leaves, or what have you) onto the fire. - A bed of glowing coals is a uniform source of heat. The temperature at which the food cooks is determined by its distance from the top of the coals. The time of cooking is influenced by many factors, such as the size of the firebox, degree of heat, the amount and direction of the wind, and the type of grill used. Timings and distances given in these recipes are only guides. As every woman will agree, these are all factors which a man understands and can deal with better than she. On the other hand, women and children have a vital part to play in outdoor cookery and "not only as consumers. 'It is woman's lot to supply the fixiri's for the feast to be sure that the (the salads and beverages and breads and. desserts) are all there, that the necessary utensils are at hand both for cooking and for eating, and that there is plenty of everything. Valuable small equipment she will remember includes asbestos gloves for the hands of the chef, a capacious apron to protect his clothes, tongs and long-handl- ed forks, basting brushes a baster (which can double as a spot fire extinguisher in case some dripping -- ' -- Cotm,-- Remove husks, silks, and any blemishes from garden-fres- h' corn. For each ear of corn to be served, cream 1 tablespoon butter until softened. Blend in 1 teaspoon minced parsley, Va teaspoon salt, and a dash of paprika. Spread evenly over corn. Wrap each ear loosely in aluminum foil and carefully seal the open edges with a double fold. Place on grill over hot coals and roast about 15 mux, turning frequently. Partially unwrap and serve corn : in the. foil. g Cooking' outdoors gives any man his big chance to be knowledgeable about cookery and to shine publicly as the preparer as Well as the provider of plenty. And there is always an element of adventure about a cookout which appeals to the little boy who lurks in every man. d -- fat causes a flare-u, and long skewers. When it comes to eating, woman's job is to make it easy for the eaters and also p) T: Grilled Onions ' ' " Baked Potatoes Wash and scrub baking potatoes. Dry with absorbent paper. Rub fat over, entire surface of potatoes and wrap each in aluminum foil. Place on grill and bake about 1 hrn or until potatoes are soft when pressed with the fingers (protected er or asbestos gtoves). Turn by potatoes, several times for even baking. Loosen aluminum foil, cut a cross in the top of each potato, and pinch open. Put 1 teaspoon butter in each potato; season with salt and pepper. Skins are good, too! - than herself. That means taking full advantage of modern disposable "paper china'': cups and "glasses'' for both hot and cold liquids, and plates which can be gaily colorful as weU as practicaLr : The youngsters of the party will undoubtedly want to share in the cooking as' well as in the eating. One special task they will enjoy, when contented sighs announce that the meal is ended, is the popping of corn for postprandial nibbling. An open wire popper is fine for the outdoor grill; or a skillet with very hot oil may be used. Have the popper about 4 in. from the glowing coals. Here again wet hickory chips will give a delightful flavor. And for popcorn with an even greater difference, add, along with melted butter and salt, a sprinkling of. curry, chili, or garlic powder, or some grated cheese. A supply for a large party can keep the small fry happily and usefully employed for quite la while. old-fashio- ned :r; Leave dry outer skins on Spanish or Bermuda onions. Allow at least one onion for each guest Wet thoroughly and place on grill over hot coals. Roll occasionally - -while "grilling. Onions "are done7 when"""" black on the outside and soft and creamy inside (about 50 min.). pot-hold- Cheese Baked Potatoes Bake potatoes as above. When soft, loosen foil, cut cross in top, and pinch open. Scoop out a spoonful from each potato. Into the cavity stuff a cube of cheese, 1 tablespoon butter, and teaspoon salt; cover with the spoonful of potato which was scooped out Rewrap potato in the foil. Bake about 10 min. longer, or until cheesejs melted(If preferred, sprinkle a tablespoon of grated Parmesan cheese onto potato when adding butter.) Family Weekly Mepajrfne,. May 20. 195$ |
