Show Spring Picnic to Welcome New Season Broiling Steaks Out of Doors Requires Technique Not until the first picnic of the season is spring a One whiff of sizzling steaks and an open wood fire with the freshness of awakening earth bids farewell to winter and welcomes more care free The technique of preparing the steaks can not be The picnic is as successful as the steak is To broil steaks out of build a large fire and let it die to a mass of glowing advises Inez S. home This is important as it gives the even heat that is best for Place steaks on a rack far enough from the coals to keep them from cooking too The steaks will be morel juicy and flavorful if cooked slowly at a moderate i The steaks should be brown on one side in about half the cooking I A steak one inch thick will be done in about 12 to 15 When browned on one turn and finish To The deliciousness of steak done to a turn and eaten ou of doors is sufficient in but we also enjoy accompaniments to its A fresh garden salad of radishes and slices of onion lightly tossed and served in a big bowl with big bowl of crisp potato chips are the most popular French bread too fits Into the picture as does the bottomless pot of Delicious as they steaks aren't our one and only thought in foods for a Frankfurters in fact have become an American A Frankfurter Frolic For the frankfurter be sure to bring along a spicy barbecue sauce to dip the frankfurters as soon as they are done just before you pop them into a To vary the usual camp style sandwich we find at try putting a thin slice of cheese on a slice of soft Over it place a slice of ready to serve then Slip onion rings around I the roll and toast until brown and heated These are good to eat with a crisp Speaking of if it's inconvenient to bring a salad bowl and mix the salad at the then arrange several lettuce leaves to make a compact fill with the salad and wrap like a pop corn ball in a square of They're irresistible that |