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Mgm HANDKERCHIEF TEST PROVES VITAL ZONE

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MM\\i/Hats cooking?"\jT/ Anything may

? ? be, if it's in abackyard barbecue a mostpopular outdoor sport this sea-son, to be played on the homelot by the stay-at-home familyand guests.

The trend towards outdoorcr>oking and rating has beengrowing for the past few yearsby leaps and bounds. Cookbookson the technique of handlingskillet and grid have beensprouting-up like mushroomsafter rain, and dependable direc-tions have been widely printed on“How to build the outdoors fire-place’’—or “How to make awheelbarrow serving table,” to-gether with a host of similarideas appealing to the skill ofthe home “handy-man.”

Thus, “bigger and better bar-becues” are the order of theday; and now the home-makerand hostess, too, are pitching inand learning to make a recrea-tion and a rejfcl festivity of thisso-simple and informal mode ofeating.

And, with so many more ofus staying at home and liking it,the barbecue type of meal mak* sa genuine challenge to bring nov-elty, competition, new types ofdishes into the usual home menu.

For many of the barbecuetrails originated in thr ranch-house or “chuck-wagon” of theFar West, or have evolved fromold tribal ways of roasting “thekill" over wood coals, nearwhere "the bag” was taken; orfrom nomad Indians or shepherdswho cooked, ate, and moved on-ward. To all these are we, theirmodern descendants, greatlyindebted.

Our fine National and Stateoutdoor playgrounds have setthe pattern for the simplest typeof outdoor fireplace: large cob-bles or boulders so grouped thatany metal grill or grate may beplaced on them at a foojt eleva-tion from the ground, and withsome protecting "windbreak” atthe rear to enable the cook toget draught without too muchsmoke.

Their form is legion, and any“handy-man” can build one, anda good, dependable one at that,in an afternc*on. once the rawmaterials are assembled. Brickis still easier to handle, andoften one may buy sufficient"used” brick, for a few cents, toput up a small backyard job.

In the writer’s own grounds,one such small barbecue fire-place is built of about 20 typicalstandard cement blocks, obtain-

able at any mason’s or gravelyard for very little. By buildingthe blocks up at either side, andcompletely filling -in the back-space joining these two side-arms, one has a cement “fire-plate” elevated off the groundlevel by 6 inches.

In the small recess in thecenter < where a real grate wouldbe placed), stands a portablemetal grill; on this, hot-dogs,hainburgs. and any moderate-size steak can be cooked overthe glowing coals which resultwhen the grill s shallow coal-boxis filled with charcoal briquets.

At a later time, an additionalsection of cement blocks wasbuilt as a “wing” on one end,in order to permit the installa-tion of a larger and much moresubstantial iron firebox grill,which looks like the typical“grate” of any iron range.

On its surface, one may set avery large kettle, as a hamkettle, corn kettle, etc., and,when heated, either with char-coal or wood, its exceedingly hotfire will permit speed cookingwhich is amazing to those mod-ern young people unfamiliar with

f the iatcnaiiy *4 a well-work*ngcoal- or wood-fire.

For those who are technicallyinterested, it may be added thatthe entire top surface of thislarge grill, that is, the surround-ing surface where it is flushwith the 1 cement blocks, wasmade about 8 inches wide, andfinished off with a smooth or

"finish coat" of cement; thisgives a fine broad work surfacestreamlined with the grill, onwhich pots may be laid, platespiled-up, and so-on. A group of10, or even 20, may be servedon this outdoors cement barbe-cue unit.

BUT there are many smallportable, folding, and other

varied inexpensive grills whichwill do the trick as well, andwhich may be set up anywhere,at home, in the park, or at campor cottage.

If charcoal is used,- withthrifty care, it proves an eco-nomical fuel, which can bebought in the familiar briquetsat hardware and other dealersfor small cost. Tie chief pointto remember, when using char-coal. is that it may be some-what difficult and slow to start

often - needs coaxing along -

but. once glowing, it makes aninterrse.. heat which must bewatched.

Therefore, the main cautionfor the barbecue cook is to waituntil the fire is low. even, andred. or going grey, before put-ting on that choice steak orother meat. Never start to cookon an open-coals fire as longas there are small flickeringyellow- flames shooting up. forthese will catch the fat, andthen “the fat will be in thefire” and the cook will have adifficult time of it.

More elaborate portable grillslook like an umbrella-stand onwheels, or like a wheelbarrowwith a college education. Tieymay even boast a turning spitwith crank-handle, or other elab-oration of the old -fashioned"spif'-cooking method Good andfine if they can be afforded, buta horizontal oblong-shaped grill

fitted with coals-box will do thejob ns well. It's the cook, notthe gadget, which should receivethe compliments.

MILLIONS of American women know' how to

make themselves more attractive, and how to

do it within their budgets. They learned how to

do this through advertisements such as those appear-

ing in this and every issue of THE AMERICAN

WEEKLY.

Sta rti ngNext Week ....

*

ANEWPUZZLE CONTEST

with

mooo.seIst Prize

WATCHNEXT WEEK’S

ISSUE OF THE

American Weekly/r ©1942 Publishers Service Co., Inc.

HOW to safely send thatcake to the boys in ser-vice is a problem faced

every day by some mother, sis-ter. cousin or aunt.

The trick of petting freshcakes to far-off places all in onepiece puzzled Mrs. W. H. Robin-son of Greybull, Wyoming, too,but she, being a resourceful in-dividual, worked it out carefullyafter a little study of the prob-lem.

First she baked her cake.Then, while it was cooling, shegot out her corn popper andmade several batches of thefluffy, white stuff, which she

Aligns 9, 1912

Tru That Backyard Barbecue/vs YVvYVVY\A./VYM''',fV\\;f *!

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By Mrs.Christine Frederick,The Distinguished Authority

on Household Efficiency.

turn over the entire holder aseasily as flipping a flapjackThis prevents the need or dangerof breaking the cooked fish as

it is pulled off the usual grid.Then, no barbecue cookery

would be complete without itsskewers a method of out-door cookery familiar to nomadshepherds for centuries. Themodem housewife buys the solidlamb from the leg, marinates itovernight in oil, onions, garlicand spices to taste, then skew'crsit alone, or with alternating rings

of ripe tomato, eggplant, onionsor mushrooms.

It should be clear, by now,

that one secret or trick of meat-cookery of this type is to mari-

nate the portioned pieces over-night or longer in a spicy sauce,

and in an oil mixture whichtenders the meat, at the sametime providing the necessarygrease or fat with which it may

be rooked.Try this on your next barbecue

st* aks: Have dealer pound themwell; lay in bowl with thinly-cutonions, a clove of garlic, andpeppercorns, but never salt; add

a tablespoon of oil between thesteaks, and heap them up inthe bowl. Set in refrigerator fora day or longer.

Then, w-hen your guests arehungry', your barbecue fire justat its glowing ebb, lift up eachsteak from its spicy marinadeand broil, with no other fatadded.

Perhaps the first thing to bearin mind, in considering any out-

door meal, barbecue or other-wise, is this: Keep it simple.Here’s the one meal of all mealswhere fussy accessories are out-of-place, and even in the w - ay.Don't plan too many items, don'thave “dibs” of this or "dabs”of that especially in these days,when possibly all or many ofthe food items ' must be hand-trundlod or toted from a distantstore or station.

The writer can speak feelinglyon this topic, because on therecent birthday of one of thedaughters of the family, the pro-

visions for 8 persons for 2 fulldays were carried by hand in 3shopping bags, milk and awatermelon excluded.

What were the menus? Sosimple we blush to mention them

but h*-re they are: Cold cuts,and a homctfriade potato-peppersalad carried in a beer bucket,tripped-off by 2 cans of peaches;small individual "short steaks."pounded well by the butcher onhis block, trimmed of everyvestige of fat, and carried in apaper container, after being sea-soned with thinly-sliced onions Iand olive oil and garlic all night, j

These were grilled on the out- !floor barbecue after a largeke+tb- of Mrmg-tH-Hfts ami baconwas cooks d. and the fire UHed tocook the large smoked beef >tongue which was to form theluseious meat of the second day- in short, the violent heat ofthe coal fire was first used to ,cook tongue and string-beans,then, when these were taken off,the steaks were cooked on afife whirh needed only a slightbellows to bring it back to arich, if dying, ember ideal forsteaks.

On the second day. the out-doors fire was used to fry trap-per potatoes, ham squares andegg s for ‘ brunch"; and at nightit was used for corn-on-the-ear,and coffee-pot coffee with themelon which broupht the holidayto a happy finale.

Trapper potatoes, by-the-way.are potatoes shaved, literallyshaved, wafer-thin, mixed withabout half the quantity of sim-ilarly-shaved onions, both cookedin a heavy iron skillet withsmall squares of bacon (or ham)

and its seasoned, tasty fat. Thesecret of this prand breakfastdish is to keep the ingredientsturning frequently with a big

pancake-turner, so that the pota-toes will be crisp on both sides,but still remain moist.

Simple meat dishes, preparedbarbecue style, really need noseasoning but the delicious charresulting from the strong heatof the coals. But. for those whorelish snappy sauces, there is nobetter way to take them thanvia the barbecue trail.

SEVERAL of the most notablerecipes of this type of cookery

feature special ‘'barbecue’’ sauceswhich means a tomato sauce,

spiced and laced with mustard,pepper, cayenne and Worcester-shire. in which the meat is bast-ed as it is cooked, or with whichit is spread before cooking. Theseare particularly fine with pork,or bc» f-and-p<>rk combinations.

For those who like fish, thereis a spec ial wire-meshed gadgetto broil them easily. This looksmuch like' a wire-mesli snow-shoeor racquet, and is designed sothat a whole fish, such as alarge sea bass, can be placed inthe racquet, which is to be heldover the coals on its extended |handle. To turn the fish, just |

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|H| hate .mil .ippi-.il I nilI.TI het j > .1 1 «• vAinter-

H, time bkiu.

VTOl' CAN’T C.ET by with a Janu-I ary powder in the summer-

time' Not it you want to look yourIn st—not if you want to look inter-esting, a little exciting-

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So change to Lady Esther FacePowder! Blended a new and differ-

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it's rich new coloring.Lady Esther Face Powder isn’t

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One Way to Send CakesTo Our Boys in Camp

set out handy while she put hercake in the middle of an over-size mailing box.

Around the take she packedthe light, fluffy, grains of pop-corn. tied up the box, entrustedit to the mails and waited to seewhat would happen to her home-made scheme.

In a few days, hack came aletter from her soldier son en-thusiastically complimenting herfor the ingenuity she had shown.Not only had the cake arrivedin perfect condition, he wrote,but the popcorn in which it waspacked was another welcomeUelicac y for him and lus pals.

.

C IMS. by American Weekly, Inc. Grt a Britain Rights Reserved.

JB III

i «j Toothbrush I' / 25< I

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Her January PowderLeaves Him “Cold" in August

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Find your lucky summer shade_

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And just think-the color is blownby humours into every tiny parti-cle of Lady Esther Face Powder!

1 hat’s why Lady Esther summershades arc so different—so flatter-ing to your skin-fhat’s why they’reso romantic and young-looking!

How to try all 7 shadesFind your lucky summer shade ofLady Esther Face Powder. Send forthe - new shades—and try them all.Mail the coupon below note!

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THE XMIKH W WEEKLY 15