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OUTDOOR meals are becofning increasingly popular. Cooking and eating out—doors is fun, whether you do it with your 4-H Club members on a camping trip or 2Lyour family in the backyard. Just how much fun it is depends a great deal on howwell it is planned. Outdoor meals can be just as nutritious and appetizing as thosemeals prepared at home. They should include vegetables, fruits and milk. These areeSsentials in the daily diet, and they can easily be included in outdoor meals. Re- ,member, the meal should furnish at least 1/3 of the day’s food requirements.Let’s think about foods we need and what they do for us. Enough of the right kindsof food makes us strong and wide awake—ready for work or play. Our state of goodhealth is reflected in shiny hair, sparkling eyes, clear skin, plenty of pep, cheerfulsmile, sound teeth, erect posture, and good appetite. Good food habits help us to. grow and stay fit. Refer to Cooking the 4—H Way for information on foods needed

for health, planning meals and snacks and recipe for preparing foods."The OUTDOOR COOKERY PROJECT is for‘ boys and girls who are interested .in the fun of cooking under the open sky. In this project, you will learn how to planmeals, build fires and how to cook outdoors. You will get a real kick out of being 'able to produce a delicious outdoor meal—one that is fun and easy to fix.Remember, the right food in the right amount can help make a healthier, happier '

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WHAT’S IN OUR FOOD?Protein—to help us grow—to build and keep

our muscles strong and make good red blood.Minerals and Vitamins—to help us grow—to buildstrong bones and teeth—to make good red blood.They are the spark plugs which give us energyand keep our body machinery running smoothly.Carbohydrates and Fats—give you “pep” for workand play. They keep our bodies warm and help usgrow, too.

THINGS TO DO _(Record all work you do on the 4-H Record, 4-HR-1-8. Give it to your 4-H Leader when re-quested.)

Beginning Outdoor Cooks

(1) Learn as much as possible about the foods Ineed each day to have good health and plentyof energy for work and play.

(2) Make a Buddy Burner.(3) 1Cook 4 or more of the foods listed in this bul-

etin.(4) Plan, cook and serve 4 or more outdoor meals.

Give menus you used and recipes collected.(5) Write a story telling the fun you have had.

More Advanced Outdoor Chefs

(1) Cook 2 foods using your Buddy Burner.(2) Cook over an open fire 4 or more of the foods

listed in this bulletin.(3) Plan, cook and serve 6 or more outdoor meals.

These should include breakfast, lunch, dinnerto be cooked outdoors for family or friends.

(4) Give a demonstration on outdoor cooking.(5) Make an exhibit of some equipment which

you have made.(6) Tell what you have learned in this project.

PLANNING YOUR OUTDOOR MEAL

Planning before you start is the secret of anysuccessful outdoor meal. Outdoor cooking shouldbe limited to rather simple and easily preparedfoods. Any of the 3 regular meals may be cookedand eaten out—of-doors. Weekend breakfast orlunches, when all the family members are at home,may be as enjoyable as the outdoor dinner.The menu will vary, depending on the type of

meal planned. Of course, the fresh air stimulatesthe appetite so that you could eat almost anything.But, to have a well balanced meal, try to followthese patterns when you plan the menu:BREAKFAST LUNCH OR SUPPER DINNERFruit Main Dish Main DishMain Dish Vegetable or Salad Hearty VegetableButter Bread Butter Vegetable or SaladBread Dessert-Beverage Bread-ButterBeverage Dessert-Beverage

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WHERE TO COOK0 Backyard or Lawn0 In a» Park0 At the Lake0 Auto Trip—Roadside

In outdoor cookery, use a small fire with plentyof hot coals. There are two types of fuel neededfor a good fire.1. Kindling, which may be fine, dry twigs, or

chips of dried grass.2. Larger pieces of hagdwood which will hold the

re.To start a fire, either pile your kindling in a

pyramid or teepee like fashion or lay it criss—cross.The main thing is to pile it loosely to permit a

good draft.To hold fire, continue to add larger sticks, in-

creasing size gradually and add some large piecesof hardwood at the last. The log cabin fire keepsthe fuel in one place so you can get a good bed ofcoals and lots of heat.Charcoal

Charcoal fires give coals that are hot for a con-siderable length of time. Select charcoal madefrom hardwoods, such as maple, hickory, beech,oak and walnut. Hardwood charcoal produces aminimum of sputter, smoke and smell, and theyburn hot for a longer period of time than thosemade from soft woods. Buy a bag marked “hard-wood” rather than one labeled “mixed woods” or“picnic charcoal”.

Start charcoal fire at least half an hour beforeyou want to use it. Instant charcoal and startingfluids are gaining in popularity.Safety First For FiresLeave the cookout site clean and attractive,whether it is your own backyard or in the publicpark. Put out the fire completely with dirt that isfree of leaves or sticks. You can use water also.Leave your outdoor cooking area clean and neat.Leave it cleaner than when you arrived.

THINGS TO MAKEBuddy BurnerTake an empty tuna fish can (or can similar in

size and shape), cut corrugated paper in a longstrip 14 inch wider than the depth of can. (Youcan get this paper by cutting strip from an oldpaper box.) Roll and insert in can. Place a fewsmall twigs between layers of the paper, if needed,to keep it from becoming too compact. Fill cancompletely with melted candle ends or parrafin.Set aside to cool and set.

All OUTDOOR COOKS should make a BuddyBurner, and OUTDOOR CHEFS can use the onethey made when they were OUTDOOR COOKS.StoveUse a #10 tin can from which one end has been

completely removed. With tin shears cut a sectionfrom the open end about 1/2 x 3 inches. Hem cutedge with pliars and hammer. Cut a flue fromupper end of can on opposite side from loweropening. Cut a hole about 11/3 x 1 inch, leaving thepiece attached to top of can so that it can be usedfor adjusting flame. Hem if desired.With wooden block or rolled up magazine, ham-

mer the end of can in to make more room forcooking.

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MEAL IN A CANThis can be done by OUTDOOR COOKS and

OUTDOOR CHEFS. While the meat (with vege-tables) is cooked at the cookout site, the rest ofthe menu may be prepared at home and carriedwith you. Our menu:

*Hobo Hamburgers (Meal in a can)Celery Sticks Small Whole Tomatoes

*Applesauce Spice Bars MilkFor the MEAL IN A CAN you will need for eachperson:

1 can with lid—such as coffee,shortening or similar can

Sharp knifePaper Sack

Hamburger pattie1 small onion—whole or halvedl potato, quarteredl carrot slicedSalt and pepper to taste

Grease bottom and sides of empty can.Place hamburger in bottom of clean can.Season with salt and pepper.Put in peeled potato, onion and carrot slices.Place lid on can.Place in hot coals until potato is soft (about 1hour).

7. Remove can from coals, take off lid and eat.959199”???

Safety Note: Keep meat cold if going far. A plas-tic bag with ice cubes can be used for this.

To make a handy “handle” for your can, takean old coat hanger and pull on bottom until sidescome together to make a straight handle. Make ahole near the top of your coffee can by driving anail or icepick from the inside out (so it doesn’tbend the can all out of shape.) The hole must bekept small. Put the hook end of the hanger throughthe hole and lift carefully off the fire.

*Applesauce Spice Bars(Make these at home and carry with you. Serves 24)V2 cup shortening 1% teaspoon salt1 cup granulated sugar l‘/2 teaspoon cinnamon

1 cup unsweetened applesauce ' 1 cup raisins2% cups sifted all purpose V2 teaspoon clovesflour 1 cup chopped English3/: teaspoons baking powder WalnutsM: teaspoon soda(1) Cream together the shortening and sugar un-

til fluffy.(2) Stir in applesauce. Sift together flour, baking

powder, soda, salt and spices.(3) Gradually add dry ingredients to applesauce

mixture and beat to form smooth batter.(4) Fold in nuts and raisins, then pour into

greased pan about 12 x 9 inches.(5) Bake in a 350 deg. oven 30 minutes, or until

golden brown and set in middle.(6) Cool and cut into bars.

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MENUBoth OUTDOOR COOKS and OUTDOOR

CHEFS will want to try this meal. Here is ourmenu:

*STUFFED PICNIC ROLLSBaked Potatoes

Fresh FruitBefore we start our next cookout, let’s make

some plans. Of course, we need to make a grocerylist. And we need to know who is going to do what.So, begin by asking yourself the following ques-tions:(1) How many are you going to serve?(2) How much food will we need?(3) What pots and pans and “stuff” should we

take?(4) Who is going to buy the food and pay for it?(5) Who is going to grill the stuffed picnic rolls?(6) Where are we going?(7) What job are you going to do?(8) Do you have your recipes?(9) What foods need to be prepared before leav-

ing the house?Here are the recipes we will need:

*Stuffed Picnic Rolls1 lb. ground beef‘4 cup chopped onion1/3 cup tomato catsupV: lb. cheese, shredded

1 teaspoon saltPrepared mustard8-l2 finger hot dog rolls

Carrot Strips and Tomato SlicesMilk

( 1) Cook beef and onion in skillet until meat haslost its red color and onions are soft.

(2) Remove from heat and add catsup, shreddedcheese and salt.

(3) Stir until well blended.(4) Split finger rolls and spread one side with

mustard.(5) Fill with meat mixture.(6) Serve while hot, or wrap in aluminum foil and

re-heat or grill over coals at picnic spot.*Chilled Fruit

Select any fruit that is in season-berries, apples,bananas, peaches, etc. This is how we fix berriesfor a cookout.At home: Put berries in bowl. Cover with run-

ning water. Wash and remove stems. Put in metalor plastic bowl and cover tightly, or put in plasticbag until you get to cookout.At serving time: Sprinkle sugar over berries.

Lift and stir light to mix. Let each person servehimself from the big b0w1.

The safest way to be sure everythingis account—ed for is to check each item. So, let’s make a chart.

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Who WillMenu Foods Needed Will Serve Equipment Needed Bring It

Stuffed Picnic Rolls 14 1b. ground beef 8-12 People Skillet Mary14 cup chopped Knife to Spread

onion Spoon to Dip1/3 cup catsup Foil to wrap1/1, lb. cheese,

shreddedSaltPrepared MustardHot Dog Rolls

Sliced Tomatoes 4-6 Tomatoes 8-12 People Sharp knife for Cloisepeeling

Baked Potatoes 1 for each guest 8-12 People Foil to wrap potatoes MyrleButter

Carrot Strips 8 carrots 8-12 People Carrot scraper BettySharp knife

Fruit 8—12 apples 8-12 People Tray or platter MonicaMilk 2-3 qts. milk 8-12 People Bowl (metal or wood) Jim

or 8-12 half pints Paper cupsIce to keep milk coldLarge containerMatchesWood-gather atfireplaceCloth for table Mrs. HunterBouquet for tableKindling for fire PeteTable service 1(each bring own)

Then make a marketing—or grocery—list for After we get there:the number in your club, family or group, such asthe following. This one is made up for 10 mem- HEAD HEART HEALTH HANDSbers, 1 advisor and 1 driver—12 in all. GROUP GROUP GROUP GROUPNOW’ let’s see—some Will want to eat 2’ SO that Gather wood Cook stuffed Prepare pota- Arrange tablemakes about 18 rolls. I package of hot dog buns Make fire picnic mus mes. Put on Fix "relish“

with 12 and 1 package with 6 makes 18. We’ll Keep fire ,e_ dish water to plate” of vege-also need: filled until you heat tables2 lbs. ground beef 6 medium tomatoes have a good1 large onion Salt and pepper (in shakers bed of Coals1 bottle catsup from home)"/2 lb. cheese Potatoes (1 medium each)Mustard, 1 small iar 6 carrots3 quarts of Milk l2 apples Clean up time:Before we go:Wash and scrape the carrots HEAD HEART HEALTH HANDSWash tomatoes and fruit GROUP GROUP GROUP GROUPWash and grease potatoes—wrap in foil and bake Clean up Clean and Wash dishes Dry and 50,,

in slow oven about 1 hO’M/I‘ grounds stack dishes dishesGet the kindling (and wood, if necessary) Put out fire Pack Up

WORK SAVING NOTESTake along a roll of paper towels and a bar of

soap. Your hands will be dirty after working onthe fire. Soft yellow soap on the bottom and sidesof the pans will make it much easier to get thesmoke off them.Fresh vegetables look most appetizing when ar-

tistically arranged on a plate or tray. Scrape orpeel the carrots, wash the tomatoes, and peel the

onions at home and carry to the co'ok-out in a cleanplastic bag to keep fresh (several bags may beneeded.) At the site of the meal, cut the carrotsinto thin strips lengthwise, Slice the tomatoes inthin rounds.Wrap cartons or bottles of milk that you want

to keep cold in wet cloth or paper. The evaporationwill keep it cool.

NO CAVE MAN STUFF!Just because we’re cooking like the cave man is f "

no reason—no reason at all—for adopting his tablemanners. A bright checked cloth—0r other inex-pensive colorful cover—is a happy choice for cov-ering the table.A colorful tray of “relishes” attractively ar—

ranged, a basket of fruit that may be used fordessert, or a bouquet of “weed” blossoms such asQueen Anne’s lace, mustard, daisies, or iron-weed makes an appropriate centerpiece. (Use anold bean pot, an olive jar, or a tin cup for a vase.)And don’t overlook the beauty of green leaves. / k,‘l

A SPECIAL FOR OUTDOOR COOKS. (Suggested Menu)Charcoal Broiled Kabobs

Hamburger Rolls Butte-rRaw Vegetable Relishes»

Whole Peaches (or other fruit in season)Some Mores Cocoa

SH|SH-|(ABOBS squares of_ beef, veal, hotdog or luncheon meat;(Shish means to broil—Kabob mean meat—Time: 122%? thmk wedge Of onlon, tomato, strips 0f30 mm.) . 2. Broil over the gray coals of an outdoor fire,Grocery L{St _ turning as each side is broiled. When kabobMeat (cut 1n 1 inch cubes)——luncheon meat, frank- is done, you may wish to place strips of cheese [1’furters, tender beef, lamb or mutton. Allow 14 lb. secured with toothpicks to melt. A:meat per person. 3. Salt, add mustard and dill pickle slices. EatOnions (Also Tomatoes, bacon, cheese, if desired) from StiCk 01' slide into a bun. l"

. UtenSIIS RAW VEGETABLESGreen stick—18 inches long—or metal skewers or GROCERY “ST UTENS'LSpointed welding I‘OdS Carrots Carrot PeelerShaqflp knife Celery Paring knife .

. . Cucumbers Pan for washlngHot mt mztt or asbestos gloves. Tommoes1. Everyone makes his own. Spear on a green Salt

stick or a metal skewer, alternating 1/; inch Serve as strips, slices or wedges.

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Note:Vegetables may be washed and chilled at home

and carried to outdoor meal in plastic bag wrap-ped in newspapers or in insulated paper bag.Peaches are plentiful in summer and reasonablein price. Wash peaches, serve whole or cut intoslices. They are also good with milk or cream.COCOA (Yield: 12 cups)GROCERY LIST UTENSILSV2 cup cocoa 3V2 quart kettle (or No. 10V2 cup sugar or less can with wire bale)2V2 cups dry skim milk 1 cuppowder 1 large spoonVanilla (optional) Pot Holder1. Mix the cocoa, sugar and salt. Add 10 cups of

water and boil for 5 minutes. .2. Add the powdered milk. Add vanilla if desired.

Bring to a boil and serve. (CAUTION : Cocoawill scorch over too hot a fire. After milk isadded it may boil over as the beverages cometo a boil. Try this trick. Place a green stickacross top of kettle to prevent cocoa fromboiling over. As cocoa touches stick, it willdrop back into kettle.) NOTE: If you use

canned, evaporated milk, add 5 cups of waterto cocoa and sugar. Boil as directed. Then add2 tall and '1 small cans of evaporated milk.

SOME MORESGROCERY LISTGraham CrackersMarshmallowsThin Milk Chocolate barsFor 1 serving, put 1/2 thin milk chocolate bar be-

UTENSILSGreen toasting stick or metal

skewer or coat hanger.

" tween 2 graham crackers. Toast marshmallow.Put it between the chocolate and crackers.

THINGS TO DO AT HOME1. Repeat this cookout meal with your family, if

possible.2. Collect a stack of kindling and hardwoods for

the next outdoor meal.3. Bring to next meeting:

Sack of woodJack knife3 sticks of soft wood about 6 inches long and 1

inch in diameter.Hot pot mitt or asbestos glove.One pound can with cover, such as coffee can

or shortening can.

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BARBECUE CHICKEN(A special for OUTDOOR CHEFS)

MenuBarbecue Chicken

Corn on Cob Tossed SaladHot Buttered Rolls

MelonBarbecue something new? Don’t you believe it!

Barbecue is probably the second oldest form ofcookery in the world. The first food cooked washeld over the fire on a stick and seared—or broil-ed. Later_ the caveman’s taste for cooked meatprogressed and he discovered the tantalizing sa-vors of wood and herbs, roots and berries crushedover the sizzling meats.

For a very small number of people, use a char-coal grill if you have one. Otherwise, use wire fora grill. Small welded mesh is preferred. If the pitis very long, put some pieces of lead pipe through

Iced Tea

the end or set cement blocks on top of the wiremesh along the edges to keep it from slipping.

Charcoal briquettes make an even, long lastingfire and are the easiest fuel to use, but good, dryhardwood is satisfactory.

Start either charcoal or hardwood with shav-ings or with paper. Let the fire burn for at least15 minutes so the smoke and fumes die down be-fore starting to cook the chicken. Do not use toomuch charcoal. One layer not more than 21/; inchesdeep is plenty to cook chickens to perfection inless than 2 hours,

Cut the chickens in half lengthwise throughthe backbone. Cut off the neck and save the gib-lets to use at home. Be sure chickens are wellcleaned—remove pin-feathers. If chickens arewrapped in foil, it helps keep them cold untilready to barbecue.When you are ready to cook, brush chicken

halves with sauce and arrange on grill with skinside up to start. The chicken needs to cook slowlyand the flavor develops from the sauce, so use it.Baste (this means moistening food with a saucewhile it is cooking) and turn often. A new paintbrush from the dime store does a dandy job ofbasting. So does a green stick with a clean, whitecloth wrapped around the end of it. Don’t use aspoon. It wastes the sauce and runs it into the fire.When the skin side is down, let a little pool of

sauce collect in the rib cavity. Pour this back intosauce bowl when you turn birds over again. It isbetter not to use a fork for turning, as this punc—tures the skin and lets the juices run out. Largetongs are better, or a clean, new pair of cottonwork gloves will do just fine.The chicken is done when the leg bone twists

easily in the socket. If it cooks too fast, or startsto get too brown or burn, sprinkle fire with water.(It won’t hurt to get a little on the chickens atthe same time.)RecipesNow we need .to get our recipes all together.

First, we need some chicken. Use small broilersweighing between 1%, and 21/2 pounds. For nor-mal appetites, count on half a chicken per person.BARBECUE SAUCE (For 3 chickens—6 people)Mix together at home and take along:Mi lb. butter or margerine 1 cup water1 cup vinegar 2 tablespoons salt

1 to 2 tablespoons Worcestershire sauceMix all together in a pan, bowl or jar so it can

be kept hot on a corner of the grill. As chickencooks, sauce will simmer down slowly and bethicker.Now for your individual preference. The chick-

en will be good with the sauce above. But in caseyou want a flavored sauce, join the battle linesdrawn up for and against adding one or more ofthese:

garlic—quarter or mash a clove and drop it intosauce;poultry seasoning—1 teaspoon is plenty;onion—chop a small one fine—add to sauce;tomato juice—replace 1/3 cup water with 1/3 cuptomato juice.

But remember, the flavor of chicken is good, sodon’t cover it up too much.CORN ON THE COB

Boil? Roast in ears? Whatever you decide, besure corn is freshly pulled. It loses flavor quickly.Strip back husks and remove silks. Cut off stemand remove outer husks. Leave some of the innerhusks on and pull them back up around the earcarefully if roasted. Clean husk off if to be boiled.

To Boil—Drop ears in a big kettle of boiling,salted water. Cook about 10-15 mintes, dependingon how long it takes water to boil again after youadd corn. Drain water from corn and serve itpiping hot!

To Roast—Roll each ear in a piece of foil or tiethe ends of the husks shut with a strip of outerhusk. Lay ears on grill to roast while chickenfinishes. It takes 20-30 minutes to cook. Turnthem over when time is half up (10-15 minutes),and roast the other side. Serve piping hot, withplenty of salt, butter and pepper!TOSSED SALAD (Serves 5 0r 6)1 small head lettuce (or equal amount of leaf lettuce)V2 cucumber, thinly sliced6 radishes, thinly slicedl-2 carrots, large shreds3 ripe tomatoes, quartered3 young green onions, thinly sliced

This is a suggested variety of vegetables. Youmay also use other greens such as endive, spinach,beet greens, bib lettuce, escarole, cabbage and ro-maine. Wash greens at home, keep cold and crispuntil salad time. A plastic bag or bowl and crackedice will help do this. At serving time, toss lightlytogether and “dress” with your favorite dressing.TOMATO FRENCH DRESSING1 can tomato soup—use iust as it comes from can1 tablespoon Worcestershire sauceV2 cup sugar‘/4 cup tarragon Vinegarl‘/2 cups salad oil1 teaspoon salt1 teaspoon dry mustard1 small onion, or 1 clove garlic, it you wish.

Place all ingredients except onion or garlic in abowl and beat briskly. (This will not separate asmost French dressings do if you really beat.)Place in jar with cover, and add chopped onion orhalved clove of garlic. (Remove garlic beforeusing.)HOT ROLLSWrap rolls in aluminum foil and place along

edge or back of grill. They will burn if placed over

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the direct heat of the coals. Watch and turn themonce in a while. The foil makes a dandy cover ifopened carefully at the top and turned back neatly.Just leave opening at top big enough to get yourhand in and take out a roll. They will keep hotfor a long time.MELONThe secret of good melon is to serve it cold. The

secret of serving it cold at the cookout in the mid-dle of summer is to have it really cold clearthrough before you start. Wrap it in many layersof newspapers. Close ends as well as sides. Keepit in a shady spot and it will be refreshing andcool when you serve it. It takes about 12 hours tochill, so be sure to put it in the refrigerator thenight before your picnic.ICED TEAKeep it clear and sparkling. Don’t let it get

muddy looking. Tannin and caffeine in tea dissolveeasily in hot water, but they precipitate or formsolids again in cold water. Don’t pour cold waterin strong hot tea. Do one of these three things:(1) Use 2 teaspoons tea leaves to each cup of hot

water. Remember—“until the kettle be boil-ing, the tea you’ll be spoiling.” Strain the

chunk of ice or ice cubes and it will stay clear.(2) Allow 3 teaspoons tea for each cup cold water.

Put tea leaves and cold water into a glass jar,and let stand, covered, in the refrigerator 12to 24 hours. Strain and serve over ice.

(3) When using instant tea, follow directions.Keep your tea cold by taking it to the cook-out in a thermos with plenty of ice cubes init. You can take a big chunk of ice wrappedheavily in newspapers. Chip it there and icethe tea on the spot. Don’t forget an icepick.Ice cubes save a long time if put in a plasticbag and wrapped with newspaper.

TROUBLE SAVING TIPSTake along a roll of paper towels and a bar of

soap. Building fires and such is hard on cleanhands.

Coat the sides and bottoms of kettles or panswith cheap, soft, yellow soap, and they will cleanmuch easier in case the fire smokes. (The soapshould be on the outside and bottom of the pan.)Now that all the recipes are together, what

food and how much do we need? What pots andpans shall we take? First, let’s make a chart onwho takes what and then let’s make our grocery

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Amount forMenu Food 10 people Equipment Who’s Bringing It

Barbecue Chicken Broilers 5 Charcoal Buying CommitteeButter 1/4, pound Grill Wire Buying CommitteeVinegar 1 cup 21 Cement blocks JohnSalt 2 tablespoons Clean cotton gloves Buying CommitteeWorcestershire

SauceCorn on Cob Corn 12 ears New Paint Brush Buying Committee

Butter 1/3 pound Heat Proof bowl CharleneSalt in shaker (Mary’s bringing

1 tablespoon corn)Tossed Salad with Lettuce 1 large 1 Sharp Knife JeanTomato Cucumber 1 medium Salad Bowl, fork,French Radishes 10 or 12 and spoon forDressing Carrots 2 or 3 Serving Carol

Tomatoes 5Green Onions 5 or 6Tomato Soup 1 canWorcestershire

sauce 1 tablespoon Each bring ownTarragon table serviceVinegar 14 tablespoonSugar 1%; cupSalad Oil 11/; cupsSalt 1 teaspoonDry Mustard 1 teaspoonGarlic 1 clove

Rolls Rolls 1 dozen Aluminum foil Buying CommitteeButter 14 lb. Sharp Knife

(Same)Melon Watermelon 1 medium Serving tray DorisIced Tea Tea 1/1, pound paper glasses Nancy & Carolyn

Sugar 1/2 cup Matches JimLemon 2 Kindling JimIce 25 pounds Ice Pick Walter

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TO MARKET—TO MARKET!Let’s figure. The amounts given in the chart are

for 10 people, and we have 18. Add our 2 advisorsand that makes 20. Just double—so we’ll need:Chicken—V2 for each person—10 broilersButter—1V2 pounds. 14 pound for each recipe of

sauce; 14 pound for corn and 14 pound for rollsVinegar—4 pint (1 cup for each recipe is 2 cups

or 1 pint)Worcestershire Sauce—1 bottleSalt—1 pound box and 6 small individual boxes

with “turn off” topsCorn——Mary’s bringing the cornLettuce—2 large headsCucumber—get it out of our gardenRadishes—Z bunches—10 or 12 to a bunch—we

need 20WHO DOES WHATWe can’t have a happy and successful cookout if

all the work of preparation falls on a few. So it’sa good idea to divide into four groups, with eachgroup taking charge of some specific duties. Someof these may be done at home before we start.Some will have to be done at the cookout site. Butif each group knows beforehand what they aresupposed to do, it will avoid a lot of confusion.And remember, this includes cleaning up after-ward.

Outdoor Menus(Planned by Janie Pope—4—H Member in Wilson County)A Picnic:

Cold Meat Cuts(Ham, Chicken, Turkey or Beet)Potato Chips Pickles, EggsCheese MayonnaiseCookies Lemonade

A Casserole and a Surprise:Hot Chile Beans

Crisp Raw Vegetable Plate(Celery, Onions, Green Peppers, Cucumbers, Etc.)

Crackers*Baked Banana Surprise Iced Drinks

* Select under-ripe or green flecked bananas.Wash, and with paring knife slash the skin onthe inside curve of the bananas, cut down into thebanana and spread it apart. Insert small cuts ofmarshmallows and long slender fingers of plainmilk chocolate bars. Pull the skin together, wrapeach banana in foil, and about 10 minutes beforedessert time, place over a charcoal fire. Turn once.serve hot.

10

What’s New in Home EconomicsMay, 1959 Issue

After A Day of Good Fishing:Source:

Fish Cole SlawButtered Potatoes (Wrapped in Foil)

RollsLemon & Chocolate Iced Cup Cakes Iced Tea

After An Afternoon Game:Hamburgers

Mustard Onions Chili SauceButtered Corn (wrapped in foil)

Fruit Bowl Cookies Hot ChocolateA Patio Supper:This menu calls for men at the ice cream freezerand the grill.

Barbecue ChickenPotato Salad Deviled Eggs

Butter Beans Tomatoes and Lettuce Buttered RollsHomemade Ice Cream lced Fruit Drink

A Weiner Roast—a favorite of allA Marshmallow Roast—after basketball practice,

raking the yard, or anytime when there is agroup.

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RECORD OF ACCOMPLISHMENTS

Use the 4-H Record, 4-H R-1-8, and additional paper to record What you have done in thisproject:

1. List the books, pamphlets and other source materials, which you have collected and read.2. Name the foods needed daily for growth, health and energy.3. Did you make a Buddy Burner? Name the foods you cooked using a Buddy Burner.4. Name 4 or more foods you cooked outdoors. How many other foods did you cook outdoors

this year?5. Give the menus for the outdoor meals you planned and number of people served. Make

some comments about whether or not all or any part of the meal was well liked. Also give sugges-tions for changes the next time this meal is served.

6. How many exhibits or posters did you set up on foods, equipment or serving outdoormeals? Where were they displayed and about how many people saw them?

7. Did you give a demonstration on Outdoor Meals? If so, how many times and the numberof people attended?

8. Write a story telling what you have learned in this project and how it has helped you orothers.

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SOURCE MATERIAL

Read all you can find on OUTDOOR COOKERY, to get ideas and learn more about your‘ project. Some sources of material on this subject are:

Your county Extension office has these:Adventures in the Kitchen, 4-H Manual, 4-H C-13-19, Adventure #9Foods for Special Occasions, 4-H Manual, page 17, 4-HOutdoor Meals, by S. Virginia Wilson, Extension Nutritionist, mimeographed leafletCharcoal Broiling Steaks, by John Christian, Extension food science specialistEnjoy Outdoor Eating With Chicken and Turkey Bar-B-Q, by W. C. Mills, Jr., in charge, EX-

tension poultry

Write these commercial concerns for any available leaflet or material on Outdoor Cookery as q4: to equipment, preparing and serving food:

f (K 2% American Dairy Association of North Carolina, P. O. Box 3306, GreensboroDairy Council Director in Durham, Greensboro or Winston—Salem (Materials are available from,

these Dairy Councils only to people who live in counties serviced by them.)General Foods, 250 North Street, White Plains, N. Y.General Mills, Betty Crocker, 400 Second Ave., South, Minneapolis, Minn.McCormick Spice Company, Inc., Baltimore 2, MarylandReynolds Metals Company, General Sales Office, Louisville 1, Kentucky (filmstrip and leaflets)Swift and Company, Martha Logan, Home Economist, Union Stock Yards, Chicago 9, Ill.Evaporated Milk Association, 228 North LaSalle Street, Chicago 1, Ill. (filmstrip and leaflet)Local book stores and libraries for paperback and hardback editions on Outdoor Cookery.

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Developed and Field Tested

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The 4-H Foods and Nutrition Developmental Committee

Published byTHE NORTH CAROLINA AGRICULTURAL EXTENSION SERVICE

North Carolina State University at Raleigh and the U. S. Department of Agriculture, Cooperating.State College Station, Raleigh, N. C., George Hyatt, Jr., Director. Distributed in furtherance of theActs of Congress of May 8 and June 30, I914.6-68—2M (Revised) 4-H C—l3-23

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