The Waterbury Democrat., 1931-10-16
INDIAN SUMMER
 FINE PICNIC TIME
An Open Fire and Thick Chops or Steaks for
 the Frosty Day
ROASTED HOT DOGS

Indian Summer will be coming along now most any time. First there will be the little taste of winter which we call 'squaw win ter" and then summer will return with a promise wh; h she has no Intention of keeping; so let us siege t.l 5e Indian Summer mo- ments and make the most of them. A picnic, be it ever so simple, is sjust the way to spend these days of warmth and sunshine.
 If you want to dash off on the spur of the moment, take bag of sbuttered buns and two or three or maybe four frankfurters apaiece and head for some place where a fire may be built safely. Toasted, tasty frankfurters, if there are plenty, and who will ask for more. Another Picnic Suggestion. A thermos bottle filled with tea Or coffee and collection of sand witches is another easily prepared and highly satisfactory picnic meal. Picnics stimulate the appetite so lots of sandwiches must be pro- vided and most folks like a meat filling better than any other kind bcause it satisfies. For this simple picnic supper, it may be well to have some sandwiches with the meat filling, some with sliced to- matoes or sliced cucumbers, and then a sweet one to top off the meal.
 Have you seen that gay, printed waxed paper made especially for wrapping sandwiches? Each diff ferent kind of sandwich is wrap ped in paper of a particular de- sign, so you will known what you are getting when you reach for another one.
 An Idea for the Back Yard
 If you have a back yard, which will permit the erection of a per- manent piece of picnic cooking equipment this fall, you might build an outdoor oven where you can barbecue meats as the main dish. A square of rocks with a hollow for the burning coals, a rack to hold the meat, and your equipment is complete. The person who wants to go into this business seriously, can have a rack similar to the rack in the broiler oven, only built on more generous lines, or homemade affair of stout wire and rods will serve very well.
 The fire should be built an hour or more before the roasts is put on so that there will be a good bed of glowing coals. The time requir- ed to barbecue piece of meat de- pends on the size. Allow about 35 minutes to the pound for leg Of lamb or loin of pork and about 25 minutes to the pound for roast beef if yau like it medium well done, 30 minutes or more if you want it well done.
 Gives Recipe for Barbecue.
 Chops and steaks and rather thick slices of ham may be bar becued. These. of course, take less time; 30 to 40 minutes will be enough time to allow.
 When the meat is put on, the fire should be frightened up with a lit- tie more fuel at the beginning so that the meat will brown nicely. The meat is swabbed frequently with a barbecue sauce. The Ma tional Live Stock and Meat Board furnishes this receipe for the sauce. 1t Is sufficient for 10 or 12 pounds of meat which will be enough for about the same number of persons, if their appetites are good, and whose isn't when a meal like this is in prospect.
 BARBECUE SAUCE pound butter
 1 quart water
 q 1a cup vinegar
 small onion, chopped 1 clove garlic. minced
 tablespoon TobascO sauce
 IF tablespoons salt W Black pepper
 tablespoon Worcestershire sauce
 teaspoons dry mustard
 tablespoons sugar
 3 tablespoons chilli powder s 1a cup tomato catsup. I Bring the ingredients quickly to the boiling point; then simmer for 30 minutes. Swab this sauce over hte roast about every ten minutes.