Evening star. [volume] (Washington, D.C.) 1854-1972, 1954-06-29
By Violet Faulkner


the holiday week end involve a
long trek by car or short jaunt
from kitchen to patio, the right
choice of food is important.
Dressy foods have no place on
the picnic table, not even when
the table is set on the terrace.
Just to see how some OF our
friends stock their picnic baS-
kets. we made a small survey.
We caught Mrs. William Mon
agan as she was doing her shop
ping. Her family are inveterate
picnickerS. Five-year old Robert,
who was helping nom push the
loaded grocery cart, piped up
with, "I like peanut butter and
Jelly sandwiches best" Mrs. Will
liamS takes the makin''s and fixes
the sandwiches right on the
scene. The lettuce she wraps in
aluminium foil to keep fresh and
crisp. Apple sauce is must"
with the whole family. Deviled
eggs, a favorite with 12-year-old
Kathie, get individual wrap
pings so they're easy to handle.
Iced tea for the grown-ups and
milk for the children go into
separate thermos jugs. On the
menu this week end will be
BURBERRY mullins that she will
bake and leave in their little
paper jackets to stay moist.
We suggested slipping a piece
of ice into the foil-wrapped
lettuce package or packing the
salad green's with ice in wide
mouthed glass jars. If you're
taking along small fruits, such
as plums, apricotS or peaches.
try putting them in empty egg
cartons. They'll stay put" be
easy to find and free of bruises.
If you don't have one of the
de luxe portable ice boxes, make
your own. Line the bottom OF a
large metal bread box with wet
newspapers then a layer of
crushed ice Next put in the food
in tightly lidded jars (deviled
eggs and Such). Add another
layer of ice and more wet news
papers.
A word of warning! DON'T
take along cream filled cakes or
pies unless they're properly re-
frigerated. Save such sweets for
backyard picnics. They spoil too
quickly to take a chance.
Margaret Work, vice president
of the Homemakers Group OF the
D. C. Home Economics AsSocia-
ton, and Mary Spangler, food
instructor at Woodrow Wilson
high school, both said their
families preferred to picnic In
their own backyards. There are
too many people on the highways
and picnic spots are too crowded
to suit them. The Works do most
of their cooking over a portable
outdoor grill and the Spanglers
on their handsome barbecue pit
Packing-up is no problem Tor
these two since it's out OF the
REFRIGERATOR onto the table. Mary
keeps broilers on hand, tucked
away in her home freezer, also
frozen desserts and cakes. Shes
ready for a picnic at the drop
of a hat.
Speaking of outdoor grllls, we
saw a car load of EN- being
given away as prizes at the
Delmarva cooking contest last
week. It's a type new on the
market this season (see our pic
tures) and can be used any
where. Not even a wooden picnic
table can scorch because the
aluminium foil under the brlquet
fire reflects the heat upward
The reflector also catches ashes
and drippings from food so Sou
can use it on any surface With
out danger.
Charcoal BrOiled Steak.
Purchase a steak to suit YOU
appetites cut l to 112 inches
thick. In the kitchen, trim ex'
cess fat and cash fat at inter
walls to prevent curling. Place OF
a large sheet of aluminium fol
and rub lightly with cut Glow
of garlic, slice Of lemon ana
little worcestershire sauce
Turn and rub second side. Wral
up in foil and let stand unit
ready for broiling. When read!
to broil, remove foil, place OF
grill over hot fire and brol
about minutes on a side Tor
medium-rare steak. Sprlnkl'
with salt and pepper just befor'
removing from fire.
Extra Touches (for adult
only: Make garlic-mustart
sauce by crushing half a small
Glove of garlic into a little salt
Add to 3 tablespoons Sottene'
butter with 2 teaspoons prepared
mustard. Whip up and sprea'
over steak just before serving.
Blue Cheese Spread: Whip to