SPARKLING FRUIT PUNCH 1 package soft drink powder 1 cup sugar 3 cups cold water 1 tall bottle gingerale or lemon-lime soda Ice cubes Dissolve soft drink powder and sugar in water. Chill. Just before serving, add gingerale and plenty of ice cubes. Makes 2 tall glasses or 16 punch-cup servings. DOUGHBOYS 2 cups packaged biscuit mix About 2/3 cup milk Prepare biscuit mix by adding just enough milk to make a stiff dough. Divide into 12 lumps of dough. Mold the dough around a skewer or peeled willowtwig. Hold stick over glowing coals, turning to brown all sides evenly. When biscuit is cooked it slips off the stick easily so take care to hold the stick up, not down, over the coals. You can make the dough at home and wrap the pieces in foil to take on a picnic trip. Water can be used for mixing. MELTING MOMENTS 2 cups biscuit mix 1/2 cup milk Green sticks (fairly thick) Cheese spread Marmalade Butter Lightly combine biscuit mix and milk. Take about 2 tablespoons of mixture and knead few times in hands, Flatten out to about 1/8-inch thickness in palm of hand; wrap around a green stick. Press down to seal edge and pinch bottom end shut tightly. Repeat with remaining dough. Cook slowly over low coals until lightly browned. Slip off stick, fill hole left from stick with alternating spoonfuls of cheese spread and marmalade. Brush tops with soft butter. Makes about 1 dozen. CAMPFIRE CONIES 2 large hard-cooked eggs, chopped 1/3 cup chopped ripe olives 2 tablespoons dried onion soup s tablespoon minced green pepper 3 tablespoons chili sauce 2 tablespoons cream 1/8 teaspoon Worcestershire sauce 1 teaspoon chili powder 11/2 cups grated Canadian cheddar cheese 6 wiener buns Butter Combine all ingredients except buns and butter. Hollow out wiener buns slightly, spread with butter and fill with egg mixture. Wrap each one separately in aluminium foil. Heat on rack over coals for about 15 minutes, Makes 6 servings. FROZEN CAMPFIRE CHICKEN Frozen chicken parts may goon the picnic if a ‘*cook-out’’ is planned. Chicken may be wrapped in waxed paper and then in newspaper to carry in the picnic hamper. It will thaw in probably 3 to 4 hours. One way to cook chicken parts is to wrap individual servings of raw chicken and a piece of butter in large squares of aluminium foil. If desired, add peeled and thickly-sliced onions, sliced peeled potatoes, salt and pepper andany desired seasoning before closing package securely. Bake for 1 to 1 1/4 hours on a rack over hot embers, Turn carefully once to cook evenly. Serve right in the foil packets on picnic plates with buttered tea biscuits. 28 S*MORES Marshmallows Chocolate candy bars Graham crackers Toast marshmallows over campfire. For each S’More: Fit chocolate candy square on graham cracker square, add toasted marshmallow; top with another graham cracker. PIT BARBECUE The following plan is outlined to serve twenty people, but may be increased as many times as necessary to serve a really big crowd. In increasing amounts, remember never to put more than twenty-five pounds of meat in one bundle and never more than 8 bundles in one pit. Dig another pit if you’re planning to feed more than one hundred and sixty guests. Take 25 pounds of meat - beef, mutton or vension - fairly fat. Lean venison can be used by putting in with a pound or two of sliced bacon. Remove all bones and as many of the large sinews as possible. In doing this do not cut the meat into smaller pieces than is necessary. Season with 1/2 cup salt, 1/4 cup black pepper, 1/4 cup sugar, and 2 tablespoons of garlic salt or 6 to 8 cloves of garlic. Rubtheseasoningsintothemeat. Put in clove garlic by sticking a knife in the larger pieces of meat and putting the cloves in the holes. Wrap the meat in two thicknesses of cheesecloth and sew up. Wrap this bundle in two thicknesses of burlap sacking and sew. Tie both ways with baling wire. For the fire dig a hole 4 feet deep, 3 feet wide and 3 feet long. Increase the length by an additional 2 feet for every bundle of meat more than one that you want to cook, Cover the bottom of the pit with a 6-inch layer of rocks. Lay the sides up with a rock layer of the same thickness to a height of 18 inches. Lay an iron rod across the top of this wall every 2 feet. Secure a piece of sheet metal that will fit close to the edges when put on these rods. Build a fire of hard wood on the rocks under the rods, Start at least 4 hours before you want to put the meat in, Keep it burning just fast enough so that the flames rise a little above the rock wall. To fire faster is only a waste of fuel. When the fire has burned for 4 to 5 hours the rocks will be white hot and you can see through them. Let the fire drop a little. Take a rake or hoe and drag out any burning sticks. leaving just the coals. Then drop in the bundles, being careful not to dislodge the rods. Put the sheet metal in place over the meat. Grab your shovels and throw the dirt in, beginning at the edges first. It is necessary to do this rapidly, for if the air is not shut out the heat of the pit willburn the meat up. Sixty seconds from the time the meat leaves you hand you should have at least a foot of dirt on top of the sheet metal. When finished, you’ll have 3 feet of dirt over the metal. The meat then must remain in the pit for at least 15 hours. No harm is done if it’s in for 24 hours. There is no need to watch after the first hour, during which time you must watch for escaping steam. This can be stopped by pouring a little water into the ground where it appears, It must be stopped or the heat escapes, and the meat doesn’t cook, ROAST THE WIENERS IN POPCORN POPPER Having a wiener roast? Then don’t forget to take along your old-fashioned popcorn popper with the long handle, It’s ideal for roasting wieners because you can do several at a time and they don’t fall into the fire like they do sometimes when sticks are used. Put the wieners inthe popper and hold it over the fire, shaking occasionally until the wieners are hot and golden brown.