BARBECUED SALMON FOR A CROWD

Let barbecue fire form an even bed of coals and pass its
peak of heat, for salmon is best grilled slowly.

For easy handling and serving, place each fillet down on
heavy duty foil and cut the foil even with the edge of the fish.
Place on grill.

If your barbecue has a hood you can use several pieces
of foil to cover front completely and enclose salmon on the
grill. If your grill hasn’t a hood you can make a hood for each
fillet, Use foil and shape itso that it will be 4 to 6 inches away
from the fish all the way around. Secure with clothes pegs or
roll edges of foil around metal skewers.

After fish has cooked for 20 minutes, remove hood and
baste with butter mixed with lemon juice. Keep lifting hood
and basting every ten minutes, until meat flakes when touched
with fork. Takes about 25 to 30 minutes, depending on size
of fish and fire temperature.

Put on cutting board. Cut into servings.

TO FILLET SALMON
1. Scale salmon. Remove head, fins except near head.
Cut to bone behind this fin.
2. Use long thin knife to cut between bones and flesh.
3. Continue cutting down the backbone to tail, keeping close
to the layer of bone.
4, Lift top fillet off the fish carcass and set aside, Turn
salmon to other side,
5. Cut straight to the bone (behind head); then cut second
fillet same as the first one,

SPIT-ROASTED SANDWICHES

) pound piece bologna
Whole cloves
Prepared mustard
Sandwich buns

Remove casing from bologna. Score meat diagonally
to make diamond design. Stud with cloves. Insert spit length-
wise through centre. Lock in place with prongs.

Place on spit over hot coals. Broil about 30 minutes,
Brush with mustard and continue broiling 10 to 15 minutes.

Remove from spit and cut into 1/4-inch slices. Serve
on toasted sandwich buns with potato salad, pickles and sliced
tomatoes. Makes 50 sandwiches.

FRUIT PUNCH

cups sugar
cups water
cups strong black tea
cups lemon juice
cups orange juice
cups pineapple juice
cups maraschino cherries with liquid
2 quarts water

quarts dry ginger ale
Boil sugar and water for 10 minutes. Add tea, lemon,
orange and pineapple juice. Chillabout3hours. Add cherries,
water and ginger ale at the last minute. Pour over block of
ice in punch bowl.

Or pour over a FROZEN SOFT GARLAND DRINK. This
‘garland’? (ring mold made with soft drinks) prevents the
punch from becoming ‘‘watered down’’ as with ordinary ice.
Makes 572 ounces (75 servings),

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MACARONI SALAD
21/2 pounds elbow macaroni, cooked, drained and chilled
1 pound celery, chopped
1/2 pound chopped onions
1/4 pound chopped green onions
1 ounce salt
4to5 ounces sliced stuffed olives

24

11/2 quarts salad dressing
Combine ingredients with enough salad dressing to bind,

Serve chilled on cold plates. Makes 30 to 40 servings.

TOSSED GREEN SALAD

pounds tomatoes, cut in quarters

bunches celery, cut-up

green peppers, chopped

pound chives, cut-up

cloves garlic, crushed

heads lettuce, shredded

pound onions, chopped

hard-cooked eggs

jar sweet mixed pickles, chopped

quarts French dressing
Combine all ingredients. Toss with the Frenchdressing.
A garlic squeezer canbeusedto extract the garlic juice instead
of the crushed garlic being placedinthe salad. Or the bowl can
be well-rubbed with garlic. Makes 50 servings.

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TEA ESSENCE
Place 1 cup dry tea in heated pot. Add 4 cups fresh
boiling water. Let steep for 6 minutes, Drain and strain.
Refrigerate for later use.
Use 1/2 cup essence to 8 cups boiling water. Water
can be varied; 1 tablespoon, more or less, makes 1 cup tea.

INSTANT COFFEE
Dissolve 1 (4-ounce) bottle instant coffee in 2 gallons
boiling water.
Let stand over low heat to develop flavor. Serves 50.

COFFEE

Place 1 to 1 1/4 pounds coffee in 3 loose mesh sacks
with equal room for expansion.

Place in 3 gallons water, hot or cold. Bring slowly to
boiling point. Remove from heat and let steep to desired
strength, Remove sacks. (Be sure nosoap or bleach has been
used on sacks, - E.A.),

CREAM: 1 quart for 50 persons.
SUGAR: 1 pound (lump or granulated) for 50 persons.

JELLED CUCUMBER SALAD

3 (3-ounce) packages lime jelly powder
3 cups hot water

1/3 cup vinegar

3 cups shredded cucumbers

3 tablespoons grated onion

1 teaspoon salt

11/2 cups mayonnaise

Dissolve jelly powder in the hot water.
and cool until slightly thickened.

Peel and seed the raw cucumber before shredding; add
onion and salt; mix thoroughly. Beat thickened jelly until
fluffy.

Death off excess liquid from cucumber mixture and fold
into jelly with the mayonnaise. Pour into a large (3 quart)
mold. Chill until tirm. Decorate with sliced, unpeeled
cucumbers. Serves 20,

Add vinegar,

BARBECUED BACON-AND-CHEESEBURGERS

Form hamburgers around a stick of cheese in the shape
of a wiener. Wrap each with a strip of bacon and skewer with
toothpicks.

For each serving figure on 1/4 pound ground chuck,
1 ounce cheese, and 1 strip bacon.

To prepare a few days ahead, shape the meat, place it
in shallow pans, cover with foil, and freeze.

Barbecue 10 minutes over medium hot coals for medium

done. Serve with split, buttered wiener buns and assorted