relishes -- mustard, catsup, and pickle relish, QUANTITY FOR 50 SERVINGS: 15 pounds ground chuck, 4 pounds cheese, 4 pounds bacon, 5 dozen wiener buns, 1 pound butter; 2 jars EACH mustard, catsup, pickle relish. COLE SLAW DRESSING 1 cup mild vinegar 11/3 tablespoons salt 1 teaspoon pepper 2 teaspoons dry mustard 1/4 cup sugar 1/4 cup butter + eggs, beaten 1/2 cup cream 12 cups (3 quarts) shredded cabbage, chilled Heat vinegar, seasonings and butter to boiling point. Slowly stir hot vinegar mixture into beaten eggs. Cook until mixture thickens. Remove from heat. Beat in cream. While hot, pour over shredded cabbage. Chillandserve cold. Makes 25 servings. BARBECUED HASH 22/3 cups (1 pound) chopped onion 11/2 quarts (2 pounds) chopped green pepper 1 cup shortening 61/2 pounds chopped cooked beef 61/2 pounds chopped cooked potatoes 2 quarts water 12/3 cups catsup 12/3 cups Chili sauce 2/3 cup Worcestershire sauce 2 teaspoons chopped garlic 1/4 cup salt 2 tablespoons chili powder Saute onion and green pepper in shortening until onion is golden brown. Add meat, potatoes, and water. Combine catsup, chili sauce, Worcestershire sauce, garlic, salt and chili powder with the meat mixture. Place in 2 baking pans (20 1/2 x 121/2 inches), 5 1/2 quarts per pan. Bake at 400 deg. F., for 1 hour and 10 minutes, or until brown. Makes 50 servings. DEVILLED EGGS 25 hard-cooked eggs 1/2 cup mayonnaise 1/4 cup vinegar 2 teaspoons salt 2 teaspoons dry mustard Cut eggs in halves, lengthwise. Remove yolks. Put them through sieve; mix with mayonnaise, vinegar and seasonings. Refill whites of eggs with this mixture, piling in lightly. SHRIMP SALAD pounds cooked and peeled shrimp gallon chopped celery tablespoon salt tablespoons lemon juice dozen hard-cooked eggs cups chopped pickles quart mayonnaise m 6) GG Me CO Lettuce 100 stuffed green olives Clean shrimp by removing any pieces of shell and the sand vein running along the back. If shrimp are large, cut in half. Mix shrimp, celery; pickles, 1 1/2 dozen eggs, coarsely chopped. Add mayonnaise, salt and lemon juice. Chill. Serve on beds of crisp lettuce and garnish with sliced hard- cooked eggs and stuffed olives. Makes 50 servings. 20 EATING UNDER THE SKY (Camping, Picnic) CAMP COOKING KIT Portable stove Ice box Lantern Picnic table and chairs (folding type) ALUMINUM FOIL: Can be used by itself to cook a wide variety of camp foods. And it has may other uses, too. It can be used to line cooking pots and pans, mixing bowls and Serving dishes. After being used, the foil is gathered upand thrown away, thus eliminating dish washing. Suppose you want to cook two or three vegetables at one time. Using foil you can make dividers for a large pot and cook a different vegetable in each compartment. (See FOIL COOKING section for other foil- cookery ideas and recipes.) FIRST AID KIT: Check eachseasontobe sure it’s complete. POTS AND PANS: Nested cooking outfits that telescope for easy packing are excellent but you can use your every-day type pots, if you wish, However, they are bound to get grease and soot-coated, so you should have extras that can be kept for camping. You'll find these items useful; FRYING PANS: Take two if you plan to cook fish, then you'll have one for fish frying only and the other for other types of fried foods. Aluminium steel with folding handles are good. Cast-irons is excellent but heavy. SAUCEPANS: Choose heavy ones with tight-fitting lids that hold the heat and keep out fire ashes. PRESSURE COOKER: Cuts meal preparation time, saves fuel and is particularly useful when cooking at high altitudes. DUTCH OVEN: Choose a heavy black cast-iron one, preferably with legs so that it can stand over the fire. Useful for stewing, baking and braising. CAST-IRON GRIDDLE: Useful for pan cakes, bacon, fried eggs, etc. COFFEE OR TEA POT: You can buy a nested set of these pots or individual pots of old-favorite enamel ware. OTHER BOWLS: Plastic bowls that can be used for mixing and can double for washing, too. WATER BUCKET: For carrying water and heating water. SHAKER; Plastic shaker for mixing dry milk powder, etc. VACUUM BOTTLES AND JUGS: For hot soup, beverage, etc., that you may wish to use on hikes, and in car between camp sites on the road. COOKING TOOLS: Can opener, bottle opener, paring knife, mixing spoons, pancake turner, cooking fork, toasting rack, egg-beater, potato masher, salt and pepper set, heavy potholders or oven mitts, cotton work gloves, tongs for turning meat, pliers for picking up hot, heavy pots, knife sharpener. OTHER ITEMS: waxed paper, aluminium foil, paper bag for lunches, etc., and for garbage, paper towels, dishmop, detergent, tea towels, scouring pads, dishcloths, rags, sacks for discarded bottles and cans, matches in water-proof container, clothespins, plastic rope for clothesline, etc., axe. CUTLERY AND PLATES: Inexpensive stainless steel cutlery is ideal. Paper, tin, aluminium or plastic plates are favored. Pie plates are excellent as theycan be used for other purposes - baking pies, biscuits, as lids on saucepans, etc. CUPS: Paper cups, both hot and cold varieties, are good additions to the camping kit. Stay away from metal cups that retain their heat long after the drink has cooled. Heavy plastic or enamel ware should be your choice. CEREAL BOWLS: Plastic bowls can be used for cereals, soups, Stews and desserts.