Movie Makers (Jan-Dec 1948)

319 BOUNTY IN THE BACKYARD Clambake or barbecue, steak fry or frank roast, the backyard party is a mine of good movies ^w**% M THE FAMILY FILM , ORE than a million vacationists visited Yellowstone Park last year, says a Movie Makers author in a recent summer issue. Well, that's fine. And no doubt this figure is official — probably a National Park Service tally. And no doubt many of these people made movies — and most of these people had fun. But I don't envy them. . . . Not much, anyway. For I have learned that you can have just as much fun — although of a different kind — right in your own backyard. And you can make just as entertaining movies (although again different), if you've really a mind to. Besides, it doesn't cost so much, and you can do it more often. So, here's my figure on fun, entirely unofficial, of course. I estimate that more than a million people partook of picnics in somebodies' backyards last summer — and that all of them had a whale of a good time! If they were sensible enough to make movies too, then so much the better. For backyard picnics are enjoyable, simple, casual and unpretentious. They follow the same pattern, whether you call them a frankfurter roast, a steak fry, a barbecue, a chicken grille, or sandwiches and salads. Food is prepared, people gather and eat, and every one has fun. Let this natural sequence be the plan which every good film Philip Gendreau TOO HOT TO HANDLE, but mighty appealing as an action closeup in your film of a frank roast. Rim lighting is good. R. V. ELMS, ACL must have. Let fun be the keynote which creates audience interest. Your script reads: Food, its preparation and consumption, and the picture may be shot as straight exposition. But it should be enlivened with closeups and plenty of them. Inject some human interest by having the cook sample generously everything prepared. If sandwiches are the fare and Father is known as a hearty eater, then his sandwiches should be prepared for pictures. Pile on the filling until his jaws nearly crack when you get a close shot of him eating. If you are grilling your meal, you can get a laugh by showing the smoke blowing in the chef's face no matter where he stands at the fire. Some beforehand planning either on paper or in your head will suggest many similar incidents which will put fun in both your picnic and your picture. Picnic parties with us center around the clambake. Famous in New England, but not restricted to it, the bake has been taken out of the hot rocks and seaweed school and transplanted to the backyard and wash boiler. In the process it has lost none of its delightful flavor — only the hard work and the sand in your shoes. The recipe may tempt your appetite. If not, the filming plan which goes with it may be transferred to your own steak fry or chicken grille. The food for twelve: 36 to 48 hard shell claims (also called littlenecks) 6 to 12 white potatoes 6 to 12 sweet potatoes 6 broiler chickens (cut in halves) 12 frankfurters 18 to 36 ears of sweet corn 1 watermelon (ice cold) % keg beer The only cooking utensil is a large wash boiler or canner such as is used for eight of the quart preserving jars. Scrub the clams thoroughly and place, them unopened in the bottom of the boiler. Scrub the potatoes, leaving the skins on, and put them in next. Clean the chicken and wrap each piece securely in cheesecloth to keep it from falling off the bones when cooked. The frankfurters follow and then the corn. The latter should be prepared by removing the outer husks, stripping back the inner husks and removing as much as possible of the silk. Smooth the inner husks around the corn before placing it in the boiler. Add two generous tablespoons of salt and one and one half quarts of water. Bring to a boil and then simmer gently for one and one half to two hours. With the cooking under control, it's time to go back to the movie. Following a simple title, you might open with shots of your guests as they arrive. Leave them engaged in talk or some activity and cut to the kitchen or wherever the food is being prepared. There are simply mounds of it. Get some extreme closeups showing just food and hands working on it. Load the boiler. Decrease the length of each shot so as to increase the tempo. When the cover is put on, cut back to your guests. The keg of beer is opened. If you are lucky [Continued on page 337]