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picnic Basket Tips
*s The Ken Maynards, expert picnickers,
tell some favorite dishes
PICNICKING with the Ken Maynards is not a haphazard affair. Whether they go off for one day or several, their picnic baskets are packed with the skill of long practice. The Maynard picnic jaunts are taken by roadster, airplane, or speedboat.
Idyhvild and the San Jacinto mountains are two favorite spots for longer trips; the Sherwood Forest not far from Hollywood is usually chosen for shorter ones.
If you enjoy the same sort of alfresco dining, you will simplify your trips by following some of the Maynard methods of preparing and cooking food.
For two meals, Mrs. Maynard takes along the following: J4 pound of butter, a loaf of whole wheat bread, a small bag of Irish potatoes, a can of coffee, one pound of bacon, small filet steaks, chops or ham, fresh eggs, pickles, olives, fruit, jelly, potato salad or cole-slaw, cake, canned corn, sugar, salt and pepper.
Utensils for such an expedition include pots, pans, coffee pot, a picnic kit holding silverware and cardboard dishes. Mrs. Maynard takes the grate from the kitchen stove oven, which she uses to simplify outdoor cooking. She pro[ s it up over the fire, using piles of stones at each end for support. Try yours this way and you won't have any overturned coffee pots or dishes!
SWEET POTATOES are fried by Ken as he used to do tbem for his cowboy pals on the range. The "sweets" are sliced very thin, then fried in plenty of butter, the tops sprinkled with sugar; repeating the process until the frying pan is heaped high with the delicacy. Mrs. Maynard often prepares this at home in the skillet. By wrapping the pan in a clean towel while very hot and folding the newspapers around the entire package, the potatoes remain warm for hours.
COLE-SLAW a la Maynard, consists of cabbage shredded fine, drained and kept in the ice-box as long as possible. Chop the onion fine and mix with celery, sugar and vinegar with shredded pimentos on top.
For broiling steaks, the Maynards add charcoal to the wood fire. This heats faster and makes more even coals. The steaks are placed on the grate over the coals, rubbed in butter and sprinkled with salt and pepper. They are turned frequently, then served with crisp bacon broiled on sticks held over a hot fire.
Eggs and potatoes are roasted by burying them in wood ashes. The eggs are ready to eat in thirty minutes, while the length of time for the potatoes depends on their size.
CAROLYN VAN WYCK
Photoplay Magazine 919 N. Michigan Ave., Chicago, 111.
Please send me a copy of Photoplay's Famous Cook Book, containing 150 favorite recipes of the stars. I am enclosing twenty-five cents.
Be sure to write name and address plainly. You may send either stamps or coin.
Ken Maynard must be a good cook to receive such alert interest from his own horse! Food is never more savory than when it is cooked over glowing coals in the open
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