Sailors camping ashore jungle-up in any tumbletown shack and manage to club together meats and vegetables that are kettled into thick soups and savory stews which some chefs would have a hard time beating. And any of the above are perfect for" barbecues, pic- nics and organizational get-togethers. XIV. Barbecuing Indoors and Out Recently the old-fashioned barbecue has been brought right into the kitchen and nothing's more popular than doing meats and fish in what's called barbecue style, although one of those old French buccaneers who brought it to this country centuries ago would hardly recognize it. For instance, modern Barbecued Ham consists of crisping thin slices of cold boiled ham in butter, pushing it to the side of the pan while you heat up i teaspoon of mustard and another of sugar in the spluttering butter with two tablespoons of vinegar pepped up with plenty of pepper✪ Barbecued Ham. You move the crisped ham back into this snappy sauce, let it simmer a couple of minutes and serve on thin slices of bread or crackers. As for Barbecued Fish, it takes a lot of beating, and any fresh medium-sized fish will do. After it's scaled, cleaned and washed you split it down the back, yank out the back bone and lay it skin side down in a pan which it should nearly fill. Sprinkle on plenty of salt and pepper, dot with a couple tablespoons of butter and brown in a hot oven, basting with the butter that melts. When it's golden brown put the pan over a stove-top flame for five final minutes, re- move fish and keep it warm in a hot platter while you toss up an instantaneous barbecue sauce by stirring into the pan-juice of fish and butter a pint of boiling water, salted and pepped up with soy sauce, mustard, chilies or whatever fiery condiments you fancy 107 I08 MOST-FOR-YOUR-MONEY COOK BOOK with fish, never forgetting a few drops of Tabasco. Let everything boil two minutes while you stir, then pour this sauce over the fish and eat it piping hot. As for outdoor barbecuing, the revival is on. Up in Hillsboro, New Hampshire, the century-old barbecue oven of President Pierce has been restored on the picturesque banks of the Contoocook River, and down in White Sulphur Springs, West Virginia, the picnic hay rides of 1837, ending in corn roasts around the old barbecue pit, were revived during Old White Week, with hillbilly dance-downs to the tune of "Turkey in the Straw'* and "All Bound 'Round with a Woolen String." Out in Michigan a duplicate of President Pierce's whole-ox roaster is doing its historic duty in feeding flocks of holi- day makers, and there's no better way to finish a Labor Day parade than to throw a big barbecue. Like a prairie fire the hungry flames have spread from camp cook- ing in the ashes to portable grills, charcoal pots and outdoor fire- places in the back yard, with everybody getting ashes, smoke and cinders in his eyes over pits and spits on one holiday or another, snacking on chickens scented with green apple-wood smoke, pic- nicking on meats broiled sweet over coals of corncob and walnut bark, everything smacking with grandmother's herbs that have also staged a comeback.

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Sailors camping ashore jungle-up in any tumbletown shack and manage to club together meats and vegetables that are kettled into thick soups and savory stews which some chefs would have a hard time beating. And any of the above are perfect for barbecues, picnics and organizational get-togethers. XIV. Barbecuing Indoors and Out Recently the old-fashioned barbecue has been brought right into the kitchen and nothing's more popular than doing meats and fish in what's called barbecue style, although one of those old French buccaneers who brought it to this country centuries ago would hardly recognize it. For instance, modern Barbecued Ham consists of crisping thin slices of cold boiled ham in butter, pushing it to the side of the pan while you heat up i teaspoon of mustard and another of sugar in the spluttering butter with two tablespoons of vinegar pepped up with plenty of pepper. You move the crisped ham back into this snappy sauce, let it simmer a couple of minutes and serve on thin slices of bread or crackers. As for Barbecued Fish, it takes a lot of beating, and any fresh medium-sized fish will do. After it's scaled, cleaned and washed you split it down the back, yank out the back bone and lay it skin side down in a pan which it should nearly fill. Sprinkle on plenty of salt and pepper, dot with a couple tablespoons of butter and brown in a hot oven, basting with the butter that melts. When it's golden brown put the pan over a stove-top flame for five final minutes, remove fish and keep it warm in a hot platter while you toss up an instantaneous barbecue sauce by stirring into the pan-juice of fish and butter a pint of boiling water, salted and pepped up with soy sauce, mustard, chilies or whatever fiery condiments you fancy with fish, never forgetting a few drops of Tabasco. Let everything boil two minutes while you stir, then pour this sauce over the fish and eat it piping hot. As for outdoor barbecuing, the revival is on. Up in Hillsboro, New Hampshire, the century-old barbecue oven of President Pierce has been restored on the picturesque banks of the Contoocook River, and down in White Sulphur Springs, West Virginia, the picnic hay rides of 1837, ending in corn roasts around the old barbecue pit, were revived during Old White Week, with hillbilly dance-downs to the tune of "Turkey in the Straw'* and "All Bound 'Round with a Woolen String." Out in Michigan a duplicate of President Pierce's whole-ox roaster is doing its historic duty in feeding flocks of holiday makers, and there's no better way to finish a Labor Day parade than to throw a big barbecue. Like a prairie fire the hungry flames have spread from camp cooking in the ashes to portable grills, charcoal pots and outdoor fireplaces in the back yard, with everybody getting ashes, smoke and cinders in his eyes over pits and spits on one holiday or another, snacking on chickens scented with green apple-wood smoke, picnicking on meats broiled sweet over coals of corncob and walnut bark, everything smacking with grandmother's herbs that have also staged a comeback.

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