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Success fui, Barbecuing: The good weather's back. Time to haul out the patio chairs, picnic table - and barbecue. Next thing you know, the sizzling steaks, charcoal-fiavored burgers and tasty chops wîll be on your grill. If you use your barbecue or hibachi with any sort of frequency, you'll be inter- ested in some of these tips: Coals will burn betterand heat will be distributed more evenly if you line your firebox with aluminum foul and a one-inch base of small stones or pea gravel. Layer the charcoal over this base. When it cornes to lighting the charcoal, you might want to try an electric starter. It's easy to use; jusi place it on the briquets fai about 15 minutes and you' begîn to see grey ast developing on the coals. If you don't have ai electric outlet nearby however, you'll want to use. liquid starter. The easies way to light the charcoal ii this case is to arrange th, briquets in a pyramid in th center of the firebox ani sprinkle some starter ove them. Let the briquets stari for a few minutes until th liquid is absorbed, then ligi them in several places wit long matches. You'll have to wait a ha hour or so before yot charcoal reaches the rigt [TBY FREE PRESS, WEDNESDAY, AUGUST 1.0, 1977, PAGE 5 temperature for cooking. littie drip pan offiheav'y diitý When you can hold your. aluminum to extend an inch sthand over the coals for only around the food on ail sides. r four or five seconds, you've Make sure the sides of the ilreached low (about 3001) pan are at least I1 V2" high, hheat. At medium (3501) and pinch the corners ,h heat, your hands will last tightly. Put the drip pan in inonly three or four seconds; the center of the firebox, nat high (4000) heat, less than spread the coals out on, Y, three seconds. Adjust your either side of the pan, place a grill height accérdingly. the roast on the grate over ,st Oneyuv tand.h thpaanclsthgrl n Oneyueataedth thpaanclsthgrl hedesired temperature, arrange cvr hethe coals according to the To spit-roast meat, comn- id type of cooking you're pletely surround your drip ..r doing. pan with the coals, to make a id For steaks and other ring of fire. Attach the meat he foods that are broiled flat, to the spit, turn on the motor htlay the coals in a polka-dot adwî o h ett ith pattern about a haîf inch cook. apar. Tis ay ou et ven for some sïésoning, you ha an d hiswy yofgeteven might want to sprinkle fresh aLf hem at ad frip iare-up or dried herbs over your urfrmftdipns coals when you're barbe- Yht If you're roasting, makea cuing. Cinderella Queen Brown-haired Susan Bissell of Whitby was crowned Cind. erella Softball national queen recently in Corning, New York. The 14-year-old was chosen fromn 25 contestants who were judged on three- minute self-written essays on "What Cinderella Softbafl means ta me"l,. 'i'In ber winning compo- sition, Miss Bissell spoke about the values of sports- manship and fairplay which are stressed in the Cinderella programn. In closing her speech, she said "W1L*s nice to be best, but its best to be niee". The Whitby beauty was crowned at the Corning Hilton Inn before an over- flow crowd of over 300 pe.rsons. Miss Bissell was in ber last year of corupetition. Miss Bisseil plays centre- field for Hooker Chev-Olds, who lost a close garne to% Corning American, the defend' ing champs, after 10 innings by a score of 10-9. Free Press Photo by Mike Burgess Silce of the Good Lite SAFETY COMES TO A PICNIC A sunburned nase or a bee sting are nat the onl'y mishaps that can mar your picnic fun. Uninvited "guestS"- other than ants- may arrive in yaur picnîc basket in the unseen but dangeraus form of food poison- îng bacteria. The nasty effeots of a sunburn and a bee sting will scion wear off, but the discamfort of food paisoning is a longer lasting and more seriaus matter, If yau dont take proper care in the selection and handling af your picnic goodies, yau may well be "inviting" these organisms ta a ban- quet -with temperatures, humidity and food ta their likinrj, and trne for their grawth. Play it safe and have everyane heaithy after the autîng. Welhplanned and carefully prepared picnîc. menus can fail the work af troublesame bacteria - the kînd whîch may produce food posoning wthaut producîng abviaus signs ni food spoilage. Joan Fielden, the Bakery Councîl of Canadas Nutrition Consultant says, 'Penishable iaods, especîally moist pratein foods, travel safely ONLY when refrigerated. They should go on outîngs ONLY if they are eaten within two or three hours after preparation and if they've been continuously refrigerated untîl the jaurney starts". She continues with a warning, 'Poor picnic risks include cream--fîlled dishes, meut lespe- cially if mîncedl, fish, chîcken, egg salad mixtures and leitaver faods." She suggests adding extra lemon juice, vinegar or pickles ta salad and sandwich mixtures ta retard bacteria grawth. Because they donti ofier suitable conditions for the development of food poîsonîng bacteria, breads of ail types, raIls, rnuffins, cakes, cookies and fruit pies are naturals for a meal in the open, Put hearty sandwich fllings that wîilwîthstand the heat and the jaurney, between sices ai bread or halves aof rails and buns, You'll be safe with peanut butter, cheese lexcept cottage or cream cheesel, 'pickled or smaked meats, jams and jellies. Oranges, apples and bananas are good travelling comparrions, with plenty of crisp, raw vegetabtes, f resh from the refrîgerator, safe and welcome additions ta any picnîc meat. WNrap up yaur pîcnîc foods in noîsture-vapour proof faits and papers. Indivîdual portions, careiully wrapped, make for cleaner, safer handlîng arnd easîer servîng for out of-hand eatrîg, "Make stire that safety cornes to your pcnic, says Joan Fîcîden, "anrd îh<r the orilq urinvited rjuests art, the ants. (Onea of aseries) One or the Other Let me have a tur- key sandwich," was the Iunchtime request down at the corner delicatessen. "Sorry, no turkey todayv," was the reply. -Then give me a chicken sandwich," vas the alternate request. "l)on't be ridiculous, if we had chicken', 1 would have given you a turkey sand- wich! "