Evening Republican, Volume 14, Number 281, Rensselaer, Jasper County, 26 November 1910 — OLD FASHION ROAST [ARTICLE]

OLD FASHION ROAST

IT SHOULD BE COOKED OVED BED OF HOT ASHES. Now Is the Time to Have an OldFashioned Corn Rpast, Build a Huge Bonfire and Invite Your Friends Over. Corn and baked potatoes, with oysters roasted in the shell, will be all that is needed for supper beyond the usual sandwiches and soft drinks. If a salad is wanted the tiny pear-shaped tomatoes carry easily and are not messy nor do they need preparation. Mayonnaise should be mixed at home, put in a small glass jar, and packed in a kettle filled with ice. To insure a successful roast it is necessary to have a huge bed of ashes. If you can find any of the party enthusiastic enough to start the fire the night before and keep it going steadily, you will have much better results. Otherwise it should be started hours ahead of the meal time. Tear off all the husks but the thin inner layers. Remove silk and tie rest of husks so they do not come open. Put the corn and potatoes in the Bsh§s_about the same time, the potatoes five minutes earlier if they are big ones. The oysters roast in much less times Use Good Butter. Have a supply of good butter with which to dress oysters and corn. Potatoes are dug from their charred shells and mixed with plenty of butter, salt and pepper. Let the men tend to putting the foods in the ashes, also to removing them with small shovels. Girls’ dresses are too inflammable to go pear a bonfire. There is a flavor to these ashes cooked food that can be had in no other way—nor is it just imagination or youth lending a glamour. Some picnickers include apples for dessert in the roasting list. * The skins are somewhat too much charred to be palatable, but they are excellent when put in long iron skewers or in corn poppers and cooked over the \flame. Corn popping is also ap agreeable addition if long enough handles can be rigged up not to toast the toasters.