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PAGE TWENTY ONTARIO TODAY Fresh Air Food Outdoor eating is fun, especially when you add zest with sauces BY MARY ATWATER Even outdoor appetites can be sharpened by well-prepared barbecue sauces time out for ENERGY! «..he gets his from NMI BECAUSE THERE'S MORE PROTEIN MORE CALCIUM in every glass! Give your youngsters the best 'energy break' of all -- a big cold glass of instant Numilk. All the essential nu- trients of hole milk, with more protein, more calcium! Makes a great drink! =-- superfine milk buds dissolve instantly. Mix a pitcher ful, chill in the fridge overnight. Delicious drinking! 'SATURDAY, MAY 28 URING the past few years more and more families have been enjoying the fun of eating out of doors during the summer months and the backyard barbecue is becoming as common as a summer thunderstorm. Whether you enjoy a meal served from a picnic table. or in the dining room, barbecue sauces will add zest to many of your favorite foods. The following dishes can be prepared at the most elaborate barbecue pit, a two-burner camp stove or at the kitchen range. While barbecue cooking is often considered a summer speciality it can and should be included in the menus all year long. Chicken legs or wings or pork spareribs make luscious eating when prepared in this manner. Marinate the chicken or pork for one hour in this mixture: bottle soya sauce tbsp. Worcestershire sauce tbsp. each tobasco sauce, salt, pepper and dry mustard cup brown sugar 1% tsp. garlic powder 2 tbsp. chili powder Drain and grill over slow heat until the fat has cook- ed and the meat is crisp. To cook in the oven have the temperature at 325 degrees and cook 1% hrs. Lamb chops or roast can be scored lightly, then rubbed with this sauce: 2 tbsp. each parsley flakes and curry powder 12 tsp. garlic and dry mustard Salt, pepper, and lemon juice to make a paste For outdoor cooking wrap the meat in foilwrap. In the oven cook at 350 degrees until it is done to taste. Hamburgers served with barbecue sauce seem to please almost everyone. Make this sauce and store in the refrigerator for use with beef, lamb or veal patties, or on steaks. 1 tbsp. each chopped onion and prepared mus- tard cup each water and catsup teaspoon each, chili powder, paprika and garlic tsp. each sugar, vinegar, Worcestershire sauce and salt Mix ingredients and bring to boiling point, lower heat and simmer 10 minutes. Confident Living BY DR. NORMAN VINCENT PEALE ECENTLY my wife dragged me to a flower show. "Dragged" is the word for it. She had been patiently reminding me each day that this show was on. Finally she said, "This is the last day." And I thought to myself, "Well, I guess I'm hooked." So I went to the flower show, and I am glad that I did. I really wouldn't have missed it. For one thing, I hadn't known there are so many flower-lovers. The show occupied a tremendous exhi- bition hall, yet you had to wedge your way through the dense crowd. I'd have expected a crowd such as that at Yankee Stadium, but never thought to see it at a flower show! A great many of those present were men, too. I wonder if they had been dragged there as I was. There were thousands enjoying the brilliant displays of growing flowers, admiring the backgrounds of trans- planted trees and real grass, breathing the clean smell of growing things that pervaded the great building. But what interested me most of all was the play of light on the flowers. A magnificent lighting device simulated the gradual increase of sunlight from sunrise to noon and the decline to sunset--repeating this over and over again. And when the light was at its fullest it seemed as if the myriads of bright flowers would fairly burst with life and radiance. The thought struck me that light is the most dra- matic fact of the universe. Light dispelling darkness. CONTINUED ON PAGE 29