European Stars and Stripes (Newspaper) - May 19, 1968, Darmstadt, Hesse                              If you receive frantic smoke signals from some Distant neighbor this summer chances Are it s Notan Indian in distress but rather a Novice at the Art of smoked  ancient method of preserving food More recently has been known for the exorbitant Price tagged to such delicacies As smoked Trout eel herring Venison or pheasant served at posh restaurants. The average sportsman or out of doors chef now can prepare these goodies at their own Leisure in their own smokehouse drawing freely from their own imaginations and ingenuity is. Although it la probably never replace the popularity of its simpler Cousin the Barbecue smoked cooking is fast taking its place in the hearts of Home chefs. And those who practice the Art say it gives them the same snobbish feeling of superiority Over barbecuing neighbors that a sail Boater gets As he swiftly silently passes a noisy Motorboat or. It s an Art of  chef can improvise in making his smokehouse. It can be converted rather simply from a Woode Barrell an old Oil drum or even a discarded icebox. By Mary Ann Reese staff writer his smoked specialities. In addition to the required salting of meat the chef can add onion garlic herbs and All sorts of sauces tuned to his family or guests tastes. He also can improvise in the kinds of Wood he  his disposal Are dried fruit tree Woods or Oak Hickory Maple Beech Alder and More exotic sound ing Woods like Manzanita roots Palmetto roots or even dry Corncob. The dried fruit Woods such Sapple and Cherry lend an especially Fine flavor to fish. Hardwood sawdust and chips Are easier for mos people to handle because they make a rich7 smoke and smolder slower. V hints for keeping a even fire with a goo smoking Wood add a few charcoal briquet to Woods like Maple or Combine two Woods such As Oak am Hickory or Oak Aud Maple. Oak produces exc Fleat coals but a comparatively poor smoke. The and Ditkof Hickory or Maple which Are both Rich smoke results in ail excellent fuel. Remember to remove bark and mess from old Wood As these leave p bitter flavor la  the country gentleman types who enjoy smoked cooking but Don t want to bother with the smokehouse and detailed preparation portable pressure smokers homemade smokehouse can have Racks and grills. Last summer s Barbecue pit can easily be trans formed into smokehouse apparatus. Essential ingredients for any smokehouse Are of course carefully controlled ventilation so the Wood smolders and smokes the meat but does t Start giant Blaze Racks and trays or Hooks for holding the meat so heat reaches All surfaces  chef can go wild on improvising ingredients for. Or a Hooks so meat is smoked evenly. Are available on the Market at reasonable prices. Fisherman can take it along to Camp and prepare his smoked Trout within 10 minutes. Some foods recommended for smoking  considered by the Amateur include items generally considered by the Amateur include items like peeled shrimp. Peel them raw Sprinkle with Barbecue Moke it generously with Salt and smoke for about 90 be sure to make lots of them because Thuv smoked bet Bones Ham Bones Ami Bacon great to enrich a split pea soup Check  the chef must be careful a smoke Tod hot or the cheese will melt. The sauce suggested in the following Roccin smoked spareribs can be used on any fowl or rib and Ham cuts 2 place 5bake for minutes 1 Cai smoked spareribs pan audit Tea at 300 degrees. During1 ribs with following sauce cup Maple syrup. La Lee 1 Tablespoon Black remove ribs from oven when they Are just Sunn thoroughly cooked save sauce in pan. Place ribs i smokehouse separating each and smoke for thre hours with Maple Apple or Beech Wood. Air should z just warm smoke hazy not dense. Each half hour wipe ribs with sauce uding pastry Brush. At end d three hours they will have crusty red Glaze finh smoking with Green Maple leaves 10 minutes 3 dense smoke ,. All fat will have dissolved. Product i crusty tender meat with mild smoke pineapple flavor. Herb Are other recipes that can be elaborated Poa is the cook1 sees fit smoked fish in milk 3 pounds smoked fish 3 Tablespoons butter or1 cup whole milk or Cream. Cooking Oil Pepper and Salt if needed if the fish have been heavily salted before smoking freshen one hour or More before cooking. Drain Dryad place skin Side Down on a greased baking pan or Skillet. Pour milk Over them adding butter an Pepper and Cook slowly in oven or Over slow fire from eight to twelve minutes. Remove to Platter and  Over fish. Garnish with Parsley. Sweet and sour pork with grapes 1h. Pounds pork 5 Tablespoons vinegar1 Tablespoons butter 5 Tablespoons soy sauce 2, Tablespoons Cor h cup water starch 1 Carrot chopped 5 Tablespoons Browa 1 Green Pepper chopped sugar 1 can White grapes Cut Che meat into-1-Inch cubes string of skewers and Cook Over the coals in 325 degree smoke House until done about 25 minutes. They May have to returned t6 keep them from Browning too much on one Side. In a Skillet Combine the butter cornstarch Brown sugar vinegar soy sauce and water. Heat and stir until the mixture clears. Add the Carrot Pepper and grapes and Cook until the Carrot is barely tender. Transfer the treat Tot lie Skillet and heat 2 or 3 min utes then serve. Serves 3. Pacific patties Pound ground beef 2 Tablespoons Tablespoons soy sauce Lemon juice Tablespoon grated t Salt Lemon Rind Pepper Teaspoon ground 4 Steak Salt 22 1,.All ingredients except Salt and Pepper form into 4 patties about % Inch thick. Place on smoke oven a cup Olive Oil 3 Lemons la cup Salt cup Black Pepper. 4 cloves garlic crushed. .,.,squeeze juice from Lemons and Combine with Otner marinade paste ingredients. Smear a coating on Lousides of the first Steak put in on a plate the Nicolai the top of the other steaks and stack Thorn one onto of.  above he ourm stand about 8 hours in the refrigerator. 350 degree oven. Serves 4. Fogt 16 the stars and stripes sunday May