Interest in out-of-doors dining has long been evident in Amer-.' ican families, somewhat colored by local facilities. When a lake and beach are available, then campfires, beach parties, fish fries and clambakes vie with picnics and steak fries. Many communities encourage these outdoor activities by providing picnic grounds and camp sites, often equipped with open-air fireplaces, tables, benches and other necessary facilities. Recently, however, many families have discovered that they may serve any meal out of doors on their own premises with very little effort and much pleasure. A screened-in porch, a level terrace, a planted back yard serves admirably or, if very fortunate, a garden planted and equipped as an outdoor living room. The handy man about the house or the local carpenter can build collapsible tables or hinged ones against the house wall, rush or picket screens and canvas-covered or wooden chairs, at little expense, using waterproof materials and finish. Since this is a warm-weather arrangement, there need be little concern for hot dishes, but it adds to convenience if an electric outlet can be available for making coffee and toast and keeping such dishes hot while serving. There need be little change in the menu when food is served at home. For transporting some distance, elaborate menus and complicated dishes should be avoided; steaks, chops, wieners, bacon, broilers and hamburgs to broil over an open fire if available; rolls of the proper shape; potato, cabbage, coleslaw or other small vegetable salad; whole tomatoes, radishes, olives, carrots; whole fruits, cookies, cupcakes or doughnuts. Beverages such as coffee, milk, or chocolate are carried in thermos bottles or in their own containers if beer or canned fruit juices. An ample supply of paper plates, cups, napkins, etc., should be at hand and used to build the fire that disposes of all refuse at the end of the meal. Be very sure the fire is completely extinguished before you leave it.