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Kitchen Ranging

An indoor barbecue is done right at the kitchen range, either on a spit or in a roasting pan, perhaps in the dining room on one of those new electric rotisseries, even in the lady's parlor over a charcoal grill that shoots its fumes up the fireplace chimney. Of course, the excitement of picnicking is missing here, but then there's no patch of poison ivy to sit down in either, and a good deal of that wild outdoorsy tang can be brought inside through the alchemy of savoring tame meat so it tastes like game.

This was recently demonstrated when Mrs. Helen P. Angell walked off with the $500 prize at the national cooking contest on the strength of barbecuing a leg of lamb in the ultra modern kitchen of a skyscraper hotel in the middle of Manhattan.