Instructions: Here are some thoughts on preparing for a picnic. I amcertain you will have many others, particularly those dealing with food safety. And bug control, etc., etc.

Whether your picnic is staged from an elegant English wicker basket, plain brown paper bag, cardboard box, or a plastic container, the key to success is good organization.

* Bundle individual place settings in napkins or hand towels and tie securely with ribbon.

* Protect glassware by wrapping each in- dividually with a napkin Then place glasses in folds of a tablecloth for additional protection.

* Divide the picnic fare between two ice chests if possible.. Designate one for food and the other for beverages. Alternatively, transport the goods in several baskets to distribute the weight. Or pack different courses in separate baskets.

* Pack the ice for the cooler in self-sealing plastic bags. These not only will keep the ice clean for use in beverages but also prevent water damage to the food.

* If the picnic site might be short on extra space, organize the hamper (coolers) in re- verse order of the sequence of the meal.

The last item needed should be the first packed; make sure that fragile items are well protected. Otherwise, pack the
heavier items on the bottom and the lighter and fragile ones on top.

* Avoid spills en route by taping down the tops of salt and pepper shakers and the lids of jars.

* Keep hot foods hot by wrapping the con- trainers in foil and then in several layers of newspaper. The temperature should hold
for several hours.

* Divide food into individual serving portions beforehand; wrap in foil or plastic.

* Preslice or carve larger foods ahead of time.

Reshape and wrap tightly with plastic or foil.

* Protect fruits and vegetables that bruise easily by wrapping them in paper towels, then packing in solid stackable containers to prevent crushing.

* Create imaginative edible serving plates our of holl0wed-out vegetables and fruit - perfect for salads, soups and fresh fruit desserts. Wrap tightly with plastic and keep chilled.

* Label foil-wrapped items for easy identification.

* To facilitate transportation and serving melons, slice the top off the fruit, scoop out the flesh and cut into chunks; mound the fruit in its own shell.

Then replace the top and wrap the melon in plas- tic or foil.

* Invest in some good vacuum bottles and in- sulated containers. They can keep foods hot or cold for several hours. To chill a vacuum bottles, fill it with ice water and let stand for several minutes. Empty the container and fill with cold food. To warm the bottle, fill it with very hot or boiling water and follow the same procedure.

* Maintain the freshness of salads by trans- porting them in a plastic container with the dressing in a separate container. Toss together just before serving.

* Pack foods such as marinated vegetables in clear jars. They will add color to the table.

* To prevent sandwiches from becoming soggy, pack prepared spreads or meats, lettuce, tom- atoes and other condiments separately and have diners assemble their own. If you have to assem- ble the sandwiches ahead of time, layer the "wet"

items between the meats, away from the bread.

* Take cakes and bar cookies in their original baking dish.

* Use an empty egg carton to transport devilled eggs.

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