Show Meat to Serve a a Crowd Is a Puzzling Problem A Tasty Meat Dish for a aL L Large rge Crowd By EMILY CONKLIN The problem of serving food to a group is one which puzzles many hostesses who can manage very well for a dinner or luncheon party for a a smaller number of persons There are three angles to the problem problem problem lem ease and convenience of servIng serving serving ing work involved in preparation and not least these days expense Sometimes the matter is further complicated by the fact that the hostess doesn't know the exact number to expect and must therefore therefore therefore there there- fore choose a main dish which will provide a large number of servings yet which will not result in hi waste if less is required The group may not assemble at one time or perhaps perhaps perhaps per per- haps cannot be conveniently served at once which in itself would rule out steaks or broiled chops for these are at their best just as they come from the broiler Foods which dont don't mind waiting are therefore preferable Prepare Food In Advance Also it is more convenient to prepare the the food well in advance of the feast in the average home When these household m matters are taken care of well ahead of time the hostess can give her undivided attention to the reception and en- en nf her te The kid kind kidi of f i food d- d ch chosen varies varies according to the occasion But a serving of meat makes any menu more appetizing appetizing- and satisfying Many l Kinds of Sandwiches One of the easiest ways of serving serving ing meat is in sandwiches Slices ir Sr S' S I IA r I c 5 I S S 21 5 S S 5 1 5 5 S I I S 'S 4 45 x 4 i I 4 S 5 A meat loaf is a good main dish for a buff buffet of et party especially when a large number of guest are expected To give it if a gala appearance fo r the occasion place mushroom caps throughout U i the loaf and across the top fop Little meat loaves o 0 on n pineapple slices surrounding the loaf give a j effect and are an attractive means of a adding more servings to the platter I J of cold roast beef pork veal or Iamb lamb sliced d meat loaf minced meat ready prepared meats sliced or any of the variety of dry or c cooked aked s sausages usages are among the good fillings Growing in popularity is the custom of lettin letting the guests make their own sand sand- Sliced buttered bread of different kind kinds and a platter of cold meats neatly arranged with perhaps dishes of other sandwich spreads are provided and each may suit his own preference Another way to provide sandwich sandwich sandwich sand sand- fixings is to h have ve one very decorative and substantial meat dish such as a whole baked ham hamor or a delicious meat loaf as the center of a buffet spread to be sliced for sandwiches or served on plates with other foods such as a ahot ahot ahot hot creamed vegetable and salad Slave Have One Hot lIot Dish DishA A hot meat dish in casserole so that it will retain its heat for some sometime sometime sometime time is another main dish for a buffet meal or for a large luncheon or dinner party served at atthe atthe atthe the table Buffet Supper Menu Mushroom Meat Loaf with Pineapple Slices Ass Assorted Breads Scalloped Corn Strawberry Tarts Coffee Ground meat as in meat 10 loaf f or or- meat balls bas is among the more economical choices when you have havea a large group to supply This i is easily prepared and can be very de do- licious Moreover there is a wide variety of combinations of meats and flavors These dishes can be given a presentation through garnishes and tasty flavorings which put them distinctly in the company class Meat Salads Meat salads also are suitable for serving to a large gL I pork and veal cut in small pieces I are favorites for this purpose A small amount of meat provides a aI I large number of servings when combined with v vegetables in a I salad Creamed meats too are I dainty fare suitable for company yet easy to prepare in lari largi amounts and not too expensive l I Mushroom lIam Ham Loaf 1 pound ground smoked han haj butt 1 pound ground veal shoulders shoulder 4 tablespoons catsup I 3 tablespoons minced green pepper 1 tablespoon grated onion 1 cup condensed mushroom soup S 2 eggs h teaspoon salt 1 8 teaspoon pepper cup fine cracker or breadcrumbs bread crumbs 16 button mushrooms Combine ingredients thoroughly thorough in order given Pack half the nii mature ma mho ture into a loaf pan press whole mushrooms raw or canned int into center Add remaining meat mix mixture ni- ni ture press whole mushrooms into top layer Bake in a moderate modera oven degrees F F. for one and a half hours Serve hot or cold |