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Show I 34 Quantity Cooking For Church Suppers Requires Planning IT'S ABOUT that time of year when clubs and groups are getting organized enough to plan a large dinner or luncheon to feed most of the group. To ml run these affairs af-fairs smoothly requires advance planning as well as an understanding under-standing of what foods are likely to go over nlce- ly with a crowd. These recipes are planned to give first aid for the homemaker who suddenly face the task of feeding 25 to 50 people In her group. The recipes given will serve 25, and they are easily doubled to serve 50, Plan ths work far enough in advance ad-vance to (.void lack of supplies and disappointment when the work actually ac-tually tots under way. All groceries should be ordered in advance and checked the day before the event in case something Is missing and the menu has to be changed. If you have help, assign one or more of the foods to be prepared to Individuals. Consider who can best do each type of work, and let this be your guide in assignments. Check equipment and dishes to be used so that you have made ample preparations for the actual work. One woman who Is capable can direct di-rect the preparation and serving. HERE'S A GOOD community supper sup-per menu which Is bound to please a group of people: Meat Loaf or Ham Loaf Boiled Potatoes or Scalloped Potatoes Green Beans or Harvard Beets Rolls or Bread Butter Apple-Cranberry Salad or Cabbage-Carrot Salad Shoofly Pie Coffee EITHER MEAT OR HAM loaf Is economical for a big supper, and it's easy to serve: Ham Loaf (Serves 25) S pounds ground, smoked ham l!i pounds ground fresh pork 2 eggs, beaten 1V4 quarts dry crumbs 1 Vi quarts milk U cup mustard - "" Combine all ln- gredients and JVm place in three f?f loaf pans 4"x8". . I C l.i I Bake in a mod- erate (350'F.) oven or W Vt )fp hours. Let stand mmmasJl f minutes be-T, be-T, pr njjtj fore slicing. Meat Loaf (Serves 25) 5 pounds ground beef or veal 1H pounds ground pork 6 cups (1 quarts) bread crumbs 3 eggs, beaten 44 cups milk i cup finely chopped onion teaspoon dry mustard teaspoon sage t tablespoons salt teaspoon pepper Mix all Ingredients together and pack in three greased 4"x8" loaf pans. Bake Vi hours in a moderate oven (350"F.). Shoofly pie tops off the Urge quantity supper nicely because of the failure-proof recipe. In place of large pie tins, the 8-inch 8-inch size may be used, allowing four to serve 25 people. The pie slices easily thus simplifying large quantity serving. CHURCH SUPPER MENU Ham Loaf Green Beans Scalloped Potatoes Apple-Cranberry Salad Rolls Butter Relishes Shoofly Pie Milk Tea Coffee Recipes Given Scalloped Potatoes (Serves 25) 8 pounds potatoes, peeled, thinly sliced 1 tablespoon salt 'A teaspoon pepper Y cup flour cup butter or substitute 1 quart milk Place layer of potatoes in greased greas-ed baking pan and sprinkle with salt, pepper and flour mixed together. to-gether. Dot with butter. Repeat until un-til all potatoes are used. Pour over heated milk to cover. Bake in a moderate (350F.) oven until potatoes pota-toes are tender, about 14 to 2 hours. If you plan to have boiled potatoes, pota-toes, you'll have to use 8 to 10 pounds. Green beans may be canned can-ned for easy preparation. A No. 10 can contains 3 quarts and will serve 25. Use 4 tablespoons salt and 1 cup bacon drippings for seasoning. Or, use 6 pounds fresh green beans or 2 pounds frozen for 25 people. Cabbage-Carrot Salad (Serves 25) 4 pounds finely shredded cabbage 2 pounds carrots, grated t pound celery, diced 1 quart boiled salad dressing Blend all ingredients together and serve with lettuce. Apple-Cranberry Salad (Serves 25) 5 cups cranberries t cups water 2H cups sugar 2H tablespoons gelatin 5 tablespoons, cold water 1 cups diced apples IVt cups diced celery Pick over and wash cranberries. Cook gently with water until skins burst. Put through sieve and add sugar; let stand 5 minutes. Soften gelatin in cold water, then blend into in-to hot cranberry mixture. Let cool to thicken, fold in apples and celery. Pour into mold or pan. Chill until firm. Serve with lettuce and mayonnaise, mayon-naise, mixed with whipped cream. Shoofly Pie (Serves 25) 3 cups sifted all-purpose flour 2 cups light brown sugar 'A teaspoon nutmeg H teaspoon ginger teaspoon cloves 2 teaspoons cinnamon 1 teaspoon salt H cup shortening egg yolks, well beaten 1 cups light molasses 2 tablespoons baking soda dissolved dis-solved in 2 cups boiling water 4 6-Inch pie shells, nnbaked Sift together first seven Ingredients. Ingredi-ents. Cut in shortening until mixture resembles cornmeaL Combine egg yolks, molasses and soda in water. In pie shells, alternate Dour mixture and liquid having the flour mixture mix-ture as a base and topping. Bake in a hot (450"F.) oven for 10 minutes. Reduce temperature to moderate (350F.) and bake 15 minutes until pie is set Meat or Ham loaf makes an excellent meat course for a large crowd because It's easy to prepare, pre-pare, pleasing to a large number num-ber of people and slices readily for easy serving. Either loaf can be baked In home-slied tins, thus eliminating. the necessity of getting get-ting special equipment. LYNN SAYS: Here are Hints For Quantity Cookery It you're planning rolls for a crowd, three dozen rolls will serve 23 people, allowing some of them seconds. For heavy eaters allow four dozen which will give you 48 rolls. Brick ice cream is an easy dessert des-sert for large crowds. Unpack from Jry ice 45 minutes before serving and then slice with a knife dipped in warm water. Keep hot rolls and bread from drying out In the oven by covering them with a slightly damp towel. For tossed salads, made in quantity, quan-tity, wash and prepare vegetables ahead of time, then cover with a damp cloth or place in a plastic bag until just before time to serve. Toss and add dressing. Biscuits and pie crusts may be prepared in advance; if you make either mix and refrigerate it. Then only the liquid needs to be mixed in, and the shaping done before baking. |