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Show LYNN SAYS: When planning meals for large numbers DO try to determine as nearly as possible the number of people to be served, as it is more economical eco-nomical to have no leftovers . . . this is, of course, if only one meal is to be served. DO have a well-balanced menu. Too much variety will result in your guests heaping their plates with a conglomeration of food . . . they'll want to taste everything! every-thing! DO choose foods that won't spoil if they must stand for 15 minutes or even longer. DO have committees who are responsible for collecting the linen, lin-en, china and silverware, setting the table, preparing the different parts of the menu and waiting on the table. DON'T forget to appoint a clean-up squad. DON'T attempt to Increase an ordinary recipe more than once. Proportions of Ingredients change as recipes become large, and it's no simple matter for an amateur ama-teur to guess at them. Unless you have recipes designed to serve large numbers, it's safer to make quick breads, cakes and cookies, according to standard family size recipes. |