| Show r Jl 77 MaJ W T Di QUANTITIES Qt Many tImes Inies a hostess js is puzzled as to how much to prepare for tor bet hel guest Of at 0 course the tho sort of ot OC- OC occasion oc casion enters Into this very largely Instance a smaller portion ot or nih will be bo served with nith sand sand- sandwiches sandwiches at an afternoon tea than the tame same salad salat served lettuce at a luncheon These calculations may help holp iou out ou One OnG quarts of whipping cream will whip to sen acne sene 0 25 persons with ono one laigo lallo spoonful Whipped hipped cream for chocolate would sen set to 0 30 cup cups One half pound will VIII mike m 25 servin serving cups ot of o chocolate This it Ill III about tour four quarts ot of milk One quart of ot Ice lee crea cren mis calculated to servo s six to tight light per per- person per persons er- er erson son sons A I brick cuts ordinarily Into sj all portions but sc sc en or eight can be made If It served with cake Sandwiches Sand made from sand sand- sandwich ich loaf loat 48 slices to a loaf lod Thes These are cut In third thirds or boh lies ha-lies es On Onu poun pound l of ot butter nih will III spread UI whole sand sandwiches iches Three pints ot of filling will III inge ii-inge GO 60 sandwiches WEIGHTS A AND D lIm SOne SOne S SOne One largo large la laier er cake Is calculated to serve sene from 12 to IS H p pr per persons r- r sons sons- It If se several eral kinds of ot en ICe are aresen aresen od sen sen ed the cakes should be cut In small portions Ono One t of ot salad alad sen series senca cs six to eight persons ar Ing with Ith the tho ser ser- ser service vice ce anti and occasion Four pounds of ot chicken niter after ste make mako one quart of ot sal salad Three pounds of fresh tresh salmon ore to ma make ko salad for 25 person Three pound one cans enns of ot shrimps make salad for tor 25 I One quart hot bouillon serves S 8 sons One pound ot of o coffee cortee serves 30 persons ons Iler three pints of ot chopped meat are calculated to make croquette croquettes tor for li persons BY OYSTERS By number for stew tour to a person raw tour four to six sixto to to a person In cream sauce sauco com corn combined with mushrooms to 25 chopped In made dishes two and andone one halo to three quarts with Ith a ith the liquor Ln A ONLY O LY It must bo Lo remembered that these are rough estimates tor for the tho average occasion They may sen son sen o e oto oto to help lou iou ou compute the quantities needed for tor your own onn 0 n special needs In planning for tor a large largo dinner It the tho cools cool calculates on the basis baals ot of her needs for tor her own family she can armIe an arl h lie e at a II fair conclusion In making milking over recipes be sure to keep tho the the tho same double e ery It if you iou OU are making twice t the tha rule In the tho matter of cakes it Is better to matte malte t tao maltet 0 ordinary ones than one onG extra large one This Is true ot of any dish that requires a large amount ot of beating In the case of ot chafing dish cook coole- cri or er two chafing dishes normally are preferable to one overfill overfill- overfilled overfilled ed cd edThe edThe The length of ot time required to cook large quantities Is it I ed to somo some extent butot but pot ot not In tion proportion to the tho increase In tho rule COP Copyright right 1923 NEA Service Ino Ine I |
