| Show savory samy church un 7 tarch S suppers ipp e rs th that at all will enjoy by I 1 JOSEPHINE B gitsoff 0 SEO diorec Di director rec home r economics 0 dept II if J J lucins company LANNING meals tor for a large PLANNING P group ot of persons possibly a hundred or more seems difficult to mos most t of us for it means thin thinking kingi in n much greater quantities than those to which we are accustomed yet church and community suppers require that someone be ab able e to plan menus and estimate ca carefully the quantity of food needed since these suppers usually are arc tor for the purpose ot of raising money they should be as simple and inexpensive as possible while furnishing ample quantities ol 01 of nourishing and appetizing food below will be found two i wo w o carefully planned menus with complete recipes and the approximate quantities of food required to serve ISO people if you will slip these suggestions into your cook book or recipe file you may find them exceedingly helpful when yon are called to serve on the entertainment committee menu I 1 baled clarn oven baked deans beans vegetarian style hot rolls cole slaw F fresh resh cucumber Cue umber relish fig or plum pudding wish sauce coffee B a k beach 1 ham 1 am 4 hams 10 iba 1 b each brown bro 0 sugar r 5 cups cup 3 cups pure C vinegar whole oc I 1 cloves ja cup cop crumbs cook the hams until tender peel oil off the skins arrange in baking pans and stick cloves cl oves over the surface of the haras make a syrup Y rup of the brown sugar and pure pur cider c der vinegar and pour over them sprinkle with crumbs and brown in a hot oven baked beans may be burch purchased ased if you do not wish to prepare them in institutional sized cans usually termed number 10 cans which hold about a gallon each and serve from 23 28 to 30 persons therefore 5 or 6 of these large cans will be sufficient for people cole slaw 12 lbs ibs cabbage I 1 cups shopped Lor ped pim P antos 1 cups chopped gan pepper 2 aits mayonnaise dres dressier 1 Y cup pure 1 cider vinegar cup sugar jait jail pepper r slice the cabbage and let soak in cold water one and one halt half hours just before serving drain off the water mix the cabbage r 10 4 X A with the other ingredients add dressing and serve order a gallon of pickle relish to serve ISO A large can fig or plum pudding is enough for 12 to IS 15 people so for ISO provide one dozen large puddings allow 2 rolls ls to ta each e a c h p person e 0 or r 3 0 0 i in n all and a d th three r e e pounds p 0 u of f b butter u tt e r cut in a butter four pounds of coffee will be required for this number of people menu ai H beel beef loaf leal tomato sauce scalloped potatoes buttered green peas spanish queen olives rolls mince heat pie coffee beef L 11 loaf 1 23 lbs ibs chopped meat meal 3 amz ata bread crumbs 10 eggs 2 ats ank 84 ib onions 6 green freen apers about 8 table able t s ns salt it 2 gabrell spoons worcestershire sauce chop the onions and seeded green peppers together quite fine fin e add the meat together with I 1 the he breadcrumbs bread crumbs and salt beat the eggs egg s slightly ada ad the milk and combine with the meat add salt to taste and mix thoroughly weigh out into loaf pans which have been well greased pressing well into the corners this qua city makes five gouni loaves each cutting twentY four slice TOVO TO VO S sauce uce 2 sibe aw cans cram of t mato a boup up 2 cups flour BOUT it 1 af licit fat in in a large pin pan ih new flour and s stir tir until well ble add tomato soup so an and stir until thick cook for S several ve ilion and serve this es a tomato sauce an and 13 is buic quickly Y and easily prepared 1 4 to 5 institutional cans cam 0 of peas will be needed or if ordin online ary number 2 cans the size al alfy y purchased for families are used 23 25 cans will be require two one gallon cars cans of spanish queen olives will be sufficient mince meat meal pie basir pastry 9 ad quarta birts hour flour 10 t caus alt 1 I t I 1 cu cur pa lard p mix flour and salt sal add aaril and blend thoroughly thorough masten to a dough col cold d water ter being careful not to use too in much ucb this amount will make raabe 26 pie each of these cin be cut in 6 pieces making servings ervings to fill the pies f e 5 or 6 institutional cans or about 14 two pound jars of mince mr mp it will il be needed needa |
