Show avei everyone yone will enjoy these church su suppers apers L am 11 by JOSEPHINE B GISSON GIBSON director home economics dept B H J heinz company A CHURCH or community supper always la is on an excellent wy way to raise extra money but the committee in charge must plan the menu wisely and then carefully est estimate imato the amount of food needed in order to serve a nourishing an and appetizing meal at a moderate price and at the same game time allow for or a fair margin of profit here are two excellent menus with the quantities necessary to serve fifty people carefully worked out it if you must plan tor for a hundred or more simply double or triple the figures given here although the cost naturally will vary somewhat in different sections of the country both of these suppers are comparatively inexpensive and no matter which you decide to serve everyone will vote it a huge success savory meat loaf or porcupine beef balts Is slashes mashed or scalloped potatoes succotash of corn and kidney beans sunset salad rons rolls butter mince meat heat upside do down cake coffee ato 1 to 1 pounds ot of coffee will serve fifty people 0 0 0 1 impound pound of butter cut in a butter makes fifty small pieces 0 0 trolls 2 rolls should be allowed lor for each person a 0 I 1 large fig pudding serves twelve to fifteen people 2 quarts fresh cucumber relish serves fifty people baked ham barn with barbecue Barte cue sauce oven baked beans beam Ves vegetarian etarian style cole slaw blow fresh cucumber bensh whole wheat bread butter fig pudding with sauce or mince meat pie coffee savory meat loaf 11 abl afi ground round d steak 6 tablespoons chopped onion I 1 quart cracker crumbs 4 eggs I 1 pint tomato ketchup ha tablespoons salt vi teaspoon popper pepper add all other ingredients to ground steak and mix thoroughly form into loaves and place in roasting pans with a little water balce bake in a tao moderate oven degrees F tor for at least an hour basting frequently succotash of corn and kidney beans a 2 no 10 20 cans cann corn a 2 NO 10 i cans came oven baked red adney beans I 1 dozen doten chopped green graen peppers 14 cup butter butler I 1 dozen eggs 3 2 tablespoons salt bait I 1 quart buttered crumbs fry green peppers in in butter until tender but not brown mix AUX beans corn salt bait and well beaten eggs then add green peppers pour into buttered baking pans and sprinkle with buttered bread crumbs bake baka in a moderate oven degrees F until delicately brown hant ham baked with barbecue Barbe cite sauce abuce 2 items weighing bing about 10 11 iba h soak hams ham s 3 or 4 hours in warm water to remove salt bait and drain then add fresh water and boll boil slowly until tender about 32 or 4 enri from water and place in roasting pan cover with barbecue sauce and bake in a moderate oven degrees F until thoroughly cooked 1 to 2 hours basting constantly with the sauce barbecue sauce 2 large onions 2 cloves of oi gaelio 1 cup tomato ketchup I 1 cup worcestershire sauce Vs teaspoon pepper I 1 largo large can cream ot of tomato soup boup I 1 cup pure pur cider VI nevar 2 tablespoons butter 2 tablespoons table ons sugar chop onions and garlic very fine add remaining ingredients and tour over the hanis hams |