Show I 9 6 O OI I I I I I II I r I am e I a a S w t a. a C i Baked meat loaf Is simple to pre pre- prepare prepare pare and easy to serve for affairs where guests are numerous Bake the loaf In either small or large loaves Supper Plans Given As Aid in Planning To Serve Fifty Social calendars get very active during the summer months because i vacations vaca and I I we w weather e a t th h er offer such a grand op op- opportunity t iI for get get- getting getting getting ting together a abig abig abig big party Per Per- Perhaps Perhaps haps the Sunday school picnic is just around the corner or perhaps the ladies' ladies aid is planning a big treat for their husbands soon Whatever the occasion you'll surely want to put forth your very best cookery and serve everyone amply This will call for some careful planning and also large quantity recipes If the church has a kitchen fitted with large quantity cooking utensils utensils sils sUs plan to make generous use of it Meats and vegetables can best be prepared there Some Soine member may wish to contribute enough in individual in in- individual salads and perhaps cakes and pies to make up for the rest of the meal Good planning which takes into consideration every angle will make the affair a successful one ohe Recruit plenty of help so that no two or three women are tied to the kitchen range all the time Everyone will have a better time if all have some leisure Ham nam Loaf Serves 50 5 pounds lean pork ground 5 pounds smoked ham ground 2 quarts bread or cracker crumbs i 1 1 teaspoons pepper lYt teaspoons salt 3 eggs 2 pints milk Mix together all ingredients Mold into loaves and bake 1 to 2 hours s sin in a moderate y degree oven depending on size of loaves ii 3 This makes 5 small loaves loa v e s 6 L 2 i- i iU ismall U small bread pan size ize or about three large Horseradish Sauce Serves 50 lYt cups sour cream i s cup boiled salad dressing Yz r cup horseradish Blend ingredients thoroughly and serve with ham loaf An alternate dish to serve if ham hamor or pork is difficult to obtain would be frankfurters prepared in a mild mild- mildly mildly mildly ly spiffed spiced sauce Creole Wienies Serves 50 5 pounds bacon 30 cups finely chopped onions 7 quarts 10 10 No 2 cans tomatoes 7 teaspoons salt 1 teaspoon pepper 10 pounds wieners 80 to buns Cut bacon into Jh r inch squares and broil over low heat until par- par Lynn Says Lets Let's serve eggs Theres There's vari vari- variety variety variety ety and appetite appeal in eggs 1 if if you'll serve them in the fol fol- following following fol- fol following lowing ways Use these fillings for omelets creamed tuna fish or seafood minced cooked ham cooked pork sausage or deviled ham sauteed mushrooms creamed peas as as- asparagus asparagus asparagus or other vegetables grated cheese creamed chicken and mushrooms jelly jam or marmalade fried onions or broiled bacon When you poach eggs serve them in corned beef hash nests spinach nests potato nests or french toast made of stale bread Scramble eggs with bits of diced American cheese frizzled bacon shredded ham or fold in some leftover vegetables Bake eggs with bacon sausage or some of the cold meat cuts and serve as a main dish for sup sup- supper per with salad and dessert Fry eggs slowly and serve with quickly broiled cold cuts or waffles w mes pancakes or toast LYNN CHAMBERS' CHAMBERS MENUS MENDS Church Supper Ham Loaf with Horseradish Sauce Scalloped Potatoes Green Peas Sunshine Salad Bread or Rolls Coffee and Milk Berry Cobbler Recipes given I done Drain off oft most of fat I Fry Try onions and bacon together until I golden brown stirring frequently Add tomatoes salt and pepper Place lace wieners on top and simmer for or 45 minutes Place a wiener and anda a spoonful of the sauce on each hot buttered bun and serve allowing two wo for each person I Scalloped Potatoes Serves 50 1214 12 12 pounds potatoes 2 tablespoons salt 1 teaspoon pepper Vt cup flour Vi l cups butter or substitute 2 quarts milk Wash pare and cut potatoes in thin slices Place a layer of po po- potatoe in greased baking pan sprin sprin- sprinkle kle de with salt pepper flour and dot with nth butter Repeat until pans are almost full Pour over enough hot milk to cover top and bake in a moderately slow degree oven until potatoes are tender The time will vill depend upon the size and quan quan- quantity quantity tHy in pans pans about about 1 to 2 hours If you want to prepare green beans leans you will need six quarts to serve erve 50 people Boil the beans after washing and cutting in the minimum of water then season with 1 cup bacon drippings 4 ta ta- tablespoons salt and 4 tablespoons paprika If you want to serve green peas you will need heed 16 pounds or 1 gallon allon of shelled peas Sunshine Salad Serves 50 5 packages lemon flavored gelatin 7 cups grated carrots 5 pounds grapefruit cut in sections Make gelatin according to di di- When mixture begins to o thicken add carrots and grape grape- grapefruit i fruit ruit and allow to o chill until firm Serve in squares on lettuce with mayonnaise dressing Cabbage and Carrot Salad Serves 50 4 quarts finely shredded cabbage 2 pounds carrots grated raw 1 quart diced celery 1 quart boiled salad dressing Blend all ingredients together with salad dressing Since the berry season will be in full ull swing shortly you might like to serve a season berry berry in season cobbler with fresh resh cream 4 na i tF i Pastry for the party will probably be furnished by individual mem mem- bers U If this is not possible make a delectable fruit cobbler and serve with cream or ice crean Fruit or Berry Cobbler Serves 50 5 quarts fruit or berries Sugar to sweeten Vz cup cornstarch Biscuit dough Heat canned fruit or berries and water or fresh fruit and water to toa toa toa a boiling point 1 h quarts water to 24 cups fruit or berries Sweeten to taste Dissolve cornstarch in small amount of cold water and add to fruit or berry mixture Cook stirring constantly until thickened Pour into shallow baking dish and drop biscuit dough on top Bake in ina ina ina a moderately hot degree oven for 30 minutes Coffee Makes cups 3 pounds coffee colIee 6 gallons water Tie coffee in thick cheesecloth bag leaving plenty of room for cof cot coffee coffee fee to swell The coffee may also be mixed with a small amount of ol egg and cold water if clear coffee is desired Drop bags in boiling water and boil 3 minutes Remove bags and keep coffee hot For this amount of coffee you will I need 1 quarts of cream for 2 tablespoons to each cup and 44 pound sugar counting 2 teaspoons per cup by br western K ap aper r Union I |