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 to have no leftovers this is of course it if only one meal is to be served DO have a well balanced menu too much variety will result in your you r guests heaping their plates with a conglomeration of food want to taste everything ih in g DO choose foods that won wont it spoil it if they must stand for 15 min minutes utes or even longer DO have committees who are responsible for collecting the linen china and silverware setting the table preparing the different parts of the menu and waiting on the table DONT forget to appoint a cleanup clean up squad DONT attempt to increase an n ordinary recipe more than once proportions of ingredients change as recipes become large and its no simple matter for an amateur to guess at them unless you have recipes designed to serve large numbers its safer to make quick breads cakes and cookies according to standard family size recipes |