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Show Umm ft Erf , - Baked meat loaf is simple to prepare pre-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 LYNN CHAMBERS' MENUS Church Supper. Ham Loaf with Horseradish Sauce ScalloDed Potatoes Green Peas 'Sunshine Salad Bread or Rolls Coffee and Milk Berry Cobbler Recipes given. tially done. Drain off most of fat. Fry onions and bacon together until golden brown, stirring frequently. Add tomatoes, salt and pepper. Place wieners on top and simmer for 45 minutes. Place a wiener and a spoonful of the sauce on each hot buttered bun and serve, allowing two for each person. Scalloped Potatoes. (Serves 50) 12 pounds potatoes Z tablespoons salt 1 teaspoon pepper cup flour Hi cups butter or substitute 2 quarts milk Wash, pare and cut potatoes In thin slices. Place a layer of potatoes po-tatoes in greased baking pan, sprinkle sprin-kle with salt, pepper, flour and dot with butter. Repeat until pans are almost full. Pour over enough hot milk to cover top and bake in a moderately slow (325-degree) oven until potatoes are tender. The time will depend upon the size and quantity quan-tity in pans about to 2 hours. If you want to prepare green beans, you will need six quarts to serve 50 people. Boil the beans, after .washing and cutting, in the j minimum of water, then season with 1 cup bacon drippings, 4 tablespoons ta-blespoons salt and 4 tablespoons paprika. If you want to serve green peas you will need 16 pounds or 1 gallon of shelled peas. Sunshine Salad. (Serves 50) 5 packages lemon flavored gelatin 7 cups grated carrots 5 pounds grapefruit, cut in sections vacations and weather offer ; such a grand op- j portunity for getting get-ting together a j big party. Per- haps the Sunday school picnic is Make gelatin according to directions. di-rections. When mixture begins to thicken, add carrots and grapefruit grape-fruit and allow to chill until firm. Serve in squares on lettuce with mayonnaise dressing. Cabbage and Carrot Salad. (Serves 50) 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 swing shortly, you might like to serve a berry-in-season cobbler with fresh cream. Just around the corner, or perhaps the 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, uten-sils, plan to make generous use of it. Meats and vegetables can best be prepared there. Some member may wish to contribute enough individual in-dividual 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. 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 Loaf (Serves 50) 5 pounds lean pork, ground 5 pounds smoked ham, ground 2M quarts bread or cracker crumbs 1 teaspoons pepper l'A teaspoons salt 3 eggs 2J4 pints milk Mix together all ingredients. Mold into loaves and fy bake 1 to 2 hours in a moderate (350-degree) oven nTI Ivfcjiir depending on 7 size of loaves. - - A This makes 5 - - ( small loaves, small bread pan size, or about three large. Horseradish Sauce. (Serves 50) cups sour cream Y cup boiled salad dressing y2 cup horseradish Blend ingredients thoroughly and serve with ham loaf. An alternate dish to serve, if ham or pork is difficult to obtain would be frankfurters prepared in a mildly mild-ly spiced sauce: Creole Wienies. (Serves 50) 5 pounds bacon 30 cups finely chopped onions (7V& quarts) 10 No. 2 cans tomatoes teaspoons salt 1 teaspoon pepper 10 pounds wieners 80 to 100 buns Cut bacon into inch squares and broil over low heat until par- Pastry for the party will probably be furnished by individual members. mem-bers. If this is not possible, make a delectable fruit cobbler and serve with cream or ice cream. Fruit or Berry Cobbler. (Serves 50) 5 quarts fruit or berries Sugar to sweeten Yi cup cornstarch Biscuit dough Heat canned fruit or berries and water, or fresh fruit and water to a boiling point (1 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 a moderately hot (425-degree) oven for 30 minutes. Coffee. (Makes 100 cups) 3 pounds coffee 6 gallons water Tie coffee in thick cheesecloth bag, leaving plenty of room for coffee cof-fee to swell. The coffee may also be mixed with a small amount of 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 need I'h quarts of cream (for 2 tablespoons to each cup) and pcund sugar (counting 2 teaspoons per cur). Released by Western Newspaper Union. Lynn Says: Let's serve eggs: There's variety vari-ety and appetite appeal in eggs if you'll serve them in the following fol-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, asparagus as-paragus 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 trench 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 supper sup-per with salad and dessert. Fry eggs slowly and serve with quickly broiled cold cuts or waffles, pancakes or toast. |