New Britain herald., 1919-05-30
EXPECTING TO FEED
 A LARGE NUMBER :?
 HERE'S A HINT OR so.
(By BiGdy Bye)

"Oh, who'll at the wedding supper be-" said MT. Frog in the ancient ballad of the frogs wooing, and the chances are Mrs. Frog replied discOn- solately:
 About 50 guests, and dear knows how we'll manage to feed that crowd without a caterer. l don't even know how much to prepare!"
 Many a hostess Cor group of hostesses) has been in the same di- lemma when faced with the responsi- bility of planning a meal for large company of guests. Tn June, the problem comes to many households which must prepare wedding feasts without the aid of professional cater CTS, and for church suppers and pub lie and private receptions, the prob lem is constant and many times only solved after narrowing experiences of how NOT to do it.
 After much experiment and study it is now estimated that the proper quantity of food for 50 persons can be obtained by multiplying the usual home recipe, which serves six persons, by eight. That is, simply use eight times the amount of each ingredient required in the will serve six recipe, and the result will feed 50.
 Suppose a hostess is planning wedding supper to be served in buffet style. The menu would probably in- clude a salad, rolls or biscuit, hot coffee, ice cream and cake, and punch to be served from a bowl during the reception.
 What are the quantities necessary to serve 50 persons?
 One quart of salad should serve five persons, and 50 persons will be amply supplied by 10 quarts.
 Allowing two rolls or biscuits for each person, provide nine dozen for 50 guests and two pounds of butter to be made into small pats.
 To make good coffee, allow 21z pounds of ready-ground, high-gra coffee. For hot cocoa or chocolate, allow one pound of cocoa to 10 quarts of liquid-milk or milk and water mixed. Provide about 150 Jumps of sugar for the beverage.
 Ice cream, either brick or bulk should be ordered or made to pro- vide for eight servings to each quart About eight quarts will be sufficient If a fresh h-fruit or syrup sauce is served with the cream, one quart will make 10 servings.
 As for cakes, four avera ge-sized loaf cakes will usually serve 50. as each cake can he cut into 10 or 12 slices. If small cakes are served all low two for each guest.
 Punch, to be served from a bowl during a reception, should be pro- vided in eight or 10-quart quantities.
 Other foods, for more elaborate suppers, have been estimated in quantity in the same way. Cafeteria and 1unch-rOom directors calculate that two tablespoonfuls of any vege- table constitutes one serving and that one pint-can of peas, Deans, corn or other vegetable should serve six persons.
 In serving meats, one-third of a pound per person is allowed in pur- chasing raw meat, and if poultry is to be roasted. the allowance is one l half pound each. If meat or poultry | is made into a pie, the amount for 1 each guest is reduced to one-fourth l pound
 Tn serving canned fruit, two pieces 1 Or slices are allowed to each serving. !
 A pie should furnish eight pieces and a, medium sized cake can be 1 counted on for 10 slices.
 For baked custards, buildings or m olded desserts or salads. the usual ! estimate is one-half pint to each serving.