Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-11-23
Quantities Needed In Serving.
nv Jula " Wolfa !

Il IL O0O YoE9U0 0o6o CoIt8tu ".
how much will twenty five persons eatf
Or, II lone quart serves certain number,
how many quarts will be required TO
serve half 40 many people, or five times
a. many people, ~ the case may b.?
Several factors enter in that make q,
impossible to tx these quantities with
accuracy.
In the FIRST place, great deal depends
on the nature of the function. In serv
Ing salad, for instance, II makes dr.
ference whether It IL for q luncheon, 81
afternoon tea, q Sunday School picnic or
. dinner for men alone, even though the
same number Of people are served. Not
only do differences occur, according to
the nature Of the function and the kind
Of people who attend 1t, but fully as
much they depend upon other foods
served on the same occasion, and the
manner Of serving. The amount of
chicken salad required to serve fifty per-
sons, when served simply with lettuce,
will vary from the amount necessary to
serve 1t In sandwiches or In small cases.
Then again 1t will be different amount,
II chicken salad IL served alone than
when richer salad 10 served on the
same occasion. Where 1t would require
perhaps two quarts Of chicken salad to
serve company, 1t is likely to take a
total Of perhapst Two and one-h half quarts
when two kinds are served.
| A difficulty frequently encountered is
that many books and recipes fail to tell
how many people the proportions given
will serve, or how much Of the finished
product they make. The latter can be
easily obtained by adding the amounts
Of the ingredients, making allowance for
the dissemination of liquid or semi.
liquid dressings and sauces with dry
stuff and sometimes for loss in prolonged
cooking.
We find, nevertheless, that some foods
served ordinarily at social functions may
be, to certain extent, grouped. In one
group the basic ratio is one quart of
finished product for every six or eight
people; the actual numbers may be
larger. In this connection 1t is further
convenience to know about what raw
weight of the foundation Ingredients IL
necessary for q certain amount of the
finished product. Here again there ex-
lists variable 10 the recipe used and the
estimate can only be Appropriated. We
may enumerate:
Chicken Salad: pounds of fowl to make
quart Of salad, 10 pounds of fowl fol
salad for 25 people.
Salmon Salad: 8 pounds of fresh salmon
for Is people.
Swestbread Salad: pound of sweet
bread to 6 or 8 people.
Bouillon: Hot, quart will serve 8 per-
sons; jellied, quart will serve per-
sons.
Ice Cream: quart will serve 6 people.
In serving Ice cream, Il may be noted
that by ordering bricks already cut,
arrangements may be made with some
firms, provided 1t is stipulated in ad.
vance for returning any unused portion.
To do this the portions must be standard
size, six to brick.
Lemonade or fruit punch: 10 quarts to
so people.
Frappe and sherbet: 2 to 8 gallons for
30 people varying with the manner
OF serving on account of meltibg)
Chocolates: Is to 80 cups to a gallon,
one. half pound of chocolate.
Whipped cream: quart will yield Is
spOonfuls.
Loaf sugar: pound for % people.
Berries: Z to 10 quarts for so people.
Sugar for berries: 2 pounds fol- so PEG.
pie.
Waters, varying with the kind (when
other cakes are ssrved): boxes to
so people.
Cakes, cut In quarters, then sliced: a
large round cake may serve 8 to 10
people.
Bonbons: pound to 18 people.
Olives are computed by number to suit |
an occasion. There are 200 usually 10 |
aquart bottle.
Croquettes: ! IL quarts meat make Gro.
quettes for Is people.
Oysters by number: 4 to person. |
Used chopped, 2 quartz for % people.
Chicken or turkey: Is pounds, dressed.
for 30 persons. Most r0asts weigh Q |
to 2 IL times more raw. than net
weight of meat after roasting.
Sandwiches, made from sand witch loaf,
loaves varying and thioknesses of
sandwiches varying, roughly:
Two whole Sand wiches after cutting
serve 8 people.
Twenty. -four sandwiches may be counted
to loaf.
One paund of butter to 8 losves.
One quart of other filing to loaf.
While It would be impossible to give
complete list, novice may find these
estimates basis for further computa-
tions.