The Washington times., 1925-10-19
The Knuck of Cook
ing Foods In Large
Quantities

WITH the revival of church and
w community activities in the
FAN, social committee chairman
are undoubtedly rounding out their
plans for Winter ''get-together"
suppers and like gatherings. Some,
for the first time, may be facing
the problem Of equipping or re-
equipping their church kitchens.
others win be planning menus and
discussing the somewhat perplexing
problem Of food quantities to be
purchased or solicited for these oc-
casions.
Those who have taken any active
part in the preparation and serv-
ing Of large suppers or banquets
wiz agree with us in the belief that
there is a need for the same con-
venient arrangement of equipment
in a church or community kitchen
as is found in the home. And we
shall be glad to help you in this
problem If you win send us your
kitchen floor plan. indicating the
dimensions Of the room and the
location OF the plumbing. doors. and
windows.
It is convenient to have three or
four tables for working and serv-
ing space If room allows, one near
The range for mixing, with the pots
and utensils hanging from a rack
above, and the others for sandwich
and salad making. etc. More than
one sink win be found convenient,
one for dish-washing, and another
deep one Of galvanized sheet iron
for pot-washing. II much baking
and roasting are attempted at the
kitchen, b two-section range with
large ovens should be sufficient
Ss~H -
For more than this a cabinet oven
should be added. Above all, have
plenty Of space for dishes ready to
be served, using one or two service
wagons to assist you, IL possible.
open shelves on the walls can be
used excellently for serving space.
A six-gallon coffee urn should be
large enough for serving $50 per-
sons.
Undoubtedly there are kitchen
equipment firms in your own local
tty who will aid you in planning
your kitchen, as well as in the selec.
ton OF equipment. However. an In.
telligent carpenter can be Of great
help in planning and building the
shelves, cupboards, serving tables.
etc. All such carpentry should be
Of hard, washable finish with two
or three coats of good waterproof
varnish as finish.
Many people who have had no
special training in purchasing food
in large quantities have appealed to
us for help in planning and pre-
pairing menus for their church, club,
and community suppers. 1t was to
help these readers that we planned
the series of suggestive supper
menus included here. In these we
have considered those kitchens
which are not equipped for any ex-
tensive cooking. as well as those
in which roasting. baking. etc.. can
be adequately taken care Of. AS the
quantities of food to be purchased
depend upon the number to be
served, we have also computed the
necessary food supplies to be pur-
chased in the case OF ealh menu
when serving $50 people. We shall
be glad to send this to YOU upon
the receipt Of 10 cents. There are
several very excellent quantity
recipe books which should be of aid
70 you as well. We shall be glad to
send you a list of such books upon
request.
To help particularly those COM
mittee chairmen, who may be plan
ming simple collations, we have pre-
pared the following guide for COM
pullHe LuS uudHlAly VI AOOu nSCcc~
sary in serving certain standard
dishes: For Boiled or Urn Coffee,
2h lbs. of medium-ground coffee
and "a OTIS. of water serve $50
people. For Lemonade. Fruit Punch,
etc, served in punch glasses, allow
10 OTIS. for each so people. For Hot
Chocolate, allow 1 gal. of milk for
% to 81 cups of chocolate. This
amount takes about IL c. of grated
: chocolate or about " ID. For Ice
Cream, allow 1 at. for 6-S people
For Sherbet. allow / qt. for 6-S
people, varying with the manner OF
serving on account of melting. 2
2 gal. serve so people. For Cake, a
round loaf or layer serves If cut
in triangles from the center; serves
is II cut fourths and then sliced
from center outward towards the
edge. For Pie, allow 68 servings
from one large pie. l qt. of Cream
unwhipped makes so rounding tbsps
whipped. A LOT. bottle of medium
sized olives contains 10000 olives
Allow 3 olives to a person. Fol
Apdwiches, a sandwich loaf makes
slices of bread. or 1924 sand
%, depending upon the thick
Of the bread. Allow 2 double
sandwiches to each person
in two or intriangles allow
person. lbs. of BOnboH
so people. For CHECKER
a Alb. fowl combined wit!
and other trimmings shoul'
2 qts. of salad 2qts. viii
~ people; 25k ats. of CHECKER
serves $50 people, calling TO
Of chicken. For Chicken