Fruit Punch

Four dozen lemons, one dozen oranges, one grated pineapple (one large can), four pounds sugar. Boil sugar in two quarts of water (early, to let cool). Put cloves in one orange and slice. Add strawberries or cherries, about eighty or ninety. Add seven or eight quarts of water and large piece of ice. A good way is to add a portion of juice and water to punch bowl as needed, for the fruit juice will keep until another day or longer. This will make punch for about ninety people. Mrs. W. V. Carroll.

Hot Chocolate For Fifty Persons

Ten squares of bitter chocolate, seventeen tablespoons of sugar, four quarts sweet milk, heated to boiling; five teaspoons of corn starch, dissolved in a little cold milk. Shave the chocolate fine and dissolve it in seven tablespoons of boiling water. Add five cups of boiling water, the sugar, and cornstarch dissolved in milk. Boil five minutes. Then add the milk and remove from fire.

Mrs. A. F. Robinson.

For One Hundred And Fifty Persons

Three hundred and fifty rolls, two boiled hams or one large ham, and ten pounds of cold pressed corn beef. For sandwiches, use thirty loaves of baker's bread and one large ham, five pounds of butter, four pounds of coffee, eight quarts of cream, three pounds of sugar, six quarts of pickles, twelve cakes.

Tomato Jelly Salad

Use Perfection salad recipe, substituting for "one pint of boiling water," one pint of boiling tomato juice. The chopped celery is very nice in this. Make four times the recipe for Perfection Salad to serve sixty people.

Creamed Chicken In Patties

For Sixty People Twelve pounds of chickens, after they are drawn and trimmed. This will call for about fifteen and three-fourths pounds. Cook in salt water slowly till well done-several hours. Save the juice for the sauce. Shred the chicken or cut fine. To about one gallon of liquor add one quart of milk. Thicken, add chicken and season if necessary. If you wish peas, add two cans, well drained. Serve in patties or on toast.

Chipped Beef A La Creole

This will serve seventy-five people. Three pounds of chipped beef ground, three cans of tomatoes, one-half pound of cheese grated, eight green peppers chopped fine, two dozen eggs well beaten. Put all ingredients except eggs in large boiler over fire and let come to boil, then add beaten eggs and thicken with flour and water if not stiff after adding eggs. Serve on golden flake biscuit crackers or toast.

Mrs. C. A. Goodspeed.

Creamed Oysters For Fifty People

To be served in patty shells or timbales. One gallon oysters, two and one-half quarts milk, one pound butter, three cups flour, salt and pepper to taste. Melt the butter and stir in the flour to a smooth paste. Add the milk slowly and cook over a moderate fire until thoroughly done and thicken. Let the oysters come to a good boil, skim out and add to the cream sauce. The oyster juice may be strained and enough added to make the sauce the desired consistency. Mrs. Frank Ballard.

Serves Sixty People

Three pounds veal, three chickens (sixteen pounds), four pounds rice, one large can pimento peppers. Boil veal and chickens until meat comes off bone. Pick and cut fine, season to taste. Boil rice in four times quantity of water one-half hour; salt water, place layer of rice in pan, pour over thickened chicken gravy, add layer of chicken with pimentos cut fine. Pour over this cream dressing made with some of the chicken gravy added. Add rice as before.

Pressed Lamb

One leg lamb, seven to eight pounds; ten eggs, boil hard, chop and season to taste; one heaping tablespoon celery seed, small pinch Cayenne pepper, one-half bunch of parsley chopped very fine, two heaping tablespoons gelatine dissolved in a cup of cold water. Boil meat slowly until very tender and season with salt while cooking. Run through coarse grinder and put in above ingredients. Strain and heat liquid left from cooking bones and meat, then pour in the gelatine. Put liquid over seasoned meat; then mix well and press. This will serve forty. Mrs. J. D. McDowell.

Jellied Veal Loaf

Ten pounds from shoulder, one shank bone. Cover with cold water and cook until tender. Take from liquor and pick meat from bone, chop or grind fine. Strain liquor, add two cups of fine dried bread crumbs, two tea-spoons of salt, one teaspoon black pepper, two teaspoons celery seed. Add meat and cook all together until thick and pack in a loaf. Will be ready to slice when cold. Will serve fifty people. Mrs. Geo. A. Ross.

Potatoes

One peck of potatoes will serve twenty people.

Rice And Tomatoes For Forty

Boil two pounds of rice. When almost done, add three quart can of tomatoes, one-fourth pound of butter, and six green peppers chopped fine. Mix together and put in the oven. Bake for at least three-fourths of an hour. This is a Southern dish and may be varied by adding chopped ham and chopped onions fried yellow in butter. Some spread grated cheese on top or sprinkle green cheese on it at serving, or merely bake the cheese in it.