This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"To be as cheap as possible," to raise money to pay the pastor. Committee furnished the raw material only; the hotel-keeper gave everything else, use of rooms, fire, lights, cooking and incidental labor.
The raw material cost the church committee about $15. Prices were higher then than now. Had about 100 persons to supper, which was made up of:
Ham sandwiches, 7 1/2 pounds, of which 5 pounds was ham, net trimmed, which is equal to a 9-pound ham raw.
Pressed corned beef, sliced on dishes, decorated, 4 pounds.
Yeast-raised short biscuits, 100.
Bread, 6 loaves, sliced.
Fancy small pastries, showy, cheap, 100.
Cream puffs, 120.
Cakes, about 9 pounds.
Coffee, used 4 pounds Java.
Tea, used 4 ounces.
Cream for coffee, 2 quarts.
There was no ice cream.