As the number of guests at any party is so variable, recipes for Buffet Suppers and Luncheons are best designed to provide twelve servings.
A unit of six is used in the Small Dinner Parties and Luncheons.
Any recipes can be doubled or tripled satisfactorily according to the number of guests you are planning to entertain.
Larger recipes can, of course, be halved.
For Church and Club Suppers and Luncheons recipes to supply fifty servings are best while a few are designed for twenty-five.
As at least half of the guests will enjoy second servings, an allowance should be made for this.
Six servings will provide generously for four, and twelve servings will supply eight persons liberally.
When you plan a party, of course you make a list of your expected guests, put your menu down on paper and estimate the food that you will need to purchase, after checking the staples on the pantry shelf.
After the party these lists should not go in the wastebasket, but should be preserved for future use.
You can add notes in regard to whether you provided too generously, or not liberally enough.
And the next time you have a party, you will find it easier to plan your menu and to execute it.
Enjoy Your Party - Don Trosper
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