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cocoanut, fruit cocktail and jello. lf straw- berry or cherry jello is used, the mixture Will be pink; if lime is used, it will be pale green; if lemon, it will be yellow. This rectpe makes enough to fill about 4 dozen “Mary Anns”. . By purchasing our pies, rolls, tarts, muffins, doughnuts, etc. from the bakery, we were able to borrow 3 dozen trays for use in servmg and also were able to cook 10 turkeys in their ovens, which was a tremendous help. They were all cooked at once on the afternoon be- fore they were to be used and put in a chill room at the bakery overnight, then carved and placed in the warming ovens ready for the noon meal. The dressing was taken out of the birds and put into large roasting pans and heated in the oven. Gravy was made in a large container from drippings out of the 10 roasting pans. Turkey Roll We served Turkey Roll (light and dark meat removed from the bones and rolled) one day and found it quite successful. There is no waste whatsoever. The rolls were cooked the day before. cooled and returned to the store to be sliced. This gave a nice round, even slice to make the plates look attractive, and each slice had both white and dark meat in it. The cost is approximately the same per serving as roast turkey. Tendersweet Ham was purchased cooked, ready to serve. and sliced at the store. It was wrapped in tin foil and put in the warming oven and was very juicy and tender. We served it with Scalloped Potatoes for one meal and it went over very well, The recipe for Scalloped Potatoes to serve 50 people is as follows: * * ‘1' MY FATHER AND I By Kathrine H. \Villiams In those days Sabbath mornings Meant a long, long ride to town, Something to learn for Sabbath school, Going up the hills and down. Whenever I say, "Our Father . . .” I better understand, For the memory of a morning \Vith Father by the baud . . . . That prayer seemed such a heavy chore For one small girl; but I Leaned against Father's shoulder As the little hills leaned on the sky . . . I thought the words more lovely On the long, long road to town, Watching the far horizon, Going up the hills and down . . . . And I think I said it better And trusted it more, when ] Leaned against Father‘s shoulder As the little hills leaned on the sky . . . * ‘k ‘k 28 Scalloped Potatoes for Fifty 1 cup butter or 22 pounds potmge; margarine peeled and sin-nu 3%; cup sifted flour 1 medium onion. sliced 4 tbsp. salt thin 3/: tsp. pepper 3 qts. milk, heated Melt butter in a 4-quart saucepan. wr in flour, salt, pepper until smooth. Slow: add milk, stirring constantly until thickeneg "me half of the potatoes in bottom of greaa ‘ pan] sprinkle half of the onions over potato then cover with half of the white sauce. v_-pea1 layers. Place pimiento pieces over top p0. tatoes, cover. Set oven at 350 deg and cook one hour after steaming point m1 potatoes are tender. Keep hot at 150 or 1 4-02. can pinncntoy cut in strips The Meat Course A couple of weeks before the Fair tca| store had a special on top round steal 1515 of beef. We took advantage of thi: .‘Ial and purchased 50 lbs., took it ho .rnd cooked it, returned it to be sliced, the aid it in plastic bags (or tin foil could I .ch and put it in our freezers. It was p thd so that each bag would serve about 30 ple. So if we expected to serve 90 people. was the case the first day, we removed thi wags and heated the meat in the warming t - in tin foil, and it was delicious. For 700 meals, the meat purchased as follows: 50 lbs. top round steak roasts of beef 50 lbs. Tendersweet ham 25 lbs. turkey roll. 10 (22 lbs.) turkeys Everything was used up except abut at 5 pounds of ham. Our menus were an 6d so that if we had food left over at on .tl, it eculd be used up at a following me» he last day we gave them a choice of tur "tr ham, until the turkey ran out at 1h: in meal, and beef or ham, until the beef r M at the night meal. In this way we d 10! waste anything and by using left-over pi: v83 in potato cakes and having boxes of i W potatoes on hand in case of emergencii “\"t had no waste here either. Our vegetable-r :‘FL’ handled in a similar manner. By am as menus to read “peas” at noon and "i “5 and peas” for supper, any left over p833 It? used up. (By leftovers we mean, not Hll’ heated peas, but frozen peas not used bu hat had been thawed out and couldn‘t be refit it.) Then the next day, mixed vegetables 3T6 listed so that carrots and peas left over did be included with mixed vegetables. Thii EPE of prcplanning, we feel, helped consider-3113' in cutting down on the food waste. HOME AND COUNTRY