SC - Guild lines from an old book (oop)

[melc2newton at juno.com]

While reading a "bible" cookbook from the 1950's, just from
curiosity,(and having fun finding the errors in the history bits) I came
across these "Ten Commandments for Feeding a Crowd". Any Comments?

1) Decide at the beginning whether you are planning this affair to make
money for a worthy cause or purely for social purposes. The approach for
one, obviously, is different from the approach for the other.

2) Organize a committee to help you. Make one person responsible for the
menu, one for preparation of each course, one for table setting and
decorations, one for purchasing, one for serving, and one for cleaning
up. Let each choose her own helpers; she'll work better.

3) Consider the type of guest you're preparing for; men's groups prefer
plain (but good) food in ample serving while women enjoy small servings
and greater variety.

4) Decide on the price, per plate, that the group will pay.

5) Plan the menu with the price in mind, making it as good (and as
different) as you can for the price.

6) Estimate the number to be served, allowing for about five per cent
more than you expect. After all, you may have some who are willing to pay
for second servings.

7)Get acquainted with the kitchen you are to use. Check utensils, count
dishes, silver, and glasses, organize refrigerator space for items which
must be kept cold. Check your serving space particularly; ample space is
necessary for smooth service.

8)Estimate your cost on the menu you've planned if you are entertaining
to make a profit.

9) Prepare food carefully; this is no time for experiments. Prepare
fractional, identical recipes at home, so that you may determine
seasoning, texture, etc., by actual testing.

10) Greet your guests warmly. Make them welcome. Serve them with care.

and then a verse I'm going to remember the next time I'm doing the inn or
my first feast - "With God, all things are possible" Matthew 19:26


Beatrix
Oakheart/ Calontir
Springfield, MO.

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