GARDEN FETES AND TENNIS.

Waikato Times, Volume 106, Issue 17804, 31 August 1929, Page 15 (Supplement)

GARDEN FETES AND TENNIS.

During the summer months when garden fetes, lawn tennis parties,-sum-mer dances, and garden parties are frequent, many a hostess is faced with the problem of catering for numbers of people, and is often at a loss to know .just what quantities of eatables and “drinkables" will meet the needs of her guests. Proportions of Tea and Coffee.

On a hot afternoon drinks arc of prime importance. if both lea and coffee are served, it is usual to supply tea for two-thirds of Ihc guests and coffee for the romaindei. Catering for fifty people, half a pound of tea allows them two cups each. But three and a quarter pounds of coffee must, lie provided to make two cups a head for a similar number. A pound and a half of sugar should lie amp'e. Fifty tea-drinkers will require three and a half pints of milk, while double that quantity is necessary when providing coffee for fifty guests. Tea and coffee must always lie served piping hot, an essential which often perplexes the inexperienced caterer. Coffee can, of course, be made beforehand and heated as required. If the tea is tied in a muslin bag, infused for about ten minutes in boiling water, and then Hie bag removed, the liquid can be kept hot without any fear of “slewing."

Cold Drinks for Exhausted Players,

Lemonade and sometimes claret cup —iced if possible—may also be provided for those who prefer cold drinks. A tumblerful for every guest is a reasonable allowance on a hot day. But if tennis, cricket, or any oilier games are being played, the players will each probably require at least two or three tumblers of coolingliquid during and after their exertions. So it is well to be prepared.

When You Serve Teas, Ices are a pleasant and almost indispensable addition to any summer menu.. A pint of ice-cream is sufficient for ten portions. The number of pints provided must be loft to the discretion of the hostess in gauging the ages and ice-eating capacities of her visitors. Two pounds of butter should be ample provision for 50 people's tea. The usual lea ration of eatables followed by professional caterers is two sandwiches apiece, scones for half the guests, bread and butter for the other half, and two portions of cake for each person. For the Summer Dance-Supper. Providing a summer dance-supper, the hostess should reverse the proportions of hot drinks given above, allowing tea for one-third of her guests only, and coffee for the remainder. For 50 people, two fowls, a large ham, two veal shapes, two cold game or veal and ham pies, and two or three plates of sandwiches and sausage rolls are ample provision. One dish of salad should ‘be allowed to every len persons.

Sweets for 50 guests should include two quart jellies, two fruit creams, three large dishes of fruit salad, and two trifles. Supplemented with ices and two or three dozen meringues if your visitors are youthful and sweettoothed, the supper menu has every chance of being a success.