A Concise Guide When Large Amounts of Food are Needed

How much chicken do you need when you are preparing for 25 guests? How many olives, potato chips and coffee? How do you figure the amount of pasta and rice you’ll need when cooking for a crowd?

For many hosts, nothing can be more puzzling than trying to figure out how much to buy for large numbers of guests.

So here is a concise guide to keep on hand for reference whenever the occasion requires shopping for quantity-size recipes.

If, incidentally, you want to increase your own favorite recipes, follow this rule: Multiply a recipe for six by four times to provide 25 servings, by eight to serve 50, and by 16 to serve 100. Beware of overseasoning or adding more herbs than necessary. Avoid tripling or quadrupling cookie and cake recipes unless worked out scientifically for quantity sizes.

The quantity recipe guide represents the amount to buy or use for 25 standard individual servings. If you have guests who enjoy plenty of food on the plate, or second and third rounds, play it safe and double the amount for appetizers, entrees and dessert. FISH:

Fish--7 to 8 pounds

Shellfish--9 pounds

Shrimp, for cocktail--4 pounds

Tuna, for salads or creamed--5 small cans or 2 pounds fresh POULTRY:

Boneless chicken meat--9 to 10 pounds, dressed weight

Chicken or turkey parts--15 to 19 pounds MEAT:

Cold cuts--4 pounds

Ham, canned--8 pounds

Hamburger meat--5 pounds

Ham, baked, bone-in--12 pounds

Meat loaf--6 to 7 pounds

Beef roast--10 pounds SALADS:

Macaroni, for salad--3 pounds

Coleslaw--3 to 4 pounds

Lettuce greens, for salad--6 heads

Potatoes, for salad--7 pounds VEGETABLES:

Beets, carrots, cabbage, green beans--6 to 7 pounds

Tomatoes--7 pounds RELISHES:

Salad dressing--3/4 quart

Olives--1 quart

Pickles (3-inch)--3/4 pound

Radishes--5 bunches

Celery--5 medium

Potato chips--1 1/2 pound FRUIT:

Apples for 9-inch pie--15 pounds

Canned fruit (cocktail, peaches, pears, pineapple)--8 (No. 2 1/2) or 2 (No. 10) cans BREADS:

Sandwich loaves--2 loaves

Sandwich fillings--1 quart

Rolls--3 dozen

Butter--3/4-pound COOKED CASSEROLES:

Baked beans--3 1/2 pounds

Macaroni or spaghetti--3 pounds

Noodles--2 pounds

Rice--2 pounds DESSERTS:

Pies--4

Gelatin mold--1 (9x13-inch) pan

Fruit cup--1/2 gallon

Ice cream--1 gallon BEVERAGES:

Coffee--1/2 pound

Instant coffee--2 ounces

Punch--1 1/4 gallons

Tea--1 1/2 ounces

Sugar for coffee--3 ounces

Water--allow 1 1/2 gallons water for 25 one-cup servings DAIRY PRODUCTS:

Cottage cheese--3 1/2 pounds

Cream cheese--1 pound

Cheddar, Swiss or other semi-soft cheese--2 pounds

Sour cream, for garnish--1 quart

Whipping cream, for garnish--2 cups

Cream for coffee--1 cup