TEA REFRESHMENTS for 300 people.
12 large sandwich loaves. sliced lengthwise (6 white & 6 brown).

FILLINGS FOR FANCY SANDWICHES - Ribbon & rolled,

4 doz. eggs - hard boil, make filling with salad dressing

and seasoning, |

4 tins Klik or 1 lb. of ham or bologna - Mix with salad dres-
sing and dills, chopped or sweet relish. This can be used for
rolled sandwiches or ribbon type with egg using alternate la-
yers of white and brown brea@,

15 lbs. white cream cheese - Mix with salad dressing. Spread
on bread, Sprinkle with chogped maraschino cherries. ~ ake
in rolls. Takes 1-12 oz. jar red cherries andl - 6 oz. greeen.

13 lb. Velveeta - Mix with salad dressing. Make in rolls
with olive (takes about 4 per ¢6lice) or dill slices.

3 tins shrimp - Mix with sala@ dressing. Roll.

2 large tins salmon - Mix with chopped celery, salad dressing
and seasoning. Roll centred with dill.

These should be tightly rolle@ im wax paper and refrigerated
till cut. These amounts will make 800 sandwiches allowing
2 - 3 per person,

DAINTIES for 300 people.

3 per person usually allowed. 25 persons suppling 3 dozen each
should be sufficient if a group project.

Also required:
2 lbs. tea
3 lbs. sugar cubes
3 qts creamilk
> gallon sweet pickles
+ gallon dills