Guide How much for How Many

APPETIZERS	FOR 12 SERVINGS	FOR 24 SERVINGS	FOR 48 SERVINGS
Dips, spreads and Pâtés	1½ cups	3 cups	5 cups
Nuts	¾ lb.	1½ lb.	3 lb.
Potato chips	2 (6 oz.) pkgs.	4 (6 oz.) pkgs.	8 (6 oz.) pkgs.
Corn chips	2 (9¼ oz.) pkgs.	4 (9¼ oz.) pkgs.	8 (9¼ oz.) pkgs.
Crackers	½ lb.	1 lb.	2 lb.
Bread rounds	2 (8 oz.) pkgs.	4 (8 oz.) pkgs.	8 (8 oz.) pkgs.

NUMBER OF GUESTS	PRE-DINNER COCKTAILS	PARTY
4	8 to 12 Drinks (one fifth required)	12 to 16 Drinks (one fifth required)
6	12 to 18 Drinks (two fifths required)	18 to 24 Drinks (two fifths required)
8	16 to 24 Drinks (two fifths required)	24 to 32 Drinks (two fifths required)
12	24 to 36 Drinks (three fifths required)	36 to 48 Drinks (three fifths required)
20	40 to 60 Drinks (four fifths required)	60 to 80 Drinks (five fifths required)
25	50 to 70 Drinks (five fifths required)	75 to 100 Drinks (seven fifths required)
40	80 to 120 Drinks (eight fifths required)	120 to 160 Drinks (ten fifths required)

Liquor: Plan on approximately two drinks per hour, per person. There are 21 to 28 drinks per quart of liquor.

Punch: One gallon of punch serves approximately 24 people. (32 three ounce drinks with ice)

Cocktail Napkins: Plan approximately two or three napkins per person for a three hour party.

PUNCH RECIPES
(suitable for use in champagne fountain, silver or glass punch bowl)

Non-Alcoholic Punch
2 cans frozen Orange Juice
2 cans frozen Lemonade
8 cans plain water
2 cups Grenadine
Juice of three fresh Lemons
3 qt. (pre-chilled) Ginger Ale

Float orange slices on top. Add cherries.

Island Fruit Punch

(non-alcoholic)
1 (16 oz.) bottle Hawaiian Punch concentrate
2½ qt. cold water (10 cups)
2 (46 oz.) cans chilled Pineapple Juice
3 qt. Orange Juice, chilled
Ice to chill

Champagne (straight)
Chill with ice cubes in plastic bag

Champagne Punch
1 gal. Sauterne Wine
4 Bottles (qt.) Champagne
4 Bottles (qt.) Ginger Ale
½ pt. Sherbet
Ice cubes to chill

Gala Champagne Punch
1 (1 qt.) bottle chilled Champagne
1 (1 qt.) bottle chilled Chablis
2 (10 oz.) bottles chilled Club Soda
4 oz. Brandy
3 oz. Crème De Cassis
1 box (1 pint) fresh Strawberries
Ice to chill

Mix champagne, wine, club soda, brandy and crème de cassis. Add ice to chill. Place a strawberry in each cup. Makes 20 (4 oz.) servings.

Party Punch
1 fifth Bourbon
8 oz. unsweetened Pineapple Juice
8 oz. unsweetened Grapefruit Juice
4 oz. fresh Lemon Juice
2 bottles (qt.) Lemon-Lime Soda

Pre-chill ingredients, mix in bowl, adding lemon-lime soda last. Decorate with fruit.

Honolulu Cooler
1 gal Pineapple Juice
6 oz. Lime Juice
2 bottles (qt.) Vodka
2 bottles (qt.) Lemon-Lime Soda
1 bottle (qt.) Brandy
1 bottle (qt.) Club Soda
Ice cubes to chill

Mai Tai Punch
½ fresh Pineapple
20 Strawberries
2 (4/5 qt.) bottles Mai Tai mix, without alcohol
1 (qt.) bottle light Rum
1 (qt.) bottle Brandy
1 qt. chilled Orange Juice
Ice to chill.

Cut pineapple into thin slices; thread on wooden skewers. Place a strawberry on each skewer. Refrigerate skewers covered overnight, if desired. Mix punch, place a skewer in each glass. Fill glasses with punch. (makes 20 glasses).

Planter’s Punch
1 gal. Red Wine
4 bottles (qt.) Champagne
1 bottle (qt.) Vodka
1 oz. Lime
Ice cubes to chill.

California Punch
½ gal. Orange Juice
½ gal. Pineapple Juice
½ gal. Lime Juice
2 bottles (qt.) Ginger Ale
2 bottles (qt.) light or dark Rum
½ lb. Sugar

Plenty of fresh sliced fruit floating in bowl (no pulp)

Hospitality Punch
3 oz. fresh Lemon Juice
8 oz. Cranberry Juice Cocktail
8 oz. Blended Whiskey
24 oz. pre-chilled Squirt

Mix in punch bowl; add cake of ice and decorate with orange and lemon slices.

Open House Punch
6 oz. can frozen Orange Juice Concentrate
6 oz. fresh Lemon Juice
2 - 6 oz. cans frozen Lemonade Concentrate
2½ qt. (72 oz.) pre-chilled Lemon-Lime Soda
2½ cups (20 oz.) Blended Whiskey

Mix in punch bowl, adding Lemon-Lime Soda last. Add drops of red food coloring as desired (optional). Add ice cubes or lump of ice. Garnish with fresh fruit.

Strawberry Wine Punch
2 (10 oz.) pkgs. frozen sliced Strawberries in syrup.
½ cup sugar
2 (qt.) bottles rosé wine
1 (6 oz.) can frozen Lemonade Concentrate
2 cups chilled Pineapple Juice
1 (28 oz.) bottle chilled Club Soda
Ice to chill.

Combine strawberries, sugar and 2 cups rosé wine. Cover and let stand at room temperature 1 hour. Before serving punch, add frozen lemonade concentrate and pineapple juice. Stir until lemonade is thawed. Stir in remaining wine and club soda. Add ice. Makes 24 (4 oz.) servings

Wedding Punch
2 fifths of Bourbon
12 oz. Lemon Juice
1 cup sugar
1 pint very strong tea
2 bottles (54 oz.) Club Soda

Mix thoroughly. Pour over large piece of ice (or 2 trays of cubes), adding soda last. Decorate with fruit.

Anniversary Punch
1 fifth Bourbon
3 cups Cranberry Juice Cocktail
1 qt. Lemon-Lime Soda
1 dash Bitters (optional)
2 qt. Champagne

Pre-chill ingredients. Pour into punch bowl over large piece of ice, adding champagne last. Decorate with slices of lemon and orange.

TOSSED SALAD OR SALAD BAR	FOR 12 SERVINGS	FOR 24 SERVINGS	FOR 48 SERVINGS
Iceberg or romaine lettuce	2 heads (2 lb.)	4 heads (4 lb.)	8 heads (8 lb.)
Boston or red leaf lettuce	4 heads (3 lb.)	8 heads (6 lb.)	16 heads (12 lb.)
Cherry tomatoes	1 lb.	2 lb.	4 lb.
Croutons	1¼ cups	2½ cups	5 cups
Cucumbers, sliced	2 med. (1½ lb.)	4 med. (3 lb.)	8 med. (6 lb.)
Green onions, diced	½ lb.	1 lb.	2 lb.
Radishes, sliced	4 to 5 (¼ lb.)	1 bunch (½ lb.)	2 bunches (1 lb.)
Mushrooms, sliced	¼ lb.	½ lb.	1 lb.
Bacon, cooked, crumbled	1 lb.	2 lb.	4 lb.
Hard-cooked eggs	3	5	10
Salad dressing For tossed salad (1 oz. per serving) For salad bar (2 oz. per serving)	1½ cups (12 oz.) 3 cups (24 oz.)	3 cups (24 oz.) 6 cups (48 oz.)	6 cups (48 oz.) 12 cups (3 qt.)

FRESH FRUIT FOR PLATTER OR WATERMELON BASKET	FOR 12 SERVINGS	FOR 24 SERVINGS	FOR 48 SERVINGS
Watermelon	1 small (6 lb.)	1 large (12 lb.)	2 large (20 lb.)
Strawberries	1½ baskets (1 pint)	3 baskets (3 pints)	6 baskets (6 pints)
Pineapple	1 small	1½ medium	3 medium
Cantaloupe	1 medium	2 medium	3 medium
Honeydew or casaba melon	1 medium	2 medium	3 medium
Grapes	1 lb.	2 lb.	4 lb.

VEGETABLES FOR RELISH TRAY OR BASKET	FOR 12 SERVINGS	FOR 24 SERVINGS	FOR 48 SERVINGS
Carrots	1½ lb.	3 lb.	6 lb.
Celery	1½ lb.	3 lb.	6 lb.
Radishes	1 bunch (½ lb.)	2 bunches (1 lb.)	4 bunches (1½-2 lb.)
Cauliflower	1 med. head (1½-2 lb.)	2 med. heads (3 lb.)	3 lg. heads (6 lb.)
Cherry tomatoes	1 lb.	2 lb.	4 lb.
Cucumber or zucchini	2 med. (½ lb.)	4 med. (3 lb.)	8 med. (6 lb.)
Mushrooms	1 lb.	2 lb.	4 lb.
Green beans	1½ lb.	3 lb.	6 lb.

MISCELLANEOUS	FOR 12 SERVINGS	FOR 24 SERVINGS	FOR 48 SERVINGS
Butter for spreading (1 pat per serving)	¼ lb.	½ lb.	1 lb.
Cream for coffee	1 cup	2 cups	4 cups
Sugar, granulated	¼ lb.	½ lb.	1 lb.
Lemons, sliced for tea	2	4	8
Cookies (3 per serving)	3 doz.	6 doz.	12 doz.
After dinner mints	¼ lb.	½ lb.	1 lb.

MAKE YOUR OWN SUNDAES	FOR 12 SERVINGS	FOR 24 SERVINGS	FOR 48 SERVINGS
Ice cream (1 large scoop per person)	2 qt.	1 gal.	2 gals.
Fudge or butterscotch sauce (1 oz. per serving)	12 oz.	24 oz.	48 oz.
Strawberry, pineapple or marshmallow sauce (1 ½ oz. per serving)	18 oz.	36 oz.	72 oz.
Whipping Cream, whipped (2 tbs. per serving)	½ pint	1 pint	2 pints
Chopped nuts (2 tsp. per serving)	½ cup	1 cup	2 cups