Large Servings for a Crowd

• 5 gallons soup stock
• 4 cups minced onions
• 4 cups shredded beets
• 4 cups carrots, diced
• 8 cups potatoes, cubed
• 4 celery stalks
• 6 lbs. Cabbage, shredded
• 2 cups sweet peppers, shredded
• 2/3 cup fresh green dill, shredded
• 1 gallon canned tomatoes
• 12 tins tomato soup (large)
• Salt and pepper to taste

Cover 25 to 30 lbs of soup bones with cold water and let bones simmer very gently all night, in a big food cooker, adding salt and a few stalks of celery. In the morning strain the soup stock, add all the vegetables and cook until done. Serve with sour cream.

Fruit Platz
1 recipe yields 3- 12x18 inch cakes, 3 recipes serves 100 people

• 12 cups flour
• 2 cups water or milk
• 3 cups shortening
• 4 eggs
• 10 tsp. baking powder
• 8 tbsp. Sugar
• 2 tsp. salt

Sift dry ingredients and cut in shortening. Beat eggs slightly and add to milk. Combine with dry ingredients and mix thoroughly. Roll out, put in pan and top with fruit and crumbs. If pie filling is used, top only with crumbs. Fresh fruit should be topped with sugar first, depending on the tartness of the fruit. Leftover pastry rolled out thin and cut in thin strips may be placed crisscross on top of crumbs.

Crumbs: (enough for 3 cakes)

• 1 1/2 cups sugar
• 1 1/2 cups flour
• 6 tbsp. Butter