The National tribune. [volume] (Washington, D.C.) 1877-1917, 1883-07-05

at the church in the early morning, the guests
| returning to q wedding breakfast served on the
lawn. OF course, the only trouble about it all
is that the rain may come, spelling every
thing.
POINTS WORTH REMEMBERING.
There are few points about these summer
weddings which it may be we'll to remember,
one of which is that mourning should never be
worn and black avoided as far as possible.
Those wearing mourning, who may wish to
attend, should lay it aside for the day, or
brighten themselves up with some soft illusion
and lavender flowers or ribbons.
An important innovation is that the bride
does not wear gloves This is especially sensi-
bic, particularly where the ceremony is accom-
panied by the conferring of a ring The awk-
wardness attendant upon the pulling off of a
glove that viii stick by nervous fingers that viii
tremble and decline to perform their functions,
is thus prettily avoided.
Another decree is that widow must posi-
lively be married in bonnet, though certainly
the reason for it is not apparent, since the girl
ish bride so frequently wears one, too.
The open air wedding breakfast is a cold col
lati0n, served with breakfast tea or coffee,
when hot punch and wines are not in favor;
but no hot dishes are allowed. 1t usually con-
ssts of chicken and lobster salads jelIies ices,
etc. A bridal cake containing ring is happy
addition, and the cutting of il is always at
tended with pleasant excitement.
Every lady wears her bonnet at wedding
breakfast, removing her gloves when she seats
herself al the table.
1t is the custom for the groom to present the
bridesmaids with some little gift, such as fan
or piece Of jewelry, and always with bouquet
of flowers. He presents the bride ring and
jewelry, as he elects
The wedding presents may be shown in an
upper room to the guests who may desire a
glimpse.
The type Of the fashionable summer wedding
is given by Harpers Bazaar in an account of a
June wedding, shortly to be celebrated on the
Hudson. The rector's residence is near the
church, with sort of little garden lawn be-
tween. something like the gardens at Oxford
this, like them, is shadowed by lofty trees. It
IS a delightful arrangement; the little stone
church, with its vines, and the rectory, all
stand IL one green park-like inclosure inviting
10 all the senses The bridal procession viii
form in the rectory, and viii walk to the
church In the following order: First the chill
dren of the Sunday-school, scattering flowers
then the choir boys singing. These last viii stop
about twenty feet from the church, dividing
on either side, forming an alley for the process
sion. The Sunday scholars go into the church,
and arrange themselves in the side aisles,
having scattered their flowers even to the
altar; ON one occasion these flowers will be
daisies Then VIII come the relatives and
friends of the young couple; then the six
ushers; then the bridesmaids, all dressed in
different colors, with hats to match their
dresses, and carrying parasols of flowers of
various coIors: then the bride leaning on her
fathers arm, and carrying parasol of white
flowers; then six young married women,
friends of the bride, III an informal group.
surround the brides mother, who follows her
daughter out of the house where she was bred
and watches hef even to the altar steps The
groom and best man viii meet the bride at the
altar The choir boys sing the epithalamium
until the bride reaches the altar The friends
who follow the bride take their places in the
front pews, and the ceremony goes on as usual
SUMMER FOOD.
It is avery common error to ignore the many
beautiful provisions which mother Nature has
made for the health of the body. Man is not
a gregarious animal, neither is he a carniver-
Gus animal; he is a little of both, and both
reason and instinct should be allowed to guide
him in the choice of food. 1t is natural in
stinct which leads the Laplander to drink oil
and it is natural in cold weather TO desire ami
mai food in abundance. 4 good nutritious diet
is great safeguard against disease. both win
ter and summer. Low diet tends TO an impov-
erishment of the blood and without good blood
both mental and physical vigor are impossible.
But what is good, nutritious diet in winter is
not good in summer. And here instinct, aided
by reason, should be true TO Natures wise pro-
prime, oysters are luscious and inviting; we
have cur cured meats and our fine winter veg
etables, whose chief properties are that they
supply solid nutriment TO the body Greasy
food is not Objectionable on the contrary even
pork may be eaten with a relish and susten-
anee. The body, like any other consumer of
fuel for the purposes of heat and light and
power. needs greater supply in cold weather
than IN warln and that, too, OF the best quality
that can be secured
In warm weather nature provides a differ
ent kind of food and very early furnishes
variety of greens and relishes that should be
eaten freely, as they have wonderful effect in
| thinning and purifying the blood. Then in
succession come an infinite variety of fruits
and vegetables Milk is fresh and plenty. fish
are at their primo and abundant, and eggs at
(; their best Those who think that an egg is an
egg all the year round may question this. But
the truth is there is as much variation in eggs
as In fish, or milk, or any other variety of
human diet. With all these excellent proyis-
ions at command meat should be eaten spar
ingly and salads and fruits in great abundance
When meats are used in warm weather they
should be prepared rather as incidental relishes
than served as the principal dish. Roasts and
frys, with rich grayies, should be eaten spar
ingly; while spiced meats, picked tongue, fish,
croquettes, veal loaf, Dreaded chops, outlets.
lamb with mint sauce iellied fricasses and other
like dishes, afford the best dishes when a crav-
ing for meat forbids vegetable diet For the
benefit Of those who may be inexperienced in
culinary art we append the following:
HOME TRIED RECIPES.
.spfced Vszi.-Three pounds of veal, hashed fine.
without cooking; eight oyster crackers rolled fine;
two eggs, beaten light; tablespoonful Of SALT
little butter and sage; wet thoroughly, make into
4 q loaf and bake two hours. Slice when cold.
Picked Tongae-Boil your tongue if fresh. salt
when half done Remove the skin while warm
When cold, slice and lay III jar cover with vine
gar. in which should be placed q sliced lemon a
slice two of onion, two three bits of mace and
plenty Of black pepper. Excellent for luncheon or
a side disE al dinner.
! Picked Fish.-Holland herring or any other firm
sal. fish form an appetiZing dish if treated as fol-
4 lows: Procure dozen herrings, place them in
| lEke-waTm wafer and soak for about tsyenty-four
/ hours Place them IN jar and cover with vinegar
! Favored With lemon, onion. mace and pepper.
Veal o. CHICKEN Groqueties-Butter the size of an
egg tablespoonful of -four, small pint of cream or
/ milk; boil TO the consistency of custard; season
| with chopped meat; dip III beaten eggs then in
bread crumbs; roll IA little obloug balls sasages
1 fry in hot lard. When done lay them On paper to
absorb the grease. To be eaten warm cold.
.1etiicd FFicassss.-Ssew chicken or veal until
tender, in small quantity of water; season with
butter pepper, salt, cream, and a little flour AL
low about pint Of gravy to one chicken, TO which
ali the water should oe boiled down. A little lemon
! may be added. Chill and serve cold
Our Experience Meeting.
GOOD WORDS FeR THE G. A. R.--oHIo SOLDIERS
AND SAILORS ORPHANS HOME.