Evening star., 1901-06-01

nOL.D
| lINTS

Again the silver chimes of wedding bells
| coming nearer and again in homes without
| number, animated discussions regarding
| that old yet ever new question that ante
| dates a wedding, What shall we eat and
wherewithal shall we be clothed?" To the
| last query the bride expectant has usually
! her own answer ready, for where is the girl
who has not had the wedding garment un-
| der consideration from the time she laid off
short dresses and put up her hair? The
first part of the proposition, What shall
we eat?' is more commonly left for mother
to decide
In the large cities the employment Of
skilled caterer. with his corps of trained
walters, his silver and napery, his Dishes
hot and cold, simplifieS matters; but there
are going to be June weddings in homes
without number where caterers are rarer
than days in June, where there isn't
baker or confectioner within a days jour-
ney or where even the iceman has failed to
put In an appearance. But the chimes ring
on and the wedding feast, simple or elab-
crate, follows.
Fortunately for the hostess who wishes
to have everything done according to the
canons of good taste but who finds herself
confronted with the limitations imposed by
space or by a depleted exchequer, sim
plicity is considered the acme of refined
breeding. Gone the days when the
roster of rich cakes swelled into the doZ-
ems, when ham and turkey and tongue and
chickens and when barons Of beef strove
for the mastery; when salads, lobster.
chicken, salmon, oyster and crab invited
20 night of repentance, and preserves,
jellies, charlotte russes and ices cried with
one accord, Let me sit heavy on thy soul
tomorrow
Today the tendency, even among the best
caterers, is to cut down the number of
courses, to give less dishes than ever be-
fore; but what they take off in quantity
they make up In quality.
Refreshments may be served under a
marquee on the veranda or in the house
An easy way to provide for a number of
guests is to follow the English fashion,
good house here with complete sue
cess, of serving the food from a buf-
let This may extend across the room or
tent, with servants behind it, who hand
out what Is called for to the men guests
VINO serve the women, or the dining table
may be used, the men of the party helping
the women and then supplying themselves
Coffee Is usually served by the maids
Piles Of plates, with the necessary
knives, forks and spoons, should be neatly
arranged on the table, together with the
napkins. AT either end or on the sideboard
have the platters Of salad, while plates of
sandwiches of two or three different kinds
number of small dishes Of salted almonds
olives etc, the brides cake and small
cakes should be set at regular intervals
down the table.
If there is cold meat 1t is a good plan to
have 1t carved beforehand leaving the
pieces SO as not to disturb the shape of the
meat. Two or three walters should be on
hand to remove the soiled dishes and renew
the supplies.
AS the substantial viands are eaten the
Plates are removed and fresh ones fur
nlshed for the cake. Ices frappes and
the like are served in small glass cups.
To the casual observer who eats what
ever is set before him, provided 1t Is good
asking no questions, the difference between
-l
water ices seems as nconsequential as
that between tweedledum and tweedledee
To the initiated, however, there is consid-
cradle differentiation
water ice is simply a lemonade or fru,t
Juice anu water frozen without stirring.
Motion interferes with the clearness. A
sherbet Is a water Ice to which white Of
egg or gelatne has been added to give II
a creamy consistency. Sherbets should be
frozen more rapidly than ices.
sorbet Is frozen more like water ice.
not SO hard as a sherbet, and usually has
liquor added.
A frappe is simply a half-frozen Ice Its
Distinguishing characteristic is mushness.
If liquor is added to a frappe 1t becomes
punch.
GRANTEES are fruit or water ices frozen
without much motion and with equal parts
Of salt and ice, as to insure a granular
texture. They are not frozen hard Small
fruits or large preserved or candied fruits
cut In small pieces may be added Just long
enough before serving to get thoroughly
CnllleQ. =
mousse Is a frothy masslike cream
prepared by freezing whipped cream with
out stirring. 1t should be made a number
of hours before using and packed in salt
and ice, using greater proportion Of salt
than for ice cream.
An excellent mousse with coffee is made
by slowly mixing three wineglasses Eagle
creme de cafe Or any strong, pure coffee,
sweetened to taste, with the yolks of two
eggs. Then add and thoroughly mix two
cupfuls of well-whipped cream. Stand in
the freezer packed in ice and salt.
A young housewife famous for the per
lection of her cafe frappe gives this sensi-
BILE rule for its preparation:
To one quart of strong coffee sweetened
to taste, add the beaten white of one egg
apd freeze. Serve In glasses with whipped
cream on top.
Coarse rock salt, which may be pur-
chased in bulk, will be found much better
for freezing than the coarse fine salt.
Crush the ice firmly, remembering that the
finer 1t Is crushed the sooner 1t will melt
Do not draw of the water, as ignorant
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