The Birmingham age-herald., 1903-06-07

when the guests first come out. Coffee and chocolate are poured in the kitchen or but lers pantry. The cakes are placed on side table and the punch bowl stands on another table near the hall, where anyone can help himself at any time The small tables may be brought In after the eere- mony, each one having Its complement of forks, spoons and napkins, with a dish of olives and another of salted nuts.
 In catering for fifty guests, 1t Is safe to assume that q pound and n half of coffee will be required three pounds of cut loaf sugar. three pints of cream ten loaves of bread, two and a half pounds of butter. eight pounds of boiled ham, three moulds of jelly, five loayes of cake, two quarts of olives, three pounds of nuts before salting four medium-sized chickens and ten heads of celery if chicken salad Is on the menu, a quart of mayonnaise and two gallons of Ice cream. One quart of chopped meat will make fifty sandwiches, and one pint stone pot of caviare will do the same. For your bread buy the corrugated loaYes. Make your own salad and loaf cake, but buy the small assorted cakes. The fee cream Is easily made at home, but wifi save trouble if ob- tained from the caterer. Fruit jelly and salpicons of fruit are but little trouble Blanche and salt your own nuts. using The Jordan almonds or peanuts The Arabian nuts come already salted and merely are to be picked out of their cracked shells. Buy your olive oil in tins, by the gallon, and put your coffee In bags, so that 1t will not require straining. In making your sand wiehes do not try to butter on the loaf. as Is often advised, for the butter Is bound to get on the edges and soil one's fingers Have very sharp bread knife. slice thin but evenly, spread lightly with butter that has been softened by beating with a fork (not melting In the oven), put the crispv lettuce or other filling between slices that match, trim of the crusts and press to- gether The sandwiches may be made sey- eral hours before they will be needed. but must be covered with damp napkin to keep moist.
 Cherry Punch.
 Stem and pit five pounds of rich cherries and put pits and all into preserving kettle Pour five quarts of boiling water over the fruit and let them stand on the back of th.. stove, where they will keep just below the boiling point for two or three hours. Strain through a jelly bag. but do not squeeze, as that would make the liquid cloudy Make rich syrup of five cups of sugar to five cups of water, boil 10 minutes, skim. add the cherry juice and cook 10 or 15 minutes longer, then set away to cool. When ready to serve add a little maraschino and turn Into the punchbowl over block Of ice. Throw in a quart of fresh, perfect cherries cut In two and pitted, and little grated pineapple
 In making the caviare sandwiches mix one half can of caviare with one teaspoonfuI of onion juice and Httle lemon juice and pap- rlka Mix well, cut out rounds of bread, butter and spread with the caviare add q httle finely chopped olive and celery, put two slices together and press gently to- gether.
 For the nasturtium sandwiches use both inc leaves and the blossoms putting them in Ice water half-hour before making them up. Cut the bread in thin slices butter then lay on one Of them a medium-sized nastur- tlum leaf or several of the bright -colored petals. Sprinkle lightly with salt, or spread with the thinnest bit of mayonnase, as the nasturtium has delightful pungency of its own that needs little additional seasoning, and put together