Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-09
THE BRIDES TABLE
Sweet Simplicity Mark
It's Adjoining.
LUXURIES FOR MAIDS
AVOID ELABORATE DISHES AT A
SUMMER WEDDING.
Similar Menus Go for Either Break
fast or Sup

| Written Tor The Evening star
In serving the wedding breakfast or sup
per for the June bride there should be two
! tables the brides and the bridesmaids {.
| The brides table usually occupies the CEN
ter of the room. with the other running
| crosswise far enough away to leave wide
| passageway between the two.
! The brides table should be in pure white
damask and the finest lace, with embroid-
| cries of the same dazzling wilderness. Green
| leaves of tender shade, or brides roses
| should be loosely scattered over the linen
/ A pretty idea for centerpiece is a tall
| epergne of silver, from which feathery ten
| drills of asparagus fern extend to the four
| corners of the table Another attractive
| decorative scheme consists of low, odd
shaped silver dishes, holding ferns, at the
| four corners, with a network of ferns be-
| tween.
The simplicity of the brides table is not
| necessary for that of the bridesmaids 1t
| should be profusely decorated with flowers
| of one particular shade. Its edges should
| be festooned with green and with small
bouquets of flowers pinned here and there.
Whether the wedding hour necessitates a
| breakfast or a supper, the menu is much
| the same. AS at all other summer func-
| TONS elaboration should be avoided. The
| suggestions which follow are in every way
| adequate, though none of the dishes Will be
| found difficult to prepare.
| Chicken Bouillon.
| Lobster Timbales
| Brown Bread Sandwiches.
Sweetbread Salad in Tomato Baskets.
| Finger Rolls
| Strawberries Ices
| Small Cakes. Bride S cake.
Chicken Bouillon-For each twelve per-
sons allow a chicken weighing three
| pounds, sprig OF parsley one OF thyme
| a bay leaf, and a very small onion Clean
| the chicken, cut into joints and place in the
| soup kettle with three quarts of cold water;
| Bring slowly TO a boil, add one-half tea
| spoonful of salt and let simmer gently ull
| the flesh drops from the bones. This Will
| take three hours. Add the onion, bay lear,
| parsley and thyme: cook for fifteen MN
| utes longer, then strain and stand aside
until cold. Skim off all the grease, return
to the fire and add the white of one egg
| beaten to a froth. Allow the broth to Doll
| slowly until clear. then season to taste
with salt and pepper and skim through
I cheesecloth.
Lobster Timbales.-For twelve persons al
| low one cup of cream, four tableSpoon1ui7
of bread crumbs. two teaspoonfuIs OF chop-
| ped parsley Il few drops of onion juice,
| three cups of lobster meat, chopped fine
| and mashed: three eggs, grating OF nut
| meg and salt and cayenne pepper TO taste.
| Put the cream in the saucepan with the
| bread crumbs, parsley, onion juice and nut
| meg. When hot add the lobster meat anu
| stir all together till the mixture reaches
| the boiling point. Then add the yolks oil
| the eggs well beaten, let cook for mo-
| ment and remove from the fire. Season to
| taste and fold In the whites of the eggs
which have been beaten stiff Grease UNI
bale cups and fill two-thirds full with the
mixture Set the cups in pan of water
and bake in a moderate oven for twenty
minutes. Turn out into hot plates ana
serve Immediately with sauce Bechamel.
Sweetbread Salad in Tomato Baskets.-To
make the baskets, select firm, round toma-
toes of equal size, remove the skins by
plunging into hot water, and set on ice till
cold. Cut a slice off the upper end of each
and with a small spoon scoop out nearly
all the inside. Stand on Ice TIL ready
to fill For twelve tomatoes allow
six good sized sweetbreads Clean and
throw them into cold water for one-half
hour. Remove the fat and skin, cover with
sailed boiling water and simmer gently for
twenty minutes. Drain and stand on Ice
till cold and firm and then cut into dice
with silver knife AT the time of serving
break tender lettuce leaves into bits and
mix with the sweetbreads in equal Quantf-
ties. Stir mayonnaise dressing lightly
through the mixture and fill the baskets,
placing a teaspoonful of mayonnaise on the
top of each Make handles from stalks of
parsley sticking the ends in from opposite
sides of the baskets. Serve on lettuce
leaves.
Brides Cake.-For a brides cake of gen.
erous size allow 1 pound of butter, L pound
of sugar. 1 pint of eggs 1 gill of double
cream, l cupful of brandy, Us pounds of
flour, 2 pounds of cleaned currants, 2
pounds of raisins, seeded and chopped; 2
pounds of Sultanas, carefully washed and
dried; III pounds of citron cut in long, than
strips; tablespoonfuls of ground CHINA
mon and OF grated nutmeg, 1 teaspoonful
of mace and 1 tablespoonful each of ground
cloves. ground allspice and orange flower
water. Rub the butter and sugar to
cream.
Whip the eggs without separating until
they become thick and creamy. Stir them
into the butter and sugar little at time,
adding the cream little by little. Mix the
flour thoroughly with the fruits and Spices
and then add to the egg mixture. Stir
all well together and add the orange flower
water and the brandy-if the housewife is
not averse to using the latter Beat long
and vigorously and pour into long pans
lined with buttered paper, filling them about
three-fourths full. Smooth over the tops
with wet knife and bake in a moderate
oven for three hours. When needed, cover
with boiled icing. 1t is well to make the
cake at least one month previous to the
date of the wedding.
Stuffed Tomato Salad.--This is simple
salad and may be substituted for the one
given above. Select ripe but firm tomatoes
of equal size. Scald and peel cover with
cracked Ice and salt, and let stand until
they become slightly frozen on the outside.
Remove them from the ice one at time
and with a vegetable scoop take out the
centers. leaving firm and perfect Shells.
Cut tender stalks of celery into bits and
mix with French dressing. Ful the to-
mato shells with this mixture and place a
nj