Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-06-01
Good Cookery
DOMESTIC SCIENCE

AAN 41G A1OOOGbkAOA>Ds
Mine ia the month Of loses. yes and
mine
The month Of marriages. All pleasant
sights
And scents. the fragrance Of the blos-
somins vim.
The foliage of the valleys and the
heights.
,'he mower scythe makes music to my
ear:
I mn the mother of all dear delights
am the fairest daughter of the year.
--Longfcllow.
MENU, SUNDAY. JUNE a.
BREAKFAST.
Strawberries on the Stems
Brock Trout Nattrcress.
Baked Potatoes.
Baking Powder Bi.cuit.
DINNER
Chicken Gumhc Soup.
RaGishes Olives
Fried Breast of Lamb.
New Potatoes Asparagus.
Lettuce Salad. Cteese Biscuit.
Strawberry Ice. Sponge Cake.
Black Coffee.
SUPPER.
Cold Boiled Salmon with Mayonnaise.
Sliced Cucumhers.
Bread and Butter.
Custard Chocolate Cake.
with the wedding bell a-chime and
June roses shaking their petals down the
brides path to many an altar: the Sheep
snin ticc yielding its annual fruitaEe
md the young har>esters moved TO make
merry thereafter, suggestions for sifnpl ,
rcfreshn, hts. that may I've prepared in
modes, homes for tho wedding breakfast,
or collation. or class day supper, are
Usually ir order
Tor the home of plenty, where the
caterer and florist may te called II and
vivcn carte blanche, there ane hundreds
where the hcspitable !nstnct is quite
Is strong and gracious. and tastes as re-
fined. but limited means and accommo-
Nations make forethough and careful
vlanning essential.
Fortunately there has been for the last
decorations and refreshments distinctly
simple. dairtiness in arrangement and
service counting for better taste than
prodigalty, which is deemed ostenta-
tio,is.
If a wedding is celebrated at high noon.
breakfast follows. If at O'Clock. a
bune. luncheon. which need he no mora
elaborate than an afternoon tea, and still
be in good taste. If in the evening. "A
supper or collation..
For tho wedding breakfast the guests
nrc usually seated. though n buffet
luncheon, if there are plenty of servants
tc remove soilcd dishes and change the
viands. is in perfectly good taste. and
much in vogue in Europe.
For a simple breakfast menu there is
usually one hot dish. such az CRANE /
lobster. salmon. chicken, swectbreads or
mushrooms. served in patties or paper
cnses: then Il salad, sandwiches, punch
and ices. with coffee or chocolate to COM
p"te the service. If even greater SIM
Ilicity is desired. omit the warm dish
and have everything cold, excepting the
coffee. In this case there mit;ht ne
chicken salad. with stuffed olives. bread
and butter sandwiches NTH IA tiny pickle
on each plate, then ice cream, cake and
coffee.
Two otner menus for more substantial
breakfast are these:
Consomme of Rouilot. in CUPS (hot or
icedl
Gmclet Souffle au Rhum,
Broiied Spring Chicken.
Potato Falls. Rice Frittcrs.
French Artchokes. Sauce Hollandaise.
Strawberry Mousse Cake
Coffee.
WEDDING BREAKFAST NO. g
Salricon of Fruit or Grape Fruit witt,
MHraschino.
Dreamed Salmon or Mushrooms in Patte
Cases.
Lamb Chops. Frenched.
Green Peas Latticed Potatoes
Romano and Tomato Salad.
Ntsselrode, with Whipped Cream or AL
mond Ice CT am.
Cake.
Coffee
IN THE MATTER OF CAKES.
Aside from the brides cake which may
be either the white or black fruit cake
everything is small and Of fashion &c
tfat the gloves need not he soiled in its
handing. Usually the cakes are made in