Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-03
I 1OUSE=
HOLD
lINTS

with wedding bells a-chime and June
roses shaking their petals down the brides
path to many an altar; the sheepskin
tree yielding its annual fruitage and the
young harvestels moved to make merry
thereafter, suggestions for simple refresh
ments that may be prepared in modest
homes for the wedding breakfast, or COLA
ton or class day supper. are usually IN
order.
For the home of plenty, where the ca
terer and florist may be called in and given
carte blanche, there are hundreds where
the hospitable instinct Is quite as strong
and gracious, and tastes refined, but
limited means and accommodations make
forethougnt anG careful planning essential.
Fortunately there has been for the last
two seasons growing tendency to have
decorations and refreshments distinctly
simple. daintiness in arrangement and serv-
ice counting for better taste than pro-
aigality, which Is deemed ostentatious.
If a wedding is celebrated at high noon,
n bre akfast fellows. If at o'clock a
buffet luncheon, which need be no more
Elaborate than afternoon tea, and still
be In good taste. If in the evening, a
supper or collation..
For the wedding breakfast the guests are
usually seated. though a buffet luncheon,
If there are plenty of servants to remove
toiled 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 as creamed
lobster, salmon. chicken, sweetbreads or
mushrooms, served In pattfes paper
eases; then a salad, sandwiches, punch
and Ices. with coffee or chocolate to COM
plete the service. If even greater SIM
plicity is desired, omit the warm dish
and have everything cold. excepting the
coffee. In this case there might be
chicken salad with stuffed olives bread
and butter sandwiches with q tiny pickle
on each plate, then ice cream, cake and
coffee
Two other menus for more substantial
breakfasts ara these: Consomme or boullon
in cups (hot or iced). omeet souffie au
rhum, broiled spring chicken, potato balls,
rice f'ftters; French artichokes. sauce EoI-
landaise stra wberry mousse, cake coffee.
Wedding Breakfast No. o-Salpicon of
fruit or grape fruit with maraschino,
creaHed salmon mushrooms In pattie
cases. lamb chops, Frenched; green peas
latticed potatoes, Romano and tomato sal
ad, \ esselrode, with whipped cream or al
mond Ice cream; cake, coffee.
In the Matte of Cakes-Aside from the
BRIDES cake, which may be either the white
or black fruit cake. everything is small and
of a fashion so that the gloves need not be
soiled in its handling. Usually the cakes
are made in sheets. then iced and cut in
squares, triangles or cubes. Angel cake cut
In squares with hard icing. decorated with
a caTdied cherry. candied rose leaves or
Noleti. Is specially nice to serve. Macca-
rooms are popular and can be easily made
at home. At a recent smart reception the
tiny Individual cakes iced in various colors
and decorated with walnut meats. cherries
etc, had for handles the little paper motto
slips folded into loop and fastened in
place with the icing.
Where these notices are we'll selected
they help to make plenty of fun, especially
at the various festivities connected with
commencement.
Boxes for the Wedding Cake-While most
brides prefer to cut their own wedding cake,
with It's pretty touch of sentiment the
fashion of distributing small slices of the
cake daintily boxed prevails almost univer-
sally. For this purpose an extra cake is
baked and left unfrosted, then packed in
tiny boxes ready for each guest as they
leave the house. While some of these brides
boxes are very expensive, made of white
SILK with intertwined initials of the bride
and groom done in silver and encrcled with
hles or the valley in silver, there are very
pretty ones, round, square or oblong made
OF white pasteboard and lined with the lace
paper, that sell as low as 4 and cents
each THESE boxes are tied with white rib
bon
Among the dainty dishes and combiua-
lions suited to the various day and evening
functions appropriate to this season are the
lOIIOWlng SandWlcheS. salads and punches:
Lemon Jelly Salad.-Nake a nice stiff
lemon jelly. following directions given with
the special gelatin used: but instead of
pouring into d deep mold to harden pour
into a shallow pan like one of the old-fash-
Toned square biscuit tins. When ready to
serve, cut in dice, put on crisped lettuce
leaves, with mayonraise on top This is
delicious. new and both easy and inexpen-
sive to make.
Tomato Jelly Salad.-Where the ripe to-
matoes are hard to obtain at this season
the canned ones may be used with signal
success.
The jelly should be made the day be-
fore II is needed. Add to the contents of
quart can Of fine tomatoes one small
sliced onion. half a cup of fine chopped
celery, or celery salt TO season, and six
cloves. Put into a porcelain lined kettle
and cook for half an hour. Strain season
TO taste with salt and paprika, then stir
into the hot liquid one-half box gelatin
that has soaked half an hour in cold wa
ter to cover. Stir in the hot tomato until
thoroughly dissolved, heating over the fire
If necessary, but not allowing to boil Pour
into small cups like after-dinner egg cups
and set away TO cool and harden. When
ready to serve, turn out on individual let