Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-04-15
FOR SPRING WEDDINGS
Decorations for the Feast
Should be Airy and Light.
BREAKFAST MEN U
AND LOBSTER MAYoN-
NAIsE A DELICIOUS AsPIc DISH.
A Dainty Mousse for the Afternoon Re-
ception - Good
Recipes iii.
BREAKF Asst MEN D
Written for The Evening Star.


maps out her plans and wishes for the
trousseau, but the responsibility of the
bridal feast rests, with other wearisome de-
tails, at the mothers door. A spring we'd
ding is all the more appropriate If marked
by simplicity, and this fact is a distinct
help.
The nature of the feast will depend large
ly upon the hour of the ceremony.
If the wedding occurs at high noon,
it is followed by breakfast, and
in this case 1t Is the general Gus
tom for all of the guests, as well as the
bridal party, to be seated at tables. If the
ceremony takes place at four in the after
noon it is followed by reception. which
need not be more formal than the simplest
of afternoon teas. and a buffet service is
maintained during the entire progress of
the reception.
Happy Is that mother and bride whose
home Is in the country. for then Dame Ma
tures will Tighten both expense and burden.
Woody doors and field blossoms will give
new flavor to the dainty wedding refresh
ments, and it will even pay the city hostess
to draw on her country friends rather than
the florist for her decorations.
Masses of daisies and ferns form the most
effective of decorations for late spring we'd
dings, but it must be borne in mind that
these field flowers fade quickly. Their
stems must be kept In water, and they can
not be laid carelessly on the cloth as roses
and carnations sometimes are.
A wealthy girl who is to be married from
her fathers country home Long Island
is planning daisy wedding breakfast after
this fashion: The table for the bridal party,
which, by the way. includes the clergyman,
will occupy the center of the dining room,
and the remainder of the guests will be
seated at small tables in groups of four.
For the large ia HE the panferpipra will he
a glass epergne with five branches, each of
which, shaped like a lily, will hold grace
full spray of field daisies and ferns, while
the epergne itself will be placed on a round,
shallow dish filled with moss, in which a
circle of ferns is thickly planted. Green
candles with green and white silk shades,
in colonial glass candlesticks, will supply
the light. AT the smaller tables no flowers
will be used, and the centerpiece will be a
candlestck with silk shade encircled by ar
tificial daisies.
The heavy, portieres in the doorways will
be replaced by curtains composed of alter
nate strands of smilax and daisy chains
falling from the top of the doorway to the
floor in imitation of the familiar Japanese
bamboo and bead effects.
Up-to-Date Menu.
An up-to-date breakfast menu may In
clude mayonnaise Of salmon and lobster,
sweetbread patties, frtot of fowl, orange
and watercress salad, sweet, such as
frozen fruit or frozen pudding. with the
usual complement of wedding cake. If the
brides health is to be drunk in wine, and
the price of champagne is prohibitive sau-
terne, Moselle or claret cup may be substi-
tuted.
A good recipe for mayonnaise of salmon
and lobster is this: Boil two pounds of sal
mon in a napkin until 1T falls apart in f1aky
Jumps, and make a farce of lobster in the
following way: Pass half pound of the
best portions of a cooked lobster through
very fine mincer and moisten 1t with half a
cup of stiff mayonnafse dressing, then add
half a gill of cool aspic jelly. Line a china
fish mold with thin layer of aspic jelly,
and as soon as the latter is set spread
layer of the lobster farce all over it. Cover
the farce with flakes of cooked salmon and
continue to use alternate layers of farce
and salmon until the mold is full, finishing
with the farce Pour small quantity of
cool aspc over the natter and put the mold
into a cold place until the contents are suf-
fciently firm to be turned out. Serve the
fish ice-cold surrounded with lettuce
leaves.
Sweetbread patties.-Cook a pair of
calves sweetbreads until tender in very lit
tie water. Chop fine and season with salt
and pepper. Thicker the water in which
they are cooked with butter and flour and
half a pin of cream. Just before filling the
pattie cases. which can be bought at any
bakeshop, if desired, add three hard-boiled
eggs chopped fine. Heat patties slightly. be-
fore filling.
F'ritot of fowl.-Roast a fowl in a quick
oven, basting it frequently until it is cook
ed. Allow the bird to cool and cut it into
neat pieces, removing the skin and smaller
bones. Put pint of milk into saucepan
with four large artichokes and an onion cut
into slices, three cloves salt and pepper to
taste. Let the milk reach the boiling point,
then simmer until the artichokes are quite
tender. Pass through fine hair sieve, to-
gether with the milk in which they were
cooked Cook two ounces of butter and two
a a
smooth, thick paste Is formed; stir in the
artichoke PURGE by degrees and let the
sauce boil five minutes. Cover the pieces of
fowl evenly with the sauce as soon as 1t
has cooled little, and put them aside to
become cold and firm. Dip into beaten egg
and cover thickly with fine bread crumbs
and fry them in boiling fat until the crumbs
are deep golden brown. Serve the fowl
on a croustade of fried bread which has
been cut to fit the dish and followed out in
the middle. Garnish between the pieces Of
fowl with parsley and fill the middle with
puffed potatoes.
strips about three inches in length and an
eighth of an inch in width and thickness.
Put them into cold water for half an hour
and dry them thoroughly on soft cloth.
Cook the potatoes in liberal supply of hot,
but not boiling, fat until they are tender,
but do not allow them to acquire any color.
Drain them on paper and leave them to get
cold. Shortly before they are required put
II into a pan containing an abundance Of
clean, boiling fat. In few moments they
should puff up and be evenly Drowned. Dry
the potatoes a wire drainer as they are
taken from the basket and keep them hot
in the oven until they are ready.
Maple mousse.-Boil one large cup of ma
pie syrup until 1t ropes. and pour slowly
over the well-beaten yolks of eight eggs.
beating constantly until smooth. Put in a
double boiler and scald. being careful not
to boil. Remove from the fire and let it be-
come cold. Then stir into 1t one pint of
whipped cream. Turn into freezer, pack
well In ice and let stand for three or four
hours.
How to Serve.
At an afternoon reception where buffet
lunch is served several servants will be
needed in the dining room to remove the
soiled dishes, bring on fresh ones, and see
that the supplies on the table are constantly
renewed.
A Philadelphia girl who has country
friends Is planning to use laurel for her
decorations. It will be shipped to her from
the woods in barrels, being thoroughly
sprinkled before 1t is shipped. The entire
north wall OF the dining room will be COW
cred with a screen made from coarse chick