Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-17
Roses and weddings-

| Roses and Wedding
| So long have been identified that some other
flower will appear as a relief to TIE lapie'
| especially as in all probability they VIII hs-
IRE on the wedding day Itself. In June We
| have one Of the loveliest and most Ell
/ fectively decorative flowers OF all the year
which will make beautiful and enective
| table decora ton, the fleur do lis Get those
| which come In delicate shades of yeiio"
/ and lavender; use the two colors ana nave
/ long stems. They look we'll arranged In
large mound in the center of the table,
| standing in a bed of moss on a concealed
| platter with an edge of their own leaves,
| or they will equally be effective when ar
| ranged in tall, slender vases, one in the
| center of the table and the others scattered
| about Use candles with them. which carry
| out the two colors, yellow ones with laven-
| der shades preferable. The dinner cards
may be elaborate ones, with sketches of
| the same flower in water color, or they
may be the ordinary conventional f1eur de
| lis cut from cardboard, yellow or laven-
| der. with an edge painted in deeper tint.
| The bon-bons also may be in the same
| colors, and the china should be white or
white and gold. Nothing on the table so
| far suggests that 1t is wedding dinner, so
| there may be souvenirs in the shape of
pretty satin boxes of heart shape, painted
| with the date of the dinner above and that
of the wedding below. White or lavender
| boxes with deeper tint in the lettering
are the best. The ices may be heart-shaped
also and o., one of the two colors used on
| the table.
| If feur Gle lis are not to be had at the
| florists. and the bride has not access to
| country garden, the decorations may be ar
ranged in another fashion that is equally
pretty for a bridenaid dinner. Take small
| baskets-those that have a small base and
Rara oh wit elk hor, ar,d
| them with moss, fastening it well. Fill
| with long-stemmed pink carnations or
| roses and plenty of asparagus fern so as
| to completely conceal the outline of the
! basket. Tie long, pink ribbons to each han
| Gle and then pile the baskets in the center
| of the table, laying four down first. bases
| In, and arranging the rest on top so as to
| give the effect of a large. low mound of
| flowers and ferns. The ribbons should be
| SO turned toward the guests that at the
| close of the meal each can lift and remove
| her basket from the pile and carry 1t away
as a souvenir. If this plan Is followed
where the dinner Is given to the entire
| bridal party each bridemaid may give a
| flower from her basket to the man who
takes her to dinner, as, Of course, the
men should have nothing so inappropriate
as a basket Rose-colored candles and
| shades are to be used with these flowers,
and candied rose leaves should be In the
little silver dishes.
This menu is intended for a dinner to
bridesmaids alone:
Clam cocktail in small tomatoes
sOftshsllsf crabs Dressed eusumbe
Broiled squab French peas. Potato Souf1e.
Pear salad.
Heart-shaped ices. Cakes
Coffee Benbons
In the first course take small, round to-
| matoes and scoop out the pulp; fill this
with cocktail mixture which, like the to-
matoes themselves, has been kept on ice
f1I1 Of
! radish, one of vinegar, one of Worcester
shire sauce, one of tomato catsup two of
lemon juice one-half teaspoonful of ia
basco sauce and as much salt; mix we'll
with pint of small clans, and in serving
put five of these with enough juice to
cover them, into each tomato.
The soup is rich but delicate PURGE,
made by cooking a cupful of chopped al
monds with quart of thin cream, thick
ening 81 1ittle,- strailling and then pouring
over a cupfui of thick, whipped cream and
serving while foaming. Croutons are good
with this course, or hot waters.
In dressing the cueumbers try making
mayonnaise with whipped cream instead of
oil, and use a good deal of lemon juice at
the last--it makes a pleasant change from
the usual French dressing. The salad is
something new, odd and extremely dainty
Take can OF pears which have been put
up whole stems on and not too sweet, and
drain off all the juice. Lay them in a deep
dish and pour French dressing over them
turning them in it occasionally; let this
dish stand on Ice two hours before serving
Break up with a fork two cream cheeses
and turn part of the dressing over them
as you pour 1t off the pears, after arrang-
ing the cheese on round platter. Then
stand the pears on this, stems up, and
serve with crackers.
The heart-shaped ices may not be easy
for all hostesses to find. but a simple des-
sert may replace them which Is called
chartreuse of strawberries. To prepare 1t
select the largest berries obtainable and
roll them in stiff cream until each one is
mashed, then I'LL a broken mold with a
white Ice cream and turn it out on a circu-
lar dish and fill the center with a pile of
the fruit. Small cakes accompany this
course.
Savory Onions
Onions Stuffed.--Large Spanish onions,
cold fat pork Or bacon, bread crumbs, pep
per. salt, mace, cream, one egg, butter,
juice of one-half of lemon. Drowned
-four, milk Wash and skin the onions
Lay in cold water one hour. Parboil In
boiling water one-hah hour. Drain and
while hot extract their hearts. taking care
not to break the outside layers. Chop the
inside thus obtained fine. with a little cold
fat pork or bacon. Add bread crumbs, pep
per, salt, mace, and wet with one or two |
spoonfus of cream or milk. Bind with |
well-beate1 egg and work into a smooth
paste. Stuff the onions with this; put into !
a dripping pan with a little hot water and
simmer In the oven for one hour basting |
often with butter melted. When done take |
the onions up carefully and arrange the |
open ends upward in vegetable dish. Add |
to the gravy In the dripping pan the juice |
of one-half of lemon, four tablespoonfuls |
of cream milk and a little burned hour |
wet with cold milk. Boil up once and pour |
over the onions.
Spanish Onions la Creuue Peel off the |