Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-06-01

HOLD
lINTS


favorite month for weddings for the set
ting up of new roof-trees and the lighting
of the first fire on the hearth Of the new
home.
Rare indeed. therefore. is the family not
interested directly or indirectly I'm some
wedding. whether 1t be the modest family
affair in a small apartment or tiny village
home, the spacious farm house with its at
tendant crowd of jocund neighbors. or more
elegant function at country villa. the stately
city church with gaping crowds. pushing
and jostling to see the bride go by or. best
of all. out under the blue sky with robins
ana bluebirdS to trill the wedding march,
sunbeams lighting the path to natures
chancel under a spreading oak or graceful
elm, while really, truly bossoming flow
ers and trees send forth their fragrance
ana furnish glory of colOring and artistic
grouping that put the best endeavors II
the fashionable florist TO shame.
There is a growing prediction for out Of
door weddings, where circumstances permit.
and what Is more charming? Weddings in
large cities nowadays are usually set for
o'clock in the evening. This does not in
terfere with the business hours of the men.
and gives ample time for the reception be-
fore the bride and groom have to tear them
selves away While rice and old shoes stu
follow their retreat, a prettier custom is
the shower OF rose leaves or the little white
satin slippers that come filled with silver
confetti for this purpose
A Wedding Chorus.
A touch of novelty In the marriage cere-
mony is always appreciated. At a recent
college wedding, held In the chapel, ropes
of ferns and white flowers formed arch,
from the center of which the wedding bell
was hung. Beneath this the couple kneit
to receive the divine blessing. Instead of
the regulation wedding march, a wedding
chorus was substituted, sung by the college
glee clubs. The whole affair was most
charming and original.
Wedding Gifts.
Wedding gifts are no longer labeled with
the cards of the donors AS fast
ceived they are acknoYedged by the bride.
then catalogued in 4 little blank book ar
ranged for this purpose. so there will be no
danger of forgetting, In the excitement,
who sent that?" On the day OF the we'd
ding the bride and her friends arrange the
gifts in groups in a room set apaA for that
purpose. At one of the prettlest of last
months weddings, where the presents were
exceptionally beautiful and numerous,
large front room on the second floor held
the gifts, arranged on a dozen different
tables and stands. One quaint old mahog-
any stand, a genuine family heirloom. held
an exquisite Sheffield cake basket that had
belonged to the groom's grandmother. Here
also were a pair of colonial silver candle
sticks. also from the groom's family, to-
gether with set of silver teaspoons be-
longing to the brides great-grandmother.
and a silver porringer dating still further
back. The modern silver, and there were
quantities OF it. was arranged on other pol
ished tables. The copper and brasses had
| table to themselves: the cut glass an
other while three tables were required for
the various small sets and samples of en-
tire sets OF beautiful china. Pictures and
rugs were hung the walls. while the
mantel was given over to quaint candle
sticks Of every conceivable design. On each
table was vase of beautiful flowers. har-
wi "a
Wedding Supper.
For a large party. refreshments are
passed to the guests. the gentlemen assist
ing the walters to see that every one 10
properly cared for.
At stand-up functions napkins are not
passed. The first plate that comes holds a
hot pattie of some sort. a salad and q thin
bread and butter sandwich. When this Is
removed a sherbet glass OF fruit punch or
one not strictly temperance Is passed. Next
comes a fresh plate holding Ice cream or
an ice nodded in some fancy shape, with
Strawberries and one or two small cakes.
Lastly coffee Is served. The table Is beau
tifully laid In the dining room or back
parlor with flowers, candelabra, plates OF
fancy cakes, bonbons etc. while the main
supplies are brought in from the kitchen
Wedding Cake.
The cake is the same rich, indigestible
compound that prevailed as far back as
colonial days. 1t may be made to order
at the haughtiest Of fashionable caterers.
bought ready made at bakery or confec-
toners. or made at home. The majority
of brides prefer to have hand in the
mixing of the brides cake. even IL 1t has
to be sent to the bakers oven for its bak-
ing.
Where one wishes to make the cake at
home, but feels that they cannot properly
accomplish its baking with a gas stove.
be it known that the cake may be mixed
in he
pudding for three hours. finishing by an
hours baking in the regular oven with only
one burner turned on. 1t is better mixed
one day and baked the next. While lit
tie brandy is usually considered an essen
tial in the wedding cake that is to be kept
for some time. and wedding cake should
always be baked at least week, and
longer is better. before the wedding day.
fruit juices may be substituted. Here is
an excellent rule that can be relied upon.
The fruit should be prepared the day be-
fore making the cake. Cream together one
pound unsalted butter and a pound of su-
gar. Sift together a pound pastry flour
and teaspoonful each cloves. cinnamon,
mace and nutmeg, and Saltspoon of salt
and set near the fire. where the flour will
be thoroughly dry. For the fruit have
ready four pounds raisns seeded and quar-
tered and dredged with flour. three pounds
currants their equivalent in dates. figs
or prunes soaked and slightly cooked then
chopped a pound citron shaved as fine as
possible. one-half pound ground almonds.
orange peels shredded. For the moisture
have measured out one cup confectioners
molasses, two-thirds Of cup rich fruit
strip from preserved Strawberries
peaches. plums or cherries. and grated rind
and juice of one lemon and one orange. A
half gill brandy may be added or not as
preferred. Having creamed the butter and
sugar and twelve unbeaten eggs. one at a
time. using the hands to beat them in in
stead of a spoon. when we'll blended add
part of the liquid. then part OF the -four
mixture. When all have been used beat In
a half teaspoonful soda dissolved In lit
tie warm water. and then mix in all the
fruit excepting the citron
When thoroughly blended put n half
inch layer of the batter in can that
has been lined with several thicknesses
of paper, taking care that the paper
comes well above the edge of the tin.
Cover with a uniform layer Of citron
shayings then another layer OF batter
and citron having the last layer of the
dough- Cover closely and set away over
night In the morning bake five hours
in a steady moderate oven. protecting
the top of the cake with paper till suf-
ficiently risen, steam, then bake.
When partially cooled. ice with the white
of one egg beaten stiff with confecton-
ers sugar When this Is cooled and
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