Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1907-06-06

raised or embossed monographs are small
being less than n quarter OF an inch higl,
INC boxes are tied with white satin RIB
Don about quarter of an inch in width
There are no hard and fast rules abou
tying these ribbons, so each bride is a
| Hberty to select the bowknot she like
best. It requires deft fingers to tie then
| artlstlcally and the services of tn,
brides young girl friends are in demand
to assist
WEDDING CAKE.
| the cake is the same rich, indigcstiblc
compound that prevailed as far back a.
| colonial days 1t may be made to order
at inc haughtiest of fashionable cater.
ers bought ready-made at a bakery Oh
| confectioner's, or made at home The
| majority OF brides prefer to have a hand
IN The mixing of the brides cake, even
II 1t has to be sent to the bakers oven
for its baking.
| When one wishes to make the cake al
| nome but feels that they cannot properly
accomplish its baking with a gas stove
be 1T known that the cake may be mixed
IN the usual way, then steamed like
| plum pudding for three hours. finishing
ny an hours baking in the regular oven
with only one burner turned on. IT IS
better mixed one day and baked the next.
While a little brandy Is usually consid-
cred an essential 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 sub
stituted. Here Is an excellent rule that
-I,o
prepared tho day before making the cake.
Cream together one pound unsalted but
ter and pound Of sugar. Sift together
pound pastry -four and teaspoonful
each cloves, cinnamon, mace and nut
meg ana saltspoon Of salt, and set
near the fire where the hour will he
thoroughly dry. For the fruit, have
ready four pounds raisins seeded and
CHARTERED and dredged with nour. three
POUNDS currants or their equivalent In
dates, figs. or prunes soaked and slightly
cooked then chopped. pound cltron
shaved as fine as possible. one-half pound
ground almonds, and a half pound each
candied lemon and orange reels shredded.
for the moisture have measured out one
cup confectioner's molasses two-thirds
Of a cup rich fruit syrup from preserved
Strawberries, peaches. plums or cherries
and the grated rind and Juice of one
lemon and one orange. Having creaned
the butter and sugar add 70 unheaten
eggs, one at a time. using the hands to
beat them Instead of spoon when we'll
blended add part of the lioud. then mart
of the -four mixture. When all have been
used beat in a half teaspoonful soda dis
solved In little warm water and then
mix in all the fruit excepting the citron.
When thoroughly blended IN a pan that
has been lined with several thicknesses
OF paper. taking care that the paper
comes we'll above the edge OF the Tin
Cover with a uniform layer of citron
shavngs. 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 Ave hours
In steady, moderate oven. protecting
the top OF the cake with paper till suf-
risen. or steam, then bake.
When partially cooled. ice with the white
Of one egg beaten stiff with confectioncr's
sugar. When this is cooled and hardened
the decorative icing may he applied.
FAvORs FOR BRIDES CAKES.
Where the cake is to be distributed
among the bridal party only. a fashion
able fad is to put in it not only the |
pOverbial wedding ring, silver thimble |
ana copper cent. each wrapped In par
arine paper, but also tiny silver skates.
motor cars. stickpns, etc. one
'or each member of the party OF course
his Is not feasible where the cake is
distributed among the whole number of
guests.
WEDDING SALADS.
Lobster and chicken are the approved
salads for a wedding. There was. how
'ver. n distinctive touch given to the
obster salad served by one of New
forks best caterers the other night, be-
ng nothing more or less than slices of
Ill pickle. mixed In with the lobster.
Yearly every one approved OF the adj
lerdum, the men especially commencing
as AL right" In preparing the lob
'ter cut the meat In long thin strips
hen into dice Place in an earthenware
'owl and season, allowing to one cold
'oiled lobster four tablespoonfuls of vim
gar two tablespoonful oil and a little
alt and pepper. Add a Tablespoonful
hoped olives, half a bunch of celery.
hoped fine or dill pickle, If you like
o make the change. Mix with mayon-
aise and serve on lettuce leaves, with a
arnish of mayonnaise and coral from
he lobster. If the salad is desired TO
"a specially rich, half cupful sweet
ream whipped to a stiff froth may be
dded to the lobster Just before the salad
oes to the table.
EMMA PADDOCK TELFORD.