The Washington times., 1920-04-08

THE days when the whole fam
lily had to sacrifice the very
necessaries of life that the
bride might have a wedding far out
of keeping with her social position
is. hope. passing. Sensible girls.
who know that they cannot afford
the elaborate weddings of the ultra
fashionable, will do well to revert
to the simplicity in the, matter OF
weddings which the really wealthy
girls have made so popular.
A girls wedding day is that i'm
portant day / nher life when the
rest Of us should do everything in
our power to relieve her OF every
detail that may in any way make
her the tiniest bit unhappy or dis
tressed. A bride should not arrive
at her wedding hour so tired from
attending to a thousand and one
last minute details that she Is just
at the end of her nerves and far
beyond the stage where one may
enjoy the great day.
And so the wedding should be
planned well in advance, SO that tho
last minute details are few indeed.
We always connect feasting with
weddings. II one can afford to do
so. It Is well to hire a caterer.
But with the high cost of labor to-
day, the average bride cannot al
ford the services of a caterer.
The kind of refreshment served
will depend somewhat upon the
hour of the day. The woman who
prepares the food will do well to
plan few simple dishes rather
than many often beyond her ability
IL AN n
post that the wedding Is an eve
ming affair. 1t will be followed by
a fancy sort of supper.
1t is well to start of such a meal
with relish or an appetizer.
Grapefruit (sliced) or a fruit cock
tail Is often used. For twelve serv-
ings allow six grapefruit, six
oranges, and at least one dozen
canned cherries. Pare the fruit, re-'
move seeds and tough core and cut
II into half-inch tubes. Thoroughly
chill the fruit and serve piled high
in fancy dessert glasses. Garnish
with cherries.
A good chicken salad is accpet-
able to most people. 1t Is wen to
choose this dish because 1t may be
prepared well in advance and does
not spoil by standing. Three four
pound chickens will make sufficient
salad for a dozen guests. Either
roast or pot-roast the birds. Re-
move the skin and bones and dicc
the meat This may be prepared
the day before, wrapped in towel
and stored in a covered receptacle
in the refrigerator.
Five or six stalks of table celery
should he cut into small pieces to
II.
ing. Mayonnaisc should be mixed
into the salad but a short time be-
fore serving, as II thins down too
much II 1t is mixed in too far in ad-
vance.
Three heads of lettuce will give
sufficient leaves for bedding a dozen
or more salads. A can of pimentos
cut with a hcart-shaped cutter into
numerous loving bright red hearts
will be quite appropriate to the oc-
casion. olives are also used as
garnish for salads. Rinse OF the
brine that comes with bottled olives
and chill the olives thoroughly be-
fore using. A salad as we'll as the
plates upon which IL is served
should be chilled we'll before serv-
ing.
Tiny rolls are appropriate to serve
with salads ..r
Besides Ice cream and small cakes
there must be a wedding cake. And
since others besides invited guests
expect a piece of "the" cake II is
better to make up at least ten
pounds. Any OF the better station
cry shops will sell you appropriate
little boxes for serving Individual
portions Some OF these are covered
with white paper and others are
covered with lovely white bridal
satin.