Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-09-13
By MRS. NJ. A. WILSON

fcopvriOht. 1870, BY Mrs. N; A. WILSON.
III rights ressrrsdJ
Dear Mrs. Wilson-Will you please
inform me through your paper
what would be an appropriate menu
FOR a wedding breakfast? Also what
amount should be purchased for approx =
instely forty people? Thanking you
for this information.
MISS A. II. L.
To the bride and her family, the
preparation of the wedding menu Is
often n complex problem. II the we'd
ding is to be in the fall months. you
must first select a color scheme and
be sure that the decorations are artistic
and restful; once this is done. you have
a wealth Of available material at hand.
Goldenrod makes a beautiful fall dec
Grafton and the color scheme Is easily
carried out in the table and menu dec
orations. The arrangements for the
wedding breakfast naturally mean that
the table must be dainty and simple
as possible in all its arrangements. A
large ball of goldenrod can be easily
made and hung from the chandelier by a
golden satin ribbon with streamers TO
each of the corners of the table. Have
the ball hung so that it is about eight
to ten inches high, from the center OF
low so that it reflects back the golden :
rod have a wreath of smilax surround !
ing the mirror, with a spray OF golden e
rod peeping out here and there.
The streamers come directly from the
chandelier to the corners of the table
Have the streamers of the smilax form
Ing between the golden streamers anc
lay them fat on the table.
Gonna Attrartiye Menus
Chilled Grapefruit
Olives Sailed Nuts
Eggs and Sweet Bread la Goldenrot
Dainty Bread and Butter Sandviche:
Sunshine Mousse Small Cakes
Fruit Punch Coffee Bonbon'
Oyster Bisque With Whipped Cream
Chicken a la Newburg
Watercress Sandwiches Midget Roll'
Salted Nuts
Pineapple Sherbet Fancy Cakes
Bonbous Fruit Punch Raisins Cofe'
The materials that you will need TO
forty people for Menu No. |:
Tpenty large ornpetruits.
T,oo quarts Of olives,
Too pounds Of unsheled almonds 10
soltin0,
Tuo pounds Of stoect breads,
Four dozen eggs,
Three quarts Of milk,
One quart Of cream for the golden
vod,
One peck Of potatoes,
One pint OF cream,
One quarter pound Of butter,
Sir eggs,
One cup OF milk.
One quart of vegetable oil for N
potato croquettes,
Three Iarge sandnich Ioaves Of bre1
tSco days old,
One and one half pounds Of butte
Seuen quarts OF tro=en cuStdrd' Gu
cir portions to quart,
Four pounds Of fancy cakes,
Three pounds of candies,
Four dozen lemons,
One dozen oranges,
Four ordpetruits,
One large bottle Of mdr1schir
cherries,
-Four. pounds OF sugar,
Four quarts Of cGrbondted udter,
One bunch of mint,
One large cdn Of crushed pinedpp
for fruit punch.
Eggs and Sweetbread a Ia Goldenro
Soak sweetbreads in cold water al
Juice Of two lemons for two hour
Wash and then drain and then par6'
for thirty minutes. Drain and tn
plunge into cold water and pat dry a
cut in pieces the size of walnut. Fla
Three quarts II milk,
One quart of Dream.
One. .hGU pound Of butter,
-Four cups Of sitted -four,
and stir with a wire whip to blend
-four. Bring to a boil and cook
three minutes. Now add one doz
well beaten eggs and beat coutinua
Ar FIVE minutes. Remove from the {
and add salt and white pepper to tas
One tablespoon Of pGPrikn,
One teaspoon of mustard,
Juice Of sir lemons,
The prepared street. breads
Tpo dozen hard boiled eggs, cut
ssarters.
Heat slowly by setting the pan IN
larger pan Of hot water. To serve: [
. slice from the cream puff she'll a