Perth Amboy evening news., 1920-04-28
n MRs. M a. MIISnN

II Wins W. a. AIH~fNN
h announcement OF the bans Of
marriage for the last time are usually
made among the Canadians In the
following manner: Between PHILIPPE
Cherbeau and Marie Dillon-a nun
tlal mass, Wednesday morning at 8
o'clock" It IS read by the cure on
Sunday morning at the last mass.
weddings among these good-na-
tured people are indeed q genuine
fete. Months OF preparations TO help
prepare IL bride for her new home
entail an orgy OF spinning and weav-
Ing n sewing for the women-folk.
SO that when tho appointed day ar
riVeS the bride may, with Just pride.
look upon her handwork in her new
home. About a week before the we'd
Jung the cake is made and the the
hnal arrangements arc completed.
tsuatly the grandmere or tante
neipS with n actual preparations Of
TINS cake, for there mus be plenty of
H. as the people are coming for miles
around for this special occasion.
Bright and early on the wedding
day the bride is astir-for to be late
to ones W wedding will portend to
disaster: so she arises betimes and
Is fully arrayed I'm her shimmering
wedding gown and veil some time
before 1t is time to start for the
church.
The beautiful marriage service of
the French Catholic church is indeed
an inspiring scene. The good cure
admonishes them to have patience
with one another and then he finally
gives them his blessing and sends the
bridal pair forth to make This occa-
sion Of their lives an auspiclous and
happy one.
Tho festivities start in the home OF
the bride and continue for several
nQNgs nnpn hnIFEn InHta Fnr uL1rtE "a
week. and then the affair is conclud-
ed with q final dinner IN the home OF
the newly welded couple.
The wedding breakfast served In
the brides home directly after the
marriage ceremony is always abund-
ant and delicious and much like
those served in the old country.
THE MENU
Sliced Oranges
Powdered Sugar
Broiled Whiteish Potato Balls
Bacon Garnish Butter Dressing
Baked Chicken with Mushrooms
Brown Gravy
Peas Currant Jelly
Croissettes Basp Rolls
Coffee Loving Cup
TILE WEDDING CAKE
How the menu was prepared:
Sliced Oranges
Remove the skins from the oranges
and divide into quarters, then with a
very sharp knife cut the quartered
orange into thin slices. Place q tiny
saucer of powdered sugar on the fruit
and place the thin slice In a neat lit
tie pile. using about three-quarters
Of an orange TO each guest.
Broiled White Fish
Select medium-sizo fish and then
bone and lay on a baking sheet and
brush with shortening and hen broil
| q, a. .4aY.aI -. Ha,tfr- F~.
q|uently with w-ell-seasoned French
dressing.
Butter Dressing
Place
Three tablespoons of butter
One-quarter teaspoon of paprika
-Four tablespoons of finely minced
parsley
one tablespoon of finely minced
on u plate. cream together and then
spread on the fish.
4 Baked Chicken with Mushrooms
Split a broiling chicken down the
back and then draw and remove thC
breastbone. Wash and place the pre-
| pared chicken in a baking pan. Hut
the chicken with either ham or bacon
fat; lust lightly with fou and then
bake IN q hot oven for twenty-five
mi7utes. basting every ten minutes
witty a few tablespoons of hot water.
| NOW reduce the neat OF n oven 10
moderate and add one-half pound OF
peeled mushrooms for every four
people and
One and one-half cups of thin
| cream sauce
One tablespoon of grated onion.
Bake for twenty minutes and then
I serve one-quarter chicken for each
/ service.
| CroissetteS
Place in q saucepan
Three tablespoons of butter
One cup of milk.
Bring to a scalding point and then
! place in n mixing bowl
Four tablespoons of sugar
One medium sized fresh boiled po-
tato
The prepared milk.
Rub The potato through n fine
sieve. Stir to blend and then cool to
so degrees Fahrenheit. Then crum-
BILE in one yeast cake and stir to dis
solve the cake thoroughly. Now add
three cups of sifted -four and beat to
blend. Cover and let rise for two
and one-half hours IN a place Of SO
| degrees and then place In a small
| bowl
H., 0~E~~e nj