New Britain herald., 1922-05-19
BUFFET SUFFERS ARE BEST FOR EVENING
 WEDDINGS
(This is the second of five articles by Sister Mary on proper food for the June wedding feast-hoW to pre- pare and serve it)

| The wedding feast for the evening wedding is handled most satisfactorily with a buffet supper. If the recep- ton follows a large church wedding and is large and formal of itself the supper should be elaborate. If the reception is part of a home wedding | it need not be so.
 The first menu is elaborate and formal in character. The second is simple, but in perfect taste. | The chicken a la king should be kept hot over a chating dish. The salad can be made in one large mold or individual ones. There should be two baskets or trays of sandwiches and the nuts and candy should be on small dishes.
 These are all placed on the buffet or serving table with piles of plates and napkins and the necessary silver. The ices and cakes are served from the kitchen with the coffee. Menu for Buffet Supper. Brides Croquettes
 Creamed New Peas
 Hah Mousse Watercress
 Crabmeat Salad
 hdQlSQeS OllNeS
 Salad Rolls
 Mint Ice Bisque Torttoni
 Salted Nuts Bonbons ... Cakes Coffee
 Second Menu
 Chicken a la king
 Vegetable Salad in Aspic Jelly
 Assorted Sandwiches
 Salted Nuts Bonbons
 Fancy Ices Mixed Cakes
 Coffee
 Brides Croquettes Four cups bread crumbs, 3 cups English walnut meats, cups diced sweetbreads, cups diced chicken, F | cup flour, cups chicken stock, 2 teaspoons salt, 1 teaspoon celery salt, l teaspoon paprika. nutmeg, 4 table spoons lemon juice, eggs for crum bling, dried bread crumbs, parsley. Mix first four ingredients. Melt butter stir in flour and mix to a smooth paste. Add chicken stock stirring constantly. When | thick and smooth, add first mixture. Season and turn onto large plat ter to cool Form in small balls, roll | in crumbs, dip in eggs slightly beaten with cold water, roll again in crumbs i and fry in deep hot fat.
 As mixture has been cooked the fat should be hot enough to brown an inch square of bread in 40 seconds. Drain on brown paper and serve with the peas and a sprig of parsley. Serve 50
 Ham Mousse
 Eight cups cold boiled ham tablespoons granulated gelatine, F cup cold water. cups boiling water, 1 cup whipping cream, 1a teaspoon paprika, F cup grape juice, E teaspoon mustard, table spoons minced parsley, 1 teaspoon E teaspoon cloves.
 Pound ham in q mortatr with spices. mustard and parsley. SoftUn gelatinc in cold water. Add grape juice to boiling water and bring to boiling point
 Stir until dissolved. Let stand until cool Add nam and cream. until stiff Mix carefully and turn into a large mold. Chill on ice. remove from mold and garnsh with watercress to serve. This viii I serve 50.
 The salad should be arranged at tractively on q bed of lettuce or large silver platter or tray. An extra bowl Of maponnaise should be On the able near the salad.
 The salad rolls should be opened and slightly buttered before relocating for serving.
 Cakes should be light and dark. the traditional brides and groom's cakes, and should be served in the loaf. The mint ice is served from a punch bowl and the bisGue tortoni is molded n paper cases and served from silver rays. The coqee can be kept hot in isa mover or urn.
 Copyright, 1922. NEA Service) (Sister Mary's third article cn June wedding menus will appear in the To-, t,,1 \