The globe-independent. (Hagerstown, Md.) 1943-19??, 1949-05-26

edition for brides, written by Mar
porte Binford Woods, just off the
press in time for June weddings
If such questions as these have been
furrowing your brow, you will find
the answers within the pages of this
little book-Should the modern
swain ask the girls father for her
hand? Should the minister and his
wife receive an engraved invitation?
Are printed thank you cards ever
permissible? These and many other
questions you will find answered by
Mrs. Woods.
You do not need to be told that
with proper planning the wedding
day can be faced with radiant
serenity, and everybody have hap
Ply time, making the occasion a me-
morable one for not only the bride
and groom but also for the bridal
party and guests.
Leaving the bride to plan her we'd
part of the affair. Will it be we'd
ding cake and punch in the family
dining room? A buffet supper in
church parlor? Or an elaborate
breakfast out at a country club? If
you have the wedding reception,
breakfast or supper at a club, hotel
or church parlor, you will be relieved
of a lot of the responsibilities involv-
ed. However in this, like many
other things, there is no place like
home, provided of course that you
have house or apartment that lends
itself to entertaining, and you will
enjoy staging the reception there in
spite of the work involved
OF course you can have a caterer
. to take all the responsibilities here
also, if you wish to spend the money
in this way. But if you would rather
save this money to help the young
couple furnish their new home, you
can undoubtedly complete all ar
engagements in fine style with the
help of relatives and friends. The
time of day of the wedding, of
course, has much to do with the type
of entertainment to follow. A high
noon wedding is usually followed
with a wedding breakfast, which
calls for luncheon menu. Late af-
ternoon weddings usually call for
a wedding reception supper, or if it
is $3.50 or 4 o'clock ceremony limit
ed refreshments suitable for tea
time may be served, which entails
much less expense. Starting in with
the afternoon wedding entertain
ment, you may serve wedding cake,
punch, or ice cream, and if the day
is cool, coffee or tea may be a'wel-
come addition. To these you may
add dainty colored minis and toast
ed nuts, and if you want to stretch
the menu little, dainty sandwiches
and canapes may be added For
simple punch to serve SO, you might
try the following one
Lemonade Punch
3 cups lemon juice
l quart sugar syrup
3 quarts unsweetened pineapple or
grapefruit juice
2 quarts water
quarts Clipped ice
orange and lemon slices
Mix lemon juice, syrup and fruit
juice. Just before serving add wa
ter and ice. Garnish with orange
and lemon slices and fresh mint
leaves. Other recipes for punch can
be found in most good cook books.
If you are planning to make the
wedding cake, here is a recipe that
makes three graduated layers, 6, 9
and II inches in size.
Wedding Cake
cups sifted cake flour
4 teaspoons baking powder
II IC0opOOIl salt
l cup shortening
cups sugar
"a tablespoon vanilla
2 cups milk
10 egg whites
Mix and sift flour, baking powder
and salt. Cream shortening and SUI
gar until fluffy. Add vanilla. Add
-four alternately with milk, beating
until smooth after each addition.
Fold in gently, but thoroughly, the
beaten egg whites. Fill creased pans
about half full and bake in moder-
ate oven (350degrees) about 80 to
40 minutes. Cool and decorate with
any good frosting, boiled, or the or
namental frosting below.
Ornamental Frosting
Vi cup butter
4 cups confectioners sugar (sifted)
2 egg whites
/ teaspoon vanilla