Evening star., 1952-06-03
Buffet Fare
ForWeddinq
Reception
BY Violet FouIkner

It's June. the month of roses.
romance and weddings.
The prerogative of every bride
is the right to decide on the day
and date of her wedding, but it
falls to MONS lot to make
for the reception.
During the summer when we'd
dings are apt to be less pretentious
the reception is often held at the
brides home. On this important
day, the brides mother wants her
table to look its very best in keep
ing with the occasion. The best
china comes down from the pam
try shelf, the silver is shined to
a satiny finish and the table laid
with the finest linen.
The place of honor on the table
should 60 to the handsome TERED
wedding cake In order to high
light the romantic tradition Of
cutting the cake. Arrange the rest
Of the table accessories within
easy reach of the guests to ia
cilitate serving. For instance, the
dessert plates should be near the
cake, the coffee service in a sep
arate grouping, the silver in neat
rows toward the front Of the
table.
At the opposite end of the ta-
BILE group the punch cups close
by the punch bowl with tiny bite
size sandwiches conveniently near
by. Ask your special friends or
a favorite relative to take turns
at the coffee service and punch
bowl.
We suggest for the beverage to
toast the bride a golden wine
punch, and for food that goes nice
ly with it. open-face sandwiches
OF chicken and ham. one with an
herb filling, cheese croustades and
tiny pecan puffs.
GOLDEN WINE PUNCH.
I (A-quart) bottle California
sauterne or other white table
wine, chilled.
3 cups canned pineapple juice.
chilled.
l cup orange juice.
"a cup lemon juice.
l cup cold strong tea.
! cup sugar.
u teaspoon powdered ginger.
/ u-quart) bottle sparkling wa
ter, chilled.
In punch bowl. combine the
wine. pineapple Juice. orange Juice.
lemon juice and tea. Mix sugar
and ginger: add to punch: stir
until dissolved. Add a block Of
ice or a tray Of ice cubes, then
pour in sparkling water. Serve
at once. Makes approximately IS
3-ounce servings.
CHEESE CROUSTADES.
I pound process American or
cheddar cheese, sliced.
"a cup sherry wine.
/ teaspoon Worcestershire sauce.
" teaspoon dry mustard.
Remove crust from day-old un-
sliced sandwich bread. Cut "a
slices, 11a inches thick; cut each
slice into 4 squares. With sharp
pointed scissors. hollow out each
square to make q little bread
"box." Brush on all sides with
butter or margarine. Place
on a baking sheet. Bake in a
moderately hot oven (400 degree
Fo about 10 minutes. or just until
delicately golden. Prepare the
cheese filling as follows: Melt the
cheese in double boiler. Stir in
wine and seasonings. Let cool
Fill the hollow Of each
croustade with some of the cheese
mixture. Before serving, bake
the filled croustade in a moderate
oven $3.50 degree F. for about
10 minutes, or just until heated
through. Serve hot. Makes 4
uOACu CIOuStdQ6S.
HARD-COoKED EGG AND
HERB SPREAD.
2 hard-cooked eggs
4 slices crumbled cooked bacon
l tablespoon mayennaise
l tablespoon herb or wine vinegar
! teaspoon dried or ! TABLESPOON
fresh herb
Combine ingredients and spread
on thinly sliced buttered bread.
PECAN PUFFS.
1a cup butter.
2 tablespoons sugar.
l teaspoon vanilla.
/ cup pecan meats.
/ cup cake flour.
Confectioners' sugar.
Beat butter until soft; add sugar
and cream thoroughly. Add va
|nilla. Measure pecan meats and
then put through nut grinder.
Sift flour and measure; stir the
pecans and flour into the butter
mixture. Roll the dough into small
balls fbite-size). Place them on q
creased baking sheet. Bake them
In slow oven 600 degree F.) for
about 45 minutes. Roll the puffs
while hot in confectionery sugar.
When cold roll them again in con-
fectioners' sugar. Makes about 3
dozen puffs.