Evening star. [volume] (Washington, D.C.) 1854-1972, 1959-07-23
Reception
Catered
AtHon1e

WCuulllB IcCcpJlOH can De nelO
at the country club or hotel
or who can have a caterer
come in to arrange an ele-
CANT affair. But this takes
nothing away from the bride
who likes a home reception.
Good taste and good sense
are the guides in planning
such a party. and 1t can be
elaborate or as simple as she
likes.
Plan on dishes which re-
quire a minimum Of last
minute attention from will
ing relatives or friends, II
there's no kitchen maid.
Here is such a menu, to be
served from a buffet table:
Fruit punch, turkey and
celery salad, fresh strawberry
and cantaloupe salad, cucum-
Der and green pepper rings
with Roquefort mayonnaise,
hot sesame lovers knot rolls,
butter balls, wedding cake,
ice cream wedding bells,
beverages, minis and nut
meats.
The salads can be made
the day before and stored in
the refrigerator until refresh
ment time. Then they can
be turned out into their serv-
ing plates-the turkey salad
set on a bed Of crisp lettuce
and garnished with radish
roses. the nodded fruit bor-
dered with whole unstemmed
berries or fresh cantaloupe
balls.
A serving platter of fiuted
cucumber slices and green
pepper rings arranged around
a bowl of Roquefort mayon-
naise makes an inexpensive
and edible centerpiece for the
table. For. the dressing, crush
Roquefort cheese into your
best mayonnaise. The rolls
may be baked hours before
needed and gently warmed
before serving. Ice cream may
be served in Sherbet glasses,
but appropriate forms, like
wedding bells, add that extra
touch of luxury, and they
eliminate the job of spooning
out ice cream.
Turkey and Celery Salad
Place an 8 to 10 pound tur-
key in a rooster or large bak-
ing pan. Cover with rooster
cover or with aluminium foil.
Roast until turkey is very
tender and meat may be
picked from bones. Cool and
dice. Measure. There should
be 3 quarts. Combine turkey,
6 cups diced celery. "a cup
fresh lemon juice, l table
spoon finely chopped onion, 4
teaspoons salt Cor salt to
taSte). "a teaspoon ground
black pepper, drippings from
roasting pan, if desired, and
"a cup mayonnaise or enough
to moisten salad. Refrigerate.
When ready to serve, line q
large salad bowl with lettuce
and add salad. Garnish as
desired. Yield: Is servings.
Strawberry Salad
Soften 3 envelopes I'M
favored gelatin in cup
cold water. Add / cup hot
water. Stir in "a teaspoon
salt, "a cup sugar and y
cup fresh lemon Juice. Wash.
cap. mash 3 pints fresh
strawberries and put them
through a coarse sieve. Meas
ure the PURGE. There should
be 3 cups. If there is not,
add water to make 3 cups.
Stir into mixture. Of
brighter red color is desired,
add a few drops red vegetable
coloringD Chill until mix
ture begins to thicken. Fold
in 2 cups cubes or balls of
cantaloupe. Turn into a Z
cup heart-Shaped mold rinSed
in cold water. Chill until
firm and when ready to serve
unmold onto serving plate.
Garnish as desired. Serve
with mayonnaise or fruit
salad dressing. Makes IL
servings.
Sesame Seed Rolls
Mix p cup butter or mar
garine with IL cups sifted
all-purpose flour until mix
ture resembles corn meal.
Soften 2 packages active dry
yeast in y cup warm water
Q10 to lis degrees F., not
hot water). Add table
spoon sugar and stir into
flour mixture until smooth.
Cover and let stand 20 min
utes. Beat 8 eggs and mix
with l teaspoon salt and /
teaspoon pure vanilla ex-
tract. Add to dough. Grad
ually stir in an additional IL
cups sifted all-purpose flour.
Cover and let rise in a warm
place $50 to IS degrees F.
until double in volume. Pinch
off pieces Of dough the size
of doughnuts and roll in "a
cup toasted sesame seeds.
Roll each into 6-inch lengths
and tie to form a knot. Place
on creased cookie sheets.
Let rise about 10 minutes at
room temperature. Bake IL
to Is minutes in preheated
hot oven (425 degrees F. or
until lightly Drowned. Yield:
Two dozen.
To toast sesame seeds,
place them in a large shallow
pan and toast until golden
brown, 20 to % minutes, in a
preheated moderate oven
$3.50 degrees F. Stir to