Many dining-rooms are too small to have a wedding breakfast served at
the table, and for that reason buffet luncheons are most popular.
The dining table is decorated with flowers and often lighted with
candles under colored shades, and on it are placed extra supplies of
silver and small dishes of olives, nuts and bonbons.
As the guests leave the receiving line, they move informally toward
the dining-room, where they stand to be served. If the wedding
reception takes place directly after a ceremony in the morning, or at
high noon, the refreshments are more elaborate than at an afternoon
affair and the guests may be seated to be served in the different
rooms.
When a caterer is not employed, and the serving of the refreshments is
managed by the hostess herself, it is a pretty and practical plan to
ask several young girls to help in the dining-room. They should see
that the guests are promptly supplied, and can relieve them of their
plates when they have finished.
Below are half a dozen good menus for buffet wedding breakfasts and
receptions, varying in degree of formality to suit individual needs.
I
BOUILLON
SALTED CRACKERS
CHICKEN PATTIES
OLIVES
PINEAPPLE SALAD
SMALL LETTUCE SANDWICHES
NEAPOLITAN ICE CREAM WITH FRESH STRAWBERRIES
COFFEE
CAKE