REHEARSING THE CEREMONY
ALICE'S wedding day dawned clear and cold, and Bettina realized with a
start all that was before her. She had as house guests two school
friends of Alice's, gay and charming girls who were, nevertheless,
somewhat difficult visitors, as the little bungalow was soon strewn with
their belongings and as they were completely indifferent to such a thing
as punctuality.
"S'pose Geraldine'll be in to borrow my mirror in a minute," grumbled
Bob. "How long'll they stay?"
"'Till tomorrow morning, dear. Hurry! You know we have to rehearse at
ten o'clock."
"Ushers and all?"
"Of course. You wouldn't know what to do without a rehearsal, would
you?"
"I suppose not. But what if I can't get away from the office?"
"You'll have to, Bob, for Harry's sake. Surely you can manage it for
once."
Bob went on grumbling about the foolishness of "these fancy weddings"
until Bettina consoled him with the promise of waffles for breakfast.
"And we'll simply have to call Geraldine and Lenore," said she. "They
are going to the rehearsal with me, and I must have my morning's work
done before we start. You see I shall have them here for luncheon, and
we won't be back 'till noon."
Bettina, with some effort, managed to reach the church with her guests
shortly after ten o'clock. The nervous and excited wedding party stood
about in chattering groups, and when summoned, went through their parts
with many mistakes and giggles.
"How can it ever seem beautiful and solemn," thought Bettina in despair,
"when we all do it so stupidly? I'm afraid we are going to spoil the
wedding!"
BETTINA'S RECIPES
(All measurements are level)
MORE BRIDAL DINNER RECIPES
=Sautéd Halibut= (Twelve portions)
2-1/2 lb. halibut steak
1/4 t-pepper
1 t-salt
1 T-lemon juice
1/8 t-onion juice
4 T-egg-yolks
1 T-water
1-1/2 C-cracker crumbs
4 T-fat
2 T-melted butter
Mix the pepper, lemon juice, onion juice, salt, butter, egg and water.
Wipe the halibut with a damp cloth and then cut into strips two and a
half by four inches. Dip each strip into the above mixture and roll in
cracker crumbs. Place the fat in a frying-pan, and when hot add the
halibut. Brown thoroughly on each side and garnish with lemon and
parsley.
=Potato Rosettes= (Twelve portions)
3 C-mashed potatoes
3 T-milk
1 t-salt
1/4 t-paprika
2 T-butter
Mix potatoes, milk, salt, paprika and butter. Beat one minute. Place the
hot potato mixture in a pastry bag and press rosettes on a flat buttered
tin pan three inches apart. Set in a moderate oven twenty minutes to
brown. Remove from the pan with a spatula.
=Cabbage Relish in Green Pepper Cases= (Twelve portions)
12 green peppers
3 C-finely chopped cabbage
3 T-pimento, cut fine
1 green pepper, cut fine
2/3 C-vinegar
2 T-"C" sugar
1 t-salt
1 t-mustard
1 T-olive oil
Mix the mustard, oil, salt, sugar and vinegar. Add the green pepper,
pimento and cabbage. Fill the peppers with this mixture. The peppers are
prepared by cutting off the stem end, removing the seeds and washing
thoroughly.
=Glazed Sweet Potatoes= (Twelve portions)
6 sweet potatoes
1 C-brown sugar
1/2 C-water
3 T-butter
Wash, pare and boil the sweet potatoes. When tender, drain, cut in
lengthwise slices one-half inch thick, and lay in a buttered pan. Cover
with a syrup made by cooking the brown sugar, water and butter for two
minutes. Baste frequently. Bake twenty minutes in a moderate oven.