THE BRIDESMAIDS' DINNER
RUTH'S wedding colors were to be pink and green, and pink and green
were, therefore, the colors which decorated the charming dinner table
laid for the wedding party and close relatives the night before the
wedding. A bud vase holding a half-opened pink rose bud stood before
every two places. A large, low dish in the center of the table held pink
roses, while at either end was another low arrangement of the same
flowers.
Tiny paper slipper nut cups at each place held the pecans, and at the
places laid for the best man and the ushers, silver pencils, Fred's
gifts to the groomsmen, were found.
"They are cunning, of course," chattered Bernadette, Ruth's cousin and
maid-of-honor, "but you men just wait till you see the green parasols
that we bridesmaids are to carry! Ruth is giving them to us, you know!"
The dinner menu was as follows:
Watermelon Balls
Celery Bouillon Bread Sticks
Veal Birds
Creamed New Potatoes Buttered New Beets
Rolls Butter Balls
Mint Frappé
Blackstone Salad French Dressing
Thin Bread and Butter Sandwiches
Brick Ice Cream White Cake
Coffee
Salted Pecans
BETTINA'S RECIPES
(All measurements are level)
=Blackstone Salad= (Eighteen portions)
36 pieces of head lettuce
9 grapefruit
9 T-Neufchatel cheese
9 T-cottage cheese
1/2 t-paprika
1/2 t-salt
2 T-cream
1 T-salad dressing
Arrange two pieces of lettuce on each salad plate. Carefully peel the
grapefruit and remove all the tough fibres and the white skin. Cut the
grapefruit into one-inch pieces. Arrange the pieces in a circle upon the
lettuce leaves. In the center of the circle, place the cheese mixture.
Pour the salad dressing over the lettuce, cheese and grapefruit.
=Cheese Mixture=
Mix the Neufchatel and cottage cheese, the salt, paprika, cream and
salad dressing. Stir until very creamy. Spread on a piece of waxed paper
to the thickness of one inch. Place in the refrigerator, on the ice if
possible. When cold and hard, cut in pieces three-fourths of an inch
square. Place a cube in the center of the grapefruit circle on each side
plate.
=French Dressing=
8 T-lemon juice
2 t-salt
1/2 t-paprika
1 C-olive oil
Mix and beat thoroughly the lemon juice, salt and paprika. Add the oil
very slowly. Beat for three minutes. Add one tablespoon to each portion
of the salad. Serve at once.