A MORNING WEDDING IN JUNE
AFTER the solemn and beautiful ceremony had taken place in the
rose-embowered summer house, there was the usual hush for a moment, and
then Ruth and Fred were engulfed in a sudden rush of chattering friends,
eager to offer congratulations. Bettina and Bob were swept off with the
others to the house, where the wedding breakfast was waiting to be
served.
"The morning is after all the happiest time for a wedding," whispered
Ellen to Bettina, as they found their places at the bride's table.
"Everything seems so fresh and new and green and hopeful! Isn't the
table lovely, Bettina?"
And indeed it was. Rose-decorated again, with the graceful flowers in
baskets, and the white bride's cake in the center of the table, Bettina
felt that it made the proper setting for the flushed and smiling little
bride.
"And the wedding cake is to be passed in darling little baskets,"
continued Ellen. "Little baskets with handles--and the cake in tiny
packages tied with white ribbon! Pink and green candy all around them,
too!"
The wedding breakfast consisted of:
Watermelon Balls in Halves of Cantaloupe
Chicken Croquettes Creamed Potatoes
Mushroom Sauce
New Peas Butter Sauce
Parker House Rolls Loganberry Jam
Fruit Salad Wafers, Bettina
Brick Ice Cream White Cake
Coffee
Nuts Candy
BETTINA'S RECIPES
(All measurements are level)
=Mushroom Sauce= (Thirty portions)
1 C-chicken fat
1/4 C-water
1-1/4 C-flour
2 t-salt
1/2 t-paprika
7 C-milk
Mix the fat and flour carefully, add the water, salt and paprika. Cook
one minute, stirring constantly, add one-half of the milk and cook until
the mixture gets very thick. Beat one minute, add the rest of the milk
and cook again, still stirring continuously. When the sauce is very
thick and creamy, add the mushrooms. Stir over a hot fire for one
minute. This allows the mushrooms to get hot. Serve one tablespoonful of
the mixture around each croquette. The sauce may be reheated by adding
two tablespoons of milk, and placing over a hot fire.
=Fruit Salad= (Thirty portions)
30 slices of pineapple
120 white cherries
30 red maraschino cherries
120 pecan meats
30 T-salad dressing
30 pieces of head lettuce
2 t-salt
Arrange the pieces of lettuce on the salad plates. Sprinkle with salt,
arrange on each portion a slice of pineapple, four white cherries, four
pecan nuts and one maraschino cherry. Place one tablespoon of salad
dressing on each slice of pineapple, then arrange the fruits and nuts in
any desired design. Serve immediately.
=Wafers Bettina= (Thirty portions)
30 double wafers
1/4 lb. cream cheese (white)
3 T-chopped nut meats
3 T-butter
1/4 t-salt
Mix the cheese, nuts, butter and salt thoroughly. Spread evenly over the
double wafers. Bake in a moderate oven until a delicate brown on the
top.