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Show fWUSetWID Wy;- Wedding Parties Need Light, Dainty Types of Food LYNN CHAMBERS' MENUS Salmon Souffle Lemon White Sauce Broccoli Parsleyed Potatoes Apple Cole Slaw Bran Muffins Beverage Strawberry Fluff Pie Menu III. Wedding Breakfast. Iced, diced fruit in Melon Shell , Creamed Sweetbreads or Chicken with Mushrooms Buttered Asparagus Ripe Olives Tiny Muffins Endive Salad Ice Cream Bride's Cake Beverage Mints I've found an excellent recipe for creamed chicken which is basic. You may vary it as you see fit, adding add-ing pimiento and mushrooms or even substituting sweetbreads, parboiled, par-boiled, for part of the chicken. Creamed Chicken. (Serves 6) 1 4-pound chicken or fowl 8 small white onions 1 bay leaf 2 teaspoons salt teaspoon pepper H cup chicken fat, butter or substitute cup flour 1 cup chicken broth Vi cups rich milk Simmer chicken and onions In boiline water tn cover. Add season- if " ! " I If youre serving at any of the wedding parties, see that all service serv-ice is of the finest. It's time to bring the silver out of the mothballs, moth-balls, and to see that the best china is washed gently to sparkle on the wedding reception or breakfast tabid. Weddings always pose an Interesting Inter-esting refreshment problem because we do not face them every day. With shortages still very much evident, evi-dent, the problem is bound to be just a bit thick, especially if you happen to be personally involved. Then, too, if the wedding happens to be a big affair with showers and tags and cook until tender. Remove Re-move chicken from broth and cool. Skim fat off broth and reserve; strain broth, reserving onions and broth. Cut chicken into pieces. Melt chicken fat in top of double boiler, boil-er, blend in flour and stir in broth and milk. Cook until thickened while stirring. Add onions and chicken. Heat and season further if necessary. Serve in toast cups or patty shells or large silver casserole. Menu IV. Daytime Reception. Assorted Sandwiches Chicken Mousse Shrimp in Tomato Aspic Oysters or Crabmeat a la Newburg in Patty Shells Frozen Fruit Salad with Fresh Orange Segments and Berries Bride's Cake Bisque Tortoni Decorated Mints Coffee How to do: Everything in this menu is served cold except the hot parties preceding preced-ing the big event, most of us are apt to run out of Ideas pretty quickly. For this reason I've made up menu suggestions for different types of oysters or crab-meat crab-meat dish and the beverage. Prepare these cold things ahead of time while you set the table. Leave the hot wedding refreshments, including the bridal shower. Everything is on the simple side, but if you choose, you can make it quite an event by garnishing the food attractively, as suggested. Menu I. Bridal Shower Frosted Sandwich Loaf Molded Salad Relishes Raspberry Cream Parfait Dainty Cookies Coffee The dessert is an easy to fix number num-ber provided you're stocked with, fresh berries, ice crearri and some currant jelly. Raspberry Cream Parfait. (Serves 6) H cup currant Jelly 1 cup raspberries Vi cup whipping cream Vanilla Ice cream Beat the jelly with a fork, fold in raspberries. Add whipped cream. Fill parfait glasses with alternate layers of the Jelly mixture and ice cream. Garnish with whole berries. Menu II. Spinster Luncheon Consomme with Lemon Slices Creamed Chicken with Toasted Almonds Orange Salad Thin Melba Toast Individual Meringues with Ice Cream Mints Beverage How to do: Prepare consomme ahead of time; heat when ready to serve. For cas-yAis. cas-yAis. serole, use large yJtVi7iW pieces of white r$fitfv" meai r'cn eream Tfi-i V'-J sauce and top ri'S f 'An with slivered, V .jf toasted almonds. WifVmS ' T'le oranSe salad iAs may be molded; fi it,s goocj witb a honey french dressing. Tint the meringues pink and serve with ice cream or whole, sugared berries. dish until last. The bride's cake may be homemade or ordered depending de-pending upon the amount of work involved. . Many guests will prefer taking the cake home, so it is necessary neces-sary to serve a dessert like Bisque Tortoni: Bisque Tortoni. (Serves 15 to 18) 1 teaspoon unflavored gelatin 1 tablespoon cold water 1 cup sugar or light corn syrup cup cold water Yi teaspoon salt 6 egg yolks cup crushed macaroons or dry cake crumbs cup chopped nut meats cup chopped blanched almonds 1 teaspoon vanilla 2 cups heavy cream, whipped Soften gelatin in water 5 minutes. Boil sugar, water and salt until syrup spins a thread (230 degrees). Pour slowly over beaten egg yolks, stirring constantly. Add softened gelatin and stir until dissolved. Cool. Fold in macaroons and nut meats. Add whipped cream. Pour into crinkled crin-kled paper cups, place In freezer tray and freeze. Note: 1 cup chopped marachino cherries may also be added for extra ex-tra flavor and color. - tJ , , ' 4 ' 1 ; ": y . l 7- y j A molded loaf is a good way to serve a main dish at the Shower and Spinster Luncheon. Or, If you prefer, pre-fer, the Jellied salad may be molded mold-ed In a loaf pan and served as illustrated. il-lustrated. Parsley bordered sauce Is in the gravy boat. Menu V. Simple Reception. Finger Sandwiches Tiny Cakes Dainty Cookies Bride's Cake CofTee How to do: Make sandwiches as dainty 88 possible and wrap in waxed paper to keep moist. Serve everything as beautifully as possible possi-ble on white damask with silver service. Released by Western Ncwsp-.r r Union. LYNN SAYS Taste Teasers: For a summerj touch to a consomme noodle soup, add 1 chopped hard-cooked egg to each four servings. Sprinkle croutons with grated, nippy cheese and serve them with soup or vegetable juice as a first course. Two tablespoons of chopped pickle relish adds zip to any macaroni mac-aroni or noodle and cheese dish. Add the relish before baking, j Season steaks with a sauce made by mixing chili sauce, grated grat-ed onion, Worcestershire sauce and a bit of mustard together. Pour over the steak Just before it finishes broiling, j Halves of canned peaches filled I with cream cheese mixed with chopped bits of ginger or slivered almonds are delicious served on a I bed of greens. Sprinkle grated cheese on tomato to-mato juice before serving for a nippy ta.ste. |