Springville Herald | 1948-06-10 | Page 8 | To Toast the Bride

TO TOAST THE BRIDE This wedding party is as romantic ro-mantic as the music of Lohengrin with its charming centerpiece arrangement ar-rangement of fragrant gardenias and bouvardia set in. tiers on an inverted pedestal cake plate. ' Classic table service for a wedding breakfast, luncheon or dinner calls for formal china, a stemmed water glass and the champagne goblet, so that guests may toast the bridal couple. For a wedding reception or anniversary anni-versary celebration the traditional Champagne Wedding Punch is prepared pre-pared according to the following recipe: WEDDING PUNCH (Serves 30) ) cupj sugir 2 cups lemon juice 4 cupi canned pineapple, cubed t '2 quarts ice water VI quart strawberries, fresh or frozen ,2 bottles Romi Champagne 1 bottle Romi Sautcrnc ' Chill Champagne and Sauterne thoroughly. Dissolve sugar in lemon juice. Combine in a punch bowl with pineapple. Add a square ; block of ice. Add chilled Sauterne nd ice water. Just before serving, add strawberries and chilled Champagne.