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Show THE BULLETIN, BINGHAM CANYON, UTAH WOMAN'S WORLD Plan Wedding Details Fully To. Avoid Lack of Graciousness By Ertta Haley PERHAPS you've wondered, if going to be a bride, or have had anything to do with wed-dings, Just why there are so many rules connected with them. A wedding is a really big occa-alo- n for the bride and groom, of course, but for families and friends as well. The rules are strict, but they're designed for the sake of graciousness, thoughtfulness and consideration for all Involved. Responsibilities are divided be-tween the two immediate families Involved, possibly more for the bride's family than for the groom's, but that is probably due to the fact that the groom must assume more responsibilities economically than the bride. What kind of wedding to have really depends upon individual pref-erences, and the bride and groom should decide this for themselves. As they think of the wedding in later years, it should be the kind of wedding they wanted rather than anyone else. Budget has a lot to do with wed-dings, and even the simplest kind may make a serious dent in fi-nances. The size of both families also helps in determining wedding Wtddingt riguiri planning . . . type, as do the number of friends and relatives you want to include. Weddings should always be in conformity with your station and that of the family's. It should never be an affair that has any tinge of keeping up with the family next door or a friend. There are six types from which to choose: First, the large formal wedding at a church, followed by a reception at home, hotel or club, where everyone is invited, I ' Type of Wedding Determines Guests With the formal, semlformal or Informal church or chapel wedding, followed by a small reception at home or a club, only families of the bride and groom and intimate friends are invited. A third type of wedding is a small one held at church or home, with a small re-ception at a club includes only a wedding party as well as for cor-sages to both mothers and grand-mothers. The groom usually plans to give several gifts, and these are for the bride, the best man and the ushers. For a formal wedding, he presents matching ties and gloves to the men and gives a dinner (bachelor), if he wants to have one. The groom will also handle the clergyman's fee and the wedding trip expenses. Gifts Dictated by Wedding Type Showers before the wedding are in perfect order for all types of weddings no matter how simple they may be, but the bride's or bridegroom's immediate family should never give one of these. If either of the families want to give a party, it must be clearly understood that no gifts are expect-ed from those attending. When showers are given, the bride is expected to write thank-yo- u notes not only to the hostess who gave the shower, but also to all who gave gifts. If desired by the bride, she and her mother may give what is called a trousseau tea a week or so before the wedding, after the invitations have been sent. Invitations to this are usually by an informal, written note. The guest of honor at the tea is the groom's mother who usually pours. Bridal attendants and close friends usually assist with pouring during the latter part of the after-noon. The farewell luncheon' for the bridal party is part of the big for-mal wedding, and usually takes place a few days before the big event Attendant's gifts are usually presented at this affair. The bridal dinner either precedes or follows the rehearsal and in-cludes the complete wedding party, as well as Important guests. This may be done in buffet style, or it may be formal sit-do-affair. Invitations are by per-sonal notes or by word of mouth by the bride's mother. The bachelor dinner is held at the preference of the groom, and he plays the host. His friends may also give it in his honor. Gifts to best man and ushers are presented at this time. Procedure Given For Wedding At any formal wedding, music begins one-ha- lf hour before the ceremony. Vocal solos should be scheduled during the last few min-utes of this time, just before the ceremony begins. Candles are lighted by the sex-ton a few minutes before the guests arrive, unless a traditional candle-lightin- g ceremony has been sched-uled during the service. Reserved pews number ten to twenty, depending upon the size of the wedding and number of guests. Guests present pew cards to the usher if they are to sit in the re-served section. Five minutes before the cere-mony, the bridegroom's mother is escorted to her place, the first pew on the right side. The bridegroom's father follows her and is seated next to her. One minute before the ceremony begins, the bride's mother is ush-ered in and takes her place in the first pew on the left side. Seating of all the other guests follows this. Home weddings are much simpler than the procedure outlined above, as guests are welcomed by the bride's mother and they usually stand during the ceremony. to tbt minultsl details. few friends and the two immediate families. This is followed by a large reception to which all friends are invited. Another type of wedding which is simple yet ideal from the point of view of the reception is that held at home, and possibly in the garden. This is followed by a re-ception at the same place to which everyone is invited. Then there's the small chapel wedding which is very simple, too, held in a small chapel to which a few friends are Invited. The bridal couple usually receive in the foyer of the chapel. The last type is the military wed-ding which is usually formal. It's held at a military post, at the chapel there and is followed by a reception at home or at the club on the post Responsibilities of Families Are Defintely Listed All types of invitations and an-nouncements are paid for and handled by the bride's family, but the complete list to whom they are sent are made out by both families or the bride and the groom. The bride's trousseau, wedding ensemble, wedding decorations, bridesmaid's bouquets, gifts to musi-cians and other helpers and church expenses with the exception of the clergyman's fee are also bandied by the bride's family. If no one else offers to entertain, the bride's family usually gives the bridal dinner before the rehear-sa- L The bride's family will also plan to bouse any spe-cial guests for the wedding and pay for transportation to and from the church and the wedding reception for the bridal party. The responsibilities of the groom include the wedding ring, the mar-riage license, the bridal bouquet boutonnieres for the men of the . , rxv"-- Berries are Ripe Now for Jelliea (St Rtcipes Below) Jam 'N Jelly Time TINS IS THE TIME when fruit trees are plump with their produce, and bushes are colorful with berries. If you plan to have some delightful jam and jeuy spreads on the table for fall and winter, it's time to get busy! Breads, sand-wiches and rolls which are daily fare take on new LYNN CHAMBERS' MENU French-Frie- d Scallops Tartar Sauce Shoestring Potatoes Broiled Tomatoes Chef j Salad Crusty Rolls Currant Jelly Orange Sherbet Beverage Recipe Given lemon Jujce and bring to a boil again; boil S minutes longer. Let stand until cool. Turn into hot sterile glasses or jars and cover with paraffin and lid. Currant Jelly 1 quart currants cup water Sugar Wash and pick over currants, but do not remove stems. Mash a few of the currants in a preserving ket-tle, using a potato masher and con-tinue until all berries are mashed. Add water, cover and heat slowly. When fruit juice is thoroughly heat-ed, put into jelly bag and let juice drain. Measure 4 cups of juice, add 3 cups of sugar and boll 3 minutes or until jelly sheets off spoon. Pour into sterile glasses and cover wiu paraffin when cold. Apple-Raspber- ry Jam (Makes 4 pints) 6 cups chopped, sour apples, pared and cored 3 cups raspberries 9 cups sugar t cups water Boil sugar and water until it spins interest when they're served with different spreads. Many of them can be used to enhance meat, fruits and desserts, too! Have a variety on hand, and meals will always sparkle with interest. Take a choice of one or two of six berries and combine with rhubarb to make a delightful and colorful jelly as your starting project. It might even be wise to use one which you've not tried before if you want a flavor surprise: Berry-Rhubar- b Jelly (Makes 7 glasses) Use one of following combina-tions: Blackberry-Rhubar- b Boysenberry-Rhubar- b Dewberry-Rhubar- b Loganberry-Rhubar- b Raspberry-Rhubar- b Youngberry-Rhubar- b 3 cups Juice 4 cups sugar 1 box powdered fruit pectin To prepare juice, crush thorough-ly or grind about one quart of fully ripe berries. Cut in pieces (do not peel) about one pound rhu-barb and put through food chopper. Place fruits in jelly cloth or bag and squeeze out juice. Measure sugar into a dry dish and set aside until needed. Measure juice into 3 or 4 quart saucepan and place over hottest fire. Add pow-dered fruit pectin, mix well and continue stirring until mixture comes to a hard boil. Pour in sugar at once, stirring constantly. Con-tinue stirring, bring to a full, roll-ing boil and boil hard for 30 sec-onds. Remove from fire, skim and pour quickly into sterilized glasses. Paraffin hot jelly at once. Currant-Gooseber- ry Jam (Makes 12 glasses) 5 cups prepared fruit 7 cups sugar 1 box powdered fruit pectin Stem about one quart of currants and crush thoroughly. Grind one quart fully ripe gooseberries. Com-bine fruits and measure 5 cups into a very large saucepan. Measure sugar and set aside. Place sauce-pan holding fruit over high heat. Add fruit pectin and stir until mix-ture comes to a hard boil. Stir in a thread. Add apples. Boil 2 minutes. Add raspberries and boil 10 minutes. Cool, fill glasses, seal with paraf-fin and label. Sunshine Strawberries Wash and hull perfect strawber-ries. Arrange In layers In preserv-ing kettle with an equal amount of sugar. Let stand for V4 hour, then bring to the boiling point and cook 20 minutes. Arrange in shallow en-ameled pans or platters, cover with glass and set in the sun for several days or until the syrup is thick. Stir several times every day. Pour into glasses and paraffin at once. SUNSHINE CHERRIES: Use the above method with sour red cher-ries. Cook until they are just tender but still firm. These cherries are especially delicious when served with ice cream. Three Fruit Preserves 1 pineapple, cut In thin wedges 2 oranges with rind of one 3 quarts strawberries 4 pounds sugar Peel pineapple, then slice and cut in thin wedges. Grind the oranges, peeling one and discarding the rind, and using the rind of the other. Wash, hull and pick over the straw-berries. Place all fruits and sugar in preserving kettle and stir until sugar is dissolved. Cook for one hour. Pour into sterilized jars and seal with paraffin. Yellow Pear Tomato-Orang- e Jam 4 quarts yellow pear tomatoes 5 oranges 5 pounds sugar Grind tomato and whole oranges. Mix with sugar and boil, stirring often to prevent scorching until thick and clear. Fill sterile glasses, let cool, then seal with paraffin. sugar at once. Bring to a full rolling boil and boil hard for one minute. Remove from heat, skim and ladle quick-ly into glasses. Paraffin at once. Cherry Jam 1 quart cherries 4 cups sugar H cup lemon Juice Wash, drain and pit cherries: then measure. Place in layers in a large kettle with the sugar. Let stand 4 hours. Cook, bringing to a full roll-ing boll and boil for 20 minutes. Add LYNN SAYS: Serve Pancakes For Easy Meals Ham pancakes make a delightful supper when served with raisin sauce. Fold 1 cup chopped, leftover ham Into your pancake batter just before baking. Serve warm. Plan to roll-u-p pancakes when you're serving them with a cottage cheese mixture made by heating 2 cups of cottage cheese in the top part of the double boiler with V cup each of green pepper and celery, chopped. For a lovely meat accompani-ment place slices of pineapple on the griddle and then pour V4 cup of pancake batter around each pine-apple slice, being careful not to till center or top of pineapple. Bake to a golden brown, turning only once. Instead of serving broiled bacon strips with pancakes, crumble bacon to measure V4 cup and fold into the batter. Serve with buttei and spiced honey made by heating together I cup of honey with 1 tea-spoon cinnamon and 4 teaspooi nutmeg. Slimming Pique , l " ,:ilf i ft 1 . ', j . i r yv I ;r-- r 'i A white pique dress that's mart, cool and lovely for summer Is this white pique with the waistline-slimmin- g In-set of white organdy. The only trimming on this simple frock Is the appliqued banding of white cotton lace. Worn with e simple pearl choker and bracelet, In keeping with the simplicity of the dress, this Is a fashion that Is bound to please those who want ta look smart, SEWING CIRCLE PATTERNS Two Piece Has Bright Contrast Two Piecer rSH JK HANDSOME two pieqer to pep $ f g&ZftW up your summer wardrobe. Hy$1 "I Cut in junior sizes, it has colorful vl J&tK PI f bands of contrast to accent the t & i W f . top. Skirt is slim, and so easy to U Jj V if make. , Jl . fj lp rS!. I rattern No. 8873 Is a eew-rrt- e perfo-- i" sK TJ rated pattern In sizes 11. 12. 13. 14, 16, 18 f 7 VtjrYA 3",V ' Size 12. 3 18 yardi of 78 yard .v 0 YTW,' i"ntrast. M Don't miss the Spring and Summer S I y STYLIST. It's rilled with Ideaa for a f smart, wearable summer wardrobe; ape-- s 'i' ill ial features; gift patterns printed In- lv Vl. iA lj 1 lrte the book 25 cents. , i I f SEWING CIRCLE PATTERN DEPT. 5 ' w S I I I S7 Veil Adams St., thiol . 111. If f II i Enclo&e 30c In coin for each pat- - t"1'1. v v V m I f,.v tern. Add 5c for 1st Class Mall U Iff it I Pattern No Sue , I I I ljl Name tPlease Print) I ' I ' I ff h Street Address or P.O. Box No. j, jj' W I FOR THE FUTURE BUY U.S. DEFENSE BONDS I IS14 Croquettes! -p-an-fel in liqhljdKjKfiWe A- - t flaked t""rt,lvbaol Snowdrift is made of costlier vegetable oil. Yet Snowdrift costs you not a penny more! ' A panel of independent experts recently voted the flavor of foods fried in Snowdrift superior to foods fried in 3 other lead-ing shortenings. And no wonder... With Snowdrift, you easily fry foods to perfection crisp and golden outside tender and tasty inside. Pure vegetable Snowdrift quickly seals in natural flavors and helps you fry light-f- ry right, the tempting, wholesome way you have always wanted. Remember: THERE 13 A DIFFERENCE IN SHORTENINGS! One big difference is that Snowdrift is made of costlier vege-table oil. Yet Snowdrift costs you, not a penny more! So taste the difference Snowdrift makes in fried foods-a- nd treat your family to the bestl I Good HMuekeepInt J- -.. , Snowdrift blends QUICK AT?lr!ll I for Quick-Metho- d Cake-s- LmQOVUUIM mixes QUICK J j for Beffer Biscuits I f05j cutsnQUfCK ' iC''?ll for Flaky Pastry WHEN GOOD TASTE COUNT- S-rUBE VEGETABLE SH0KTENIN6 MADE IT THE WESSON OIL PEOPLE SHOPPER'SI CORNER By DOROTHY BARCLAY STOCK UP THAT FREEZER NOWS THE time to stock up almost empty freezer! For food prices will stay about where they are until later in the summer. That's the latest word from the U.S. department of agriculture, ladies. Supplies of most foods are on a par with last year's, they say, and while prices are some higher, they'll be higher if you wait to re-stock that precious freezer! So be- - gin now! The winter's j ; l snows have long A ;' since melted away, MAIN but now about tnat 17 snow on your freez-STRtE- T er? Getting pretty : FEATURE Iore thtan half-inc- h of frost on those colls? While it's comparatively empty, this would be the perfect time to defrost, take inventory of your sup-ply and your needs, and give the whole works a spring cleaning! So, first of all, assemble and line with newspapers all the car-tons and wooden boxes your grocer can lay his hands on for you, to protect the frozen food for the few hours it will be out of your freezer. Then, read carefully the direc-tions in the book that nice sales-man gave you, and follow that ad-vice closely. Turn the control to "Off," transfer the frozen pack-ages to the refrigerator as far as it will hold them, and stack the overflow In the cartons with their insulating newspapers. Then go to it! One smart way is to put all the vegetables in one box, and make a note of what supplement you will need from your grocer in that category; and do the same with fruits and meat. That helps to in-ventory what you have, and what you will have to buy for restock-ing. If you have a large freezer, and a lot of food left, it's smart to pack some dry ice in the boxes on top of the food, and insulate further with chilled blankets. Then, when the defrosting is complete, a matter of anywhere from one to four hours, wash the interior of the storage compartment with a baking soda solution, just as you do your refrigerator. Then dry the walls and baskets thorough-ly, turn on the "On" control, and let her run a while! And now you know what you have, and what you have to buy, to fill her up while the filling's good! Smart freezer-owner- s num-ber the packages to keep a good rotation. For instance, say you have five packages of red rasp-berries. Number 'em ac-cording to age, and as you use them mark off the last number, and you'll know you have four to go, before those luscious berries appear in your grocer's windows and you buy more for your freezer. Begin filling her up, with those home-grow- n or bought early spring vegetables for next winter's treats, those hamburgers for your summer picnics and barbecues everything you can get at current prices, for now's the time. HOW DOES YOUR GARDEN GROW? And how does your garden grow? Any beet tops rearing their lovely heads, any turnips, collards, mus-tard? Late, you say. Remember that the lateness of your garden is reflected at your produce market, too, so don't expect too much in the way of vegetables until ship-ments begin to take the weather in stride, as you have to do. Spring greens, however, are more plenti-ful daily, as you will notice at your store. Beet-top- s, collards, turnips, mustard and at long last, cabbage has found its place among the cheaper vegetables again. With all its virtues, with all its varieties of treatment, with all its nutritional gifts, cabbage is an all-tim- e favor-ite. Cabbage cooked, cabbage as slaw, cabbage made into sauerkraut, abounding in Vitamin C, lime, pot-ash, iron, phosphorus and calcium Cabbage is the crowned King! Small Town Couple Hide In Rocky Mountain Cave DENVER, Colo. Sam and Dor-othy Thompson of Olney. 111., are aboi't to call It quits. Back in 1950 they retreated to a cave in the Rocky mountains west of Den-ver as refugees. The cave has three rooms which the Thomp-sons have fixed up as a snug and comfortable home. But now doubts assail the Thompsons. It was a ong and hard winter. |