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Show , A Bride's Cake to Greet You at the Reception! (See Recipes Below.) Wedding Receptions After the "I do's" have been said, and you have remembered to wear something borrowed, something blue, and something new, besides throwing your bouquet to some lucky bridesmaid, you are ready for the reception. The reception is among the more elaborate forms of entertaining, but because of our sffinfc. wartime status, L-tH' '"s year's event JiNL$ Alft wiU undoubtedly pfpTx be more simple. V ff 'ti'W Simplicity, how-tLt!Ll how-tLt!Ll jv ever, does not im-'tyU'AiV- ply lack of charm g'f FsfPWlifU or graciousness, ifllltAv tadeedi it often enhances it the more. White is the color for brides,' so use your linens or damask on the wedding table. Flowers may be white calla lilies in crystal or silver centerpiece, or other delicate pastel flowers used with plenty of white to carry out the theme. Have your candles, white, too, as the occasion is somewhat formal. At most weddings the trend is to have other refreshments besides the traditional white cake cut by the bride and the necessary assistance by the groom! If you are baking the cake at home and it will be good if you do plan to have a small pastry tube for the frills and decorations deco-rations with celluloid or paper figures fig-ures of the groom and bride as a decoration. Chicken, because of its bland flavor fla-vor and general adaptability, is the answer to your refreshment problem. prob-lem. Chicken in a molded egg ring makes the table a picture, and your guests can easily serve themselves: Chicken in Molded Egg Ring. (Serves 8) 2 tablespoons unfiavored gelatin W cup boiling water Vi cup cold water li cups mayonnaise 4 tablespoons lemon juice Yx teaspoon salt 1 tablespoon grated onion Vi green pepper chopped 2 tablespoons chopped parsley 12 hard-cooked eggs 1 recipe of chicken salad Soften gelatin in cold water for 5 minutes and dissolve in boiling wa; ter. Cool. Add mayonnaise, lemon juice, salt, onion, green pepper, parsley, and 10 eggs, chopped. Cover Cov-er bottom of mold with one inch of the mixture. Slice remaining eggs and arrange slices around side of mold. Add remaining mixture and chill until firm. Unmold on lettuce, fill center with chicken salad and garnish with salted almonds and tomato to-mato wedges. Serve with mayonnaise mayon-naise or french dressing. Chicken Salad. 2 cups cooked, diced chicken French dressing !4 cup diced celery teaspoon onion juice cup shredded, toasted almonds Marinate chicken in french dressing dress-ing for an hour. Drain. Add remaining re-maining ingredients wilhjust enough salad dressing to moisten. Season This Week's Menu Wedding Reception Chicken in Molded Egg Ring Bride's Salad Hot Rolls and Biscuits Salted Nuts Preserves Olives Bride's Cake Coffee Recipe Given with salt and pepper to taste. Chill well. Make the reception a really memorable mem-orable occasion by serving a beautiful beauti-ful Bride's salad, all fruity and creamy with the Egg Mold. Here's how to do it: Bride's Salad. (Serves 8) 1 large can pears 1 large can white cherries li pound almonds 1 large can sliced pineapple H pound marshmallows Drain and cut fruits. Chop nuts and cut marshmallows with a wet scissors. Make the following cooked dressing: Yolks of four eggs Juice of one lemon cup evaportcd milk Vi teaspoon mustard Combine all ingredients and let cook over hot water until the mixture mix-ture thickens. Cool. Fold in 2 cups whipped cream. Combine with fruit (well drained), add nuts and fold in marshmallows. Place in a mold, in the refrigerator overnight. Serve surrounded with endive or lettuce. Now, the cake for the reception! This is a light butter cake, delicately deli-cately flavored as befits the occasion: occa-sion: Bride's Cake. 3 cups sifted cake flour l'i teaspoons double acting baking bak-ing powder 1 cups butler 2 cups sugar 1 cups egg whites, unbeaten li teaspoon vanilla Vt teaspoon almond extract Sift flour once, measure, add baking bak-ing powder, and sift together three times. Cream butter thoroughly, add sugar gradually. Cream to- gether until light fff&k and fluffy. Add OVi' e88 whites, Vt j"4(Sr cup at a time, FilJl 1. beating three tjp minutes after lYTA "N eac'1 addition. IJ fVj Add flour, a small amount at a time, beating well after each addition. Add flavoring and beat vigorously. Turn into a 10-inch tube pan which has been greased and lined on the bottom, sides nd around the tube with heavy, waxed paper. Bake in a slow (275-dcgree) oven 1 hour; then increase the heat slightly to 300 degrees, de-grees, and bake 50 minutes longer, or until done. Insert favors, if desired, de-sired, wrapping each in waxed paper, pa-per, and pressing into small slits in the cake. Spread ornamental butter but-ter frosting smoothly on top and sides of cake. Decorate with simple sim-ple borders and rosettes of the frosting, frost-ing, and trim with silver dragees. Serve on silver tray or platter with delicate sprays of fern, cosmos, or bridal wreath. Place 6pecial bridal favors on top of cake; or, tie small wedding bells or other favors to white ribbons and intertwine through sprays. Ornamental Butter Frosting. 4 tablespoons butter 5 cups sifted confectioners sugar 2 egg whites, unbeaten 2 tablespoons cream (about) teaspoons vanilla V teaspoon salt Cream butter; add part of sugar gradually, beating well after each addition. Add remaining sugar alternately al-ternately with egg whites, then with cream, until of right consistency to spread. Beat after each addition until smooth. Add vanilla and salt. Spread cake. Make rosettes and borders with frosting forced through the pastry tube. Makes enough frosting to cover the above cake and to use for decorating. Have you a purliritlur household or cooking problem on which you would like expert advice'!1 W rite to Miss Lynn Chambers at K'eslern Newspaper Unitm, 210 South Uesplaines Street, Chicago, Illinois, explaining your problem fully to her. Please enclose a slumped, self-atfdressed self-atfdressed envelope for your reply. (Released by Western Newspaper Union.! |