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Show I Woman's Page Wedding in a Flat Must be No Formality How to Decorate a Flat for a Wedding How to Serve the Wedding Break-fast Break-fast and What to Serve Four Excellent Tried Recipes Re-cipes Submitted by Subscribers of this Paper. II WEDDING IN A FLAT Because of the lack of space in a City flat the bride of moderate means say a business girl Is apt to feel It is next to useless to think of planning plan-ning anything in the way of a wedding wed-ding breakfast or reception. But it Is quite possible to serve a very dainty dain-ty repast (to which she might invite in-vite all her personal friends) with very little trouble or Inconvenience even in quite a small apartment Of course, it Is understood at the outset there can be no formality. Both principals and guests will be expected to join In the general merriment mer-riment at once without a bit of cere-I cere-I niony. The attendants of both bride and groom must be here, there, and everywhere, ev-erywhere, welcoming friends, introducing intro-ducing strangers and seeing to the comfort of the guests until all are entirely at their ease and not until a conversational footing is reached must they relax their efforts. The utmost cordiality must reign if the wedding in a city flat is to be a success. suc-cess. In fact, there will be no room for the freezing process. And because be-cause there will be little room the decorations should not be too lavish All the rooms open to guests should have a few flowers tastefully arranged, arrang-ed, of course, on mantels, tables,, or wall brackets, but large plants of flowers standing about the room will only be in the way as soon as the guests begin to arrive. The table will be set in the dining room: the centerpiece a bowl of flowers, flow-ers, lilies of the valley, pink roses, or a basket with a tall handle filled II ' with flowers and ferns, a bell cover ed with mock rose leaves or orange '. blossoms being suspended with a white satin ribbon from the handle, One end of the table will be occupied oc-cupied by a punch bowl and glasses, u the other with the coffee service. Be- L tween will be dishes of bonbons, salt ed almonds, stuffed olives, and the bride's cake. Piles of plate with paper pa-per napkins between should be on the sideboard, also sandwiches of different differ-ent kinds and extra silver. Ag soon as the congratulations are over one friend takes her place at the coffee, the other at the punch bowl The maid brings in individual plates of chicken salad, while the guests help to pass dainty bread and butter sandwiches are passed next, and then jce cream and dainty cakes and fancy wafers are served. Lastly black coffee in small cups is brought in, and then the bride cuts the cake. If boxes are not provided pro-vided for taking home the cake, the lacy-looking Japanese paper napkins will answer the purpose. The guests nibble just a littJe of the cake; the rest they take home to dream upon. The chicken salad can be made at homo the day before, also the ham and torigue cooked for filling sandwiches. sand-wiches. Special bread should be ordered or-dered for sandwiches (not less than a day old), while the small cakes, wafers and ice cream will come from the confectioner. Bouillon may be served first at the breakfast If desired, but It is not really necessary. RECIPES. Bran Biscuit. One quart or bran, one pint of flour one quart of milk, two teaspoons of baking soda, 12 tablespoons of molasses mo-lasses Mix well, dissolving the soda in a little hot water and beating it in thoroughly. Bake in muffin tins or add more flour and roll into cookies. cook-ies. More molasses may be added if wanted sweeter. Celery Soup. Use the outer 6talks of celery that are too coarse for table eating, and chop them with one onion. Put into a saucepan with one-half cup of rice, cover with water, and boil until this has almost evaporated. Add a quart of hot milk, butter, and seasoning to taste. Soft Sugar Cookies. Two and one-half cups sugar, one cup of butter or lard, one cup of sour milk in which is dissolved one teaspoon tea-spoon of baking soda, four eggs, salt, nutmeg, or any other flavoring, and ono teaspoon of baking powder. Mix soft and drop on floured tins and bake. Devil's Food. First part. Cream a cup of brown sugar with one-halfcup of butter, add the yolks of three eggs, one-half cup of sweet milk, two cups of sifted flour, the whites of the eggs beaten stiff, and last of all a teaspoon of baking soda dissolved in a tablespoon of boiling water Second part: One cup of grated chocolate, one-half cup of sweet milk, one cup of brown sugar. su-gar. Mix and bring to a boil. Take from the fire and pour upon the first part, stirring it in gradually and beating beat-ing well. Flavor with vanilla and bake in layers. Put together with white icing. |