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Show . . . AND SO THEY ARE MARRIED (See Recipes Below.) AFTER THE 'I DO'S' Intermittent glances at the third finger of your left hand, as you leave the church and hurry homeward home-ward to greet guests, remind you that you're a "Mrs." now . . . and you've never been so happy! You're too thrilled and excited to even think about food, but friends and relatives and ' Qyl yur new nus" band, especially, M" 9ifV are more than xfwWl likeIy easer to ffl'l ll fHU Partake -o1 toe J LJ W very distinctive r'l I W A wflfl refreshments that Iff Wl Y1 "Mom" has spent r "'(' iVjl weeks planning. And later when you recall the wedding reception, if details have been worked out sanely and carefully care-fully beforehand, you'll know that yours was an extra special after-wedding after-wedding party. Dainty rolled asparagus sandwiches sand-wiches and a luscious peach shortcake, short-cake, with an iced or hot beverage, are sure to satisfy gay young appetites, appe-tites, as well as appeal to the elders' taste for "something different." Deck the table with fresh flowers. A fitting centerpiece is a replica of the bride's, bouquet . . . one exactly like that which she carried to the altar. A sophisticated crepe paper bridal couple will complete the table ta-ble decorations. Asparagus Rolled Sandwiches. Remove crusts from a loaf of sandwich bread and cut in one-fourth inch lengthwise slices. Butter slices and cut in half. In each piece, place a stalk of asparagus. Roll bread carefully, pressing well along buttered but-tered edge to hold it securely. Sprinkle Sprin-kle asparagus with a little salt and paprika before rolling bread, if desired. de-sired. The number of sandwich loaves and the amount of asparagus tips you will need will, of course, depend de-pend upon the length of your guest list. Peach Shortcake. 3 cups sifted flour 1 teaspoon salt 3 teaspoons double-acting baking powder cup butter or other shortening cup milk 1V4 quarts sliced peaches, sweetened Sift flour once, measure, add baking bak-ing powder and salt, and sift again. Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll one-fourth inch thick. Place half in ungreased round cake pan; brush with melted butter. Place remaining remain-ing half on top and butter top well. Bake in hot oven (450 degrees F.) 15 to 20 minutes. Separate, spread bottom half with soft butter and some of peaches. Place other half on top. Spread with butter and remaining re-maining peaches; garnish with whipped cream. Cut into individual servings. Serves 8. Other fresh fruits may be substituted for peaches. There is an old tradition that the luckiest sort of bride's cake is one baked in a ring symbolic, like the gold band that is slipped on her LYNN SAYS: In regard to after-wedding parties, par-ties, plan a menu that's simple and easy to serve, yet appetizing and delicious to eat. Since the proverbial color scheme for the bride's table is grew and white, plan to use white flowers for the centerpiece; if candles are used, they may be white or green. It is customary for the bride to throw her bouquet to her at- tendants prior to her departure on the wedding trip. Since the excitement and emotional emo-tional strain will undoubtedly upset up-set the bride, she'll not be able to thoroughly enjoy her own reception. re-ception. For that reason, a piece of the cake should be cut and wrapped for the couple to take with them on their honeymoon. The table decorations should be saved for her to have on her return. re-turn. i I 1 NOW YOU'RE A WIFE . . . And the business of cooking cook-ing for two begins! Feeding your husband will be an important part of your new life really essential es-sential to the smooth sailing of the ship of matrimony. So next week Lynn will devote her entire column to recipes that will help you "hoi dyour man." They'll be simple enough for the beginner, begin-ner, too. finger for the first time at her wedding, wed-ding, of the endless quality of true love. This cake is cut by the bride and served to the guests as part of the wedding feast, and is quite different dif-ferent from the rich fruit cake that is given to the guests to carry away. It is a light cake, like a white cake or sponge cake, and is frosted with all the curlicues and rosettes 'that the home cook can manage. This cake brings luck to the guests, for it contains a ring, a coin and a key signifying marriage, wealth and happiness to those who find them. If you haven't a ring-shaped ring-shaped pan, you can bake the cake in an angel-food cake pan or in an ordinary cake pan, with the ring outlined out-lined in contrasting frosting. The bride's and bridegroom's initials in contrasting frosting may be used for further decoration. Bride's Cake. 1 cup sifted cake flour Vi teaspoon salt 1 cup (8 to 10) egg whites 1 teaspoon cream of tartar 1 Vi cups sifted granulated sugar 3A teaspoon vanilla Vi teaspoon almond extract Sift flour once, measure and sift Tour more times. Beat egg whites and salt with flat wire whisk. When foamy add cream (iVijiL of tartar and con- rVvHvl tinue beating un- tjri ftAl til eggs are stiff s&SQ vn enough to hold up 'VfaJ7$sj in peaks, but not WmfMfy dry. Fold in sug- lk!Ji ar carefully, 2 ta- blespoons at a time, until all is used. Fold in flavoring. Then sift small amount of flour over mixture and fold in carefully; continue until all is used. Pour batter into ungreased ! angel-food cake pan or ring-shaped pan and bake in a slow oven. Begin at 275 degrees F. After 30 minutes increase heat slightly (325 degrees) ; bake 30 minutes more. Remove from oven; invert pan 1 hour. Marshmallow Frosting. h cup sweetened condensed milk 4 marshmallows cups sifted confectioners' (4X) sugar . 1 teaspoon vanilla Cook sweetened condensed milk and quartered marshmallows in top of double boiler until marshmallows marshmal-lows are melted. Remove from fire, add confectioners' sugar gradually, beating until smooth and creamy. Add vanilla. May be spread on cake while warm. This frosting covers tops of two 9-inch layers or top and sides of ring-shaped cake or about 18 cup cakes. Butter Frosting. 34 cup sweetened condensed milk 4 tablespoons butter 1 teaspoon vanilla 334 cups sifted confections' (4x) sugar (about) Cream sweetened condensed milk and butter together. Add vanilla, blending well. Add sifted confectioners' confec-tioners' sugar gradually, beating until un-til smooth and light in color. This frosting may be tinted any color by addition of a speck of food coloring. Pale tints are most attractive. Spread;on cold cake. Makes enough frosting to cover tops of two 9-inch layers or top and sides of ring-shaped ring-shaped cake, or about 24 cup cakes. Make the letters of corresponding or contrasting frosting by means of a pastry tube. ... If you plan a wedding breakfast, instead of an afternoon or evening reception, include something hot and something cold for the main course, a beverage, ice and wedding cake, of course. Here's my menu suggestion: sugges-tion: Turkey a la King in Timbale Cases Potato Croquettes Eaking Powder Biscuits Ripe and Stuffed Olives Ice Cream Petits Fours Coffee (Released by Western Newspaper Union.) |