  A MORNING WEDDING IN JUNE AFTER the solemn and beautiful ceremony had taken place in the rose-embowered summer house, there was the usual hush for a moment, and then Ruth and Fred were engulfed in a sudden rush of chattering friends, eager to offer congratulations. Bettina and Bob were swept off with the others to the house, where the wedding breakfast was waiting to be served. "The morning is after all the happiest time for a wedding," whispered Ellen to Bettina, as they found their places at the bride's table. "Everything seems so fresh and new and green and hopeful! Isn't the table lovely, Bettina?" And indeed it was. Rose-decorated again, with the graceful flowers in baskets, and the white bride's cake in the center of the table, Bettina felt that it made the proper setting for the flushed and smiling little bride. "And the wedding cake is to be passed in darling little baskets," continued Ellen. "Little baskets with handles—and the cake in tiny packages tied with white ribbon! Pink and green candy all around them, too!" The wedding breakfast consisted of: BETTINA'S RECIPES (All measurements are level) Mushroom Sauce (Thirty portions) 1 C-chicken fat ¼ C-water 1¼ C-flour 2 t-salt ½ t-paprika 7 C-milk Mix the fat and flour carefully, add the water, salt and paprika. Cook one minute, stirring constantly, add one-half of the milk and cook until the mixture gets very thick. Beat one minute, add the rest of the milk and cook again, still stirring continuously. When the sauce is very thick and creamy, add the mushrooms. Stir over a hot fire for one minute. This allows the mushrooms to get hot. Serve one tablespoonful of the mixture around each croquette. The sauce may be reheated by adding two tablespoons of milk, and placing over a hot fire. Fruit Salad (Thirty portions) 30 slices of pineapple 120 white cherries 30 red maraschino cherries 120 pecan meats 30 T-salad dressing 30 pieces of head lettuce 2 t-salt Arrange the pieces of lettuce on the salad plates. Sprinkle with salt, arrange on each portion a slice of pineapple, four white cherries, four pecan nuts and one maraschino cherry. Place one tablespoon of salad dressing on each slice of pineapple, then arrange the fruits and nuts in any desired design. Serve immediately. Wafers Bettina (Thirty portions) 30 double wafers ¼ lb. cream cheese (white) 3 T-chopped nut meats 3 T-butter ¼ t-salt Mix the cheese, nuts, butter and salt thoroughly. Spread evenly over the double wafers. Bake in a moderate oven until a delicate brown on the top. |
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