  AFTER THE WEDDING THE stately wedding ceremony had taken place in the big church, and Bettina, climbing into the automobile for the drive to the reception, had, for all her own part in the affair, only a confused memory of music, lights and faces, soft lavender and soft pink, and Alice and Harry murmuring their vows. "Wasn't it lovely, Bob? Wasn't it stately and impressive?" "Say, aren't you cold?" was his prosy reply. "That church was too warm; take my coat!" "No, indeed; I don't need it! Oh, wasn't it a beautiful wedding! Did Lillian and I walk slowly enough?" And she chattered on about all of the details until the house was reached. The bride and groom were already there, and gay congratulations followed from the many guests. The dining-room, where the dainty wedding supper was served, was elaborate with palms and high baskets of roses. Tables about the room held six, and in the center, a large round table, decorated with a broad, low mound of violets and roses, was arranged for the bridal party. Here also was the bride's cake, and the small boxes of wedding cake which the guests received upon leaving the room. When Alice cut the bride's cake, the thimble fell to Ruth, which occasioned much merriment, while the dime was discovered by Harry in his own piece. The ring went to Mary, who emphatically denied that the omen spoke truly. But "Dear Alice," said Bettina, as she helped the bride into her traveling suit, "may your whole life be as beautiful as your wedding!" The wedding supper consisted of: BETTINA'S RECIPES (All measurements are level) THE WEDDING RECIPES Chicken and Mushroom Filling for Patty Shells (Fifteen portions) Melt the fat, add the flour and salt; mix thoroughly. Add one-half a cup of milk. Cook until thick, remove from the fire and heat one minute. Add one cup of milk and reheat. When it thickens, beat vigorously until creamy. Add the rest of the milk, and cook until thicker than vegetable white sauce. Add the chicken, mushrooms and pimentoes. Serve hot in patty cases. To prepare the cases for serving, heat until hot in a moderate oven. To obtain the chicken fat, cook a fat chicken slowly for a long time. Remove the chicken from the stock and allow the stock to cool. The fat will rise to the top. Use this instead of butter. It has a better flavor and is cheaper. Fruit Jelly (Fifteen portions) 4 T-granulated gelatin 2/3 C-cold water 4 C-boiling water 2/3 C-lemon juice 2 C-sugar 1 C-white grapes, seeded ½ C-diced pineapple ½ C-maraschino cherries, halved Soak the gelatin twenty minutes in the cold water, and dissolve in the boiling water, stirring till all is thoroughly dissolved. Strain through a moistened cheese-cloth and add the sugar and the lemon juice. Place in moistened individual moulds or one large pan. When the mixture is slightly thick and cool, add the fruit, well-mixed. Set in a cold place for one hour. Cut in squares when desired for use. |
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