1938-10-03 — Page 2

Wedding "Breakfast" Becomes A Moveable Feast

Lunch Garden Fete Style: Tea: Cocktail Party

Modern fashions in entertainingsage hours were extended to six p.m. are influencing even that most This has given the bride's mother conservative of all parties-the wed more latitude in her

7

ding breakfast. A breakfast only variety.. in name, the reception for bride and bridegroom takes place at almost any other time-usually lunch, tea or cocktail hour.

quest for

WINE BISCUITS

The menu. assumes greatest im- portance after the morning wedding, The reception that goes on into when guests "Tunch" at the recep- the evening with dancing after the tion. All sweet things are ruled departure for the honeymoon was out with, a Victorian exception, the added to other forms of the wedding wine biscuits which old-time hos- party four years ago, when marri- tesses .once offered mornng guests

Witty Kitty

(6 1111, 17 Bell Syndichter

6-13

The honeymoon is over when the groom realizes a household budget puts him on a weekly allowance..

with a glass of sherry, a fashion revived recently in town house ( drawingrooms.

Hot coffee makes its appearance at the morning wedding party, in place of the iced variety which still rivals fruit drinks în popularity at the afternoon functon. Fresh fruit usually deputises for a sweet at the luncheon hour wedding breakfast.

CHINA MAIL, OCTOBER

1938.

GIRLIGACSE

(Copyright: 1988, by The Bell Syndicate, Ino.)

8.12

"One thing the modern girl has learned," says ironic Irene, "and that is it's darned: hard for a married couple to live on a stenographer's salary.”

gentlemen's relish,

: tomato, cress fingers. Sandwiches: Ham,

watercress.

A novelty at one of the most fashionable morning receptions ber, after a recent London season wed-foie gras, watercress, bloater paste. tongue, cucumber, anchovy and olive, ding consisted of Dutch cheeses cut into squares mounted on sticks. Here are the buffet dishes on which hundreds of guests lunched:

Barquettes of caviar

Canapes of smoked salmon

·Petits choux a la creme Canapes of soft roes

Prawn croutes

*

Sardine rolls

*

Egg and cress fingers. Bechamel rolls.

*

*

Mushroom eclairs.

*

*

Wine biscuits.

*

Cheese fingers Dutch cheese

Cocktail biscuits

·

FAVOURED SANDWICH

FILLING

Bloater paste, far from being

is proving a despised sandwich filling,

*

Barquettes of caviar. Canapes of smoked salmon. Petits choux a la creme. Mushroom eclairs.

**

Petits fours.

Savoy biscuits.

paghe: fingers.

de fruits.

Chocolate. leaves. Madeleines. Cham-

Gateaux. Madeira Bonbons, Pate

cakes. Chocolates.

ན་

favourite

ices.

A leading catering expert, Mr. Sandwiches: Ham, tongue, cucum-Edward Voules, who searches Palm

"WEETABIX"

A

WHOLE

DELICIOUS

RICH

MINERALS

*

NEW

WHEAT BISCUIT,

INVITAMINS,

AND ROUGHAGE,

A NON-FATTENING

ENERGY FOOD!

90 cts. per packet.

THE DAIRY FARM, ICE & COLD

STORAGE CO., LTD.

PURE FOOD specialistS.

Beach, the Riviera and other - fas- hionable centres for new trends in from entertaining, has brought Germany the idea of the wine gar- den for the country house wedding season which is about to begin.

*

Strawberry and pineapple cream

Wafers. Indian and China tea. Hot coffee. Iced coffee. Orangeade, Lemonade..

..

in

The bride who marries late in the afternoon has a reception that bears the unmistakable stamp of the cock- tail party. Hot sausages no sticks confront guests. Cocktails are handed. round with olives and salted It was tried. out successfully at almonds. Every variety of little one of the most exclusive late Lon-savoury from cherreis rolled don Season - dances. Here is a bacon to chicken's liver also rolled method of preparing á Rhineland in bacan and little fish and meat speciality.

Sometimes pastries may be there.

for Empty two bottles of a sparkling hostesses serve tea and cakes wine into a large jug. Add several the people to whom the cocktail fresh peaches pricked with a fork so party makes little appeal. that the juice flows into the wine. New methods of serving buffet fare are always being sought and Add a lump of ice,

This drink makes an excellent brought back to this country from the Continent and America. An wedding garden party beverage. Champagne is not, particularly in idea for the wedding-breakfast im- summer, a favourite at the tea hour, ported from a fashionable Riviera hot when eteaming hot tea still has its resort is that of having one devotees, with lemonade and iced trolley to take one hot dish and

vegetables among the guests. coffee as runners-up."

Another idea to prevent the crush round the buffet is to have guests helped from the side of the Buffet and then provided with seating ac- commodation at a table.

TEA-HOUR BUFFET

Mid-afternoon is still the most usual time for the wedding recep tion, as the majority of brides are

* CHOICE OF CAKE married between two and three o'clock The bride's mother will The wedding reception centres well to provide for the tea-hour largely round the ceremonies of buffet a happy combination of the cake-cutting and toasting the young fare served at garden, baldge and couple, and modern brides are al- cocktail parties. Sürütmeats and most as: exacting about the choice rolls and of cake as of the wedding gown. A

white feathers or îlnisture orange blossom tree often irmounts the third fler nowadays stead of the floral:uprays for which there has been such a vogue.

kávourios,

butte

Bardine

for