MENUS-RECIPES

A. Menus

1. Engagement parties:

Luncheon Deviled Cheese Rarebit on Toast Points
Vegetable Salad Mold
Spiced Peaches            Olives
Lime Sherbet
Cookies
Coffee
Tea
Assorted Tea Sandwiches
Olives                                    Vegetable Relishes
Salted Nuts                               Mints
White Cake
(engaged couple's name in icing decoration)
Coffee                                                  Tea
Bridge
Cheese straws                       Jordan Almonds  Salted Nuts
Fruit Cake   Lemon Sherbet
Coffee
Supper
Oyster Casserole

Toasted French Bread  Artichoke Hearts
Grapefruit and Pimento Salad
Cheese Cake

2. Shower Parties:

Breakfast Shower
Chilled Orange Juice
Scrambled Eggs            Crumbled Bacon Dots
Parsley Garnish
Hot Rolls                                   Wine Jelly
Coffee
French Crullers                      Doughnuts
Luncheon Shower
Avocado with Shrimp Filling
Broiled Tomatoes
Hot Buttered Muffins
Chocolate Layer Cake
Coffee
Tea Shower
Shrimp Salad in Crisp Lettuce Cups
Cucumber Sandwiches   Hot Buttered Toast Rounds
Relishes
Nuts                                                           Mints
Lemon Ice Balls
Coffee                                                Tea
Bridge Shower Bridge Mix Hard Candies
Salted Cashew Nuts
Individual Baked Alaskas
Coffee
Supper Shower (includes men guests)
Boston Baked Beans
Buttered Brown Bread              Sliced Cold Ham
Green Salad
Fruit and Cheese Plate
Coffee

 

5. Bridesmaid's Luncheon:

Scalloped Crabmeat
Buttered Peas and Mushrooms
Fresh Fruit Salad
Hot Biscuits                   Strawberry Jam
Pink Bride's Cake
Coffee                                          Tea

4. Trousseau Tea:

Water Cress Sandwiches
Fruit Mold
Salted Nuts                            Mints
Assorted Cookies
Coffee                                   Tea

5,         Bridal Dinner:

Hot Consomme
Celery                               Olives
Hot Chicken Loaf
Potato Balls                Asparagus Tips
Mixed Salad
Buttered Parker House Rolls
Individual Ice Cream Molds
(Hearts, Bells, Slippers)
Strawberry Sponge Cake
Coffee

6.         Early Morning Wedding Breakfast:

Chilled Grapefruit or Melon Balls
Mixed Grill
(bacon, sausage, ham)
Popovers
Maple Butter
Coffee

7.         Late Morning Wedding Breakfast:

Jellied Madrilene
Lobster Newburgh
Buttered Lima Beans
Perfection Salad
 Hot Corn Muffins Jelly
 Mint Parfaits               Bride's Cake
Coffee

8.         Tea Wedding Reception:

Assorted Sandwiches and Hors d'oeuvres
Relish Tray
Salted Nuts        Mints                   Candies
Raspberry Sherbet
Small Assorted Cakes        Bride's Cake
Punch                Coffee                            Tea

9.         High Tea Wedding Reception:

Same as above with a salad or hot dish, or both, added—such as: Fruit Salad Supreme or Chicken Mousse.

10.       Cocktail Wedding Reception:

Hot and Cold Hors d'Oeuvres
Canapés
Assorted Tea Sandwiches
Relishes
Mints                   Salted Nuts              Bonbons
Bride's Cake
Coffee                                      Tea

11.       Evening Wedding Dinner:

Tomato Bouillon
Rock Cornish Hen
Wild Rice and Raisins
French Green Beans
Tossed Salad
Salted Nuts                                  Mints
French Vanilla Ice Cream
 Bride's Cake Coffee

12. Wedding Supper:

Sliced Breast of Turkey on Biscuit with Fricassee Sauce Cranberry Jelly
Buttered Peas
Assorted Rolls and Butter
Vanilla Ice Cream in Brick Form with
Raspberry Heart Center
Petits Fours
Coffee Cream Wafers with Lily of Valley Decoration

B. A DISCUSSION OF HOW MUCH FOOD TO BUY FOR A HOME WEDDING RE­CEPTION FOR AROUND 5O GUESTS—BASED ON A SIMPLE MENU.

"At Home" Wedding Buffet
Tomato Juice Creamed Chicken in Patty Shells
Buttered Tiny Green Peas
Celery Sticks    Olives
Wedding Cake Ice Cream
Coffee
Creamed Chicken (For 50)

2½ cups chopped green pepper            2½ cups milk

1/2 cup butter or margarine        2 quarts diced cooked chicken

2 cans (3 pound 2-0unce size) or 10 50 patty shells or biscuits

family size cans condensed cream of chicken soup

Cook green pepper in butter until tender. Blend in chicken soup and milk. Fold in chicken; heat but do not boil. Pour into patty shells.

Market Order for 50 (not including cake)
Tomato Juice (½cup)     5 No. 5 cans or 6 quarts

Green peppers         5 large
Butter                       1 pound
Condensed cream of chicken soup
Milk
Chicken
Patty shells or biscuits
Green Peas

Celery Olives (3) Ice Cream (brick) (bulk) Coffee

Coffee cream (2 tablespoons) Sugar

2 3-pound, 2-ounce or 10 family sized cans
1          quart
10 to 12 pounds
50
2          No. 10 or 14 No. 2 cans
13 to 17 packages, frozen
5 pounds
3          quarts
7 to 8 quarts
2 gallons
2 to 3 pounds or 1 to 1½ small
jars instant 1½ quarts ¾ to 1 pound
C. Recipes

/. Festive punch—alcoholic:

Celebration Punch
2 quarts sherbet or ice (any flavor)
4 (4/5 quart) bottles Sauterne wine, well-chilled

 Place sherbet (medium consistency) in punch bowl. Add wine. Stir well. Serve at once. Yield: about 60 servings.

2. Festive Punch—nonalcoholic:

Orange Blossom Punch
3 cups sugar            1 can (46 ounces) grapefruit juice
3 cups water           1½ cup lime juice
1 can (46 ounces) orange juice 1½ quarts ginger ale

Combine sugar and water in saucepan; place over heat and stir until sugar is dissolved. Boil 5 minutes without stirring. Cool. Add juices. Just before serving, add ginger ale and pour over Orange Blossom Ice Ring in punch bowl. Yield 50 servings.

Orange Blossom Ice Ring: Fill a 5-cup ring mold with water. Float fresh orange blossoms or other small blossoms, small green leaves and small fruit of your choice in the water. Freeze. Unmold. (If you do not have a large freezing compartment, a similar arrangement can be done in an ice tray.)

3.         Champagne Punch:

cups diced fresh pineapple        1 pint Cognac

1. cups orange juice   1 pint Curacao

½ cup lemon juice    3 bottles soda water
½cup sugar             3 to 4 quarts champagne
1 cup whole strawberries
Combine diced fresh pineapple, orange juice, lemon juice, sugar, whole strawberries, Cognac, Curacao and soda water. Refrigerate for several hours. Pour over a block of ice in a punch bowl and add champagne. Yield: sixty 3-ounce servings.

4.         Salad:

Chicken Salad
4-4½ to 5 pounds stewing  3 tablespoons salt
chickens                   1 teaspoon pepper
qcup French dressing   2½ cups mayonnaise
1 dozen hard-cooked eggs, diced ¾ CUP chopped pickles
4 pounds celery, diced    ½pound toasted almonds
(optional)
Cook chicken and let stand in broth overnight. Remove skin; cut meat into ½inch cubes. Marinate in French dressing for about 1 hour. Combine remaining ingredients, except almonds. Add chicken; mix well. Add almonds just before serving. Yield: 50 servings.

5. Bride's Cake:

Tiered Wedding Cake

Use 4 packages white cake mix (or 4 batches of white cake recipe). Prepare 2 packages. Pour into a greased and floured 18 x 12 x 2-inch pan (open roasting pan will do very nicely). Bake at 375° F. for about 45 minutes. Cook cake in pan for 10 minutes, then remove. Repeat process with other 2 packages.

Trim cake edges. Cut each cake into 3 pieces: 9 x 9 inches, 6 x 6 inches, and 3 x 3 inches. Put duplicate sizes together with apricot jam (1 pound jar).

Cut an 1 l-inch square of cardboard. Cover with Cream Frosting (see below). Place the 9-inch filled square in the center and cover with a thin layer of frosting. Top and frost with the 6 and 3-inch filled layers. Frost cake completely, starting at the top. (Keep surfaces smooth by dipping spatula in hot water. Keep frosting covered with a damp cloth.) If desired, tint remaining frosting and apply decoration around all edges of the cake with a cake decorator. For the top of the cake, use an ornament such as a novelty bride and groom wedding bell or bride's slipper. Or, use fresh flowers or have the florist make a miniature of your bridal bouquet. Yield: 25 large servings, l½ x 3-inches or 50 small servings, ¾ x 3 inches.

Cream Frosting

Cream 1½ cups shortening, 3 pounds sifted confectioners' sugar, ¾ teaspoon salt with ¾ cup cream. Beat until smooth. Blend in 2 tablespoons vanilla and ¾ teaspoon almond flavoring.

6. Groom's Cake:

Groom's Dark Fruit Cake

¾cup raisins             ½ teaspoon allspice
¾ cup chopped nuts ½ teaspoon mace
2 cups sifted flour     ¼ teaspoon cloves
½ teaspoon soda      ½ cup shortening
½teaspoon salt         1//2 cup sugar
1 teaspoon cinnamon    2 eggs
⅓cup diced citron     ¾ cup molasses
½ cup milk

Combine raisins, nuts, and citron in mixing bowl. Sift together flour, soda, salt, and spices; mix one-half cup with the fruit-nut mix­ture. Cream shortening and sugar well. Beat in eggs one at a time. Combine molasses and milk; add alternately with remaining flour mixture to shortening mixture. Mix in prepared fruit and nuts. Turn into a greased and waxed-paper lined 9½ x 5½ x 2¾ inch pan. Bake at 3250 F. for 1 hour and 25 minutes. Cool 15 minutes; remove from pan. Yield: 2½, pounds fruit cake.

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