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BRIDES OF ’85
or relative?
To be sure the occasion is as
memorable as the wedding day, start
with a traditional menu for a buffet
luncheon and give the shower a
practical theme that is appropriate for
the bride's needs.
Not every bride, for example, will need
sheets for the bedroom or towels for the
bathroom. In fact, she may just have a
wish list of needed items to complete
her new home. If that is the case, hold a
miscellaneous shower that might include
any kind of gift.
If the bride-to-be is interested in
cooking, consider holding a recipe
shower and ask guests to bring their
favorite recipe with a small kitchen
utensil.
Or, try a picnic shower, which can be
informal and fun. Ask guests to pack a
gift which is well-suited to a picnic or
backyard barbecue.
Whatever the theme may be, choose
luncheon fare that will please all. Keep
the entree light, whether it is a
casserole, sandwiches or salad. Fresh
fruits and vegetables with dips are
always popular.
Make dessert the special treat —
serve fancy petit fours, fruit tarts or a
pretty cake. A suggested bridal shower
menu follows:
Sunshine Celebration Punch
Cheese Ball with Assorted Crackers
Deviled Eggs
Assorted Raw Vegetables with Dips
Party Dill Seafood Salad
Crusty Bread or Rolls
Cool and Minty Bridal Cake
Fruit Cheese Tarts
Coffee, Tea
2» lanning a bridal shower for a friend
SUNSHINE CELEBRATION PUNCH
(Makes about 42 qts.)
1 (46-0z.) can pineapple juice,
chilled
3 cups orange juice, chilled
2 cup lemon juice
2 (32-0z.) bottles ginger ale, chilled
1 qt. orange or pineapple sherbet,
scooped into balls
In large punch bowl, combine juices;
mix well. Just before serving, add ginger
ale and sherbet.
PARTY DILL SEAFOOD SALAD
(Makes 12 servings)
1%2 pounds small raw shrimp,
cooked, peeled and deveined
12 pounds fresh sea scallops,
chopped and cooked, or bay scallops,
cooked
¥2 cup chopped celery
¥a cup finely chopped onion
1 tablespoon prepared mustard
1 cup mayonnaise or salad dressing
Ya cup lemon juice
1 teaspoon dill weed
3% teaspoon salt
Ya teaspoon pepper >
In large bowl, combine ingredients;
mix well. Chill thoroughly. Garnish as
desired. Refrigerate leftovers.
COOL AND MINTY BRIDAL CAKE
1 (14-0z.) can Eagle Brand
sweetened condensed milk (not
evaporated milk)
2 teaspoons peppermint extract
8 drops green food coloring
2 cups (1 pint) whipping cream,
whipped (do not use non-dairy
whipped topping)
1 (18'%2-0z.) pkg, white cake mix
Green creme de menthe
1 (8 oz.) container frozen non-dairy
whipped topping, thawed
In large bowl, mix sweetened
condensed milk, extract and food
coloring. Fold in whipped cream.
Pour into aluminum foil-lined 9-inch
round layer cake pan. Cover, Freeze 6
hours or until firm.
Meanwhile, prepare and bake cake
mix as package directs for two 9-inch
round layers. Remove from pan; cool
completely.
With table fork, poke holes in layers 1
inch apart halfway through each layer.
Drizzle small amounts of creme de
menthe in holes.
Place cake layer on serving plate; top
with ice cream layer, then second layer.
Frost quickly with whipped topping.
Garnish as desired.
Return to freezer until ready to serve.
TIP: Cake can be made 1 week ahead
and stored in freezer.
Suggested garnishes: gumdrop candy,
spearmint leaves, chocolate flavored
syrup, mint leaves, toasted slivered
almonds, etc.
FRUIT CHEESE TARTS
(Makes 12 tarts)
12 (3-inch) prepared graham cracker
or pastry tart-size crusts
1 (8 oz.) package cream cheese,
softened
1 (14 oz.) can Eagle Brand
sweetened condensed milk (not
evaporated milk)
Ys cup lemon juice
1 teaspoon vanilla extract
Assorted fresh fruit (strawberries,
blueberries, kiwi fruit, grapes,
pineapple, etc.)
Ya cup apple jelly, melted
In large mixer bowl, beat cheese until
fluffy. Beat in.sweetened condensed milk
until smooth. Stir in lemon juice and
vanilla.
Spoon equal portions into crusts. Top
with fresh fruit. Brush with jelly.
Chill thoroughly. Refrigerate leftovers.
At Polish weddings, luck comes to the
Free guide to
special toasts
wedding classic, but many marriages
have been saluted with sparkling cider,
bubbling punch or white wine.
Next, decide whether you'll offer this
beverage alone throughout the reception
or also have an open bar. It will depend
largely on the type of party you have —
an afternoon cake and punch reception
doesn’t call for anything else while an
evening dinner dance might.
[J Sample everything ahead of time.
Especially try out the punch (a great-
sounding recipe may not turn out exactly
as you hoped). It should be ice cold and
not too sweet to go best with the cake.
UJ Determine how much you'll need.
You can make sure the drinks last as
long as the festivities by counting on
each guest having two drinks the first
hour, one more every hour after that.
Generally the later your reception, the
more guests will drink.
bride who can drink a goblet of wine
without spilling a drop. In Early America,
newlywed couples drank a concoction of
sack posset, hot spiced milk and brew to
«give them energy for the night ahead!
In many cultures — and throughout
history — liquor and wine have played a
big part in weddings. Even in the United
States today, a celebration isn’t
complete until the guests have raised
their glasses in a wish for health and
happiness.
To ensure that the ‘‘spirit*’ lives on,
Bride's Magazine gives couples tips if
they decide to providing liquor at their
wedding:
[J Decide what you'll serve. First, pick
a drink for toasting. Champagne is a
Never be at a loss for words at
weddings, with this informative, free
guide to toasts for special occasions.
The new guide offers insight into
unique toasting customs from around the
world and, with the help of phonetic
pronunciations, lists ways to say
‘‘Cheers’’ and good luck in 23
languages.
Produced by the makers of Bell's
Scotch Whisky, the guide to special
toasts also contains a variety of old-time
favorites and famous quotes.
To obtain a copy, mail a stamped. self- :
addressed business-size envelope to )
Bell's Scotch “‘Extra Special’’ Toast
Guide, 888 Seventh Ave., New York.
N. Y. 10106.
[J Place drink tables so that drinkers
and non-drinkers mix easily. Have
waiters circulate with drink choices — or
have both alcoholic and non-alcoholic
beverages at all serving points.
(J Keep a clear head — and make .
sure your guests do too. Ask your
bartender to “‘mix light'’ when he feels
it's necessary.
Serve some food — perhaps finger
sandwiches or hot hors d'oeuvres — to
curb the effect of the alcohol. Be sure to
offer plenty of good strong coffee before
your guests head homeward.