June Wedding Menus - 1916

Quite a novel idea was carried out at a recent bridal supper in veiling the bride's table. The table occupied the center of the room and was surrounded by small tables for the guests, four at each. Directly over the bridal table was in an inverted white satin umbrella of large size having a drooping fringe of artificial orange blossoms.

From the edge of the umbrella there dropped a white chiffon veil edged with a white, wide, satin border which concealed the table, falling nearly to the hem of the tablecloth.

As the bridal party of twelve approached and surrounded the table the deft pulling of a satin cord caused the veil to rise slowly and form itself into a big puffy pompom affair above the umbrella; the effect was very unusual and very pretty. The lifted veil showed an unusually elaborate table.

The centerpiece was a huge white satin slipper filled with orange blossoms standing in the center of an immense wedding ring of yellow roses. The wedding cake was in heart-shaped white-satin boxes. White and yellow chrysanthemums were liberally used in the dining room decorations.

Fruit Punch

Mix together one pint of fresh-made tea, the juice of six lemons, the juice of one dozen oranges, one cup of prune juice, 2 cups of pineapple juice (canned grated pineapple wrung in a cloth), 2 cups  of strawberry syrup or juice, one cup of sugar syrup and two quarts of water; store in glass jars, carefully sealed, in the refrigerator. When ready to use, add plain or carbonated water to suit the taste.

Bride’s Cake

Recipe for Bride's Cake

• 1/2 cup butter
• 1 1/2 cups sugar
• Grated rind 1 lemon
• 1/2 cup milk
• 2 1/2 cups flour
• 1 level teaspoonful baking powder
• 4 egg whites, beaten light

Cream the butter; gradually beat in the sugar and grated rind; add the milk, alternately, with the flour sifted with the baking powder, and, lastly, the egg whites.

Bake in a tube pan about forty minutes. When cold cover with a boiled frosting into which half-melted marshmallows are beaten. Flavor the frosting with one-fourth a teaspoonful of almond and half a teaspoonful of vanilla extract.

Bride's Cake by Percy

Recipe for Bride's Cake by Mrs. C. B. Percy

• 2 cups butter
• 4 cups sugar
• 2 cups milk
• 10 egg-whites
• 6 cups flour
• 12 teaspoonfuls baking powder

Cream the butter and beat in the sugar gradually; add the milk, alternately, with the flour and baking powder and, lastly, the egg-whites, beaten very light.

• Bake in two pans about 14 x 14 inches and 3 inches deep.
• When baked and removed from the pan, take one corner of the cake for the point of a heart, lay on a pattern, and with sharp knife cut the cake to the pattern using the pieces cut from cake to fill out the top.
• Fasten the pieces together with frosting and put the two layers together with frosting.
• Then cover the whole cake and decorate with boiled frosting steamed over boiling water until it will hold its shape.
• This piping was done with cones made of paper and cut at the point as desired.
• For the frosting, take four cups of sugar and eight egg-whites, or, if a heavy frosting is desired, increase
• the sugar and egg-whites in the same proportion.
• In steaming, considerable frosting is lost and, if a heavy covering is to be put on the cake before the piping is begun, it must be allowed for.

in American Cookery, Boston: The Boston Cooking School Magazine Company, Vol. XXI, No. 1, June-July 1916, p. 9, 41

ibid, December 1916, p. 390

ibid, March 1917, p. 591, 617