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Catholic Recipe: Wedding Breakfast and Reception Menus

    INGREDIENTS

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There are fashions in wedding cakes, and they change occasionally, although less frequently than styles in clothing! Modern brides prefer white or gold cake to the dark fruit cake of yesteryear. When two cakes are served the light cake is called bride's cake, and the fruit cake, groom's cake. The latter is usually cut ahead of time and packed in small white boxes, one for each guest.

A small reception, held at the bride's home, can be completely charming. A homemade wedding cake and a bowl of sparkling wine punch may be the only refreshments served, or they may follow a wedding breakfast.

Decorate the cake as simply or as lavishly as you please, with lover's knots, garlands, blossoms, leaves, and swags, using the pastel-tinted frostings that are packed in pressurized cans with four different tips. Hold the can as you would a pencil, pressing down the tip with the index finger as you work out the design, changing tips and tints as desired. It is easy as can be, and the results look really professional.

DIRECTIONS

May, June, July
Fresh Strawberry Coupe Chicken a la King on Toast Points Green Beans with Toasted Almonds Tomato Aspic Salad Ice Cream Molds Bride's Cake I (see recipe) Champagne Punch (see recipe)
Any Season
Jellied Consommé Creamed Shrimp in Cheese Tart Shells (see recipe) Green Peas and Mushrooms Relish Tray Strawberry Ice Cream Bride's Cake II (see recipe) Burgundy Punch

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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