VI

  ICED CONSOMME
  SALTED CRACKERS
  CHICKEN CROQUETTES
  ROLLS
  FRUIT SALAD
  UNSWEETENED CRACKERS
  LEMON CREAM SHERBET
  SMALL HOME-MADE COOKIES

THE FAVORS

For wedding favors at a wedding breakfast or reception a number of interesting little souvenirs can be inexpensively prepared.  For instance, there are wee fans (bought at the doll department) with the date lettered on each; tiny straw baskets that look like the one the flower girl carries and are filled with very small artificial forget-me-nots and rose-buds; airy butterflies of white and pale yellow silk, to be fastened to fine threads above the table in the dining-room, where they flutter realistically over the flowers beneath.

More frivolous are very diminutive bridesmaid’s hats, and at the wedding of a bride who is going to travel far away there may be small boats, either real or of cardboard, with a flying flag of matrimony at the masthead.

The old-fashioned posy gift cards with clasped hands are quaint; so are the little nosegays in white paper frills, and every guest will like a box of bride’s cake.

TWO SUMMER WEDDINGS

A WILD ROSE WEDDING

A wild-rose wedding which one bride planned was wonderfully attractive.  In one corner of the living-room an arch of woven wire was erected, and covered with graceful wild clematis vines and wild roses.  On each window-sill stood a jar of wild roses, and the mantel was banked with them.

The two bridesmaids wore pale green dresses, and carried baskets overflowing with wild roses; the maid of honor wore a gown of wild-rose pink, and carried an arm bouquet of wood maidenhair ferns and wild clematis.

The dining-table was decorated effectively.  A crystal bowl filled with wild-rose sprays which trailed over the sides and along the table was placed in the center on a mat of hardy sword ferns.  From above the middle of the table four garlands of wild clematis were looped down to the edge of the round table and held with bows of green tulle.

Glass dishes of olives and pink, green, and white candies on the table still further carried out the color scheme.

The menu, which was served in buffet style, was pink and white.  It consisted of strawberry and pineapple cocktail, with a sprig of green mint in each glass, sliced ham and pressed chicken, potato chips, hot rolls, raspberry ice, white-frosted cakes cut in the shape of bells, pink-frosted cakes in the shape of hearts.

Fruit punch, pink with strawberry juice and green with mint, was served on the rose-bowered porch by a pretty girl in a rose-flowered frock.

A FIELD FLOWER WEDDING

Another country bride used the field flowers for decorating.

Big jars of daisies, buttercups, wild carrot, red clover, and tasseled grasses stood in the corners of all the rooms and filled the empty fireplace.