Identifier: galadayluncheons01bent (find matches)
Title: Gala-day luncheons;
Year: 1901 (1900s)
Authors: Benton, Caroline French
Subjects: Luncheons Cookery, American cbk
Publisher: New York, Dodd, Mead and company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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ingsand all those delightful reminders ofschool-days. June luncheons with suchbackgrounds of interest as these maywell be memorable. 105 Gala-Day Luncheons A BRIDAL LUNCHEON On the wedding-day itself, white shouldbe the colour of the decorations, espe-cially if the day is a warm one, fornothing gives such a sense of coolness asa roomful of white flowers and ferns.Even if pink roses are used in the draw-ing-room and the halls, the dining-roomis most attractive all in white. A beauti-ful background for the table is made byremoving all the pictures and hangings,and covering the walls with asparagusfern hung lightly from the ceiling to thefloor; where the lines are broken at doorand window the vines are to be drawnback and tied at the side with whitesatin ribbon. The table should be covered with awhite cloth, as elaborate as one possesses,and the centrepiece should be of lace.On this should be a large mound ofwhite roses and asparagus fern; and ifyou choose, a canopy of vines from the 106
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Gala-Day Luncheons centre of the ceiling to the edges of thetable, fastened wherever they touch thecloth with a white rose. If candles areused thej^ should be white with shades ofwhite rose petals, or else silver openwork.The table should be set with silver andglass as far as possible, and the smalldishes which ornament it should be filledwith small cakes with white icing, whitecandies, strawberries covered with whiteicing, white candied rose petals, and allthe other pretty things to be found, suchas large white candy baskets filled withcrystallised fruits, — those made to repre-sent broad-brimmed hats, bent into oddshapes, are very graceful,—or the sim-pler mounds of charlotte russe, tied withwide white ribbon. At a wedding luncheon or breakfastthe guests of course sit around the room,not at the table, which is used simply toserve from, and the menu is simpler thanfor a regular meal. 109 Gala-Day Luncheons MENU Cream of Clam Soup. Crabs Newburgh in Cases. Sweetbread Croquettes wi

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