CHAPTER CL THE BRIDESMAIDS' DINNER
R
UTH'S wedding colors were to be pink and green, and pink and green were, therefore, the colors which decorated the charming dinner table laid for the wedding party and close relatives the night before the wedding. A bud vase holding a half-opened pink rose bud stood before every two places. A large, low dish in the center of the table held pink roses, while at either end was another low arrangement of the same flowers. Tiny paper slipper nut cups at each place held the pecans, and at the places laid for the best man and the ushers, silver pencils, Fred's gifts to the groomsmen, were found. "They are cunning, of course," chattered Bernadette, Ruth's cousin and maid-ofhonor, "but you men just wait till you see the green parasols that we bridesmaids are to carry! Ruth is giving them to us, you know!" The dinner menu was as follows: Watermelon Balls Celery Bouillon Bread Sticks Veal Birds Creamed New Potatoes Buttered New Beets Rolls Butter Balls Mint Frappé Blackstone Salad French Dressing Thin Bread and Butter Sandwiches Brick Ice Cream White Cake Coffee Salted Pecans BETTINA'S RECIPES (All measurements are level) Blackstone Salad (Eighteen portions) 36 pieces of head lettuce 9 grapefruit 9 T-Neufchatel cheese 9 T-cottage cheese ½ t-paprika ½ t-salt 2 T-cream 1 T-salad dressing Arrange two pieces of lettuce on each salad plate. Carefully peel the grapefruit and remove all the tough fibres and the white skin. Cut the grapefruit into one-inch
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