Wedding Supper.
First serve an orange or lemon ice. Serve this in tall glasses and decorate the top of the glass with a sprig of mint. Have the ice served from a tray decorated with a wreath of green or green and white. For the green have mint leaves, lemon verbena or geranium leaves or ferns. Then serve chicken salad made of the breast of chicken cut in dice, celery cut coarse, and large nut meats. Add sweetbreads and cucumbers to the salad if desired. Mix with a white mayonnaise and serve in white head lettuce, using the cup-like outside leaves. Use the tiny lettuce heart for a crown, and garnish with white radishes cut into roses, and olives cut in fancy shapes. Serve plain white bread and butter sandwiches cut in hearts and rings or salted wafers. Have the salad on white plates and passed from a tray trimmed in ferns or white sweet peas. Have the ice cream in any fancy shape. Pink hearts dotted with pink candied roseleaves makes a very pretty course. Lay a pink rose on each plate. If one cannot get fancy shapes from their caterer, use the cone shaped spoon and dish the cream in shape of cones. Then surmount each cone with a pink candy heart. For cakes, serve cocoanut balls or squares of white cake covered with pink or green icing. Serve these from a tray or platter covered with pink and white sweet peas, putting the cakes in among the flowers. Have the wedding cake on a flower trimmed table under a gay little canopy and have the bride cut it the last thing, after coffee is passed.