(All measurements are level)
RECIPES OF THE BRIDAL DINNER
Grapefruit Cocktail (Twelve portions)
6 grapefruit
12 T-powdered sugar
12 cherries
Cut the grapefruit in halves crosswise. Half a grapefruit is one service. Remove all the seeds. Insert a sharp-pointed knife between the outside skin or shell and the pulp, and cut out around the inside. Cut the skin away from each section of the pulp. Insert the knife under the core and cut free from the shell, lift out the core and membranes in one piece, leaving the pulp. Sprinkle each grapefruit half with one tablespoon of powdered sugar. Garnish with a maraschino cherry in the center and a mint leaf on each side. Serve very cold on a paper doily with some green rose leaves under the grapefruit.
Cream of Asparagus Soup (Twelve portions)
4 C-strained asparagus pulp
5 C-milk
7 T-butter
9 T-flour
2 t-salt
¼ t-paprika
Melt the butter, add the flour, salt and paprika. Mix well, and gradually add the milk and asparagus. Cook until slightly thick. (About two minutes.) Serve hot.
Croutons (Twelve portions)
8 slices of bread
2 T-butter