I A Bride’s Cake to Greet You at the Reception! (See Recipes Below.) Wedding Receptions After the ‘‘I do’*’’ have been said, and you have remembered to wear spmething borrowed, something blue, and something new,, besides throwing your bouquet to some lucky bridesmaid, you are ready for the reception. The recpption is among the more elaborate forms of entertaining, but because of our wartime status, this year's event will undoubtedly be more simple. Simplicity, how ever, does not im ply lack of charm or graciousness, 04 IWA indeed, it often enhances it the more. White is the color for brides, so use your linens or damask on the wedding table. Flowers may be white calla lilies in crystal or silver centerpiece, or other delicate pastel flowers used with plenty of white to carry out the theme. Have your candles, white, too, as the occasion is somewhat formal. At most weddings the trend is to have other refreshments besides the traditional white cake cut by the bride and the necessary assistance by the groom! If you ure baking the cake at home—and it will be good if you do—plan to have a small pastry tube for the frills and deco rations with celluloid or paper fig ures of the groom and bride as a decoration. Chicken, because of its bland fla vor and general adaptability, is the answer to your refreshment prob lem. 'Chicken in a molded egg ring makes the table a picture, and your guests can easily serve themselves: 'Chicken In Molded Egg King. (Serves 8) 2 tablespoons unflavored gelatin H cup boiling water % cup cold water ltt cups mayonnaise 4 tablespoons lemon Juice H teaspoon salt 1 tablespoon grated onion !4 green pepper chopped 2 tablespoons chopped parsley 12 hard-cooked eggs 1 recipe of chicken salad Soften gelatin in cold water for 5 minutes and dissolve in boiling wa ter. Cool. Add mayonnaise, lemon juice, salt, onion, green pepper, parsley, and 10 eggs, chopped. Cov er bottom of mold with one inch of the mixture. Slice remaining eggs and arrange slices around side of mold. Add remaining mixture and chill until Arm. Unmold on lettuce, fill center with chicken salad and garnish with salted almonds and to mato wedges. Serve with mayon naise or french dressing. Chicken Salad. 2 cups cooked, diced chicken French dressing % cup diced celery H teaspoon onion Juice H cup shredded, toasted almonds Marinate chicken in french dress ing for an hour. Drain. Add re maining ingredients with Just enough salad dressing to moisten. Searon Lynn Says: Here's help to solve your gift problems for the bride: Linen minimums include the following: 8 sheets. 6 pillowcases, 2 pairs blankets, 2 wool coverlets, 2 bath mats, 8 bath towels, 8 face cloths and 12 1: n hand towels. For u.t dining room, the bride will need 2 dinner sets with 6 to 8 napkins, 3 breakfast or luncheon sets, 6 to 8 extra dinner napkins, 12 tea napkins, and 2 hot plate mats. If possible, the bride should have a set of 6 in each of the following pieces of china. If she expects to set up housekeeping on a larger scale, this list may be expanded to 8 or 12 pieces. China set includes: salad plates, soup plates, cups and saucers, dinner plates, sauce dishes, bread-and butter plates. For serving dishes the following are “musts”: 1 large platter (for meat and vege tables), 1 covered dish, 2 open vegetable dishes, tea and coffee pots, and sugar and creamers. This Week’s Menu Wedding Reception 'Chicken in Molded Egg Ring •Bride’* Salad Mot Rolls and Biscuits Salted Nuts Preserves Olives •Bride's Cake Coffee •Recipe Given with salt and pepper to taste. Chill well. Make the reception a really mem orable occasion by serving a beauti ful Bride's salad, all fruity and creamy with the Egg Mold. Here’s how to do it: •Bride’s Salad. (Serves 8) 1 large can pears 1 large can white cherries 14 pound almonds 1 large can sliced pineapple % pound marshmallows Drain and cut fruits. Chop nuts and cut marshmallows with a wet scissors. Make the following cooked dressing: Yolks of four eggs Juice of one lemon 14 cup evaported milk 14 teaspoon mustard Combine all ingredients and let cook over hot water until the mix ture thickens. Cool. Fold in 2 cups whipped cream. Combine with fruit (well drained), add nuts and fold in marshmallows. Place in a mold, in the refrigerator overnight. Serve surrounded with endive or lettuce. Now, the cake for the reception! This is a light butter cake, deli cately flavored as befits the occa sion: •Bride's Cake. 394 cups sifted cake flour 194 teaspoons double acting bak ing powder 194 cups butter 2 cups sugar 194 cups egg whites, unbeaten 94 teaspoon vanilla 94 teaspoon almond extract Sift flour once, measure, add bak ing powder, and sift together three times. Cream butter thoroughly, add sugar gradually. Cream to* gether until light and fluffy. Add egg whites, Vi cup at a time, beating three minutes after each addition. Add flour, a small amount at a time, beating well after each addition. Add flavoring and beat vigorously. Turn into a 10-inch tube pan which has been greased and lined on the bottom, sides and around the tube with heavy, waxed paper. Bake in a slow (275-degree) oven 1 hour; then increase the heat slightly to 300 de grees, and bake 50 minutes longer, or until done. Insert favors, if de sired, wrapping each in waxed pa per, and pressing into small slits in the cake. Spread ornamental but ter frosting smoothly on top and sides of cake. Decorate with sim ple borders and rosettes of the frost ing, and trim with silver dragees. Serve on silver tray or platter with delicate sprays of fern, cosmos, or bridal wreath. Place special bridal favors on top of cake; or, tie small wedding bells or other favors to white ribbons and intertwine through sprays. Ornamental Butter Frosting. 4 tablespoons butter 5 cups sifted confectioners sugar 2 egg whites, unbeaten 2 tablespoons cream (about) 1H teaspoons vanilla 14 teaspoon salt Cream butter; add part of sugar gradually, beating well after each addition. Add remaining sugar al ternately with egg whites, then with cream, until of right consistency to spread. Beat after each addition until smooth. Add vanilla and salt. Spread cake. Make rosettes and borders with frosting forced through the pastry tube. Makes enough frosting to cover the above cake and to use for decorating. Have you u particular household or cooking problem on which you would like expert advice? Write to Mis* Lynn Chantbers at Western Newspaper Union, 110 South Desplaincs Street, Chicago, Illinois, explaining your problem fulls to her. Please enclose a stamped, self addressed envelope for your reply. iReleased by Western Newspaper Union • PATTERNS SEWDNG CDIRCLE . I [NIVERSALLY becoming, this button front shirt waist dress is the style which pleases every taste and which looks well in all kinds of fabrics. The clean cut lines and the restrained details in variably make this dress the fa vorite in your wardrobe! Choose it now for cool materials—cham bray, homespun rayon weaves, shantung or light weight rayon crepe. • * * Pattern No. 8145 is designed (or sizes 12 to 20; 40 and 42. Size 14 with short •leeves takes 4>« yards 35-inch materia). Fresh New Apron DANDS of ric rac on a slim waisted, full skirted apron! In spires the sewing urge in you, doesn’t it? Every woman who likes to “make her own” will en joy sewing this useful, fresh flat tering ppron—a style which can be completed with just two pieces. First Step The doorstep to the temple of wisdom is a knowledge of our own ignorance.—Spurgeon. @t/NINOS giant ■E ! CHU FOR ""iimL , Not only is the pattern simplified, the apron is designed to put on in a jiffy—it ties in place firmly, the straps stay up and it gives your dress complete protection. • • • Pattern No. 8127 is made for sizes 14 to 42. Size 16 requires 1*4 yards 32 or 35 inch material, 5 yards ric-rac braid for No. 1; 7‘/a yards bias fold to trim No. 2. Send your order to: SEWING CIRCLE PATTERN DEPT. Room 1116 211 West Wacker Dr. CMcaco Enclose 20 cents in coins for each pattern desired. Pattern No.Size. Name... Address. 'NEW IDEAS By BUTH WYETH SPEARS cJr chinTz * COTTON A STOOL often looks better in ^ front of a desk or telephone stand than a chair with a high back. A substantial wooden box may make the foundation, and if well padded and smartly covered will be as attractive as anything that you could buy. Before shopping for materials check over things on hand. Moss, horse hair and even feathers from discarded upholstered pieces may be sewn in a cheese cloth bag and washed before using again. Worn draperies and bedspreads usually have unfaded good pieces in them that may be used for covering a small piece like this. * * • NOTE: Have you sent for a copy of the new BOOK 8. In the series of homemaking booklets which Mrs. Spears has prepared for our readers? It contains 31 of these ideas for homemakers with all directions. To get a copy of BOOK 8. send your order to: MRS. RUTH WYETH SPEAR8 Bedford Hills New York Drawer 18 Enclose 10 cents for Book t. Name .. Address .. Oldest Flag in America The oldest known flag in exist ence in North America is the ban ner of Cortez which was borne in the procession when Cortez re turned thanks to God at Cuyoacan for the capture of Mexico City, 1519. It is now preserved under glass in the National museum, Mexico City. ^ N N A* (v* (V, (v. (w (V. (u