Lessons in cooking through preparation of meals

A color scheme has been purposely omitted in this breakfast and the dishes so planned that any color scheme can be carried out to suit the special occasion. For instance, for a yellow wedding, slices of hard cooked egg can be added to the fish sauce. The salad dressing for the cucumber can be made a rich yellow, the pineapple parfait can be garnished with candied orange peel and served in orange cups, the pulp and the juice of the oranges being used in the fruit punch. The cream patties can be flavored with orange and colored yellow. For a green color scheme, use green leaves for doilies under the punch cups, minced parsley should be sprinkled on top of the Hollandaise sauce for the fish, the sweetbread croquettes laid on lettuce leaves, the cucumber jelly salad served in the green cucumber cups and set on a lettuce leaf, the parfait decorated with angelica and served in pale green paper cups, with the green mint patties. For a pink color scheme, strawberries and cherries, strips of red pimento, etc., can be employed in the garnishings. A wedding breakfast is supposed to be served at about 12 o'clock, but the above menu would be suitable for any hour. Seating of the Guests If there are a great many guests they should be seated at small tables, four at each table, and care taken that persons congenial to each other be seated together. For the Bridal Party, however, a larger table is used and the guests seated as follows: The bride is seated at the groom's left, and this is the only time when husband and wife, as host and hostess, should be seated together. At the left of the bride aS seated the best man, then the minister's wife, then the bride's father and the groom's mother. At the right of the groom is seated the maid of honor, then the minister, then the bride's mother and the groom's father. If there is room for more at this table, seat the bridesmaids and ushers, putting together such as are congenial. Fruit Punch Make a syrup by boiling i c sugar with ^ c water lo m ; add yz c tea infusion, i c strawberry syrup, ^^ can grated pineapple, the juice of 3 lemons and 3 oranges, and let stand 5^ h. Strain and add enough ice water to make ^4 gallon liquid. Add ^ c Maraschino cherries and i pt Apollinaris. This quantity will serve 25. Halibut Turbans Remove the bones and skin from two slices of halibut cut ^ inch thick and divide into four fillets. Dip in melted butter, squeeze over them the juice of half a lemon, pepper, salt, and a little onion juice, about ^ t. Commencing with the wide end roll each fillet into a turban, and fasten with a toothpick. Bake about 20 m, basting with hot stock, or y2 c water in which 2 T butter has been melted. Hollandaise Sauce I T chopped onion, a bit of bay leaf, 2 T vinegaf. 2 T butter, I T flour, i c boiling water, yolks 2 eggs, y t salt (p. 91). New Potato Balls With a scoop or French vegetable cutter cut out sufficient potato balls to fill i pt. measure. Cook until tender in boiling salted water, drain, sprinkle with salt and minced parsley, and serve with the fish. Sweetbread Croquettes