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Summer Wedding Decorations
Wedding Table Decorations
Menus For Wedding Buffet Luncheon
A Wild Rose Wedding
A Field Flower Wedding
Three Winter Weddings
( Originally Published Early 1900's )
Another country bride used the field flowers for decorating.
Big jars of daisies, buttercups, wild carrot, red clover, and tasseled grasses stood in the corners of all the rooms and filled the empty fireplace.
Four little girls, dressed in white with yellow sashes and hair fillets, carried a daisy chain to form an aisle for the bride and her attendants, and the ceremony took place under a big bell of field daisies.
The bridesmaids wore pale yellow georgette gowns, and carried bouquets of black-eyed Susans, the maid of honor wore old-gold georgette, lightened with white, and carried a loose bunch of daisies and buttercups.
In the center of the dining table a highhandled white-enameled basket held a natural arrangement of sweet white clovers, grasses, and yellow buttercups, and was linked by several streamers of yellow baby ribbon, with four smaller white baskets at the corners which held smaller bouquets of the same flowers. A fluffy yellow bow was tied to the handle of each basket.
The menu was also yellow and white and consisted of hot bouillon, sprinkled with grated hard-boiled egg yolks; chicken jelly salad with mayonnaise; tiny bread and butter sandwiches; frozen custard in ice cups trimmed with white paper petals, so that each individual serving looked like a daisy; small squares of sponge cake, and angel food iced in yellow; yellow and white candies.
The boxes of wedding cake were piled on the hall table, and each one had a wee daisy blossom tied into the knot of white ribbon on top.